Use of a vegetable fat composition originating from a single vegetable fat source as a cocoa butter equivalent

Abstract

Disclosed is the use of a vegetable fat composition for a cocoa butter equivalent and / or confectionary fat, wherein the vegetable fat composition originates from a single fat source. Disclosed is further the use of this vegetable fat composition as a cocoa butter equivalent in a mixture with cocoa butter in a confectionary product, a chocolate product or a chocolate-like product. Also disclosed is a confectionary or chocolate or chocolate-like product having a fat content from 20% to 60% by weight, wherein the fat content comprises from 5 to 50% by weight of a vegetable fat composition, and a cocoa butter equivalent or a confectionary fat composition being substantially made up of the vegetable fat composition.

Description

[0001] Use of a vegetable fat composition originating from a single vegetable fat source as a cocoa butter equivalent.

[0002] Technical field of the invention

[0003] The present invention relates to the field of vegetable fats, confectionary fat compositions and cocoa butter equivalents. The invention specifically relates to the use of a vegetable fat composition for a cocoa butter equivalent and / or confectionary fat, wherein the vegetable fat composition comprises / originates from a single fat source.

[0004] Background of the invention

[0005] Confectionary fat compositions such as coating fat, spreads, and in particular cocoa butter equivalents are fat compositions which can be used in the production of confectionary products. In general, confectionary fat compositions are blends of fractionated forms of vegetable fats and oils. Suitable fats which can be used to produce confectionary fat compositions are palm oil, illipe butter, sal butter, shea butter kokum fat and mango kernel fat. Cocoa butter equivalents (CBEs) are fat compositions that can be used in combination with cocoa butter in confectionary applications and wherein the triglyceride composition of the cocoa butter equivalent is close to the triglyceride composition of cocoa butter. Due to the unique triglyceride composition of cocoa butter different fat sources and / or fractions are required to make a desirable CBE.

[0006] Palm oil is an important component in CBEs and in other confectionary applications used in the chocolate industry today. In CBEs palm mid fractions is used as one of the more important components. Unfortunately, palm oil has been and continues to be a major driver of deforestation of some of the worlds, most biodiverse forests. Therefore, it has become an important subject to find non-palm fat sources which can replace palm oil. .

[0007] There remains a need for obtaining non-palm confectionary fat compositions, from a single natural fat source and without further processing such as interesterification.

[0008] The main objective is to provide an alternative non-palm confectionary fat composition obtained from a single fat source.

[0009] Summary of the invention

[0010] In a first aspect the present invention provides the use of a vegetable fat composition for a cocoa butter equivalent and / or a confectionary fat, wherein the vegetable fat composition comprises:

[0011] From 85 to 100% by weight of triglycerides compared to the total weight of the vegetable fat composition;

[0012] From 60 to 75% by weight SatOSat + SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0013] From 35 to 55% by weight StOSt + StStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition; 4% or less by weight of POP + PPO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0014] From 8-16% by weight of StOA + StAO + AStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0015] Less than 2 % by weight of StLiSt + StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat composition, wherein the vegetable fat composition is originating from a single fat source, wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22-, C24-fatty acid, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li linoleic acid (C18:2).

[0016] The present invention describes a non-palm confectionary fat composition with improved meltdown when compared to a non-palm CBEs on the market today. It has surprisingly been found that a confectionery fat according to the present invention as well as this confectionery fat blended with cocoa butter have lower solid fat content (SFC) at 35°C than the comparative confectionery fat and comparative confectionery fat blended with cocoa butter. The sensory perception for the confectionary fats of the present invention in a chocolate application may be perceived as less waxier as compared to comparative fat composition in a chocolate application.

[0017] The confectionary fat composition as disclosed herein shows the possibility to produce chocolate or chocolate-like compounds without the use of a palm-based vegetable fat composition without compromising the quality. Such product will give the consumers a choice for buying chocolate or chocolate like- compounds that does not comprise palm oil and / or fractions thereof, and at the same time is originating from a single natural fat source and without any complex processing.

[0018] The present invention also describes a confectionary fat composition particular useful for confectionary applications wherein the confectionary fat composition is obtained from a single fat source without any complex process involving multiple fat sources or any further complex modification steps such as enzymatic or chemical interesterification. This results in a vegetable fat from a single natural source instead of multiple fat sources in order to reduce the complexity and the cost of the process, and to increase the efficiency of the use of the fat source. .

[0019] In a second aspect the present invention provides the use of the vegetable fat composition according to the invention, as a cocoa butter equivalent in a mixture with cocoa butter in a confectionary product, a chocolate product or a chocolate-like product.

[0020] In a third aspect the present invention provides a confectionary or chocolate or chocolate-like product having a fat content from 20% to 60% by weight, wherein the fat content comprises from 5 to 50% by weight of a vegetable fat composition compared to the total weight of the fat content, wherein the vegetable fat comprises: From 85 to 100% by weight of triglycerides compared to the total weight of the vegetable fat composition;

[0021] From 60 to 75% by weight SatOSat + SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0022] From 35 to 55% by weight StOSt + StStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0023] 4% or less by weight of POP + PPO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0024] From 8-16% by weight of StOA + StAO + AStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0025] Less than 2 % by weight of StLiSt + StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat composition, wherein the vegetable fat composition is originating from a single fat source, wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22- and / or C24-fatty acid, P is palmitic acid, (C16:0), St is stearic acid (C18:0), O is oleic acid (C18: 1 ), A is arachidic acid (C20:0), and Li linoleic acid (C18:2).

[0026] The present invention describes a chocolate or chocolate-like product comprising the vegetable fat composition with an improved melt-down compared to another non-palm CBE.

[0027] In a fourth aspect the present invention provides a cocoa butter equivalent or a confectionary fat composition being substantially made up of the vegetable fat composition as defined by the present invention.

[0028] Definitions

[0029] In the context of the present invention, the following terms are meant to comprise the following, unless defined elsewhere in the description.

[0030] 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.

[0031] As used herein, the term “single fat source” shall be understood as having a single species of plant or single cell organism as the source. This is opposed to having more than one source, for instance two sources. Hence, a vegetable fat having a single fat source may have as substantially or wholly source sal or illipe or the like. As used herein, the term “natural fat source” shall be understood as a source of fat that is naturally occurring (e.g from a single vegetable source such as sal or shea) in contrast to synthetic fats. A fat from a natural fat source will not have undergone fractionation or reaction of the fat such as interesterification. The fat obtained from a natural fat source may have been subjected to one or more refining steps well-known in the art, such as neutralisation, bleaching and deodorization.

[0032] 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.

[0033] Saturated fatty acids (SAFA) 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.

[0034] The amount of free hydroxyl groups in a fat or oil can be determined by the hydroxyl value, wherein the hydroxyl value is defined as the number of milligrams of potassium hydroxide KOH required to neutralize the acetic acid taken up on acetylation of one gram of chemical substance that contains free hydroxyl groups.

[0035] 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.

[0036] 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.

[0037] 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.

[0038] Sn1 / sn2 / sn3: Pos'’ posit POS«I

[0039] Fischer projection of a natural L-glycerol derivative.

[0040] By randomly distributed is meant that the fatty acids are randomly distributed to the three sn- positions. A randomly distributed composition may be obtained by means of esterification, chemical transesterification or enzymatic transesterification. All naturally occurring fat compositions, e.g. virgin olive oil, palm kernel oil, coconut oil or rapeseed oil all have a non-randomly distribution of the fatty acids on the glycerol backbone.

[0041] As used herein, “%” or “percentage” relates to weight percentage i.e. wt.% or wt.-% if nothing else is indicated.

[0042] 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 acids in the vegetable fat composition can never be more than 100% by weight.

[0043] As used herein, “oil” and “fat” are used interchangeably, unless otherwise specified.

[0044] As used herein, “vegetable oil” and “vegetable fat” are used interchangeably, unless otherwise specified.

[0045] As used herein “cocoa butter equivalent” or CBE is intended to mean an edible fat having very similar chemical and physical properties and being compatible with cocoa butter. In both cocoa butter and cocoa butter equivalent, the main fatty acids are typically palmitic, stearic, and oleic acids. The triglycerides are typically 2-oleo di-saturated (SatOSat (Sat2O)). Despite their similarity to cocoa butter, cocoa butter equivalents can be detected in chocolate by their triglyceride ratios, which are appreciably different from those in cocoa butter.

[0046] As used herein “cocoa butter improver” or CBI is intended to mean a harder version (i.e. has a higher solid fat content) of cocoa butter equivalent due to a higher content of high melting SatOSat triglycerides such as StOSt triglycerides and / or StOA triglycerides. It is usually used in chocolate formulations having a high content of milk fat or those meant for tropical climates. It improves the heat stability of soft cocoa butter varieties, adds more solid fat and thereby increases hardness in chocolate products. As used herein “edible” is something that is suitable for use as food or as part of a food product, such as a dairy chocolate, or confectionary product.

[0047] 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.

[0048] A food product is a product for human consumption.

[0049] By a chocolate or chocolate-like product is meant a product, which at least is experienced by the consumer as chocolate or as a confectionery product having sensorial attributes common with chocolate, such as e.g. melting profile, taste etc. Some chocolate comprises cocoa butter, typically in substantial amounts, where some chocolate-like product 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 or chocolate-like products comprise cocoa powder or cocoa mass, although some chocolate or chocolate-like 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.

[0050] 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.

[0051] 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”.

[0052] Detailed description of the invention

[0053] When describing the below embodiments, the present invention envisages all possible combinations and permutations of the below described embodiments with the above disclosed aspects.

[0054] In one aspect the invention provides the use of a vegetable fat composition for a cocoa butter equivalent and / or confectionary fat, wherein the vegetable fat composition comprises:

[0055] From 85 to 100% by weight of triglycerides compared to the total weight of the vegetable fat composition;

[0056] From 60 to 75% by weight SatOSat + SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0057] From 35 to 55% by weight StOSt + StStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition; 4% or less by weight of POP + PPO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0058] From 8-16% by weight of StOA + StAO + AStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0059] Less than 2 % by weight of StLiSt + StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat composition, wherein the vegetable fat composition is originating from a single fat source, wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22-, C24-fatty acid, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li linoleic acid (C18:2).

[0060] The fat composition as disclosed herein shows the possibility to be mixed with cocoa butter to produce chocolate-like products without the use of a palm-based vegetable fat phase and without significantly compromising the meltdown properties.

[0061] Cocoa butter equivalents and cocoa butter improvers are e.g. normally made from a mix of palm mid fraction and a fractionated part of shea stearin or another oil fraction rich in SatOSat triglycerides, where Sat is a saturated fatty acid having a chain length of C16 or longer, such as C16 and C18. However, by the present invention, it has shown to be possible to make non-palm cocoa butter equivalents.

[0062] In one or more embodiments, the vegetable fat composition comprises from 90 to 99% by weight of triglycerides compared to the total weight of the vegetable fat, such as from 95% to 99% by weight of triglycerides compared to the total weight of the vegetable fat.

[0063] In one or more embodiments, the vegetable fat composition has a solid fat content (SFC) N35 of less than 22 according to IUPAC 2.150b, such as, wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 15, such as wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 10, such as wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 5.

[0064] In one or more embodiments, the vegetable fat composition has a solid fat content (SFC) N20 of more than 50 according to IUPAC2.150b.

[0065] In one or more embodiments, the vegetable fat composition has a solid fat content (SFC) N20 of more than 50 according to IUPAC2.150b, and the vegetable fat composition has a solid fat content (SFC) N35 of less than 22 according to IUPAC 2.150b, such as, wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 15, such as wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 10, such as wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 5 In one or more embodiments, the vegetable fat composition has a hydroxyl value of 12 or less, such as a hydroxyl value of 10 or less, a hydroxyl value of 8 or less, or a hydroxyl value of 7.5 or less.

[0066] In one or more embodiments, the vegetable fat composition originates from sal butter and / or fractions thereof.

[0067] In one or more embodiments, the vegetable fat composition originates from unfractionated sal butter.

[0068] In one or more embodiments, the vegetable fat composition comprises no fat originating from palm, e.g. palm oil or palm kernel oil.

[0069] In one or more embodiments, the vegetable fat composition is a non-palm vegetable fat composition.

[0070] In one or more embodiments, the confectionary fat is a cocoa butter equivalent.

[0071] In one or more embodiments, the single fat source is a natural fat source.

[0072] In one or more embodiments, the vegetable fat composition has not been subjected to any enzymatic or chemical interesterification.

[0073] In another aspect the present invention provides the use of the vegetable fat composition as defined herein, as a cocoa butter equivalent in a mixture with cocoa butter in a confectionary product, a chocolate product or a chocolate-like product.

[0074] In one or more embodiments, the vegetable fat composition and the cocoa butter is in the ratio of 3:2 or less (<=60% veg and >=40% CB), 1 :1 or less, 3:7 or less, 1 :4 or less or 3:17 or less.

[0075] In one or more embodiments, said mixture of the vegetable fat composition and the cocoa butter is in a ratio in the range from 1 :4 to 3:2 (20-60% veg fat, the rest CB), 3:7 to 3:2, 1 :4 to 1 : 1 , 3:7 to 1 : 1 , 3: 17 to 1 : 1 , or 3:17 to 3 / 7.

[0076] In another aspect the invention provides a confectionary or chocolate or chocolate-like product having a fat content from 20% to 60% by weight, wherein the fat content comprises from 5 to 50% by weight of a vegetable fat composition compared to the total weight of the fat content, wherein the vegetable fat comprises:

[0077] From 85 to 100% by weight of triglycerides compared to the total weight of the vegetable fat composition; From 60 to 75% by weight SatOSat + SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0078] From 35 to 55% by weight StOSt + StStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0079] 4% or less by weight of POP + PPO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0080] From 8-16% by weight of StOA + StAO + AStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;

[0081] Less than 2 % by weight of StLiSt + StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat composition, wherein the vegetable fat composition is originating from a single fat source, wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22- and / or C24-fatty acid, P is palmitic acid, (C16:0), St is stearic acid (C18:0), O is oleic acid (C18: 1 ), A is arachidic acid (C20:0), and Li linoleic acid (C18:2).

[0082] In one or more embodiments, the confectionary or chocolate or chocolate-like product as defined herein has a vegetable fat composition comprising from 90% to 99% by weight of triglycerides compared to the total weight of the vegetable fat, such as from 95% to 99% by weight of triglycerides compared to the total weight of the vegetable fat.

[0083] In one or more embodiments, the confectionary or chocolate or chocolate-like product as defined herein has a vegetable fat composition having a solid fat content (SFC) N35 of less than 22 according tolUPAC 2.150b , such as, wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 15, such as wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 10, such as wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 5.

[0084] In one or more embodiments, the confectionary or chocolate or chocolate-like product as defined herein where the vegetable fat composition has a solid fat content (SFC) N20 of more than 50 according to IUPAC 2.150b

[0085] In one or more embodiments, the confectionary or chocolate or chocolate-like product as defined herein where the vegetable fat composition has a hydroxyl value of 12 or less, such as a hydroxyl value of 10 or less, a hydroxyl value of 8 or less, or a hydroxyl value of 7.5 or less.

[0086] In one or more embodiments, the confectionary or chocolate or chocolate-like product as defined herein where the fat composition originates from sal butter and / or fractions thereof.

[0087] In one or more embodiments, the confectionary or chocolate or chocolate-like product as defined herein where the fat composition originates from unfractionated sal butter. In one or more embodiments, the confectionary or chocolate or chocolate-like product as defined herein where the fat composition comprises no fat originating from palm, e.g. palm oil or palm kernel oil.

[0088] In one or more embodiments, the confectionary or chocolate or chocolate-like product as defined herein where the fat composition is a non-palm vegetable fat composition.

[0089] In another aspect the invention provides a cocoa butter equivalent or a confectionary fat composition being substantially made up of the vegetable fat composition as defined herein.

[0090] The present invention is further illustrated by the following examples, which are not to be construed as limiting the scope of protection.

[0091] Examples

[0092] Example 1 - Confectionery fat compositions

[0093] Table 1 displays a typical selected triglyceride composition for a Shea oil, shea stearin IV 36, Sal oil, Sal Stearin 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.

[0094] The solid fat content measured by IUPAC 2.150b is also displayed in Table 1 .

[0095]

[0096] *Measured using AOCS Ce5b-89

[0097] *Measured using AOCS Ce5b-89

[0098] There are large differences in the SatOSat composition between cocoa butter and the confectionery fat I, confectionery fat II and comparative confectionery fat. The sum of POP and POSt contents are significantly lower and the sum of the StOSt and StOA contents is higher for the confectionery fat I, II and comparative confectionery fat compared to cocoa butter. Furthermore, the sum of SAtOSat is lower for confectionery fat I, II, and comparative fat as compared to cocoa butter.

[0099] This is the main reason for the differences in the SFC melting profiles between the confectionery fat I, II, comparative confectionery fat and cocoa butter. The comparative confectionery fat has significantly lower SFC at 20°C and 25°C and higher SFC at 30°C and 35°C and as compared to cocoa butter. The confectionery fats I and II has a SFC at 35°C comparable to the SFC at 35°C of cocoa butter. The low SFC value at 35°C for confectionery fat I and II, might be the result of the increase in the StOA content.

[0100] Several fat blends of cocoa butter and confectionery fat I, confectionery fat II and comparative confectionery fat were made. Table 3 shows the SFC profiles for blends of respectively 15.0%, 30.0%, 50.0%, 70.0%, , 85.0%, 95.0% confectionery fat I, confectionery fat II and comparative confectionery fat with Cocoa butter (CB).

[0101] When comparing the SFC profiles for the confectionery fat I, confectionery fat II and comparative confectionery with cocoa butter, it is seen that especially the SFC value at 35°C is affected by the amount of vegetable fat. Both for confectionery fat I and confectionery fat II the SFC value at 35°C remains less than 5. It is not the case for the comparative confectionery fat. II. The increase in SFC at 35°C in the fat blend with 30% of comparative fat with 70% cocoa butter indicate that the sensory perception for such a fat composition in a chocolate application may be perceived as slightly waxier as compared to a cocoa butter based analogue application.

[0102] Confectionery fat I and confectionery fat I blended with cocoa butter have lower SFC at 35°C than the comparative confectionery fat and comparative confectionery fat blended with cocoa butter. Confectionery fat II blended with cocoa butter have clearly higher SFC at 20°C then the comparative confectionery fat and comparative confectionery fat blended with cocoa butter. The SFC values of the Confectionery fat I, II and the blend with cocoa butter is getting closer to the SFC profile of CB, indicating that the sensory perception in the confectionery application where replacing the cocoa butter with Confectionery fat I and II will be very similar as when using 100% cocoa butter.

[0103] Example 2: Recipes and manufacture of dark chocolate confectionery applications with different CBE compositions

[0104] The procedure of the dark chocolate productions was all done following this procedure: All ingredients, except lecithin and some of the fat, are mixed on a teddy mixer with heat jacket to a consistency of marzipan. Afterwards, the mixture is refined on a three-roller Buhler refiner to an average particle size of 20 micron. The mass is then dry-conched for three hours at 65 °C for dark recipes before the remaining fat is added and then followed by wet-couching for 3 hours. Half an hour before conching is complete lecithin is added. The chocolates are then transferred to an Aasted AMC 50 three zone tempering machine to be optimally tempered.

[0105] The dark chocolates are deposited into 50 g preheated moulds 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. The demoulded chocolate tablets are kept at 20 °C for one week before sensory evaluation is made.

[0106] Dark chocolate recipes and fat composition are given in Table 4, 5 and Table 6.

[0107]

[0108]

[0109]

[0110] Example 3 - Sensory evaluation.

[0111] The 50g tablets of dark chocolates were tasted by a trained sensory panel and evaluated for meltdown using the scale below:

[0112] A Good and clean meltdown. Comparable to cocoa butter-based chocolate

[0113] B. Acceptable meltdown. Slightly waxy meltdown but close to cocoa-butter based chocolate

[0114] C. Inferior meltdown. Waxy meltdown not comparable to cocoa butter-based chocolate D. Slow meltdown and distinguish on waxiness

[0115] 5

[0116] 10 The sensory evaluation in table 7, 8 and 9 shows that confectionary fat I and II has an improved meltdown compared to the comparative confectionery fat.

[0117] Table 7 and 8, the melt down of the chocolates or chocolate like products which have been added either confectionery fat I or confectionery fat II into the chocolate fat phase, shows that it is possible to replace 50% of the cocoa butter in chocolate fat phase and the chocolate or chocolate like

[0118] 15 product is still achieved as only slightly waxy meltdown but close to cocoa-butter based chocolate The sensory evaluation in Table 9 show that adding up to 15% of the comparative confectionery fat into the chocolate fat phase it is possible achieve an acceptable melt down. >15% of the comparative confectionery fat into the chocolate fat phase result in a detectable waxy meltdown.

[0119] SFC results from confectionery fat II and blend with Cocoa butter indicated that a more similar hardness as chocolate can be achieved and still with an acceptable melt down comparable to cocoa butter-based chocolate.

[0120] In conclusion confectionery fat I and II of this invention describes a non-palm fat composition with an improved melt-down compared to a comparable non-palm CBE.

Claims

Claims1 . Use of a vegetable fat composition for a cocoa butter equivalent and / or confectionary fat, wherein the vegetable fat composition comprises:From 85 to 100% by weight of triglycerides compared to the total weight of the vegetable fat composition;From 60 to 75% by weight SatOSat + SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;From 35 to 55% by weight StOSt + StStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;4% or less by weight of POP + PPO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;From 8-16% by weight of StOA + StAO + AStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;Less than 2 % by weight of StLiSt + StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat composition, wherein the vegetable fat composition is originating from a single fat source, wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22-, C24-fatty acid, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1 ), A is arachidic acid (C20:0), and Li linoleic acid (C18:2).

2. Use of a vegetable fat according to claim 1 , wherein the vegetable fat composition comprises from 90 to 99% by weight of triglycerides compared to the total weight of the vegetable fat, such as from 95% to 99% by weight of triglycerides compared to the total weight of the vegetable fat.

3. Use of a vegetable fat composition according to claim 1 or 2, wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 22 according to IUPAC 2.150b , such as, wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 15, such as wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 10, such as wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 5.

4. Use of a vegetable fat composition according to claim 3, wherein the vegetable fat composition has a solid fat content (SFC) N20 of more than 50 according to IUPAC 2.150b .

5. Use of a vegetable fat composition according to any one of the preceding claims, wherein the vegetable fat composition has a hydroxyl value of 12 or less, such as a hydroxyl value of 10 or less, a hydroxyl value of 8 or less, or a hydroxyl value of 7.5 or less.

6. Use of a vegetable fat composition according to any one of the preceding claims, wherein the vegetable fat composition originates from sal butter and / or fractions thereof.

7. Use of a vegetable fat composition according to any one of the preceding claims wherein the vegetable fat composition originates from unfractionated sal butter.

8. Use of a vegetable fat composition according to any one of the preceding claims, wherein the vegetable fat composition comprises no fat originating from palm, e.g. palm oil or palm kernel oil.

9. Use of a vegetable fat composition according to any one of the preceding claims, wherein the vegetable fat composition is a non-palm vegetable fat composition.

10. Use of a vegetable fat composition according to any one of the preceding claims, wherein the confectionary fat is a cocoa butter equivalent.

11. Use of a vegetable fat composition according to any one of the preceding claims, wherein the single fat source is a natural fat source.

12. Use of a vegetable fat composition according to any one of the preceding claims, wherein the vegetable fat composition has not been subjected to any enzymatic or chemical reactions.

13. Use of the vegetable fat composition according to any one of the preceding claims, as a cocoa butter equivalent in a mixture with cocoa butter in a confectionary product, a chocolate product or a chocolate-like product.

14. The use according to claim 13, wherein said mixture of the vegetable fat composition and the cocoa butter is in the ratio of 3:2 or less (<=60% veg and >=40% CB), 1 :1 or less, 3:7 or less, 1 :4 or less or 3: 17 or less.

15. The use according to claim 13 or 14, wherein said mixture of the vegetable fat composition and the cocoa butter is in a ratio in the range from 1 :4 to 3:2 (20-60% veg fat, the rest CB), 3:7 to 3:2, 1 :4 to 1 :1, 3:7 to 1 :1 , 3:17 to 1 :1 , or 3:17 to 3 / 7.

16. A confectionary or chocolate or chocolate-like product having a fat content from 20% to 60% by weight, wherein the fat content comprises from 5 to 50% by weight of a vegetable fat composition compared to the total weight of the fat content, wherein the vegetable fat comprises:From 85 to 100% by weight of triglycerides compared to the total weight of the vegetable fat composition;From 60 to 75% by weight SatOSat + SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;From 35 to 55% by weight StOSt + StStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;4% or less by weight of POP + PPO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;From 8-16% by weight of StOA + StAO + AStO triglycerides compared to the total weight of triglycerides in the vegetable fat composition;Less than 2 % by weight of StLiSt + StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat composition, wherein the vegetable fat composition is originating from a single fat source, wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22- and / or C24-fatty acid, P is palmitic acid, (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li linoleic acid (C18:2).

17. The confectionary or chocolate or chocolate-like product according to claim 16, wherein vegetable fat composition comprises from 90 to 99% by weight of triglycerides compared to the total weight of the vegetable fat, such as from 95% to 99% by weight of triglycerides compared to the total weight of the vegetable fat.

18. The confectionary or chocolate or chocolate-like product according to claim 16 or 17, wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 22 according to IUPAC 2.150b , such as, wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 15, such as wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 10, such as wherein the vegetable fat composition has a solid fat content (SFC) N35 of less than 5.

19. The confectionary or chocolate or chocolate-like product according to claim 18, wherein the vegetable fat composition has a solid fat content (SFC) N20 of more than 50 according to IUPAC 2.150b .

20. The confectionary or chocolate or chocolate-like product according to any one of claims 16-19, wherein the vegetable fat composition has a hydroxyl value of 12 or less, such as a hydroxyl value of 10 or less, a hydroxyl value of 8 or less, or a hydroxyl value of 7.5 or less.

21. The confectionary or chocolate or chocolate-like product according to any one of claims 16-20, wherein the fat composition originates from sal butter and / or fractions thereof.

22. The confectionary or chocolate or chocolate-like product according to any one of claims 16-21 , wherein fat composition originates from unfractionated sal butter.

23. The confectionary or chocolate or chocolate-like product according to any one of claims 16-22, wherein the fat composition comprises no fat originating from palm, e.g. palm oil or palm kernel oil.

24. The confectionary or chocolate or chocolate-like product according to any one of claims 16-23, wherein the fat composition is a non-palm vegetable fat composition.

25. A cocoa butter equivalent or a confectionary fat composition being substantially made up of the vegetable fat composition as defined in any one of claims 1-12.

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