Method for producing stearic and lauric fat compositions

Abstract

A method for producing a fat composition, comprising the steps of (1) reacting a lauric based fat with glycerol thereby forming a reaction mixture, and wherein the lauric based fat is characterized by a content, relative to the total weight of all fatty acid residues in the lauric based fat, of saturated C12 fatty acid residues (C12:0) of at least 20 wt.%, and saturated C16 fatty acid residues (C16:0) of at most 15 wt.%, and (2) reacting the reaction mixture obtained, or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or the mixture of more than one fatty acid component is characterized by having a content of saturated C18 fatty acids (C18:0) of at least 50.0 wt.%, relative to the total weight of all fatty acids of the fatty acid component or the mixture of more than one fatty acid component, thereby forming a fat composition, and wherein the fat composition is characterized by comprising a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 85.0 wt. %, and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture: at least 25.0 wt.% and at most 55.0 wt.% of saturated C18 fatty acid residues (C18:0), less than 1.0 wt.% of trans fatty acid residues (TFA) and the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is less than 0.50.

Description

[0001] Method for producing Stearic and Lauric Fat Compositions

[0002] The present invention relates to a method for producing fat compositions, rich in stearic and lauric fatty acid residues, characterized by having good structuring properties when used in combination with other oils and fats.

[0003] The present invention also relates to fat compositions that can be prepared using this method.

[0004] The present invention also relates to the use of these fat compositions for preparation of edible end products, like margarines or spreads.

[0005] 1. Background of the Invention.

[0006] In many food products structuring fats are used, mostly in combination with liquid oils or with other fats. They are often called “hardstock”. The hardstock provides the structure and texture to the resulting emulsion by crystallization of the triglycerides in the fat blend phase. For example tub margarines and spreads are formulated to provide a spoonable and / or spreadable consistency. In addition, the fat matrix of spread margarines should become sufficiently liquid during consumption, to avoid a waxy mouthfeel and to improve flavour release. Furthermore, the margarine and spreads must be stable throughout the whole shelf life. In particular, this means that recrystallization of the triglycerides, which often causes sandiness, as well as oiling out should be avoided. In order to comply with these requirements, the sector successfully uses interesterified hardstocks, based on harder palm oil fractions, like palm stearin, combined with fat sources rich in lauric acid (C12:0) and other mid chain fatty acids, like palm kernel oil or coconut oil.Palm based raw materials, such as palm oil and palm kernel oil and their fractions, get confronted with a negative image among consumers in terms of sustainability. Another disadvantage is the presence of palmitic acid, the major fatty acid in palm oil, that has a negative health effect, since it is atherogenic.

[0007] A traditional way to produce structuring fats low in palmitic acid is to fully hydrogenate a liquid oil and then to interesterify the obtained oil in combination with a lauric fat such as coconut oil.

[0008] An important disadvantage of the hydrogenation process is that it must be labeled in Europe. This makes such products less desirable by consumers, because the hydrogenation process is often associated with the presence of trans fatty acids, which have an adverse health effect. Therefore, several inventors have developed alternative fat compositions which are not hydrogenated.

[0009] For the above reasons, a number of inventors have been in search for alternative processes, not making use of raw materials from palm origin nor of hydrogenated fats or oils.

[0010] An example of such process can be found in WO 2022 / 162026 A1. This patent application describes a method for making palm-free, nonhydrogenated fat compositions. As shown in the examples, this method comprises the interesterification of a fat rich in saturated C-16 and C-18 fatty acid residues together with a lauric fat, such as coconut oil, and a liquid oil. The non-lauric fat, called feedstock, is mostly a synthesized fat rich in tristearin (synonyms tristearoylglycerol or glyceryl tristearate). Such fat has a high melting point and is therefore difficult to handle. In the interesterification step, crystallization of the tristearin needs to be avoided, since non-reacted tristearin can cause a waxy mouthfeel in the end product. For this reason the interesterification needs to be carried out at sufficientlyhigh temperature or the blend to be interesterified needs to contain a sufficient amount of liquid oil to solubilize the high melting triglycerides. For chemical interesterification, a reaction temperature of around 90°C is quite common, for enzymatic interesterification the temperatures need to be more limited, because of the risk for loss of enzyme activity. According to the inventors of WO 2022 / 162026 A1 , the enzymatic reaction can take place at 70°C in the presence of quite high levels of enzyme, such as 8 %. As demonstrated in the examples, enzymatic interesterification can be applied on blends containing lower levels of feedstock, for example 25 wt.% or 35 wt.% of feedstock and respectively 30 wt.% and 20 wt.% of liquid oil, while chemical interesterification can be applied on blends containing 50 wt.% of feedstock, containing no liquid oil, and therefore higher melting. The advantage of the latter is that due to the higher incorporation of stearic acid the obtained hardstock can be applied in a limited, concentrated way in combination with liquid oils, to produce a margarine fat, which is a cost advantage, but it has the disadvantage of being made by a chemical process. Nowadays consumers clearly want natural products, and enzymatic processes are milder and are perceived as more natural.

[0011] Another method to produce hardstocks is described in WO 2022 / 038290 A1. According to this method, first an acidolysis (transesterification) is carried out between a liquid oil, like sunflower or rapeseed oil, and stearic acid, to obtain a first solid fat. In order to obtain the required solid fat content, mostly the acidolysis reaction is repeated on the first solid fat after removal of the first free fatty acids, again in combination with stearic acid. After de-acidification of the obtained fat, an interesterification reaction needs to be carried out, in combination with a lauric fat, like coconut oil, possibly also with additionally a liquid oil, to obtain a final fat that can be used as a hardstock, for instance in margarines.The method according to WO 2022 / 038290 A1 is very laborious and also quite expensive in terms of energy consumption and enzyme use. In the acidolysis reaction, a high overdose of stearic acid needs to be used, like for instance 40 to 70 wt.%, which afterwards, after partial exchange with the fatty acids present in the initial triglycerides, needs to be separated from the reaction product, and which cannot be recycled as such, because of contamination with unsaturated fatty acids.

[0012] For the transesterification, WO 2022 / 038290 A1 describes an enzymatic method which requires quite high enzyme dosages, such as 3 to 10 wt.%, in 1 or mostly in 2 steps. The choice of enzyme type and the reaction conditions, such as a prolonged reaction time, are such, that the formation of CN54 triglycerides (i.e. triglycerides with carbon number 54), being mainly tristearin, are favored. By the inventors of the process of WO 2022 / 038290 A1, this is seen as an advantage over prior art processes and it can be obtained by a phenomenon called randomization, which is a redistribution of fatty acids over the glycerol backbone in a random way.

[0013] For the interesterification with the lauric fat, WO 2022 / 038290 A1 describes that both, chemical and enzymatic interesterification can be applied, similar to the one described in WO 2022 / 162026 A1. In case of the enzymatic process, again quite high levels of enzyme use, such as 8 wt.%, are recommended. It should be noted that in case of WO 2022 / 038290 A1 , the enzymatic process for interesterification can be applied more easily than in case of WO 2022 / 162026 A1 , since the non-lauric fat component is much softer, due to its preparation based on liquid oil. Again, the interesterification can lead to a randomized fat. In fact, chemical interesterification is known to be a randomization process and for the enzymatic interesterification, enzyme Lipozyme TL IM is preferred, which has also a randomizing effect, because of the catalytic action of the enzyme carrier.According to both of the methods, described hereabove, first a non-lauric triglyceride composition needs to be made, containing a high or a very high content of stearic acid and characterized by a high melting point, and then in a second step, the non-lauric triglyceride composition is interesterified in combination with coconut oil or fat blends containing coconut oil and liquid oil. The interesterification process that is applied in the second step, is similar to the one traditionally known from processing fully hydrogenated, high-melting fats in combination with lauric fats.

[0014] In both prior art methods, the hardstocks are characterized by a random distribution of fatty acids on the glycerol backbone, generally obtained by a (chemical) interesterification step. The downside of this full randomization is that higher incorporation degrees of stearic acid in the final product evidently also results in the formation of higher contents of tristearin, which limits their dosage levels in spreads, since higher concentration of tristearin lead to waxy mouthfeel.

[0015] Other processes combine both chemical and enzymatic features. Rao etal. (Eur. Food Res. Technol. (2001) 212:334-343) notably describe a one-step method in which coconut oil is enzymatically interesterified with methyl-ester derivatives of stearic acid. The reaction is carried out in hexane, using a relatively high level of IM60 enzyme (10%) to obtain triglycerides enriched in stearic acid, predominantly at the sn-1 and sn-3 positions. The process yields relatively low triglyceride recoveries, not exceeding 82%. In addition, the publication does not disclose the content or the composition of the remaining reaction products, such as partial glycerides (mono- and diglycerides) or other by-products. No information is provided about the possibility to re-use or valorize these by-products. The authors apply laboratory-scale thin-layer chromatography to separate the triglycerides from the other reaction products, but provide no information ona possible industrially applicable process for purifying the reaction mixture, which is a critical step in view of its application possibilities in food products. This approach allows to vary the degree of stearic acid incorporation into the triglyceride fraction, hereby generating substantial amounts of by-products having a large impact on product yield, product quality and its potential use in food products.

[0016] Taking into account the limitations of the above described approaches, there is a need for a less cumbersome method which is more versatile and flexible, according to which it would be possible to incorporate significant levels of stearic acid directly in a lauric base material, preferably originating from coconut oil, and hereby avoiding the presence of high contents high melting tristearin triglycerides and wherein the incorporation of stearic acid into the lauric base material can be controlled and steered.

[0017] There is also a need that this method is fully enzymatic, nonchemical, and efficient allowing to produce hardstock compositions which can be applied in low concentrations, to make fats suitable for producing W / O emulsified products, such as margarines.

[0018] There is also a need for new hardstock compositions having strong structuring characteristics, which can be produced according to this new method, and which can be applied in a concentrated way to make fats suitable for producing W / O emulsified products, such as margarines and spreads.

[0019] There is also a need for food products in which these hardstock compositions can be used.

[0020] 2. Summary of the invention.

[0021] The inventors have now surprisingly found that it is possible to meet the above-mentioned needs by applying a 2-step process wherein alauric based fat as starting fat is first partly converted into mono- and diglycerides by reaction with glycerol, followed by an incorporation of C18:0 rich fatty acid components into these partial glycerides, resulting in a fat composition that predominantly comprises triglycerides, significantly enriched in stearic acid compared to the starting fat.

[0022] It is therefore an object of the present invention to provide a method for producing a fat composition wherein the method comprises the following steps:

[0023] Step 1 reacting a lauric based fat with glycerol [hereafter referred to as glycerolysis reaction] characterized in that the glycerolysis reaction is carried out in the presence of one or more enzymes, and wherein the lauric based fat is characterized by a content, relative to the total weight of all fatty acid residues in the lauric based fat, of

[0024] 1 ) saturated C12 fatty acid residues (C12:0) of at least 20 wt.%, 2) saturated C16 fatty acid residues (C16:0) of at most 15 wt.% thereby forming a reaction mixture characterized in that this reaction mixture comprises a glyceride mixture which is characterized by a triglyceride content of at least 35.0 wt.% and at most 75.0 wt.% relative to the weight of the total glyceride mixture, and

[0025] Step 2.: reacting the reaction mixture obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or the mixture of more than one fatty acid component is characterized by having a content of saturated C18 fatty acids (C18:0) of at least 50.0 wt.%, relative to the total weight of all fatty acids of the fatty acid component or the mixture of more than one fatty acid component [hereafter referred to as esterification reaction], thereby forming a fat composition,wherein the fat composition is characterized by comprising a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 85.0 wt. %, and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture:

[0026] a) at least 25.0 wt.% and at most 55.0 wt.% of saturated C18 fatty acid residues (C18:0),

[0027] b) less than 1.0 wt.% of trans fatty acid residues (TFA)

[0028] c) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is less than 0.50.

[0029] Another object of the present invention is to provide a fat composition, wherein the fat composition comprises a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 85.0 wt. %, relative to the total weight of the glyceride mixture and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture:

[0030] a) from 10.0 to 30.0 wt.% of saturated C12 fatty acid residues (C12:0), b) from 35.0 to 55.0 % wt.% of saturated C18 fatty acid residues (C18:0), c) less than 25.0 % wt.% of mono-unsaturated C18 fatty acid residues (C18:1),

[0031] d) less than 15.0 wt. % of saturated C16 fatty acid residues (C16:0), e) from 75.0 to 98.5 wt.% of saturated fatty acid residues (SAFA), f) less than 1.0 wt.% of trans fatty acid residues (TFA),

[0032] g) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), whereinthe weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18- Total) is less than 0.50,

[0033] h) saturated C18 fatty acid residues at the sn-2 position (hereinafter, sn2-C18:0) and saturated C18 fatty acid residues (C18:0), wherein the weight ratio of the amount of sn2-C18:0 relative to the amount of C18:0 (hereinafter, sn2-C18:0 / C18:0) is between 0.40 and 0.95, and wherein the fat composition is further characterized by

[0034] i) a solid fat content (SFC) at 40 °C (SFC40) of at least 2.0 %, wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

[0035] Yet another object of the present invention is to provide a use of the fat composition, as described above, for producing edible products.

[0036] 3. Detailed description of the invention.

[0037] Within the scope of this invention, the following terms and definitions are used.

[0038] Within the scope of the present invention, unless stated otherwise, all percentages are expressed as weight percent, indicated as wt.%.

[0039] Within the scope of the present invention, the terms “oils” and “fats” will be used interchangeably. The term “liquid oil” refers to an oil with a melting point below 20°C.

[0040] A “fat” or “fat composition” is a product from vegetable or animal origin or a combination of both, mainly consisting of glycerides, i.e. tri-, di-and monoglycerides, but possibly also containing other components, such as free fatty acids, phospholipids, unsaponifiable matter, glycerol, sterols and others.Within the scope of this invention it is understood that a fat or fat composition always comprises at least 75.0% by weight (wt.%) of glycerides based on the weight of the total fat composition.

[0041] This being said, this means that the fat composition produced by the method of the present invention comprises the glyceride mixture in an amount of at least 75.0 wt.%, preferably at least 80.0 wt.%, more preferably at least 85.0 wt.%, more preferably at least 90.0 wt.%, more preferably at least 95.0 wt.%, relative to the total weight of the fat composition.

[0042] According to another preferred embodiment, the fat composition produced by the method of the present invention consists substantially of the glyceride mixture. In this context, to consist substantially of the glyceride mixture means that the fat composition comprises less than 2.0 wt.% of the other components, such as free fatty acids, phospholipids, unsaponifiable matter, glycerol, sterols and others.

[0043] Within the scope of the present invention, it is understood that the term “a glyceride mixture” refers to the totality of tri-, di- and monoglycerides (abbreviated TG, DG and MG) present in the fat composition of the present invention. The absolute contents (wt.%) of mono-, di-, and triglycerides in the samples are determined according to AOCS Official Method Cd 11 b-91 after quantitative separation according to AOCS Official Method Cd 11c-93. The relative concentrations of each of these 3 glyceride types in the glyceride mixture are calculated by dividing its absolute content by the total content of the 3 (expressed as wt.%)

[0044] Within the scope of this invention, unless stated otherwise, the term “fatty acid residues” is intended to refer to the fatty acid residues which are contained in esterified form, such as contained in the tri-, di- and monoglycerides (abbreviated TG, DG and MG), hereby excluding the free fatty acids.According to the present invention, the method for producing a fat composition wherein the method comprises the following steps:

[0045] Step 1 reacting a lauric based fat with glycerol [hereafter referred to as glycerolysis reaction] characterized in that the glycerolysis reaction is carried out in the presence of one or more enzymes, and wherein the lauric based fat is characterized by a content, relative to the total weight of all fatty acid residues in the lauric based fat, of

[0046] 1 ) saturated C12 fatty acid residues (C12:0) of at least 20 wt.%, 2) saturated C16 fatty acid residues (C16:0) of at most 15 wt.% thereby forming a reaction mixture characterized in that this reaction mixture comprises a glyceride mixture which is characterized by a triglyceride content of at least 35.0 wt.% and at most 75.0 wt.% relative to the weight of the total glyceride mixture, and

[0047] Step 2.: reacting the reaction mixture obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or the mixture of more than one fatty acid component is characterized by having a content of saturated C18 fatty acids (C18:0) of at least 50.0 wt.%, relative to the total weight of all fatty acids of the fatty acid component or the mixture of more than one fatty acid component [hereafter referred to as esterification reaction], thereby forming a fat composition,

[0048] wherein the fat composition is characterized by comprising a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 85.0 wt. %, and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture:

[0049] a) at least 25.0 wt.% and at most 55.0 wt.% of saturated C18 fatty acid residues (C18:0),b) less than 1.0 wt.% of trans fatty acid residues (TFA)

[0050] c) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is less than 0.50.

[0051] According to a preferred embodiment, the method for producing a fat composition, as described above, comprises a purification step in Step 1. performed after reacting the lauric based fat with glycerol, as described above, but before reacting the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component in Step 2.

[0052] The aim of this purification step in Step 1. is that the enzyme used or the catalyst used and the excess glycerol can be removed.

[0053] According to a preferred embodiment, the glycerolysis reaction in Step 1. of the method for producing a fat composition, as described above, is performed enzymatically in a batch reactor, and the enzyme used and the excess glycerol are removed, preferably together, so that they can then for example be reused for a new glycerolysis reaction. This removal may for example be carried out by centrifugation.

[0054] According to another preferred embodiment, the glycerolysis reaction in Step 1. of the method for producing a fat composition, as described above, is performed enzymatically in a continuous process. In this continuous process, use is made of an immobilized enzyme, which is an enzyme on a solid support.

[0055] In Step 1. of the method for producing the fat composition, as described above, the reaction of the lauric based fat with glycerol is preferably carried out in the presence of one or more lipase enzymes which may be non-specific or 1-3 specific.In certain specific embodiments, a non-specific lipase may be preferred.

[0056] In general, the enzyme can be used in liquid form or the enzyme can be present on a support.

[0057] Preferably, at most 5.0 wt.% enzyme is used on a weight basis relative to the lauric based fat in Step l., preferably at most 4.0 wt.%, preferably at most 3.0 wt.%, preferably at most 2.0 wt.%, preferably at most 1.0 wt.%, preferably at most 0.5 wt.%. The inventors have found that it is possible to use these low amounts of enzyme, even without using organic solvents or synthetic surfactants as process-aid.

[0058] Advantageously, at least 0.1 wt.% enzyme is used on a weight basis relative to the lauric based fat in Step 1., preferably at least 0.2 wt.%.

[0059] The amount of enzyme used can vary depending on the degree of glycerolysis that is aimed at in Step 1., or on the limits set for the maximum reaction time of Step 1., but also on the amount of cycles during which the enzyme has already been used. In fact, the enzyme can be reused multiple times in batch processes, or it can be used in a continuous process till the point that it starts to show insufficient residual activity. The enzyme can be in liquid form or in immobilized form. Choosing the optimal amount of enzyme and the best type of enzyme is an important factor in view of cost control of the enzymatic process. The most effective enzymes that can be used at the low dosages for glycerolysis were found to be those derived from Candida antarctica and from Rhizomucor miehei. Enzymatic glycerolysis of fats is known in the art. The enzyme dosage, reaction temperature, and reaction time are not restricted to the specific values described in the examples. These parameters may be adjusted according to the particular enzyme employed and its known characteristics. Such routine modifications fall withinthe ordinary expertise of the skilled person and remain within the scope of the invention.

[0060] Preferably no organic solvents, nor synthetic surfactants are used for the glycerolysis reaction in Step 1. of the method for producing a fat composition, as described above. Preferably, the one or more enzymes used in Step 1 , are recirculated after use for reuse.

[0061] According to a preferred embodiment of the method for producing the fat composition, as described above, Step 1. comprises reacting the lauric based fat with glycerol in the presence of a lipase enzyme, wherein this enzyme is preferably derived from Candida antarctica. Examples of such enzymes are, among others, enzymes known under the name, Novozyme 435, Lipozyme 435, Lipozyme Calb, Fermase Calb and the like.

[0062] When carrying out Step 1. according to the method described above, there are several different options for choosing parameters such as for example reaction time, reaction temperature, glycerol / fat ratio, moisture content, amount of enzyme. This choice may affect the relative amounts of MG, DG and TG formed in this step.

[0063] According to a preferred embodiment of the method for producing the fat composition, as described above, the glycerolysis reaction in Step 1. is carried out at a temperature between 30°C and 70°C, preferably between 45°C and 68°C, more preferably between 50°C and 65°C, more preferably between 55°C and 65°C.

[0064] According to a preferred embodiment of the method for producing the fat composition, as described above, the glycerolysis reaction in Step 1. is performed at a lauric based fat:glycerol weight ratio of 10:1 to 2:1 , preferably 7:1 to 3:1 , most preferably 7:1 to 4:1.According to a preferred embodiment of the method for producing the fat composition, as described above, the reaction mixture of Step 1. comprises a glyceride mixture which is characterized by a triglyceride content of at least 40.0 wt.% and at most 70.0 wt.%, relative to the total weight of the glyceride mixture.

[0065] It is further understood that the reaction mixture of Step 1. comprises a glyceride mixture which is characterized by a total content of monoglyceride, relative to the total weight of the glyceride mixture, between 5.0 and 40.0 wt.%, preferably between 5.0 and 30 wt.%, more preferably between 5.0 and 25.0 wt %, most preferably between 7.0 and 25.0 wt. % It is further understood that the reaction mixture of Step 1. comprises a glyceride mixture which is characterized by a total content of diglyceride, relative to the total weight of the glyceride mixture, between 10.0 and 50.0 wt.%, preferably between 10.0 and 40.0 wt.%, more preferably between 15.0 and 40.0 wt.%, most preferably between 20.0 and 35.0 wt.% It is further understood that the reaction mixture of Step 1. comprises a glyceride mixture which is characterized by a total content of monoglyceride and diglyceride [hereafter referred to as MG + DG], relative to the total weight of the glyceride mixture, of less than 75.0 wt.% and more than 20.0 wt.%, preferably less than 65.0 wt.% and more than 25.0 wt.%, more preferably, less than 60.0 wt.% and more than 30.0 wt.%.

[0066] The determination of the glyceride composition of the reaction mixture obtained in Step 1., can then be done according to AOCS Official Method Cd 11 b-91 , optionally after quantitative separation according to AOCS Official Method Cd 11 c-93, with internal standards. For the skilled in the art, also several other methods can be used to measure or monitor the glyceride compositions during the reaction such as notably AOCS Official Method Cd 11 b-91.According to a preferred embodiment of the method for producing the fat composition, as described above, the glycerolysis reaction in Step 1. is stopped at a point where the reaction mixture of Step 1. comprises a glyceride mixture which is characterized by a triglyceride content of at least 35.0 wt.% and at most 75.0 wt.%, preferably at least 40.0 wt.% and at most 70.0 wt.%, relative to the total weight of the glyceride mixture.

[0067] According to a preferred embodiment of the method for producing the fat composition, as described above, the glycerolysis reaction in Step 1. is stopped at a point where the reaction mixture of Step 1. comprises a glyceride mixture which is characterized by a diglyceride content of between 10.0 wt.% and 50.0 wt.%, preferably between 10.0 and 40.0 wt.%, more preferably between 15.0 and 40.0 wt.%, most preferably between 20.0 and 35.0 wt. %.

[0068] It is further understood that the glycerolysis reaction in Step 1. is stopped at a point where the reaction mixture of Step 1. comprises a glyceride mixture which is characterized by a total content of monoglyceride and diglyceride [hereafter referred to as MG + DG], relative to the total weight of the glyceride mixture, of less than 75.0 wt.% and more than 20.0 wt.%, preferably less than 65.0 wt.% and more than 25.0 wt.%, more preferably, less than 60.0 wt.% and more than 30.0 wt.%.

[0069] Within the scope of this invention, the expression “a lauric based fat” is intended to refer to a fat which comprises, relative to the total weight of all fatty acid residues in said fat, at least 20 wt.% of saturated C12 fatty acid residues (C12:0) and at most 15 wt.% of saturated C16 fatty acid residues (C16:0).

[0070] According to a preferred embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1. comprises a content of saturated C12fatty acid residues (C12:0) of at least 25.0 wt.% and at most 60.0 wt.%, preferably at least 30.0 wt.% and at most 55.0 wt.%, more preferably at least 40.0 wt.% and at most 50.0 wt.%, relative to the total weight of all fatty acid residues in the lauric based fat.

[0071] According to a preferred embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1. comprises a content of saturated C16 fatty acid residues (C16:0) of at most 12 wt.%, preferably at most 10 wt.%, relative to the total weight of all fatty acid residues in the lauric based fat.

[0072] According to a preferred embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1. comprises a content of saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total) of at least 5.0 wt.% and at most 60.0 wt.%, preferably at least 5.0 wt.% and at most 45.0 wt.%, more preferably at least 10.0 wt.% and at most 40.0 wt.% relative to the total weight of all fatty acid residues in the lauric based fat.

[0073] Possible lauric based fats that can be used in Step l., as source of lauric acid, are coconut oil, palm kernel oil, high-lauric rapeseed (canola) oil or babassu oil, or fractions of the above oils or combinations of the above, wherein use is preferably made in Step 1. of coconut oil. The presence of other oils and fats is thereby not excluded.

[0074] According to a preferred embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1. comprises at least 40.0 wt.% coconut oil or fractions of coconut oil, preferably at least 50.0 wt.%, preferably at least 70.0 wt.%, more preferably at least 80.0 wt.%, most preferably at least 90.0 wt.%, most preferably at least 95.0 wt.%, relative to the total weight of lauric based fat.According to another preferred embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1. consists substantially of coconut oil or fractions of coconut oil. In this context, to consist substantially of coconut oil or fractions of coconut oil means that the lauric fat component used comprises less than 2.0 wt.% of impurities.

[0075] According to a specific embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1. comprises at least one lauric fat in an amount between 50.0 wt.% and 95.0 wt.% and at least one liquid oil in an amount between 5.0 wt.% and 50.0 wt.%., more preferably at least one lauric fat in an amount between 55.0 wt.% and 95.0 wt.% and at least one liquid oil in an amount between 5.0 wt.% and 45.0 wt.%, and most preferably at least one lauric fat in an amount between 60.0 wt.% and 90.0 wt.% and at least one liquid oil in an amount between 10.0 wt.% and 40.0 wt.%

[0076] According to a preferred embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1., is further characterized by the fact that it is free or essentially free from palm oil and of palm kernel oil and of fractions of these oils. They are palm oil, palm kernel oil or derivatives, for example fractions of them, which can be purposely added to fat compositions and which are therefore subject to labelling requirements according to European regulations. Small contaminations, for example of less than 2.0 wt.%, preferably less than 1.0 wt.%, preferably less than 0.5 wt.%, can be tolerated.

[0077] In general, consumers become more reluctant to fat sources based on palm raw materials because they have a negative image in terms of sustainability.According to a preferred embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1., is further characterized by the fact that it is free or essentially free from shea butter or fats derived from shea butter, like for instance shea olein. In this context, essentially free from shea butter or fats derived from shea butter means that the lauric based fat used comprises less than 1.0 wt.% of shea butter or fats derived from shea butter.

[0078] By a number of consumers, shea fats are perceived as an ingredient for cosmetic products rather than for food consumption. The high content of unsaponifiable matter in the shea fat, and especially in soft fractions thereof, is also associated with a typical shea-smell and shea-taste, which are sometimes less appreciated in food.

[0079] According to a preferred embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1., is further characterized by the fact that it does not comprise any triglycerides that have been subjected to a hydrogenation reaction. This fat composition therefore preferably comprises no hydrogenated triglycerides.

[0080] Within the scope of this invention, it is understood that the expression “hydrogenated triglycerides” refers to triglycerides which were subjected as triglycerides to a hydrogenation reaction.

[0081] According to a preferred embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1., is further characterized by the fact that it is essentially free from genetically modified fats. In this context, essentially free from genetically modified fats means that the fat composition comprises less than 1.0 wt.% of genetically modified fats.According to a preferred embodiment of the method for producing the fat composition, as described above, the lauric based fat used in the glycerolysis reaction in Step 1., is further characterized by the fact that it is essentially free from fats of animal origin.

[0082] In this context, essentially free from fats of animal origin means that the fat composition comprises less than 1.0 wt.% of fats of animal origin.

[0083] According to a preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture, obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein this fatty acid component or the mixture of more than one fatty acid component is characterized by a total content of saturated C18 fatty acids (C18:0) of at least 60.0 wt.%, preferably at least 70.0 wt.%, preferably at least 80.0 wt.%, preferably at least 90.0 wt.%, preferably at least 95.0 wt.%, relative to the total weight of all fatty acids of the fatty acid component or the mixture of more than one fatty acid component.

[0084] According to another preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture, or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein this fatty acid component or the mixture of more than one fatty acid component is characterized by a content of saturated C18 fatty acids (C18:0) of at least 50.0 wt.% and at most 99.0 wt.%, preferably at least 50.0 wt.% and at most 97.0 wt.%, preferably at least 70.0 wt.% and at most 97.0 wt.%, preferably at least 75.0 wt.% and at most 95.0 wt.%, relative to the total weight of all fatty acids of the fatty acid component or the mixture of more than one fatty acid component.According to another preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture, or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein this fatty acid component or the mixture of more than one fatty acid component is characterized by a content of saturated C12 fatty acids (C12:0) of at least 3.0 wt.% and at most 25.0 wt.% and by a content of saturated C18 fatty acids (C18:0) of at least 50.0 wt.% and at most 97.0 wt.%, preferably a content of saturated C12 fatty acids (C12:0) of at least 5.0 wt.% and at most 20.0 wt.% and by a content of saturated C18 fatty acids (C18:0) of at least 75.0 wt.% and at most 95.0 wt.%., relative to the total weight of all fatty acids of the fatty acid component or the mixture of more than one fatty acid component.

[0085] When carrying out Step 2. according to the method described above, there are several different options for choosing parameters such as for example reaction time, reaction temperature, moisture content, amount and type of enzyme. This choice may affect the glyceride and fatty acid composition of the fat formed in this step.

[0086] In Step 2. of the method for producing the fat composition, as described above, the reaction of the reaction mixture obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, is preferably carried out in the presence of one or more enzymes, more preferably in the presence of one or more lipase enzymes. Preferably, the enzyme(s) are removed after the reaction, and preferably recuperated for reuse.

[0087] According to a preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid componentin the presence of a lipase enzyme, wherein this enzyme is preferably derived from Candida antarctica. Examples of such enzymes are, among others, enzymes known under the name, Novozyme 435, Lipozyme 435, Lipozyme Calb, Fermase Calb and the like.

[0088] According to another preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture, or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein Step 2. is performed at an enzyme concentration between 0.5 and 8.0 wt.%, more preferably between 1.0 and 7.0 wt.%, more preferably between 1.0 and 6.0 wt.%, more preferably between 1.0 and 5.0 wt.%, more preferably between 1.0 and 4.0 wt.%, relative to the weight of the reaction mixture or the fraction thereof, as initially introduced in Step 2.

[0089] According to another preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture, or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, whereby the weight ratio of the reaction mixture, or the fraction thereof, as initially introduced in Step 2., to the fatty acid component is between 0.5 and 2.5, more preferably between 0.8 and 2.5, most preferably between 1.0 and 2.0.

[0090] According to another preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture, or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, whereby the fatty acid component is added stepwise, hereby keeping the weight ratio of the dosed free fatty acids to the initial reaction mixture, or a fraction thereof, always below 40 %, more preferably below 30 %, in order to avoid a strong overdose, which would have no benefits here. The addition of the fatty acidcomponent can also be performed in a continuous way, based on a continuous measurement of the FFA content of the reaction mixture in Step 2, in order to keep that FFA level at a constant level of optimal performance for Step 2.

[0091] According to another preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture, or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein Step 2. is performed at a temperature between 60°C and 100°C, more preferably at a temperature between 65°C and 95°C, most preferably at a temperature between 65°C and 90°C.

[0092] According to another preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture, or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein Step 2. is performed at a temperature between 150°C and 250°C, preferably at a temperature between 160°C and 235°C, under reduced pressure. In this case, no enzyme will be used in Step 2. The use of a catalyst is also not required. Preferably, this Step 2. at elevated temperature is performed without the use of a catalyst.

[0093] As said, the fat composition formed in the esterification reaction of Step 2., as detailed above, is required to comprise a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 85.0 wt. %, and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture :

[0094] a) at least 25.0 wt.% and at most 55.0 wt.% of saturated C18 fatty acid residues (C18:0),

[0095] b) less than 1.0 wt.% of trans fatty acid residues (TFA)c) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is less than 0.50.

[0096] According to a preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture, obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, as detailed above, whereby the reaction is stopped at a point where a fat composition is formed wherein said fat composition comprises a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 85.0 wt. %, and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture:

[0097] a) at least 25.0 wt.% and at most 55.0 wt.% of saturated C18 fatty acid residues (C18:0),

[0098] b) less than 1.0 wt.% of trans fatty acid residues (TFA)

[0099] c) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is less than 0.50.

[0100] In Step 2. of the method for producing the fat composition, as described above, the triglyceride content in the glyceride mixture of the fat composition formed in Step 2. is preferably at least 90.0 wt. %, more preferably at least 93.0 wt. %, most preferably at least 95.0 wt. %, relative to the total weight of the glyceride mixture.In Step 2. of the method for producing the fat composition, as described above, the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) in the glyceride mixture of the fat composition formed in Step 2. is preferably less than 0.47, preferably less than 0.46.

[0101] In Step 2. of the method for producing the fat composition, as described above, the content of saturated C18 fatty acid residues (C18:0) in the glyceride mixture of the fat composition formed in Step 2. is preferably at least 30.0 wt.%, more preferably at least 35.0 wt.%, most preferably at least 40.0 wt.%, relative to the total weight of all fatty acid residues in the glyceride mixture. It is further understood that the content of saturated C18 fatty acid residues (C18:0) in the glyceride mixture of the fat composition formed in Step 2. is preferably at most 52.0 wt.%, relative to the total weight of all fatty acid residues in the glyceride mixture.

[0102] In Step 2. the incorporation of stearic acid into the lauric base material can be followed up by monitoring the FFA-content of the reaction mixture of Step 2.

[0103] In Step 2. of the method for producing the fat composition, as described above, the glyceride mixture comprised in the fat composition of the present invention comprises preferably a total content of monounsaturated C18 fatty acid residues (C18:1 ) of less than 25.0 wt.% of monounsaturated C18 fatty acid residues (C18:1 ), preferably less than 20.0 wt.%, most preferably less than 15.0 wt.%.

[0104] In Step 2. of the method for producing the fat composition, as described above, the glyceride mixture comprised in the fat composition of the present invention comprises preferably a total content of monounsaturated C18 fatty acid residues (C18:1 ) from 2.0 to 20.0 wt.%, morepreferably from 2.0 to 15.0 wt.%, relative to the total weight of all fatty acid residues in the glyceride mixture.

[0105] The determination of the glyceride composition of the reaction mixture obtained in Step 2., can then be done according to AOCS Official Method Cd 11 b-91 , optionally after quantitative separation according to AOCS Official Method Cd 11 c-93, with internal standards. For the skilled in the art, also several other methods can be used to measure or monitor the glyceride compositions during the reaction such as notably AOCS Official Method Cd 11 b-91.

[0106] The fatty acid composition of the glyceride mixtures can be monitored according to the AOCS Official Method Ce 1 f-96, revised 2017 with the alternate method (4) of AOCS Official Method Ce 2-66 to prepare the methyl esters

[0107] According to a preferred embodiment of the method for producing the fat composition, as described above, Step 2. comprises reacting the reaction mixture, obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, as detailed above, whereby the reaction is stopped at a point where a fat composition is formed wherein said fat composition comprises a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 90.0 wt. %, preferably at least 93.0 wt. %, most preferably at least 95.0 wt. %, and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture:

[0108] a) at least 30.0 wt.% and at most 55.0 wt.% of saturated C18 fatty acid residues (C18:0), preferably at least 35.0 wt.% and at most 55.0 wt.%, more preferably at least 40.0 wt.% and at most 52.0 wt.%,

[0109] b) less than 1.0 wt.% of trans fatty acid residues (TFA),c) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is less than 0.47, preferably less than 0.46.

[0110] Margarines and spreads often contain a lot of emulsified water (up to 85%) that needs to be stabilized in a continuous fat matrix. Due to their fast crystallization, higher melting triglycerides (like tristearin), facilitate the stabilization of water during production process, therefore their presence in the hardstock is generally desired. Due to their higher melting point, they are largely determining the solid fat content at 40°C. However, when their content is too high, this results in slow melting in the mouth during consumption which is perceived as an undesirable waxiness. The inventors surprisingly found that the method of the present invention allows to steer the triglyceride composition of the fat composition better than the methods known in the prior art, hereby resulting in desirable SFC profiles.

[0111] According to a preferred embodiment of the method for producing the fat composition, as described above, the fat composition formed in Step 2. is further characterized by having a solid fat content (SFC) at 40 C (SFC40) of at least 2.0 %, preferably at least 3.0 %, preferably at least 5.0 %, preferably at least 7.0 %, more preferably at least 9.0 %, most preferably at least 10.0 %, wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

[0112] According to a preferred embodiment of the method for producing the fat composition, as described above, the fat composition formed in Step 2. is further characterized by having a solid fat content (SFC) at 40°C (SFC40) of at least 2.0 % and at most 30.0 %, preferably at least 5.0% and at most 25.0 %, more preferably at least 7.0 % and at most 22.0 %, most preferably at least 9.0 and at most 20.0 % wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

[0113] Hardstocks with low SFC40 values can be used at higher concentrations in the final fat blend of the margarine, without resulting in a waxy mouthfeel. They are typically obtained when a higher concentration of liquid vegetable oil is contained in the lauric based fat used in the glycerolysis reaction in Step 1. Conversely, a low content of liquid oil in the lauric based fat, will result in higher SFC40 values.

[0114] According to a preferred embodiment of the method for producing the fat composition, as described above, the fat composition formed in Step 2. is further characterized by having a solid fat content (SFC) at 10°C (SFC10) of at least 60.0 %, preferably at least 70.0 %, more preferably at least 75.0 %, most preferably at least 80.0 %, wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

[0115] The solid fat content (SFC) at 10°C quantifies the amount of fat crystals that can be formed at refrigerated temperatures. Therefore, also taking into account the dosage of the hardstock, this parameter is an important indication for the final consistency and physicochemical stability of the margarines or spreads, which are usually preserved in the fridge. Sufficient crystals should be present to stabilize the liquid oil and the emulsified water droplets and to obtain a spreadable consistency.

[0116] According to a preferred embodiment of the method for producing the fat composition, as described above, the fat composition formed in Step 2. comprises a glyceride mixture wherein the glyceride mixture is characterized by a content of tristearin (synonyms tristearoylglycerol or glyceryl tristearate) between 0.5 and 12.0 wt.%, more preferably between 2.0 and 11.0 wt.% and most preferably between 4.0 and10.0 wt.% relative to the total weight of all triglycerides in the glyceride mixture. Suitable methods to determine said tristearin content are known in the art, for example the AOCS official method Ce 5c-93.

[0117] According to a preferred embodiment of the method for producing the fat composition, as described above, the fat composition formed in Step 2. comprises a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 90.0 wt. %, preferably at least 93.0 wt. %, most preferably at least 95.0 wt. %, and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture :

[0118] a) from 10.0 to 30.0 wt.% of saturated C12 fatty acid residues (C12:0), preferably from 10.0 to 28.0 wt.%, more preferably from 12.0 to 26.0 wt.%,

[0119] b) from 35.0 to 55.0 % wt.% of saturated C18 fatty acid residues (C18:0), preferably from 37.0 to 55.0 wt.%, more preferably from 40.0 to 52.0 wt.%,

[0120] c) from 2.0 to 20.0 wt.% of mono-unsaturated C18 fatty acid residues (C18:1 ), preferably from 2.0 to 15.0 wt.%,

[0121] d) less than 15.0 wt. % of saturated C16 fatty acid residues (C16:0), preferably less than 13.0 wt.%, preferably less than 11.0 wt.%, preferably less than 10.0 wt.%,

[0122] e) from 75.0 to 98.5 wt.% of saturated fatty acid residues (SAFA), preferably from 80.0 to 98.0 wt.%, preferably from 85.0 to 97.5 wt.%, preferably from 90.0 to 97.5 wt.%,

[0123] f) less than 1.0 wt.% of trans fatty acid residues (TFA),

[0124] g) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues(C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18- Total) is less than 0.50, preferably less than 0.47, preferably less than 0.46,

[0125] h) saturated C18 fatty acid residues at the sn-2 position (hereinafter, sn2-C18:0) and saturated C18 fatty acid residues (C18:0), wherein the weight ratio of the amount of sn2-C18:0 relative to the amount of C18:0 (hereinafter, sn2-C18:0 / C18:0) is between 0.40 and 0.95, and wherein the fat composition is further characterized by

[0126] i) a solid fat content (SFC) at 40 °C (SFC40) of at least 2.0 % and at most 25.0 %, preferably at least 5.0 % and at most 25.0 %, more preferably at least 7.0 % and at most 22.0 %, most preferably at least 9.0 and at most 20.0 % wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

[0127] Within the scope of this invention, it is understood that the amount of sn2-C18:0 is intended to refer to the concentration of saturated C18 fatty acid residues (C18:0) at the sn-2 position, relative to all fatty acid residues at the sn-2 position in the glyceride mixture.

[0128] Each hydroxyl group of the glycerol moiety (sn-1 , sn-2 and sn-3) of randomly distributed glycerides contains the same fatty acid composition which therefore also equals the total fatty acid composition of the glyceride mixture. These random distributions are typically obtained for chemically interesterified fats. In non-random distributions, the fatty acid composition on the mid-position (sn-2) on the glycerol backbone differs from the fatty acid compositions on the outside positions (sn-1 and sn-3). In these non-random cases the fatty acid composition on the sn-2 position is different from the total fatty acid composition of the glyceride mixture. It may, for example, occur that stearic acid (C18:0) is represented less at the sn-2 position, compared to the overall composition on all positions.According to a preferred embodiment of the method for producing the fat composition, as described above, the glyceride mixture comprised in the fat composition of the present invention comprises saturated C18 fatty acid residues at the sn-2 position (hereinafter, sn2-C18:0) and saturated C18 fatty acid residues (C18:0), wherein sn2-C18:0 / C18:0 is between 0.50 and 0.90, more preferably between 0.55 and 0.85 and most preferably between 0.60 and 0.80.

[0129] According to a preferred embodiment of the method for producing the fat composition, as described above, the glyceride mixture comprised in the fat composition of the present invention comprises saturated C18 fatty acid residues (C18:0) and mono-unsaturated C18 fatty acid residues (C18:1 ), wherein the weight ratio of the amount of saturated C18 fatty acid residues (C18:0) relative to the amount of mono-unsaturated C18 fatty acid residues (C18:1) is at least 2.0, preferably at least 3.0, preferably at least 4.0. preferably at least 5.0.

[0130] According to a preferred embodiment of the method for producing the fat composition, as described above, the glyceride mixture comprised in the fat composition comprises saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is between 0.15 and 0.50, more preferably between 0.20 and 0.47.

[0131] According to a preferred embodiment of the method for producing the fat composition, as described above, the method is characterized in that in Step 2. upon reaction of the reaction mixture, as obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, at least part of said first reaction mixture is esterified, resulting in an increase of the triglyceridecontent relative to the total glyceride content in the reaction mixture, of at least 15.0 wt. %, preferably at least 20.0 wt. %, more preferably at least 25.0 wt. %.

[0132] According to a specific embodiment of the method for producing the fat composition, as described above, the reaction mixture, obtained in Step 1., or a fraction thereof, is further mixed with at least one fat component prior to reacting in Step 2. with one fatty acid component or a mixture of more than one fatty acid component. The at least one fat component also fulfills the requirements of having a content, relative to the total weight of all fatty acid residues in the at least one fat component, of saturated C12 fatty acid residues (C12:0) of at least 20 wt.%, and saturated C16 fatty acid residues (C16:0) of at most 15 wt.% but can be different or can be the same to the lauric based fat, used in the glycerolysis reaction in Step 1., as detailed above. The further mixing of the reaction mixture, obtained in Step 1., or a fraction thereof, with at least one fat component can for instance be done for the purposes of a dilution. For example, in case that coconut oil is used as starting fat for Step 1., an amount of coconut oil could be added to the reaction mixture obtained in Step 1. and the thus obtained blend can then be subjected to the reaction of Step 2. This may be a method for further fine tuning the final fat composition, as detailed above. Preferably, the amount of the at least one fat component that can be mixed with the reaction mixture, obtained in Step 1., or a fraction thereof, is less than 30.0 wt.% relative to the total weight of the reaction mixture, obtained in Step 1., or the fraction thereof.

[0133] According to a preferred embodiment, the method for producing the fat composition, as described above, is essentially free from chemical modification steps.In general, consumers prefer products that have not been chemically modified. Examples of chemical modification steps are steps that involve processes such as hydrogenation or interesterification, esterification, glycerolysis, and the like, or a combination of the above, all of which are performed chemically.

[0134] With that being said, modifications are preferably performed solely by enzymes.

[0135] The fat composition formed in Step 2. of the method of the present invention, as described above, will generally also be refined before being used in food products. The refining can be done chemically or physically, i.e. one or more free fatty acids can be removed by chemical neutralization or by distillation. This refining usually also includes a bleaching step. In certain cases, it can also be chosen to treat the fat composition with a silicon-containing adsorbent, such as silica gel. During or after refining, antioxidants are often added. Common antioxidants often used in fat refining can be used, such as tocopherols, citric acid, ascorbic acid, ascorbyl esters or rosemary extract.

[0136] Advantageously, one or more free fatty acids obtained as a byproduct after refining of the fat composition formed in Step 2., in particular obtained as a by-product by subjecting the fat composition formed in Step 2. to a distillation process, can be re-used as at least part of the one fatty acid component or at least part of the mixture of more than one fatty acid component in Step 2. of the method of the present invention.

[0137] In general, this recuperated fatty acid fraction represents a limited amount of the total content of the one fatty acid component or the mixture of more than one fatty acid component, used in Step 2. of the method of the present invention.Advantageously, this recuperated fatty acid fraction is supplemented with fresh fatty acids rich in saturated C18 fatty acids.

[0138] In contrast to the method described in WO 2022 / 038290 A1 , the newly invented method allows to fully reuse the free fatty acid fraction that is obtained as a by-product. In case of this re-use, the point at which the step 1 reaction is stopped, can be slightly adapted if found useful.

[0139] The method of the present invention, as detailed above, can suitably be used to produce new fat compositions which differ from the examples described in the prior art in the sense that the incorporation of stearic acid occurs on all 3 positions of the glycerol backbone, but not in a random way. More particularly, stearic acid is relatively less represented on the sn-2 position. This allows to design hardstocks with differing crystallization properties.

[0140] Therefore, another aspect of the present invention is a fat composition comprising a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 85.0 wt. %, relative to the total weight of the glyceride mixture and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture:

[0141] a) from 10.0 to 30.0 wt.% of saturated C12 fatty acid residues (C12:0), b) from 35.0 to 55.0 wt.% of saturated C18 fatty acid residues (C18:0), c) less than 25.0 wt.% of mono-unsaturated C18 fatty acid residues (C18:1),

[0142] d) less than 15.0 wt. % of saturated C16 fatty acid residues (C16:0), e) from 75.0 to 98.5 wt.% of saturated fatty acid residues (SAFA), f) less than 1.0 wt.% of trans fatty acid residues (TFA),

[0143] g) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues(C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18- Total) is less than 0.50,

[0144] h) saturated C18 fatty acid residues at the sn-2 position (hereinafter, sn2-C18:0) and saturated C18 fatty acid residues (C18:0), wherein sn2- C18:0 / C18:0 is between 0.40 and 0.95, and

[0145] wherein the fat composition is further characterized by

[0146] i) a solid fat content (SFC) at 40 °C (SFC40) of at least 2.0 %, wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

[0147] According to a preferred embodiment, the fat composition comprises the glyceride mixture in an amount of at least 75.0 wt.%, preferably at least 80.0 wt.%, more preferably at least 85.0 wt.%, more preferably at least 90.0 wt.%, more preferably at least 95.0 wt.%, relative to the total weight of the fat composition.

[0148] According to another preferred embodiment, the fat composition of the present invention consists substantially of the glyceride mixture. In this context, to consist substantially of the glyceride mixture means that the fat composition comprises less than 2.0 wt.% of the other components, such as free fatty acids, phospholipids, unsaponifiable matter, glycerol, sterols and others.

[0149] According to a preferred embodiment, the glyceride mixture comprised in the fat composition of the present invention has a triglyceride content of at least 90.0 wt. %, preferably at least 93.0 wt. %, more preferably at least 95.0 wt. %, relative to the total weight of the glyceride mixture.

[0150] Other glycerides present in the glyceride mixture comprised in the fat composition according to the present invention are preferably mainly diglycerides.According to a specific embodiment, the glyceride mixture comprised in the fat composition of the present invention has a diglyceride content of between 3.0 and 12.0 wt.% or between 3.0 and 10.0 relative to the total weight of the glyceride mixture.

[0151] According to a preferred embodiment, the glyceride mixture comprised in the fat composition comprises saturated C18 fatty acid residues at the sn-2 position (hereinafter, sn2-C18:0) and saturated C18 fatty acid residues (C18:0), wherein the weight ratio of the amount of sn2-C18:0 relative to the amount of C18:0 between 0.50 and 0.90, more preferably between 0.55 and 0.85 and most preferably between 0.60 and 0.80.

[0152] According to a preferred embodiment, the glyceride mixture comprised in the fat composition of the present invention comprises a total content of saturated C12 fatty acid residues (C12:0) from 10.0 to 28.0 wt.%, preferably from 12.0 to 26.0 wt.% relative to the total weight of all fatty acid residues in the glyceride mixture.

[0153] According to a preferred embodiment, the glyceride mixture comprised in the fat composition of the present invention comprises a total content of saturated C18 fatty acid residues (C18:0) from 37.0 to 55.0 wt.%, most preferably from 40.0 to 52.0 wt.%, relative to the total weight of all fatty acid residues in the glyceride mixture.

[0154] According to a preferred embodiment, the glyceride mixture comprised in the fat composition of the present invention comprises a total content of mono-unsaturated C18 fatty acid residues (C18:1) of less than 20.0 wt.%, more preferably less than 15.0 wt.%, relative to the total weight of all fatty acid residues in the glyceride mixture. It is further understood that the total content of mono-unsaturated C18 fatty acid residues (C18:1) in the glyceride mixture is preferably from 2.0 to 25.0 wt.%, more preferably from2.0 to 20.0 wt.%, most preferably from 2.0 to 15.0 wt. % relative to the total weight of all fatty acid residues in the glyceride mixture.

[0155] According to a preferred embodiment, the glyceride mixture comprised in the fat composition of the present invention comprises saturated C18 fatty acid residues (C18:0) and mono-unsaturated C18 fatty acid residues (C18:1 ), wherein the weight ratio of the amount of saturated C18 fatty acid residues (C18:0) relative to the amount of mono-unsaturated C18 fatty acid residues (C18:1) is at least 2.0, preferably at least 3.0, preferably at least 4.0. preferably at least 5.0.

[0156] According to a preferred embodiment, the glyceride mixture comprised in the fat composition of the present invention comprises a content of saturated C16 fatty acid residues (C16:0) of at less than 13.0 wt.%, preferably less than 11.0 wt.%, preferably less than 10.0 wt.%, preferably less than 7.0 wt. % relative to the total weight of all fatty acid residues in the glyceride mixture.

[0157] According to a preferred embodiment, the glyceride mixture comprised in the fat composition of the present invention comprises a content of saturated fatty acid residue (SAFA) of at least 80.0 wt.%, preferably at least 85.0 wt.%, preferably at least 90.0 wt.%, relative to the total weight of all fatty acid residues in the glyceride mixture. It is further understood that the content of saturated fatty acid residue (SAFA) is at most 98.0 wt.%, preferably at most 97.5 wt.%, relative to the total weight of all fatty acid residues in the glyceride mixture.

[0158] According to a preferred embodiment, the glyceride mixture comprised in the fat composition of the present invention comprises saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to theamount of C18-Total (hereinafter, C12:0 / C18-Total) is less than 0.47, preferably less than 0.46.

[0159] According to a preferred embodiment, the glyceride mixture comprised in the fat composition of the present invention comprises saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is between 0.15 and 0.50, more preferably between 0.20 and 0.47.

[0160] According to a preferred embodiment, the fat composition according to the present invention is characterized by a solid fat content (SFC) at 40°C (SFC40) preferably at least 3.0 %, preferably at least 5.0 %, preferably at least 7.0 %, more preferably at least 9.0 %, most preferably at least 10.0 %, wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

[0161] According to a preferred embodiment, the fat composition according to the present invention is characterized by a solid fat content (SFC) at 40°C (SFC40) of at least 2.0 % and at most 25.0 %, preferably at least 5.0 % and at most 25.0 %, more preferably at least 7.0 % and at most 22.0 %, most preferably at least 9.0 % and at most 20.0 % wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

[0162] According to a preferred embodiment, the fat composition according to the present invention comprises a glyceride mixture wherein the glyceride mixture is characterized by a content of tristearin (synonyms tristearoylglycerol or glyceryl tristearate) between 0.5 and 12.0 wt.%, more preferably between 2.0 and 11.0 wt.% and most preferably between 4.0 and 10.0 wt.% relative to the total weight of all triglycerides in the glyceridemixture. Suitable methods to determine said tristearin content are known in the art, for example the AOCS official method Ce 5c-93.

[0163] According to a preferred embodiment, the glyceride mixture comprised in the fat composition of the present invention is characterized by the fact that it is free or essentially free of hydrogenated triglycerides.

[0164] According to a preferred embodiment, the fat composition of the present invention is characterized by the fact that it is free or essentially free of palm oil and palm kernel oil and of fractions of these oils.

[0165] According to a preferred embodiment, the fat composition according to the present invention is neither an interesterified fat composition nor a fraction of an interesterified fat composition.

[0166] According to a specific embodiment, the fat composition according to the present invention is also not a randomized fat composition.

[0167] It is further understood that the presence of at least one interesterified fat in the fat composition according to the present invention is not excluded.

[0168] Within the scope of this invention, it is understood that the term “interesterified fat composition” refers to a fat composition resulting from an interesterification process. This is a process in which fatty acids are exchanged between triglycerides present in an initial triglyceride mixture, thus forming new triglycerides. The interesterification is further characterized by the fact that the fatty acid composition of the triglyceride mixture before and after reaction remains substantially unchanged. The process can be carried out both chemically and enzymatically.

[0169] The fat compositions obtained by using the method according to the present invention, as described above, can suitably be used as hardstock compositions due to their strong structuring properties. Therefore,said fat compositions can be mixed in low concentrations with liquid oils and still provide a solid consistency.

[0170] The present invention also provides the use of the fat composition according to the present invention, or the use of the fat composition obtained by using the method according to the present invention, as described above, for preparing a fat mixture comprising at least 10 wt.% of said fat composition, relative to the total weight of the fat mixture, and at least 50% of at least one liquid oil. In most cases the other part of the fat mixture consists mainly of liquid oil.

[0171] The present invention also provides the use of the fat composition according to the present invention, or the use of the fat composition obtained by using the method according to the present invention, as described above, for preparing an edible product. This edible product comprises said fat compositions, as described above, for at least 5.0 wt.%, preferably at least 7.5 wt.%, preferably at least 10.0 wt.%, relative to the total weight of fat in the edible product. It is further understood that the edible product comprises said fat compositions preferably in an amount of at most 25.0 wt.%, preferably at most 20.0 wt.%, relative to the total weight of fat in the edible product, as determined with methods known in the art.

[0172] In most cases, the other part of edible fat present in the edible product consists mainly of liquid oil. Preferably this edible product is also characterised by containing no hydrogenated triglycerides and no fats derived from palm oil and palm kernel oil.

[0173] This edible product preferably belongs to the group consisting of emulsified edible products, spreads, margarines, shortenings, baking fat, confectionery products, ice cream, cheese analogues, cream alternatives, sauce mixes, milk products, milk fat substitutes, binding agents and / or alternative products to said edible products, more preferably, the edibleproduct belongs to the group consisting of spreads, margarines, or other emulsified products.

[0174] Some of the edible products mentioned above have a strict legal definition, such as margarine, plant-based cheeses, cheese alternatives, plant-based creams or cream alternatives.

[0175] Within the scope of this invention it is understood that alternative products to the mentioned edible products mean similar products, also outside the strict legal definition, for example based on milk fat substitutes.

[0176] Preferably, the use of the fat composition according to the present invention, or the use of the fat composition obtained by using the method according to the present invention, as described above, will be for preparing an emulsified edible product.

[0177] An “emulsified product” is a product in emulsified form.

[0178] The emulsified product, as described above, can be an oil-in-water (O / W) or a water-in-oil (W / O) emulsified product.

[0179] Another aspect of the present invention are the edible products, as detailed above.

[0180] Furthermore, it is also understood that all definitions and preferences as described above also apply to the edible product comprising the fat composition, as described above, and all further embodiments, as described below.

[0181] The present invention will be further illustrated by the examples below.4. Examples

[0182] All mixing ratios, contents and concentrations in this text are expressed in units of weight and weight percentages, unless otherwise stated.

[0183] methods

[0184] The following methods of analysis below were used for the characterization of intermediate and end products of the examples.

[0185] Determination of FFA:

[0186] The Free fatty Acid (FFA) content is measured according to the AOCS Official Method Ca 5a-40 calculated as oleic acid (Molar mass 282). Determination of SFC of fat

[0187]

[0188] The solid fat content (SFC) is measured according to the AOCS Official Method Cd 16b-93. (Solid Fat Content (SFC) by Low-Resolution Nuclear Magnetic Resonance, Direct Method).

[0189] Determination of fatty acid composition of glyceride mixtures:

[0190] The composition of the fatty acid residues as comprised in the glyceride mixtures is determined according to the AOCS Official Method Ce 1 f-96, revised 2017 with the alternate method (4) of AOCS Official Method Ce 2-66 to prepare the methyl esters.

[0191] Determination of the fattv acid composition of the sn-2 position of glvceride mixtures:

[0192] The method is based on the Joint JOCS / AOCS Official Method Ch 3a-19 (2022). This method provides a procedure for the determination of the composition of the fatty acids in the 2-position of the glyceride mixtures using Candida Antartica lipase. The enzymatic transesterification is performed for 3h at 50°C to assure that the samples remain liquid.Determination of the Carbon Number of triglycerides:

[0193] The Carbon Number is determined according to the AOCS Official Method Ce 5-86. This method allows for the exact quantification of triglyceride groups with the same carbon number

[0194] Determination of Mono-, Di- and Triglycerides content in fat compositions or reaction mixtures:

[0195] The mono-, di- and triglycerides are determined according to AOCS Official Method Cd 11 b-91 after quantitative separation according to AOCS Official Method Cd 11 c-93.

[0196] To the sample an appropriate Internal Standard is added, being monopentadecanoin to quantify the monoglycerides, dieicosanoin to quantify the diglycerides and tripentadecanoin to quantify the triglycerides.

[0197] Samples are first separated for mono-, di- and triglycerides based on the AOCS method Cd 11 c-93 using a Sep-Pak Classic Long Silica cartridge (WAT051900) with adjusted volumes of solvent and amount of sample to the amount of silicagel.

[0198] The collected fractions are then analyzed by capillary gas chromatography according to the AOCS method Cd 11 b-91 to quantify the absolute content of mono-, di- and triglycerides in the sample, expressed as weight percent. The sum of the absolute mono-, di- and triglyceride contents in a sample is the total glyceride content.

[0199] Calculation of the relative amounts of mono-, di- and triglycerides in the glyceride mixtures:

[0200] The relative amount of monoglycerides in the glyceride mixtures is calculated by the absolute monoglyceride content of the sample,divided by the total glyceride content of the sample (expressed as weight percent).

[0201] The relative amount of diglycerides in the glyceride mixtures is calculated by the absolute diglyceride content of the sample, divided by the total glyceride content of the sample (expressed as weight percent).

[0202] The relative amount of triglycerides in the glyceride mixtures is calculated by the absolute triglyceride content of the sample, divided by the total glyceride content of the sample (expressed as weight percent).

[0203] Monitoring of Mono-, Di- and Triglycerides composition in glyceride mixtures:

[0204] AOCS method Cd 11 b-91 was used to monitor reaction step 1 and step 2 of the experiments.

[0205] Example 1 : Fat Composition 1

[0206] 300 grams of refined coconut oil (the starting mixture) was heated to 60°C with circulating hot water in a double jacket glass vessel, to which 60 grams of glycerol were added, also at 60°C. The mixture was stirred with an overhead stirrer with blade agitator and kept at that temperature. The speed of the stirrer was 400 revolutions per minute (rpm). Then 0,8 wt. % (2.4 g) Lipozyme 435, from manufacturer Novozymes, on a fat basis was added and the mixture started to react. The reaction was monitored for the Mono-, Di- and Triglycerides composition (see Table 2, below). The reaction proceeded at 60°C and was stopped after analyzing the sample taken after 14 hours of reaction time by first separating the excess glycerol as well as the enzyme from the fat mixture by centrifugation (10 min. at 5000 rpm in a Beckman Coulter Avanti J-26 XP centrifuge with JLA 16.250 rotor). The enzyme was recovered for reuse. The mixture was then filtered at 70°C over a Buchner filter equipped with a Whatman 1 filter paper. The resultingreaction mixture fraction was then reheated to 80 °C in a round bottom flask and stearic acid was added at the same temperature. 40 grams of stearic acid was added per 100 grams of resulting reaction mixture fraction. 5 wt. % (5 g) Lipozyme 435 on resulting reaction mixture fraction was added. The whole was placed in a Rotavapor (type R-210) that was vacuumed to 50 HPa absolute at a rotation speed setting at 6 and with the water bath at 80 °C to react. The reaction was monitored by analysis of the FFA content, the fatty acid composition and Mono-, Di- and Triglycerides composition (see Table 3 and 4, below). After 2 hours of reaction time, another 25 grams of stearic acid per 100 grams of resulting reaction mixture fraction was added. The reaction was continued for another 7 h and checked for FFA content, fatty acid composition and Carbon Number. Another 15 grams of stearic acid per 100 grams of starting fat was added and the reaction was continued for another 15 h, analyzed and stopped shortly after analysis. The mixture was then filtered hot over a paper filter to remove the enzyme that was recovered for reuse. The mixture then underwent a vacuum distillation with steam until FFA < 0.1 %.

[0207] The characteristics of the obtained end product, here called Fat Composition 1 , are shown in Table 1.Table 1 : Characteristics of Fat Composition 1

[0208]

[0209]

[0210] Fat composition 1 , which is a fat composition according to the present invention, can be used as structuring fat or as hardstock, for example for the preparation of emulsified food products, such as margarines and spreads, whereby the fat composition can be combined with liquid oil and an aqueous phase.Table 2: Results monitoring reaction Step 1. of Example 1

[0211] <

[0212]

[0213] Table 3: Results monitoring reaction Step 2. of Example 1

[0214] < < < < < <

[0215]

[0216] Table 4: Result for FAC (wt. %) monitoring reaction Step 2. of Example 1

[0217]

[0218]

[0219] *After 2 hours and 9 hours of reaction time, upon adding stearic acid, the FAC remains the same.Examples 2 -6 and Comparative Examples 1 and 2

[0220] A general method for producing fat compositions according to the method of the present invention is described below. Specific reaction conditions for Examples 2 - 6 and Comparative Examples 1 and 2, such as temperature, reaction time, enzyme concentration and reagent ratios are shown in Table 5.

[0221] In Step 1., refined coconut oil (the starting mixture) was heated in a double jacket glass vessel, to which glycerol was added in a specific ratio (see Table 5). The mixture was stirred with an overhead stirrer with blade agitator and kept at a specific temperature (see Table 5). The speed of the stirrer was 400 revolutions per minute (rpm). An amount of Lipozyme 435 (see Table 5), from manufacturer Novozymes, on a fat basis was added and the mixture was allowed to react. The reaction was stopped after a specific amount of time (see Table 5) by first separating the excess glycerol as well as the enzyme from the fat mixture by centrifugation (10 min. at 5000 rpm in a Beckman Coulter Avanti J-26 XP centrifuge with JLA 16.250 rotor). The mixture was then filtered at 70°C over a Buchner filter equipped with a Whatman 1 filter paper. The resulting reaction mixture fraction was then subjected to Step 2., wherein the reaction mixture fraction was reheated to a specific temperature (see Table 5) in a round bottom flask and stearic acid was added in a specific ratio (see Table 5). An amount of Lipozyme 435 (see Table 5) was added and the reaction mixture was placed in a Rotavapor (type R-210) that was vacuumed to 50 HPa absolute at a rotation speed setting at 6 and with the water bath at a specific temperature (see Table 5) to react. Upon completion of the reaction, the mixture was filtered hot over a paper filter to remove the enzyme. The mixture then underwent a vacuum distillation with steam until FFA was < 0.1 %.

[0222] Compositions of the intermediate reaction mixtures and characteristics of the final fat compositions obtained for Examples 2 - 6 and Comparative Examples 1 and 2, are shown in Table 6.Table 5: Reaction conditions for Step 1. and Step 2. of the method according to the invention of Examples 2 -6 and Comparative Examples 1 and 2.

[0223]

[0224]

[0225] Table 6: Compositions of the intermediate reaction mixtures and characteristics of the final fat compositions obtained for Examples 2-6 and Comparative Examples 1 and 2. All data are expressed in percentages by weight (wt.%) unless otherwise indicated in the table.

[0226]

[0227]

[0228]

[0229]

[0230]

[0231] ND: not determined

[0232]

[0233] Table 6 summarizes the composition of the intermediate reaction mixture after Step 1., and key characteristics of the resulting fat composition after Step 2., in Examples 2 - 6 and Comparative Examples 1 and 2.

[0234] For Examples 2 - 6, the glycerolysis reaction was monitored until a desirable TAG content (i.e. between 35 and 75 wt.%) was obtained. Subsequently, the esterification reaction was performed. For each example a different combination of process variables (temperature, time, enzyme concentration and stearic acid addition) was chosen. In all cases, a desirable final product was obtained, resulting in a high triglyceride content (above 85 wt.%), sufficient incorporation of stearic acid (above 25 wt.%) and a moderate degree of randomization (sn2-C18:0 / C18:0 between 0.40 and 0.95).

[0235] The glycerolysis reaction of Comparative Example 1 was interrupted at an insufficient degree of conversion, resulting in a high content of residual triglycerides after Step 1. (81 wt.%). The esterification conditions of Example 2 were repeated for Comparative Example 1. As demonstrated in Table 6, insufficient exchange of coconut fatty acids by stearic acid took place for Comparative Example 1 , resulting in a ratio of C12:0 / C18-Total well above 0.50 (0.93). Insufficient incorporation of stearic acid in the lauric base material results in a lack of structuring properties, which would require to use a high concentration of the hardstock in desired food applications, in particular margarines.

[0236] Conversely, the glycerolysis reaction of Comparative Example 2 proceeded too far (29 wt.% of TAGs after Step 1.). The esterification conditions of Example 2 were repeated for Comparative Example 2, with the exception of the fatty acid addition, which was increased in order to obtain sufficiently high triglyceride content (above 85 wt.%) in the final reaction mixture. The incorporation of stearic acid in Comparative Example 2 was too high (56.3 wt.%). In addition, a high randomization took place, illustrated by a sn2-C18:0 / C18:0 ratio close to 1.00(0.98). Both factors are translated into a high content of high melting triglycerides, which is further illustrated by a high SFC40 (32.7%). This results in a waxy mouthfeel when the fat composition is applied as a hardstock in the desired food compositions, in particular spreads or margarines.

Claims

CLAIMS1. A method for producing a fat composition, comprising the steps of:Step 1 reacting a lauric based fat with glycerol [hereafter referred to as glycerolysis reaction] characterized in that the glycerolysis reaction is carried out in the presence of one or more enzymes, and wherein the lauric based fat is characterized by a content, relative to the total weight of all fatty acid residues in the lauric based fat, of1 ) saturated C12 fatty acid residues (C12:0) of at least 20 wt.%, 2) saturated C16 fatty acid residues (C16:0) of at most 15 wt.% thereby forming a reaction mixture characterized in that this reaction mixture comprises a glyceride mixture which is characterized by a triglyceride content of at least 35.0 wt.% and at most 75.0 wt.% relative to the weight of the total glyceride mixture, andStep 2.: reacting the reaction mixture obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or the mixture of more than one fatty acid component is characterized by having a content of saturated C18 fatty acids (C18:0) of at least 50.0 wt.%, relative to the total weight of all fatty acids of the fatty acid component or the mixture of more than one fatty acid component [hereafter referred to as esterification reaction], thereby forming a fat composition, andwherein the fat composition is characterized by comprising a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 85.0 wt. %, and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture:a) at least 25.0 wt.%, and at most 55.0 wt.% of saturated C18 fatty acid residues (C18:0),b) less than 1.0 wt.% of trans fatty acid residues (TFA)c) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is less than 0.50.

2. The method according to claim 1, characterized in that the glycerolysis reaction is carried out in the presence of one or more lipase enzymes wherein the lipase enzymes are non-specific or 1-3 specific.

3. The method according to claim 1 or claim 2, characterized in that the glycerolysis reaction in Step 1. is carried out at a temperature between 30°C and 70°C, preferably between 45°C and 68°C, more preferably between 50°C and 65°C, more preferably between 55°C and 65°C.

4. The method according to any of the claims 1 to 3, characterized in that the reaction mixture of Step 1. comprises a glyceride mixture which is characterized by a triglyceride content of at least 40.0 wt.% and at most 70.0 wt.%, relative to the total weight of the glyceride mixture.

5. The method according to any of the claims 1 to 4, characterized in that the lauric based fat used in the glycerolysis reaction in Step 1. comprises a content of saturated C12 fatty acid residues (C12:0) of at least 25.0 wt.% and at most 60.0 wt.%, preferably at least 30.0 wt.% and at most 55.0 wt.%, more preferably at least 40.0 wt.% and at most 50.0 wt.%, relative to the total weight of all fatty acid residues in the lauric based fat.

6. The method according to any of the claims 1 to 5, characterized in that the lauric based fat used in the glycerolysis reaction in Step 1., is freeof palm oil and palm kernel oil and fractions of these oils or the palm oil and the palm kernel oil and fractions of these oils, are present in an amount of less than 2.0 wt.%, relative to the total weight of the lauric based fat.

7. The method according to any of the claims 1 to 6, characterized in that the lauric based fat used in the glycerolysis reaction in Step 1., does not comprise any triglycerides that have been subjected to hydrogenation.

8. The method according to any of the claims 1 to 7, characterized in that Step 2. comprises reacting the reaction mixture, or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein this fatty acid component or the mixture of more than one fatty acid component is characterized by a content of saturated C18 fatty acids (C18:0) of at least 50.0 wt.% and at most 99.0 wt.%, preferably at least 50.0 wt.% and at most 97.0 wt.%, preferably at least 70.0 wt.% and at most 97.0 wt.%, preferably at least 75.0 wt.% and at most 95.0 wt.%, relative to the total weight of all fatty acids of the fatty acid component or the mixture of more than one fatty acid component.

9. The method according to any of the claims 1 to 8, characterized in that Step 2. is carried out in the presence of one or more enzymes, more preferably in the presence of one or more lipase enzymes.

10. The method according to any of the claims 1 to 9, characterized in that the esterification reaction of Step 2. is stopped at a point as to provide the formation of the fat composition as defined according to claim 1.

11. The method according to any of the claims 1 to 10, characterized in that the triglyceride content in the glyceride mixture of the fat composition formed in Step 2. is at least 90.0 wt. %, preferably at least 93.0 wt. %, more preferably at least 95.0 wt. %, relative to the total weight of the glyceride mixture.

12. The method according to any of the claims 1 to 11 , characterized in that the glyceride mixture of the fat composition formed in Step 2. comprises, relative to the total weight of all fatty acid residues in the glyceride mixture:a) at least 30.0 wt.% and at most 55.0 wt. % of saturated C18 fatty acid residues (C18:0), preferably at least 35.0 wt.% and at most 55.0 wt.%, more preferably at least 40.0 wt.% and at most 52.0 wt.%,b) less than 1.0 wt.% of trans fatty acid residues (TFA),c) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is less than 0.47, preferably less than 0.46.

13. The method according to any of the claims 1 to 12, characterized in that the fat composition formed in Step 2. is characterized by having a solid fat content (SFC) at 40°C (SFC40) of at least 2.0 % and at most 25.0 %, preferably at least 5.0 % and at most 25.0 %, more preferably at least 7.0 % and at most 22.0 %, most preferably at least 9.0 and at most 20.0 % wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

14. The method according to any of the claims 1 to 13, characterized in that the triglyceride content in the glyceride mixture of the fat composition formed in Step 2. is at least 90.0 wt. %, more preferably at least 93.0 wt. %, most preferably at least 95.0 wt. %, relative to the total weight of the glyceride mixture, and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture:a) from 10.0 to 30.0 wt.% of saturated C12 fatty acid residues (C12:0), preferably from 10.0 to 28.0 wt.%, more preferably from 12.0 to 26.0 wt.%,b) from 35.0 to 55.0 wt.% of saturated C18 fatty acid residues (C18:0), preferably from 37.0 to 55.0 wt.%, more preferably from 40.0 to 52.0 wt.%,c) from 2.0 to 20.0 wt.% of mono-unsaturated C18 fatty acid residues (C18:1 ), preferably from 2.0 to 15.0 wt.%,d) less than 15.0 wt. % of saturated C16 fatty acid residues (C16:0), preferably less than 13.0 wt.%, preferably less than 11.0 wt.%, preferably less than 10.0 wt.%,e) from 75.0 to 98.5 wt.% of saturated fatty acid residues (SAFA), preferably from 80.0 to 98.0 wt.%, preferably from 85.0 to 97.5 wt.%, preferably from 90.0 to 97.5 wt.%,f) less than 1.0 wt.% of trans fatty acid residues (TFA),g) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18- Total) is less than 0.50, preferably less than 0.47, preferably less than 0.46.h) saturated C18 fatty acid residues at the sn-2 position (hereinafter, sn2-C18:0) and saturated C18 fatty acid residues (C18:0), wherein the weight ratio of the amount of sn2-C18:0 relative to the amount of C18:0 (hereinafter, sn2-C18:0 / C18:0) is between 0.40 and 0.95, and wherein the fat composition is further characterized byi) a solid fat content (SFC) at 40 °C (SFC40) of at least 2.0 % and at most 25.0 %, preferably at least 5.0 % and at most 25.0 %, more preferablyat least 7.0 % and at most 22.0 %, most preferably at least 9.0 and at most 20.0 % wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

15. The method according to any of the claims 1 to 14, characterized in that the glyceride mixture of the fat composition formed in Step 2. comprises saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18-Total) is between 0.15 and 0.50, more preferably between 0.20 and 0.47.

16. A fat composition, characterized in that the fat composition comprises a glyceride mixture wherein the glyceride mixture comprises a content of triglycerides of at least 85.0 wt. %, relative to the total weight of the glyceride mixture and wherein the glyceride mixture comprises, relative to the total weight of all fatty acid residues in the glyceride mixture:a) from 10.0 to 30.0 wt.% of saturated C12 fatty acid residues (C12:0), b) from 35.0 to 55.0 wt.% of saturated C18 fatty acid residues (C18:0), c) less than 25.0 wt.% of mono-unsaturated C18 fatty acid residues (C18:1),d) less than 15.0 wt. % of saturated C16 fatty acid residues (C16:0), e) from 75.0 to 98.5 wt.% of saturated fatty acid residues (SAFA), f) less than 1.0 wt.% of trans fatty acid residues (TFA),g) saturated C12 fatty acid residues (C12:0), and saturated and unsaturated C18 fatty acid residues (hereinafter, C18-Total), wherein the weight ratio of the amount of saturated C12 fatty acid residues (C12:0) relative to the amount of C18-Total (hereinafter, C12:0 / C18- Total) is less than 0.50,h) saturated C18 fatty acid residues at the sn-2 position (hereinafter, sn2-C18:0) and saturated C18 fatty acid residues (C18:0), wherein the weight ratio of the amount of sn2-C18:0 relative to the amount of C18:0 (hereinafter, sn2-C18:0 / C18:0) is between 0.40 and 0.95, and wherein the fat composition is further characterized byi) a solid fat content (SFC) at 40 °C (SFC40) of at least 2.0 %, wherein the SFC value is measured according to the AOCS Official Method Cd 16b-93.

17. The fat composition according to claim 16, characterized in that sn2-C18:0 / C18:0 is between 0.50 and 0.90, more preferably between 0.55 and 0.85 and most preferably between 0.60 and 0.80.

18. The fat composition according to claim 16 or claim 17, characterized in that the content of saturated C12 fatty acid residues (C12:0) in the glyceride mixture is from 10.0 to 28.0 wt.%, preferably from 12.0 to 26.0 wt.% relative to the total weight of all fatty acid residues in the glyceride mixture.

19. The fat composition according to any of the claims 16 to 18, characterized in that the content of saturated C18 fatty acid residues (C18:0) in the glyceride mixture is from 37.0 to 55.0 wt.%, most preferably from 40.0 to 52.0 wt.%, relative to the total weight of all fatty acid residues in the glyceride mixture.

20. A use of the fat composition according to any of the claims 16 to 19 or obtained according to the method according to any of the claims 1 to 15, for producing an edible product.

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