A fat composition comprises: from 48% to 58% by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.5:1 to 2.5:1; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and at least 40 solid fat content at 30 C.; at most 5 solid fat content at 40 C.; solid fat content measured on unstabilized fat according to ISO 8292-1.

Disclosed is a fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids where at least part of said C14-fatty acids are found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt, MPO, or MOP triglycerides. Disclosed is further the use of such fat composition as a high cocoa butter compatible Cocoa butter replacer. The fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating or in chocolate or chocolate-like moulded products such as tablets and bars. A fat composition as disclosed shows the possibility to produce chocolate-like compounds with higher amount of cocoa butter in the fat phase without compromising the quality. The fats of the composition are preferably of non-animal origin, for example of vegetable origin, chemically synthesized and/or synthesized by cultivation.

Disclosed is a fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids where at least part of said C14-fatty acids are found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt, MPO, or MOP triglycerides. Disclosed is further the use of such fat composition as a high cocoa butter compatible Cocoa butter replacer. The fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating or in chocolate or chocolate-like moulded products such as tablets and bars. A fat composition as disclosed shows the possibility to produce chocolate-like compounds with higher amount of cocoa butter in the fat phase without compromising the quality. The fats of the composition are preferably of non-animal origin, for example of vegetable origin, chemically synthesized and/or synthesized by cultivation.

An object is to provide chocolate having a hardness at initial bite, a stickiness resistance, a good flavor, and a bloom resistance, while having a reduced trans fatty acid content. Specific means is to include an oil and/or fat composition for chocolate containing 80 mass % or more of saturated fatty acid content having from 6 to 18 carbons, 30 to 45 mass % of lauric acid content, 0.5 to 5.5 mass % of behenic acid content, 15 mass % or less of unsaturated fatty acid content, 5 mass % or less of trans fatty acid content, in which a palmitic acid/stearic acid ratio is from 0.2 to 2, and an SFC at 10 C. is 90% or more.

An object is to provide chocolate having a hardness at initial bite, a stickiness resistance, a good flavor, and a bloom resistance, while having a reduced trans fatty acid content. Specific means is to include an oil and/or fat composition for chocolate containing 80 mass % or more of saturated fatty acid content having from 6 to 18 carbons, 30 to 45 mass % of lauric acid content, 0.5 to 5.5 mass % of behenic acid content, 15 mass % or less of unsaturated fatty acid content, 5 mass % or less of trans fatty acid content, in which a palmitic acid/stearic acid ratio is from 0.2 to 2, and an SFC at 10 C. is 90% or more.

The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

An object is to provide a low-trans oil and/or fat for improving chocolate, which can improve functions such as a solidification rate and heat resistance of chocolate, and thus chocolate having good meltability in the mouth can be obtained. Disclosed is an oil and/or fat for improving chocolate, having a fatty acid composition suitably adjusted, in which an unsaturated fatty acid content is set to be from 0.5 mass % to 15 mass % in a constituent fatty acid composition, and an SFC at 35 C. is 30% or more and an SFC at 45 C. is 20% or less.

An object is to provide a low-trans oil and/or fat for improving chocolate, which can improve functions such as a solidification rate and heat resistance of chocolate, and thus chocolate having good meltability in the mouth can be obtained. Disclosed is an oil and/or fat for improving chocolate, having a fatty acid composition suitably adjusted, in which an unsaturated fatty acid content is set to be from 0.5 mass % to 15 mass % in a constituent fatty acid composition, and an SFC at 35 C. is 30% or more and an SFC at 45 C. is 20% or less.

Consumable products and food ingredients made with cacao waste materials (e.g., cocoa shells and cocoa pods) are provided herein, as are methods and materials for processing the cacao waste materials.