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.

Disclosed is a fat composition comprising different triglycerides where at least 1% by weight is MMM triglycerides compared to the total weight of triglycerides. The invention also relates to use of a non-trans fat composition as a cocoa butter replacer and further to uses of the fat composition in different applications. The fat composition is 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 where at least 1% by weight is MMM triglycerides compared to the total weight of triglycerides. The invention also relates to use of a non-trans fat composition as a cocoa butter replacer and further to uses of the fat composition in different applications. The fat composition is preferably of non-animal origin, for example of vegetable origin, chemically synthesized and/or synthesized by cultivation.

The present invention relates to a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. The invention further relates to a confectionary or chocolate or chocolate-like filling or spread product comprising the fat composition.

The present invention relates to a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and also relates to the use of the fat composition. The invention further relates to a confectionary or chocolate or chocolate-like filling or spread product comprising the fat composition.

The present invention is directed to providing a completely novel processed fat food having a chocolate-like flavor, and a manufacturing method of the processed fat food. The processed fat food of the present invention contains roasted burdock and a cocoa butter alternative. The processed fat food of the present invention preferably contains 7.0-75.0 mass % of the roasted burdock and 25.0-93.0 mass % of the cocoa butter alternative. The manufacturing method of the processed fat food of the present invention includes a roasting step of subjecting a roasting treatment to burdock, and a mixing step of mixing roasted burdock obtained in the roasting step with the cocoa butter alternative.

The present invention is directed to providing a completely novel processed fat food having a chocolate-like flavor, and a manufacturing method of the processed fat food. The processed fat food of the present invention contains roasted burdock and a cocoa butter alternative. The processed fat food of the present invention preferably contains 7.0-75.0 mass % of the roasted burdock and 25.0-93.0 mass % of the cocoa butter alternative. The manufacturing method of the processed fat food of the present invention includes a roasting step of subjecting a roasting treatment to burdock, and a mixing step of mixing roasted burdock obtained in the roasting step with the cocoa butter alternative.

The present invention relates to a cocoa butter equivalent made of palm oils and fractions thereof, and a process of obtaining said cocoa butter equivalent involving chemical interesterification of the oils. Moreover, the present invention relates to the use of said cocoa butter equivalent as an extender of cocoa butter and equivalents thereof in the production of chocolate products.

The present invention relates to a cocoa butter equivalent made of palm oils and fractions thereof, and a process of obtaining said cocoa butter equivalent involving chemical interesterification of the oils. Moreover, the present invention relates to the use of said cocoa butter equivalent as an extender of cocoa butter and equivalents thereof in the production of chocolate products.

An object of the present invention is to provide an oil and/or fat composition which sufficiently reduces an oily feeling of an oil and/or fat processed food such as chocolate and is suitable for the oil and/or fat processed food. By using an oil and/or fat composition containing a protein material which has properties in which after an aqueous solution having a crude protein content of 20 mass % is heated at 80 C. for 30 minutes, the aqueous solution has a viscosity of 10000 mPa.Math.s or less measured at 25 C., and a 0.22 M TCA solubilization rate of is from 30% to 95%, an oily feeling of an oil and/or fat processed food such as chocolate can be sufficiently reduced.