Fat Composition

Abstract

A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

Claims

1. A fat composition comprising: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of CN52 triglycerides; based on total triglycerides present in the composition; and wherein the fat composition has: from 55 to 85 solid fat content at 10° C.; and from 35 to 70 solid fat content at 20° C.; and from 5 to 25 solid fat content at 30° C.; and from 0 to 10 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

2. The fat composition according to claim 1, comprising from 10% to 25% by weight of diglycerides.

3. The fat composition according to claim 1, wherein the diglycerides comprise: from 30% to 45% by weight of PP diglycerides; and from 5% to 20% by weight of PSt diglycerides; and from 1% to 15% by weight of OO diglycerides; based on total diglycerides present in the composition, wherein P is palmitic acid, O is oleic acid and St is stearic acid.

4. The fat composition according to claim 1, wherein the triglycerides comprise: from 1% to 12% by weight of CN48 triglycerides; and from 45% to 70% by weight of CN50 triglycerides; and from 15% to 35% by weight of CN52 triglycerides; based on total triglycerides present in the composition.

5. The fat composition according to claim 1, which has: from 60 to 80 solid fat content at 10° C.; and/or from 40 to 65 solid fat content at 20° C.; and/or from 25 to 50 solid fat content at 25° C.; and/or from 8 to 23 solid fat content at 30° C.; and/or from 3 to 15 solid fat content at 35° C.; and/or from 1 to 8 solid fat content at 40° C.; measured on 20° C. stabilized fat according to ISO 8292-1.

6. The fat composition according to claim 1, which comprises: from 0% to 5% by weight of lauric acid (C12:0); and/or from 40% to 65% by weight of palmitic acid (C16:0); and/or from 20% to 45% by weight of oleic acid (C18:1); said percentages of acid 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.

7. The fat composition according to claim 1, which comprises from 50% to 75% by weight saturated fatty acid (SAFA); said percentages of acid 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.

8. The fat composition according to claim 1, wherein the composition comprises one or more palm fractions and one or more diglyceride-rich components comprising from 20% to 50% by weight of diglycerides.

9. The fat composition according to claim 1, wherein the composition comprises at least one palm fraction with an iodine value from 40 to 45 and/or at least one palm fraction with an iodine value from 30 to 35.

10. The fat composition according to claim 1, wherein the composition comprises one or more diglyceride-rich components made from one or more palm fractions.

11. A process for making the fat composition of claim 1, which comprises blending: one or more palm fractions; and one or more diglyceride-rich components which comprise from 15% to 50% by weight of diglycerides.

12. The process according to claim 11, which comprises blending: from 35% to 65% by weight of one or more palm fractions; and from 35% to 65% by weight of one or more diglyceride-rich components comprising from 15% to 50% by weight of diglycerides.

13. The process according to claim 11, which comprises the blending of: from 25% to 55% by weight of one palm fraction with iodine value from 40 to 45; and from 5% to 35% by weight of one palm fraction with iodine value from 30 to 35; and from 30% to 60% by weight of one or more diglyceride-rich components comprising from 15% to 50% by weight of diglycerides.

14. A confectionery product comprising the fat composition of claim 1.

15. A confectionery product, comprising from 20% to 50% by weight of the fat composition of claim 1; from 15% to 35% by weight of sugar; and from 15% to 65% by weight of other ingredients.

Description

EXAMPLES

Example 1

[0093] 3 kg hard palm mid fraction (Iodine value from 33 to 35 measured by the AOCS Method Cd 1-25) was partially enzymatically hydrolyzed. The fat, after having been melted, was mixed with 25% (w/w) demineralized water and 0.05% (w/w) Lipase AY produced from Candida Rugosa (obtained from Amano Enzyme) as a catalyst at 38° C. After 4 hours, hot demineralized water was added and the temperature was increased to 80-90° C. to inactivate the lipase. The water layer was removed. The oil was dried at reduced pressure and filtered. The free fatty acid (FFA) level was reduced to approximately 0.5% (w/w) by means of short path distillation (200° C., 0.01 mbar). The residual fat was then obtained as Diglyceride-rich Component A and the analytical results of this component are shown in Table 1.

[0094] Diglyceride-rich Component A was blended with soft palm mid fraction (Iodine value from 40 to 43 measured by the AOCS Method Cd 1-25) and hard palm mid fraction (Iodine value from 33 to 35 measured by the AOCS Method Cd 1-25) in a weight ratio of 46/40/14 (Diglyceride-rich Component A/Soft palm mid fraction/Hard palm mid fraction). This blend was obtained as Fat A after bleaching and deodorization at up to 205° C. The analytical results of Fat A are shown in Table 1.

[0095] A commercial fat product, fully refined Creamelt® 600 (obtained from Bunge Loders Croklaan B.V., the Netherlands) was used as a reference fat. The analytical results of this fat are shown in Table 1.

TABLE-US-00001 TABLE 1 Diglyceride-rich Creamelt ® 600 - Component A Fat A Reference fat Polymers.sup.1 0.2 0.4 0.5 Triglycerides.sup.1 63.8 80.6 92.9 Diglycerides.sup.1 35.6 18.7 6.2 Monoglycerides.sup.1 0.1 0.2 0.1 Free fatty acids.sup.1 0.3 0.1 0.1 S20-N10.sup.2 67.2 72.5 69.7 S20-N20.sup.2 48.8 55.9 54.8 S20-N25.sup.2 42.8 38.7 33.5 S20-N30.sup.2 27.6 14.5 8.8 S20-N35.sup.2 16.7 7.5 1.3 S20-N40.sup.2 10.0 4.1 0.0 C8:0.sup.3 0.0 0.0 0.0 C10:0.sup.3 0.0 0.0 0.0 C12:0.sup.3 0.1 0.1 0.3 C14:0.sup.3 1.0 0.9 1.1 C15:0.sup.3 0.1 0.1 0.1 C16:0.sup.3 55.0 52.9 50.3 C17:0.sup.3 0.2 0.1 0.1 C18:0.sup.3 7.7 6.7 5.1 C18:1.sup.3 32.4 34.0 35.3 C18:2.sup.3 2.7 4.2 6.8 C18:3.sup.3 0.0 0.1 0.2 C20:0.sup.3 0.7 0.6 0.4 C22:0.sup.3 0.1 0.1 0.1 C24:0.sup.3 0.1 0.1 0.1 SAFA.sup.4 64.8 61.6 57.5 MUFA.sup.5 32.4 34.1 35.5 PUFA.sup.6 2.7 4.2 7.0 IV FAME.sup.7 32.6 36.8 42.8 TRANS.sup.8 0.2 0.2 0.2

[0096] In the above table:

[0097] 1. Polymers/Triglyceride/Diglyceride/Monoglyceride/Free fatty acid determined according to ISO 18395: 2005(E);

[0098] 2. S20-Nx refers to solid fat content determined by NMR on stabilized fat (stabilized at 20° C. for 24 hours) measured at x° C. according to ISO 8292-1.

[0099] 3. Cx:y refers to a fatty acid having x carbon atoms and y double bonds; levels determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015)

[0100] 4. SAFA refers to saturated fatty acids;

[0101] 5. MUFA refers to mono-unsaturated fatty acid;

[0102] 6. PUFA refers to poly-unsaturated fatty acid;

[0103] 7. IV FAME refers to calculated iodine value according to AOCS Cd 1c-85;

[0104] 8. TRANS refers to trans fatty acids: unsaturated fatty acids having a double bond in a trans arrangement.

Example 2

[0105] The triglyceride compositions of Diglyceride-rich Component A, Fat A and Creamelt® 600 (Reference fat) were analyzed. The results are shown in Table 2.

TABLE-US-00002 TABLE 2 Diglyceride-rich Creamelt ® 600 - Component A Fat A Reference fat CN26 0.0 0.0 0.1 CN28 0.0 0.0 0.1 CN30 0.2 0.1 0.2 CN32 0.2 0.1 0.1 CN34 1.0 0.6 0.7 CN36 0.6 0.5 0.8 CN38 0.4 0.2 0.4 CN40 0.2 0.2 0.2 CN42 0.1 0.1 0.2 CN44 0.3 0.3 0.5 CN46 0.9 1.0 0.9 CN48 10.7 7.2 5.2 CN50 48.1 57.7 56.7 CN52 30.1 26.0 27.6 CN54 6.7 5.5 6.1 CN56 0.5 0.4 0.3 CN58 0.0 0.0 0.0

[0106] In the above table:

[0107] CNxx refers to a triglyceride having xx carbon atoms; levels determined by GC according to AOCS Ce 5-86 (1997) with pretreatment to remove mono- and di-glycerides.

Example 3

[0108] The diglyceride compositions of Diglyceride-rich Component A, Fat A and Creamelt® 600 (Reference fat) were analyzed according to Lee et al.—“Simple Method for Derivatization of Monoglycerides and Diglycerides” (J. Assoc. Off. Anal. Chem. Vol. 71, No. 4, 785-788, 1988). The results are shown in Table 3.

TABLE-US-00003 TABLE 3 Diglyceride-rich Creamelt ® 600 - Component A Fat A Reference fat PP 38.2 36.7 27.3 PSt 10.9 10.2 4.9 PO 30.8 31.6 33.1 PL 2.5 3.2 8.6 StO 4.8 4.7 3.3 OO 6.2 6.7 10.9

[0109] In the above table:

[0110] O, P, St and L refer to oleic, palmitic, stearic and linoleic acids, respectively;

[0111] Diglyceride composition: PSt and other diglycerides were determined by chromatography according to Lee et al. (1988), wherein each peak includes diglycerides having the same fatty acids in different positions e.g., 1,2-PSt is in the same signal peak as 1,3-PSt, 1,2-StP and 1,3-StP.

Example 4

[0112] A reference chocolate filling (Reference filling) and a chocolate filling with 30% sugar reduced (Comparative filling) were produced with Creamelt® 600 (Reference fat). In the sugar reduced filling, part of the sugar (sucrose) is replaced by inulin, whereas the other ingredients are kept at the same amounts in the recipe. Inulin is a polysaccharide used as a dietary fiber in food products; it is essentially indigestible by human enzymes, and has a sweetness significantly lower than sucrose. Hence replacing part of the sucrose in a food product by inulin is expected to lower sensory attributes related to sweetness, and to lower the calorie value for human consumption. The ingredients according to Table 4 were mixed using a ball mill (W-1-S, Wiener B.V., the Netherlands) at a thermostat-controlled temperature of 55° C., and stirred at 240 rpm for 45 minutes. After mixing, the fillings were taken out and cooled to 23° C.

TABLE-US-00004 TABLE 4 Ingredients (wt %) Reference Filling Comparative Filling Creamelt ® 600 40 40 (Reference fat) Sugar (caster) 40 28 Inulin (Frutafit ® IQ) — 12 Skimmed Milk Powder 10 10 Cocoa powder (alkalized) 10 10 Lecithin 0.4 0.4

Example 5

[0113] A chocolate filling with 30% of the sugar reduced (Filling A) was produced with Fat A prepared in Example 1. The ingredients according to Table 5 were mixed using a ball mill (W-1-S, Wiener B.V., the Netherlands) at a thermostat-controlled temperature of 55° C., and stirred at 240 rpm for 45 minutes. After mixing, both fillings were taken out and cooled to 29.5° C.

TABLE-US-00005 TABLE 5 Ingredients (wt %) Filling A Fat A of Example 1 40 Sugar (caster) 28 Inulin (Frutafit ® IQ) 12 Skimmed Milk Powder 10 Cocoa powder (alkalized) 10 Lecithin 0.4

Example 6

[0114] A trained sensory panel (n=13) evaluated the test samples and scored the sensory attributes regarding sweetness intensity. The trained sensory panel observed a lower sweetness intensity of Comparative Filling compared to Reference Filling. Surprisingly, no significant difference regarding sweetness intensity was observed between Reference Filing and Filling A despite the fact that Filling A has a sugar content reduced by 30%.

[0115] It has also been observed that the texture and other organoleptic properties of filling A are still acceptable and comparable to the reference despite the fact that 30% less sugar was used.