A COCOA BUTTER TOLERANT FAT COMPOSITION

Abstract

Disclosed is a fat composition comprising saturated fatty acids, symmetrical OStO triglycerides, and Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. The fat composition has a ratio between asymmetrical di-saturated triglyceride and symmetrical di-saturated triglyceride of at least 0.7. Further disclosed is a compound comprising such a fat composition and the use of such a fat composition in manufacturing of compounds and chocolate-like products, especially for human consumption.

Claims

1-16. (canceled)

17. A fat composition comprising at least 50 wt % saturated (Sat) fatty acids, and wherein in the fat composition: a) 0 to 25 wt % is C4-C14 fatty acids, b) 0 to 5 wt % is trans unsaturated fatty acids, c) 0 to 20 wt % is tri-saturated triglycerides (SatSatSat), d) 1 to 20 wt % is symmetrical OStO triglycerides, e) 45 to 99 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO, and/or PStO, and f) the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 0.7.

18. The fat composition according to claim 17, wherein at least 60 wt % is saturated fatty acids.

19. The fat composition according to claim 17, wherein 0 to 20 wt % is C4-C14 fatty acids.

20. The fat composition according to claim 17, wherein 0 to 4 wt % is trans unsaturated fatty acids.

21. The fat composition according to claim 17, wherein 0 to 15 wt % is tri-saturated triglycerides.

22. The fat composition according to claim 17, wherein 1 to 15 wt % is symmetrical OStO triglycerides.

23. The fat composition according to claim 17, wherein 45 to 90 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, PPO, POP, POSt, StPO, and/or PStO.

24. The fat composition according to claim 17, wherein the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 0.8.

25. The fat composition according to claim 17, wherein in the fat composition: a) 2 to 3 wt % is C4-C14 fatty acids, b) 0.2 to 1 wt % is trans unsaturated fatty acids, c) 5 to 10 wt % is tri-saturated triglycerides (SatSatSat), d) 1 to 2 wt % is symmetrical OStO triglycerides, e) 50 to 60 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO, and/or PStO, and f) the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 1.8.

26. A compound comprising a fat mixture comprising cocoa butter and the fat composition according to claim 17, wherein the compound comprises 20 to 50 wt % of the fat mixture and wherein the fat mixture comprises 1 to 20% cocoa butter and 80 to 99% fat composition.

27. The compound according to claim 26, wherein the compound comprises 20 to 40 wt % of the fat mixture and wherein the fat mixture comprises 1 to 20% cocoa butter and 80 to 99% fat composition.

28. A compound according to claim 26, wherein the compound is a coating compound or a chocolate-like compound.

29. The fat composition according to claim 17, wherein the fat composition is used for the manufacture of a processed food product for human consumption.

30. The fat composition according to claim 17, wherein the fat composition is used as an ingredient in a confectionary product.

31. The fat composition according to claim 17, wherein the fat composition is used as an ingredient in coating compounds for a confectionary product.

32. The fat composition according to claim 17, wherein the fat composition is used as an ingredient in a chocolate-like product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0050] When describing the below embodiments, the present invention envisages all possible combinations and permutations of the below described embodiments with the above disclosed aspects.

[0051] The invention relates to a fat composition comprising saturated fatty acids, 0 to 25 wt % C4-C14 fatty acids, 0 to 5 wt % trans unsaturated fatty acids, 0 to 20 wt % tri-saturated triglycerides, 1 to 20 wt % symmetrical OStO triglycerides, 45 to 99 wt % Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO, and the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 0.7.

[0052] The fat composition may contain up to 10 wt % minor components like free fatty acids, mono- and/or di-glycerides. The given weight amounts in the fat composition is calculated from a composition containing approximately 100% triglycerides, however compositions containing up to 10 wt % mono- and/or diglycerides may also be included.

[0053] In one or more embodiments, the fat composition does not comprise any milk fat.

[0054] The fat composition can in one or more embodiments further comprise milk fat. In one embodiment the content of milk fat is 30 wt % or less of the total fat content, such as 20 wt % or less of the total fat content, such as 15 wt % or less of the total fat content, such as 10 wt % or less of the total fat content. In one embodiment the content of milk fat is between 0 and 20 wt % of the total fat content, such as between 0 and 15 wt % of the total fat content, such as between 0 and 10 wt % of the total fat content, such as between 0 and 5 wt % of the total fat content.

[0055] In one or more embodiments, at least 60 wt % is saturated acids, such as at least 70 wt % is saturated acids, such as at least 80 wt % is saturated acids, or such as at least 90 wt % is saturated acids.

[0056] In one or more embodiments, at least 55 wt % is saturated acids, such as at least 65 wt % is saturated acids, such as at least 75 wt % is saturated acids, or such as at least 85 wt % is saturated acids.

[0057] In one or more embodiments, 0 to 20 wt % is C4-C14 fatty acids, such as 0 to 10 wt % is C4-C14 fatty acids, or such as 0 to 5 wt % is C4-C14 fatty acids.

[0058] Using a higher amount of lauric fatty acids (C12:0) has the disadvantages of a lower cocoa butter tolerance, and a potential risk of soapy off flavor.

[0059] In one or more embodiments, 0.5 to 25 wt % is C4-C14 fatty acids, such as 0.5 to 20 wt % is C4-C14 fatty acids such as 0.5 to 10 wt % is C4-C14 fatty acids, or such as 0.5 to 5 wt % is C4-C14 fatty acids.

[0060] In one or more embodiments, 1 to 10 wt % is C4-C14 fatty acids, such as 1 to 5 wt % is C4-C14 fatty acids, such as 1.5 to 4 wt % is C4-C14 fatty acids, or such as 1.5 to 3 wt % is C4-C14 fatty acids.

[0061] In one or more embodiments, 2 to 3 wt % is C4-C14 fatty acids.

[0062] In one or more embodiments, 0 to 4 wt % is trans unsaturated fatty acids, such as 0 to 3 wt % is trans unsaturated fatty acids, or such as 0 to 2 wt % is trans unsaturated fatty acids.

[0063] In one or more embodiments, 0.2 to 4 wt % is trans unsaturated fatty acids, such as 0.2 to 3 wt % is trans unsaturated fatty acids, or such as 0.2 to 2 wt % is trans unsaturated fatty acids.

[0064] In one or more embodiments, 0.2 to 2.0 wt % is trans unsaturated fatty acids

[0065] In one or more embodiments, 0.2 to 1.0 wt % is trans unsaturated fatty acids

[0066] In one or more embodiments, 0 to 15 wt % is tri-saturated triglycerides, such as 0 to 10 wt % is tri-saturated triglycerides, or such as 0 to 8 wt % is tri-saturated triglycerides.

[0067] In one or more embodiments, 0.5 to 15 wt % is tri-saturated triglycerides, such as 0.5 to 10 wt % is tri-saturated triglycerides, or such as 0.5 to 8 wt % is tri-saturated triglycerides.

[0068] In one or more embodiments, 2 to 10 wt % is tri-saturated triglycerides.

[0069] In one or more embodiments, 5 to 10 wt % is tri-saturated triglycerides.

[0070] In one or more embodiments, 1 to 15 wt % is symmetrical OStO triglycerides, such as 1 to 10 wt % is symmetrical OStO triglycerides, such as 1 to 8 wt % is symmetrical OStO triglycerides, such as 1 to 5 wt % is symmetrical OStO triglycerides, such as 1 to 4 wt % is symmetrical OStO triglycerides, such as 1 to 3 wt % is symmetrical OStO triglycerides, or such as 1 to 2 wt % is symmetrical OStO triglycerides.

[0071] In one or more embodiments, 2 to 15 wt % is symmetrical OStO triglycerides, such as 3 to 15 wt % is symmetrical OStO triglycerides, such as 4 to 15 wt % is symmetrical OStO triglycerides, or such as 5 to 15 wt % is symmetrical OStO triglycerides.

[0072] In one or more embodiments, 2 to 10 wt % is symmetrical OStO triglycerides.

[0073] In one or more embodiments, 5 to 10 wt % is symmetrical OStO triglycerides.

[0074] From the examples it is shown that the compound based on fat blend B with a high cocoa butter content (compound V) shows a significant longer bloom stability than the reference fat blends A and C (compound IV and VI) for the molded bars at 15° C.

[0075] At 20° C. storage, the same tendency can be seen for the coated biscuits. It is believed that the reason for this great difference in bloom stability between the different fat blends is a co-crystallization between OStO and the symmetric triglycerides in cocoa butter. This co-crystallization will inhibit the symmetric triglycerides in cocoa butter to re-crystalize at lower temperatures. Fat blend B has more than four times the amount of OStO when compared to that of the two reference fat blends A and C. Adding more cocoa butter to the recipe in table 2 in the examples will make it necessary to add an even higher amount of OStO. It is expected that at the 10.4% cocoa butter level a higher addition of OStO would have improved the bloom stability even more. The amount of added OStO may therefore be a tradeoff between the required bloom stability and the amount of required cocoa butter in the recipe.

[0076] In one or more embodiments, 45 to 90 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO, such as 45 to 80 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO, such as 45 to 75 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO, or such as 45 to 70 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO

[0077] In one or more embodiments, 50 to 90 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO, such as 50 to 85 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO such as 50 to 80 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO, or such as 50 to 75 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO.

[0078] It is preferred to have a Sat.sub.2O content relatively close to the Sat.sub.2O content found in standard chocolate composition to try to ensure a similarly nice and fast melting and feeling as is associated with chocolate.

[0079] In one or more embodiments, 50 to 60 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO.

[0080] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 0.8.

[0081] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 1.0.

[0082] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 1.2.

[0083] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 1.5.

[0084] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 1.8.

[0085] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is in the range of 0.7 to 10.

[0086] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is in the range of 1 to 5.

[0087] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is in the range of 1.5 to 5.

[0088] In one or more embodiments, the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is in the range of 1.5 to 3.

[0089] The present invention also relates to a compound comprising a fat mixture comprising cocoa butter and the fat composition according to the present disclosure, wherein the compound comprises 20 to 50 wt % of the fat mixture and wherein the fat mixture comprises 1 to 20% cocoa butter and 80 to 99% fat composition.

[0090] In one or more embodiments, the compound comprises 20 to 40 wt % of the fat mixture.

[0091] In one or more embodiments, the fat mixture comprises 1 to 15% cocoa butter and 85 to 99% fat composition.

[0092] In one or more embodiments, the fat mixture comprises 5 to 15% cocoa butter and 85 to 95% fat composition.

[0093] In one or more embodiments, the compound may further comprise vegetable fat and/or single cell oil in small amount, e.g. such as up to 15 wt %.

[0094] When describing the embodiments, the combinations and permutations of all possible embodiments have not been explicitly described. Nevertheless, the mere fact that certain measures are recited in mutually different dependent claims or described in different embodiments does not indicate that a combination of these measures cannot be used to advantage. The present invention envisage all possible combinations and permutations of the described embodiments.

[0095] The present invention is further illustrated by the following example, which are not to be construed as limiting the scope of protection.

Example

[0096] In the examples, 15° C., 20° C. and 23° C. isothermal storage are used as representative temperatures.

[0097] Three different fat compositions were blended. These are shown in table 1.

TABLE-US-00001 TABLE 1 Fat A Fat B Fat C Methods OStO 0.30 1.26 0.24 * OPO 2.00 2.06 1.43 Sum C4-C14 fatty acids 2.40 2.04 1.2 IUPAC 2.301 and 2.304 Sum trans fatty acids 0.50 0.43 2.8 IUPAC 2.301 and 2.304 Sum tri saturated TAGs 8.70 7.46 7.7 AOCS Ce 5b-89 ** Ratio (StStO + PPO + 2 2 2 * StPO + PStO)/(StOSt + POP + POSt) Sum StStO, StOSt, POP, 59.70 52.54 66.51 AOCS Ce PPO, POSt, StPO and/or 5b-89 ** PStO * The analysis can be done by any known method by a commercial laboratory. ** The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method which is a standard method for determining triglycerides in vegetable oils by HPLC.

[0098] The three different fat compositions from table 1 were used to produce six different compounds with two different amounts of cocoa butter contents. These six compounds are shown in table 2.

TABLE-US-00002 TABLE 2 All amounts Compounds are in wt % I II III IV V VI Sugar 47.9  47.9  47.9  47.9  47.9  47.9  Cocoa powder 14.25 14.25 14.25 14.25 14.25 14.25 (11%) Skim milk 5.7 5.7 5.7 5.7 5.7 5.7 powder Lecithin  0.40  0.40  0.40  0.40  0.40  0.40 Cocoa butter  0.00  0.00  0.00  1.90  1.90  1.90 Fat A 31.75 0.0 0.0 29.85 0.0 0.0 Fat B 0.0 31.75 0.0 0.0 29.85 0.0 Fat C 0.0 0.0 31.75 0.0 0.0 29.85 Total fat 33.32 33.32 33.32 33.32 33.32 33.32 content Cocoa butter  4.70  4.70  4.70 10.4  10.4  10.4  content of total fat content* *Note: Some of the fat content in the fat composition is from cocoa powder.

[0099] For each mixture, after mixing all ingredients from table 2, except lecithin and some of the fat, the mixture is mixed on a Teddy mixer with heat jacket to a consistence of marcipan. Afterwards, every mixture is refined on a three rolls Buhler refiner to an average particle size at 20 micron. All six mixtures are dry chonced for three hours before the remaining fat is added, and then followed by a wet chonching for three hours. A half hour before choncing is finished lecithin is added.

[0100] The compounds are cooled down to 45° C. and used for coating of biscuits and molded bars. Both coated biscuits and molded bars are cooled in a Blumen three zones cooling tunnel for 30 minutes. Temperatures are adjusted to 15° C. in zone 1 and 3 and 12° C. in zone 2. The molded bars and the coated biscuits are kept at 20° C. for a week and then moved to 15° C., 20° C., and 23° C. cabinets for isothermal storage.

[0101] It is desired to avoid strong bloom formation, because the consumer reacts by rejecting the product with bloom as a poor product of inferior quality. Every week all products are evaluated for visible bloom by a trained panel of experts and when strong visible bloom is evaluated, the number of days are noted down as the shelf life results. The results are shown in table 3, which shows the different compounds shelf life before strong bloom appears.

TABLE-US-00003 TABLE 3 Compounds (days before strong bloom) Application Storage I II III IV V VI Molded 15° C. >305 >305 >305  250 >305  255 bars 20° C. >305 >305 >305 >305 >305 >305 23° C. >305 >305 >305 >305 >305 >305 Coated 15° C. >305 >305 >305   28   56   32 biscuits 20° C. >305 >305 >305  238 >305  235 23° C. >305 >305 >305 >305 >305 >305

[0102] Compound IV, V, and VI has more than the double content of cocoa butter in its fat phase compared to compound I, II, and III. It is known that more than 4 to 6 wt % cocoa butter in a compound's fat composition decreases the bloom stability significant, especially at lower storage temperatures, such as at or below 20° C. Table 3 shows exactly this well-known phenomena, as it is observed that compounds I, II, and III (the three fat compositions with just 4.7 wt % cocoa butter) all has a very long bloom stability at all storage temperatures. If this is compared to the three compounds made with a cocoa butter content of 10.4% (compound IV, V and VI), a significant difference in bloom stability at e.g. 15° C. storage is observed for both the coated biscuits and the molded bars.

[0103] The compound based on fat blend B with a high cocoa butter content (compound V) shows a significant longer bloom stability than the reference fat blends A and C (compound IV and VI) for the molded bars at 15° C.

[0104] At 20° C. storage, the same tendency can be seen for the coated biscuits. It is believed that the reason for this great difference in bloom stability between the different fat blends is a co-crystallization between OStO and the symmetric triglycerides in cocoa butter. This co-crystallization will inhibit the symmetric triglycerides in cocoa butter to re-crystalize at lower temperatures. Fat blend B has more than four times the amount of OStO when compared to that of the two reference fat blends A and C. Adding more cocoa butter to the recipe in table 2 will make it necessary to add an even higher amount of OstO. It is expected that at the 10.4% cocoa butter level a higher addition of OStO would have improved the bloom stability even more. The amount of added OStO may therefore be a tradeoff between the required bloom stability and the amount of required cocoa butter in the recipe.

[0105] The invention is further described in the following non-limiting items. [0106] 1. A fat composition comprising at least 50 wt % saturated (Sat) fatty acids, and wherein in the fat composition: [0107] a) 0 to 25 wt % is C4-C14 fatty acids, [0108] b) 0 to 5 wt % is trans unsaturated fatty acids, [0109] c) 0 to 20 wt % is tri-saturated triglycerides (SatSatSat), [0110] d) 1 to 20 wt % is symmetrical OStO triglycerides, [0111] e) 45 to 99 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO, and [0112] f) the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 0.7. [0113] 2. The fat composition according to item 1 wherein at least 60 wt % is saturated acids. [0114] 3. The fat composition according to any of the proceeding items wherein at least 70 wt % is saturated acids. [0115] 4. The fat composition according to any of the proceeding items wherein at least 80 wt % is saturated acids. [0116] 5. The fat composition according to any of the proceeding items wherein at least 90 wt % is saturated acids. [0117] 6. The fat composition according to any of the proceeding items wherein 0 to 20 wt % is C4-C14 fatty acids. [0118] 7. The fat composition according to any of the proceeding items wherein 0 to 10 wt % is C4-C14 fatty acids. [0119] 8. The fat composition according to any of the proceeding items wherein 0 to 5 wt % is C4-C14 fatty acids. [0120] 9. The fat composition according to any of the proceeding items wherein 0.5 to 25 wt % is C4-C14 fatty acids. [0121] 10. The fat composition according to any of the proceeding items wherein 0.5 to 20 wt % is C4-C14 fatty acids. [0122] 11. The fat composition according to any of the proceeding items wherein 0.5 to 10 wt % is C4-C14 fatty acids. [0123] 12. The fat composition according to any of the proceeding items wherein 0.5 to 5 wt % is C4-C14 fatty acids. [0124] 13. The fat composition according to any of the proceeding items wherein 1 to 10 wt % is C4-C14 fatty acids. [0125] 14. The fat composition according to any of the proceeding items wherein 1 to 5 wt % is C4-C14 fatty acids. [0126] 15. The fat composition according to any of the proceeding items wherein 1.5 to 4 wt % is C4-C14 fatty acids. [0127] 16. The fat composition according to any of the proceeding items wherein 1.5 to 3 wt % is C4-C14 fatty acids. [0128] 17. The fat composition according to any of the proceeding items wherein 2 to 3 wt % is C4-C14 fatty acids. [0129] 18. The fat composition according to any of the proceeding items wherein 0 to 4 wt % is trans unsaturated fatty acids. [0130] 19. The fat composition according to any of the proceeding items wherein 0 to 3 wt % is trans unsaturated fatty acids. [0131] 20. The fat composition according to any of the proceeding items wherein 0 to 2 wt % is trans unsaturated fatty acids. [0132] 21. The fat composition according to any of the proceeding items wherein 0.2 to 4 wt % is trans unsaturated fatty acids. [0133] 22. The fat composition according to any of the proceeding items wherein 0.2 to 3 wt % is trans unsaturated fatty acids. [0134] 23. The fat composition according to any of the proceeding items wherein 0.2 to 2 wt % is trans unsaturated fatty acids. [0135] 24. The fat composition according to any of the proceeding items wherein 0 to 15 wt % is tri-saturated triglycerides. [0136] 25. The fat composition according to any of the proceeding items wherein 0 to 10 wt % is tri-saturated triglycerides. [0137] 26. The fat composition according to any of the proceeding items wherein 0 to 8 wt % is tri-saturated triglycerides. [0138] 27. The fat composition according to any of the proceeding items wherein 0.5 to 15 wt % is tri-saturated triglycerides. [0139] 28. The fat composition according to any of the proceeding items wherein 0.5 to 10 wt % is tri-saturated triglycerides. [0140] 29. The fat composition according to any of the proceeding items wherein 0.5 to 8 wt % is tri-saturated triglycerides. [0141] 30. The fat composition according to any of the proceeding items wherein 2 to 10 wt % is tri-saturated triglycerides. [0142] 31. The fat composition according to any of the proceeding items wherein 5 to 10 wt % is tri-saturated triglycerides. [0143] 32. The fat composition according to any of the proceeding items wherein 1 to 15 wt % is symmetrical OStO triglycerides. [0144] 33. The fat composition according to any of the proceeding items wherein 1 to 10 wt % is symmetrical OStO triglycerides. [0145] 34. The fat composition according to any of the proceeding items wherein 1 to 8 wt % is symmetrical OStO triglycerides. [0146] 35. The fat composition according to any of the proceeding items wherein 1 to 5 wt % is symmetrical OStO triglycerides. [0147] 36. The fat composition according to any of the proceeding items wherein 1 to 4 wt % is symmetrical OStO triglycerides. [0148] 37. The fat composition according to any of the proceeding items wherein 1 to 3 wt % is symmetrical OStO triglycerides. [0149] 38. The fat composition according to any of the proceeding items wherein 1 to 2 wt % is symmetrical OStO triglycerides. [0150] 39. The fat composition according to any of the proceeding items wherein 2 to 15 wt % is symmetrical OStO triglycerides. [0151] 40. The fat composition according to any of the proceeding items wherein 3 to 15 wt % is symmetrical OStO triglycerides. [0152] 41. The fat composition according to any of the proceeding items wherein 4 to 15 wt % is symmetrical OStO triglycerides. [0153] 42. The fat composition according to any of the proceeding items wherein 5 to 15 wt % is symmetrical OStO triglycerides. [0154] 43. The fat composition according to any of the proceeding items wherein 2 to 10 wt % is symmetrical OStO triglycerides. [0155] 44. The fat composition according to any of the proceeding items wherein 5 to 10 wt % is symmetrical OStO triglycerides. [0156] 45. The fat composition according to any of the proceeding items wherein 45 to 90 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. [0157] 46. The fat composition according to any of the proceeding items wherein 45 to 80 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. [0158] 47. The fat composition according to any of the proceeding items wherein 45 to 75 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. [0159] 48. The fat composition according to any of the proceeding items wherein 45 to 70 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. [0160] 49. The fat composition according to any of the proceeding items wherein 50 to 90 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. [0161] 50. The fat composition according to any of the proceeding items wherein 50 to 85 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. [0162] 51. The fat composition according to any of the proceeding items wherein 50 to 80 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. [0163] 52. The fat composition according to any of the proceeding items wherein 50 to 75 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. [0164] 53. The fat composition according to any of the proceeding items wherein 50 to 60 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. [0165] 54. The fat composition according to any of the proceeding items wherein the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 0.8. [0166] 55. The fat composition according to any of the proceeding items wherein the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 1.0. [0167] 56. The fat composition according to any of the proceeding items wherein the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 1.2. [0168] 57. The fat composition according to any of the proceeding items wherein the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 1.5. [0169] 58. The fat composition according to any of the proceeding items wherein the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 1.8. [0170] 59. The fat composition according to any of the proceeding items wherein in the fat composition: [0171] a) 2 to 3 wt % is C4-C14 fatty acids, [0172] b) 0.2 to 1 wt % is trans unsaturated fatty acids, [0173] c) 5 to 10 wt % is tri-saturated triglycerides (SatSatSat), [0174] d) 1 to 2 wt % is symmetrical OStO triglycerides, [0175] e) 50 to 60 wt % is Sat.sub.2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO, and [0176] f) the ratio (StStO+PPO+StPO+PStO)/(StOSt+POP+POSt) is at least 1.8. [0177] 60. The fat composition according to any of the proceeding items wherein the fat composition comprises milk fat in the amount of 30 wt % or less of the total fat content. [0178] 61. The fat composition according to any of the proceeding items wherein the fat composition comprises milk fat in the amount of 20 wt % or less of the total fat content. [0179] 62. The fat composition according to any of the proceeding items wherein the fat composition comprises milk fat in the amount of 15 wt % or less of the total fat content. [0180] 63. The fat composition according to any of the proceeding items wherein the fat composition comprises milk fat in the amount of 10 wt % or less of the total fat content. [0181] 64. A compound comprising a fat mixture comprising cocoa butter and the fat composition according to any of items 1-63, wherein the compound comprises 20 to 50 wt % of the fat mixture and wherein the fat mixture comprises 1 to 20% cocoa butter and 80 to 99% fat composition. [0182] 65. The compound according to item 64, wherein the fat mixture comprises 1 to 15% cocoa butter and 85 to 99% fat composition. [0183] 66. The compound according to item 64, wherein the fat mixture comprises 5 to 15% cocoa butter and 85 to 95% fat composition. [0184] 67. The compound according to item 64, wherein the compound comprises 20 to 40 wt % of the fat mixture and wherein the fat mixture comprises 1 to 20% cocoa butter and 80 to 99% fat composition. [0185] 68. The compound according to item 67, wherein the fat mixture comprises 1 to 15% cocoa butter and 85 to 99% fat composition. [0186] 69. The compound according to item 67, wherein the fat mixture comprises 5 to 15% cocoa butter and 85 to 95% fat composition. [0187] 70. The compound according to any of items 64-69, wherein the compound is a coating compound or a chocolate-like compound. [0188] 71. Use of a fat composition according to any one of items 1 to 63 for the manufacture of a processed food product for human consumption. [0189] 72. Use of a fat composition according to any one of items 1 to 63 as an ingredient in a confectionary product. [0190] 73. Use of a fat composition according to any one of items 1 to 63 as an ingredient in coating compounds for a confectionary product. [0191] 74. Use of a fat composition according to any one of items 1 to 63 as an ingredient in a chocolate-like product.