Fat Composition

Abstract

A fat composition comprises: from 48% to 58° /o 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.

Claims

1. A fat composition comprising: from 48% to 58% by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); and from 5% to 20% by weight stearic acid (C18:0); and having a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.6:1 to 2.5:1; said 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 wherein the fat composition has: at least 40 solid fat content at 30° C.; and at most 5 solid fat content at 40° C.; measured on unstabilized fat according to ISO 8292-1.

2. The composition according to claim 1, wherein the composition has a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.7:1 to 2:1.

3. The composition according to claim 1, wherein the composition has from 50% to 56% by weight of lauric acid (C12:0); and/or from 8% to 13% by weight palmitic acid (C16:0); and/or from 8% to 13% by weight stearic acid (C18:0); said 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.

4. The composition according to any of the preceding claims claim 1, wherein the composition has: at least 90 solid fat content at 20° C.; and/or from 40 to 55 solid fat content at 30° C.; and/or from 5 to 12 solid fat content at 35° C.; and/or at most 4 solid fat content at 40° C.; measured on unstabilized fat according to ISO 8292-1.

5. The composition according to any of the preceding claims claim 1, comprising: at least one hydrogenated lauric oil selected from palm kernel oil, palm kernel oil fractions, coconut oil, coconut oil fractions and mixture thereof; at least one interesterified hydrogenated lauric oil selected from palm kernel oil, palm kernel oil fractions, coconut oil, coconut oil fractions and mixture thereof; at least one non-lauric oil with iodine value lower than 15; and optionally one or more emulsifiers.

6. The composition according to claim 5, comprising hydrogenated palm kernel stearin, interesterified hydrogenated palm kernel oil stearin, hydrogenated palm oil and optionally sorbitan tristearate.

7. The composition according to claim 6, comprising: from 70% to 95% by weight hydrogenated palm kernel oil stearin; from 5% to 25% by weight interesterified hydrogenated palm kernel oil stearin; from 1% to 4% by weight hydrogenated palm oil; and optionally from 1% to 3% by weight sorbitan tristearate.

8-9. (canceled)

10. The process for making the fat composition of claim 1, which comprises the blending of at least one hydrogenated lauric oil selected from palm kernel oil, palm kernel oil fractions, coconut oil, coconut oil fractions and mixture thereof; at least one interesterified hydrogenated lauric oil selected from palm kernel oil, palm kernel oil fractions, coconut oil, coconut oil fractions and mixture thereof; at least one non-lauric oil with iodine value lower than 15; and optionally one or more emulsifiers.

11. The process for making the fat composition according to claim 10, which comprises the blending of hydrogenated palm kernel oil stearin, interesterified hydrogenated palm kernel oil stearin, hydrogenated palm oil and optionally sorbitan tristearate.

12. The process for making the fat composition according to claim 11, which comprises blending: from 70% to 95% hydrogenated palm kernel oil stearin, preferably from 75% to 90%; from 5% to 25% interesterified hydrogenated palm kernel oil stearin, preferably from 8% to 18%; from 1% to 4% hydrogenated palm oil; and optionally from 1% to 3% sorbitan tristearate.

13. A confectionery product comprising: at least 20% by weight fat composition of claim 1; and at least 30% by weight sugar or other sweeteners.

14. The confectionery product according claim 13, comprising at least 5% by weight of one or more of milk powder, vegetable milk powder, dairy powder or mixture thereof.

Description

EXAMPLES

Example 1

[0052] Two fat blends according to the invention were prepared.

[0053] Fat A is a blend of 87% by weight fully hydrogenated palm kernel stearin, 9% by weight of chemically interesterified fully hydrogenated palm kernel stearin, 2% fully hydrogenated palm oil (iodine value lower than 3) and 2% sorbitan tristearate.

[0054] Fat B is a blend of 78.4% by weight fully hydrogenated palm kernel stearin, 16.7% by weight of chemically interesterified fully hydrogenated palm kernel stearin, 2.9% fully hydrogenated palm oil (iodine value lower than 3) and 2% sorbitan tristearate.

[0055] The analytical results of Fat A and Fat B are shown in Table 1.

TABLE-US-00001 TABLE 1 Fat composition of Fat A and Fat B Fat A Fat B US-N20 95.6 95.6 US-N25 90.4 89.6 US-N30 50.3 47.9 US-N35 5.1 5.8 US-N40 0.2 0.3 C8:0 1.6 1.8 C10:0 2.6 2.8 C12:0 52.6 54.1 C14:0 21.2 20.1 C15:0 0.0 0.0 C16:0 10.7 10.4 C16:1T 0.0 0.0 C16:1C 0.0 0.0 C17:0 0.0 0.0 C18:0 10.8 10.3 C18:1 0.2 0.2 C18:1T 0.1 0.1 C18:1C 0.1 0.1 C18:2 0.0 0.0 CT8:2T 0.0 0.0 C18:2C 0.0 0.0 C18:3 0.0 0.0 C18:3T 0.0 0.0 C18:3C 0.0 0.0 C20:0 0.2 0.2 C20:1C 0.0 0.0 C20:2C 0.0 0.0 C22:0 0.0 0.0 C22:1 0.0 0.0 C22:1T 0.0 0.0 C22:1C 0.0 0.0 C24:0 0.0 0.0 C24:1C 0.0 0.0 SAFA 99.7 99.7 MUFA 0.2 0.2 PUFA 0.0 0.0 IVFAME 0.2 0.2 Total Trans 0.1 0.1 Others 0.1 0.1 C18:0/C16:0 1.01 0.99 In the above table: Cx:y refers to a fatty acid having x carbon atoms and y double bonds; levels determined by GC-FAME (ISO 12966-2 and ISO 12966-4) IVFAME refers to calculated iodine value; SAFA refers to saturated fatty acids; Trans refers to trans fatty acids; US-Nx refers to solid fat content determined by NMR on unstabilised fat at x° C. (ISO 8292-1).

Comparative Example 1

[0056] Two comparative fat blends were prepared.

[0057] Comparative Fat C is a blend of 78.4% by weight chemically interesterified fully hydrogenated palm kernel stearin, 19.6% by weight of interesterified palm stearin with palm kernel stearin and 2% sorbitan tristearate.

[0058] Comparative Fat D is a blend of 92% by weight fully hydrogenated palm kernel stearin including 2% by weight sorbitan tristearate and 8% fully hydrogenated palm oil (iodine value lower than 3).

[0059] The analytical results of Comparative Fat C;and Comparative Fat D are shown in Table 2.

TABLE-US-00002 TABLE 2 Fat composition of Comparative Fat C and Comparative Fat D Comparative Fat C Comparative Fat D US-N20 91.6 95.4 US-N25 77.1 90.5 US-N30 42.0 53.5 US-N35 3.2 13.2 US-N40 0.3 6.4 C8:0 1.6 1.5 C10:0 2.5 2.4 C12:0 48.0 50.1 C14:0 18.8 20.0 C15:0 0.0 0.0 C16:0 17.6 13.3 C16:1T 0.0 0.0 C16:1C 0.0 0.0 C17:0 0.0 0.0 C18:0 8.8 12.1 C18:1 2.0 0.2 C18:1T 0.1 0.0 C18:1C 1.9 0.2 C18:2 0.3 0.0 C18:2T 0.0 0.0 C18:2C 0.3 0.0 C18:3 0.0 0.0 C18:3T 0.0 0.0 C18:3C 0.0 0.0 C20:0 0.2 0.2 C20:1C 0.0 0.0 C20:2C 0.0 0.0 C22:0 0.0 0.0 C22:1 0.1 0.0 C22:1T 0.0 0.0 C22:1C 0.1 0.0 C24:0 0.0 0.0 C24:1C 0.1 0.0 SAFA 97.5 99.7 MUFA 2.1 0.2 PUFA 0.3 0.0 IVFAME 2.3 0.2 Total Trans 0.1 0.0 Others 0.1 0.1 C18:0/C16:0 0.50 0.91 In the above table: Cx:y refers to a fatty acid having x carbon atoms and y double bonds; levels determined by GC-FAME (ISO 12966-2 and ISO 12966-4) IVFAME refers to calculated iodine value; SAFA refers to saturated fatty acids; Trans refers to trans fatty acids; US-Nx refers to solid fat content determined by NMR on unstabilised fat at x° C. (ISO 8292-1).

Example 2

[0060] The above fat blends were evaluated in the following model application. A chocolate compound was prepared according to the following recipe (Table 3):

TABLE-US-00003 TABLE 3 chocolate compound recipe Ingredient Percentage Sugar 48 Fat blend 32 Skimmed Milk Powder 11 Cocoa powder 10/12 9 Lecithin 0.4 Vanillin, Givaudan 10824-71 0.02

[0061] The chocolate compound samples were evaluated as follows:

[0062] Determination thermo-tolerance at 38° C.

[0063] For this test, a circular shaped tablet with a diameter of about 35 mm and a thickness of about 5 mm was prepared and put in a petri dish. In the petri dish an axis scale with 4 axes was made, divided in 5 mm squares.

[0064] Another way of evaluation was carried out by wrapping compound tablets in alumina foils and storing at the same conditions as for the petri dishes.

[0065] These petri dishes were stored at 38° C. for 2 hours and the shape was inspected on deformation after 1 and 2 hours. The product made with Comparative Fat C showed significant deformations, while the compounds containing Fat A and Fat B did not show any deformation after 2 hours storage at 38° C. and showed better tolerance when compared to the product made with Comparative Fat D.

[0066] The wrapped tablet showed comparable results as for circular shaped tablet. The results are summarized in below table (Table 4):

TABLE-US-00004 TABLE 4 Evaluation of thermo-tolerance Fat Coins Wrapped in Al foil Fat A − − Fat B − − Comparative Fat C ++ + Comparative Fat D − + In the above table: ++: clear deformation; +: deformation; −: no deformation

[0067] Sensory evaluation

[0068] The tablets (Fat A and Fat B) were stored at 20° C. for 6 weeks and 12 weeks and evaluated on a number of sensory characteristics against the comparative sample (Comparative Fat D). Because the product made with Comparative Fat C did not pass the thermo-tolerance test, this sample was not tested in the sensory evaluation. The samples were evaluated for relative Hardness (first bite), Meltdown, Spreadability, Coolness, Waxiness, Flavour release time, Flavour impact and Flavour after effect. The results are shown in the FIGS. 1 and 2.

[0069] FIG. 1 shows the sensory evaluation after 6 weeks storage; and

[0070] FIG. 2 shows the sensory evaluation after 12 weeks storage.

[0071] Hardness

[0072] Hardness of the compound bars was measured using the Brookfield texture analyzer (needle TA9 and penetration depth of 2 mm at 0.5 mm/sec) after storing the samples at 20° C. for 2 weeks, 1 month and 2 months. Each sample was measured 5 times and the average results are shown in the following table.

TABLE-US-00005 TABLE 5 Hardness of the compound bars after storing at 20° C. Fat type in compound chocolate 2 weeks 1 month 2 months Fat A 456 464 460 Fat B 490 500 536 Comparative Fat D 440 464 498