Fat composition

Abstract

A fat composition comprises: from 55 to 75% StOSt; from 10 to 25% POSt; and less than 10% POP;
said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than 45; and N10 of greater than 80.

Claims

1. A fat composition which has a stearic acid content of from 45 to 75% by weight and an oleic acid content of from 25 to 35% by weight based on C12 to C24 fatty acids present in the fat composition, comprising: from 60 to 80% by weight shea stearin; and from 20 to 40% by weight illipe butter; from 62 to 68% StOSt; from 11 to 16% POSt; and from 2 to 6% POP; the percentages of StOSt, POSt and POP being by weight based on total triglycerides present in the composition, and having the following N-values: N30 of greater than 60; N35 of less than 30; and N10 of greater than 80.

2. The fat composition as claimed in claim 1, which has an N25 of greater than 50.

3. The fat composition as claimed in claim 1, which has a palmitic acid content of from 1 to 10% by weight based on C12 to C24 fatty acids present in the fat composition.

4. A cocoa butter improver comprising the fat composition according to claim 1, the fat composition having a stearic acid content of from 45 to 75% by weight and an oleic acid content of from 25 to 35% by weight based on C12 to C24 fatty acids present in the fat composition, comprising: from 60 to 80% by weight shea stearin; and from 20 to 40% by weight illipe butter; from 62 to 68% StOSt; from 11 to 16% POSt; and from 2 to 6% POP; the percentages of StOSt, POSt and POP being by weight based on total triglycerides present in the composition, and having the following N-values: N30 of greater than 60; N35 of less than 30; and N10 of greater than 80.

5. The fat composition as claimed in claim 1, which has an N35 of less than 25.

6. The fat composition as claimed in claim 1, which comprises less than 5% by weight of lauric acid, based on C12 to C24 fatty acids present in the fat composition.

Description

EXAMPLES

(1) The examples include reference to the figures in which:

(2) FIGS. 1 and 2 show the results of tests on the ability of confectionery products comprising a fat composition of the invention to retain shape and resist blooming.

EXAMPLE 1

(3) Fat blends as provided in Table 1a were prepared, wherein PMF is palm mid fraction and SHs is shea stearin fraction containing 75% StOSt, 7% POSt and 2% POP.

(4) TABLE-US-00001 TABLE 1a Fat blend 1 (comparative) Fat blend 2 PMF 55 SHs 45 70 Illip? butter 30 Iodine value (IV) 34.4 32.5 Slip Melting Point, ? C. 32.6 34.5 N-value - SFC stabilized at 26? C. S26N10 92 S26N20 72 86 S26N25 63 83 S26N30 51 72 S26N35 7 21 S26N40 0 2 Fatty acid composition C12:0 0.08 0.0 C14:0 0.55 0.0 C16:0 33.01 6.4 C18:0 28.93 57.7 C18:1(t) 0.07 0.1 C18:1c 32.33 31.5 C18:2(t) 0.15 0.0 C18:2c 2.82 2.0 C18:3c 0.05 0.1 C20:0 1.44 1.9

(5) The following table (Table 1b) shows the StOSt, POSt and POP content of illipe butter, the shea stearin (SHs) and cocoa butter (CB) as well as of the blend according to the invention.

(6) TABLE-US-00002 TABLE 1b StOSt POSt POP SHs 75 7 2 Illipe 42 29 9 CB 26 40 17 70SHs/30illipe 65.1 13.6 4.1 70% fat (70 SHs + 30 Illipe) + 30 CB 53.4 21.5 8.0

EXAMPLE 2

(7) Ingredients were blended according to Table 2.

(8) TABLE-US-00003 TABLE 2 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 5 In % by With Fat with Fat with Fat with Fat with Fat weight blend 1 blend 2 blend 2 blend 2 blend 2 Fat blend 15 5 23 16.7 10 Cocoa Mass 40 36 17 30.3 36 Natural 10 3 Cocoa Powder Cocoa 9 4 Butter (CB) Sugar 45 49.6 49.6 Lecithin 0.2 0.4 0.4 Vanillin 0.02 0.02 0.02 Final fat 60CCB/ 85CCB/ 30CCB/ 50CCB/ 70CCB/ blend in % 40 15 70 50 30 by weight fat blend 1 fat blend 2 fat blend 2 fat blend fat blend StOSt 31.9 53.4 45.6 37.7 POSt 36.0 21.5 26.8 32.1 POP 15.1 8.0 10.6 13.1

EXAMPLE 3TEMPERING

(9) The test involves cycling the chocolate products from Example 2 up to an elevated temperature and then back down to ambient (25? C.).

(10) Test 1: 5 Cycles

(11) Cycle 1 heat at 37? C.; hold for 8 hours; reduce to 20? C. and hold for 16 hours

(12) Repeat 4 times and finally hold ambient temperature and time to bloom measured.

(13) TABLE-US-00004 TABLE 3 Samples Temper temperature, ? C. Observation during temper Recipe 1 26.0-28.0 Normal Recipe 2 25.8-28.6 Normal Recipe 3 26.0-29.6 Normal Recipe 4 26.6-29.2 Normal Recipe 5 27.6-30.8 Normal

(14) FIGS. 1 and 2 show the results of the tests. The figures show that the recipes increased in their ability to retain shape and resist blooming in the order 1<2<3<4<5.