A NON-TRANS AND COCOA BUTTER COMPATIBLE COMPOUND FAT COMPOSITION

Abstract

Disclosed is a fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids where at least part of said C14-fatty acids are found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt, MPO, or MOP triglycerides. Disclosed is further the use of such fat composition as a high cocoa butter compatible Cocoa butter replacer. The fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating or in chocolate or chocolate-like moulded products such as tablets and bars. A fat composition as disclosed shows the possibility to produce chocolate-like compounds with higher amount of cocoa butter in the fat phase without compromising the quality. The fats of the composition are preferably of non-animal origin, for example of vegetable origin, chemically synthesized and/or synthesized by cultivation.

Claims

1. A method of making a cocoa butter (CB) compatible cocoa butter replacer (CBR), the method comprising addition of a fat composition, the fat composition comprising: from 4% to 50% by weight of C14-fatty acids compared to the total weight of fatty acids; from 40% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids; from 15% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides; a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides between 1 and 5; at least 1% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides; at least 1% by weight of the sum of MMSt, MStM, MMP, and MPM triglycerides compared to the total weight of triglycerides; at least 1% by weight of the sum of MStO, MOSt, MPO, and MOP triglycerides compared to the total weight of triglycerides; and at least 1% by weight of the sum of MMM triglycerides compared to the total weight of triglycerides; wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22-, and/or C24-fatty acids, and wherein M is myristic acid (C14:0), P is palmitic acid (C16:0), St is steric acid (C18:0), and O is oleic acid (C18:1).

2. The method according to claim 1, wherein the CBR is a non-trans CBR.

3. The method according to claim 1, wherein the CBR has at least 5% by weight compatibility with cocoa butter.

4. The method according to claim 1, wherein the fat composition comprises from 0% to 3% by weight of saturated C12-fatty acids compared to the total weight of fatty acids.

5. The method according to claim 1, wherein the fat composition comprises at least 1% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides.

6. The method according to claim 1, wherein the fat composition comprises at least 1% by weight of the sum of MStM, MMSt, MPM, and MMP triglycerides compared to the total weight of triglycerides.

7. The method according to claim 1, wherein the fat composition comprises at least 1% by weight of the sum of MOSt, MStO, MOP, and MPO triglycerides compared to the total weight of triglycerides.

8. The method according to claim 1, wherein the fat composition comprises at least 1% by weight of the sum of MMM triglycerides compared to the total weight of triglycerides.

9. The method according to claim 1, wherein the fat composition comprises at least 5% by weight of the sum of MMM, MOM, MMO, MStM, MMSt, MPM, MMP, MOSt, MStO, MOP, and MPO triglycerides compared to the total weight of triglycerides.

10. The method according to claim 1, comprising from 4% to 40% by weight of C14-fatty acids compared to the total weight of fatty acids.

11. The method according to claim 1, comprising from 40% to 90% by weight of saturated fatty acids compared to the total weight of fatty acids.

12. The method according to claim 1, comprising from 20% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides.

13. The method according to claim 1, wherein the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the fat composition is between 1.0 and 5.0.

14. The method according to claim 1, wherein the fat composition is composed of at least a first triglyceride composition and a second triglyceride composition; wherein the first triglyceride composition comprises fatty acids randomly distributed on a glycerol backbone, and wherein the first triglyceride composition comprises: from 0% to 15% by weight of C12-fatty acids compared to the total weight of fatty acids in the first triglyceride composition; from 20% to 90% by weight of C14-fatty acids compared to the total weight of fatty acids in the first triglyceride composition; from 0% to 50% by weight of the sum of saturated C16-, C18-, C20-, C22-, C24-fatty acids compared to the total weight of fatty acids in the first triglyceride composition; and from 50% to 90% by weight of saturated fatty acids compared to the total weight of fatty acids in the first triglyceride composition.

15. The method according to claim 14, wherein the second triglyceride composition is a middle fraction of a randomly interesterified fat blend.

16. The method according to claim 15, wherein the middle fraction of a randomly interesterified fat blend is based on palm- and shea oil fractions.

17. The method according to claim 14, wherein the first triglyceride composition is comprised in an amount from 5% to 80% by weight compared to the total weight of the sum of the first triglyceride composition and the second triglyceride composition.

18. The method according to claim 14, wherein the second triglyceride composition is comprised in an amount from 20% to 95% by weight compared to the total weight of the sum of the first triglyceride composition and the second triglyceride composition.

19. The method according to claim 1, wherein the fat composition is non-lauric.

20. The method according to claim 1, wherein the triglycerides and fatty acids of the fat composition are of vegetable origin, chemically synthesized, and/or synthesized by cultivation.

21. A fat and cocoa butter composition comprising a fat composition and a cocoa butter containing component selected from cocoa butter, cocoa mass, and/or cocoa powder, wherein the fat composition comprises: from 4% to 50% by weight of C14-fatty acids compared to the total weight of fatty acids; from 40% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids; from 15% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides; a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides between 1 and 5; at least 1% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides; at least 1% by weight of the sum of MMSt, MStM, MMP, and MPM triglycerides compared to the total weight of triglycerides; at least 1% by weight of the sum of MStO, MOSt, MPO, and MOP triglycerides compared to the total weight of triglycerides; and at least 1% by weight of the sum of MMM triglycerides compared to the total weight of triglycerides; wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22-, and/or C24-fatty acids, and wherein M is myristic acid (C14:0), P is palmitic acid (C16:0), St is steric acid (C18:0), and O is oleic acid (C18:1) and wherein the cocoa butter containing component is in an amount resulting in a cocoa butter content in an amount between 5% and 30% by weight compared to the total weight of fat in the fat and cocoa butter composition.

22. The fat and cocoa butter composition according to claim 21, wherein the cocoa butter containing component is in an amount resulting in a cocoa butter content in an amount between 6% and 30% by weight compared to the total weight of fat in the fat and cocoa butter composition.

23. The method according to claim 1, comprising providing the fat composition for bakery, dairy, or confectionary applications, or in coating or enrobing for nuts, bakery or confectionary applications.

24. The fat and cocoa butter composition according to claim 21, wherein the fat and cocoa butter is provided for bakery, dairy, or confectionary applications, or in coating or for nuts, bakery or confectionary applications; or in fillings.

25. A confectionary or chocolate or chocolate-like product comprising between 25% and 70% by weight, wherein the fat composition comprises: from 4% to 50% by weight of C14-fatty acids compared to the total weight of fatty acids; from 40% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids; from 15% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides; a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides between 1 and 5; at least 1% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides; at least 1% by weight of the sum of MMSt, MStM, MMP, and MPM triglycerides compared to the total weight of triglycerides; at least 1% by weight of the sum of MStO, MOSt, MPO, and MOP triglycerides compared to the total weight of triglycerides; and at least 1% by weight of the sum of MMM triglycerides compared to the total weight of triglycerides; wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22-, and/or C24-fatty acids, and wherein M is myristic acid (C14:0), P is palmitic acid (C16:0), St is steric acid (C18:0), and O is oleic acid (C18:1).

26. A confectionary or chocolate-like product according to claim 25, wherein the confectionary or chocolate-like product comprises between 0.1% and 2% sorbitan tristearate (STS).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0063] When describing the below embodiments, the present invention envisages all possible combinations and permutations of the below described embodiments with the above disclosed aspects.

[0064] The invention relates to a fat composition comprising: from 4% to 50% by weight of C14-fatty acids compared to the total weight of fatty acids; from 40% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids; from 15% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides; a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides between 1 and 5; at least 1% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides; at least 1% by weight of the sum of MMSt, MStM, MMP, and MPM triglycerides compared to the total weight of triglycerides; at least 1% by weight of the sum of MStO, MOSt, MPO, and MOP triglycerides compared to the total weight of triglycerides; and at least 1% by weight of the sum of MMM triglycerides compared to the total weight of triglycerides; wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22-, and/or C24-fatty acids, and wherein M is myristic acid (C14:0), P is palmitic acid (C16:0), St is steric acid (C18:0), and O is oleic acid (C18:1).

[0065] The invention also relates to use of a fat composition (as disclosed herein) as a cocoa butter compatible CRR. Hence, the invention relates to use of a fat composition as a cocoa butter (CB) compatible cocoa butter replacer (CBR), the fat composition comprising: [0066] from 4% to 50% by weight of C14-fatty acids compared to the total weight of fatty acids; [0067] from 40% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids; [0068] from 15% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides; [0069] a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides between 1 and 5; [0070] at least 1% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides; [0071] at least 1% by weight of the sum of MMSt, MStM, MMP, and MPM triglycerides compared to the total weight of triglycerides; [0072] at least 1% by weight of the sum of MStO, MOSt, MPO, and MOP triglycerides compared to the total weight of triglycerides; and [0073] at least 1% by weight of the sum of MMM triglycerides compared to the total weight of triglycerides;

[0074] wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22-, and/or C24-fatty acids, and wherein M is myristic acid (C14:0), P is palmitic acid (C16:0), St is steric acid (C18:0), and O is oleic acid (C18:1).

[0075] In one or more embodiments the CBR is a non-trans CBR.

[0076] In one or more embodiments the fat composition is used as a high cocoa butter (CB) compatible cocoa butter replacer (CBR).

[0077] In one or more embodiments the CBR has at least 5% by weight compatibility with cocoa butter, such as at least 10%, such as at least 15%, such as at least 20%, such as at least 25%, or such as at least 30% by weight compatibility with cocoa butter.

[0078] The fat composition is preferable of non-animal origin, for example of vegetable origin, chemically synthesized, and/or synthesized by cultivation.

[0079] Thus, the fat composition of the present invention is a unique player when it comes to a non-trans CBR with high (at least 15%) compatibility with cocoa butter, where one of the main advantages of the fat composition of the invention is that it allows compound producers to include at least 15% cocoa butter on the fat basis and maintain the quality of the compound product specifically with respect to bloom stability for a long period of time. Since the fat composition of the invention can tolerate high amount of cocoa butter, it can be combined with cocoa mass to achieve a richer cocoa flavor than if only cocoa powder is used.

[0080] By selected from C16-, C18-, C20-, C22-, and/or C24-fatty acids is meant that the Sat in SatSatO and SatOSat can be selected from the same saturated fatty acid, meaning that SatSatO can be e.g., C16C16O (PPO) or C18C18O (StStO) or it can be individually selected from C16-, C18-, C20, C22-, and/or C24-fatty acids meaning that SatSatO can be e.g., C16C18O (PStO) or C18C16O (StPO).

[0081] By from 4% to 50% by weight of C14-fatty acids compared to the total weight of fatty acids is meant that between 4% and 50% of the total weight of fatty acids in the triglycerides of the fat composition is from C14-fatty acids.

[0082] By from 40% to 95% by weight of saturated fatty acids compared to the total weight of fatty acids is meant that between 40% and 95% of the total weight of fatty acids in the triglycerides of the fat composition is saturated fatty acids. Saturated fatty acids are chains of carbon atoms joined by single bonds, with the maximum number of hydrogen atoms attached to each carbon atom in the chain, in accordance with the above definitions.

[0083] By from 15% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides is meant that the total amount of SatSatO and SatOSat triglycerides is between 15% and 70% of the total weight of triglycerides of the fat composition.

[0084] In one or more embodiments, the fat composition comprises from 0% to 1% by weight of saturated C12-fatty acids compared to the total weight of fatty acids.

[0085] By from 0% to 1% by weight of C12-fatty acids compared to the total weight of fatty acids is meant that between 0% and 1% of the total weight of fatty acids in the triglycerides of the fat composition is from C12-fatty acids.

[0086] In one or more embodiments, the fat composition comprises from 0% to 3% by weight of saturated C12-fatty acids compared to the total weight of fatty acids, such as from 0% to 2%, or such as from 0% to 1%. In one or more embodiments, the fat composition is non-lauric, i.e. comprises less than 0.5% by weight of C12-fatty acids.

[0087] In one or more embodiments, the fat composition comprises 5% or less by weight of trans-unsaturated fatty acids compared to the total weight of fatty acids, such as 4% or less by weight, such as 2% or less by weight, such as 2% or less by weight, or such as 1% or less by weight of trans-unsaturated fatty acids compared to the total weight of fatty acids.

[0088] By 5% or less by weight of trans-unsaturated fatty acids compared to the total weight of fatty acids is meant that 5% or less of the total weight of fatty acids in the triglycerides of the fat composition is from trans-unsaturated fatty acids. In one or more embodiments, the fat composition is a non-trans fat composition.

[0089] In one or more embodiments, the fat composition is a fat composition comprising less than 1% by weight of trans-unsaturated fatty acids compared to the total weight of fatty acids, such as less than 0.8% by weight, such as less than 0.6% by weight, such as less than 0.5% by weight, or such as less than 0.2% by weight of trans-unsaturated fatty acids compared to the total weight of fatty acids.

[0090] In one or more embodiments, the fat composition is non-hydrogenated. Hydrogenation is a process where unsaturated fatty acids are made partially saturated. Non-hydrogenated means not hydrogenated or un-hydrogenated. By subjecting unsaturated fatty acids to a process of hydrogenation (e.g. involving a combination of catalysts, hydrogen, and heat), the double bond opens, and hydrogen atoms bind to the carbon atoms, hereby saturating the double bond. While most of the unsaturated oil will either remain as was (on its double bond structure) or be converted to the corresponding saturated fatty acid, some of the double bonds may open during the hydrogenation process and then re-close in another double bond configuration, hereby converting a cis fatty acid to a trans fatty acid, or vice versa. A non-hydrogenated fat composition is a composition comprising only non-hydrogenated fatty acids, meaning that the process of hydrogenation has not been performed on the fatty acids in said composition.

[0091] The fat composition, which is a non-hydrogenated fat composition, is a fat composition, which maintains a clean label.

[0092] In one or more embodiments, the fat composition comprises at least 1% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides, such as at least 2%, such as at least 3%, or such as at least 4% by weight of the sum of MOM and MMO triglycerides compared to the total weight of triglycerides.

[0093] In one or more embodiments, the fat composition comprises at least 1% by weight of the sum of MStM, MMSt, MPM, and MMP triglycerides compared to the total weight of triglycerides, such as at least 2%, such as at least 3%, such as at least 4%, or such as at least 5% by weight of the sum of MStM, MMSt, MPM, and MMP triglycerides compared to the total weight of triglycerides.

[0094] In one or more embodiments, the fat composition comprises at least 1% by weight of the sum of MOSt, MStO, MOP, and MPO triglycerides compared to the total weight of triglycerides, such as at least 2%, such as at least 3%, such as at least 4%, or such as at least 5% by weight of the sum of MOSt, MStO, MOP, and MPO triglycerides compared to the total weight of triglycerides.

[0095] In one or more embodiments, the fat composition comprises at least 1% by weight of the sum of MMM triglycerides compared to the total weight of triglycerides, such as at least 2%, such as at least 3%, such as at least 4%, or such as at least 5% by weight of the sum of MMM triglycerides compared to the total weight of triglycerides.

[0096] In one or more embodiments, the fat composition comprises at least 5% by weight of the sum of MMM, MOM, MMO, MStM, MMSt, MPM, MMP, MOSt, MStO, MOP, and MPO triglycerides compared to the total weight of triglycerides, such as at least 7%, such as at least 9%, such as at least 10%, such as at least 12%, such as at least 14%, or such as at least 15% by weight of the sum of MMM, MOM, MMO, MStM, MMSt, MPM, MMP, MOSt, MStO, MOP, and MPO triglycerides compared to the total weight of triglycerides.

[0097] In one or more embodiments, the fat composition comprises from 4% to 40% by weight of C14-fatty acids compared to the total weight of fatty acids, such as from 4% to 35%, such as from 4% to 30%, such as from 4% to 25%, such as from 4% to 20%, or such as from 4% to 15% by weight of C14-fatty acids compared to the total weight of fatty acids.

[0098] In one or more embodiments, the fat composition comprises from 40% to 90% by weight of saturated fatty acids compared to the total weight of fatty acids, such as from 40% to 85%, such as from 40% to 80%, such as from 40% to 75%, such as from 45% to 75%, or such as from 50% to 75% by weight of saturated fatty acids compared to the total weight of fatty acids.

[0099] In one or more embodiments, the fat composition comprises from 20% to 70% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides, such as from 25% to 70%, such as from 30% to 70%, such as from 35% to 70%, such as from 40% to 70%, such as from 40% to 65%, such as from 40% to 60%, or such as from 40% to 55% by weight of the sum of SatSatO and SatOSat triglycerides compared to the total weight of triglycerides.

[0100] In one or more embodiments, the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the fat composition is between 1.0 and 5.0, such as between 1.0 and 4.0, such as between 1.0 and 3.0, such as between 1.0 and 2.5, such as between 1.2 and 2.5, or such as between 1.2 and 2.2.

[0101] In one or more embodiments, the fat composition comprises a ratio of the weight of SatOSat triglycerides to the weight of SatSatO triglycerides in the fat composition is between 0.20 and 1.00, such as between 0.25 and 1.00, such as between 0.33 and 1.00, such as between 0.40 and 1.00, such as between 0.40 and 0.83, or such as between 0.45 and 0.83.

[0102] In one or more embodiments, the fat composition is composed of at least a first triglyceride composition and a second triglyceride composition; wherein the first triglyceride composition comprises fatty acids randomly distributed on a glycerol backbone, and wherein the first triglyceride composition comprises: from 0% to 15% by weight of C12-fatty acids compared to the total weight of fatty acids in the first triglyceride composition; from 20% to 90% by weight of C14-fatty acids compared to the total weight of fatty acids in the first triglyceride composition; from 0% to 50% by weight of the sum of saturated C16-, C18-, C20-, C22-, C24-fatty acids compared to the total weight of fatty acids in the first triglyceride composition; and from 50% to 90% by weight of saturated fatty acids compared to the total weight of fatty acids in the first triglyceride composition.

[0103] In one or more embodiments, the second triglyceride composition is a middle fraction of a randomly interesterified fat blend.

[0104] In one or more embodiments, the middle fraction of a randomly interesterified fat blend is based on palm- and shea oil fractions.

[0105] In one or more embodiments, the middle fraction of a randomly interesterified fat blend is based on palm- and shea-oil fractions. The middle fraction of randomly interesterified fat blend based on palm and shea fractions can be obtained from palm oil, palm oil fractions, shea oil, shea oil fractions, or combinations thereof. The middle fraction of randomly interesterified fat blend based on palm and shea fractions comprises, but not limited to, e.g. triglycerides of which from 1% to 5% by weight is selected from StOSt and StStO, from 13% to 18% by weight is selected from POSt and PStO, from 42% to 45% by weight is selected from POP and PPO, from 60% to 66% by weight is selected from SatOSat, SatSatO, or combinations thereof, and wherein the ratio of SatSatO to SatOSat is in a range from 1.8 to 2.2; wherein Sat is a saturated fatty acid selected from St (stearic acid), P (palmitic acid), or combinations thereof.

[0106] In one or more embodiments, the first triglyceride composition is comprised in an amount from 5% to 80% by weight compared to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, such as 5% to 70% by weight, such as 5% to 60% by weight, such as 5% to 50% by weight, such as 5% to 40% by weight, such as 5% to 30% by weight, such as 5% to 25% by weight, or such as 5% to 20% by weight compared to the total weight of the sum of the first triglyceride composition and the second triglyceride composition.

[0107] By the first triglyceride composition being in an amount from 5% to 80% by weight compared to the total weight of the sum of the first triglyceride composition and the second triglyceride composition is meant that between 5% and 80% of the total weight of both the first triglyceride composition and the second triglyceride composition is from the first triglyceride composition.

[0108] In one or more embodiments, the second triglyceride composition is comprised in an amount from 20% to 95% by weight compared to the total weight of the sum of the first triglyceride composition and the second triglyceride composition, such as 30% to 95% by weight, such as 40% to 95% by weight, such as 50% to 95% by weight, such as 60% to 95% by weight, such as 70% to 95% by weight, such as 70% to 90% by weight, such as 70% to 85% by weight, such as 70% to 80% by weight, or such as 75% to 80% by weight compared to the total weight of the sum of the first triglyceride composition and the second triglyceride composition.

[0109] By the second triglyceride composition being in an amount from 20% to 95% by weight compared to the total weight of the sum of the first triglyceride composition and the second triglyceride composition is meant that between 20% and 95% of the total weight of both the first triglyceride composition and the second triglyceride composition is from the second triglyceride composition.

[0110] The fat composition composed of the first triglyceride composition and the second triglyceride composition can be obtained by any combination of mixing the first triglyceride composition and the second triglyceride composition as long as the first triglyceride composition is in the weight range between 5% and 80%, and the second triglyceride composition is in the weight range between 20% and 95%.

[0111] Further disclosed herein is a fat and cocoa butter composition comprising a fat composition as disclosed herein and a cocoa butter containing component selected from cocoa butter, cocoa mass, and/or cocoa powder, wherein the cocoa butter containing component is in an amount resulting in a cocoa butter content in an amount between 5% and 30% by weight compared to the total weight of fat in the fat and cocoa butter composition.

[0112] In one or more embodiments, the cocoa butter containing component is in an amount resulting in a cocoa butter content in an amount between 6% and 30% by weight compared to the total weight of fat in the fat and cocoa butter composition, such as between 10% and 30% by weight, such as between 15% and 30% by weight, or such as between 20% and 30% by weight.

[0113] Further disclosed herein is the use of a fat composition as disclosed herein for bakery, dairy, or confectionary applications, or in coating or enrobing for nuts, bakery or confectionary applications, such as bakery or confectionary application or confectionary moulding applications, selected from biscuit, cake, muffin, donut, pastry, or bread applications; or in fillings, such as bakery fillings and confectionary fillings; or for chocolate and chocolate-like coatings; or for chocolate or chocolate-like spreads, which are spreadable at room temperature.

[0114] Further disclosed herein is the use of a fat and cocoa butter composition as disclosed herein for bakery, dairy, or confectionary applications, or in coating or for nuts, bakery or confectionary applications, such as bakery or confectionary application or confectionary moulding applications, selected from biscuit, cake, muffin, donut, pastry, or bread applications; or in fillings, such as bakery fillings and confectionary fillings; or for chocolate and chocolate-like coatings; or for chocolate or chocolate-like spreads, which are spreadable at room temperature.

[0115] Further disclosed herein is a confectionary or chocolate or chocolate-like product comprising between 25% and 70% by weight, such as between 25% and 60%, such as between 25% and 50%, such as between 25% and 40%, or such as between 28% and 40% by weight of a fat composition as disclosed herein.

[0116] In one or more embodiments, the confectionary or chocolate-like product comprises between 0.1% and 2% sorbitan tristearate (STS).

[0117] The present invention is further illustrated by the following examples, which are not to be construed as limiting the scope of protection.

EXAMPLES

Example 1: Esterification of Glycerol With Free Fatty Acids

[0118] Glycerol and fatty acids were mixed to provide the reaction mixture according to Table 1. The reaction mixture was placed in a 6 L three-necked flask, equipped with a vacuum inlet, a cold trap, and a condenser heated to 70 C. The reaction mixture was heated to 170 C. within 30 minutes under reduced pressure of approximately 100-150 mbar. The reaction mixture was kept at 170-180 C. for 7 hours where the pressure was reduced stepwise to 33 mbar as the reaction time progressed. The temperature was then raised to 210 C. Once the temperature reached 210 C., the reaction mixture was held for 2 hours. Excess free fatty acids from the reaction mixture were distilled off at 240 C. under reduced pressure. The final fat composition was obtained once the crude oil was bleached, filtered, and deodorized.

[0119] Table 1: The esterification feed composition, free fatty acid composition and solid fat content (SFC) of the triglyceride compositions (esterification product) obtained from the esterification process.

TABLE-US-00001 TABLE 1 Esterification product Fat A Fat B Glycerol (g) 179.0 127.5 99% Lauric acid (g) 0.0 274.0 99% Myristic acid (g) 1127.0 1098.0 98% Palmitic acid (g) 112.5 0.0 98% Stearic acid (g) 185.5 0.0 82% Oleic acid (g) 431.5 0.0 Free fatty acid (FFA) 0.3 0.2 Monoglyceride (MAG) 0.0 0.2 Diglyceride (DAG) 3.6 4.3 Triglyceride (TAG) 95.5 95.4 Fatty acid composition of the esterification product C12:0 (% w/w) 0.0 18.9 C14:0 (% w/w) 59.5 79.8 C16:0 (% w/w) 6.5 0.3 C18:0 (% w/w) 11.0 0.4 C18:1 (% w/w) 19.5 0.4 C18:2 (% w/w) 2.9 0.0 C20:0 (% w/w) 0.2 0.0 C20:1 (% w/w) 0.0 0.0 Other fatty acids 0.4 0.2 SAFA (% w/w) 77.2 100.0 Sum C16:0 to C24:0 (% w/w) 17.7 0.7 Solid fat content (SFC) of the esterification product SFC (10 C.) 91.4 98.2 SFC (20 C.) 82.1 97.8 SFC (25 C.) 70.0 97.6 SFC (30 C.) 53.6 96.8 SFC (35 C.) 34.0 90.4 SFC (40 C.) 10.5 64.4

[0120] The fatty acid composition of the fat compositions is analysed using IUPAC 2.301 (Methylation) and IUPAC 2.304 (GLC). The triglyceride composition of fat compositions is analysed using AOCS Ce 5b-89. The solid fat content (SFC) is measured according to IUPAC 2.150a.

Example 2: Fat Compositions

[0121] The esterification products produced according to example 1 (Fat A and Fat B) was blended with a middle fraction of a randomly interesterified fat blend based on palm and shea fractions (Fat Csee table 2) in a ratio of 20:80 (w/w). The fatty acid compositions and solid fat content of the fat compositions obtained is shown in table 3 below. Fat F is based on a commercially available non-hydro CBR, Akopol NH 53.

TABLE-US-00002 TABLE 2 Randomly interesterified fat blend based on palm and shea fractions Fat C StOSt + StStO (% w/w) 3.2 POSt + PStO (% w/w) 15.6 POP + PPO (% w/w) 43.8 Sum C16:0 to C24:0 (% w/w) 63.9 Sum of SatSatO and SatOSat (% w/w) * 63 Ratio SatSatO/SatOSat * 2 *Where Sat is selected from saturated fatty acids C16:0-C24:0.

[0122] Table 3: Fatty acid composition and solid fat content of the fat compositions after mixture of the esterification products produced according to example 1 with the randomly interesterified fat blend based on palm and shea fractions according to the amounts in the table.

TABLE-US-00003 TABLE 3 Fat E Fat F Fat composition Fat D (Comp.) (Comp.) Fat A (% w/w) 20 (Esterification product) Fat B (% w/w) 20 (Esterification product) Fat C (% w/w) 80 80 (randomly interesterified fat blend based on palm and shea fractions) Akopol NH 53 (% w/W) 100 Fatty acid composition C12:0 (% w/w) 0.2 4.0 4.2 C14:0 (% w/w) 12.5 16.8 2.6 C16:0 (% w/w) 45.6 43.3 50.5 C18:0 (% w/w) 10.2 8.4 9.5 C18:1 (% w/w) 26.0 22.2 26.6 C18:2 (% w/w) 4.2 4.0 4.7 C20:0 (% w/w) 0.4 0.5 0.5 C20:1 (% w/w) 0.1 0.1 0.1 Other fatty acids (% w/w) 0.8 0.7 1.3 Trans fatty acids (% w/w) <1.0 <1.0 <1.0 SAFA (% w/w) 69.0 73.1 67.8 Sum of SatSatO and 50.4 50.4 59.9 SatOSat (% w/w) * Ratio SatSatO/SatOSat * 2.0 2.0 2.0 MMM (% w/w) 5.1 9.2 <1 Sum of MMO and MOM 4.2 <1 <1 (% w/w) Sum of MMSt, MStM, 3.8 <1 <1 MMP, and MPM (% w/w) Sum of MStO, MOSt, 2.4 1.2 2.0 MPO, and MOP (% w/w) Solid fat content (SFC) of fat composition SFC (10 C.) 92.9 94.1 92.3 SFC (20 C.) 83.8 87.1 84.5 SFC (25 C.) 62.6 65.4 58.2 SFC (30 C.) 40.8 40 33.3 SFC (35 C.) 17.1 13.6 12.7 SFC (40 C.) 1.9 <0.5 <0.5 *Where Sat is selected from saturated fatty acids C16:0-C24:0.

[0123] The analyses methods used to analyse the composition are similar to the ones disclosed for table 1.

Example 3: Recipes and Manufacture of Dark Chocolate-Like Compounds

[0124] Three different dark chocolate-like compounds were produced according to the recipe given in table 4 without adding cocoa mass to the recipe (Low CB) and using fat compositions D, E, and F, respectively, resulting in chocolate-like compounds D-L, E-L, and F-L (L denoting low amount of cocoa butter on the fat basis in the recipe).

[0125] Three other dark chocolate-like compounds were also produced according to the recipe given in table 4 including addition of cocoa mass to the recipe (High CB) and using fat compositions D, E, and F, respectively, resulting in chocolate-like compounds D-H, E-H, and F-H (H denoting high amount of cocoa butter on the fat basis in the recipe).

[0126] All the ingredients for producing the dark chocolate-like compounds (except lecithin and some of the fat) were mixed in a Hobart N-50 mixer at 65 C. for 10 minutes and refined in a Buhler SDY-300 three-roll refiner (with 300 mm width) to a particle size of approximately 20. Afterwards, the dark compounds were conched in the Hobart mixer for 6 hours at 65 C. After conching for 5.5 hours, the lecithin was added and after 5.75 hours, the rest of the fat was added and conching were continued. The chocolate-like compounds produced were used for making 50 g tablets and for coating biscuits, which were subsequently cooled in a three-zone cooling tunnel with temperatures of 15 C., 12 C., and 15 C., respectively.

[0127] Table 4: The recipe for a dark chocolate compound comprising either low CB or high CB.

TABLE-US-00004 TABLE 4 Dark chocolate-like compound composition Low CB High CB Chocolate-like compound D-L/E-L/F-L D-H/E-H/F-H Fat D, E, or F (% w/w) 34.30 28.56 Cocoa powder (10-12% CB) (% w/w) 15.00 9.25 Sugar (% w/w) 43.58 43.58 Sorbitan tristearate (STS) (% w/w) 0.70 0.58 Skim milk powder (% w/w) 6.00 6.00 Lecithin (% w/w) 0.40 0.40 Vanillin (% w/w) 0.02 0.02 Cocoa mass (% w/w) 0.00 11.61 The fat composition distribution in the recipe Fat + STS (%) 95.3 79.3 Cocoa butter (%) 4.5 20.5 Milk fat (%) 0.2 0.2 Total fat content (g) 36.7 36.7

[0128] As it can be seen in table 4, the dark chocolate-like compounds have two different contents of cocoa mass/cocoa powder in their recipe and thus have cocoa butter contents of either 4.5% or 20.5% in their fat composition, denoted low and high respectively.

Example 4: Crystallization Rate of Biscuits Coated With Chocolate-Like Compounds Produced According to Example 3

[0129] Biscuits were coated with the dark chocolate-like compounds created above. Coating was performed at 45 C. in a Nielsen enrobing machine followed by cooling in a three-zone cooling tunnel at temperatures of 15 C., 12 C., and 15 C. for specific cooling periods. The coatings were evaluated immediately after the cooling period. The dark compound coatings on the biscuits are subjectively evaluated at specific cooling times and the coating is evaluated according to the following score scaling: [0130] 1. The coating is still liquid on some parts of the biscuit, while other parts are semi solidified. [0131] 2. The whole coating is semi solidified, but very sticky and very soft. There is no liquid coating parts on biscuit anymore. [0132] 3. The whole coating has solidified; however, the coating is still sticky, soft, and not ready for packaging. [0133] 4. The whole coating is hard and not sticky. It is possibly to pack the product.

[0134] Score value 4 is the most important score as it indicates that the coated biscuits are ready for flow packing. Results of crystallization rate for the coated biscuits are illustrated in Table 5 where the specific cooling period needed to obtain a score of 4 for biscuits coated with each dark chocolate-like compound is shown.

[0135] Table 5: Crystallization rate of biscuits coated with the dark chocolate-like compounds

TABLE-US-00005 TABLE 5 Dark chocolate-like compound E-L F-L E-H F-H D-L (Comp.) (Comp.) D-H (Comp.) (Comp.) Fat composition D E F D E F Crystallization rate Specific cooling 4 3 6 6 5 >12 period needed to obtain a score of 4 (minutes)

[0136] Results showed that the crystallization rate of the coated biscuits with chocolate-like compound D-H produced using fat composition D of invention with a high content of cocoa butter (20%) in its fat composition is comparable to a biscuit coated with chocolate-like compound F-L (produced using Akopol NH 53) with only low amount of cocoa butter (4.5%) in its fat composition. It is a known fact in the art that a reduction in crystallization rate of chocolate-like compounds is observed when the amount of cocoa butter in the fat phase is increased. Therefore, using the fat composition of the invention (fat D) provides the possibility to produce chocolate-like compounds with at least 20% cocoa butter in their fat phase without making a substantial compromise of functionality with respect to crystallization rate of the chocolate-like compound.

[0137] The crystallization rate was evaluated to show that by incorporating high amounts of cocoa butter there were little impact on the crystallization rate. It is here shown that by adding high amount of cocoa butter the crystallization rate of the present invention is comparable to the crystallization rate of best in the market non-trans CBR with only 4.5% CB in its fat composition.

Example 5: Mould-Releasability of Tablets Produced Using the Chocolate-Like Compounds Made According to Example 3

[0138] The chocolate-like compounds produced according to example 3 were transferred into 50 g moulds at 45 C. followed by cooling in a three-zone cooling tunnel with temperatures of 15 C., 12 C., and 15 C., respectively for 30 minutes. The tablets were immediately evaluated after the cooling period. Table 6 summarizes the results of mould-releasability for the chocolate-like compound tablets, which were determined by counting the dry grids of the mould and expressing the results based on percentage of the dried grids out of the total grids of the mould.

[0139] Table 6: Mould-releasability of tablets made using the dark chocolate-like compounds

TABLE-US-00006 TABLE 6 Dark chocolate-like compound E-L F-L E-H F-H D-L (Comp.) (Comp.) D-H (Comp.) (Comp.) Fat composition D E F D E F Mould-releasability Mould releasability 97 100 62 94 93 20 after 30 minutes of cooling (%)

[0140] Results showed comparable mould-releasability for tablets made with dark chocolate-like compounds D-L and D-H with low and high cocoa butter in their fat composition, respectively and which are both made with the fat composition of invention (Fat D). This means that mould-releasability of chocolate-like compounds with 20% cocoa butter in their fat composition made with the fat composition of invention will not be negatively affected despite the high content of cocoa butter in the fat composition. Apart from this, tablets made with dark chocolate-like compound D-H comprising the fat composition of invention (Fat D) showed superior mould-releasability when compared to dark chocolate-like compound F-H comprising Akopol NH 53 (Fat F) when both contain 20% cocoa butter in their fat composition.

Example 6: Texture Analysis of Dark Chocolate-Like Compound Tablets

[0141] The chocolate-like compound tablets produced according to example 5 were stored at temperature of 20 C. for at least a week after they have been cooled for a total of 60 minutes (complete solidification). Texture measurement was performed at 20 C. using a TAX2 Plus texture analyzer with a P2 needle and 3 mm penetration. The tablets were penetrated until a standard deviation of below 5% was obtained (typically needed eight penetrations). Table 7 shows the mean values of measurements of the penetration force measured in grams.

[0142] Table 7: Texture measured in chocolate-like compound tablets as compared with the reference

TABLE-US-00007 TABLE 7 Dark chocolate-like compound E-L F-L E-H F-H D-L (Comp.) (Comp.) D-H (Comp.) (Comp.) Fat composition D E F D E F Texture analysis Texture after 1 week 445 2 450 3 415 4 506 4 420 3 352 5 at 20 C. (g) Texture after 1 month 456 5 436 4 492 4 392 5 at 20 C. (g)
Comparing dark-chocolate-like compounds with high cocoa butter content in their fat composition (20%) showed a significantly higher texture for dark chocolate-like compound D-H made with the fat composition of invention (Fat D) as compared to dark-chocolate like compounds E-H and F-H.

Example 7: Bloom-Stability of Dark-Chocolate-Like Compounds

[0143] The 50 g tablets and coated biscuits made using the chocolate-like compounds produced according to example 3 were cooled in a three-zone cooling tunnel with temperatures of 15 C., 12 C. and 15 C., respectively (1 hour for tablets and 15 minutes for coated biscuits). Afterwards, they were stored for a minimum of three days at 20 C. before being moved to cabinets with different temperatures of 15 C., 20 C., and 23 C. Bloom evaluations were made weekly and according to a scale from 1-10. Character 1 signifies heavy bloom and no gloss whereas character 10 signifies no bloom and high gloss. Character 4 marks the onset of a very weak bloom.

[0144] Table 8 illustrates the bloom-stability results for tablets and coated biscuits produced, where numbers in ( ) indicate the bloom-stability characters as described above after the amount of weeks that has lapsed. The experiment was discontinued when bloom value 3 (on the above scale) was reached, and the results are therefore no longer marked with a larger than sign (also marked with bold in the table).

[0145] Table 8: Bloom-stability results for tablets and coated biscuits

TABLE-US-00008 TABLE 8 Dark chocolate-like compound E-L F-L E-H F-H D-L (Comp.) (Comp.) D-H (Comp.) (Comp.) Fat composition D E F D E F Bloom stability of tablet 15 C./weeks (scale) >52 (4) >46 (8) >52 (4) >52 (8) 25 (3) >14 (8) 20 C./weeks (scale) >52 (8) 44 (3) >52 (7) >52 (8) 6 (3) 9 (3) Bloom stability of coated biscuits 15 C./weeks (scale) 29 (3) 15 (3) 3 (3) 27 (3) 29 (3) 2 (3) 20 C./weeks (scale) >52 (8) >46 (8) >52 (8) >52 (4) 8 (3) 9 (3) 23 C./weeks (scale) >52 (8) >46 (8) >52 (8) >52 (8) >46 (8) >14 (8)

[0146] Both coated biscuits and tablets made using the chocolate-like compounds comprised of the fat composition of invention (Fat D) with 20% cocoa butter in the fat phase were bloom-stable for more than 52 weeks at 20 C. This is superior to both coated biscuits and tablets made using the chocolate-like compounds E-H and F-H comprised of fats E and F, respectively which all bloomed in less than 2 weeks of storage at 20 C.

[0147] At 15 C., tablets made with the chocolate-like compound D-H comprising the fat composition of invention (Fat D) with 20% cocoa butter in the fat phase showed bloom-stability of more than 52 weeks whereas tablets made with chocolate-like compound E-H comprising fat E bloomed after only 25 weeks.

CONCLUSION

[0148] The examples above shows that using the non-lauric, non-trans fat composition of the invention (Fat D) provides the possibility to produce chocolate-like compounds with at least 20% cocoa butter in the fat phase with long shelf-life and without having to make a substantial compromise of production like capacity in both coating and molding applications.