[go: up one dir, main page]

WO2025193516A1 - Composition de matière grasse - Google Patents

Composition de matière grasse

Info

Publication number
WO2025193516A1
WO2025193516A1 PCT/US2025/018806 US2025018806W WO2025193516A1 WO 2025193516 A1 WO2025193516 A1 WO 2025193516A1 US 2025018806 W US2025018806 W US 2025018806W WO 2025193516 A1 WO2025193516 A1 WO 2025193516A1
Authority
WO
WIPO (PCT)
Prior art keywords
fat
fat composition
interesterified
sfc
compound coating
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/US2025/018806
Other languages
English (en)
Inventor
David FREDRICKSON
David Christopher KODAMA
Tamara Lynn MAY
Serpil Metin
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cargill Inc
Original Assignee
Cargill Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cargill Inc filed Critical Cargill Inc
Publication of WO2025193516A1 publication Critical patent/WO2025193516A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/34—Cocoa substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A23G1/38—Cocoa butter substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Definitions

  • the present invention relates to a fat composition, wherein the fat composition has an improved heat resistance, provides good bloom resistance and it has a low content of trans fatty acids residues.
  • the present invention further relates to a method for preparing the fat composition for use in bakery and confectionery applications.
  • the present invention also relates to bakery products or confectionery products comprising said fat composition.
  • cocoa butter was the only vegetable fat used in chocolate confectionery.
  • increasing demand, high prices, and differences in crop qualities all led to a search for worthy alternatives to cocoa butter as a vegetable fat.
  • cocoa butter equivalents CBE
  • non-hydrogenated vegetable fats such as palm oil fractions combined with fats such as illipe butter or fractions of shea butter
  • L-CBS lauric cocoa butter substitutes
  • NL-CBR non-lauric cocoa butter replacers
  • Lauric cocoa butter substitutes are usually derived from coconut oil or palm kernel oil and can be obtained by subjecting these fats to a fractionation process and/or a hydrogenation reaction.
  • the lauric-CBS fats have a fatty acid and triglyceride composition which is completely different from that of cocoa butter and of the non-lauric CBR and are non-temper PT-2062-WO-PCT fats.
  • the lauric-CBS fats have a low compatibility with cocoa butter and when combined with cocoa butter can lead to bloom formation, softening of the product because of the eutectic effect.
  • the present invention relates to a fat composition comprising interesterified fat wherein the fat composition is having a) a weight ratio of fatty acids residues (C16:0+C18:0)/(C8:0+C10:0+C12:0) is from 0.75 to 1.10.
  • a solid fat content at 30°C of from 48 to 60 % b) a solid fat content at 30°C of from 48 to 60 %; and c) a delta of solid fat content at 25°C and solid fat content at 30°C (SFC at 25°C – SFC at 30°C) of from 17 to 24 %, wherein SFC is measured according to the standard AOCS Cd 16b-93 method I, and wherein the interesterified fat is present in an amount of from 88 to 100 wt.%; preferably from 90 to 100 wt.%.
  • a compound coating or filling comprising the fat composition according to any one of preceding claims; and at least one ingredient selected from milk powder, sugar, cocoa powder or a combination of two or more thereof.
  • the process is comprising the following steps: a) Mixing i) at least a portion or all the fat composition in molten state, ii) at least one ingredient in dry form, iii) optionally one or more emulsifiers, and wherein a pasty mixture (1) is formed, and b) Optionally grinding the pasty mixture (1) into a ground mixture (2), and c) Optionally mixing the remaining amount of the fat composition, optionally emulsifiers, colorants, flavors.
  • the present invention relates to a fat composition comprising interesterified fat wherein the fat composition is having a) a weight ratio of fatty acids residues (C16:0+C18:0)/(C8:0+C10:0+C12:0) is from 0.75 to 1.10.
  • the “fat composition” is a composition comprising monoglycerides, diglycerides and triglycerides.
  • the fat composition preferably contains at least 80 wt.%, preferably at least 90 wt.% of triglycerides, more preferably at least 95 wt.% of triglycerides based upon the weight of the fat.
  • the “fat composition” is free of hydrogenated fats.
  • PT-2062-WO-PCT [0019]
  • the “fat composition” is a composition comprising an interesterified fat.
  • the interesterified fats are fats wherein the fatty acids that are bound as acyl group in glycerides are randomly distributed over the glycerol backbone of the triglycerides.
  • the interesterified fat can be obtained by means of a process of chemical or enzymatic interesterification.
  • the interesterified fat may be a single fat or a mixture of two or more interesterified fats.
  • the interesterified fat may be the result of interesterification of a single or more than one fat.
  • a chemical interesterification is performed by using a basic catalyst, such as, but not limited to, sodium methoxide or sodium ethoxide.
  • An enzymatic interesterification is obtained by means of a lipase enzyme. The lipase will generally be non-selective for the positions on the glyceride backbone in order to achieve the optimum random interesterification.
  • Suitable lipases include the lipases from Thermomyces lanuginosa, Rhizomucor miehei, Rhizopus delemar and Candida rugosa.
  • the lipase is suitable for use with food products.
  • Solid Fat Content SFC is a well-known characteristic of fats, and it is the percentage of solids in fat at a specified temperature.
  • the solid fat content is measured with NMR, according to the standard AOCS Cd 16b-93 method I (for non-temper fats, e.g. interesterified fats).
  • the claimed fat composition is having a) a solid fat content at 30°C of from 48 to 60 %; preferably of from 50 to 58%; and b) a delta of solid fat content at 25°C and solid fat content at 30°C (SFC at 25°C – SFC at 30°C) of from 17 to 24 %, preferably of from 18 to 23 %.
  • the claimed fat composition is having a solid fat content at 20°C of more than 70%, preferably more than 75 %, most preferably more than 80%.
  • the claimed fat composition is having a solid fat content at 20°C of from 80 to 90%.
  • PT-2062-WO-PCT [0032] In an aspect of the invention, the claimed fat composition is having a solid fat content at 35°C of more than 15%, preferably of more than 20%.
  • the claimed fat composition is having a solid fat content at 35°C of from 20 to 32%.
  • the claimed fat composition is having a solid fat content at 37.8°C from 3 to 22 %, preferably from 6 to 16 %.
  • the claimed fat composition has a ratio of solid fat content at 37.8°C over the solid fat content at 20°C (SFC at 37.8°C/SFC at 20°C) from 0.01 - 0.30, preferably from 0.03 - 0.20.
  • SFC at 37.8°C/SFC at 20°C a ratio of solid fat content at 37.8°C over the solid fat content at 20°C
  • a solid fat content at 30°C of from 48 to 60 %
  • a delta of solid fat content at 25°C and solid fat content at 30°C SFC at 25°C – SFC at 30°C) of from 17 to 24 % gives an indication of heat-resistance of the fat composition.
  • the values for SFC at 30°C and the delta value at 25°C and 30°C as it is claimed, may indicate that the fat composition is having a good heat-resistance, even an improved (increased) heat-resistance compared with existing lauric cocoa butter substitutes (L- CBS).
  • L- CBS lauric cocoa butter substitutes
  • a fat composition that has trans fatty acid content (TFA) of below 1.5 wt.%.
  • TFA trans fatty acid content
  • a fat composition that a content of stearic acid (C18:0) of from 2 to 5 wt.%, preferably of from 3 to 4 wt.%.
  • the interesterified fat is an interesterified fat blend of palm kernel stearin with iodine value (IV) 5 to 9, preferably iodine value (IV) of 7 and palm super stearin with iodine value (IV) 11 to 13, preferably 12.
  • the interesterified fat is an interesterified fat blend of palm kernel stearin with iodine value (IV) 5 to 9, preferably iodine value (IV) of 7, and palm super stearin with iodine value (IV) 11 to 13 and PT-2062-WO-PCT wherein the palm kernel stearin is present in an amount of 40 to 65 wt.% and the palm super stearin is present in an amount of 35 to 60 wt.%.
  • the palm kernel stearin is present in an amount of 40 to 65 wt.% and the palm super stearin is present in an amount of 35 to 60 wt.%.
  • a fat composition that is further comprising a fat in an amount of up to 12 wt.%; preferably up to 10 wt.%; and the fat is selected from interesterified fats, fractionated fats and combinations thereof.
  • the further fat is comprising an interesterified fat, a fractionated fat, or a blend thereof.
  • the further fat is a fractionated fat.
  • the “fractionated fats” are referring to the fractions obtained from palm oil or palm kernel oil. The fractions may be obtained by single or multiple step fractionation. The fractionation may be performed dry or by means of solvent.
  • the further fat is a fraction such as palm super stearin with iodine value (IV) 11 to 13, palm kernel stearin with iodine value (IV) 5 to 9, or a combination thereof, more preferably palm super stearin with iodine value (IV) 11 to 13.
  • the obtained fractions may further be interesterified with other fractions or other fats.
  • the fat composition is comprising a mixture of two or more interesterified fats.
  • the fat composition is comprising an interesterified fat and a fractionated fat.
  • the fat composition is consisting of an interesterified fat and a fractionated fat.
  • the claimed fat composition is comprising from 88 to 100 wt.%; preferably from 90 to 100 wt.% of an interesterified fat blend of palm kernel stearin iodine value (IV) 7 and palm super stearin iodine value (IV) 12.
  • the fat composition comprising up to 12 wt.% palm super stearin iodine value (IV) 11 to 13; and from 88 to 100 wt.% interesterified fat blend of palm kernel stearin iodine value (IV) 5 to 9, preferably IV 7 and palm super stearin iodine value (IV) 11 to 13, preferably iodine value (IV) 12.
  • the fat composition comprising up to 12 wt.% palm super stearin iodine value (IV) 11 to 13; and from 88 to 100 wt.% interesterified fat blend of palm kernel stearin iodine value (IV) 5 to 9, preferably iodine value (IV) 7 and palm super stearin iodine value (IV) 11 to 13, preferably IV 12, wherein the palm kernel stearin is PT-2062-WO-PCT present in an amount of 40 to 65 wt.% and the palm super stearin is present in an amount of 35 to 60 wt.%.
  • the present invention relates to a process for preparing the claimed fat composition and the process is comprising the following steps: a) blending vegetable fats, b) interesterification of the fat blend c) and optionally blending with a further fat selected from interesterified fats, fractionated fats and combinations thereof.
  • a process for preparing the claimed fat composition and the process is comprising the following steps: a) blending vegetable fats, b) interesterification of the fat blend c) and optionally blending with a fractionated fat.
  • the fat composition can be used as such in a compound coating, or a filling.
  • the fat composition can be used as such in a compound coating.
  • the fat composition can be used as such in a filling.
  • Compound coating or filling [0061]
  • the present invention relates to a compound coating or filling comprising the claimed fat composition and at least one ingredient selected from milk powder, sweetener, cocoa powder or a combination of two or more thereof. [0062] In an aspect of invention, it relates to a compound coating comprising the claimed fat composition and at least one ingredient selected from milk powder, sweetener, cocoa powder or a combination of two or more thereof.
  • the compound coating or filling according to the present invention preferably comprises from 10 to 60 wt.% of the fat composition, preferably from 20 to 50 wt. %, more preferably from 28 to 40 wt.%, relative to the total weight of the food product; and at least one ingredient selected from milk powder, sweetener, cocoa powder or a combination of two or more thereof.
  • the “at least one ingredient” is selected from milk powder, sweeteners, cocoa powder or a combination of two or more thereof.
  • the at least one ingredient may be milk powder.
  • milk powders are manufactured dairy products made by spray drying fresh milk.
  • Milk powders may come in regular and instant versions.
  • Milk powders are products made from pure milk or may come as by-products from the cheese or butter-making process. It may include whole or skimmed milk powder, whey powder and the like. Preferably the milk powder is whole milk powder, skimmed milk powder or whey powder.
  • the at least one ingredient may be sweetener.
  • a sweetener is a sweetener-based ingredient, i.e.
  • a substance used to sweeten food or drink such as sugar, honey, glucose syrups, fructose syrups, maple syrup, agave nectar and/or low digestible carbohydrates e.g polydextrose, inulin, oligofructose, maltodextrin and the like and/or non-nutritive sweeteners such as steviol glycosides, saccharin, aspartame, sucralose, cyclamates, acesulfame K, aspartame, thaumatin, sugar alcohols and the like.
  • non-nutritive sweeteners such as steviol glycosides, saccharin, aspartame, sucralose, cyclamates, acesulfame K, aspartame, thaumatin, sugar alcohols and the like.
  • the “at least one ingredient” may be natural and synthetic colorants, emulsifiers, salt, natural and synthetic flavors such as natural vanilla, vanillin, hazelnut flavour, butterscotch flavour, lemon flavour, caramel flavour, dulce de leche flavour, coffee flavour, and the like.
  • Emulsifiers or surfactants such as lecithin may improve the rheological properties.
  • emulsifiers include lecithin derived from vegetable sources such as soybean, sunflowers, rapeseed, cottonseed, olive, ground nut, linola, linseed, palm, coconut, safflower, and corn; fractionated lecithin enriched in either phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol or any combination of two or more thereof; hydroxylated lecithin; mono- and di-glycerides; phosphated mono- and di-glycerides; diacetyl tartaric acid esters of mono-and di-glycerides (PMD/DATEM); monosodium phosphate derivatives of mono- and di-glycerides; sorbitan monostearate; polyoxyethylene sorbitan monostearate; polyglycerol esters of fatty acids; polyglycerol polyricinoleate (PGPR); propylene glycol mono and di-
  • the compound coating or filling may contain beyond the fat composition of the present invention, fat components present in the at least one ingredient, such as fats present in cocoa components (cocoa powder, cocoa mass), in milk components (whole milk powder, whey powder), in nut paste (for example, finely ground hazelnuts, peanuts), and the PT-2062-WO-PCT like.
  • the present invention relates to a compound coating or filling, preferably the compound coating having a total fat content of 15 to 65 wt. %, preferably from 25 to 55 wt. %, more preferably from 30 to 45 wt.
  • the total fat content of the compound coating or filling, preferably the compound coating is consisting of at least 90 wt.% of the fat composition of the present invention and not more than 10 wt.% fat from the at least one ingredient.
  • the total fat content of the compound coating or filling preferably the compound coating is consisting of at least 90 wt.% of the fat composition of the present invention and not more than 10 wt.% fat from the at least one ingredient, and the total fat is characterized in that it is having a solid fat content at 30°C of from 40 to 65 %; and a delta of solid fat content at 25°C and solid fat content at 30°C (SFC at 25°C – SFC at 30°C) of from 17 to 24 %.
  • the compound coating or filling may be a coating, a tablet, (co-) extruded and/or deposited fillings.
  • the compound coating or filling is a filling, topping, coating, icing, frosting, cookie filling, biscuit filling, or wafer filling, and the like.
  • the claimed compound coating is used for enrobing, bottoming, moulding, panning, and drizzling of bakery and/or confectionery products.
  • the claimed filling is suitable for extrusion and depositing.
  • Process for producing the compound coating or the filling comprises the following steps: a) Mixing i) at least a portion or all the fat composition in molten state, ii) at least one ingredient in dry form, iii) optionally one or more emulsifiers, and wherein a pasty mixture (1) is formed, and b) Optionally grinding the pasty mixture (1) into a ground mixture (2), and c) Optionally mixing the remaining amount of the fat composition, optionally emulsifiers, PT-2062-WO-PCT colorants, flavors.
  • Step 2 the grinding step, is optional when the dry ingredients have a suitable particle size (known in the field) and do not need a further size reduction.
  • the grinding step can be performed in equipment well known by those skilled in the art, such as roll-refiner, ball mills, Macintyre refiner conche, and the like.
  • Step 3 the mixing of the remaining amount of the fat composition may be optional and can be performed in a conch.
  • Food product [0083]
  • the present invention relates to a food product comprising the compound coating or filling of the present invention.
  • the food product is a confectionary product or bakery product.
  • the food product may be baked goods, baked goods that are filled and/or topped and/or coated or with added inclusions, such as pie, bread, cakes, muffins, buns, donuts, waffles, pastries, pretzels, biscuits, biscuit sandwiches, sandwich cookies, pie cookies, extruded cookies, thumbprint cookies, Hamentaschen cookies, Danish puff pastries, croissants, brioches, confectionery goods, ice cones, filled chocolate products, moulded chocolate products, cereal bars, protein bars, and the like.
  • the process of coating onto a food product is known as enrobing.
  • Enrobing is accomplished when the compound coating is in a fluid state and a proper viscosity must be maintained in order to produce a satisfactory coated product.
  • Compound coating can also be moulded. By moulding, it is meant that the compound coating, either plain or mixed with nuts, raising, crisped rice and the like, is deposited into moulds, allowed to cool and hardened into solid pieces and then removed from the mould.
  • Use of the fat composition [0088]
  • the current invention relates to the use of claimed fat composition in a compound coating or filling.
  • the present invention relates to the use of the claimed fat composition to improve (increase) the heat resistance of the compound coating or filling.
  • PT-2062-WO-PCT In an aspect of the invention, it relates to the use wherein the fat composition is improving the anti-bloom properties of the compound coating (reducing the bloom formation). [0091] Bloom, in particular, can create a false perception that the product has gone bad. [0092] The fat composition of the present invention has overcome the problem.
  • the present invention has the following advantages: - the fat composition has an improved (increased) heat resistance, - the fat composition has an improved (increased) cooling sensation, - the fat composition has a low content of trans fatty acids, - the fat composition is free of hydrogenated fats, - the fat composition has a high mono-unsaturated fatty acid content (such as oleic acid) - blending, fractionation and interesterification technologies are used to increase compatibility of the fats by improving their thermal profile and solidification properties, - less different fats needed to be combined in order to achieve similar solid fat content (SFC) profile compared to existing lauric-CBS fats containing more than 3 different fats - the fat composition provides enticing appearance such as a significant delay in the appearance of bloom and/or the retention of gloss compared to control products, in compound coatings or fillings, - the compound coating made with the claimed fat composition has a high bloom resistance even after several months (during 8 month) - the compound coating made with the
  • a fat composition comprising interesterified fat wherein the fat composition is having a) a solid fat content at 30°C of from 40 to 65%, preferably of from 48 to 60%; and b) a delta of solid fat content at 25°C and solid fat content at 30°C (SFC at 25°C – SFC at 30°C) of from 17 to 24%.
  • the fat composition according to clause 1 wherein the fat composition is having a solid fat content at 20°C of more than 70%, preferably of from 80 to 90%.
  • the fat composition according to any one of preceding clauses wherein the fat composition is having a solid fat content at 35°C of more than 15%, preferably of from 20 to 32%. 4.
  • the fat composition according to any one of preceding clauses wherein the ratio of solid fat content at 37.8°C over the solid fat content at 20°C (SFC at 37.8°C/SFC at 20°C) is from 0.01 – 0.30, preferably from 0.03 – 0.25, more preferably from 0.03 – 0.20. 5.
  • the fat composition according to any one of preceding clauses wherein the weight ratio of fatty acids residues (C16:0+C18:0)/(C8:0+C10:0+C12:0) is from 0.75 to 1.30, preferably is from 0.75 to 1.10 7.
  • TFA trans fatty acid content
  • the fat composition according to any one of the preceding clauses wherein the fat composition is an interesterified fat blend of palm kernel stearin with iodine value (IV) 5 to 9 and palm super stearin with iodine value (IV) 11 to 13. 10.
  • the fat composition wherein the interesterified fat is an interesterified fat blend of palm kernel stearin with iodine value (IV) 5 to 9, preferably iodine value (IV) of 7, and palm super stearin PT-2062-WO-PCT with iodine value (IV) 11 to 13, preferably iodine value (IV) of 12, and wherein the palm kernel stearin is present in an amount of 40 to 65 wt.% and the palm super stearin is present in an amount of 35 to 60 wt.%. 11.
  • the fat composition wherein the interesterified fat is an interesterified fat blend of palm kernel stearin with iodine value (IV) 5 to 9, preferably iodine value (IV) of 7, and palm super stearin with iodine value (IV) 11 to 13, preferably iodine value (IV) of 12, and wherein the palm kernel stearin is present in an amount of 50 wt.%.
  • the fat composition is further comprising a fat in an amount of up to 12 wt.%; preferably up to 10 wt.%; and the fat is selected from interesterified fats, fractionated fats and combinations thereof, preferably the further fat is a fractionated fat. 13.
  • the fat composition is comprising up to 12 wt.%, preferably 10 wt.% palm super stearin iodine value (IV) 11 to 13; and from 88 to 100 wt.%, preferably from 90 to 100 wt.% interesterified fat blend of palm kernel stearin IV 5 to 9, preferably 7 and palm super stearin iodine value (IV) 11-13, preferably 12. 17.
  • the fat composition is consisting of up to 12 wt.%, preferably up to 10 wt.% palm super stearin iodine value (IV) 11 to 13; and from 88 to 100 wt.%, preferably from 90 to 100 wt.% interesterified fat blend of palm kernel stearin iodine value (IV) 5 to 9, preferably 7 and palm super stearin iodine value PT-2062-WO-PCT (IV) 11-13, preferably iodine value (IV) 12, wherein the palm kernel stearin is present in an amount of 40 to 65 wt.% and the palm super stearin is present in an amount of 35 to 60 wt.%.
  • the fat composition is consisting of up to 12 wt.%, preferably up to 10 wt.% palm super stearin iodine value (IV) 11 to 13; and from 88 to 100 wt.%, preferably from 90 to 100 wt.% interesterified fat blend of palm kernel stearin iodine value (IV) 5 to 9, preferably 7 and palm super stearin iodine value (IV) 11-13, preferably iodine value (IV) 12, wherein the palm kernel stearin is present in an amount of 40 to 65 wt.% and the palm super stearin is present in an amount of 50 wt.%. 19.
  • a compound coating or filling comprising at least one ingredient selected from milk powder, sweetener, cocoa powder or a combination of two or more thereof.
  • 20. A compound coating or filling comprising a fat composition and at least one ingredient selected from milk powder, sweetener, cocoa powder or a combination of two or more thereof and the fat composition comprising interesterified fat wherein the fat composition is having a) a solid fat content at 30°C of from 40 to 65%, preferably of from 48 to 60%; and b) a delta of solid fat content at 25°C and solid fat content at 30°C (SFC at 25°C – SFC at 30°C) of from 17 to 24%. 21.
  • a compound coating or filling prepared by adding at least one ingredient selected from milk powder, sweetener, cocoa powder or a combination of two or more thereof, to a fat composition comprising interesterified fat wherein the fat composition is having a) a solid fat content at 30°C of from 40 to 65%, preferably of from 48 to 60%; and b) a delta of solid fat content at 25°C and solid fat content at 30°C (SFC at 25°C – SFC at 30°C) of from 17 to 24%. 22.
  • a compound coating or filling having a total fat content of 15 to 65 wt.%, preferably from 25 to 55 wt.%, more preferably from 30 to 45 wt.%, wherein the total fat content is the fat of the at least one ingredient and the fat composition of the present invention and wherein the fat content is provided by the fat present in the at least one ingredient selected from milk powder, cocoa powder, cocoa mass or a combination of two or more thereof, and a fat composition is comprising interesterified fat wherein the fat composition is having PT-2062-WO-PCT a) a solid fat content at 30°C of from 40 to 65%, preferably of from 48 to 60%; and b) a delta of solid fat content at 25°C and solid fat content at 30°C (SFC at 25°C – SFC at 30°C) of from 17 to 24%.
  • a compound coating or filling prepared by adding at least one ingredient selected from milk powder, sweetener, cocoa powder or a combination of two or more thereof, to a fat composition comprising interesterified fat wherein the fat composition is having a) a solid fat content at 30°C of from 40 to 65%, preferably of from 48 to 60%; and b) a delta of solid fat content at 25°C and solid fat content at 30°C (SFC at 25°C – SFC at 30°C) of from 17 to 24%; and wherein the compound coating or filling is having a total fat content of 15 to 65 wt.%, preferably from 25 to 55 wt.%, more preferably from 30 to 45 wt.%, and the total fat of the compound coating or filling is consisting of at least 90 wt.% of the fat composition and not more than 10 wt.% fat from the at least one ingredient.
  • a food product comprising the compound coating or filling according to any one of clauses 19 to 24.
  • 26. A food product comprising a compound coating or filling wherein the compound coating or filling comprising at least one ingredient selected from milk powder, sweetener, cocoa powder or a combination of two or more thereof, and a fat composition comprising interesterified fat wherein the fat composition is having a) a solid fat content at 30°C of from 40 to 65%, preferably of from 48 to 60 %; and PT-2062-WO-PCT b) a delta of solid fat content at 25°C and solid fat content at 30°C (SFC at 25°C – SFC at 30°C) of from 17 to 24%.
  • a food product comprising a compound coating or filling wherein the compound coating or filling is prepared by adding at least one ingredient selected from milk powder, sweetener, cocoa powder or a combination of two or more thereof, to a fat composition comprising interesterified fat wherein the fat composition is having a) a solid fat content at 30°C of from 40 to 65%, preferably of from 48 to 60%; and b) a delta of solid fat content at 25°C and solid fat content at 30°C (SFC at 25°C – SFC at 30°C) of from 17 to 24%.
  • the food product according to any one of clauses 25 to 27 wherein the food product is a confectionary product or bakery product. 29.
  • fat composition according to any one of clauses 1 to 18 in a compound coating or filling.
  • 30 The use according to clause 29 wherein the fat composition is used to increase the heat resistance of the compound coating or filling.
  • 31. The use according to clause 29 or 30 wherein the fat composition is reducing the bloom of the compound coating.
  • 32. A process for preparing the fat composition according to any one of clauses 1 to 18 and the process is comprising the following steps: a) blending vegetable fats, b) interesterification of the fat blend c) and optionally blending with a fat selected from interesterified fats, fractionated fats and combinations thereof. 33.
  • SFC solid fat content
  • the method is for non-temper fats (for example, interesterified fats).
  • the Iodine Value (IV) was measured according to AOCS Cd 1c-85.
  • the fatty acid composition was measured according to AOCS Ce 1h-05 method. Evaluation of the compound coatings [0097] Sensory evaluation [0098] The evaluation of the donuts and the moulded tablets was performed by a taste panel of 6 trained scientists. [0099] The snap was evaluated by breaking the tablets. [0100] The bite evaluation (first bite) gave an indication of the sensory perception and whether the coating was adhesive to the donut without falling apart. [0101]
  • the heat resistance of the fat composition was evaluated/indicated by the delta in solid fat content at 25°C and 30°C.
  • Comparable example 1 The fat composition 1 was prepared by blending 90 wt.% palm kernel stearin iodine value (IV) 7 and 10 wt.% palm super stearin iodine value (IV) 12.
  • Comparable example 2 The fat composition 2 used is fully hydrogenated palm kernel stearin.
  • Table 1 The characteristics of Comparable example 1 and 2 can be seen in Table 1. Table 1.
  • Comparable Comparable example 1 example 2 2 PT-2062-WO-PCT C 18:3 trans ND ND C20:0 0.1 0.2 Exampl [0110]
  • the fat composition 3 is chemically interesterified [50 wt.% palm kernel stearin iodine value (IV) 7 and 50 wt.% palm super stearin iodine value (IV) 12].
  • Example 2 [0111]
  • the fat composition 4 is a blend of 8 wt.% of palm super stearin iodine value (IV) 12, and 92 wt.% of chemically interesterified [63 wt.% palm kernel stearin IV 7 and 37 wt.% palm super stearin iodine value (IV) 12].
  • Example 3 The fat composition 5 is chemically interesterified [60 wt.% palm kernel stearin iodine value (IV) 7 and 40 wt.% palm super stearin iodine value (IV) 12]. [0113] The characteristics of example 1, example 2, and example 3 can be seen in Table 2. Table 2. Example 1 Example 2 Example 3 5 PT-2062-WO-PCT S FC35 31 23 25 S FC37.8 16 9 9 [0114] The fat compositions 1, 2 and 3 were used to obtain a compound coating according to the recipe shown in Table 3. PT-2062-WO-PCT Table 3. Ingredients: wt.
  • Comparable example 3 is the compound coating made with the fat composition 1.
  • Comparable example 4 is the compound coating made with fat composition 2.
  • Example 4 is the compound coating made with fat composition 3.
  • the compound coatings were evaluated on donuts and tablets. Process for the preparation of the compound coating [0119] The powder ingredients were added to Hobart mixer with paddle, stirred under heating to 43°C.
  • the molten fat (75% fat of total fat) was added to the rest of the powders, mixed for 35 minutes until a paste was formed.
  • the formed paste was roll refined 4 times to a particle size between 20-30 microns. After roll refining, the mass was transferred into a mixer, heated to 43 °C, the lecithin and the remaining molten fat was added and further stirred for 5 minutes, under heating.
  • Coating process of the donuts [0120]
  • the coatings had a temperature between 44 to 49°C.
  • the donuts were dipped into the coating. The coated donuts were placed on cool rack and shacked for 10 sec while blowing heat over the top of the donuts to ensure uniform coating. Each donut was covered with 18 to 20 grams compound coating.
  • PT-2062-WO-PCT [0122] The coated donuts were cooled at around 13°C, for 20 minutes, packaged and stored at temperature between 21 to 24°C, during 30 days. [0123] The donuts were evaluated every week on aspect (gloss and bloom), and on sensory attributes (evaluation can be seen in Table 4). Moulding process of the tablets [0124] The compound coatings were deposited in preheated moulds (43°C), coating had a temperature between 44 and 49°C, followed by cooling at around 13°C, for 20 minutes. The mould had the dimensions of 3.2 cm x 3.2 cm. The amount of compound coating deposited in the mould was around 4.5 gram.
  • the coatings were demoulded, stored at temperature between 21 to 24°C, and evaluated during 9 months on aspect such as gloss and bloom (Table 5).
  • Table 4 Donut coatings Evaluation during 30days
  • the compound coating of Example 4 based on the fat composition 3 according to the invention was characterized by an improved bite, improved cooling sensation and high heat resistance.
  • All compound coatings had a good adherence to the donut.
  • PT-2062-WO-PCT Table 5 Moulded tablets Bloom and gloss results Comparable Bloomed after 75 days
  • the compound coating of Example 4 based on the fat composition 3 according to the invention had a high bloom resistance even after several months whereas the control samples already showed blooming after 45 or 75 days.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne une composition de matière grasse contenant de la matière grasse interestérifiée. La composition de matière grasse est un rapport pondéral de résidus d'acides gras (C16:0+C18:0)/(C8:0+C10:0+C12:0) compris entre 0,75 à 1,10 ; une teneur en matière grasse solide (SFC) à 30°C comprise entre 48 et 60 % ; et une delta de teneur en matière grasse solide à 25°C et une teneur en matière grasse solide à 30°C (SFC à 25°C - SFC à 30°C) comprises entre 17 et 24 %. La SFC est mesurée selon la méthode AOCS Cd 16b-93 standard I. La matière grasse interestérifiée est présente à raison de 88 à 100 % en poids ; de préférence de 90 à 100 % en poids. L'invention concerne en outre un enrobage ou une garniture composé contenant la composition de matière grasse, un produit alimentaire contenant l'enrobage ou la garniture composé, et l'utilisation de la composition de matière grasse pour réduire l'efflorescence et améliorer (augmenter) la résistance à la chaleur.
PCT/US2025/018806 2024-03-11 2025-03-06 Composition de matière grasse Pending WO2025193516A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202463563588P 2024-03-11 2024-03-11
US63/563,588 2024-03-11

Publications (1)

Publication Number Publication Date
WO2025193516A1 true WO2025193516A1 (fr) 2025-09-18

Family

ID=95201144

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2025/018806 Pending WO2025193516A1 (fr) 2024-03-11 2025-03-06 Composition de matière grasse

Country Status (1)

Country Link
WO (1) WO2025193516A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3603409A1 (fr) * 2017-03-31 2020-02-05 Fuji Oil Holdings Inc. Graisse ou huile transestérifiée
WO2020249515A1 (fr) * 2019-06-12 2020-12-17 Bunge Loders Croklaan B.V. Composition d'encre comestible pour confiseries pour impression 3d
US20210045404A1 (en) * 2018-03-26 2021-02-18 Fuji Oil Holdings Inc. Transesterified fat or oil
WO2022164364A1 (fr) * 2021-01-27 2022-08-04 Aak Ab (Publ) Composition de graisse végétale pour des applications comestibles

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3603409A1 (fr) * 2017-03-31 2020-02-05 Fuji Oil Holdings Inc. Graisse ou huile transestérifiée
US20210045404A1 (en) * 2018-03-26 2021-02-18 Fuji Oil Holdings Inc. Transesterified fat or oil
WO2020249515A1 (fr) * 2019-06-12 2020-12-17 Bunge Loders Croklaan B.V. Composition d'encre comestible pour confiseries pour impression 3d
WO2022164364A1 (fr) * 2021-01-27 2022-08-04 Aak Ab (Publ) Composition de graisse végétale pour des applications comestibles

Similar Documents

Publication Publication Date Title
US8361531B2 (en) Glyceride composition for use as coating fat
US8357421B2 (en) Composition comprising triglycerides
JP5886824B2 (ja) チョコレート類およびその製造方法
US10426179B2 (en) Non-lauric non-trans fat composition for chocolate coating
JP6726812B2 (ja) ソフトチョコレート
CN106170210A (zh) 脂肪组合物和脂肪混合物
US20150056357A1 (en) Fat Composition
US12396468B2 (en) Chocolate food
JP2018174943A (ja) チョコレート
KR20100071001A (ko) 하드 버터 및 초콜릿류
CN111836547A (zh) 可可脂相容性提高剂及其制造方法、以及非调温型巧克力和包含其的食品
WO2025193516A1 (fr) Composition de matière grasse
WO2025193515A1 (fr) Composition de matière grasse
JP2019054750A (ja) 被覆チョコレート用油脂組成物
US7390522B2 (en) Composition and coated bakery products
EP3145317B1 (fr) Composition de graisse
JP2021040658A (ja) チョコレート
JP7739023B2 (ja) 含気泡チョコレート及びその製造方法
CN111836548A (zh) 可可脂相容性提高剂及其制造方法、以及非调温型巧克力及其油脂组合物
JP7460277B2 (ja) チョコレート
CN110225703A (zh) 无霜的可食用产品
CN118119282A (zh) 充气的基于脂肪的糖食材料
EP4408181A1 (fr) Matériau de confiserie à base de matière grasse aéré
CN114072003A (zh) 巧克力
JP2025153685A (ja) チルド食品用ノンテンパリング型チョコレート

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 25715421

Country of ref document: EP

Kind code of ref document: A1