BE1025241B1 - New fat mixtures - Google Patents

Abstract

The present invention provides new fat blends based on cocoa butter in combination with vegetable oils, leading to a fat blend with a particularly interesting plasticity and processability.

Description

NEW FAT MIXTURES

TECHNICAL FIELD

The present disclosure relates to the field of the food industry. More particularly, the disclosure relates to novel fat blends with reduced saturated fatty acids (SAFA, Saturated Fatty Acids) and more particularly to novel fat blends for use in preparing margarines or shortenings for edible products. The invention further relates to methods for preparing such fat blends and for their use in edible products, such as bakery products in general and laminated doughs in particular.

BACKGROUND OF THE INVENTION

There is a trend in the food industry to reduce the amount of saturated fatty acids (SAFA). This also applies to fat mixtures for use as margarine and shortenings, for example for the bakery industry. In general, laminating fats comprise 50 to 55% SAFA. This can be reduced by using less fat in the composition or by reducing the SAFA content of the fat blend used.

The prior art has provided some approaches to reducing SAFA. Palm oil-based margarines with a reduced SAFA content have been developed, but they are softer and therefore require colder storage and processing temperatures prior to use.

Accordingly, it is an object of the present invention to provide novel fat blends that provide a solution to at least some of the problems of the fat blends of the prior art indicated above.

RESUME

The inventors have now surprisingly found that a fat blend comprising cocoa butter and vegetable oil gives an easily processable product suitable for use as a

BE2017 / 5820 shortening or in a margarine. It is striking that although it has been previously stated that after application of shear to cocoa butter, a product with crystallization form beta-V would be obtained, the inventors have shown that the present fat mixture predominantly has a crystallization form VI, which gives the fat mixture a plasticity equal to is to or better than that of palm oil-based fat blends with, for example, palm stearin for processing at, for example, room temperature, and has an improved fatty acid and triglyceride composition. Namely, the fat blends as disclosed herein typically have a SAFA content of less than 50% by weight. The fat mixture leads to a product that is solid at room temperature and that becomes plastic (moldable) after kneading. This was unexpected, because cocoa butter is usually crystallized without using shear, since it has been reported that a shear treatment of cocoa butter leads predominantly to a beta-V crystallization form, leading to a brittle product. Applying shear to the cocoa butter mixture during crystallization surprisingly leads to a product with improved plasticity when it is kneaded, rather than being brittle like conventional chocolate.

The present invention relates to the following aspects:

Aspect 1: A fat blend comprising 40-75% by weight of cocoa butter and 2560% by weight of a vegetable or animal fat or vegetable or animal oil as the main fat component, the fat blend comprising less than 50% SAFA.

In some embodiments, a fat blend is provided that comprises 45-75% by weight cocoa butter and 25-55% by weight of a vegetable or animal oil or vegetable or animal fat, the fat mixture comprising less than 50% SAFA; or a fat blend is provided comprising 50-75% by weight of cocoa butter and 25-50% by weight of a vegetable or animal oil or vegetable or animal fat, the fat mixture comprising less than 50% SAFA. Preferably, a fat blend is provided comprising 55-75% by weight cocoa butter and 25-45% by weight of a vegetable or animal oil or vegetable or animal fat, the fat mixture comprising less than 50% SAFA, more preferably a provides a fat blend comprising 60-75% by weight cocoa butter and 25-40% by weight of a vegetable or animal oil or vegetable or animal fat, the fat blend comprising less than 50% SAFA, and even more preferably a fat blend is provided comprising 65-75% by weight of cocoa butter and 25-35% by weight of a vegetable or animal oil or vegetable or animal fat, the fat blend comprising less than 50% SAFA.

In addition, the use of any of the fat blends above to produce a food product with a continuous fat phase by shear crystallization is provided, as well as the use of such a food product with a continuous fat phase in laminated dough applications.

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Aspect 2: The fat blend according to aspect 1, which is 10 to 30% by weight, preferably 15 to 25% by weight

C16: 0-containing triglycerides.

Aspect 3: The fat blend according to aspect 1 or 2, comprising 15 to 35% by weight, preferably 20 to 30% by weight of C18: 0-containing triglycerides.

Aspect 4: The fat blend according to any of aspects 1 to 3, wherein the vegetable or animal fats or oils are selected from the group comprising or consisting of: sunflower oil with a high oleic acid content, sunflower oil, safflower oil with a high oleic acid content, safflower oil, rapeseed oil with a high oleic acid content, rapeseed oil, coconut oil, corn oil, shea oil, soybean oil, olive oil, palm oil, rice bran oil, corn oil, marine animal oil, algae oil, butterfat, etc. and fractions or transesterification products thereof.

In addition, the use of one of the fat blends according to aspects 2 to 4 for producing a food product with a continuous fat phase by crystallization under shear is provided, as well as the use of such a food product with a continuous fat phase in laminated dough applications.

Aspect 5: A plasticized food product with a continuous fat phase, which comprises the fat mixture according to one of aspects 1 to 5, and 0-40% by weight of an aqueous phase, such as for example 0-35% by weight or 0-30% by weight, includes.

Aspect 6: The plasticized food product with a continuous fat phase according to aspects 5, wherein crystals of the beta-VI type are formed. Preferably, the crystals formed in the cocoa butter are for the most part or almost entirely in the beta VI form. In the plasticized food product with a continuous fat phase, the crystallized cocoa butter component is almost entirely present in its beta VI form.

Aspect 7: A margarine (i.e., a water-in-oil emulsion) comprising the fat blend according to one of aspects 1-5 and 10-40% by weight of an aqueous phase, preferably 10-35% by weight; 10-30% by weight, 10-25% by weight, 10-20% by weight, 10-15% by weight, 15-20% by weight, 15-25% by weight, 15-30% by weight, 15 -35% by weight, 15-40% by weight, 20-25% by weight, 20-30% by weight, 20-35% by weight, 20-40% by weight, 25-30% by weight, 25- 35% by weight, 25-40% by weight, 30-35% by weight, 30-40% by weight or 35-40% by weight of an aqueous phase. The margarine has an excellent plasticity.

Aspect 8: Shortening that the fat blend according to one of aspects 1-5 and 0-10% by weight of an aqueous phase, preferably 0.1% by weight, 0.2% by weight, 0.3% by weight, 0.4 wt%, 0-5 wt%, 0-6 wt%, 0-7 wt%, 0-8 wt%, 0-9 wt% of an aqueous phase. The shortening has an excellent plasticity.

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Aspect 9: A method for making a plasticized food product with a continuous fat phase according to aspect 6, which comprises the following steps:

a) mixing the cocoa butter with the vegetable oil,

b) optionally adding a water phase,

c) crystallizing the mixture in a scraped surface heat exchanger, and

d) packaging the product.

Aspect 10: The method according to aspect 9, wherein in step b) 0-40% by weight of an aqueous phase is added, preferably 0-35% by weight, 0-30% by weight, 0-35% by weight or 0 -20% by weight or 10-30% by weight, 10-35% by weight or 10-40% by weight of an aqueous phase.

Aspect 11: A plasticized food product with a continuous fat phase, which has an excellent plasticity and which is obtained with the method according to aspect 9 or 10.

Aspect 12: Use of a fat blend according to one of aspects 1 to 6 in the preparation of a margarine.

Aspect 13: Use of a fat blend according to one of aspects 1 to 6 in the preparation of a shortening.

Aspect 14: Use of a plasticized food product with a continuous fat phase according to aspect 6 or 11 for laminating dough, preferably puff pastry, as laminating margarine or laminating short. Laminated dough wherein generally 10-50% of the total fat, based on the product, is present in the form of thin fat layers, for example 16 to 256 fat layers, and wherein each fat layer is present between two dough layers.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1: X-ray diffractograms of beta V and beta VI crystallization profiles of 2 samples of food products with a continuous fat phase based on cocoa butter and according to the invention.

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DETAILED DESCRIPTION OF THE INVENTION

It is to be understood that the terminology used herein is not intended to be limiting and that the scope of the present invention will be limited only by the appended claims.

As used herein, the singular forms include one, the, and the references to both singles and multiples, unless the context clearly dictates otherwise.

The terms comprising, including and including as used herein are synonymous with including, included or containing, contained, and they are inclusive or with an open end and do not exclude further, non-named members, elements or steps of a process from. The terms also include and essentially consisting of.

The indication of numerical areas by end points includes all numbers and fractions that lie within the respective areas, as well as the end points mentioned.

The term approximately as used herein when referring to a measurable value, such as a parameter, an amount, a duration, and the like, is intended to mean variations of the indicated value, in particular variations of +/- 10% or less, preferably +/- 5% or less, more preferably +/- 1% or less, and even more preferably to include +/- 0.1% or less of the declared value, to the extent such variations are suitable for the disclosed invention . It should also be understood that the value to which the assay roughly refers refers to itself, specifically, and preferably, to be disclosed.

Although the term one or more, such as one or more members of a group of members, is clear per se, the term includes, by way of further explanation, a reference to one of these members, or to two or more of these members, such as for example> 3,> 4,> 5,> 6 or> 7 etc. of the members, and to all these members.

All documents mentioned in the present description are hereby incorporated by reference in their entirety.

Unless otherwise stated, all terms used to disclose the invention, including technical and scientific terms, have the meaning commonly assigned to them by a person skilled in the art to which this invention belongs. As a further guideline, definitions of terms may be included to better understand the teaching of the present invention.

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The term kneading as used herein refers to the step of manipulating the food product with a continuous fat phase and testing its plasticity. The kneading, which essentially involves applying shear and / or pressure to the mixture, can be performed manually or with a kneading machine, such as those commercially available and typically categorized as extruders, rollers, horizontal kneading tables and mixers or blenders. Essentially, the kneading as used herein is performed to evaluate the degree of plasticity of the food product with a continuous fat phase.

The terms plasticity, plastic or plasticized as used herein in connection with food products with a continuous fat phase refers to the formability of the fat blend or obtained margarine or shortening. The food products with a continuous fat phase are also referred to as laminating fats. The plasticity of the shortening or the margarine is very important to enable successful application thereof on, for example, laminated dough (puff pastry). These thin sheets of dough are rolled out and fat is applied between the layers. Because plasticity is very difficult to measure in an objective manner, a calibrated panel checks the margarines manually and gives a score of 1 to 5 for plasticity, with a score of 1 indicating no plasticity and a score of 5 a very good plasticity indicates.

The term SAFA stands for saturated fatty acids, that is, fatty acids in which the side chains have only carbon-carbon single bonds.

The terms C16: 0-containing triglyceride and C18: 0-containing triglycerides indicate the length of fatty acid side chains on triglycerides and represent a saturated chain length of 16 or 18 carbon atoms, respectively. C16: 0 fatty acid is also called palmitic acid, while C18: 0 is also called stearic acid.

The term cocoa butter as used herein refers to the vegetable fat extracted from cocoa beans and mainly comprises palmitic acid, stearic acid and oleic acid. The cocoa butter is obtained from fermented whole cocoa beans that can be roasted and stripped of their seed skin. The cocoa butter may further be physically or chemically refined in order to remove the chocolate odor, taste and color to some extent or largely. Typically, the refined cocoa butter is obtained by, for example, slime, bleaching and / or deodorization. Fully refined cocoa butter is commercially available from, for example, Cargill, Barry Callebaut and the like.

Cocoa butter can be present in a number of polymorphic crystalline forms, each form having other physical properties, such as melting point and crystal morphology. It becomes general

BE2017 / 5820 assumed that cocoa butter solidifies in six crystalline forms, indicated by the Roman numerals I to VI according to their relative stability (see SD MacMillan * and KJ Roberts., 2002, Crystal Growth 8i Design, Vol. 2, No. 3 , 2002). Form V is the preferred polymorph for chocolate since it has a melting point that is close to human body temperature. The processing (kneading, tempering, etc.) of the cocoa butter is responsible for the presence or absence of the various crystal polymorphisms. MacMillan and Robert reported in 2002 that the processing of cocoa butter by applying shear would predominantly lead to crystals with Form V (also called ß '). This was confirmed in subsequent publications by Sonwai and Mackley (S. Sonwai and MR Mackley, JAOCS Vol. 83, no. 7, 583-596, July 2006) and Toro-Vazquez et al., 2004 (JAOCS Vol. 81, no. 2, 195-202, February 2004). Nowadays, mainly cocoa butter with form V is used in pastry products. However, the present inventors have shown that the use of shear a mixture of cocoa butter with a vegetable oil during crystallization leads to the presence of the more stable Form VI crystals (also referred to as β), which changes the physical properties of such a mixture. The term predominantly or nearly completely as used in the context of the cocoa butter crystallization form indicates that at least 50%, 60%, preferably at least 70%, more preferably at least 70%, more preferably at least 80%, even more preferably at least 80% and most preferably at least 90% of the crystals is in the beta VI form.

The term vegetable oil as used herein generally refers to triglycerides extracted from plants. The term vegetable oil is more preferably defined as reference to plant oils that are liquid at room temperature. Examples of vegetable oils that are preferably used in the mixtures as defined herein are: sunflower oil, sunflower oil with a high oleic acid content, safflower oil, safflower oil with a high oleic acid content, rapeseed oil, coconut oil, corn oil, shea oil, soybean oil, olive oil, palm oil, rice bran oil , corn oil, oil from algae, etc. and fractions or transesterification products thereof. In some embodiments, the fats are not chemically modified.

The term animal fat as used herein generally refers to fat derived from animals and fish and may be, for example, marine animal oil, butterfat, etc.

The term fat blend as used herein generally refers to a blend of at least two fats. Typically, the mixture as used herein will include cocoa butter and another liquid or solid vegetable or animal oil or another liquid or solid vegetable or animal fat.

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The term margarine as used herein refers to a water-in-oil emulsion of a fat blend as defined herein with an aqueous phase, which consequently typically comprises more fat than water. Preferred embodiments will comprise 70-90% by weight fat. Although margarine may officially have a fat content of at least 10% but less than 90%, a fat content of 50% to 90% in margarines is preferred, such as, for example, 60-90%, 70-90%, 7585%, or 80 -90% fat, based on the weight of the margarine.

The term shortening as used herein refers to a vegetable fat that is solid at room temperature and contains less water than margarines or spreads. Typically, the shortening may comprise 0 to 10% by weight of an aqueous phase and 90-100% by weight of fat.

Margarines and / or shortenings may further include one or more of the following: colorants (e.g., beta-carotene), flavoring agents (e.g., salt, citric acid, ...), preservatives (e.g., sorbic or benzoic acid, or salts thereof, such as potassium sorbate, or antioxidants) , such as tocopherols), and emulsifiers (e.g., lecithin, mono- and diglycerides of fatty acids or polyglycerol esters). Typically, these components are present in an amount of less than 5% by weight of the shortening or margarine, such as, for example, 0.1 to 3%, or 0.1 to 2%. The preparation of shortenings or margarines comprising a fat component, such as the food product with a continuous fat phase according to the invention, and an aqueous phase is well known in the art. These extra ingredients can be added to the water phase or to the fat phase.

A method for producing a plastic (or plasticized) food product with a continuous fat phase as defined herein comprises the following steps:

a) mixing the cocoa butter with the vegetable oil,

b) optionally adding a water phase

c) crystallizing the mixture under shear in one or more heat exchangers with a scraped surface and one or more pin mills, and

d) packaging the product.

Step a) is preferably carried out by mixing the ingredients together in a blender or mixer.

Step c) is preferably carried out using a series of scraped surface heat exchangers (A units) and pin mills (C units), optionally equipped with a rest housing for further crystallization before the final product is packaged. The scraped surface heat exchangers are used to cool the mixed mixture such that

BE2017 / 5820 crystallization of the fat molecules occurs. The scraped surface heat exchangers and pin mills will provide the necessary shear and pressure to be applied to the fat blend to obtain the food product with a continuous fat phase as defined herein. The optional rest home can be used to further temper the product and increase crystallization before packaging takes place in, for example, a bag-in-box or a wrapper.

The plasticized food product with a continuous fat phase as defined herein can be used as shortening or margarine.

As a preferred embodiment, the plasticized food product with a continuous fat phase as defined herein can be used in the processing or production of dough products. By the term dough product is meant a product made from dough. The term as used herein refers to a mixture consisting predominantly of a liquid (usually water or milk), flour and optionally a leavening agent, to which often other ingredients (butter, margarine, spices or sweeteners) are added before it is baked to make a produce a food product. The term dough is not to be construed as limiting in any way and may refer to any kind of dough, including Danish pastries or puff pastries, pastry dough, biscuit dough, bread dough, shortbread, sa nd wich bread dough, multigrain dough, pizza dough, donut dough, pies, brownie dough , muffin dough or the like. Typically, the food products with a continuous fat phase as defined herein can be used as a laminating fat blend for use in laminated dough products, for example puff pastry products such as viennoiserie, rolls, croissants, etc.

Laminated dough systems, that is, systems comprising successive layers of dough and layers of another ingredient, in particular a laminating margarine or shortening for use in the bakery, for example, dough suitable for the production of puff pastry products, croissants, Danish pastries, snacks, etc., are laminated doughs in which generally 10-50% of the total fat, based on the product, is present in the form of thin fat layers, wherein for example 16 to 256 fat layers are present and wherein each fat layer is between two dough layers is present.

The food product with a continuous fat phase as defined herein may further comprise one or more additional components, including, but not limited to, pH regulators, dairy flavorings, colorants, antioxidants, salts, acidity regulator, minerals, proteins, vitamins, preservatives, emulsifiers, and of such. These additional components are readily known to those skilled in the art and will not be described in detail herein.

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The food product with a continuous fat phase as defined herein has particularly suitable properties, including good roll-out properties, stability, plasticity and hardness.

Furthermore, the margarines or shortenings based on the food products with a continuous fat phase as defined herein are easy to handle and facilitate the processing of laminated dough.

When the food products with a continuous fat phase as defined herein are used to prepare laminated dough, no sticky dough is obtained and the products display continuous layers of fat. In addition, laminated dough prepared using the present compositions meets desirable sensory requirements, such as good texture and appearance, crispness, airiness and taste.

The present invention is further illustrated in the following non-limiting examples.

EXAMPLES

Example 1: Preparation and analysis of a food product with a continuous fat phase based on cocoa

Two different food products with a continuous fat phase (fat blends) were prepared by mixing the following components:

Sample A: 75% by weight of cocoa butter and 25% by weight of sunflower oil with a high oleic acid content

Sample B: 65% by weight cocoa butter and 35% by weight sunflower oil with a high oleic acid content

The margarine was processed on a standard margarine / production test set-up, comprising a few Units and an intermediate C unit, and at an outlet temperature of 20 ° C. The margarines are stored at 15 ° C after production.

The mixtures described above were processed on a standard margarine / shortening production line, which comprises a series of scraped surface heat exchangers and pin mills, which exert shear, and a resting tube. The resulting margarine or the resulting shortening is then given the opportunity to crystallize and solidify sufficiently to be packed by extrusion (i.e., no filling in the liquid state).

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After extrusion and packaging, the resulting samples were assessed for firmness and processability. The samples were solid at room temperature and were easy to knead, producing a product with good plasticity.

X-ray analysis of the samples revealed that cocoa butter in the food products with a continuous fat phase was predominantly present in the beta VI crystallization form. In the 2 samples (A and B), the patterns resemble the crystalline form VI pattern, where three main peaks can be detected, which are in the range between 4 and 3.7 against 4 peaks in the beta-pattern pattern. V-shape (see Figure 1). The relative intensities between peaks at 4 and 3.7 also indicate that form VI is present.

Example 2: Comparison of cocoa-based fat blend with fat blends according to the prior art

For comparative analysis, the cocoa butter comprising samples of the fat-fat or food product with a continuous fat phase were compared with food products with a continuous fat phase, which included palm oil-based fat mixtures and which were prepared in the same way as in Example 1. Samples T1 to T4 are food products with a continuous fat phase based on a combination of palm stearin with sunflower oil with a high oleic acid content and / or palm oil. Samples T5 and T6 represent new food products with a continuous fat phase based on a combination of cocoa butter and sunflower oil with a high oleic acid content.

Component (% by weight) Tl T2 T3 T4 T5 T6 cacao - - - - 75 65 sunflower oil with a high oleic acid content 18 25 10 25 35 palm 60 50 40 55 - - palm stearin IV35 22 25 50 45 - - SAFA 49 44 52 56 49 44 C16: 0 40 37 46 49 20 18 C18: 0 4 3.8 4.3 4.5 28 25 results of kneading at 20 ° C initial hardness 4 3 4 5 7 7 hardness after kneading 3 3 3 4 5 5 plasticity 2 3 4 5 5 5 results of kneading at

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10 ° C initial hardness 5 5 hardness after kneading 4 4 plasticity 4 4

A standard quality control for margarines and shortenings is kneading by hand. A trained calibrated panel checks the products manually and gives scores on various aspects of functionality. The initial hardness is measured by, for example, pushing a thumb into the product, the hardness after kneading and the plasticity are assessed after the product has been moistened / kneaded for a while. A score is given for each parameter. The plasticity is assessed with a score of 1 to 5, where a score of 1 refers to a product without plasticity and a score of 5 refers to a product with a very good plasticity. Similarly, for initial hardness and hardness after kneading, a score is given on a scale of 1 to 7, with 1 being very soft and 7 being very hard.

Samples T3 and T4 are standard margarines based on palm oil. Samples T1 and T2 are also based on palm oil with a lower SAFA content, leading to a softer product with a lower plasticity when assessed at the same temperature (e.g., 20 ° C).

If sample T5 is compared with sample T1, it can be seen that both food products with a continuous fat phase have the same SAFA content, but have a significantly different hardness and plasticity. Kneading the sample T1 at a lower temperature (e.g. 10 ° C) leads to a plasticity similar to that for the sample T5 at 20 ° C.

The same effect can be seen when sample T6 is compared with sample T2.

It can be deduced from the table that the new food products with a continuous fat phase based on cocoa have very interesting processing properties and plasticity at room temperature, while they have a low SAFA content compared to comparative examples based on palm oil.

Claims (14)

CONCLUSIONS (retyped) A margarine containing from 60 to 90% by weight (wt%) of a fat blend and from 10 to 40 wt% of an aqueous phase, characterized in that the fat blend is from 40 to 75 wt% of cocoa butter and from 25 to 60 % by weight of a mixture of vegetable or animal fat and where the fat mixture contains less than 50% unsaturated fatty acids. 2. Plastic shortening containing from 90 to 100% by weight (wt%) of a fat blend and from 0 to 10 wt% of an aqueous phase, characterized in that the fat blend is from 40 to 75 wt% of cocoa butter and from 25 to 60% by weight of a blend of vegetable or animal fat and where the fat blend contains less than 50% unsaturated fatty acids. A margarine or shortening according to claim 1 or 2, wherein the fat blend comprises from 45-75% by weight cocoa butter and from 25-55% by weight of a vegetable or animal oil or vegetable or animal fat, wherein the fat blend is less than 50% SAFA. A margarine or shortening according to claim 1 or 2, wherein the fat blend comprises from 50-75% by weight cocoa butter and 25-50% by weight of a vegetable or animal oil or vegetable or animal fat, wherein the fat blend is less than 50% SAFA includes. A margarine or shortening according to claim 1 or 2, wherein the fat blend comprises 55-75% by weight cocoa butter and 25-45% by weight of a vegetable or animal oil or vegetable or animal fat, wherein the fat blend is less than 50% SAFA. A margarine or shortening according to claim 1 or 2, wherein the fat blend comprising 60-75% by weight cocoa butter and 25-40% by weight of a vegetable or animal oil or vegetable or animal fat, wherein the fat blend is less than 50% SAFA. A margarine or shortening according to claim 1 or 2, wherein the fat blend comprising 65-75% by weight cocoa butter and 25-35% by weight of a vegetable or animal oil or vegetable or animal fat, wherein the fat blend is less than 50% SAFA. Margarine or shortening according to any of claims 1 to 7, wherein the fat blend comprises from 10 to 30% by weight, preferably 15 to 25% by weight, of C16: 0-containing triglycerides. Margarine or shortening according to one of claims 1 to 8, wherein the fat blend comprises from 15 to 35% by weight, preferably 20 to 30% by weight, of C18: 0-containing triglycerides. The margarine or shortening according to any of claims 1 to 9, wherein the fat blend contains vegetable or animal fats or oils selected from the group comprising or consisting of: sunflower oil with a high oleic acid content, sunflower oil, safflower oil with a high BE2017 / 5820 oleic acid content, safflower oil, high oleic oil rapeseed oil, rapeseed oil, coconut oil, corn oil, shea oil, soybean oil, olive oil, palm oil, rice bran oil, corn oil, marine animal oil, algae oil, butterfat, etc. and fractions or transesterification products thereof. A method for preparing a margarine or shortening according to any one of claims 1 to 10, which comprises the following steps: a) mixing the cocoa butter with the vegetable oil, b) optionally adding a water phase, c) crystallizing the mixture under shear in a scraped surface heat exchanger, and d) packing the margarine or shortening. A method according to claim 11, wherein in step b) 0-40% by weight of an aqueous phase, preferably 0-30% by weight or 0-20% by weight or 10-30% by weight of an aqueous phase is added. 13. Use of a fat mixture containing from 40 to 75% by weight of cocoa butter and from 25 to 60% by weight of a mixture of vegetable or animal fat and where the fat mixture contains less than 50% unsaturated fatty acids, for the preparation of a margarine or a plastic shortening. Use of the margarine or shortening according to one of claims 1 to 10, as a laminating margarine or laminating shortening, preferably for laminating dough, preferably puff pastry.