EP3558021A1 - Composition de graisse conférant une texture - Google Patents

Composition de graisse conférant une texture

Info

Publication number
EP3558021A1
EP3558021A1 EP17882924.8A EP17882924A EP3558021A1 EP 3558021 A1 EP3558021 A1 EP 3558021A1 EP 17882924 A EP17882924 A EP 17882924A EP 3558021 A1 EP3558021 A1 EP 3558021A1
Authority
EP
European Patent Office
Prior art keywords
fat composition
texture providing
weight
triglycerides
providing fat
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
EP17882924.8A
Other languages
German (de)
English (en)
Other versions
EP3558021A4 (fr
Inventor
Bjarne Juul
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.)
AAK AB
Original Assignee
AAK AB
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 AAK AB filed Critical AAK AB
Publication of EP3558021A1 publication Critical patent/EP3558021A1/fr
Publication of EP3558021A4 publication Critical patent/EP3558021A4/fr
Pending legal-status Critical Current

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, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • 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
    • 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
    • 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

Definitions

  • the present invention relates to a texture providing fat composition.
  • the present invention also relates to the use of such a texture providing fat composition and a method for producing such a texture providing fat composition.
  • BACKGROUND Fat have several roles in an edible product and, apart from taste and nutritional purpose, it also provides structure. It is well known that the texture providing properties of a fat composition are related to a variety of properties of the fat e.g. the nature of the fatty acids and their individual amount as well as the type of triglycerides. In general, short chain triglycerides are liquid at room temperature and the longer the chain length the higher is the melting point. Furthermore, US- types (where U is unsaturated fatty acids) of triglycerides are liquid whereas trans- hydrogenated and Sat3 -types (where Sat denotes a saturated fatty acid) are solid at room temperature.
  • the texture providing properties are in general related to the degree of saturated content and thus the melting characteristics i.e. the solid fat content at relevant temperatures. From a functional point the use of fat compositions with a relative high amount of saturated content is preferable, but due to the health recommendations to limit the intake of saturated fat, there is a need for fat compositions with a low content of saturated fatty acids while still having good structure.
  • EP2007214B1 describes edible products which contains, expressed on total product basis, less than 30 % by weight of saturated fatty acids, between 20 and 100 % of a triglyceride composition, between 0 and 80 % by weight of a filler material and less than 15 % of water.
  • the triglyceride composition contains less than 45 % by weight of saturated fatty acids, less than 10 % by weight of trans unsaturated fatty acids, at least 8 % by weight of SatUSat-triglycerides, wherein Sat is a C16-C18 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, less than 15 % by weight of Sat3, at least 90% by weight of C8-18 fatty acids, at least 75 % by weight of CI 8 fatty acids including saturated and unsaturated fatty acids and has a solid fat content (SFC) at 20 degrees Celsius of between 5 and 50 %.
  • Sat is a C16-C18 saturated fatty acid
  • U is unsaturated fatty acid having at least 18 C atoms, less than 15 % by weight of Sat3, at least 90% by weight of C8-18 fatty acids, at least 75 % by weight of CI 8 fatty acids including saturated and unsaturated fatty acids and has a solid fat content (SFC) at 20 degrees Celsius of
  • the main object of the invention is to provide such fat compositions providing similar or better texture in the final composition per saturated fatty acid than prior art, and at the same time have a similar or lower content of saturated fatty acids.
  • the invention relates to a texture providing fat composition
  • a texture providing fat composition comprising
  • said texture providing fat composition has a weight-ratio between
  • Sat is a saturated fatty acid
  • Sat(C12-C24) is a saturated fatty acid of chain length C12 to C24 and O is oleic acid.
  • the texture providing fat composition according to the invention or any of its embodiments may be particular useful as an ingredient, typically the major ingredient, in fillings or coatings within confectionary, bakery, dairy, and culinary applications to provide an exceptionally good texture to the filling or coating, especially compared to the amounts of saturated fatty acids in the texture providing fat composition.
  • the texture providing fat composition according to the invention or any of its embodiments display a higher texture than would be expected on the basis of the amounts of saturated fatty acids present in the texture providing fat composition.
  • the texture providing fat composition may furthermore provide a good mouthfeel or not compromise the mouthfeel, which may for example mean that the texture providing fat composition does not display waxiness or may display reduced waxiness compared to other texture providing fats known in the art.
  • the texture providing fat composition may also provide a good nutritional profile, since it is possible to reduce the amount of saturated fatty acids and still obtain a sufficient texture.
  • the texture providing fat composition according to the invention or any of its embodiments may also provide a higher crystallization speed compared to other fats known in the art, especially in relation to the amount of saturated fatty acids in the fat composition. This may be beneficial for example within confectionary applications, dairy applications, bakery applications and culinary applications, thus benefiting from making use of the texture providing fat composition as described herein in any of its embodiments.
  • a high crystallization speed may be desired in production since the desired texture is obtained faster and the outcome may be more predictable
  • the invention relates in another aspect to an edible product comprising said texture providing fat composition according to the invention or any of its embodiments in an amount of 15 - 99.9 % by weight of said edible product.
  • edible products according to the invention or any of its embodiments may be edible products within confectionary applications, dairy applications, bakery applications, and culinary applications, such as for example creams, coatings, soft cheese, fillings, spreads, soups and dressings.
  • said edible product further comprises
  • Amounts of further ingredients, such as filler and water, may vary depending on its specific application, however, such amounts are well known for someone skilled in the art of e.g. confectionary, bakery, dairy, and culinary applications and should, of course, amount up to 100% in combination with the texture providing fat composition.
  • the invention relates in a further aspect to a food product, such as a dairy food product, a confectionary food product, a bakery food product or a culinary food product, comprising the texture providing fat composition according to the invention or any of its embodiments or the edible product according to the invention or any of its embodiments.
  • Confectionery food products may for example be filled chocolate-like products, such as pralines, filled and/or coated bars, extruded fillings with or without coating, coatings, such as compound chocolate coatings, or chocolate-like coatings.
  • bakery food products are for example filled or coated wafers, pies, cakes, croissants, loaves, breadrolls, puff pastries, a coated biscuit, a biscuit with a cream layer wherein the cream layer as such may optionally be further coated with a coating, a biscuit having a cream layer sandwiched between two or more biscuit layers etc.
  • a dairy food product is for example coated ice cream.
  • the invention relates in an even further aspect to a method for producing the texture providing fat composition according to the invention or any of its embodiments, said method comprising the steps of
  • an interesterified fat comprising at least 3.0 % OSatO- triglycerides by weight of said interesterified fat
  • said texture providing fat composition comprises
  • said texture providing fat composition has a weight-ratio between OSatO-triglycerides and
  • Sat is a saturated fatty acid
  • Sat(C12-C24) is a saturated fatty acid of chain length C12 to C24 and O is oleic acid.
  • the invention relates in a still even further aspect to use of the texture providing fat composition according to the invention or any of its embodiments or produced by the method of the invention or any of its embodiments for the production of an edible product or a food product.
  • the invention relates to use of the edible product according to the invention or any of its embodiments for the production of a food product.
  • % or “percentage” all relates to weight percentage i.e. wt.% or wt.-% if nothing else is indicated.
  • oil and “fat” is used interchangeably, unless otherwise specified.
  • At least one is intended to mean one or more, i.e. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, etc.
  • fatty acid encompasses free fatty acids and fatty acyl residues in triglycerides.
  • triglycerides may be used interchangeably with the term 'triacylglycerides' and should be understood as an ester derived from glycerol and three fatty acids.
  • Triglycerides may be abbreviated TG or TAG.
  • edible is something that is suitable for use as food or as part of a food product, such as a dairy or confectionary product. An edible fat is thus suitable for use as fat in food or food product and an edible composition is a composition suitable for use in food or a food product, such as a dairy or confectionary product.
  • the term "vegetable” shall be understood as originating from a plant retaining its original chemical structure/composition.
  • a vegetable fat or vegetable triglycerides are still to be understood as vegetable fat or vegetable triglycerides after fractionation etc. as long as the chemical structure of the fat components or the triglycerides are not altered.
  • vegetable triglycerides are for example transesterified they are no longer to be understood as a vegetable triglyceride in the present context.
  • non- vegetable in the context of "non- vegetable triglyceride” or “non-vegetable fat” when used herein is intended to mean obtained from other sources than native vegetable oils or fractions thereof, or obtained after transesterification.
  • non-vegetable triglycerides may for example be, but are not limited to, triglycerides obtained from unicellular organisms, animal fat, or interesterification.
  • interesterification should be understood as replacing one or more of the fatty acid moieties of a triglyceride with another fatty acid moiety or exchanging one or more fatty acid moieties from one triglyceride molecule to another.
  • a fatty acid moiety may be understood as a free fatty acid, a fatty acid ester, a fatty acid anhydride, an activated fatty acid and/or the fatty acyl part of a fatty acid.
  • the term 'interesterification as used herein may be used interchangeably with 'transesterification' .
  • the interesterification process may be an enzymatic interesterification or chemical interesterification. Both chemical interesterification and enzymatic interesterification is described well in the art. Both chemical and enzymatic interesterification may be done by standard procedures.
  • a "chocolate-like" product is meant a product, which at least is experienced by the consumer as chocolate or as a confectionery product having sensorial attributes common with chocolate, such as e.g. melting profile, taste etc.
  • Sat(C12-C24)' is intended to mean saturated fatty acid or saturated fatty acyl moiety of chain length C12 to C24. It may thus for example be lauric acid/laurate, myristic acid/myri state, palmitic acid/palmitate, stearic acid/stearate, arachidic acid/arachidate, behenic acid/behenate, or lignoceric acid/lignocerate.
  • an amount of OSat(C16-C18)0-triglycerides are intended to mean the combined amount of triglycerides, where the fatty acid at the sn-2 position may be a saturated fatty acids of any chain length between C16 and CI 8, and thus the combined amount of OSat(C16-C18)0-triglycerides.
  • Sat3 -triglycerides is intended to mean triglycerides with three saturated fatty acid moieties attached to the glycerol backbone.
  • Sat3- triglycerides may be PPP -triglycerides, PPSt-triglycerides or StStSt-triglycerides.
  • Sat2U-triglycerides is intended to mean triglycerides with two saturated fatty acid moieties and one unsaturated fatty acid moiety attached to the glycerol backbone, such as SatSatU-triglycerides or SatUSat-triglycerides. They may also be called USat2 -triglycerides. Examples of Sat2U-triglycerides may be POP -triglycerides, PPO-triglycerides, or StStO-triglycerides.
  • Sat20-triglycerides is intended to mean triglycerides with two saturated fatty acid moieties and one oleic acid moiety attached to the glycerol backbone, such as SatSatO-triglycerides or SatOSat-triglycerides. They may also be called OSat2-triglycerides. Examples of Sat20-triglycerides may be POP- triglycerides, PPO-triglycerides or StStO-triglycerides.
  • SatU2 -triglycerides is intended to mean triglycerides with one saturated fatty acid moiety and two unsaturated fatty acid moieties attached to the glycerol backbone, such as SatUU-triglycerides or USatU-triglycerides. They may also be called U2Sat-triglycerides. Examples of SatU2 -triglycerides may be POO- triglycerides, OPO-triglycerides, or OStO-triglycerides. As used herein 'U3 -triglycerides' is intended to mean triglycerides with three unsaturated fatty acid moieties attached to the glycerol backbone. An example of U3 -triglycerides is OOO-triglycerides.
  • modified IUPAC method 2.150b is wherein the original IUPAC method 2.150b is modified from tempering for 40 hours at 26 degrees Celsius to 24 hours at 20 degrees Celsius.
  • 'texture' is defined as the solid fat content determined according to modified IUPAC method 2.150b (24 hours at 20 degrees Celsius.).
  • Crystallization speed is intended to mean the speed with which a fat composition solidifies.
  • the crystallization speed is herein defined as the solid fat content at 20 degrees Celsius in weight percent determined according to method IUPAC 2.150a in percent of the solid fat content at 20 degrees Celsius in weight percent determined according to modified IUPAC method 2.150b.
  • the crystallization speed in percent may be represented as SFC(IUPAC 2.150a)/SFC(IUPAC 2.150b)xl00 at 20 degrees Celsius.
  • the invention relates to a texture providing fat composition
  • a texture providing fat composition comprising
  • said texture providing fat composition has a weight-ratio between
  • Sat is a saturated fatty acid
  • Sat(C12-C24) is a saturated fatty acid of chain length C12 to C24 and O is oleic acid.
  • the texture providing fat composition according to the invention or any of its embodiments may be particular useful as an ingredient, typically the major ingredient, in fillings or coatings within confectionary, bakery, dairy, and culinary applications to provide an exceptionally good texture, especially compared to the amounts of saturated fatty acids.
  • a significant advantage of the texture providing fat composition according to the invention or any of its embodiments is that it displays a higher texture than would be expected on the basis of the amounts of saturated fatty acids present in the texture providing fat composition, and it may thus provide a higher texture than traditionally known fats with the same content of saturated fatty acids or a similar solid fat content (SFC) at 20 degrees Celsius.
  • SFC solid fat content
  • the texture providing fat composition may furthermore provide a good mouthfeel or not compromise the mouthfeel, which may for example mean that the texture providing fat composition does not display waxiness or may display reduced waxiness compared to other texture providing fats known in the art.
  • the texture providing fat composition may also provide a good nutritional profile, since it is possible to reduce the amount of saturated fatty acids and still obtain a sufficient texture.
  • a significant advantage of the invention is that more texture per saturated fatty acid is provided.
  • the texture building fat composition may provide 10% to 50% more texture per saturated fatty acid than fat compositions known in the art.
  • the texture providing fat composition gives more texture compared to state of the art fats at the same or even lower content of saturated fatty acids. This may particularly be the case within confectionary applications, dairy applications, bakery applications and culinary applications. Therefore, it may be possible to achieve the same texture with a texture providing fat composition comprising a lower amount of saturated fatty acids. This may give a health benefit, since it is recommended to limit the intake of saturated fatty acids, which are not considered to be healthy.
  • the texture providing fat composition according to the invention or any of its embodiments is especially suited as an ingredient in edible products, especially filling and coatings, or as an ingredient in a food product or in combination with a food product within the confectionery, dairy, bakery and culinary fields. In such cases where the texture providing fat composition is used in an edible product, the advantages the texture providing fat composition possesses may also be obtained in the edible product comprising the texture providing fat composition.
  • the texture providing fat may also provide a higher crystallization speed compared to state of the art fats, especially in relation to the amount of saturated fatty acids in the fat composition, which may particularly be the case within confectionary applications, dairy applications, bakery applications or culinary applications.
  • a high crystallization speed may be desired in production since the desired texture is obtained faster and the outcome may be more predictable, since it does not change much over time.
  • the texture providing fat composition comprises at least 35 % Sat(C12-C24)20-triglycerides by weight of said texture providing fat composition, such as at least 45 % Sat(C12-C24)20- triglycerides by weight of said texture providing fat composition.
  • the texture providing fat composition comprises at least 25 % Sat(C14-C24)20-triglycerides by weight of said texture providing fat composition, such as at least 35 % Sat(C14-C24)20- triglycerides by weight of said texture providing fat composition, such as at least 45 % Sat(C14-C24)20-triglycerides by weight of said texture providing fat composition.
  • the texture providing fat composition comprises at least 25 % Sat(C16-C18)20-triglycerides by weight of said texture providing fat composition, such as at least 35 % Sat(C 16-C 18)20- triglycerides by weight of said texture providing fat composition, such as at least 45 % Sat(C16-C18)20-triglycerides by weight of said texture providing fat composition.
  • said amount of OSatO- triglycerides is at least 5.0 % by weight of said texture providing fat composition, such as at least 10.0 % by weight of said texture providing fat composition, such as at least 12.0 % by weight of said texture providing fat composition, or such as at least 15.0 % by weight of said texture providing fat composition.
  • the texture providing capability of the fat composition seem to be highly correlated to the amount of OSatO-triglycerides, such as OStO-triglycerides or OPO- triglycerides, and increasing the amount of OSatO-triglycerides may thus provide a higher texture per percent total saturated fatty acid of the fat composition.
  • the texture providing fat compositions according to the above embodiment may also provide a higher crystallization speed compared to state of the art fats comprising the same or lower amounts of saturated fatty acids.
  • the texture providing fat composition comprises OSat(12-24)0-triglycerides in an amount of at least 3.0 % by weight of said texture providing fat composition, such as at least 5.0 % by weight of said texture providing fat composition, such as at least 10.0 % by weight of said texture providing fat composition, such as at least 12.0 % by weight of said texture providing fat composition, or such as at least 15.0 % by weight of said texture providing fat composition, wherein Sat(C 12-C24) is a saturated fatty acid of chain length C12 to C24.
  • the texture providing fat composition comprises OSat(12-24)0- triglycerides in an amount of 3.0 - 99.0 % by weight of said texture providing fat composition, or 5.0 - 95.0 % by weight of said texture providing fat composition.
  • the texture providing fat composition comprises OSat(C 14-C24)0-triglycerides in an amount of at least 3.0 % by weight of said texture providing fat composition, such as at least 5.0 % by weight of said texture providing fat composition, such as at least 10.0 % by weight of said texture providing fat composition, such as at least 12.0 % by weight of said texture providing fat composition, or such as at least 15.0 % by weight of said texture providing fat composition, wherein Sat(C 14-C24) is a saturated fatty acid of chain length C14 to C24.
  • the texture providing fat composition comprises OSat(C 14-C24)0- triglycerides in an amount of at least 7.0 % by weight of said texture providing fat composition or at least 17.0 % by weight of said texture providing fat composition.
  • the texture providing fat composition comprises OSat(C 14-C24)0- triglycerides in an amount of 3.0 - 99.0 % by weight of said texture providing fat composition, or 5.0 - 95.0 % by weight of said texture providing fat composition.
  • the texture providing fat composition comprises OSat(C 16-C18)0-triglycerides in an amount at least 3.0 % by weight of said texture providing fat composition, such as at least 5.0 % by weight of said texture providing fat composition, such as at least 10.0 % by weight of said texture providing fat composition, such as at least 12.0 % by weight of said texture providing fat composition, or such as at least 15.0 % by weight of said texture providing fat composition, wherein Sat(C 16-C18) is a saturated fatty acid of chain length CI 6 to CI 8.
  • the texture providing fat composition comprises OSat(C 16-C18)0- triglycerides in an amount of at least 7.0 % by weight of said texture providing fat composition or at least 17.0 % by weight of said texture providing fat composition.
  • the texture providing fat composition comprises OSat(C 16-C18)0- triglycerides in an amount of 3.0 - 99.0 % by weight of said texture providing fat composition, or 5.0 - 95.0 % by weight of said texture providing fat composition.
  • the texture providing fat composition comprises OPO-triglycerides in an amount of at least 3.0 % by weight of said texture providing fat composition, such as at least 5.0 % by weight of said texture providing fat composition, such as at least 10.0 % by weight of said texture providing fat composition, or such as at least 15.0 % by weight of said texture providing fat composition, wherein P is palmitic acid.
  • An important advantage of the above embodiment is that it provides a high texture per saturated fatty acid of the texture providing fat composition. This may be due to an ability of OSat(C12-C24)0-triglycerides, and maybe in particular OPO- triglycerides and/or OStO-triglycerides, to co-crystallize with tri-glycerides that are not normally solid at 20 degrees Celsius and thus increasing the solid fat content at 20 degrees Celsius.
  • an important advantage of the above embodiment is that it may also be especially good at increasing the texture per percent of saturated fatty acids in the fat composition, while retaining or increasing pleasant sensoric properties of the fat composition and/or the edible product, such as melting pleasantly in the mouth.
  • an important advantage of the above embodiment is that the miscibility with other fats, for example especially with fats such as cocoa butter or other similar fats comprising a high amount of palmitate and/or stearate, may be significantly increased due to the similarity of the fatty acids.
  • Yet another advantage of the above embodiment is that it may provide a particularly high crystallization speed compared to state of the art texture building fats, especially in relation to the amount of saturated fatty acids in the fat composition, which may be particularly useful in the field of confectionary applications, dairy applications, bakery applications or culinary applications.
  • the texture providing fat composition may advantageously comprise OPO-triglycerides and/or OStO-triglycerides in an amount of at least 7.0 % by weight of said texture providing fat composition or at least 17.0 % by weight of said texture providing fat composition.
  • the texture providing fat composition comprises OPO-triglycerides and/or OStO-triglycerides in an amount of 3.0 - 99.0 % by weight of said texture providing fat composition, or 5.0 - 95.0 % by weight of said texture providing fat composition.
  • said texture providing fat composition comprises OStO-triglycerides in an amount of at least 3.0 % by weight of said texture providing fat composition, such as at least 5.0 % by weight of said texture providing fat composition, such as at least 10.0 % by weight of said texture providing fat composition, or such as at least 15.0 % by weight of said texture providing fat composition, wherein St is stearic acid.
  • said weight-ratio between OSatO-triglycerides and the sum of SatOO and OSatO is at least 0.35, such as at least 0.40, such as at least 0.50, such as at least 0.60, such as at least 0.70, such as at least 0.80.
  • At least 0.30 such as at least 0.40, such as at least 0.50, such as at least 0.60, such as at least 0.70, such as at least 0.80,
  • Sat(C12-C24) is a saturated fatty acid of chain length C12 to C24.
  • At least 0.30 such as at least 0.40, such as at least 0.50, such as at least 0.60, such as at least 0.70, such as at least 0.80,
  • Sat(C14-C24) is a saturated fatty acid of chain length C14 to C24.
  • said texture providing fat composition has a weight-ratio between
  • Sat(C16-C18) is a saturated fatty acid of chain length C16 to CI 8.
  • An important advantage of the above embodiment is that it may provide a high texture per saturated fatty acid of the texture providing fat composition. This may in particular be the case when the amount of OPO-triglycerides in the texture providing fat composition is high, such as for example higher than the amount of POO-triglycerides.
  • StOO-triglycerides and OStO-triglycerides which is at least 0.30, such as at least 0.40, such as at least 0.50, such as at least 0.60, such as at least 0.70, such as at least 0.80.
  • An important advantage of the above embodiment is that it may provide a high texture per saturated fatty acid of the texture providing fat composition. This may in particular be the case when the amount of OStO-triglycerides in the texture providing fat composition is high, such as for example higher than the amount of StOO-triglycerides.
  • said texture providing fat composition comprises Sat3 -triglycerides in an amount of between 1 to 15 % by weight of said texture providing fat composition, such as between 1 to 10 % by weight of said texture providing fat composition, such as between 1 to 5 % by weight of said texture providing fat composition.
  • the texture providing fat composition comprises Sat3 -triglycerides in an amount of between 1 to 9 % by weight of said texture providing fat composition, such as between 1 to 8 % by weight of said texture providing fat composition, or between 1 to 7 % by weight of said texture providing fat composition, or even between 1 to 6 % by weight of said texture providing fat composition, such as between 1 to 5 % by weight of said texture providing fat composition.
  • the texture providing fat composition may also comprise Sat3- triglycerides in an amount of between 2 to 7 % by weight of said texture providing fat composition or between 3 to 6 % by weight of said texture providing fat composition.
  • said texture providing fat composition has a weight-ratio between 1 to 9 % by weight of said texture providing fat composition, such as between 1 to 8 % by weight of said texture providing fat composition, or between 1 to 7 % by weight of said texture providing fat composition, or even between 1 to 6 % by weight of said texture providing fat composition, such as between 1 to 5 % by weight of said texture providing fat composition.
  • the texture providing fat composition has a weight-ratio between the texture at 20 degrees Celsius and the amount of saturated fatty acids which is at least 0.85, such as at least 0.90, such as at least 1.00, such as at least 1.10, such as at least 1.20, such as at least 1.25, wherein the texture is measured as the solid fat content at 20 degrees Celsius determined by modified IUPAC method 2.150b.
  • said texture providing fat composition has a crystallization speed, which is at least 0.85, such as at least 0.90, such as at least 0.92, such as at least 0.94, such as at least 0.96,
  • crystallization speed is defined as a ratio between
  • the sum of Sat3 -triglycerides and Sat20-triglycerides may normally be the triglycerides, which contributes most to the solid fat content at 20 degrees Celsius.
  • the sum of Sat3 -triglycerides and Sat20- triglycerides may be lower than the solid fat content at 20 degrees Celsius, as determined by the modified IUPAC method 2.150b. Without being bound to any specific theory, this may indicate that the texture providing fat composition according to embodiments of the present invention, may solidify SatU2- triglycerides that may normally not be solid at 20 degrees Celsius.
  • OSatO- triglycerides such as OPO-triglycerides and/or OStO-triglycerides
  • the amount of OSatO- triglycerides is at least 3 % by weight of said texture providing fat composition and the ratio between OSatO- triglycerides and the sum of SatOO-triglycerides and OSatO-triglycerides is at least 0.30, which may give a higher solid fat content at 20 degrees Celsius than would be expected based on the combined amounts of Sat3 and Sat20 in the texture providing fat composition according to embodiments of the present invention.
  • the amount of saturated fatty acids is at least 35 % by weight of said texture providing fat composition, such as at least 40 % by weight of said texture providing fat composition.
  • the amount of saturated fatty acids may be at least 45 % by weight of the texture providing fat composition or at least 50 % by weight of said texture providing fat composition or even at least 55 % by weight of said texture providing fat composition.
  • the amount of saturated fatty acids may thus be between 35 to 50 % or 45 to 55 % by weight of said texture providing fat composition.
  • the solid fat content at 20 degrees Celsius is at least 25 %, such as at least 30%, such as at least 35 %, such as at least 40 %, such as at least 45 %, such as at least 50 %, such as at least 55 %, such as at least 60 %, wherein the solid fat content is determined by the modified IUPAC method 2.150b.
  • the solid fat content may for example be 25 to 55 %.
  • said texture providing fat composition comprises OSatO-triglycerides, such as for example OStO- triglycerides or OPO-triglycerides, obtained by interesterification.
  • OSatO-triglycerides such as for example OStO-triglycerides or OPO-triglycerides
  • all the OSatO-triglycerides such as for example OStO-triglycerides or OPO-triglycerides, are obtained by interesterification.
  • Triglycerides having a saturated fatty acid in the sn-2 position of the triglyceride, and oleic acid in the sn-1 and sn-3 position of the triglyceride may be difficult to obtain from vegetable sources, even though small levels may be found in some sources.
  • the saturated fatty acid in the sn-2 position may for example be myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid or lignoceric acid.
  • Triglycerides having a saturated fatty acid in the sn-2 position of the triglyceride, and oleic acid in the sn-1 and sn-3 position of the triglyceride may therefore advantageously be obtained by chemical or enzymatic interesterification.
  • interesterification the acyl moiety is exchanged either between an ester and an acid (acidolysis), ester and alcohol (alcoholysis) or two esters (acyl exchange).
  • interesterification it is usually difficult to introduce the desired acyl groups onto the specific positions of glycerol because the reaction occurs randomly with respect to position.
  • lipases triacylglycerol acylhydrolases, EG 3.1.1.3
  • lipases are esterases that catalyze hydrolysis and synthesis of glycerol esters.
  • Triglycerides having a saturated fatty acid in the sn-2 position of the triglyceride, and oleic acid in the sn-1 and sn-3 position of the triglyceride may also be obtained from unicellular organisms.
  • Edible fats obtained from unicellular organisms may be obtained by various processes, such as by a process for the preparation of fats, where the process comprises cultivating a fat-producing microorganism and subsequently recovering the fats accumulated in the microorganism. It is known that fats and oils can be produced by cultivating oil/fat-producing microorganisms like algae, bacteria, molds and yeasts. Such microorganisms typically synthesize the lipids in the course of their cellular metabolism.
  • the texture providing fat composition comprises OSat(C12-C24)0-triglycerides obtained by interesterification in an amount of 4.0 - 99.9 % by weight of the texture providing fat composition.
  • the texture providing fat composition comprises OSat(C14-C24)0-triglycerides obtained by interesterification in an amount of 4.0 - 99.9 % by weight of the texture providing fat composition.
  • the texture providing fat composition comprises OSat(C16-C18)0-triglycerides obtained by interesterification in an amount of 4.0 - 99.9 % by weight of the texture providing fat composition.
  • the texture providing fat composition comprises OStO-triglycerides obtained by interesterification in an amount of 4.0 - 99.9 % by weight of the texture providing fat composition.
  • the texture providing fat composition comprises OPO-triglycerides obtained by interesterification in an amount of 4.0 - 99.9 % by weight of the texture providing fat composition.
  • the combined amount of U3- triglycerides and U2Sat-triglycerides is more than 31 % by weight of said texture providing fat composition, such as more than 32 % by weight of said texture providing fat composition, such as more than 35 % by weight of said texture providing fat composition, or such as between 35 to 44 % by weight of said texture providing fat composition.
  • the combined amount of U3 -triglycerides and U2Sat-triglycerides is more than 33 % by weight of the texture providing fat composition or more than 34 % by weight of the texture providing fat composition or even more than 36 % by weight of the texture providing fat composition, such as more than 37 % by weight of the texture providing fat composition.
  • the combined amount of U3 -triglycerides and U2Sat-triglycerides may also be more than 38 % by weight of the texture providing fat composition, such as more than 39 % by weight of said texture providing fat composition.
  • the amount of U3- triglycerides is at least 4 % by weight of said texture providing fat composition, such as at least 6 % by weight of said texture providing fat composition, such as at least 7 % by weight of said texture providing fat composition, or such as between 5-30 % by weight of said texture providing fat composition.
  • U3 -triglycerides will be added to a fat composition, for example when making a filling or a coating.
  • U3 -triglycerides may for example be obtained from different kinds of nut fats.
  • U3 -triglycerides will generally make the fat composition softer due to a lower melting point of triglycerides with unsaturated fatty acids compared to the corresponding triglycerides with saturated fatty acids.
  • using a texture providing fat composition according to the present invention it may be possible to increase the amount of U3 -triglycerides in the fat composition, while maintaining a high degree of texture per saturated fatty acid.
  • the texture providing fat composition may be possible to increase the amount of U3 -triglycerides to more than 10% by weight of the texture providing fat composition, while maintaining a texture at 20 degrees Celsius per saturated fatty acid, which is above 0.90, such as above 1.00 and/or a crystallization speed, which is above 92 %.
  • the texture providing fat composition according to the invention or any of its embodiments comprises both fat obtained by interesterification as well as vegetable fat and/or milk fat it may provide a significant advantage. In this way it may be possible to optimize the properties, such as texture per saturated fatty acid and/or sensoric, of the texture providing fat composition, by adjusting the amounts of different types of fats, especially also possibly with respect to production cost.
  • said texture providing fat composition comprises, further to the OSatO-triglycerides, vegetable fat in an amount of 0 - 60% by weight of said texture providing fat composition, such as 5 - 50% by weight of said texture providing fat composition.
  • said texture providing fat composition may comprise vegetable fat in an amount of 0 - 50 % by weight of said texture providing fat composition, such as 0 - 40% by weight of said texture providing fat composition, such as 0 - 30 % by weight of said texture providing fat composition, such as 0 - 20 % by weight of said texture providing fat composition, such as 0 - 10 % by weight of said texture providing fat composition, such as 0 - 5 % by weight of said texture providing fat composition, such as 0 - 3 % by weight of said texture providing fat composition, such as 0 - 2 % by weight of said texture providing fat composition or such as 0 - 1 % by weight of said texture providing fat composition.
  • the texture providing fat composition may also for example comprise vegetable fat in an amount of 1 - 50 % by weight of said texture providing fat composition or in an amount of 5 - 40% by weight of said texture providing fat composition. It may be difficult to obtain OSatO- triglycerides, such as for example OPO-triglycerides or OStO-triglycerides from vegetable fat, and therefore the texture providing fat composition according to the invention or any of its embodiments may typically comprise at least 40 % fat obtained by interesterification. It may however provide an especially good texture when interesterified fat comprising a high amount of at least 3% OSatO- triglycerides, such as OPO-triglycerides and/or OStO-triglycerides, is mixed with vegetable fat.
  • OSatO- triglycerides such as for example OPO-triglycerides or OStO-triglycerides
  • the texture providing fat composition may for example consist of 50 % fat obtained by interesterification and 50% vegetable fat, such as for example cocoa butter, hazelnut oil, a shea oil fraction or a palm stearin fraction.
  • said vegetable fat comprises fat obtained from rapeseed, corn, soy, sunflower seed, cotton seed, maize, olive, hazelnut, groundnut, palm, shea, cocoa, illipe, kokum, sal, allanblackia, mowrah, mango, or any fraction or any combination thereof. It may for example provide a particular good texture when the vegetable fat comprises or is a palm stearin fat fraction.
  • said texture providing fat composition further comprises 0 - 40 % milk fat by weight of said texture providing fat composition, such as 2 - 30 % by weight of said texture providing fat composition, such as 10 - 25 % by weight of said texture providing fat composition.
  • the texture providing fat composition may thus for example consist of 50 % fat obtained by interesterification, 40 % vegetable fat and 10 % milk fat or 90 % fat obtained by interesterification and 10 % milk fat.
  • the amounts of interesterified fat, vegetable fat and milk fat should of course always amount to 100%.
  • said milk fat comprises milk fat obtained from animal origin, such as milk fat obtained from cow.
  • the amount of lauric acid is 10 % by weight of said texture providing fat composition or less.
  • the amount of lauric acid is 5 % or less by weight of said texture providing fat composition, such as 3 % or less by weight of said texture providing fat composition, or even 1 % or less by weight of said texture providing fat composition or even free of lauric acid.
  • the amount of trans fatty acid is 10% or less by weight of said texture providing fat composition.
  • the amount of trans fatty acids is 5 % or less by weight of said texture providing fat composition, such as 3 % or less by weight of said texture providing fat composition, or even 1 % or less by weight of said texture providing fat composition or even free of trans fatty acids.
  • the texture providing fat composition is especially suited as an ingredient, typically the main ingredient, in edible products, such as confectionary products, dairy products, bakery products and culinary products.
  • edible products such as confectionary products, dairy products, bakery products and culinary products.
  • examples of such edible products may be coatings, fillings, creams, spreads, whipping cream, dressings, sauces and soups.
  • the texture providing fat composition may be exceptionally suited as the major ingredient in coatings and fillings to provide an exceptionally high texture relative the amounts of saturated fatty acids.
  • the invention relates in another aspect to an edible product comprising said texture providing fat composition according to the invention or any of its embodiments in an amount of 15 - 99.9 % by weight of said edible product.
  • the edible product may thus for example comprise said texture providing fat composition in an amount of 25 - 65 % by weight of said edible product.
  • the edible product may contain other ingredients than the texture providing fat composition, for example one, two or several fillers and possibly also water.
  • said edible product further comprises
  • Filler is typically a non-glyceride edible solid material, ideally in a powdery form.
  • the filler material used in the edible product of the present invention or any of its embodiments is usually a non-glyceride, edible solid material.
  • a conventional filler material often comprises at least one component selected from the group consisting of sugar, flour, starch, skimmed milk powder, whole milk powder, whey powder, cocoa powder, coffee powder, food grade organic and inorganic solid powders, and blends of two or more of these.
  • other fillers considered suitable by the person skilled in the art may be used as well.
  • the edible product may further comprise other dry ingredients, such as for example nuts.
  • the texture providing fat composition or the edible product may be especially suited as an ingredient in a food product or in combination with a food product.
  • the invention relates in a further aspect to a food product, such as a dairy food product, a confectionary food product, a bakery food product or a culinary food product, comprising the texture providing fat composition as described herein in any of its embodiments or the edible product as described herein in any of its embodiments.
  • Such food products may be a chocolate, a filled chocolate product, a biscuit coated with a cream layer wherein the cream layer as such may optionally be further coated with a coating, a biscuit having a cream layer sandwiched between two or more biscuit layers, extruded products with an interior filling, baked products with a filling, filled or coated confectionery products, filled or coated culinary products, and any other food product known to the person skilled in the art.
  • the invention relates in an even further aspect to a method for producing the texture providing fat composition according to the invention or any of its embodiments, said method comprising the steps of
  • an interesterified fat comprising at least 3.0 % OSatO- triglycerides by weight of said interesterified fat
  • said texture providing fat composition comprises
  • said texture providing fat composition has a weight-ratio between
  • Sat is a saturated fatty acid
  • Sat(C12-C24) is a saturated fatty acid of chain length C12 to C24 and O is oleic acid.
  • the invention relates in a still even further aspect to a use of the texture providing fat composition according to the invention or any of its embodiments or produced by the method of the invention or any of its embodiments for the production of an edible product or a food product.
  • said texture providing fat composition is used as an ingredient in coating or filling for confectionery, bakery, dairy or culinary products.
  • the texture providing fat composition according to the invention or any of its embodiments may be particular useful as an ingredient, typically the major ingredient, in fillings or coatings within confectionary, bakery, dairy, and culinary applications to provide an exceptionally good texture, especially compared to the amounts of saturated fatty acids.
  • the texture providing fat composition may be used as an ingredient in coating or filling for confectionery, bakery, dairy or culinary products in an amount of 1-99% by weight of the coating or filling, or in amount of 1-80% by weight of the coating or filling or in an amount of 1-60% by weight of the coating or filling, or even 1-50% by weight of the coating or filling.
  • the invention relates to use of the edible product according to the invention or any of its embodiments for the production of a food product.
  • Example 1 Texture measurements of different fat compositions with comparable SAFA content
  • Table 1 shows the measured amounts and ratios of certain types of triglycerides for texture providing fat composition I and reference fat compositions I and II.
  • Texture providing fat composition I is a blend of a Palm mid fraction iodine value 33 (IV 33) and a OPO-triglycerides rich component, which is achieved by 1,3 specific enzymatic interesterification of a palm stearin (iodine value ⁇ 5) and oleic acid or an alcohol ester of oleic acid and having a content of OPO-triglycerides at 31 % and a total content of saturated fatty acids at 39.8%, to achieve the final texture providing composition I with a total content of saturated fatty acid at 50.5%.
  • Reference fat I is a blend of Palm mid fraction iodine value 33 (IV 33) and high oleic sunflower oil and reference fat II is a blend of palm mid fraction iodine value 40 (IV 40) and a high oleic sunflower oil. Both two (reference fat I and II) are available fats on market today and are sold as having a special high texture per saturated fatty acids.
  • Texture providing fat composition I With a texture providing fat composition according to embodiments of the invention, such as Texture providing fat composition I, it is possible to obtain a very high ratio of 1.26 of texture relative to the amount of saturated fatty acids.
  • the texture building fat composition I which comprises more than 3% (w/w) of OPO-triglycerides and a weight-ratio between OPO-triglycerides and the sum of POO-triglycerides and OPO-triglycerides of more than 0.30, gives 10 - 50% more texture (determined as the solid fat content at 20 degrees Celsius as measured by modified method IUPAC 2.150b, which is tempered at 20 degrees Celsius for 24 hours) per saturated fatty acid than reference fat compositions I and II.
  • Example 2 Texture measurements of different fat compositions with varying content of OPO-triglycerides
  • Table 2 shows the measured amounts and ratios of certain types of triglycerides for texture providing fat composition I, II, III, IV and V.
  • Texture providing fat composition I is the same fat composition as Texture providing fat composition I in example 1.
  • Texture providing fat composition II is a blend of a Palm mid fraction iodine value 40 (IV 40) and a OPO-triglycerides rich component, which is achieved by 1,3 specific enzymatic interesterification of a palm stearin (iodine value ⁇ 5) and oleic acid or an alcohol ester of oleic acid and having a content of OPO-triglycerides at 31 % and a total content of saturated fatty acids at 39.8%, to achieve the final texture providing composition II with a total content of saturated fatty acid at 51.0 %.
  • Texture providing fat compositions III, IV and V are blends of Palm mid fraction iodine value 33 (IV 33) and the above mentioned OPO-triglycerides rich component, which is achieved by 1,3 specific enzymatic interesterification of a palm stearin (iodine value ⁇ 5) and oleic acid or an alcohol ester of oleic acid, and a chemical interesterified palm olein iodine value 65 (IV 65).
  • iodine value ⁇ 5 1,3 specific enzymatic interesterification of a palm stearin
  • oleic acid or an alcohol ester of oleic acid a chemical interesterified palm olein iodine value 65
  • Table 3 shows the measured amounts and ratios of certain types of triglycerides for texture providing fat composition I and reference fat compositions III, IV and V.
  • Texture providing fat composition I is the same fat composition as Texture providing fat I in example 1.
  • Table 3 Content of certain triglycerides, solid fat content, texture and crystallization speed of texture providing fat compositions I and reference fat compositions III, IV and V. It can be seen from table 3 that Texture providing fat composition I gives a much higher amount of texture per saturated fatty acid than reference fat composition III, IV and V, which are fats commercially available on the market today. The crystallization speed of Texture providing fat composition I is also faster than Reference fat composition III, IV and V.
  • Example 4 Texture measurements of different fat compositions with varying content of U3-triglycerides
  • Table 4 shows the measured amounts and ratios of certain types of triglycerides for texture providing fat composition VI and reference fat compositions III, IV and V.
  • Texture providing fat VI is a mixture of palm mid fraction iodine value 33 (IV 33) and a OPO-triglycerides rich component, which is achieved by 1,3 specific enzymatic interesterification of a palm stearin (iodine value ⁇ 5) and oleic acid or an alcohol ester of oleic acid and having a content of OPO-triglycerides at 31 % and a chemical interesterified palm olein iodine value 65 (IV 65) and a high oleic sunflower oil to achieve the final triclyceride composition as mentioned in table 4.
  • IV 33 palm mid fraction iodine value 33
  • OPO-triglycerides rich component which is achieved by 1,3 specific enzymatic interesterification of a palm stearin (iodine value ⁇ 5) and oleic acid or an alcohol ester of oleic acid and having a content of OPO-triglycerides at 31 % and a chemical interesterified palm
  • Example 5 Texture measurement of different fat compositions with varying chain lenghts of their respective fatty acids
  • Table 5 shows the relative fatty acids composition of the raw materials measure by gas chromatography (IUPAC 2.304) after methylation (IUPAC 2.301). Numbers are given in wt%.
  • the fats used are labelled as POP, StOSt, OPO, OStO and OOO.
  • the OPO and OStO were made by enzymatic interesterfication to ensure a high level of the given triglycerides.
  • Table 6 shows five different fats made from the mentioned raw material. Each of these were made with 50% SAFA and then diluted with the OOO rich fat to 40, 30 and 20% SAFA.
  • Table 7 shows the measured solid fat content of each of the five fats as well as the calculated texture defined in the same way as the earlier examples.
  • the three of the five different fats in table 7 are based on the solution of the invention (Texture providing fat composition A, B and C). This is the StOSt+OStO (Texture providing fat composition A), POP+OPO (Texture providing fat composition B) and StOSt+OPO (Texture providing fat composition C) fats.
  • the StOSt+OOO (Reference fat composition A) and POP+OOO (Reference fat composition B) fats are based on known texture providing solutions.
  • the StOSt+OStO fat (Texture providing fat composition A) is the best solution followed by the StOSt+OOO (Reference fat composition A), POP+OPO (Texture providing fat composition B) and StOSt+OPO (Texture providing fat composition C) fats.
  • the POP+OOO fat (Reference fat composition B) is the worst solution.
  • the StOSt+OStO and StOSt+OPO both retain their texture very well, whereas the StOSt+OOO (Reference fat composition A) lose 27% texture.
  • StOSt+OStO StOSt+OPO
  • StOSt+OOO Texture providing fat composition A
  • Texture providing fat composition C Texture providing fat composition A
  • Reference fat composition A Texture providing fat composition A
  • StOSt having the highest impact at lower SAFA content.
  • the co-crystallization of StOSt and OStO(or OPO) needs to have a critical concentration for the co-crystallization to occur.

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  • Wood Science & Technology (AREA)
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  • General Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
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Abstract

L'invention concerne une composition de graisse conférant une texture comprenant au moins 25 % de Sat(C12-C24)20-triglycérides en poids de ladite composition de graisse conférant une texture, et au moins 3,0 % d'OSatO-triglycérides en poids de ladite composition de graisse conférant une texture, ladite composition de graisse conférant une texture ayant un rapport pondéral des OSatO-triglycérides à la somme des SatOO-triglycérides et des OSatO-triglycérides qui est au moins égal à 0,30, Sat représentant un acide gras saturé, Sat(C12-C24) représentant un acide gras saturé de longueur de chaîne C12 à C24 et O représentant l'acide oléique. L'invention concerne également un procédé d'obtention de la composition de graisse conférant une texture et l'utilisation de la composition de graisse conférant une texture.
EP17882924.8A 2016-12-22 2017-12-19 Composition de graisse conférant une texture Pending EP3558021A4 (fr)

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EP0536824B2 (fr) * 1991-10-03 1999-05-19 Unilever N.V. Graisses pour confiserie, non-conditionnées thermiquement
US6277433B1 (en) * 1999-03-19 2001-08-21 Loders Croklaan B.V. Fat mixtures
JP3464646B2 (ja) * 2000-09-01 2003-11-10 旭電化工業株式会社 油脂組成物及びこれを用いて製造されたチョコレート複合菓子類
JP4514378B2 (ja) * 2001-12-06 2010-07-28 株式会社Ａｄｅｋａ 焼き菓子用油脂組成物
CN1315393C (zh) * 2002-01-23 2007-05-16 株式会社艾迪科 油脂组合物
JP5917261B2 (ja) * 2012-04-23 2016-05-11 株式会社Adeka 気泡含有チョコレート用油脂組成物
JP5885609B2 (ja) * 2012-07-25 2016-03-15 日清オイリオグループ株式会社 油性食品及び該油性食品を使用した複合食品
JP2016140313A (ja) * 2015-02-02 2016-08-08 不二製油株式会社 油性食品用油脂組成物、及びこれを含有する油性食品類
WO2016125791A1 (fr) * 2015-02-02 2016-08-11 不二製油グループ本社株式会社 Composition lipidique pour le chocolat et chocolat contenant la composition

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