RU2021133475A

RU2021133475A - FAT COMPOSITION

Info

Publication number: RU2021133475A
Application number: RU2021133475A
Authority: RU
Inventors: Ренее БОЕРЕФИДЖН; Мартин ААЛБЕРТС; Эрик Паул Алосин БЕРЕНСЧОТ; Джианине Лувелле ВЕРЛЕМАН
Original assignee: Бунге Лодерс Кроклаан Б.В.
Priority date: 2019-08-20
Filing date: 2020-08-18
Publication date: 2023-09-21

Claims

1. Fat composition containing:

from 10 wt.% to 30 wt.% diglycerides; And

from 70 wt.% to 90 wt.% triglycerides, and the triglycerides contain from 40 wt.% to 75 wt.% CN50 triglycerides and from 15 wt.% to 40 wt.% CN52 triglycerides; based on the total amount of triglycerides present in the composition;

wherein the fat composition is characterized

solid fat content from 55 to 85 at 10°C; And

solid fat content from 35 to 70 at 20°C; And

solid fat content from 5 to 25 at 30°C; And

solid fat content from 0 to 10 at 40°C;

measured on stabilized fat at 20°C in accordance with ISO 8292-1.

2. The fat composition according to claim 1, containing from 10 wt.% to 25 wt.% diglycerides, preferably from 10 wt.% to 20 wt.%, and more preferably from 15 wt.% to 20 wt.%.

3. Fat composition according to claim 1 or 2, characterized in that the diglycerides contain:

from 30 wt.% to 45 wt.% PP diglycerides, preferably from 32 wt.% to 42 wt.%; And

from 5 wt.% to 20 wt.% PSt diglycerides, preferably from 6 wt.% to 16 wt.%; And

from 1 wt.% to 15 wt.% OO diglycerides, preferably from 2 wt.% to 12 wt.%;

based on the total amount of diglycerides present in the fat composition, wherein P represents palmitic acid, O represents oleic acid and St represents stearic acid.

4. Fat composition according to any of the preceding claims, characterized in that the triglycerides contain:

from 1 wt.% to 12 wt.% CN48 triglycerides, preferably from 3 wt.% to 10 wt.%; And

from 45 wt.% to 70 wt.% CN50 triglycerides, preferably from 50 wt.% to 65 wt.%; And

from 15 wt.% to 35 wt.% CN52 triglycerides, preferably from 20 wt.% to 30 wt.%;

based on the total amount of triglycerides present in the fat composition.

5. Fat composition according to any of the preceding paragraphs, characterized by:

solid fat content from 60 to 80 at 10°C, preferably from 65 to 75; and/or

solid fat content from 40 to 65 at 20°C, preferably from 45 to 60; and/or

solid fat content from 25 to 50 at 25°C, preferably from 30 to 45; and/or

solid fat content from 8 to 23 at 30°C, preferably from 10 to 20; and/or

solid fat content from 3 to 15 at 35°C, preferably from 4 to 12; and/or

solid fat content from 1 to 8 at 40°C, preferably from 2 to 7; measured on stabilized fat at 20°C in accordance with ISO 8292-1.

6. Fat composition according to any of the preceding paragraphs, containing:

from 0 wt.% to 5 wt.% lauric acid (C12:0), preferably from 0 wt.% to 3 wt.%; and/or

from 40 wt.% to 65 wt.% palmitic acid (C16:0); preferably from 45 wt.% to 60 wt.%; and/or

from 20 wt.% to 45 wt.% oleic acid (C18:1); preferably from 25 wt.% to 40 wt.%;

wherein the percentages indicated refer to the acids bound as acyl groups on the glycerides in the fat composition and are based on the total weight of the C8 to C24 fatty acids.

7. The fat composition according to any one of the preceding claims, containing from 50 wt.% to 75 wt.% saturated fatty acid (SAFA), preferably from 55 wt.% to 70 wt.%; wherein the acid percentages indicated refer to the acids bound as acyl groups on the glycerides in the fat composition and are based on the total weight of the C8 to C24 fatty acids.

8. Fat composition according to any of the preceding paragraphs, characterized in that it contains one or more fractions of palm oil and one or more components rich in diglycerides containing from 20 wt.% to 50 wt.% diglycerides, preferably from 25 wt. % up to 45 wt.%.

9. Fat composition according to any of the preceding claims, characterized in that it contains at least one fraction of palm oil with an iodine number of 40 to 45 and/or at least one fraction of palm oil with an iodine number of 30 to 35, preferably as a fraction palm oil with an iodine number from 40 to 45, and a fraction of palm oil with an iodine number from 30 to 35.

10. Fat composition according to any of the preceding claims, characterized in that it contains one or more diglyceride-rich components obtained from one or more fractions of palm oil.

11. Method of preparing a fat composition as stated in claims. 1-10, including mixing:

one or more fractions of palm oil; And

one or more diglyceride-rich components that contain from 15 wt.% to 50 wt.% diglycerides, preferably from 20 wt.% to 45 wt.%.

12. The method according to claim 11, including mixing:

from 35 wt.% to 65 wt.% of one or more fractions of palm oil; And

from 35% by weight to 65% by weight of one or more diglyceride-rich components containing from 15% by weight to 50% by weight diglycerides, preferably from 20% by weight to 45% by weight.

13. Method according to claim 11 or 12, including mixing:

from 25 wt.% to 55 wt.% of one fraction of palm oil with an iodine value from 40 to 45; And

from 5 wt.% to 35 wt.% of one fraction of palm oil with an iodine number from 30 to 35; And

from 30% by weight to 60% by weight of one or more diglyceride-rich components containing from 15% by weight to 50% by weight diglycerides, preferably from 20% by weight to 45% by weight.

14. The use of the fat composition stated in any of paragraphs. 1-10, in the production of confectionery products such as confectionery filling, it is preferable to increase the sweetness of confectionery products.

15. Confectionery product containing:

from 20 wt.% to 50 wt.% of the fat composition claimed in any of paragraphs. 1-10;

from 15 wt.% to 35 wt.% sugar; And

from 15 wt.% to 65 wt.% other ingredients.