SE2050758A1 - A heat stable vegetable fat composition - Google Patents

Abstract

Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture, a vegetable fat mixture, uses of the vegetable fat composition or fat mixture in coating or enrobing for bakery, confectionery and/or moulding applications, in fillings, such as bakery fillings and confectionery fillings and for chocolate or chocolate-like coating, an edible application product comprising the vegetable fat composition or the vegetable fat mixture, as well as a method of producing said vegetable fat composition.

Description

A heat stable vegetable fat composition Technical field of the invention The present invention relates to a vegetable fat composition for edible applications. The inventionalso relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture, avegetable fat mixture, uses of the vegetable fat composition or fat mixture in coating or enrobing forbakery, confectionery and/or moulding applications, in fillings, such as bakery fillings andconfectionery fillings and for chocolate or chocolate-like coating, an edible application productcomprising the vegetable fat composition or the vegetable fat mixture, as well as a method ofproducing said vegetable fat composition.

Background of the invention ln warm regions/countries confectionery products are stressed by exposure to elevatedtemperatures. lt is well-established to use higher melting fractions such as palm stearin to improveheat stability for non-temper, fast crystallizing compound, cocoa butter substitute (CBS) used formolded, coatedlenrobed products. However, this approach also changes the sensorial profile of thecompound leading to a waxier afternote as the compound contain a certain amount of fat which isstill solid at and above temperatures of around 40 °C. ln order to increase the heat stability of a CBS, the current method is to add a high meltingcomponent to the predominantly lauric vegetable oil fractions. These components can be palmstearins, hydrogenated liquid oils etc. AAK CEBESTM solutions such as MC 95, MC 98, NH 91 arebased on this recipe. Alternatively, hydrogenated palm kernel olein is a price competitive solutionused for coating applications with an extreme waxy afternote.

Accordingly, the main object of the invention is to provide a non-temper vegetable fat composition,which is heat stable and is without the unappealing sensorial waxy afternote.

Yet another object is to provide a number of applications for such vegetable fat compositions.

Summary of the invention The present invention relates to a vegetable fat composition for edible applications, wherein thetriglycerides in said vegetable fat composition contain randomly distributed fatty acids, andwherein, in said vegetable fat composition the: a. sum of saturated fatty acids (SAFA) is at least 92% by weight, b. sum of saturated C12 fatty acids is at least 35% by weight, c. sum of saturated C16 to C24 fatty acids is no more than 30% by weight, d. sum of saturated C8 and C10 fatty acids is no more than 3% by weight, and e. sum of saturated C14 to C24 fatty acids is at least 10% by weight. 2 The vegetable fat composition for edible applications of the present invention enables theproduction of an edible application product that has a significantly sharper melting profile thanexisting non-temper vegetable fat solutions. This improved melting profile results in equal or betterheat stability as compared to existing edible application solutions but is free of the unappealingsensorial waxy afternote.

The present invention also relates to the use of a vegetable fat composition for manufacturing of avegetable fat mixture, wherein the vegetable fat mixture comprises a blend of a vegetable fatcomposition according to the present disclosure and at least one vegetable fat component.

The present invention further relates to a vegetable fat mixture comprising a vegetable fatcomposition according to the present disclosure in the amount of from 20 to 80% by weight, suchas from 30 to 70% by weight, such as from 40 to 60% by weight and at least one vegetable fatcomponent.

Use of the vegetable fat composition and the vegetable fat mixture in coating or enrobing forbakery, confectionary applications and/or molding applications; or for chocolate or chocolate-likecoating, or in fillings, such as bakery fillings and confectionary fillings is also disclosed herein.

The invention also relates to an edible application product comprising the vegetable fat compositionor the vegetable fat mixture according to the present disclosure.

The present invention further relates to a method for production of a vegetable fat compositionaccording to any of items 1-16, wherein the method comprises the steps of:a) providing a fatty acid composition where the:a. sum of saturated fatty acids (SAFA) is at least 92% by weight,b sum of saturated C12 fatty acids is at least 35% by weight,c. sum of saturated C16 to C24 fatty acids is no more than 30% by weight,d sum of saturated C8 and C10 fatty acids is no more than 3% by weight,ande. sum of saturated C14 to C24 fatty acids is at least 10% by weight,and mixing said fatty acid composition with glycerol in a reaction container herebyobtaining a glycerol and fatty acids mixture blend;b) heating the glycerol and fatty acid mixture blend under reduced pressure over apredefined period of time;c) further increasing the temperature and heating the glycerol and fatty acids mixtureblend over a predefined period of time, and simultaneously lowering the pressurefurther compared to step b);d) keeping the glycerol and fatty acid mixture blend at the temperature and pressure ofstep c) for a predefined period of time; 3 e) optionally removal of unreacted residue reactants from the resulting product of stepd) by a distillation process; f) optionally bleaching, filtering and deodorization of the resulting product of step d) orstep e).

DefinitionsAs used herein, the term ”vegetable” shall be understood as originating from a plant or a single cell organism. Thus, vegetable fat or vegetable triglycerides are still to be understood as vegetable fator vegetable triglycerides if all the fatty acids used to obtain said triglyceride or fat is of plant or single cell organism origin.

Saturated fatty acids are chains of carbon atoms joined by single bonds, with the maximum numberof hydrogen atoms attached to each carbon atom in the chain. Unsaturated fatty acids are chainsof carbon atoms joined by single bonds and varying numbers of double bonds, which do not havetheir full quota of hydrogen atoms attached. An unsaturated fatty acid can exist in two forms, the cisform and the trans form. A double bond may exhibit one of two possible configurations: trans or cis.ln trans configuration (a trans fatty acid), the carbon chain extends from opposite sides of thedouble bond, whereas, in cis configuration (a cis fatty acid), the carbon chain extends from thesame side of the double bond.

By using the nomenclature CX means that the fatty acid comprises X carbon atoms, e.g. a C14fatty acid has 14 carbon atoms while a C8 fatty acid has 8 carbon atoms.

By using the nomenclature CX:Y means that the fatty acid comprises X carbon atoms and Y doublebonds, e.g. a C14:0 fatty acid has 14 carbon atoms and 0 double bonds while a C18:1 fatty acidhas 18 carbon atoms and 1 double bond.

A ratio of the weight of saturated C12 fatty acids over saturated C14 fatty acids means that theweight of saturated C12 fatty acids is divided by the weight of saturated C14 fatty acids(C12:0/C14:0). ln general, triglycerides use a "sn" notation, which stands for stereospecific numbering. ln a Fischerprojection of a natural L-glycerol derivative, the secondary hydroxyl group is shown to the left of C-2; the carbon atom above this then becomes C-1 and that below becomes C-3. The prefix 'sn' isplaced before the stem name of the compound.

Sn1lsn2/sn3: 4 Hp; QQCR* position srMpgflggg... ...R position sn-EH- - ÜGCR” position .sn-E iii Fischer projection of a natural L-glycerol derivative.

By randomly distributed is meant that the fatty acids is randomly distributed to the three sn-positions. A randomly distributed composition may be obtained by means of esterification, chemicaltransesterification or enzymatic transesterification. All naturally occurring fat compositions, e.g.virgin olive oil, palm kernel oil, coconut oil or rapeseed oil all have a non-randomly distribution ofthe fatty acids on the glycerol backbone.

By vegetable fat component is meant a vegetable fat originating from a plant or a single cellorganism. The vegetable fat component can e.g. be selected from the group of palm kernel,coconut oil, high lauric rapeseed oil and/or fractions thereof. The vegetable fat component can bean interesterified, fractionated and/or hydrogenated version thereof.

As used herein, “%” or "percentage" relates to weight percentage i.e. wt.% or vvt.-% if nothing elseis indicated.

As used herein, "oil" and "fat" are used interchangeably, unless othenivise specified.

As used herein, “vegetable oil” and “vegetable fat” are used interchangeably, unless othenivisespecified.

As used herein the term “single cell oil" shall mean oil from oleaginous microorganisms which arespecies of yeasts, molds (fungal), bacteria and microalgae. These single cell oils are producedintracellular and in most cases during the stationary growth phase under specific growth conditions(e.g. under nitrogen limitation with simultaneous excess of a carbon source). Examples ofoleaginous microorganisms are, but not limited to, Mortierella alpineea, Yarrowia lipolytica,Schizochytrium, Nannochloropsis, Chlorella, Crypthecodinium cohnii, Shewanella.

As used herein “cocoa butter substitute", CBS, is intended to mean an edible fat having atriglyceride composition very different to cocoa butter. Most cocoa butter substitutes are based onlauric fats, i.e. fats that contain a high amount of lauric acids in their fatty acid composition. Cocoabutter substitutes are only mixable with cocoa butter in small ratios. Furthermore, cocoa buttersubstitutes are non-temper fat compositions so in contrast to chocolate, cocoa butter substitutebased compounds do not need to undergo a treatment at different temperatures, known as tempering, prior to molding, coating, or enrobing, in order to obtain a final product with acceptableform stability and/or shelf life.

As used herein “heat stable fat composition/compoundlchocolate” is a fatcomposition/compound/chocolate which has a relatively high resistance to heat, and heat-relatedeffects, particularly form. The heat stable fat composition/compound/chocolate will in certainembodiments retain this heat stability, particularly form stability, at temperatures above which suchstability is normally lost for conventional fat compositionlcompound/chocolate products.

As used herein “edible” is something that is suitable for use as food or as part of a food product,such as a dairy or confectionary product.

For products and methods in the confectionery areas, reference is made to “Chocolate Cocoa andConfectionery", B. W. Minifie, Aspen Publishers Inc., 3. Edition 1999.

A food product is a product for human consumption. An important group of products is those wherecocoa butter and cocoa butter-like fats are used.

By a chocolate or chocolate-like product is meant a product, which at least is experienced by theconsumer as chocolate or as a confectionery product having sensorial attributes common withchocolate, such as e.g. melting profile, taste etc. Some chocolate comprises cocoa butter, typicallyin substantial amounts, where some chocolate-like product may be produced with a low amount ofor even without cocoa butter, e.g. by replacing the cocoa butter with a cocoa butter equivalent,cocoa butter substitute, etc. ln addition, many chocolate or chocolate-like products comprise cocoapowder or cocoa mass, although some chocolate or chocolate-like products, such as typical whitechocolates, may be produced without cocoa powder, but e.g. drawing its chocolate taste fromcocoa butter. Depending on the country and/or region there may be various restrictions on whichproducts may be marketed as chocolate.

As used herein “residue reactants” is to be interpreted as any free fatty acids, monoglycerides,glycerol and water that have not reacted in a given reaction and hence are left in the reactionmixture as unwanted residue reactants together with the final product.

The term “comprising” or “to comprise” is to be interpreted as specifying the presence of the statedparts, steps, features, or components, but does not exclude the presence of one of more additionalparts, steps, features, or components.

As used herein, the term “and/or” is intended to mean the combined (“and”) and the exclusive (“or“')use, i.e. “A and/or B" is intended to mean “A alone, or B alone, or A and B together".

Detailed description of the invention When describing the below embodiments, the present invention envisages all possiblecombinations and permutations of the below described embodiments with the above disclosedaspects.

The invention relates to a vegetable fat composition for edible applications, wherein thetriglycerides in said vegetable fat composition contain randomly distributed fatty acids, andwherein, in said vegetable fat composition the:a. sum of saturated fatty acids (SAFA) is at least 92% by weight,b. sum of saturated C12 fatty acids is at least 35% by weight,c. sum of saturated C16 to C24 fatty acids is no more than 30% by weight,d. sum of saturated C8 and C10 fatty acids is no more than 3% by weight, ande. sum of saturated C14 to C24 fatty acids is at least 10% by weight.

The vegetable fat composition for edible applications of the present invention has a significantlysharp melt profile, with a high amount of crystalline fat at e.g. 30 °C but none or almost none at 35°C. or a high amount of crystalline fat at e.g. 35 °C but none or almost none at 40 °C. Thisimproved melt profile of the vegetable fat composition results in equal or better heat stability ascompared to existing vegetable fat composition solutions but is free of the unappealing sensorialwaxy afternote.

An advantage of the vegetable fat composition is that the edible application will have improvedresilience to exposure to high temperatures while maintaining a sensorial profile which issignificantly less waxy than existing compound solutions in the market.

The benefit for the producer of such edible application compounds is similar or better heat stability(form retention and stickiness to wrapping) and hence a lower ratio of compounds being heatdamaged as compared to existing CBS compound solutions. The improved sensory profile mayallow the introduction of molded applications with acceptable meltdown in very hot regions whereonly use of very waxy existing solutions delivers the improvement in heat-related form-stabilityneeded. ln one or more embodiments, the ratio (weight/weight) of saturated C12 fatty acids over saturatedC14 fatty acids (C12:0lC14:0) is at least 1.0, such as at least 1.2, such as at least 1.4, such as atleast 1.6. ln one or more embodiment the sum of saturated fatty acids is in the range of from 92 to 100% byweight. ln one or more embodiment the sum of saturated fatty acids is at least 95% by weight, suchas at least 97% by weight, or such as at least 99% by weight. 7 ln one or more embodiment the sum of saturated fatty acids is in the range of from 95 to 100% byweight, such as from 97 to 100% by weight, or such as from 99 to 100% by weight. ln one or more embodiment the content of saturated C12 fatty acids is in the range from 35 to 90%by weight, such as from 35 to 85% by weight, such as from 40 to 85% by weight, or such as from45 to 85% by weight. ln one or more embodiment the content of saturated C12 fatty acids is in the range from 30 to 80%by weight, such as from 30 to 75% by weight. ln one or more embodiment the sum of saturated C16 to C24 fatty acids is in the range from 5 to30% by weight, such as from 10 to 30% by weight, such as from 15 to 30% by weight, or such asfrom 20 to 30% by weight. ln one or more embodiment the sum of saturated C8 and C10 fatty acids is no more than 2% byweight, such as no more than 1% by weight. ln one or more embodiment, the sum of saturated C8and C10 fatty acids is in the range from 0 to 0.5% by weight. ln one or more embodiments, the vegetable fat composition is essentially free of saturated C8 andC10 fatty acids. By essentially free is meant that the composition comprises 0.5 wt.% or less, suchas almost totally free of saturated C8 and C10 fatty acids. However, C8 and C10 fatty acids may beintroduced into the composition via impurities in the fatty acid reagents used in the esterificationprocess and may therefore be found in very low amounts such as below 0.5% or below 0.2%. ln one or more embodiment the sum of saturated C14 to C24 is in the range from 10 to 60% byweight, such as 20 to 55% by weight, or such as from 20 to 50% by weight. ln one or more embodiment, the randomly distributed fatty acids in said vegetable fat compositionis obtained by an esterification process. ln one or more embodiment, the vegetable fat composition is a non-hydrogenated vegetable fatcomposition. An advantage of the present vegetable fat composition is that it can be labelled asnon-hydrogenated. The vegetable fat composition is a “consumer friendly” product ashydrogenation is typically undesired by consumers and may require additional labelling of theproduct in some regions or countries.

The vegetable fat composition of the present invention, which is a non-hydrogenated vegetable fatcomposition, is a vegetable fat composition, which does not have to be labelled as hydrogenated. 8 Hydrogenation is a process where unsaturated fatty acids are made partially saturated. Non-hydrogenated means not hydrogenated or un-hydrogenated. By subjecting unsaturated fatty acidsto a process of hydrogenation (e.g. involving a combination of catalysts, hydrogen, and heat), thedouble bond opens, and hydrogen atoms bind to the carbon atoms, hereby saturating the doublebond. While most of the unsaturated oil will either remain as was (on its double bond structure) orbe converted to the corresponding saturated fatty acid, some of the double bonds may open duringthe hydrogenation process and then re-close in another double bond configuration, herebyconverting a cis fatty acid to a trans fatty acid or vice versa. A non-hydrogenated vegetable fatcomposition is a composition comprising only non-hydrogenated triglycerides, meaning that at nopoint in the process, are the triglycerides subjected to hydrogenation. ln one or more embodiment the difference in solid fat content (SFC) of the vegetable fatcomposition when measured by IUPAC 2.150a is at least 55 in a A5 °C range, wherein said A5 °Crange is within the temperature range from 20 °C to 45 °C. ln one embodiment, the A5 °C range iswithin the temperature range from 25 °C to 40 °C, such as within the temperature range from 30 °Cto 40 °C. ln one embodiment, the A5 °C range is the temperature range from 30 °C to 35 °C -thatis; ASFC [SFC (30 °C) - SFC (35 °C)] is at least 55. ln one embodiment, the A5 °C range is thetemperature range from 35 °C to 40 °C - that is; ASFC [SFC (35 °C) - SFC (40 °C)] is at least 55. ln one or more embodiment, the difference in solid fat content (SFC) of the vegetable fatcomposition when measured by IUPAC 2.150a at 30 °C and 35 °C is at least 55. That is; ASFC[SFC (30 °C) - SFC (35 °C)] is at least 55.

Solid fat content (SFC) is a measure of the percentage of fat in crystalline (solid) phase to total fat(the remainder being in liquid phase) across a temperature gradient.

By utilization of standard hydrogenation, fractionation and interesterification process operations it isnot possible to obtain the targeted melt profile for a vegetable oil composition with a SFC of at least55 in a A5 °C range, wherein said A5 °C range is within the temperature range from 20 °C to 45 °Csuch as the temperature range from 30 °C to 35 °C or such as the temperature range from 35 °C to40 °C. ln one or more embodiments, the vegetable fat composition is not originating from a single cellorganism.

The invention also relates to use of a vegetable fat composition for manufacturing of a vegetablefat mixture, wherein the vegetable fat mixture comprises a blend of a vegetable fat compositionselected from a vegetable fat composition according to the above disclosure and at least onevegetable fat component. 9 ln one or more embodiment, the at least one vegetable fat component is selected from the groupconsisting of palm kernel, coconut oil, high lauric rapeseed oil and/or fractions thereof. ln one ormore embodiment, the at least one vegetable fat component is an interesterified, fractionatedand/or hydrogenated version of palm kernel, coconut oil, high lauric rapeseed oil and/or fractionsthereof. ln one or more embodiment, the obtained vegetable fat mixture comprises from 20 to 80% byweight of the vegetable fat composition, such as from 30 to 70% by weight, such as from 40 to 60%by weight.

The present disclosure also comprise a vegetable fat mixture comprising a vegetable fatcomposition according to according to the present disclosure in the amount of from 20 to 80% byweight, such as from 30 to 70% by weight, such as from 40 to 60% by weight and at least onevegetable fat component. ln one or more embodiments, the obtained vegetable fat mixture consist of the vegetable fatcomposition and the vegetable fat component. This means that if the vegetable fat mixturecomprises the vegetable fat composition in 60% by weight, then the remaining 40% by weight inthe vegetable fat mixture is the at least one vegetable fat component, hereby giving a total 100%by weight mixture. ln one or more embodiment of the vegetable fat mixture, the at least one vegetable fat componentis selected from the group consisting of palm kernel, coconut oil, high lauric rapeseed oil and/orfractions thereof. ln one or more embodiment, the at least one vegetable fat component is aninteresterified, fractionated and/or hydrogenated version of palm kernel, coconut oil, high lauricrapeseed oil and/or fractions thereof. ln one or more embodiment of the vegetable fat mixture, the difference in solid fat content (SFC) ofthe vegetable fat mixture when measured by IUPAC 2.150a is at least 55 in a A5 °C range, whereinsaid A5 °C range is within the temperature range from 20 °C to 45 °C. ln one or more embodiment,the A5 °C range is within the temperature range from 25 °C to 40 °C, such as within thetemperature range from 30 °C to 40 °C. ln one or more embodiment, the A5 °C range is thetemperature range from 30 °C to 35 °C. ln one or more embodiment, the A5 °C range is thetemperature range from 35 °C to 40 °C. ln one or more embodiment of the vegetable fat mixture, the difference in solid fat content (SFC) ofthe vegetable fat composition when measured by IUPAC 2.150a at 30 °C and 35 °C is at least 55.

Also disclosed herein is the use of the vegetable fat composition according to the presentdisclosure or the vegetable fat mixture according to the present disclosure in coating or enrobingfor bakery, confectionery and/or molding applications.

Also disclosed herein is the use of the vegetable fat composition according to the presentdisclosure or the vegetable fat mixture according to the present disclosure in fillings, such asbakery fillings and confectionery fillings.

Also disclosed herein is the use of the vegetable fat composition according to the presentdisclosure or the vegetable fat mixture according to the present disclosure for chocolate andchocolate-like coatings.

The present invention also discloses an edible application product comprising the vegetable fatcomposition according to the present disclosure or the vegetable fat mixture according to thepresent disclosure.

The edible application product is a non-temper product, which is heat stable and is without theunappealing sensorial waxy afternote.

The edible application product will have improved resilience to exposure to high temperatures whilemaintaining a sensorial profile, which is significantly less waxy than existing compound solutions inthe market.

The benefit for the producer of such edible application compounds is similar or better heat stability(better retention of form and less stickiness to the wrapping) and hence a lower ratio of compoundsbeing heat damaged as compared to existing CBS compound solutions on the market. Theimproved sensory profile may allow the introduction of molded applications with acceptablemeltdown in very hot regions where only use of very waxy existing solutions delivers theimprovement in heat-related form-stability needed. ln one or more embodiment of the edible application product, the vegetable fat composition or thevegetable fat mixture makes up from 50% to 100% by weight, such as from 80 to 100% by weight,such as from 90 to 100% by weight, such as around 95% by weight of the total fat phase in theedible application product. ln one or more embodiment of the edible application product, the vegetable fat composition or thevegetable fat mixture makes up from 10% to 70% by weight, such as from 20 to 60% by weight,such as from 25 to 50% by weight, such as from 28 to 40% by weight of the total edible applicationproduct. 11 The edible application product may be a bakery-, a dairy-, a chocolate- and/or a chocolate-likeproduct.

The edible application product may be a coating or enrobing product for bakery, confectioneryand/or molding applications.

The edible application product may be a filling, such as a bakery filling or a confectionery filling.

The edible application product may be a chocolate or chocolate-like coating. ln one or more embodiments, the edible application product comprises the vegetable fatcomposition according to the present disclosure and wherein the fat part of the edible applicationproduct comprises the following fatty acid characteristics:a. sum of saturated fatty acids (SAFA) is at least 92% by weight, sum of saturated C12 fatty acids is at least 35% by weight, sum of saturated C16 to C24 fatty acids is no more than 30% by weight, sum of saturated C8 and C10 fatty acids is no more than 3% by weight, and sum of saturated C14 to C24 fatty acids is at least 10% by weight.

SDF-PP' ln one or more embodiments, where the edible application product comprises the vegetable fatcomposition according to the present disclosure as disclosed above -the fat part of the edibleapplication product further comprises the following fatty acid characteristics: the ratio(weight/weight) of saturated C12 fatty acids over saturated C14 fatty acids (C12:0lC14:0) is at least1.0 such as at least 1.2, such as at least 1.4, or such as at least 1.6. ln one or more embodiments, where the edible application product comprises the vegetable fatcomposition according to the present disclosure as disclosed above -the fat part of the edibleapplication product further comprises the following fatty acid characteristics: the sum of saturatedfatty acids is at least 95% by weight, such as at least 97% by weight, or such as at least 99% byweight. ln one or more embodiments, where the edible application product comprises the vegetable fatcomposition according to the present disclosure as disclosed above -the fat part of the edibleapplication product further comprises the following fatty acid characteristics: the sum of saturatedfatty acids is in the range of from 95 to 100% by weight, such as from 97 to 100% by weight, orsuch as from 99 to 100% by weight. ln one or more embodiments, where the edible application product comprises the vegetable fatcomposition according to the present disclosure as disclosed above -the fat part of the edibleapplication product further comprises the following fatty acid characteristics: the content of 12 saturated C12 fatty acids is in the range from 35 to 90% by weight, such as from 35 to 85% byweight, such as from 40 to 85% by weight, such as from 45 to 85% by weight. ln one or more embodiments, where the edible application product comprises the vegetable fatcomposition according to the present disclosure as disclosed above -the fat part of the edibleapplication product further comprises the following fatty acid characteristics: the content ofsaturated C12 fatty acids is in the range from 30 to 85% by weight, such as from 30 to 80% byweight, such as from 30 to 75% by weight. ln one or more embodiments, where the edible application product comprises the vegetable fatcomposition according to the present disclosure as disclosed above -the fat part of the edibleapplication product further comprises the following fatty acid characteristics: the sum of saturatedC16 to C24 fatty acids is in the range from 5 to 30% by weight, such as from 10 to 30% by weight,such as from 15 to 30% by weight, such as from 20 to 30% by weight. ln one or more embodiments, where the edible application product comprises the vegetable fatcomposition according to the present disclosure as disclosed above -the fat part of the edibleapplication product further comprises the following fatty acid characteristics: the sum of saturatedC8 and C10 fatty acids is no more than 2% by weight, such as no more than 1% by weight. ln one or more embodiments, where the edible application product comprises the vegetable fatcomposition according to the present disclosure as disclosed above -the fat part of the edibleapplication product further comprises the following fatty acid characteristics: the sum of saturatedC8 and C10 fatty acids is in the range from 0 to 0.5% by weight. ln one or more embodiments, where the edible application product comprises the vegetable fatcomposition according to the present disclosure as disclosed above -the fat part of the edibleapplication product further comprises the following fatty acid characteristics: the sum of saturatedC14 to C24 is in the range from 10 to 60% by weight, such as 20 to 55% by weight, such as from20 to 50% by weight. ln one or more embodiments, where the edible application product comprises the vegetable fatmixture according to the present disclosure -the total fat content of the edible application producthas a ratio of the weight of saturated C12 fatty acids over the total weight of saturated C8 fattyacids and saturated C10 fatty acids (C12:0/C8:0+C10:0) above 14.

The present invention also disclose a method for production of a vegetable fat compositionaccording to the present disclosure, wherein the method comprises the steps of:a) providing a fatty acid composition where the:a. sum of saturated fatty acids (SAFA) is at least 92% by weight, 13b. sum of saturated C12 fatty acids is at least 35% by weight,sum of saturated C16 to C24 fatty acids is no more than 30% by weight,sum of saturated C8 and C10 fatty acids is no more than 3% by weight,ande. sum of saturated C14 to C24 fatty acids is at least 10% by weight,and mixing said fatty acid composition with glycerol in a reaction container herebyobtaining a glycerol and fatty acids mixture blend; b) heating the glycerol and fatty acid mixture blend under reduced pressure over apredefined period of time; c) further increasing the temperature and heating the glycerol and fatty acids mixtureblend over a predefined period of time, and simultaneously lowering the pressurefurther compared to step b); d) keeping the glycerol and fatty acid mixture blend at the temperature and pressure ofstep c) for a predefined period of time; e) optionally removal of unreacted residue reactants from the resulting product of stepd) by a distillation process; f) optionally bleaching, filtering and deodorization of the resulting product of step d) orstep e).

The steps a) to f) are in one embodiment sequentially in that order, hence step a) before step b)and so forth. ln one or more embodiment of the method, step b) and step c) are combined into one step bycontinuously heating the glycerol and fatty acid mixture blend to the wanted temperature underreduced pressure over a predefined time. ln one or more embodiment of the method, step c) actually comprises two steps; c1) lowering thepressure compared to step b) over a predefined period of time; c2) increasing the temperatureunder the reduced pressure of step c1) over a predefined period of time. ln another embodiment ofthe method, step c1) and step c2) are reversed. ln one or more embodiments, the ratio (weight/weight) of saturated C12 fatty acids over saturatedC14 fatty acids is at least 1.0 in the fatty acid composition, such as at least 1.2, such as at least1.4, or such as at least 1.6 in the fatty acid composition.

The present method enables the production of a vegetable fat composition with a significantlysharp melt profile which has a high amount of crystalline fat at, for example 30-35 °C but none at40 °C. This improved melt profile of the vegetable fat composition results in equal or better heatstability as compared to existing compound solutions but without the unappealing sensorial waxyafternote. 14 Another advantage of the present method is that the vegetable fat composition obtained does notneed to be labelled as hydrogenated. At no point in the method, are the triglycerides subjected tohydrogenation. The present esterification process as disclosed herein produces a vegetable fatcomposition, which can function as a source of non-hydrogenated vegetable fat. ln one or more embodiments, the method is done without application of a catalyst.

A standard re-esterification process uses a catalyst, and thus one of the advantages of the presentprocess is that it can be done without catalyst in reasonable time and with reasonable yield. Sincethe process does not need a catalyst there is no need for extra processing steps to remove thecatalyst after the reaction which makes the overall process simple and easy to handle. ln one or more embodiments of the method, none of the triglycerides in the vegetable fatcomposition is at any time in the process subjected to hydrogenation.

The free fatty acid used in step a) can in one embodiment comprise both hydrogenated and non-hydrogenated free fatty acids.

A reaction container may be any container suitable for carrying out a chemical reaction. Suchcontainers may e.g. be, but not limited to, a flask, a tank, a tube, an Erlenmeyerflask, a laboratoryflask, a round-bottom flask, a three-necked flask, a tvvo-necked flask, a one-necked flask, a glassflask, or a metal flask. The reaction may be carried out with or without agitation (e.g. stirring). ln one or more embodiments of the method, a condenser is used. The condenser is heated to atemperature of 40 to 150 °C, such as 50 to 90 °C such as 65 to 90 °C. This temperature of thecondenser is dependent on the size and surface area of the condenser and it is important to use atemperature where water is evaporated while the majority of the glycerol is condensed, to avoidlosing too much of the glycerol. A person skilled in the art would know how to adjust this. ln one or more embodiment of the method, the glycerol and free fatty acid mixture blend is heatedto a temperature in the range of 140 to 180 °C in step b). ln one or more embodiment of themethod the glycerol and free fatty acid mixture blend is heated to a temperature of at least 140 °Cin step b). ln one or more embodiment of the method, the glycerol and fatty acid mixture blend isheated to a temperature in the range of 160 to 170 °C in step b). ln one or more embodiment of the method, the reduced pressure in step b) is in the range of 150 to400 mbar, such as in the range of 175 to 250 mbar. ln one or more embodiment of the method, the predefined period of time in step b) is in the rangeof 15 minutes to 5 hours, such as in the range of 30 minutes to 4 hours. ln one example, the time needed for the step of heating the reaction to between 140 °C and 180 °Cin step b) will depend on the equipment used. ln one or more embodiment of the method, the predefined period of time in step b) is at least 15minutes, such as at least 20 minutes, such as at least 30 minutes, such as at least 1 hour, such asat least 2 hours, or such as at least 3 hours. ln one or more embodiment of the method, the temperature in step c) is in the range of 180 to 250°C, such as in the range of 21 0 to 230 °C. ln one or more embodiments of the method, the glycerol and fatty acid mixture blend in step c) isheated to at least 160 °C. ln one or more embodiments of the method, the glycerol and fatty acid mixture blend in step c) isheated to maximum 230 °C. ln one or more embodiments of the method, the glycerol and fatty acidmixture blend in step c) is heated to maximum 240 °C.

The temperature is gradually raised when going from step b) to step c). ln one or moreembodiments of the method, the temperature is raised from around 170 °C in step b) and up toaround 210 °C in step c). ln one or more embodiment of the method, the pressure in step c) is in the range of 10 to 400mbar, such as in the range of 20 to 250 mbar, such as in the range of 30 to 150 mbar, such as inthe range of 30 to 90 mbar, or such as in the range of 30 to 40 mbar.

The pressure is gradually decreased when going from step b) to step c). ln one or moreembodiments of the method, the pressure is decreased from around 200 mbar in step b) and downto around 30 mbar in step c). ln one or more embodiment of the method, the predefined period of time in step c) is in the rangeof 15 minutes to 10 hours, such as in the range of 30 minutes to 8 hours. ln one or more embodiment of the method, the predefined period of time in step c) is in the rangeof 15 minutes to 5 hours, such as in the range of 30 minutes to 4 hours. 16ln one or more embodiment of the method, the predefined period of time in step c) is at least 15minutes, such as at least 20 minutes, such as at least 30 minutes, such as at least 1 hour, or suchas at least 2 hours. ln one or more embodiments of the method, where step b) and step c) are combined into one stepby continuously heating the glycerol and fatty acid mixture blend to the wanted temperature underreduced pressure over a predefined time, the temperature is in the range of 180 to 250 °C, such asin the range of 210 to 230 °C. ln one or more embodiments, the glycerol and fatty acid mixtureblend is heated to at least 160 °C. ln one or more embodiments, the glycerol and fatty acid mixtureblend is heated to maximum 230 °C. ln one or more embodiments, the glycerol and fatty acidmixture blend is heated to maximum 240 °C. ln one or more embodiment, the pressure is in therange of 10 to 400 mbar, such as in the range of 20 to 250 mbar, such as in the range of 30 to 150mbar, such as in the range of 30 to 90 mbar, or such as in the range of 30 to 40 mbar. ln one ormore embodiment the predefined period of time is in the range of 15 minutes to 10 hours, such asin the range of 15 minutes to 5 hours, such as in the range of 30 minutes to 4 hours. ln one or moreembodiment, the predefined period of time is at least 15 minutes, such as at least 20 minutes, suchas at least 30 minutes, such as at least 1 hour, or such as at least 2 hours. ln one or more embodiment of the method, step c) actually comprises two steps; c1) lowering thepressure compared to step b) over a predefined period of time; c2) increasing the temperatureunder the reduced pressure of step c1) over a predefined period of time. ln another embodiment ofthe method, step c1) and step c2) are reversed. ln one or more embodiment, the pressure in step c1) is in the range of 10 to 400 mbar, such as inthe range of 20 to 250 mbar, such as in the range of 30 to 150 mbar, such as in the range of 30 to90 mbar, or such as in the range of 30 to 40 mbar. ln one or more embodiment, the temperature instep c) is in the range of 180 to 250 °C, such as in the range of 21 0 to 230 °C. ln one or moreembodiments, the glycerol and fatty acid mixture blend in step c2) is heated to at least 160 °C. lnone or more embodiments, the glycerol and fatty acid mixture blend in step c2) is heated tomaximum 230 °C. ln one or more embodiments, the glycerol and fatty acid mixture blend in stepc2) is heated to maximum 240 °C. ln one or more embodiment, the predefined period of time instep c1) is in the range of 15 minutes to 10 hours, such as in the range of 15 minutes to 8 hours,such as in the range of 2 hours to 7 hours. ln one or more embodiment, the predefined period oftime in step c2) is in the range of 15 minutes to 5 hours, such as in the range of 30 minutes to 4hours. ln one example, the time needed for the step of heating the reaction from between 140 °C and 180°C up to between 180 and 210 °C will depend on the equipment used. 17 ln one or more embodiment of the method, a crude vegetable fat/oil composition is obtained afterstep d). ln one or more embodiment of the method, the final vegetable fat composition is obtained after stepe) or after step f) or after step e) and f). ln one or more embodiments of the method, the full method is completed in less than 24 hours,such as less than 20 hours, such as less than 15 hours, or such as less than 10 hours. Preferably,the full process is completed within 5 to 20 hours.

The skilled person will know that the appropriate reaction depends on both the chosen reactiontemperature and excess of free fatty acids used. lf the reaction temperature is increased thereaction time will be shorter, and likewise if a lower reaction temperature is chosen the reactiontime will be longer. lf a larger excess of free fatty acids is used the reaction time will be shorter, andlikewise, if a smaller excess of free fatty acids is used the reaction time will be longer. lf both a hightemperature and a high excess of free fatty acids are used, the reaction time will also be shorter. ln one or more embodiments of the present method, a catalyst is added in step a). The addition ofa catalyst may increase reaction speed and hence reduce the overall reaction time needed toobtain the vegetable fat composition. The catalyst can be any catalyst known to be beneficial in anesterification process and particularly preferred is the use of zinc oxide as a catalyst. Hence, in oneor more embodiments of the present method, zinc oxide (ZnO) is added in step a) as a catalyst. lt is known to the person skilled in the art that the predefined amount of time in step d) needed forobtaining a fat composition will decrease if a catalyst is used. ln one or more embodiments of the present method, zinc oxide (ZnO) is added in step a) as acatalyst and the predefined amount of time of step d) is at least 1 hour, such as at least 2 hours,such as at least 3 hours, such as at least 4 hours, or such as at least 5 hours. Thus, in oneembodiment the predetermined amount of time is from 1 to 10 hours. lt is well within the skills of the skilled person to determine the amount of catalyst needed in theprocess. ln one or more embodiments of the present method, that amount of catalyst added is atleast 0.8%°, such as at least 0.9%°, or such as 1.0%°. The skilled person will also know that a higheramount of catalyst can be added, which will lead to a faster reaction time, however there is anatural upper limit of how much catalyst there should be added. ln one or more embodiments of thepresent method, no more than 2% catalyst is added, such as no more that 1%, such as no morethan 0.5%. ln one or more embodiment of the method, the distillation in step e) (physical refining) takes placeat a temperature of at least 160 °C, and optionally under reduced pressure. ln one or more 18 embodiment of the method, the distillation takes place at a temperature of at least 190 °C, andunder reduced pressure. ln one or more embodiment of the method, the distillation takes place at atemperature of between 220 and 260°C, and under reduced pressure, such as around 230°C, andunder reduced pressure. This is standard conditions for a distillation process as known by theperson skilled in the art. ln one embodiment, chemical refinement can be used instead of physicalrefining and the skilled person will then know to change the temperature to around 100 °C. ln oneembodiment, chemical refinement could be conducted by mixing lye, water and the fat compositionat 100 °C after which the fat composition is washed with water to remove residue reactants. ln one or more embodiments, the excess residue reactants are primarily excess free fatty acids. ln one or more embodiment, the excess residue reactants or the excess free fatty acids removedafter physical or chemical refinement can be recycled and reused in a new batch of the presentprocess, which will lower the cost of the overall process and minimize side stream waste.

When describing the embodiments, the combinations and permutations of all possibleembodiments have not been explicitly described. Nevertheless, the mere fact that certainmeasures are recited in mutually different dependent claims or described in different embodimentsdoes not indicate that a combination of these measures cannot be used to advantage. The presentinvention envisage all possible combinations and permutations of the described embodiments.

The present invention is further illustrated by the following examples, which are not to be construedas limiting the scope of protection.

Examples Example 1 - Esterification of Glycerol with free fatty acids Glycerol and free fatty acids were mixed to provide the reaction mixtures given in table 1. Eachreaction mixture was then placed in a 6 L three-necked flask, equipped with a vacuum inlet, a coldtrap, and a condenser heated to 70 °C. The reaction mixture was heated to 170 °C over 30 minutesunder reduced pressure of approx. 100-150 mbar. The reaction mixture was kept at 170-180 °C for7 hours where the reduced pressure was lowered stepwise to 33 mbar as reaction time progress.Then the temperature was raised to 210 °C. Once the final reaction temperature of 210 °C wasreached, the reaction mixture was left for 2 hours. Another way of providing the reaction mixturescould be to heat the reaction mixture to 150 °C over approx. 20 minutes under reduced pressure ofapprox. 200 mbar. The temperature can then be gradually raised to 210 - 230 °C while thepressure is gradually lowered to 33 mbar over a 30-60 minutes period. Once the final reactiontemperature of 21 0- 230 °C is reached, the reaction mixture is left for 4 - 5 hours. ln this example,the excess free fatty acids from the obtained crude oil were distilled of at 240 °C under reducedpressure before the oil were bleached, filtered, and deodorized to yield the final vegetable fat 19 compositions. Table 1 displays the feed composition and the fatty acid composition as well as the solid fat content (SFC) profile of the vegetable fat compositions.

Vegetable A B C D E Ffat composition (comp) (comp) (comp) Glycerol (g) 129.0 130.0 130.0 190.0 136.0 132.0 133.0 128.0 180.0 99% Lauricacid (g) 1028.0 1029.0 690.0 916.0 808.0 978.0 926.0 367.5 99% Myristicacid (g) 414.0 916.0 302.0 1098.0 1097.0 98% Palmiticacid (g) 344.0 123.0 328.0 315.0 275.0 377.0 98% Stearicacid (g) 343.0 276.0 152.0 82% Oleicacid (g) 73.0 138.0 Fatty acidcompositionof TAGproduct C8:0 (% w/w) C10i0 (% 0.1 0.1 w/w) c12;o (% w/w) 71.7 72.9 48.4 48.7 56.1 69.2 65.3 0.1 19.0 c14;o (% 0.2 w/w) 0.4 28.9 50.7 22.0 0.2 0.2 76.8 59.6 c16;o (% 0.2 w/w) 26.1 0.9 0.3 9.3 25.0 24.1 22.8 21.1 C18:0 (%w/w) 27.2 0.5 21.1 0.2 12.0 0.3 0.4 0.1 0.2 c1s;1 (% w/w) 0.4 0.4 0.4 4.5 8.6 c1s;2 (% w/w) 0.6 1.2 C20i0 (% 0.2 0.2 0.1 w/w) SAFA (% 99.4 100.0 99.5 99.9 99.5 94.7 90.0 99.8 99.9 w/w) SumC820 + C10:0(% w/w) 0.1 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Sum C14:0to C24:0 (% w/w) 27.8 27.0 43.4 .5 24.7 99.7 80.9 Sum C16:0to C24:0 (%w/w) 27.6 26.6 22.2 0.5 21.4 .3 24.5 22.9 21.3 RatioC12:0lC14:0 359 182 1.7 1.0 2.6 346 327 0.0 0.3 Solid fatcontent(SFC) ofTAG product sFc (20 °c) 95.3 97.0 96.1 97.7 96.6 94.6 90.5 98.4 98.4 sFc (25 °c) 90.5 94.9 95.3 97.3 95.8 86.6 74.6 98.3 98.0 sFc (30 °c) 74.0 76.3 70.9 93.1 64.2 61.0 41.5 97.6 97.8 sFc (33 °c) 46.5 45.4 33.4 75.2 17.9 21.3 8.5 97.5 97.3 sFc (35 °c) .6 6.4 11.2 67.4 3.0 1.5 0.6 97.4 94.8 sFc (40 °c) < 0.5 < 0.5 < 0.5 3.5 < 0.5 < 0.5 < 0.5 95.7 54.5 AsFc; sFc(30 °c) -sFc (35 °c) 58.4 69.9 59.7 .7 61.2 59.5 40.9 0.2 3.0 AsFc; sFc(35 °c) -sFc (40 °c) .6 6.4 63.9 3.0 1.5 0.6 1.7 40.3 Table 1: Feed compositions, FAC and SFC profiles on vegetable fat compositions The fatty acid compositions of the vegetable fat compositions were analyzed using IUPAC 2.301(Methylation) and IUPAC 2.304 (GLC). The solid fat content (SFC) was measured according to IUPAC 2.150a.

The vegetable fat composition A, B, C, and E all have SAFA contents above 99%. The SFC profile for these four vegetable fat compositions all have a difference in solid fat content (SFC) when measured at 30 °C and 35 °C of more than 57. 21 Even though vegetable fat composition D has similar SAFA content to vegetable fat composition A,B, C, and E the SFC values for vegetable fat composition D is higher at temperatures at 30 °C andabove. This difference in SFC profiles can be explained by the fatty acid composition of vegetablefat composition D being dominated by C12:0 and C14:0 fatty acids. The triglycerides in vegetablefat composition D is comprised of fatty acids with a fatty acid chain length difference of no morethan 2, resulting in a more compatible triglyceride composition and hence a higher content ofcrystalline triglycerides at elevated temperatures as compared to the other vegetable fatcompositions.

The argumentation above for vegetable fat composition D is also valid for comparative fatcomposition H. Furthermore, as the latter is essentially comprised of C14:0 and C16:0 the meltingpoint, and hence the amounts of crystalline triglycerides at elevated temperatures, are increasedeven more as compared to vegetable fat composition D.

The comparative fat compositions I comprises C12:0, C14:0, and C16:0 fatty acids in the fatty acidcomposition. A comparison of the SFC profiles for comparative fat compositions H and Idemonstrate that the presence of 19% C12:0 in the fatty acid composition for the latter only has amarked effect for the SFC measured at 40 °C. Thus, comparative fat compositions H and Idemonstrate that a significant content of C12:0 fatty acids in the fatty acid composition is importantto obtain a sharp melting fat composition with either ASFC: SFC (30 °C) - SFC (35 °C) or ASFC:SFC (35 °C) - SFC (40 °C) of at least 55.

The effect of reducing the SAFA content on the SFC profile is noticeable when comparingvegetable fat compositions B, F, and comparative vegetable fat composition G. Vegetable fatcomposition F, with a SAFA content of 94.6% do still display a difference in solid fat content (SFC)when measured at 30 °C and 35 °C of 59, whereas the comparative vegetable fat composition Gwith a SAFA content of 90.5% has a significant lower difference in solid fat content (SFC) whenmeasured at 30 °C and 35 °C of41.

The data for three commercially available CBS compound references AAK CEBESTM MC 85(ref.1), AAK CEBESTM NH 02 (ref.2), and AAK CEBESTM NH 95 (ref.3) are shown in Table 2.

Vegetable fat Ref.1 Ref.2 Ref.3composition Fatty acid composition C8:0 (% w/w) 1.8 2.0 1.6C10:0 (% w/w) 2.7 2.9 2.5C12:0 (% w/w) 54.0 55.5 54.9 22 C14:0 (% w/w) 21.5 21.5 24.5C16:0 (% w/w) 9.4 8.5 9.4C18:0 (% w/w) 10.1 2.0 2.0C18:1 (% w/w) 6.4 4.5C20:0 (% w/w) 0.1 SAFA (% w/w) 99.6 92.4 94.9Sum C8:0 + C10:0 4.7 4.9 4.1(% wlvv) Sum C14:0 to 41.1 32.0 35.9C24:0 (% w/w) Sum C16:0 to 19.6 10.5 11.4C24:0 (% w/w) Ratio C12:0/C14:0 2.51 2.58 2.24Solid fat content (SFC) SFC (20 °C) 94.9 84.0 91.4SFC (25 °C) 87.5 67.0 80.7SFC (30 °C) 44.8 29.0 51 .7SFC (33 °C) 10.1 <0.5 15.8SFC (35 °C) 2.3 <0.5 <0.5SFC (40 °C) <0.5 <0.5 <0.5ASFC: SFC (30 42.5 29.0 51.7°C) - SFC (35 °C) Table 2: Fatty acid content and SFC profiles for three commercially available CBS compound references AAK CEBESTM MC 85 (ref.1), AAK CEBESTM NH 02 (ref.2), and AAK CEBESTM NH 95 (ref.3) The three CBS compound references all have a difference in solid fat content (SFC) when measured at 30 °C and 35 °C of less than 52.

Example 2 - Vegetable fat mixtures of vegetable fat composition D and fully hydrogenated palm kernel stearin IV 7 Table 3 displays fatty acid and TAG composition as well as the solid fat content (SFC) profile ofvegetable fat mixtures of vegetable fat composition D and fully hydrogenated Palm Kernel Stearin (PKS) with an iodine value of 7 (IV 7).

Vegetable Fat Mixture DO D1 D2 D3 D4 D6 Vegetable fat composition D (% 23 The vegetable fat mixture data in table 3 demonstrate that addition of vegetable fat composition Dto fully hydrogenated PKS IV 7 especially increases the SFC values at 30 °C while maintaining the Table 3: Blend compositions and SFC profiles for fat mixtures. w/w) Fully hydrogenated PKS IV 7 (% 100 90 80 70 60 50 40w/w) Solid fat content (SFC) of fat mixture SFC (20 °C) 94.9 95.1 95.6 96.0 96.2 96.3 97.1SFC (25 °C) 87.5 88.0 89.8 93.1 94.0 94.5 95.6SFC (30 °C) 44.8 48.1 53.6 59.7 65.5 70.2 70.3SFC (35 °C) 2.3 0.7 0.7 < < 3.0 7.5 0.5 0.5SFC (40 °C) < < < < < < < 0_50.5 0.5 0.5 0.5 0.5 0.5ASFC: SFC (30 °C) - SFC (35 °C) 42.5 47.4 52.9 59.7 65.5 67.2 62.8 SFC values at 35 °C. This results in a significant increase in the difference in solid fat content (SFC) when measured at 30 °C and 35 °C from 42.5 for fully hydrogenated PKS IV 7 (vegetable fatmixture DO) to 67.2 for the vegetable fat mixture of 50wt% fully hydrogenated PKS IV 7 and 50wt%vegetable fat composition D (vegetable fat mixture D5). Actually, the blends with 30wt%, 40wt%,50wt%, and 60wt% vegetable fat composition D (fat mixtures D3, D4, D5, and D6, respectively) all have a difference in solid fat content (SFC) when measured at 30 °C and 35 °C of at least 59.

Example 3 - Recipes and manufacture of milk chocolate-like compounds.

Table 4 displays the recipe for the milk chocolate-like compound used.

Milk chocolate-like compound Vegetable fat (% w/w) 28.4Cocoa powder (10-12% CB) (% 5.0 w/w) Sugar (% w/w) 47.6Skim milk powder (% w/w) 11.0Whole milk powder (% w/w) 7.0 STS 0.6 Lecithin 0.4 Total fat content (% w/w) 31.5The fat composition distribution in the recipe Vegetable fat (% wlvv) 92.1 24 Cocoa butter (% wlvv) 1.8Milk fat (% wlw) 6.1Table 4: Composition of milk chocolate-like compound Seven different milk compounds based on four vegetable fat compositions and three referencecompound fats; A, B, C, D4, Ref. 1, Ref.2, and Ref.3, are produced according to the recipe given intable 4.

All the ingredients for the milk compounds were mixed in a Hobart N-50 mixer at 55 °C for tenminutes and refined in a Bühler SDY-300 three-roll refiner to a particle size of approximately 20 p.Thereafter, the milk compounds were conched in the Hobart mixer for 6 hours at 55 °C.

The compounds were subsequently deposited into 50 g tablet molds and cooled in three zonecooling tunnel for 30 minutes at a temperature of 6 °C for 20 minutes followed by a temperature of °C for 10 minutes.

Example 4 - Texture analysis at selected temperatures for compounds X, Y, Z, W, Ref. 1-MT,Ref. 2-MT and Ref. 3-MT Texture analysis was performed at different temperatures. 50 g molded tablet of the compoundsare stored at 20 i 0,2 °C, 27 i 0,2 °C, 34 i 0,2 °C, and 35 i 0,2 °C for 24 hours in a heat cabinet.immediately after removal from the heat cabinet, the texture of the compounds is determined bypenetration on a texture analyzer. Texture measurements of the compounds was performed usinga Texture Analyzer TA-XT2 plus with a penetration depth of 3 mm. The probe was the P2N needlewhen texture was measured at 20 °C and 27 °C whereas the probe was a 1/2" cylinder for texturemeasurements at 34 °C and 35 °C. The tabulated values are mean values of eight measurementsof the penetration force measured in grams.

Results from texture analysis for 50 g tablets of milk compounds are illustrated in table 5.

Milk compounds X Y Z W Ref. Ref. 2- Ref. 3-1-MT MT MT Vegetable fat composition A B C D4 Ref. 1 Ref. 2 Ref. 3 or fat mixture Texture after 1 week at 20 1018 1928 1032 1220 1140 985 1330 °C in gram ForceTexture after 1 week at 27 677°C in gram ForceTexture after 24 hours at 739 152 974 192 180 12 20 34 °C in gram Force 1372 609 627 486 356 518 Texture after 24 hours 35 585 69 114 98 22 13 33 °C in gram Force Table 5: Texture determinations for milk compounds.

The results of the texture analysis of the milk compound tablets stored at 35 °C in Table 5 areparticularly interesting as they demonstrate that compounds X, Y, Z, and W made with thevegetable fat composition or fat mixture of the invention has higher texture than the compoundmade with the reference fat (Ref. 1-MT, Ref 2-MT, and Ref. 3-MT). Whereas the molded tablets ofthe three reference compounds were all nearly completely melted and very deformed after 24hours at 35 °C the four compounds made with the vegetable fat composition or fat mixture of theinvention (X, Y, Z and VV) displayed a better shape retention and higher hardness.

Example 5 - Heat stability stickiness test at selected temperatures for compounds X, Y, Z,W, Ref. 1-MT, Ref. 2-MT, and Ref. 3-MT Heat related stickiness test was performed as follows. 50 g molded tablets of the compounds fromExample 3 are wrapped in aluminum foil and stored at 34 i 0.2 °C and 35 i 0.2 °C for 24 hours inheat cabinet. immediately after removal from the heat cabinet the wrapping of the compound at thebottom are removed and the degree of stickiness to the wrapping is evaluated. The degree ofstickiness of compound to the aluminum foil are denoted on a stickiness scale from “1+" to “4+",where a higher number denotes a lower degree of stickiness to the aluminium foil. lt is preferredthat the compound does not stick to the aluminium foil. “4+": no sticking of compound to aluminium foil. “3+": Small degree of compound sticking to aluminium foil. “2+": Significant degree of compound sticking to aluminium foil. Compound is soft to the touch as aresult of storage at elevated temperature. “1+": High degree of compound sticking to aluminium foil. Compound completely or nearcompletely melted as a result of storage at elevated temperature.

The results of the heat related stickiness tests are displayed in Table 6.

Milk compounds X Y Z W Ref. Ref. 2- Ref. 3- 1-MT MT MTVegetable fat composition or fat A B C D4 Ref. 1 Ref. 2 Ref. 3mixtureHeat related stickiness scale at 4+ 4+ 4+ 4+ 3+ 1+ 1+34 °CHeat related stickiness scale at 4+ 2+ 2+ 2+ 1+ 1+ 1+35 °C Table 6: Heat stability stickiness tests for milk compounds. 26 The stickiness results in Table 6 clearly demonstrate that milk compounds X, Y, Z, and W are lesssticky when tested after exposure to 34 °C and 35 °C when compared to any of the threereferences compounds (Ref. 1-MT, Ref. 2-MT, and Ref. 3-MT).

The invention is further described in the following non-limiting items. 1. A vegetable fat composition for edible applications, wherein the triglycerides in saidvegetable fat composition contain randomly distributed fatty acids, and wherein, in saidvegetable fat composition the: a. sum of saturated fatty acids (SAFA) is at least 92% by weight, _ sum of saturated C12 fatty acids is at least 35% by weight, _ sum of saturated C16 to C24 fatty acids is no more than 30% by weight, _ sum of saturated C8 and C10 fatty acids is no more than 3% by weight, and _ sum of saturated C14 to C24 fatty acids is at least 10% by weight.

CDQOO' 2. The vegetable fat composition according to item 1, wherein the ratio (weight/weight) ofsaturated C12 fatty acids over saturated C14 fatty acids (C12:0/C14:0) is at least 1.0. 3. The vegetable fat composition according to item 1 or 2, wherein the ratio (weight/weight) ofsaturated C12 fatty acids over saturated C14 fatty acids is at least 1.2. 4. The vegetable fat composition according to any of the preceding items, wherein the sum ofsaturated fatty acids is in the range of from 92 to 100% by weight.

. The vegetable fat composition according to any of the preceding items, wherein the sum ofsaturated fatty acids is at least 95% by weight, such as at least 97% by weight, or such asat least 99% by weight. 6. The vegetable fat composition according to any of the preceding items, wherein thecontent of saturated C12 fatty acids is in the range from 35 to 90% by weight, such as from35 to 85% by weight. 7. The vegetable fat composition according to any of the preceding items, wherein the sum ofsaturated C16 to C24 fatty acids is in the range from 5 to 30% by weight, such as from 10to 30% by weight. 8. The vegetable fat composition according to any of the preceding items, wherein the sum ofsaturated C8 and C10 fatty acids is no more than 2% by weight, such as no more than 1%by weight. . 11. 12. 13. 14. . 16. 17. 18. 19. 27 The vegetable fat composition according to any of the preceding items, wherein the sum ofsaturated C8 and C10 fatty acids is in the range from 0 to 0.5% by weight.

The vegetable fat composition according to any of the preceding items, wherein the sum ofsaturated C14 to C24 is in the range from 10 to 60% by weight, such as 20 to 55% byweight, such as from 20 to 50% by weight.

The vegetable fat composition according to any of the preceding items, wherein therandomly distributed fatty acids in said vegetable fat composition is obtained byesterification.

The vegetable fat composition according to any of the preceding items, wherein saidvegetable fat composition is a non-hydrogenated vegetable fat composition.

The vegetable fat composition according to any of the preceding items, wherein thedifference in solid fat content (SFC) of the vegetable fat composition when measured byIUPAC 2.150a is at least 55 in a A5 °C range, wherein said A5 °C range is within thetemperature range from 20 °C to 45 °C.

The vegetable fat composition according to item 13, wherein the A5 °C range is within thetemperature range from 25 °C to 40 °C, such as within the temperature range from 30 °Cto 40 °C.

The vegetable fat composition according to item 13, wherein the A5 °C range is thetemperature range from 30 °C to 35 °C.

The vegetable fat composition according to item 13, wherein the A5 °C range is thetemperature range from 35 °C to 40 °C.

Use of a vegetable fat composition for manufacturing of a vegetable fat mixture, whereinthe vegetable fat mixture comprises a blend of a vegetable fat composition selected from avegetable fat composition according to any of items 1 to 16 and at least one vegetable fatcomponent.

The use of a vegetable fat composition for manufacturing of a vegetable fat mixtureaccording to item 17, wherein the at least one vegetable fat component is selected fromthe group consisting of palm kernel, coconut oil, high lauric rapeseed oil and/or fractionsthereof.

The use of a vegetable fat composition for manufacturing of a vegetable fat mixtureaccording to item 17 or 18, wherein the at least one vegetable fat component is an . 21. 22. 23. 24. . 26. 27. 28. 28 interesterified, fractionated and/or hydrogenated version of palm kernel, coconut oil, highlauric rapeseed oil and/or fractions thereof.

The use of a vegetable fat composition for manufacturing of a vegetable fat mixtureaccording to any of items 17 to 19, wherein the obtained vegetable fat mixture comprisesfrom 20 to 80% by weight of the vegetable fat composition, such as from 30 to 70% byweight, such as from 40 to 60% by weight.

A vegetable fat mixture comprising a vegetable fat composition according to any of items1-16 in the amount of from 20 to 80% by weight, such as from 30 to 70% by weight, suchas from 40 to 60% by weight and at least one vegetable fat component.

The vegetable fat mixture according to item 21, wherein the at least one vegetable fatcomponent is selected from the group consisting of palm kernel, coconut oil, high lauricrapeseed oil and/or fractions thereof.

The vegetable fat mixture according to item 21 or 22, wherein the at least one vegetable fatcomponent is an interesterified, fractionated and/or hydrogenated version of palm kernel,coconut oil, high lauric rapeseed oil and/or fractions thereof.

The vegetable fat mixture according to any of items 21 to 23, wherein the difference insolid fat content (SFC) of the vegetable fat mixture when measured by IUPAC 2.150a is atleast 55 in a A5 °C range, wherein said A5 °C range is within the temperature range from20 °C to 45 °C.

The vegetable fat mixture according to item 24, wherein the A5 °C range is within thetemperature range from 25 °C to 40 °C, such as within the temperature range from 30 °Cto 40 °C.

The vegetable fat mixture according to item 24, wherein the A5 °C range is thetemperature range from 30 °C to 35 °C.

The vegetable fat mixture according to item 24, wherein the A5 °C range is thetemperature range from 35 °C to 40 °C.

Use of the vegetable fat composition according to any of items 1 to 16 or the vegetable fatmixture according to any of items 21 to 27 in coating or enrobing for bakery, confectioneryand/or molding applications. 29. . 31. 32. 33. 34. . 36. 37. 38. 39. 29Use of the vegetable fat composition according to any of item 1 to 16 or the vegetable fatmixture according to any of items 21 to 27 in fillings, such as bakery fillings andconfectionery fillings.

Use of the vegetable fat composition according to any of item 1 to 16 or the vegetable fatmixture according to any of items 21 to 27 for chocolate and chocolate-like coatings.

An edible application product comprising the vegetable fat composition according to any ofitem 1 to 16 or the vegetable fat mixture according to any of item 21 to 27.

The edible application product according to item 31, wherein the vegetable fat compositionor the vegetable fat mixture makes up from 50% to 100% by weight, such as from 80 to100% by weight, such as from 90 to 100% by weight, such as around 95% by weight of thetotal fat phase in the edible application product.

The edible application product according to item 31, wherein the vegetable fat composition or the vegetable fat mixture makes up from 10% to 70% by weight, such as from 20 to 60%by weight, such as from 25 to 50% by weight, such as from 28 to 40% by weight of the totaledible application product.

The edible application product according to any of items 31 to 33, wherein said edibleapplication is a bakery-, a dairy-, a chocolate- and/or a chocolate-like product.

The edible application product according to any of items 31 to 33, wherein the edibleapplication product is a coating or enrobing product for bakery, confectionery and/ormoulding applications.

The edible application product according to any of items 31 to 33, wherein the edibleapplication product is a filling, such as a bakery filling or a confectionery filling.

The edible application product according to any of items 31 to 33, wherein the edibleapplication product is a chocolate or chocolate-like coating.

The edible application product according to any of items 31 to 37, comprising the vegetablefat composition according to any of items 1 to 16 and wherein the fat part of the edibleapplication product comprises the following fatty acid characteristics: a. sum of saturated fatty acids (SAFA) is at least 92% by weight, b. sum of saturated C12 fatty acids is at least 35% by weight, c. sum of saturated C16 to C24 fatty acids is no more than 30% by weight, d. sum of saturated C8 and C10 fatty acids is no more than 3% by weight, and e. sum of saturated C14 to C24 fatty acids is at least 10% by weight.

The edible application product according to item 38, wherein the ratio (weight/weight) ofsaturated C12 fatty acids over saturated C14 fatty acids (C12:0/C14:0) is at least 1.0. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49.

The edible application product according to item 38 or 39, wherein the ratio (weight/weight)of saturated C12 fatty acids over saturated C14 fatty acids is at least 1.2.

The edible application product according to any of items 38 to 40, wherein the sum ofsaturated fatty acids is in the range of from 92 to 100% by weight.

The edible application product according to any of items 38 to 41, wherein the sum ofsaturated fatty acids is at least 95% by weight, such as at least 97% by weight, or such asat least 99% by weight.

The edible application product according to any of items 38 to 42, wherein the content ofsaturated C12 fatty acids is in the range from 35 to 90% by weight, such as from 35 to 85%by weight.

The edible application product according to any of items 38 to 43, wherein the sum ofsaturated C16 to C24 fatty acids is in the range from 5 to 30% by weight, such as from 10to 30% by weight.

The edible application product according to any of items 38 to 44, wherein the sum ofsaturated C8 and C10 fatty acids is no more than 2% by weight, such as no more than 1%by weight.

The edible application product according to any of items 38 to 45, wherein the sum ofsaturated C8 and C10 fatty acids is in the range from 0 to 0.5% by weight.

The edible application product according to any of items 38 to 46, wherein the sum ofsaturated C14 to C24 is in the range from 10 to 60% by weight, such as 20 to 55% byweight, such as from 20 to 50% by weight.

The edible application product according to any of items 31 to 37, wherein the total fatcontent of the edible application product has a ratio of the weight of saturated C12-fattyacids over the total weight of saturated C8-fatty acids and saturated C10-fatty acids(C12:0/C8:0+C10:0) above 14.

A method for production of a vegetable fat composition according to any of items 1-16,wherein the method comprises the steps of:a) providing a fatty acid composition where the: sum of saturated fatty acids (SAFA) is at least 92% by weight, sum of saturated C12 fatty acids is at least 35% by weight, sum of saturated C16 to C24 fatty acids is no more than 30% by weight, 99.179* sum of saturated C8 and C10 fatty acids is no more than 3% by weight,ande. sum of saturated C14 to C24 fatty acids is at least 10% by weight, 50. 51. 52. 53. 54. 55. 56. 31and mixing said fatty acid composition with glycerol in a reaction container herebyobtaining a glycerol and fatty acids mixture blend; b) heating the glycerol and fatty acid mixture blend under reduced pressure over apredefined period of time; c) further increasing the temperature and heating the glycerol and fatty acids mixtureblend over a predefined period of time, and simultaneously lowering the pressurefurther compared to step b); d) keeping the glycerol and fatty acid mixture blend at the temperature and pressure ofstep c) for a predefined period of time; e) optionally removal of unreacted residue reactants from the resulting product of stepd) by a distillation process; f) optionally bleaching, filtering and deodorization of the resulting product of step d) orstep e).

The method for production of a vegetable fat composition according to item 49, wherein theratio (weight/weight) of saturated C12 fatty acids over saturated C14 fatty acids is at least1.0 in the fatty acid composition.

The method for production of a vegetable fat composition according to item 49, wherein theratio (weight/weight) of saturated C12 fatty acids over saturated C14 fatty acids is at least1.2 in the fatty acid composition.

The method for production of a vegetable fat composition according to any of items 49 to51, wherein the glycerol and fatty acid mixture blend in step c) is heated to at least 160 °C.

The method for production of a vegetable fat composition according to any of items 49 to52, wherein the glycerol and fatty acid mixture blend in step c) is heated to maximum 240°C.

The method for production of a vegetable fat composition according to any of items 49 to53, wherein the method is conducted without application of a catalyst.

The method for production of a vegetable fat composition according to any of items 49 to53, wherein a catalyst is added in step a).

The method for production of a vegetable fat composition according to any of items 49 to53, wherein zinc oxide (ZnO) is added in step a) as a catalyst.

Claims (5)

32 Claims

1. A vegetable fat composition for edible applications, wherein the triglycerides in said vegetable fat composition contain randomly distributed fatty acids, and wherein, in saidvegetable fat composition the:a. sum of saturated fatty acids (SAFA) is at least 92% by weight,b. sum of saturated C12 fatty acids is at least 35% by weight,c. sum of saturated C16 to C24 fatty acids is no more than 30% by weight,d. sum of saturated C8 and C10 fatty acids is no more than 3% by weight, ande. sum of saturated C14 to C24 fatty acids is at least 10% by weight. The vegetable fat composition according to claim 1, wherein the ratio (weight/weight) ofsaturated C12 fatty acids over saturated C14 fatty acids (C12:0/C14:0) is at least 1.0. The vegetable fat composition according to any of the preceding claims, wherein the sumof saturated fatty acids is at least 95% by weight, such as at least 97% by weight, or suchas at least 99% by weight. The vegetable fat composition according to any of the preceding claims, wherein thecontent of saturated C12 fatty acids is in the range from 35 to 90% by weight, such as from35 to 85% by weight. The vegetable fat composition according to any of the preceding claims, wherein the sumof saturated C16 to C24 fatty acids is in the range from 5 to 30% by weight, such as from10 to 30% by weight. The vegetable fat composition according to any of the preceding claims, wherein the sumof saturated C8 and C10 fatty acids is no more than 2% by weight, such as no more than1% by weight. The vegetable fat composition according to any of the preceding claims, wherein the sumof saturated C14 to C24 is in the range from 10 to 60% by weight, such as 20 to 55% byweight, such as from 20 to 50% by weight. The vegetable fat composition according to any of the preceding claims, wherein thedifference in solid fat content (SFC) of the vegetable fat composition when measured byIUPAC 2.150a is at least 55 in a A5 °C range, wherein said A5 °C range is within thetemperature range from 20 °C to 45 °C. Use of a vegetable fat composition for manufacturing of a vegetable fat mixture, whereinthe vegetable fat mixture comprises a blend of a vegetable fat composition selected from avegetable fat composition according to any of claims 1 to 8 and at least one vegetable fatcomponent. 10. 11. 1

2. 1

3. 1

4. 1

5. 33 The use of a vegetable fat composition for manufacturing of a vegetable fat mixtureaccording to claim 9, wherein the at least one vegetable fat component is selected from thegroup consisting of palm kernel, coconut oil, high lauric rapeseed oil and/or fractionsthereof or an interesterified, fractionated and/or hydrogenated version of palm kernel,coconut oil, high lauric rapeseed oil and/or fractions thereof. A vegetable fat mixture comprising a vegetable fat composition according to any of claims1-8 in the amount of from 20 to 80% by weight, such as from 30 to 70% by weight, such asfrom 40 to 60% by weight and at least one vegetable fat component. The vegetable fat mixture according to any of claim 11, wherein the difference in solid fatcontent (SFC) of the vegetable fat mixture when measured by IUPAC 2.150a is at least 55in a A5 °C range, wherein said A5 °C range is within the temperature range from 20 °C to45 °C. Use of the vegetable fat composition according to any of claims 1 to 8 or the vegetable fatmixture according to any of claims 11 or 12 in coating or enrobing for bakery, confectioneryand/or molding applications, or in fillings, such as bakery fillings and confectionery fillingsor for chocolate and chocolate-like coatings. An edible application product comprising the vegetable fat composition according to any ofclaim 1 to 8 or the vegetable fat mixture according to any of claim 11 or 12. A method for production of a vegetable fat composition according to any of claims 1-8,wherein the method comprises the steps of:a) providing a fatty acid composition where the: sum of saturated fatty acids (SAFA) is at least 92% by weight, sum of saturated C12 fatty acids is at least 35% by weight, sum of saturated C16 to C24 fatty acids is no more than 30% by weight, 99.179' sum of saturated C8 and C10 fatty acids is no more than 3% by weight,ande. sum of saturated C14 to C24 fatty acids is at least 10% by weight,and mixing said fatty acid composition with glycerol in a reaction container herebyobtaining a glycerol and fatty acids mixture blend; b) heating the glycerol and fatty acid mixture blend under reduced pressure over apredefined period of time; c) further increasing the temperature and heating the glycerol and fatty acids mixtureblend over a predefined period of time, and simultaneously lowering the pressurefurther compared to step b); d) keeping the glycerol and fatty acid mixture blend at the temperature and pressure ofstep c) for a predefined period of time; 34e) optionally removal of unreacted excess residue reactants from the resulting productof step d) by a distillation process;f) optionally bleaching, filtering and deodorization of the resulting product of step d) orstep e).