WO2024099616A1

WO2024099616A1 - Lauric - non-lauric fat compositions

Info

Publication number: WO2024099616A1
Application number: PCT/EP2023/075303
Authority: WO
Inventors: Bernard Cleenewerck
Original assignee: Bc International Consulting
Priority date: 2022-11-07
Filing date: 2023-09-14
Publication date: 2024-05-16

Abstract

A fat composition comprising, relative to the total weight of all fatty acid residues in the fat composition, from 15.0 to 60.0 wt. % of saturated C12 fatty acid residues, from 20.0 to 50.0 wt. % of saturated C18 fatty acid 5 residues, 60.0 to 95.0 wt. % of SAFA, less than 2.0 wt. % of TFA, and wherein the fat composition is further characterized by: a solid fat content (SFC) at 40 °C of less than 7.0 wt. %, and wherein the difference in SFC values at 20°C (SFC20) versus at 30°C (SFC30), i.e. SFC20-SFC30, is at least 24.0 wt. %, and wherein the fat composition 10 further comprises, triglycerides having a total chain length, expressed as carbon number, of respectively 42 carbon atoms (C42), 44 carbon atoms (C44), 46 carbon atoms (C46) and 48 carbon atoms (C48), wherein the sum C42 + C44 + C46 + C48 is at least 52.0 wt. %, relative to the total weight of the fat composition and wherein the weight ratio 15 (C42+C48)/(C42+C44+C46+C48) is at least 63.0 %.

Description

Lauric - Non-lauric fat compositions

The aim of the present invention is to provide a fat composition, partially lauric, partially non-lauric, characterized by a steep melting curve and a sufficiently high melting point. The invention also relates to a method for producing such fat composition. The invention also relates to edible final products, in which such fat composition is used.

1. Background of the invention

Fat is an important component in many food products, which plays a role both for its nutritional value and for its functional value.

A class of fats that is widely used today are the so-called lauric fats. These fats are characterized by a high content of lauric acid, typically ranging from 40 to 60 wt. %, or even higher. The main sources of these fats are coconut oil, palm kernel oil and Babassu oil. Coconut and palm kernel oil are naturally already highly saturated, more than 80 or even 90%. This content is even further increased by applying techniques such as fractionation, hydrogenation or a combination of both. The aim is to raise the melting point and make the melting curve even steeper, giving the food product cool-melting characteristics. This is best reflected in a measurement of the solid fat profile, the so-called SFC curve (SFC = Solid Fat Content).

The fats with the sharpest melting curve are obtained by fractionation and/or hydrogenation of palm kernel oil. With coconut oil, the effects of such a process are rather limited: a steep melting curve is obtained, but the melting point remains too low. With fully hydrogenated coconut oil, this is around 30 °C

The main advantage of the fats mentioned above is the steep melting profile, but there are also a number of disadvantages.

A first disadvantage is the frequent use of the hydrogenation process. This is less desirable by the consumer, since it has an unhealthy image, mainly related to the presence of so-called trans-fatty acids (TFA) but also because hydrogenation is a chemical modification.

A second disadvantage is that the fats with the sharpest melting profile are all of palm origin. For reasons of sustainability, many consumers reject palm products.

A third disadvantage is the very high content of saturated fatty acids (SAFA) with an important share of the so-called atherogenic fatty acids with a chain length of 14 and 16 carbon atoms (C-14 and C-16).

A number of inventors have tried to find an alternative solution for at least some of these disadvantages.

WO 2006/131539 A1 describes lauric I non-lauric fat combinations with a sharp melting profile, obtained by interesterification, without using hydrogenation. Mainly use is made of a raw material blend of palm stearin with palm kernel fat, preferably palm kernel stearin. The hydrogenation process is avoided, but the raw materials require extensive prior fractionation. The high level of palmitic acid, due to the use of palm raw materials, is a nutritional disadvantage.

EP 2 443 935 A1 describes combinations of, amongst other, coconut oil and shea stearin, which are interesterified together and blended afterwards with rapeseed oil. The use of pure interesterified coconut oil is also described. These types of fats have the advantage of not being hydrogenated and non-palm derived, but the inventors failed to produce a fat with a sharp melting profile.

This also applies to WO 2019/185444 A1 , which specifically aims to produce non-hydrogenated fats free from palm components. Preferably use is made of combinations of coconut oil with shea fat, which are interesterified together. To achieve a certain hardness at room temperature, shea stearin is preferably used or, when oleins from coconut and shea are used, fractionation is applied after interesterification to obtain a slightly harder fat. This is an expensive method with little effect. The fats obtained in this process do not show a steep SFC-curve and their melting point is well above body temperature, due to the presence of a high-melting fraction, which is formed during interesterification. When consuming such a fat, one experiences a “waxy” mouthfeel, because it does not completely melt away in the mouth.

WO 97/16978 describes interesterified combinations of high lauric rapeseed oil with a hard fat, mainly used in margarines. To obtain sufficient structure use can be made of fully hydrogenated oils.

The inventors of the products and processes mentioned above all use an interesterification process, preferably a chemical interesterification process, starting with a mixture of a so-called lauric fat, preferably coconut oil, and a non-lauric fat, preferably a shea fat. Both fats are glyceride mixtures, consisting mainly of triglycerides.

The effect of such interesterification process is an ad random redistribution of the fatty acid residues over the glyceride molecule, as described in WO 2019/185444 A1 , that is why the process is also referred to as “randomization”. The carbon numbers, which express the amount of glycerides with a certain chain length, can in such a case be calculated according to the rules of the probability theory. The carbon number refers to the total number of carbon atoms present in all the fatty acyl groups of a glyceride. When the raw materials consist of lauric fats and non-lauric fats, rearrangement produces so-called “mixed triglycerides”, which are partly lauric and partly non-lauric. In addition to the mixed triglycerides, pure lauric and pure non-lauric triglycerides are also present, with lower and higher carbon numbers, respectively. Randomization therefore logically results in a wide distribution of carbon numbers.

In view of the above, there is a need for fat compositions, with a partially lauric, partially non-lauric composition, which offer sufficient structure at room temperature and at the same time have a steep melting profile, a pleasant mouthfeel and sufficiently high melting point, and whereby these fat compositions preferably do not originate from palm raw materials. There is also a need for a method to produce these fat compositions with these characteristics.

There is also a need for food products in which these fat compositions can be used, and which are characterized by pleasant sensorial properties.

2. Summary of the invention.

The inventors have now surprisingly found that it is possible to provide fat compositions fulfilling the above mentioned needs..

It is thus an object of the present invention to provide a fat composition with an improved heat-resistance coupled with a pleasant melting profile, and wherein the fat composition comprises, relative to the total weight of all fatty acid residues in the fat composition: a) from 15.0 to 60.0 percentage by weight [wt. %., hereinafter] of saturated C12 fatty acid residues (C12:0), b) from 20.0 to 50.0 wt. % of saturated C18 fatty acid residues (C18:0), c) from 60.0 to 95.0 wt. % of saturated fatty acid residues (SAFA), d) less than 2.0 wt. % of trans fatty acid residues (TFA) and wherein the fat composition is further characterized by: e) a solid fat content (SFC) at 40 °C (SFC40) of less than 7.0 wt. %, and a difference in SFC-value at 20 °C (SFC20) versus at 30 °C (SFC30), [SFC20-SFC30, hereinafter] of at least 24.0 wt. %, wherein the SFC values are measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method, and wherein the fat composition comprises, relative to the total weight of the fat composition: f) triglycerides having a total chain length, expressed as carbon number, of respectively 42 carbon atoms (C42), 44 carbon atoms (C44), 46 carbon atoms (C46) and 48 carbon atoms (C48), wherein the sum C42 + C44 + C46 + C48 is at least 52.0 wt. %, and wherein the weight ratio of (C42+C48)/(C42+C44+C46+C48) is at least 63.0 %. 3. Detailed description of the invention.

Within the scope of the present invention, the following terms and definitions are used.

Within the scope of the present invention, all percentages are expressed as weight percent, indicated as wt.%.

Within the scope of the present invention, the terms “oils” and “fats” will be used interchangeably.

A “fat” or “fat composition” is a product from vegetable or animal origin or a combination of both, mainly consisting of glycerides, but possibly also containing other components, such as free fatty acids, phospholipids, unsaponifiable matter, glycerin and others.

According to the present invention, the fat composition comprises, relative to the total weight of all fatty acid residues in the fat composition: a) from 15.0 to 60.0 wt. %. of saturated C12 fatty acid residues (C12:0), b) from 20.0 to 50.0 wt. % of saturated C18 fatty acid residues (C18:0), c) from 60.0 to 95.0 wt. % of saturated fatty acid residues (SAFA), d) less than 2.0 wt. % of trans fatty acid residues (TFA) and wherein the fat composition is further characterized by: e) a solid fat content (SFC) at 40 °C (SFC40) of less than 7.0 wt. %, and a difference in SFC-value at 20 °C (SFC20) versus at 30 °C (SFC30), [SFC20-SFC30, hereinafter] of at least 24.0 wt. %, wherein the SFC values are measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method, and wherein the fat composition comprises, relative to the total weight of the fat composition: f) triglycerides having a total chain length, expressed as carbon number, of respectively 42 carbon atoms (C42), 44 carbon atoms (C44), 46 carbon atoms (C46) and 48 carbon atoms (C48), wherein the sum C42 + C44 + C46 + C48 is at least 52.0 wt. %, and wherein the weight ratio of (C42+C48)/(C42+C44+C46+C48) is at least 63.0 %. As described in detail below, the method for producing the fat composition according to the present invention will use raw materials, both from lauric and from non-lauric origin. This is reflected in the fatty acid composition of the fat composition, which shows a significant content of both saturated C12 fatty acid residues (C12:0) and saturated C18 fatty acid residues (C18:0). The contents depend on the relative amounts of the respective raw materials. An important part of these (C12:0) and (C18:0) fatty acid residues occur in the so-called mixed triglycerides, present in this fat composition. The sum C42 + C44 + C46 + C48 gives an idea of the total share of this type of triglycerides. Such triglycerides are usually produced by interesterification of fats, for example by chemical interesterification as described in WO 2019/185444 A1 . Such a randomization-process gives rise to a broad distribution of triglycerides over a range of carbon numbers. The present invention uses a completely different method of production, as described below, which in a targeted manner mainly enriches the triglycerides with carbon numbers 42 and 48, as evidenced by the proportion of C42+C48 in relation to the total C42+ C44+C46+C48.

As described above, the content of saturated fatty acid residues (SAFA), relative to the total weight of all fatty acid residues in the fat composition, ranges from 60.0 to 95.0 wt.%. The fat composition therefore does not only consist of saturated fatty acid residues (SAFA), in contrast to fully hydrogenated products, such as, for example, fully hydrogenated coconut oil; this is a nutritional benefit.

The content of the trans fatty acid residues of the fat composition according to the present invention is limited to less than 2.0 wt.%.

The fat composition according to the present invention is further characterized by a certain SFC-profile: a difference in SFC-value at 20 °C (SFC20) versus at 30 °C (SFC30), i.e. SFC20-SFC30, of at least 24.0 wt. %. This means that the fat composition is characterized by a steep melting curve. This gives a pleasant, cool melting mouthfeel. At 40 °C the SFC (SFC40) is less than 7.0 wt.%, to ensure that the fat composition does not leave a waxy mouthfeel when consumed.

According to a preferred embodiment, the fat composition according to the present invention, comprises from 20.0 wt. % to 55.0 wt. % of saturated C12 fatty acid residues (C12:0), relative to the total weight of all fatty acid residues in the fat composition.

According to a preferred embodiment, the fat composition according to the present invention, comprises from 25.0 wt. % to 45.0 wt. % of saturated C18 fatty acid residues (C18:0), relative to the total weight of all fatty acid residues in the fat composition.

According to a preferred embodiment, the fat composition according to the present invention, comprises relative to the total weight of the fat composition, triglycerides having a total chain length, expressed as carbon number, of respectively 42 carbon atoms (C42), 44 carbon atoms (C44), 46 carbon atoms (C46) and 48 carbon atoms (C48), wherein the sum C42 + C44 + C46 + C48 is at least 53.0 wt. %, preferably at least 55.0 wt.%.

According to a preferred embodiment, the fat composition according to the present invention, comprises relative to the total weight of the fat composition, triglycerides having a total chain length, expressed as carbon number, of respectively 42 carbon atoms (C42), 44 carbon atoms (C44), 46 carbon atoms (C46) and 48 carbon atoms (C48), wherein the weight ratio of (C42+C48)/(C42+C44+C46+C48) is at least 64.0 %, preferably at least 65.0 %, preferably at least 66.0 %. Therefore, the fat composition according to the present invention has no random distribution of the fatty acid residues over the glyceride molecules. An ad random distribution is rather disadvantageous when a sharp melting curve is targeted.

According to a preferred embodiment, the fat composition according to the present invention is characterized by a solid fat content (SFC) at 40 °C (SFC40) of less than 6.0 wt. %, preferably less than 5.0 wt.%, preferably less than 4.0 wt.%, preferably less than 3.0 wt.%, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method.

According to a preferred embodiment, the fat composition according to the present invention is characterized by a difference in SFC- value at 20 °C (SFC20) versus at 30 °C (SFC30), i.e. SFC20-SFC30, of at least 26.0 wt.%, preferably at least 28.0 wt.%, preferably at least 30.0 wt.%, wherein the SFC values are measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method.

According to a preferred embodiment, the fat composition according to the present invention is characterized by a solid fat content (SFC) at 20°C (SFC20) of at least 45.0 wt. %, preferably at least 50.0 wt.%, preferably at least 53.0 wt.%, preferably at least 55.0 wt.%, wherein the SFC value is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method.

According to a preferred embodiment, the fat composition according to the present invention, comprises a total amount of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [hereafter C8 + C10] of at most 2.5 wt. %, preferably at most 2.0 wt.%, preferably at most 1.5 wt.%, relative to the total weight of all fatty acid residues in the fat composition.

In contrast to the inventors of WO 2019/185444 A1 , the inventor has found that the lowest possible content of C8 + C10 benefits the structure of the fat composition according to the present invention and the products made thereof. Therefore, in the production of the fat composition, as detailed above, use is preferably made of lauric components, in which the original levels of C8 and C10 fatty acid residues have been reduced.

According to a preferred embodiment, the fat composition according to the present invention, comprises an amount of saturated C16 fatty acid residues (C16:0) of at most 15.0 wt. %, preferably at most 10.0 wt.%, preferably at most 8.0 wt.%, preferably at most 5.0 wt.%, relative to the total weight of all fatty acid residues in the fat composition. According to a preferred embodiment, the fat composition according to the present invention, comprises relative to the total weight of the fat composition, triglycerides having a total chain length, expressed as carbon number, of 54 carbon atoms (C54), of at most 20.0 wt.%, preferably at most 17.0 wt.%, preferably at most 15.0 wt.%.

The fat compositions according to WO 2019/185444 A1 , are characterized by a high C54-content. According to the invention, described in WO 2019/185444 A1 , the C54 content is preferably from 10 to 22 wt. %. The high levels of C54 fat molecules, present in the fat composition, are not surprising, given the raw materials used and the way they have been processed, namely by randomization. The raw materials comprise more than 50.0 wt.%, sometimes more than 60.0 wt.% of C18 fatty acid residues, saturated and unsaturated together, which means that the probability of formation of C54 triglycerides at randomization is very significant. However, these C54 triglycerides are a mixture of very low (tri-unsaturated), medium and very high melting point (tri-satu rated) triglycerides. This is very disadvantageous when aiming for an end product with sufficient structure and at the same time a sharp melting curve.

The present invention, applying a completely different method for producing the fat compositions according to the present invention, will provide a solution to this problem, as described in detail below.

According to a preferred embodiment, the fat composition according to the present invention, comprises relative to the total weight of the fat composition, tristearin molecules in an amount of at most 3.0 wt.%, preferably at most 2.5 wt.%, preferably at most 2.0 wt.%. The presence of higher levels of tristearin, which is a fat molecule with a high melting point, gives a bad melting sensation in the mouth, with a fat film remaining in the mouth. The risk of formation of this type of fat molecule must therefore be avoided as much as possible.

According to a preferred embodiment, the fat composition according to the present invention, comprises relative to the total weight of the total glycerides, triglyceride molecules in an amount of at least 75.0 wt.%, preferably at least 80.0 wt. %, preferably at least 85.0 wt.%, preferably at least 90.0 wt. %, preferably at least 95.0 wt. %. Other glycerides present in the fat composition according to the present invention, are preferably mainly diglycerides.

Within the scope of the present invention, the term “total glycerides” refers to the total amount of tri-, di- and monoglycerides (further abbreviated as TG, DG and MG) present in the fat composition according to the present invention.

According to a preferred embodiment, the fat composition according to the present invention, does not comprise hydrogenated fats.

Within the scope of the present invention, the term “hydrogenated fats” is intended to refer to a fat that has been subjected to a hydrogenation reaction.

According to a preferred embodiment, the fat composition according to the present invention, is not an interesterified fat composition or a fraction of an interesterified fat composition. Preferably the fat composition according to the present invention, is also not a randomized fat composition. It should be understood that, according to this preferred embodiment, the presence of at least one interesterified fat in the fat composition according to the present invention, is not excluded.

Within the scope of the present invention, the term “interesterified fat composition” refers to a fat composition resulting from an interesterification process. This is a process in which fatty acids are exchanged between triglycerides present in an initial triglyceride mixture, thus forming new triglycerides The interesterification is further characterized by the fact that the fatty acid composition of the triglyceride mixture remains substantially unchanged before and after reaction. The process can be carried out chemically or enzymatically. In case of chemical interesterification, the rearrangement of the fatty acids usually occurs randomly, which is why the fat composition, thus obtained, is often referred to as a “randomized fat mixture”.

According to a preferred embodiment, the fat composition according to the present invention, comprises at least one esterified fat. Preferably the fat composition according to the present invention, comprises at least 20.0 wt.% of one or more esterified fats.

Within the scope of the present invention, the term “esterified fat” refers to a fat that has been subjected to at least one or more esterification reactions, in other words, that was obtained through one or more esterification reactions.

Within the scope of the present invention, it should be understood that an esterification reaction refers to a process in which a reaction occurs between a substrate consisting of glycerol, or of monoglycerides or of diglycerides or of a combination of two or more of the foregoing, on the one hand, and free fatty acids on the other hand, which results in one or more fatty acids being bound to molecules present in the substrate. The newly formed molecules can be mono-, di-, or triglycerides.

Within the scope of the present invention, it means that in the first place it concerns a mixture comprising mono- and diglycerides, being mainly converted into triglycerides by esterification. This reaction thus creates new triglycerides. The triglyceride content in the mixture increases during the reaction relative to the triglyceride content already present in the initial mixture.

According to another preferred embodiment, the fat composition according to the present invention, comprises no chemically interesterified fat compositions.

According to a preferred embodiment, the fat composition according to the present invention, is essentially free of chemically modified fats. Consumers prefer products to which no chemical changes have been made. Examples of chemically modified fats are fats obtained by hydrogenation or fats obtained by interesterification, esterification, glycerolysis, etc. or a combination thereof, all obtained in a chemical way.

According to a preferred embodiment, the fat composition according to the present invention, comprises no genetically modified fat compositions.

According to a preferred embodiment, the fat composition according to the present invention, is essentially free of added fats derived from palm. This concerns palm oil, palm kernel oil or derivatives, for example fractions thereof, which can be added on purpose to a fat composition and which are therefore subject to labeling in accordance with European regulations. In this respect, small contaminations, like for instance less than 2.0 wt.%, or preferably less than 1 .0 wt.% or preferably less than 0.5 wt.% can be tolerated.

According to a preferred embodiment, the fat composition according to the present invention comprises fat components partly derived from shea and partly derived from coconut.

It should be clear that for the production of the fat composition according to the present invention, preferably use will be made of raw materials from shea origin, such as for instance shea butter or shea butter fractions or derivatives thereof, such as for example a mixture of tri-, di- and mono-glycerides obtained through reaction of shea butter with glycerin.

For the production of the fat composition according to the present invention use is preferably also made of raw materials of coconut origin, such as for instance coconut oil or fractions thereof or coconut fatty acids or fractions thereof, for instance fatty acid fractions enriched in lauric acid.

The present invention also provides a method for producing the fat composition, described here above.

Furthermore, it should be understood that all definitions and preferences as described above also apply to the method for producing said fat composition, as described above, and all further embodiments, as described below.

For producing the fat composition according to the present invention, several methods may be used appropriately.

The method for producing the fat composition, as described above, preferably comprises the following steps:

1 . forming a reaction mixture by reacting a fat with glycerol [glycerolysis reaction hereinafter], wherein the fat comprises fatty acid residues having a chain length of 18 carbon atoms (C18) in an amount of at least 65.0 wt.%, relative to the total weight of all fatty acid residues in the fat;

2. reacting the reaction mixture, obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a content of fatty acid residues having a chain length of 12 carbon atoms (C12) [ C12-content, herein after] of at least 35.0 wt. %, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

The fatty acid residues having a chain length of 18 carbon atoms (C18) present in the fat, that participate in the glycerolysis reaction, may include both saturated and unsaturated fatty acid residues. Preferably the fat comprises at least 3.0 wt.% of cis mono-unsaturated fatty acid residues (C18:1 ), relative to the total weight of all fatty acid residues in the fat.

In Step 1 . of the method for producing the fat composition, as described above, the reaction of the fat with glycerol occurs preferably in the presence of an enzyme, more preferably in the presence of a lipase enzyme. This can be a non-specific lipase or a 1 -3 specific lipase, or in some cases a combination of both. According to a preferred embodiment, the method for producing the fat composition, as described above, comprises in Step 1 . a purification step, performed after the reaction of the fat with glycerol, as described above, but before reacting the reaction mixture with one fatty acid component or the mixture of more than one fatty acid component in Step 2.

The aim of this purification step in Step 1 . is to remove the used enzyme, as well as the excess glycerol. If desired, this excess of glycerol and enzyme can mostly be re-used.

According to a preferred embodiment, the method for producing the fat composition, as described above, comprises in Step 1 . a separation step, performed after the reaction of the fat with glycerol, as described above, on the reaction mixture thus obtained. In this separation step, at least one low melting fraction will be removed from the reaction mixture to form a higher melting fraction of the reaction mixture.

Preferably, this separation step is carried out by subjecting the reaction mixture to a dry fractionation step comprises of a dry fractionation, i.e. without the use of organic solvents.

Preferably, the separation step as described above is performed on a reaction mixture generated in Step 1 in the presence of a 1 - 3 specific lipase enzyme.

By a 1 -3 specific lipase enzyme is meant a lipase enzyme with an increased specificity or a preference for the 1 - and 3-position of a triglyceride.

In this preferred embodiment, Step 2. of the method for producing the fat composition, as described above, comprises reacting of the so obtained higher melting fraction of the reaction mixture, with one fatty acid component or the mixture of more than one fatty acid component, as described above.

According to another preferred embodiment, the method for producing the fat composition, as described above, comprises in Step 2. a fractionation step, carried out after the reaction of the reaction mixture, obtained in Step 1 or a fraction thereof, with one fatty acid component or the mixture of more than one fatty acid component, as described above, wherein at least two fractions are formed.

Fractionation usually takes place after glycerolysis, but it may also be carried out after reaction with the lauric fatty acids, for example if there is a useful application for both the high-melting, the low-melting and possibly the middle fraction. The high melting fraction or mid-fraction, is the intended product here in the first instance. The soft fraction can potentially be used in products such as soft confectionery fillings.

The glycerolysis reaction of Step 1. of the method for producing the fat composition, as described above, can be continued to completion, but, according to a preferred embodiment, it can also be stopped at an earlier stage, after partial conversion. The point at which the reaction is stopped, will depend inter alia on the kind of fat used, the kind of enzyme used and the desired characteristics of the final fat composition.

According to a preferred embodiment of the method for producing the fat composition, as described above, the fat used in the glycerolysis reaction in Step 1 ., comprises at least 30.0 wt. %, preferably at least 40.0 wt. %, preferably at least 50.0 wt. % of shea fat or a fraction of shea fat, being preferably shea butter or a fraction of shea butter, preferably a shea olein.

Preferably, the shea fat or fraction of shea fat used in the glycerolysis reaction in Step 1., has an Iodine Value (IV) of at least 45, preferably at least 50, preferably at least 55, preferably at least 57. In particular, shea olein has an Iodine Value of 60 or more. It is a by-product from the fractionation process, used to produce shea stearin. Shea olein is a much cheaper product than shea stearin and largely available. WO 2019/185444 A1 preferably uses shea stearin; this is a disadvantage.

According to another preferred embodiment, of the method for producing the fat composition, as described above, the fat used in the glycerolysis reaction in Step 1., is an olein of sal fat, of mango butter or of cocoa butter, or combinations thereof or combinations thereof with fats from shea origin. Another possibility is the use of oils with an increased content of stearic acid, as for example high-stearic soybean-, sunflowerseed- or rapeseedoil.

According to a preferred embodiment, of the method for producing the fat composition, as described above, the fat used in the glycerolysis reaction in Step 1 ., is not a hydrogenated oil or fat.

According to a preferred embodiment, of the method for producing the fat composition, as described above, the one fatty acid component or the mixture of more than one fatty acid component, used in Step 2. is from coconut origin, preferably a fraction of coconut fatty acids with reduced levels of C8 and/or C10 fatty acid residues, preferably having a C12-content of at least 50.0 wt.%, preferably at least 55.0 wt.%, preferably at least 60.0 wt.%, relative to the total weight of all fatty acid residues. This may concern, for example, so-called stripped coconut fatty acids, meaning coconut fatty acids from which a fraction has been removed, for example the C8+C10 fraction.

According to a preferred embodiment, of the method for producing the fat composition, as described above, the fatty acid component, used in Step 2. is a purified lauric acid fraction having a C12- content of at least 90.0 wt. %, preferably at least 95.0 wt. %, preferably at least 98.0 wt. %., relative to the total weight of all fatty acid residues of the lauric fraction and wherein this purified lauric acid fraction is preferably of coconut origin.

According to another preferred embodiment, of the method for producing the fat composition, as described above, the one fatty acid component or the mixture of more than one fatty acid component, used in Step 2. has a C12-content of at least 35.0 wt.% combined with a content of saturated fatty acid residues having a chain length of 18 carbon atoms (C18:0) of at least 15.0 wt. % and at most 50.0 wt %, preferably at least 15.0 wt. % and at most 35.0 wt.%, relative to the total weight of all fatty acid residues in the one fatty acid component or the mixture of more than one fatty acid component.

According to another preferred embodiment of the method for producing the fat composition, as described above, the fat used for the glycerolysis reaction in Step 1., is mostly from non-lauric origin and is characterized by having a total content of C18 fatty acid residues, saturated and unsaturated together, of at least 70.0 wt. %, preferably at least 85.0 wt. %, preferably at least 90 wt. %, relative to the total weight of all fatty acid residues in the fat. In this preferred embodiment, a fatty acid component or a mixture of more than one fatty acid component, mostly from lauric origin, and characterized by having a C12-content of at least 35.0 wt. %, preferably at least 40.0 wt. %, preferably at least 45.0 wt. %, relative to the total weight of all fatty acid residues in the fatty acid component or the mixture of more than one fatty acid component, is blended with the reaction mixture, obtained in Step 1 , or a fraction thereof. The mostly non-lauric component comprises up to 40.0 to 80.0 wt. % of the mixture thus obtained, and the mostly lauric component comprises up 60.0 to 20.0 wt. %.

Step 2. of the method for producing the fat composition, as described above, preferably is carried out in the presence of an enzyme.

Preferably, the fat from non-lauric origin, as described above, comprises components from shea origin, in an amount of at least 75.0 wt.%, preferably at least 80.0 wt.%, preferably at least 90.0 wt.%, relative to the total weight of the fat.

Preferably the lauric component, as described above, comprises coconut fatty acids or a fraction thereof, in an amount of at least 75.0 wt.%, preferably at least 80.0 wt.%, preferably at least 90.0 wt.%, relative to the total weight of the lauric component.

Preferably the reaction mixture obtained after reacting a mostly non-lauric fat with glycerol comprises at most 60.0 wt. % of TG, 15.0 to 65.0 wt. % of DG, 5.0 to 45.0 wt. % of MG. According to a preferred embodiment, the fat composition according to the present invention, as described above, can be obtained by a method comprising only enzymatic and no chemical reactions.

The fat compositions obtained through one or more of the methods, as described above, will, in general, also be refined before being used in food products. The refining can be done in a chemical or a physical way, i.e. the free fatty acids can be removed by chemical neutralization or by distillation. This refining usually also includes a bleaching step.

The present invention also provides the use of the fat composition of the present invention, as described above, for the preparation of an edible product. This edible product, preferably comprises the fat composition, as described above, for at least 30.0 wt. %, preferably at least 40.0 wt. %, preferably at least 50.0 wt. %, relative to the total weight of the fat in the edible product.

In certain cases, the fat composition of the present invention, as described above, can be present in the edible product, in an amount of at least 60.0 wt. %, or at least 70.0 wt. %, or at least 80.0 wt. %, relative to the total weight of the fat in the edible product.

For the preparation such edible products, several methods may adequately be used.

Such edible products are also an object of the present invention.

Furthermore, it is also understood that all definitions and preferences as described above also apply to the edible product comprising the fat composition, as described above, and all further embodiments, as described below.

According to another preferred embodiment, the edible product, as described above, is an emulsified product.

An “emulsified product” is a product in emulsified form.

The emulsified product, as described above, can be an oil-in- water (O/W) or a water-in-oil (W/O) emulsified product. According to another preferred embodiment, the edible product, as described above, comprises: a) 20.0 to 95.0 wt. %, preferably 25.0 to 60.0 wt. %, preferably 30.0 to 50.0 wt. % of fat, b) 5.0 tot 80.0 wt. %, preferably 40.0 to 75.0 wt. %, preferably 50.0 to 70.0 wt. % of fat-free dry matter, and c) at most 15.0 wt. %, preferably at most 10.0 wt. % of water.

Within the scope of the present invention, it is also understood that for an ingredient, partially comprising fat and partially fat-free dry matter, the fat comprised in that ingredient is part of the fat percentage described above and the dry matter in that ingredient, after deduction of the fat content, is part of the percentage of fat-free dry matter described above. Examples of such ingredients are cocoa mass, cocoa powder, hazelnut paste, and the like.

Non-limiting examples of such edible products are confectionery products, such as for example chocolate products, coatings, fillings, creams, centers and tablets, bakery products, margarines, shortenings, whipping cream, ice cream products, coffee Whiteners and alternative products for said edible products, in particular vegetable alternatives.

For a number of edible products, mentioned here above, a strictly legal definition is existing, for instance for margarines, chocolate, whipping cream and ice cream.

Within the scope of the present invention, the term “alternative product” for said edible products, refers to similar products, also outside the scope of the strictly legal definition, for example products based on vegetable fat instead of milkfat or tropical fats such as shea fat and palm oil instead of cocoa butter.

By way of example, the fat composition according to the present invention, as described above, can be used to prepare ice confections. Such ice confections can be considered as an alternative product to traditional ice cream. In general, vegetable fats are frequently used in these products, e.g. coconut oil. In this application coconut oil has the advantage of a cool melting profile, but it has the disadvantage of a lack of heat resistance. The new developed fat compositions according to the present invention, can offer a solution to this problem.

Another application example is bakery margarine for use in cakes, puff pastry products, etc. Also here, a certain degree of heat resistance and structure is required, without creating an unpleasant mouthfeel. A margarine, unlike a shortening, is an emulsified product of the water-in-oil type (W/O).

Also in chocolate products, the application of the fat compositions according to the present invention, as described above, can be very useful, for example for so-called centers. These are often obtained by extrusion as a hard filling, and then enrobed with chocolate. Here too, structure and heat resistance are required, combined with a pleasant melting behavior, as is known with fully hydrogenated coconut oil.

The fat compositions according to the present invention, as described above, can also be used to prepare soft confectionery fillings, such as fillings containing hazelnut paste. The fat compositions according to the present invention can help bind the hazelnut oil that otherwise migrates to the chocolate shell, causing fat bloom.

The present invention will be further illustrated by the examples and comparative examples below.

4. Examples

All mixing ratios, contents and concentrations in this text are given in units of weight and weight percent, unless stated otherwise.

Methods of analysis

The analysis methods used for determining composition and concentration of the fatty acid residues, the solid fat content (SFC) of the fat compositions and the carbon number are specified below.

Determination of SFC:

The solid fat content (SFC) is measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method.

Determination of the composition of the fatty acid residues:

The composition of the fatty acid residues as comprised in the fat compositions is determined according to the standard method ISO 12966-2 and ISO 12966-4.

Determination of the carbon number

The carbon cumber is determined according to the standard method AOCS Ce 5-86.

Example 1 : Fat composition 1

300 grams of refined shea olein with Iodine Value (IV) 63.3 was heated to 70 °C, to which 40 grams of glycerol was added, also at 70 °C. The mixture was stirred on a magnetic heating plate and kept at that temperature. The speed of the magnetic stirrer was set at 100 rpm. Subsequently, 4 wt. % enzyme was added on a fat basis of the Lipozyme 435 enzyme from producer Novozymes and the mixture started to react. The reaction proceeded at 70 °C and was stopped after 5 hours of reaction time. After reaction, the reaction mixture (fat mixture) showed a diglyceride content of 38.8 wt. % and a monoglyceride content of 18.7 wt. % on total fat content.

The reaction was stopped by first separating the excess of glycerol as well as the enzyme from the fat mixture by centrifugation (5 min at 4500 rpm in a device type Sigma 3-16 PK). Subsequently, the fat mixture was mixed 1/1 with hexane, brought to a temperature of 50 °C and filtered over a Buchner filter equipped with a Whatman 1 paper filter. The filtrate was then stored at a temperature of 20 °C. Gradually, crystals began to form, which settled at the bottom. The mixture of fat and hexane was filtered after 14 hours at room temperature over a paper filter Whatman 1 to separate settled fat crystals.

The fat crystal fraction was then melted and desolventized. Subsequently, this desolventized fat fraction was heated to 80 °C; lauric acid (> 99% pure) was added to it at the same temperature. 55 grams of lauric acid was added per 100 grams of starting fat. Subsequently, 5 wt. % Lipozyme 435 on starting fat base was added.

The whole mixture was placed in a Rotavapor under a vacuum at an absolute pressure of 80 HPa and in a water bath at 80 °C to react. The reaction was monitored analytically.

After a reaction time of 3 hours, the lauric acid appeared to have largely reacted away. An additional 20 grams of lauric acid per 100 grams of starting fat was then added and the reaction was continued for additional 3 hours. The mixture was then filtered hot over a paper filter to remove the enzyme. This enzyme could be re-used afterwards. Thereafter, the mixture was chemically neutralized, washed and dried to obtain the Fat composition 1 .

The characteristics of the Fat composition 1 , according to the present invention, are summarized in Table 1 . Table 1 : Characteristics of the Fat composition 1 versus fully hydrogenated coconut oil.

The above measured values show that Fat composition 1 has a steep melting curve, quite comparable to fully hydrogenated coconut oil, but the melting point of Fat composition 1 is higher. The melting point of a fat corresponds approximately to an SFC value of 5 %. Thus, with Fat composition 1 , we retain the cool melting properties of coconut oil, but we increase the heat resistance. This has numerous advantages for the application of this fat composition, including applications in confectionery coatings or centers, applications for ice cream or whipped cream, and etc..

It is also an advantage that Fat composition 1 is not hardened and is also approximately 20.0 wt.% less saturated, compared to fully hydrogenated coconut oil. Among the saturated fatty acids, stearic acid plays a prominent role; this is an additional benefit since stearic acid is considered cholesterol neutral.

Example 2: Fat composition 2

300 grams of refined shea olein with iodine value (IV) 63.3 was heated to 70 °C, to which 40 grams of glycerol was added, also at 70 °C. The mixture was stirred on a magnetic heating plate and kept at that temperature. The speed of the magnetic stirrer was 100 revolutions per minute (rpm). Subsequently, 2 wt. % enzyme added on a fat basis of the Lipozyme 435 enzyme from producer Novozymes and the mixture started to react. The reaction proceeded at 70°C and was stopped after 3.5 hours reaction time. After reaction, the reaction mixture (fat mixture) showed a diglyceride content of 35.0 wt. % and a monoglyceride content of 13.7 wt.% on total fat content. The reaction was stopped by first separating the excess glycerol as well as the enzyme from the fat mixture by centrifugation (5 min at 4500 rpm in a device type Sigma 3-16 PK). Subsequently, the fat mixture was mixed 1/1 with hexane, brought to a temperature of 50°C and filtered over a Buchner filter equipped with a Whatman 1 paper filter. The filtrate was then stored at a temperature of 20°C. Gradually, crystals began to form, which settled at the bottom. After 6 hours, the sample on the bottom showed a layer of crystals, the supernatant was clear. The crystals were then filtered off through a paper filter Whatman 1 .

The fat crystal fraction was then melted and desolventized.

Subsequently, this desolventized fat fraction was heated to 80 °C; an amount of so-called stripped coconut fatty acids from the company Oleon was added to it. These stripped coconut fatty acids contain at most 3 wt.% fatty acids having a chain length of 10 carbon atoms (C10) or less than 10 carbon atoms. Furthermore, the typical content of fatty acid residues is: 51 .0 to 59.0 wt.% of C12 fatty acid residues (C12:0), 19.0 to 25.0 wt. % of C14 fatty acid residues (C14:0), 8.0 to 13.0 wt. of C16 fatty acid residues (C16:0), 0 to 6.0 wt. % of saturated C18 fatty acid residues (C18:0) and 4.0 to 13.0 wt. % unsaturated fatty acid residues. Per 100 g starting fat, 43 g of this coconut fatty acid fraction was added. 7 wt. % Lipozyme 435 on starting fat base was added. The whole mixture was placed in a Rotavapor under a vacuum at an absolute pressure of 80 HPa and in a water bath at 80°C to react. The reaction was monitored analytically. After a reaction time of 5.5 hours, the coconut fatty acid appeared to have largely reacted away. An additional 15 grams of the coconut fatty acid per 100 grams of starting fat was then added and the reaction was continued for a further 4 hours. The mixture was then filtered hot over a paper filter to remove the enzyme. The sample was then neutralized, washed and dried.

The characteristics of the Fat composition 2, according to the present invention, are summarized in Table 2. For comparison we also provide the values of “fat E”, described in example 3 of WO 2019/185444. This is a fat that was obtained by chemical interesterification of shea olein with coconut olein, followed by fractionation. The nature of the raw materials is therefore closely related to those used for fat composition 2, but the method for obtaining fat composition 2 is completely different.

Both products, Fat composition 2 and “fat E” have the advantage of not being hardened and not being made from raw materials of palm origin. Fat composition 2 has the added benefit of a much steeper melting curve and that no chemical modification process was used during its production.

Table 2: Characteristics of Fat composition 2 versus “Fat E” from WO 2019/185444

Example 3

A confectionery product with Fat composition 1 (example 1 ) was produced according to a recipe, shown in Table 3. Fat composition 1 , icing sugar and low-fat cocoa powder were mixed together and heated to 50°C, then lecithin was mixed in. A homogeneous and fluid mixture was obtained. Subsequently, this mixture was poured into a mould to make tablets with a thickness of 12 mm. The mould was placed in a non-ventilated refrigerator at a temperature of 6.9 °C. The mould remained in the refrigerator for 30 minutes. Demoulding was done by knocking out the mould on a table. The demoulding went smoothly. The tablets were then stored at 17.0°C for three days. Subsequently, they were placed at room temperature and, after one day, tasted by a test panel. The observations made by the panel were as follows: the fat in the tablets melts off at once and completely in the mouth. This creates a cool-melting mouthfeel. No grease film remains.

The heat resistance of the tablets is good: when held for about 10 seconds between thumb and forefinger, no fingerprint is visible.

Based on this we can conclude that the developed product is both cool-melting and heat-resistant and thus meets the objective.

Table 3: Recipe of the confectionery product

Claims

1. A fat composition, wherein the fat composition comprises, relative to the total weight of all fatty acid residues in the fat composition: a) from 15.0 to 60.0 percentage by weight [wt. %., hereinafter] of saturated C12 fatty acid residues (C12:0), b) from 20.0 to 50.0 wt. % of saturated C18 fatty acid residues (C18:0), c) from 60.0 to 95.0 wt. % of saturated fatty acid residues (SAFA), d) less than 2.0 wt. % of trans fatty acid residues (TFA), and wherein the fat composition is further characterized by: e) a solid fat content (SFC) at 40 °C (SFC40) of less than 7.0 wt. %, and a difference in SFC-value at 20 °C (SFC20) versus at 30 °C (SFC30), [SFC20-SFC30, hereinafter] of at least 24.0 wt. %, wherein the SFC values are measured according to the standard IUPAC (International Union of Pure and Applied Chemistry) 2.150 a method, and wherein the fat composition comprises relative to the total weight of the fat composition: f) triglycerides having a total chain length, expressed as carbon number, of respectively 42 carbon atoms (C42), 44 carbon atoms (C44), 46 carbon atoms (C46) and 48 carbon atoms (C48), wherein the sum C42 + C44 + C46 + C48 is at least 52.0 wt. %, and wherein the weight ratio of (C42+C48)/(C42+C44+C46+C48) is at least 63.0 %.

2. The fat composition according to claim 1 , characterized in that the fat composition comprises from 20.0 to 55.0 wt. %, of saturated C12 fatty acid residues (C12:0), relative to the total weight of all fatty acid residues in the fat composition.

3. The fat composition according to claim 1 or claim 2, characterized in that the fat composition comprises from 25.0 to 45.0 wt. %, of saturated C18 fatty acid residues (C18:0), relative to the total weight of all fatty acid residues in the fat composition.

4. The fat composition according to any of the claims 1 to 3, characterized in that the fat composition comprises relative to the total weight of the fat composition, triglycerides having a total chain length, expressed as carbon number, of respectively 42 carbon atoms (C42), 44 carbon atoms (C44), 46 carbon atoms (C46) and 48 carbon atoms (C48), wherein the sum C42 + C44 + C46 + C48 is at least 53.0 wt. %, preferably at least 55.0 wt.%.

5. The fat composition according to any of the claims 1 to 4, characterized in that the fat composition comprises relative to the total weight of the fat composition, triglycerides having a total chain length, expressed as carbon number, of respectively 42 carbon atoms (C42), 44 carbon atoms (C44), 46 carbon atoms (C46) and 48 carbon atoms (C48), wherein the weight ratio of (C42+C48)/(C42+C44+C46+C48) is at least 64.0 %, preferably at least 65.0 %, preferably at least 66.0 %.

6. The fat composition according to any of the claims 1 to 5, characterized in that the fat composition is characterized by a Solid Fat Content (SFC) at 40°C (SFC40) of at most 6.0 wt.%, preferably at most 5.0 wt. %, preferably at most 4.0 wt. %, preferably at most 3.0 wt. %.

7. The fat composition according to any of the claims 1 to 6, characterized in that the fat composition is characterized by a difference in Solid Fat Content (SFC) at 20°C versus at 30°C, (SFC20-SFC30), of at least 26.0 wt. %, preferably at least 28.0 wt. %, preferably at least 30.0 wt. %.

8. The fat composition according to any of the claims 1 to 7, characterized in that the fat composition is characterized by a Solid Fat Content at 20°C (SFC20) of at least 45.0 wt. %, preferably at least 50.0 wt. %, preferably at least 53.0 wt. %, preferably at least 55.0 wt. %.

9. The fat composition according to any of the claims 1 to 8, characterized in that the fat composition comprises a total amount of saturated C8 fatty acid residues (C8:0) and saturated C10 fatty acid residues (C10:0) [C8 + C10, hereinafter)] of at most 2.5 wt. %, preferably at most 2.0 wt. %, preferably at most 1 .5 wt. %, relative to the total weight of all fatty acid residues in the fat composition.

10. The fat composition according to any of the claims 1 to 9, characterized in that the fat composition comprises at most 15.0 wt. %, preferably at most 10.0 wt. %, preferably at most 8.0 wt. %, preferably at most 5.0 wt. % of saturated C16 fatty acid residues (C16:0), relative to the total weight of all fatty acid residues in the fat composition.

1 1. The fat composition according to any of the claims 1 to 10, characterized in that the fat composition comprises relative to the total weight of the fat composition, triglycerides having a total chain length, expressed as carbon number, of 54 carbon atoms (C54) of at most 20.0 wt.%, preferably at most 17.0 wt.%, preferably at most 15.0 wt.%.

12. The fat composition according to any of the claims 1 to 1 1 , characterized in that the fat composition comprises no hydrogenated fats.

13. The fat composition according to any of the claims 1 to 12, characterized in that the fat composition is essentially free of added fats from palm origin.

14. The fat composition according to any of the claims 1 to 13, characterized in that the fat composition is not a randomized fat composition.

15. The fat composition according to any of the claims 1 to 14, characterized in that the fat composition is not an interesterified fat composition.

16. A method for producing the fat composition according to any of the claims 1 to 15, comprising the following steps:

1 . forming a reaction mixture by reacting a fat with glycerol [hereinafter referred to as glycerolysis reaction], wherein the fat comprises fatty acid residues having a chain length of 18 carbon atoms (C18) in an amount of at least 65.0 wt. %, relative to the total weight of all fatty acid residues in the fat;

2. reacting the reaction mixture, obtained in Step 1., or a fraction thereof, with one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a content of fatty acid residues having a chain length of 12 carbon atoms (C12) [hereinafter called C12-content] of at least 35.0 wt. %, relative to the total weight of all fatty acid residues in one fatty acid component or a mixture of more than one fatty acid component.

17. The method according to claim 16, wherein in Step 1. a separation step is performed after the reaction of the fat with glycerol, on the reaction mixture thus obtained and wherein in this separation step, at least one low-melting fraction is removed from the reaction mixture to form a higher melting fraction of the reaction mixture.

18. The method according to claim 17, characterized in that Step 2. comprises reacting the higher-melting fraction of the reaction mixture with one fatty acid component or a mixture of more than one fatty acid component, wherein this fatty acid component or the mixture of more than one fatty acid component is characterized by a C12-content of at least 35.0 wt. %., relative to the total weight of all fatty acid residues of the fatty acid component or the mixture of more than one fatty acid component.

19. The method according to any of the claims 16 to 18, characterized in that the fat used in the glycerolysis reaction in Step 1. comprises at least 30.0 wt. %, preferably at least 40.0 wt. %, preferably at least 50.0 wt. % of shea fat or a fraction of shea fat, wherein preferably the shea fat is shea butter or a fraction of shea butter, preferably the shea fat is a shea olein.

20. The method according to claim 19, characterized in that the shea fat or the shea fraction has an iodine value (IV) of at least 45, preferably at least 50, preferably at least 55, preferably at least 57.

21. The method according to any of the claims 16 to 20, characterized in that the fatty acid component or the mixture of more than one fatty acid component is of coconut origin, preferably a fraction of coconut fatty acids with a C12-content of at least 50.0 wt. %, preferably at least 55.0 wt. %, preferably at least 60.0 wt. %, relative to the total weight of all fatty acid residues of the fatty acid component or the mixture of more than one fatty acid component.

22. The method according to any of the claims 16 to 20, characterized in that the fatty acid component or the mixture of more than one fatty acid component is a purified lauric fraction with a C12-content of at least 90.0 wt. %, preferably at least 95.0 wt. %, preferably at least 98.0 wt. %, relative to the total weight of all fatty acid residues of the lauric fraction, and where this purified lauric fraction is preferably of coconut origin.

23. The method according to any of the claims 16 to 20, characterized in that the fatty acid component or the mixture of more than one fatty acid component has a C12-content of at least 35.0 wt.% and a content of saturated fatty acid residues having a chain length of 18 carbon atoms (C18:0) of at least 15.0 wt. % and at most 50.0 wt. %, preferably at least 15.0 wt. % and at most 35.0 wt.%, relative to the total weight of all fatty acid residues in one fatty acid component or a mixture of more than one fatty acid component.

24. The method according to any of the claims 16 to 23, characterized in that the fat used in the glycerolysis reaction in Step 1 . is mostly of non-lauric origin characterized by having a total content of C18 saturated and unsaturated fatty acid residues, of at least 70.0 wt. %, preferably at least 85.0 wt. %, preferably at least 90.0 wt. % relative to the total weight of all fatty acid residues in the fat.

25. The method according to claims 16 to 24, characterized in that in Step 2. a mixture is formed of on the one hand a reaction mixture from Step 1 . and on the other hand one fatty acid component or a mixture of more than one fatty acid component, wherein said fatty acid component or said mixture of more than one fatty acid component is characterized by having a C12-content of at least 35.0 wt. %., characterized in that the reaction mixture from Step 1 . is part of the mixture for 40.0 to 80.0 wt. % and the one fatty acid component or the mixture of more than one fatty acid component is part of the mixture for 60.0 to 20.0 wt. %.

26. The method according to any of the claims 16 to 25, characterized in that Step 2. occurs in the presence of an enzyme.

27. The method according to any of the claims 16 to 26 characterized in that Step 1 . occurs in the presence of a 1 -3 specific lipase enzyme.

28. The method according to claim 27, characterized in that Step 1 . comprises a separation step, performed after the reaction of the fat with glycerol, on the reaction mixture thus obtained and wherein this separation step preferably is carried out by subjecting the reaction mixture to a dry fractionation step

29. Use of the fat composition according to any of the claims 1 to 15, for preparing an edible product.

30. Use of the fat composition according to claim 29, characterized in that the edible product is an emulsified product.

31. Use of the fat composition according to claim 29, characterized in that the edible product comprises: a) 20.0 to 95.0 wt. %, preferably 25.0 to 60.0 wt. %, preferably 30.0 to 50.0 wt. % of fat, b) 5.0 to 80.0 wt. %, preferably 40.0 to 75.0 wt. %, preferably 50.0 to 70.0 wt. % of fat-free dry matter, and c) at most 15.0 wt. % of water.

32. Use of the fat composition according to claims 29 to 31 , characterized in that the edible product comprises the fat composition according to any of the claims 1 to 15, for at least 30.0 wt. %, preferably at least 40.0 wt.%, preferably at least 50.0 wt. %, relative to the total weight of fat in the edible product.

33. Use of the fat composition according to any of the claims 29 to 32, characterized in that the edible product is selected from the group consisting of confectionery products, coatings, fillings, creams, centers, tablets, bakery products, margarines, shortenings, whipped cream, ice cream products, coffee whiteners, and or alternative products for the said edible products, in particular vegetable alternatives.

34. An edible product characterized in that the edible product is prepared by using the fat composition according to claims 1 to 15.

35. The edible product according to claim 34, characterized in that the edible product is an emulsified product.

36. The edible product according to claim 34, characterized in that the edible product comprises: a) 20.0 to 95.0 wt. %, preferably 25.0 to 60.0 wt. %, preferably 30.0 to 50.0 wt. % of fat, b) 5.0 to 80.0 wt. %, preferably 40.0 to 75.0 wt. %, preferably 50.0 to 70.0 wt. % of fat-free dry matter, and c) at most 15.0 wt. % of water.

37. The edible product according to one of the claims 34 to 36, characterized in that the edible product comprises the fat composition according to any of the claims 1 to 15, for at least 30.0 wt. %, preferably at least 40.0 wt. %, preferably at least 50.0 wt. %, relative to the total weight of fat in the edible product.

38. The edible product according to one of the claims 34 to 37, characterized in that the edible product is selected from the group consisting of confectionery products, coatings, fillings, creams, centers, tablets, bakery products, margarines, shortenings, whipped cream, ice cream products, coffee whiteners, and or alternative products for the said edible products, in particular vegetable alternatives.