# US 12,245,606 B2 · Fat composition

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- Number: US 12,245,606 B2
- Document ID: US12245606B2
- Status: Granted
- Kind: B2
- Application number: 17/264,323
- Filed: 2019-07-29
- Published: 2021-09-23
- Granted: 2025-03-11
- Earliest claimed: 2018-07-31
- Assignees: Bunge Loders Croklaan B.V.
- Applicants: Bunge Loders Croklaan B.V.
- Inventors: Krishnadath Bhaggan; Jeanine Werleman; Willem Dekker; Antina Frederine Frericks
- Web page: https://patentgrep.com/patent/US12245606B2

## CPC

- A23D 9/007: characterised by ingredients other than fatty acid triglycerides
- A23D 9/04: Working-up
- A23G 1/36: characterised by the fats used (containing dairy products A23G1/46)
- A23G 1/38: Cocoa butter substitutes
- A23L 29/10: containing emulsifiers
- C11C 3/10: Ester interchange
- C11C 3/12: by hydrogenation
- A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C)
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- C11C: FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM

## Abstract

A fat composition comprises: from 48% to 58% by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.5:1 to 2.5:1; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and at least 40 solid fat content at 30° C.; at most 5 solid fat content at 40° C.; solid fat content measured on unstabilized fat according to ISO 8292-1.

## Claims

### Claim 1

A fat composition comprising
from 70% to 95% by weight hydrogenated palm kernel oil stearin;
from 5% to 25% by weight interesterified hydrogenated palm kernel oil stearin; and
from 1% to 4% by weight hydrogenated palm oil;
wherein the fat composition comprises:
from 48% to 58% by weight of lauric acid (C12:0);
from 5% to 15% by weight palmitic acid (C16:0); and
from 5% to 20% by weight stearic acid (C18:0); and
having a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.6:1 to 2.5:1;
said percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids;
and
wherein the fat composition has:
at least 40 solid fat content at 30° C.; and
at most 5 solid fat content at 40° C.;
measured on unstabilized fat according to ISO 8292-1.

### Claim 2 (depends on 1)

The composition according to claim 1, wherein the composition has a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.7:1 to 2:1.

### Claim 3 (depends on 1)

The composition according to claim 1, wherein the composition has from 50% to 56% by weight of lauric acid (C12:0);
said percentages of lauric acid referring to lauric acid bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids.

### Claim 4 (depends on 1)

The composition according to claim 1, wherein the composition has:
at least 90 solid fat content at 20° C.;
from 40 to 55 solid fat content at 30° C.;
from 5 to 12 solid fat content at 35° C.; and/or
at most 4 solid fat content at 40° C.;
measured on unstabilized fat according to ISO 8292-1.

### Claim 5 (depends on 1)

The composition according to claim 1, wherein the composition further comprises:
one or more emulsifiers.

### Claim 6 (depends on 5)

The composition according to claim 5, comprising
from 1% to 3% by weight sorbitan tristearate.

### Claim 7 (depends on 1)

The composition according to claim 1, wherein the composition has from 8% to 13% by weight palmitic acid (C16:0);
said percentages of palmitic acid referring to palmitic acid bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids.

### Claim 8 (depends on 1)

The composition according to claim 1, wherein the composition has from 8% to 13% by weight stearic acid (C18:0);
said percentages of stearic acid referring to stearic acid bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids.

### Claim 9 (depends on 1)

A process for making the fat composition of claim 1, which comprises the blending of
at least one hydrogenated lauric oil selected from palm kernel oil, palm kernel oil fractions, coconut oil, coconut oil fractions and mixture thereof;
at least one interesterified hydrogenated lauric oil selected from palm kernel oil, palm kernel oil fractions, coconut oil, coconut oil fractions and mixture thereof;
at least one non-lauric oil with iodine value lower than 15; and
optionally one or more emulsifiers.

### Claim 10 (depends on 9)

The process for making the fat composition according to claim 9, which comprises the blending of hydrogenated palm kernel oil stearin, interesterified hydrogenated palm kernel oil stearin, hydrogenated palm oil and optionally sorbitan tristearate.

### Claim 11 (depends on 10)

The process for making the fat composition according to claim 10, which comprises blending:
from 70% to 95% hydrogenated palm kernel oil stearin;
from 5% to 25% interesterified hydrogenated palm kernel oil stearin;
from 1% to 4% hydrogenated palm oil; and
optionally from 1% to 3% sorbitan tristearate.

### Claim 12 (depends on 1)

A confectionery product comprising:
at least 20% by weight fat composition of claim 1; and
at least 30% by weight sugar or other sweeteners.

### Claim 13 (depends on 12)

The confectionery product according to claim 12, comprising at least 5% by weight of one or more of milk powder, vegetable milk powder, dairy powder or mixture thereof.