Edible confectionery ink composition for 3D-printing

An edible confectionery ink composition for 3D printing comprising from 20% to 75% by weight of sweetener, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises:

• from 0% to 3% by weight of lauric acid;
• and
• from 35% to 70% by weight of saturated fatty acid;
• said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on a total weight of C8 to C24 fatty acids;
• and
• a percentage of saturated fatty acid on a second position of triglyceride out of total saturated fatty acid from 8.0% to 40.0%;
• and
• wherein the fat composition has:
• from 50 to 90 solid fat content at 10° C.;
• and
• from 30 to 75 solid fat content at 20° C.;
• and
• from 5 to 30 solid fat content at 30° C.;
• and
• from 2 to 18 solid fat content at 35° C.;
• measured on unstabilized fat according to ISO 8292-1;
• and
• the fat composition is a blend of interesterified palm olein with shea stearin.