Lipid composition for bakery products

A process of making a lipid composition, comprising:

• (A) mixing, by weight of the lipid composition,
• (i) from 30 wt % to 70 wt % a first lipid component having a saturated fatty acids (SFA) content of 35 wt % to 60 wt %;
• (ii) from 1.5 wt % to 11 wt % a second lipid component, wherein the second lipid component has a SFA content of at least 90 wt %, wherein fully saturated fatty acids with a carbon chain of more than 16 carbons account for at least 33.3 wt % of the SFA content of the second lipid component by weight, and wherein the molar amount of the second lipid component accounts for from 2.2 mol % to 15 mol % of the total molar amount of the first lipid component, the emulsifier and the second lipid component;
• and
• (iii) from 0.1 wt % to 1.2 wt % an emulsifier, wherein the emulsifier has a SFA content of less than 90 wt, to produce a lipid phase;
• (B) mixing water and a sweetening substance to produce an aqueous phase;
• (C) mixing the lipid phase and the aqueous phase to produce a water-in-oil emulsion;
• and
• (D) cooling the water-in-oil emulsion with a cooling apparatus to produce a crystallized emulsion,
• wherein the lipid composition has a SFA content of at least 40 wt %, and fully saturated fatty acids with a carbon chain of more than 16 carbons account for at least 12.5 wt % of the SFA content of the lipid composition by weight,
• wherein the lipid composition has a hardness of from 200 g to 500 g at 25° C. by texture analysis as measured using a 5 mm cylinder probe to penetrate 75% of original height of the lipid composition at 2 mm/s, and
• wherein the lipid composition contains less than 2 wt % trans fatty acids (TFA) TFA.