Non-hydrogenated fat composition and its use
OwnerKaren Van Den Bremt, Bernard Cleenewerckinventors
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Abstract
The present invention relates to a non-hydrogenated vegetable fat composition suitable for use in confectionery fats. The non-hydrogenated vegetable fat composition consists of an interesterified fat obtained by subjecting a blend of an amount of at least one lauric fat and an amount of at least one non-lauric fat to an interesterification. The non-hydrogenated vegetable fat composition has an SFC which is at least 50 wt. % at 20° C. and less than 15 wt. % at 35° C., a content of C12+C 16 fatty acids of at least 55 wt. % with respect to the total weight of the fat composition and a ratio of C12/C16 fatty acids of at least 1.
Claims17
A non-hydrogenated vegetable fat composition suitable for use in confectionery fats, characterised in that the non-hydrogenated vegetable fat composition consists of an interesterified fat obtained by subjecting a blend of an amount of at least one lauric fat and an amount of at least one non-lauric fat to an interesterification, and in that the non-hydrogenated vegetable fat composition has an SFC which is at least 50 wt. % at 20° C. and less than 15 wt. % at 35° C., in that the non-hydrogenated vegetable fat composition has a content of C12+C16 fatty acids of at least 55 wt. % with respect to the total weight of the fat composition and a ratio of C12/C16 fatty acids of at least 1.
Dependencies are inferred from the claim text.