Vegetable fat composition for edible applications with improved taste and meltdown
AssigneeAak AB (Publ)
InventorMorten Daugaard ANDERSEN
Life of this patent
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Abstract
The present invention relates to a vegetable fat composition for edible applications wherein, in said vegetable fat composition, the sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionary and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.
Claims20
A vegetable fat composition for edible applications, wherein, in said vegetable fat composition, the:
- sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight;
- sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight;
- sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight;
- and
- sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight;
- wherein
- the vegetable fat composition consists of fully hydrogenated palm kernel stearin and one other vegetable fat component selected from the group consisting of palm kernel oil, coconut oil, high lauric rapeseed oil, or a blend thereof, and/or fractions thereof.
Dependencies are inferred from the claim text.