Non-Hydrogenated Fat Composition, Use and Process
AssigneeBunge Loders Croklaan B.V.
InventorsJun Ma, Raul-Flaviu Petrut
Life of this patent
Estimating the term…
Abstract
A non-hydrogenated fat composition comprises: from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0); from 13% to 32% by weight lauric acid; and from 20% to 45% by weight stearic acid (C18:0) fatty acid residues; 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 from 7% to 15% by weight CN46 triglycerides; from 4% to 30% by weight CN54 triglycerides; and from 15% to 28% by weight of total CN42 triglycerides and CN44 triglycerides; the percentages of triglycerides referring to the total triglycerides present in the composition.
Claims19
1-16. (canceled)
A confectionery composition, comprising:
- (i) sugar;
- and
- (ii) a non-hydrogenated fat composition, comprising:
- from 3.2% to 10% by weight of total caprylic acid (C8:0) and capric acid (C10:0);
- from 13% to 32% by weight lauric acid (C12:0);
- and
- from 20% to 45% by weight stearic acid (C18:0);
- said percentages of acids referring to acids bound as acyl groups in glycerides in the non-hydrogenated fat composition and being based on the total weight of C8 to C24 fatty acids;
- and
- from 7% to 15% by weight CN46 triglycerides;
- from 4% to 30% by weight CN54 triglycerides;
- and
- from 15% to 28% by weight of total CN42 triglycerides and CN44 triglycerides;
- based on total triglycerides present in the non-hydrogenated fat composition.
Dependencies are inferred from the claim text.