A fat composition comprising a vegetable fat phase which is free from palm oil and/or fractions thereof and wherein the vegetable fat phase originates from at least two different vegetable fat sources
AssigneeAak AB (Publ)
InventorMorten Daugaard ANDERSEN
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Abstract
Disclosed is a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase is free from palm oil and/or fractions thereof and wherein the vegetable fat phase originates from at least two different vegetable fat sources. The present disclosure also relates to the use of the fat composition, a confectionary or chocolate or chocolate-like product comprising the fat composition and a process for preparation of the fat composition. A fat composition as disclosed shows the possibility to produce chocolate-like compounds without the use of a palm based vegetable fat phase without compromising the quality.
Claims24
A fat composition comprising a vegetable fat phase, wherein the vegetable fat phase comprises:
- from 85.0% to 100.0% by weight of triglycerides compared to the total weight of the vegetable fat phase;
- from 50.0% to 85.0% by weight of SatOSat+SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat phase;
- from 40.0 to 65.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase;
- 4.0% or less by weight of POP+PPO triglycerides compared to the total weight of triglycerides in the vegetable fat phase;
- from 4.0% to 13.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase;
- from 2.0% to 6.0% by weight of StLiSt+StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat phase;
- and
- a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides of 0.10 or less;
- wherein the vegetable fat phase is free from palm oil and/or fractions thereof;
- wherein the vegetable fat phase originates from at least two different vegetable fat sources;
- and
- wherein Sat is saturated fatty acids selected from C16-, C18-, C20-, C22-, and/or C24-fatty acids, P is palmitic acid (C16:0), St is steric acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li is linoleic acid (C18:2).
(canceled)
Dependencies are inferred from the claim text.