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JP-2026514503-A - A fatty composition comprising a vegetable fat phase that does not contain palm oil and/or its fraction, wherein the vegetable fat phase is derived from at least two different vegetable fat sources.

JP2026514503AJP 2026514503 AJP2026514503 AJP 2026514503AJP-2026514503-A

Abstract

A fat composition comprising a vegetable fat phase is disclosed, wherein the vegetable fat phase does not contain palm oil and/or its fraction, and the vegetable fat phase is derived from at least two different vegetable fat sources. This disclosure also relates to the use of the fat composition, confectionery or chocolate or chocolate-like products containing the fat composition, and processes for preparing the fat composition. The disclosed fat composition demonstrates the possibility of producing chocolate-like compounds without compromising quality and without the use of a palm-based vegetable fat phase.

Inventors

  • アンデルセン モーテン ダウガード

Assignees

  • エイエイケイ アクチエボラグ （ピーユービーエル）

Dates

Publication Date
20260511
Application Date
20240425
Priority Date
20230428

Claims (20)

  1. A fatty composition comprising a vegetable fat phase, wherein the vegetable fat phase is - Triglycerides in an amount of 85.0% to 100.0% by weight compared to the total weight of the vegetable fat phase; - 50.0% to 85.0% by weight of SatOSat + SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - 40.0% to 65.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - POP + PPO triglycerides in an amount of 4.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase; - 4.0% to 13.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - 2.0% to 6.0% by weight of StLiSt + StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat phase; and - Includes a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides of 0.10 or less. The vegetable fat phase does not contain palm oil and/or its fraction. The vegetable fat phase is derived from at least two different vegetable fat sources, and Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and/or C24- fatty acids, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li is linoleic acid (C18:2). The aforementioned fatty composition.
  2. The fat composition according to claim 1, wherein the vegetable fat phase does not contain enzymatically transesterified components.
  3. The fat composition according to any one of the claims, wherein the vegetable fat phase contains triglycerides in an amount of 95.0% to 99.0% by weight relative to the total weight of the vegetable fat phase.
  4. The fat composition according to any one of the claims, wherein the vegetable fat phase contains 55.0% to 82.0% by weight of SatOSat + SatSatO triglycerides, for example, 57.0% to 80.0% by weight or, for example, 60.0% to 77.0% by weight of SatOSat + SatSatO triglycerides, compared to the total weight of triglycerides in the vegetable fat phase.
  5. The fat composition according to any one of the claims, wherein the vegetable fat phase contains 42.0% to 63.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, for example, 45.0% to 61.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase.
  6. The fat composition according to any one of the claims, wherein the vegetable fat phase contains POP+PPO triglycerides in an amount of 3.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase, for example, POP+PPO triglycerides in an amount of 2.0% by weight or less, or for example, 1.2% by weight or less, compared to the total weight of triglycerides in the vegetable fat phase.
  7. The fat composition according to any one of the claims, wherein the vegetable fat phase further comprises 4.0% to 15.0% by weight of POST+PStO+StPO triglycerides, for example, 5.0% to 10.0% by weight or, for example, 6.0% to 9.5% by weight of POST+PStO+StPO triglycerides, compared to the total weight of triglycerides in the vegetable fat phase.
  8. The fat composition according to any one of the claims, wherein the vegetable fat phase contains 5.0% to 12.0% by weight of StOA+StAO+AStO triglycerides, for example, 6.0% to 10.5% by weight or, for example, 6.0% to 9.0% by weight of StOA+StAO+AStO triglycerides, compared to the total weight of triglycerides in the vegetable fat phase.
  9. The fat composition according to any one of the claims, wherein the vegetable fat phase contains 2.2% to 5.8% by weight of StLiSt + StStLi triglycerides, for example, 2.5% to 5.5% by weight of StLiSt triglycerides, compared to the total weight of triglycerides in the vegetable fat phase.
  10. The fat composition according to any one of the claims, wherein the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the vegetable fat phase is 0.07 or less, 0.04 or less, 0.02 or less, or 0.01 or less.
  11. The fat composition according to any one of the claims, wherein the ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides in the vegetable fat phase is 0.00 to 0.10, for example 0.00 to 0.07, for example 0.00 to 0.04, for example 0.00 to 0.02, or for example 0.00 to 0.01.
  12. The fat composition according to any one of the claims, wherein at least two different vegetable fat sources comprise at least a first vegetable fat source and a second vegetable fat source, the first vegetable fat source being derived from shea oil and/or its fraction, and the second vegetable fat source being derived from sal oil and/or its fraction.
  13. The fat composition according to claim 12, wherein the first vegetable fat source is derived from shea oil, and the second vegetable fat source is derived from sal oil and/or a fraction thereof.
  14. The fat composition according to claim 12, wherein the first vegetable fat source is derived from shea butter and/or its fraction, and the second vegetable fat source is derived from sal oil.
  15. The fat composition according to claim 12, wherein the first vegetable fat source is derived from shea butter, and the second vegetable fat source is derived from salstearin.
  16. The fat composition according to claim 12, wherein the first vegetable fat source is derived from siastearin and the second vegetable fat source is derived from monkey oil.
  17. The fat composition according to any one of claims 12 to 16, wherein the first vegetable fat source is in an amount of 30% to 70% by weight of the total of the first and second vegetable fat sources.
  18. The fat composition according to any one of claims 12 to 17, wherein the second vegetable fat source is in an amount of 30% to 70% by weight of the total amount of the first vegetable fat source and the second vegetable fat source.
  19. The fat composition according to any one of the claims, wherein the vegetable fat phase is derived from and consists of two different vegetable fat sources.
  20. A fat composition according to any one of the above claims, which is a cocoa butter improver (CBI) composition.

Description

Technical Field of the Invention The present invention relates to a fat composition comprising a vegetable fat phase, wherein the vegetable fat phase does not contain palm oil and/or its fraction, and the vegetable fat phase is derived from at least two different vegetable fat sources. The disclosure also relates to the use of the fat composition, confectionery or chocolate or chocolate-like products comprising the fat composition, and processes for preparing the fat composition. Background of the Invention Palm oil is an extremely versatile oil, and due to its many different properties and functions, it is very convenient and widely used. It is semi-solid at room temperature, so it can be kept in a spreadable state; it is resistant to oxidation, so it can give products a longer shelf life; it is stable at high temperatures, so it helps to give fried products a crisp and crunchy texture; and it is also odorless and colorless, so it does not alter the appearance or smell of food products. Oil palm is not only versatile, but also a highly efficient crop compared to other vegetable oils, capable of producing large quantities of oil almost year-round on a small area of land. This makes oil palm an attractive crop for growers and small-scale farmers who can rely on the stable income provided by palm oil. Palm oil is also found as a key component in cocoa butter equivalents (CBEs) and cocoa butter improvers (CBIs) used in today's chocolate industry. Within the CBE components, palm mid-fraction is used as one of the more important components. Unfortunately, palm oil has been, and will continue to be, a major driver of deforestation in some of the world's most biodiverse forests, destroying the habitats of already endangered species such as orangutans, pygmy elephants, and Sumatran rhinos. This deforestation, coupled with the conversion of carbon-rich peat soils, releases millions of tons of greenhouse gases into the atmosphere, contributing to climate change. Furthermore, some exploitation of workers and child labor remain. These are serious issues that the entire palm oil sector must address. Therefore, non-palm oil sources in the vegetable oil industry are becoming an important target as alternatives to oil palm. Thus, there is a need for such substitutes in this technological field. Therefore, the main objective of the present invention is to provide such an alternative. The present invention relates to a fatty composition comprising a vegetable fatty phase, wherein the vegetable fatty phase is - Triglycerides in an amount of 85.0% to 100.0% by weight compared to the total weight of the vegetable fat phase; - 50.0% to 85.0% by weight of SatOSat + SatSatO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - 40.0% to 65.0% by weight of StOSt+StStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - POP + PPO triglycerides at a concentration of 4.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase; - 4.0% to 13.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - 2.0% to 6.0% by weight of StLiSt + StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat phase; and - Includes a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides of 0.10 or less. The vegetable fat phase does not contain palm oil and/or its fraction. The vegetable fat phase is derived from at least two different vegetable fat sources, and Sat is a saturated fatty acid selected from C16-, C18-, C20-, C22-, and/or C24- fatty acids, P is palmitic acid (C16:0), St is stearic acid (C18:0), O is oleic acid (C18:1), A is arachidic acid (C20:0), and Li is linoleic acid (C18:2). Regarding fat compositions. The fat compositions disclosed herein demonstrate the possibility of producing chocolate-like compounds without compromising quality and without the use of a palm-based vegetable fat phase. Such products would provide consumers with the option to purchase chocolate-like compounds that do not contain palm oil and/or its fractions. As can be seen from the examples provided herein, it is possible to produce chocolate containing CBI based on non-palm oil sources, where the resulting chocolate or chocolate-like product is bloom-stable to the same extent as products made solely from cocoa butter. This means that the present invention disclosed herein can be used to produce chocolate-like compounds that are bloom-stable to the same extent as conventional chocolate or chocolate-like compounds. Furthermore, the present invention features a low or absent asymmetric (SatSatO) tag in the CBI. This offers further advantages because the presence of asymmetric tags generally results in lower temperature settings in the crystallization and exit zones of the temper unit, which can negatively affect crystallization in the cooling t