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JP-2026514504-A - A fat composition comprising a vegetable fat phase derived from at least two different vegetable fat sources, wherein the vegetable fat phase does not contain palm oil and/or its fraction.

JP2026514504AJP 2026514504 AJP2026514504 AJP 2026514504AJP-2026514504-A

Abstract

A fat composition comprising a vegetable fat phase derived from at least two different vegetable fat sources is disclosed, wherein the vegetable fat phase does not contain palm oil and/or its fraction. The use of the fat composition is further disclosed. Confectionery, chocolate, or chocolate-like products comprising the fat composition are further disclosed. 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; - StOSt+StStO triglycerides in an amount of 35.0% to 55.0% by weight compared to the total weight of triglycerides in the vegetable fat phase; - POP + PPO triglycerides in an amount of 8.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase; - 12.0% to 28.0% by weight of POST+PStO+StPO triglycerides compared to the total weight of triglycerides in the vegetable fat phase; - 0.9% 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 SatSatO triglyceride weight to SatOSat triglyceride weight of 0.08 or less, The vegetable fat phase does not contain palm oil or its fractions. 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), 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 83.0% by weight of SatOSat + SatSatO triglycerides, for example, 58.0% to 81.0% by weight or, for example, 60.0% to 80.0% 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 37.0% to 52.0% by weight of StOSt+StStO triglycerides, for example, 39.0% to 50.0% by weight, for example, 40.0% to 47.0% by weight, or for example, 41.0% to 46.0% 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 7.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase, for example, 6.0% by weight or less, for example, 5.0% by weight or less, or for example, 4.5% 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 contains 13.0% to 26.0% by weight of POST+PStO+StPO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, for example, 14.0% to 24.0% by weight, for example, 14.5% to 23.0% by weight, or for example, 14.5% to 22.5% 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 further comprises 2.5% to 10.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, for example, 2.8% to 9.5% by weight or, for example, 3.0% to 9.0% by weight of StOA+StAO+AStO triglycerides compared to the total weight of triglycerides in the vegetable fat phase, and A is arachidic acid (C20:0).
  9. The fat composition according to any one of the claims, wherein the vegetable fat phase contains 1.0% to 5.0% by weight of StLiSt + StStLi triglycerides, for example, 1.1% to 4.0% by weight of StLiSt triglycerides, or for example, 1.1% to 3.5% 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 0.06 or less, for example, 0.04 or less, for example, 0.02 or less, or for example, 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 0.08, for example 0.00 to 0.06, 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 illipe oil and/or its fraction, and the second vegetable fat source being derived from shea oil and/or its fraction, sal oil and/or its fraction, or a combination of shea oil and/or its fraction and sal oil and/or its fraction.
  13. The fat composition according to claim 12, wherein the first vegetable fat source is derived from illipe oil and/or its fraction, and the second vegetable fat source is derived from shea oil and/or its fraction, or sal oil and/or its fraction.
  14. The fat composition according to claim 13, wherein the first vegetable fat source is derived from illipe oil, and the second vegetable fat source is derived from shea oil or sal oil.
  15. The fat composition according to any one of claims 12 to 14, wherein the first 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.
  16. The fat composition according to any one of claims 12 to 15, 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.
  17. 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.
  18. A fat composition according to any one of the above claims, which is a cocoa butter improver (CBI) composition.
  19. Use of the fat composition according to any one of claims 1 to 18 for bakery, dairy, or confectionery applications, such as biscuits, cakes, muffins, donuts, pastries, or bread applications; or for coatings or enrobings for nuts, bakery, or confectionery applications; or for chocolate and chocolate-like applications, such as chocolate-like coatings, or chocolate and chocolate-like moldings, such as tablet moldings.
  20. A confectionery, chocolate, or chocolate-like product having a fat content of 20% to 60% by weight, wherein the fat content comprises a fat composition according to any one of claims 1 to 17, wherein the fat content is 5% to 60% by weight compared to the total weight of the fat content.

Description

Technical Field of the Invention The present invention relates to a fat composition comprising a vegetable fat phase derived from at least two different vegetable fat sources, wherein the vegetable fat phase does not contain palm oil and/or its fraction, and also relates to the use of the fat composition. The present invention further relates to confectionery or chocolate or chocolate-like products comprising 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), both of which are used in today's chocolate industry. Within CBE and CBI components, palm mid-fraction is used as one of the more important ingredients. 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; SatOSat+SatSatO triglycerides in an amount of 50.0% to 85.0% by weight compared to the total weight of triglycerides in the vegetable fat phase; StOSt+StStO triglycerides in an amount of 35.0% to 55.0% by weight compared to the total weight of triglycerides in the vegetable fat phase; POP + PPO triglycerides at a concentration of 8.0% by weight or less compared to the total weight of triglycerides in the vegetable fat phase; POST+PStO+StPO triglycerides in an amount of 12.0% to 28.0% by weight compared to the total weight of triglycerides in the vegetable fat phase; 0.9% to 6.0% by weight of StLiSt + StStLi triglycerides compared to the total weight of triglycerides in the vegetable fat phase; and It includes a ratio of the weight of SatSatO triglycerides to the weight of SatOSat triglycerides of 0.08 or less, and The vegetable fat phase does not contain palm oil or its fractions. 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), 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. As can be seen from the examples provided herein, it is possible to produce chocolate containing CBI based on a combination of at least two non-palm oil sources as the primary vegetable fat component in the fat phase, where the resulting chocolate or chocolate-like product is bloom-stable and has a good texture comparable to products made with cocoa butter. This also means that the present invention disclosed herein can be used to produce a chocolate-like compound that is as bloom-stable as conventional chocolate or chocolate-like compounds and has a good tactile feel. Furthermore, as the present invention has a ratio of 0.08 or less of SatSatO triglyceride weight to SatOSat triglyceride weight, the present invention has fewer or no asymmetric (SatSatO) tags in the CBI compared to CBE containing palm mid-fraction. This has further advantages because the presence of asymmetric tags generally results in lower temperature settings in the crystallization and