PROCESS OF PREPARING A FAT COMPOSITION

• Main Authors: WERLEMAN, Jeanine Luvelle, DEKKER, Willem, T ZAND, Imro, HILDERING, Yvonne
• Format: Patent
• Language: English; French; German
• Published: 09.10.2024
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; METALLURGY; PERFUMES; PREPARATION THEREOF; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A fat composition produced by a process comprising the steps of:a) providing a fat, preferably from a single natural source, comprising at least 25% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid;b) fractionating the fat source obtained in step a) to form a stearin fraction comprising at least 60% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid;c) blending a fat which is the same as the provided in step a) and the stearin fraction obtained in step b) in weight ratio of from 90:10 to 10:90 to form a fat composition; wherein the fat composition has a weight ratio of POSt triglycerides to StOSt triglycerides of from 0.04 to 0.16 and comprises:from 40% to 65% by weight of StOSt triglycerides; andfrom 7 to 35% by weight of StOO triglycerides;based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid.