FIELD OF THE INVENTION

The invention relates to the field of vegetable fats.

In particular the invention relates to cocoa butter stabilizing vegetable fat compositions having improved properties. The invention also relates to spreadable fat products comprising such cocoa butter stabilizing vegetable fat compositions.

BACKGROUND

Spreadable fat products such as, for example, Nutella ^® from Ferrero are soft at room temperature and therefore spreadable on a piece of bread. Such spreadable fat products may also be used as filling fats in, for example, filled chocolate.

Spreadable fat products typically comprise a vegetable fat composition together with fats of vegetable- and/or non-vegetable origin from other ingredients, for example hazel paste, milk powder and cocoa butter and may have a total fat content of around 25 - 35 % by weight of the product.

A standard vegetable fat composition for spreadable fat products may, for example, comprise 90 - 98% of liquid oils (sunflower, soya, and the like) and 2 - 10 % of a hard stock obtained from fully hardened oils or, for example, stearin fractions of palm oil, the hard stock having a melting point above 40 °C.

The spreadable fat products are handled and stored at different temperatures, typically from 5 °C in a cooling cabinet up to about 30 °C during the summer. This large temperature span is a challenge and typical products are too hard to be directly spreadable from the cooling cabinet, and, on the other hand oil/solid separation may occur at higher storage temperatures. Furthermore, unless the spreadable fat product is carefully treated in a

sophisticated tempering process during production, the fat may often re-crystallize and small and visible fat crystals of varying texture may develop during the different temperature conditions experienced by the product.

This re-crystallization is very often experienced especially when the content of cocoa butter is too high in the product and/or if there are smaller amounts of chocolate, cocoa mass or rework from chocolate production in the recipe. The formation of such solid fat crystals is not at all attractive to the consumer.

There is a need for more robust vegetable fat compositions ameliorating some of the drawbacks experienced with spreadable fat products.

SUMMARY OF THE INVENTION

The invention pertains to a cocoa butter stabilizing vegetable fat composition comprising components A and B,

said component A being present in an amount of >50% (w/w) of said cocoa butter stabilizing fat composition,

and

said component B being present in an amount of 1-12% (w/w) of said cocoa butter stabilizing fat composition,

wherein said component A is an interesterified fat blend consisting of:

3-25% C16:0 + C18:0,

75-97% C18: l+C18:2, and

C18:0/C16:0 is >1.0,

StUU + UStU is > 8% (w/w), where StUU and UStU are triglycerides and where St stands for stearic acid and U stands for CI 8: 1 and CI 8:2, and component A having a slip melting point of < 25 °C,

and wherein component B is a hard stock consisting of:

70-99 % C16:0 + C18:0,

1-30% C18: l + C18:2, and

C18:0/C16:0 > 0.4.

In an embodiment of the invention U comprises at least 25% CI 8: 1, such as at least 50% CI 8: 1 or at least 85% CI 8: 1. In an embodiment of the invention the cocoa butter stabilizing vegetable fat composition comprises component B in amount of 2 - 10% (w/w) or 3 - 9% (w/w), such as 3.5 - 8% (w/w) or 4 - 7% (w/w).

In an embodiment of the invention the cocoa butter stabilizing vegetable fat composition comprises component A in an amount of 90 - 98%(w/w) or 91 - 97% (w/w), such as 92 - 96.5% (w/w) or 93 - 96% (w/w).

In an embodiment of the invention the cocoa butter stabilizing vegetable fat composition comprises component C, wherein component C is an oil with a maximum slip melting point of 20 °C, and wherein component C is present in the cocoa butter stabilizing vegetable fat composition in an amount of 1 - 38% (w/w) or 2 - 35% (w/w), such as 3 - 30% (w/w) or 4 - 25% (w/w).

In an embodiment of the invention component C comprises at least one selected from the group consisting of soybean oil, sunflower oil, rapeseed oil, corn oil, hazelnut oil, peanut oil, olein fractions of palm oil, olein fractions of shea oil and mixtures thereof.

In an embodiment of the invention component A of the cocoa butter stabilizing vegetable fat composition comprises C16:0 + C18:0 in an amount of 4-20% (w/w) and an amount of C18: l + C 18:2 of 80 - 96% (w/w), such as C16:0 + C18:0 in an amount of 5 - 15% (w/w) and an amount of C I 8: 1 + CI 8:2 of 85 - 95%(w/w). In an embodiment of the invention component B of the cocoa butter stabilizing vegetable fat composition is selected from at least one of an interesterified hard stock and a non-interesterified hard stock.

The invention also pertains to a method for manufacturing a cocoa butter stabilizing vegetable fat composition comprising the steps of:

a) Providing a component A, wherein said component A is an interesterified fat blend consisting of:

3-25% C16:0 + C 18:0,

75-97 % C18: 1+C18:2, and

C18:0/C16:0 is >1.0,

StUU + UStU is > 8% (w/w), where StUU and UStU are triglycerides and where St stands for stearic acid and U stands for C 18 : 1 and C 18 :2, b) providing a component B, wherein component B is a hard stock consisting of: 70-99 % C16:0 + C18:0,

1-30% C18: l + C18:2, and

C18 :0/C 16:0 > 0.4, c) optionally providing a component C, wherein component C is an oil with a slip melting point of < 20 °C, d) mixing components A, B and C to obtain a cocoa butter stabilizing vegetable fat comprising 50 - 99% (w/w%) of component A, and 1-12% (w/w%) of component B and 0 - 38% (w/w) of component C.

The invention further pertains to the use of the cocoa butter stabilizing vegetable fat composition according to the embodiments described above in a spreadable fat product. In embodiments of the invention the cocoa butter stabilizing vegetable fat composition is used in a spreadable fat product comprises cocoa butter in an amount of 1 - 25% by weight of the fat content of the spreadable fat product, such as 2 - 15% by weight of the fat content of the spreadable fat product.

In an embodiment of the invention the cocoa butter stabilizing vegetable fat composition is used in a chocolate spread or a filling fat.

Furthermore, the invention also pertains to a spreadable fat product comprising the cocoa butter stabilizing vegetable fat composition according to any of the embodiments described above or the cocoa butter stabilizing vegetable fat composition manufactured according to the described method.

According to embodiments of the invention the spreadable fat product is a chocolate spread or a filling fat.

DETAILED DISCRIPTION

The invention is now described in further detail.

The cocoa butter stabilizing vegetable fat composition according to embodiments of the present invention can be used to improve the properties of a wide range of products. For example, the cocoa butter stabilizing vegetable fat composition may be used in spreadable fat products, such as chocolate spreads, improving the stability and shelf-life of such chocolate spreads and consolidating good spreadability also at low, such as about 5°C, temperatures. The cocoa butter stabilizing vegetable fat composition may also be used in other spreadable fat products, such as fillings, for example, for filled chocolate, providing a more cocoa butter tolerant soft filling and obtaining a good homogeneous consistency of the filling at all relevant temperatures, counteracting that the filling becomes too hard or too soft. As used herein, the term "spreadable fat product" encompasses all fat products that are soft enough to be spreadable on a piece of bread at room temperature. For example, the spreadable fat product can be a chocolate spread, a filling or any other soft fat product comprising a vegetable fat composition.

A spreadable fat product may also comprise non-vegetable fat, for example milk fat.

The invention pertains to a cocoa butter stabilizing vegetable fat composition comprising components A and B,

said component A being present in an amount of >50% (w/w) of said cocoa butter stabilizing fat composition,

and

said component B being present in an amount of 1-12% (w/w) of said cocoa butter stabilizing fat composition,

wherein said component A is an interesterified fat blend consisting of:

3-25% C16:0 + C18:0,

75-97 % C18: 1+C18:2, and

C18:0/C16:0 is >1.0,

StUU + UStU is > 8% (w/w), where StUU and UStU are triglycerides and where St stands for stearic acid and U stands for CI 8: 1 and CI 8:2,

and component A having a slip melting point of < 25 °C,

and wherein component B is a hard stock consisting of:

70-99 % C16:0 + C18:0,

1-30% C18: l + C18:2, and

C18:0/C16:0 > 0.4. The StUU + UStU content is measured according to the method described in AOCS Ce5b-89 Mod.

The slip melting point is measured according to the method described in AOCS Cc3-25.

It has surprisingly been found that a vegetable fat composition according to the invention can be used to substantially stabilize a spreadable fat product with respect to forming crystals in the fat phase of the fat product with a high cocoa butter content at any temperatures between 5°C and 30°C°.

Further, there will be no liquid oil separation when stored at high temperatures.

The new vegetable fat compositions may be used in spreadable fat product formulations typically comprising 25 - 35% by weight of fat. The cocoa butter stabilizing vegetable fat compositions according to the present invention may be used as a part of the fat content of a fat product together with other fat sources like hazel pasta, whole milk powder, and cocoa butter.

Without the need for costly and difficult tempering procedures, the cocoa butter stabilizing vegetable fat composition described herein will greatly enhance the shelf life of a spreadable fat product under varying storage conditions. For example, when stored at low temperatures, such as 5 °C in a refrigerator, the cocoa butter stabilizing vegetable fat composition may prevent the formation of fat crystals in a cocoa butter-containing spreadable fat product. This is particularly important, when the spreadable fat product is rich in cocoa butter. The product will still be soft enough to be spreadable on a piece of bread.

If the temperature gets high, the fat products comprising the cocoa butter stabilizing vegetable fat compositions described herein may retain a spreadable texture without the separation of liquid oil from solid fat.

Components A and B may be obtained from a variety of vegetable fat sources as long as the compositional limitations with respect to fatty acid content are fulfilled. In an embodiment of the invention U comprises at least 25% CI 8: 1, such as at least 50% CI 8: 1 or at least 85% CI 8: 1.

In an embodiment of the invention the cocoa butter stabilizing vegetable fat composition comprises component B in amount of 2 - 10% (w/w) or 3 - 9% (w/w), such as 3.5 - 8% (w/w) or 4 - 7% (w/w).

The hard stock component of the cocoa butter stabilizing vegetable fat composition is needed to provide a suitable solid fat content to the composition and to ensure that no oil separation happens at a high storage temperature.

The composition should always comprise at least 1% by weight of component B.

Below l%(w/w) of component B the composition gets somewhat soft and oil separation will happen, especially at high temperatures.

When component B is added in an amount above 12% by weight of the composition, the composition or fat products comprising the composition may no longer be easily spreadable at lower temperatures. The amount of component B in the composition may thus vary, partly depending on the particular use of the composition. In embodiments of the invention, the cocoa butter stabilizing vegetable fat composition comprises l l%(w/w), 8%(w/w), 6%(w/w) or 1.5%(w/w) of component B.

In an embodiment of the invention the cocoa butter stabilizing vegetable fat composition comprises component A in an amount of 90 - 98%(w/w) or 91 - 97% (w/w), such as 92 - 96.5% (w/w) or 93 - 96% (w/w).

Component A is needed in an amount of at least 50% to obtain an advantageous fat. Depending on the particular use of the composition and other optional ingredients of the final fat, embodiments of the invention comprise 60%(w/w), 70%(w/w), 80%(w/w) or even 90%(w/w) of component A In an embodiment of the cocoa butter stabilizing fat composition comprises component C, wherein component C is an oil with a maximum slip melting point of 20 °C, and wherein component C is present in the cocoa butter stabilizing vegetable fat composition in an amount of 1 - 38% (w/w), such as 2 - 35% (w/w), such as 3 - 30% (w/w) or 4 - 25% (w/w).

It is possible, without substantially compromising the beneficial effects of the cocoa butter stabilizing vegetable fat composition, to add component C, an oil having a slip melting point of < 20 °C to the composition in varying amounts.

The addition of component C may affect the texture of the fat composition but will not negatively affect the storage stability of products comprising the fat composition.

The possibility of adding component C to the cocoa butter stabilizing fat compositions may greatly enhances the flexibility of producing those

compositions. For example, component C may arise from smaller amounts of rework in chocolate production. According to this embodiment this rework can be directly utilized in the fat composition, still obtaining the benefits with respect to shelf life etc.

Accordingly, when the cocoa butter stabilizing vegetable fat composition is diluted with a certain amount of oil C, further embodiments of the invention are obtained.

In an embodiment of the invention component C comprises at least one selected from the group consisting of soybean oil, sunflower oil, rapeseed oil, corn oil, hazelnut oil, peanut oil, and mixtures thereof.

In further embodiments, component C may also comprise olein fractions of palm oil, olein fractions of shea oil and mixtures thereof. In an embodiment of the invention component A of the cocoa butter stabilizing vegetable fat composition comprises C16:0 + C18:0 in an amount of 4-20% (w/w) and an amount of C18: l + C18:2 of 80 - 96% (w/w), such as C16:0 + C18:0 in an amount of 5 - 15% (w/w) and an amount of CI 8: 1 + CI 8:2 of 85 - 95%(w/w).

In an embodiment of the invention component B of the cocoa butter stabilizing vegetable fat composition is selected from at least one of an interesterified hard stock and a non-interesterified hard stock.

The hard stock used for component B may be interesterified by standard methods or may be used without interesterification, or even a blend of intersterified hard stock and non-interesterified hard stock may be used for component B.

Interesterification may be achieved by enzymatic interesterification as well as chemical interesterification. The invention also pertains to a method for manufacturing a cocoa butter stabilizing vegetable fat composition comprising the steps of:

a) Providing a component A, wherein said component A is an interesterified fat blend consisting of:

3-25% C16:0 + C18:0,

75-99 % C18: 1+C18:2, and

C18:0/C16:0 is >1.0,

StUU + UStU is > 8% (w/w), where StUU and UStU are triglycerides and where St stands for stearic acid and U stands for CI 8: 1 and CI 8:2, b) providing a component B, wherein component B is a hard stock consisting of: 70-99 % C16:0 + C18:0,

1-30% C18: l + C18:2, and

C18:0/C16:0 > 0.4, c) optionally providing a component C, wherein component C is an oil with a slip melting point of < 20 °C, d) mixing components A, B and C to obtain a cocoa butter stabilizing vegetable fat comprising 50 - 99% (w/w%) of component A, and 1-12% (w/w%) of component B and 0 - 38% (w/w) of component C. The invention further pertains to the use of the cocoa butter stabilizing vegetable fat composition according to the embodiments described above in a spreadable fat product.

In advantageous embodiments, the spreadable fat product, besides the inventive cocoa butter stabilizing vegetable fat composition according to the embodiments described above, comprises cocoa butter in an amount of 1 - 25% by weight of the fat content of the spreadable fat product, such as 2 - 15% by weight of the fat content of the spreadable fat product. According to these embodiments it has been shown that the cocoa butter stabilizing vegetable fat composition tolerates substantial amounts of cocoa butter without jeopardizing the benefits obtained regarding no re-crystallization to a grainy structure at any storage temperature and shelf life. In an embodiment of the invention the cocoa butter stabilizing vegetable fat composition is used in a chocolate spread or a filling fat.

Furthermore, the invention also pertains to a spreadable fat product comprising the cocoa butter stabilizing vegetable fat composition according to any of the embodiments described above or the cocoa butter stabilizing vegetable fat composition manufactured according to the described method.

According to embodiments of the invention the spreadable fat product is a chocolate spread or a filling fat.

A filling fat could, for example, comprise a wafer filling, a chocolate filling, filling in compound and the like. Embodiments of the invention will now be described by specific examples for non-limiting illustration purposes.

EXAMPLES

Example 1

Cocoa butter stabilizing vegetable fat compositions

Cocoa butter stabilizing vegetable fat compositions were prepared as follows:

A component A was prepared from shea olein (20%(w/w)) and high oleic sunflower oil (80%(w/w)) as an interesterified vegetable fat blend.

Component A was analyzed according to the method described in IUPAC 2.301 & 2.304.

13.0% C16:0 + C18:0, ratio C18:0/C16:0 being 2.2, and

76.5% (w/w) CI 8: 1 + C18:2. A component B was prepared from a hard stock containing shea oil and palm stearin.

Component B was analyzed according to the method described in IUPAC 2.301 & 2.304.

75.5% C16:0 + C18:0, ratio 08:0/06:0 being 1.09, and

23.0% (w/w) C18: l + C18:2 and

Cocoa butter stabilizing vegetable fat compositions I - III were prepared by blending components A and B in varying ratios and reference fat composition IV was prepared for comparison (See Table 1 below). All numbers given in Table 1 are in weight percentage (wt%).

Table 1 : Fat compositions for evaluation as cocoa butter stabilizing vegetable fat. The fat recipes for testing are given in Table 2 below. All numbers given are in weight percentage.

Spreadable F at Product

Ingredients D E F G

Vegetable fat 1 21.50 0 0 0

Vegetable fat II 0 21.50 0 0

Vegetable fat III 0 0 21.50 0

Vegetable fat IV 0 0 0 21.50 Ref

Cocoa powder ( 4.0 4.0 4.0 4.0 10-12%)

Cocoa mass 2.0 2.0 2.0 2.0

Sugar 50.5 50.5 50.5 50.5

Skim milk powder 8.6 8.6 8.6 8.6

Hazel Pasta 13.0 13.0 13.0 13.0

Lecithin 0.4 0.4 0.4 0.4

Total fat content 31.60 31.60 31.60 31.60

Fat composition D E F G

Veg. fat 68.0 68.0 68.0 68.0

Cocoa butter 4.90 4.90 4.90 4.90

Hazel nut oil 27.10 27.10 27.10 27.10

Total 100 100 100 100

Table 2: Spreadable fat product recipes comprising the cocoa butter stabilizing vegetable fat compositions from Table 1. Each of the recipes D, E, F and G were mixed in a Hobart mixer at 50°C until a suitable texture was obtained for each recipe.

The individual blends were then refined on a 200 mm Biihler refiner.

The individual masses were refined to 20 micron and then conched for 2 hours a Hobart mixer with heat jacket at 50 °C.

The individual masses were cooled to 30°C and deposited into small 25 gram plastic cups which were then cooled in a 3 -zone Blumen cooling tunnel for 30 min total: 10 min at 15°C then 10 min at 12°C and finally 10 min at 15°C

All plastic cups were stored at 20°C for 24 hours before they were placed under isothermal conditions in different cooling or heating cabinets.

Re-crystallization/grainy structure and oil separation were tested for the different recipes by tasting and visible evaluation at each temperature, see Tables 3-6, according to the following evaluation scheme: - : No re-crystallization at all, perfect

+: Slightly re-crystalized, a little bit sandy and few

crystals on surface

++: More crystals, more sandy and easy to taste

+++: Big crystals on surface of - and inside the spreadable fat product

++++: Strong re-crystallization, very big fat crystals

#: Slight oil separation

Table 3 : Evaluation of storage stability for recipe D

Table 4: Evaluation of storage stability for recipe E 1 week 4 weeks 8 weeks 12 weeks 26weeks

5°C - - - - -

10°C - - - - -

15°C - - - - -

20°C - - - - -

25°C - - - - -

30°C - - - - -

Table 5: Evaluation of storage stability for recipe F

Table 6: Evaluation of storage stability for recipe G

Comparing the results reflected in Tables 3-6 above it can be concluded that by using a vegetable fat as I or II or III in the spreadable fat product recipes it is possibly to keep a perfect product for more than 26 weeks.

The reference fat, IV, will start a re-crystallization process after some weeks at lower storage temperature and big unpleasant fat crystals develop in the spreadable fat product. Vegetable fat I, used in recipe D does not provide the same stability at higher temperature as vegetable fat II and III, but is still acceptable.

Texture will be different for recipes D, E and F. D is softest and F is hardest but all are spreadable even at 5 °C.

Recipes E and G closely resemble each other with respect to texture. Example 2.

Cocoa butter stabilizing vegetable fat compositions with varying cocoa butter content

A further cocoa butter stabilizing vegetable fat composition were prepared according to Table 7 below, components A, B and C referring to example 1. numbers given are in weight percentage.

Table 7: Fat composition for evaluations as cocoa butter stabilizing vegetable fat.

Table 8: Spreadable fat product recipes comprising the cocoa butter stabilizing vegetable fat composition from Table 1 in varying amounts. All numbers given are in weight percentage.

Each of the recipes H and J were mixed in a Hobart mixer at 50°C until a suitable texture was obtained for each recipe. The individual blends were then refined on a 200 mm Biihler refiner.

The individual masses were refined to 20 micron and then conched for 2 hours in a Hobart mixer with heat jacket at 50 °C.

The spreadable fat products H and J from Table 8 were mixed according to Table 9 to obtain mixtures with varying content of cocoa butter (CB).

Table 9: Spreadable fat product recipes based on mixtures of the recipes in Table 8, the recipes varying in CB-content.

All individual mixtures K to Q were mixed for about ½ hour at 50 °C in a Hobart mixer until homogeneous and then all individual mixtures were cooled to 30 °C and deposited into small 25 gram plastic cups.

These were then cooled in a 3 -zone Blum en cooling tunnel for 30 minutes total: 10 min. at 15 °C, then 10 min. at 12 °C and finally 10 min. at 15 °C.

All plastic cups were stored at 20°C for 24 hours before placed under isothermal conditions in different cooling or heating cabinets.

Re-crystallization and oil separation was tested by tasting and a visible evaluation at each temperature, see Tables 10-16, according to the evaluation scheme given in Example 1 : 1 week 4 weeks 8 weeks 12 weeks 26 weeks

5°C - - - - -

10°C - - - - -

15°C - - - - -

20°C - - - - -

25°C - - - - -

30°C - - - - #

Table 10: Evaluation of storage stability for recipe K with 2.6% CB.

Table 11 : Evaluation of storage stability for recipe L with 5.0% CB.

Table 12: Evaluation of storage stability for recipe M with 10% CB.

Table 13: Evaluation of storage stability for recipe N with 12.5% CB. 1 week 4 weeks 8 weeks 12 weeks 26 weeks

5°C - - - - -

10°C - - - - -

15°C - - - - -

20°C - - - - -

25°C - - - - -

30°C - - - - -

Table 14: Evaluation of storage stability for recipe O with 15% CB.

Table 16: Evaluation of storage stability for recipe Q with 19.9% CB.

Comparing recipe K to Q with a cocoa butter content from 2,6% to 19,9% ,it can be concluded that by using a cocoa butter stabilizing vegetable fat as V it is possibly to keep a perfect spreadable fat product for more than 26 weeks under any of the applied storage conditions up to a CB-content of about 15% in the recipe. Higher CB content will effect some re-crystallization at a storage temperature around 15 °C and 20 °C but not if the spreadable fat products are kept at lower temperatures like 5C and IOC or higher temperature like 25C to 30C.

In this respect, even the recipes P and Q, Tables 15 and 16, do still perform favorably when compared to comparative recipe G, Table 6, Recipe G only comprising 4.9% CB. Texture will be different between all recipes, as more CB increases hardness but all recipes are still spreadable at 5 °C.

Example 3.

Cocoa butter stabilizing vegetable fat compositions based on all three components A, B and C

A further cocoa butter stabilizing vegetable fat composition were prepared according to Table 17 below, components A, B and C referring to example 1. All numbers given are in weight percentage.

Table 17: Fat composition for evaluations as cocoa butter stabilizing vegetable fat. Component C is in this example Sunflower oil.

Spreadable Fat Product Recipes

Ingredients R S

Vegetable fat V 21,5 0,0

Vegetable fat VI 0,0 28,1

Cocoa powder ( 10-12%) 4,0 4,0

Cocoa mass 2.0 2.0

Sugar 50,5 53,9

Skim milk powder 8,6 8,6

Hazel Pasta 13.0 3.0

Lecithin 0.4 0.4

Total fat content 31.60 31.60

Fat composition R S

Veg. fat 68,0 88,9

Cocoa butter 4,9 4,9

Hazel nut oil 27,10 6,2

Total 100.0 100.0

Table 18: Spreadable fat product recipes comprising the cocoa butter stabilizing vegetable fat composition from Table 17. All numbers given are in weight percentage.

Each of the recipes R and S were mixed in a Hobart mixer at 50°C until a suitable texture was obtained for each recipe.

The individual blends were then refined on a 200 mm Biihler refiner.

The individual masses were refined to 20 micron and then conched for 2 hours in a Hobart mixer with heat jacket at 50 °C.

The individual masses, R and S, were cooled to 30°C and deposited into small 25 gram plastic cups which were then cooled in a 3 -zone Blum en cooling tunnel for 30 min total:

10 min at 15°C then 10 min at 12°C and finally 10 min at 15°C .

All plastic cups were stored at 20°C for 24 hours before they were placed under isothermal conditions in different cooling or heating cabinets. Re-crystallization and oil separation was tested by tasting and a visible evaluation at each temperature, see Tables 19 & 20, according to the evaluation scheme given in Example 1 :

Table 19: Evaluation of storage stability for recipe R with 4,9% CB and 0% component C

Table 20: Evaluation of storage stability for recipe S with 4.9% CB and 20% Component C.

Comparing recipe R & S, it can be concluded that it is possible to make a cocoa butter stabilizing vegetable fat providing similar optimal storage stability, both with and without component C.