Trans-fats, i.e. fats rich in unsaturated trans-fatty acid residues, in particular trans-C _18:1 or elaidic acid, are known. Examples thereof, e.g. Kao el® (Durkee) , Akopol® (Karlshamn) or Melano STSL® (Fuji) , are even commercially available. Although trans-fats are, in general, more stable than the polymorphic fats present in cocoa butter or cocoa- butter equivalents (more stable being defined as displaying less change in crystal form) , the trans-fats known still display some post-hardening. Post-hardening in this application is defined as an increase in the amount of solids at mouth temperature leading to a sensation of waxiness and quantified as the change (= difference) in Solid Fat Index of the fat at 35°C after stabilization compared to the non-stabilized fat, so as : N ₃₅ (stab.) - N ₃₅ (not stab.)

The N-values are measured by NMR pulse technique. The non- stabilized values are obtained after the following regime: melt fat at 60°C; cool to 15°C and keep it at 15°C for 20 minutes; warm to 35°C and keep it at 35°C for 1 hour.

The stabilized values are obtained after the following regime : melt fat at 60°C; cool to 15°C and keep it at 15°C for 20 minutes; store at 20°C or at 25°C or at 30°C for 12 weeks; warm to 35°C and keep it at 35°C for 1 hour. The highest N ₃₅ found is considered to be the N ₃₅ (stab.).

If the N ₃₅ (stab.) - N ₃₅ (not stab.) of the fat is less than 10, the fat is defined as being non-post-hardening.

The above-mentioned fats that are known in the art display N ₃₅ (stab.) - N ₃₅ (not stab.) values of about 14 and are therefore post-hardening fats. We have performed a study in order to find out whether non-post-hardening trans-fats could be arrived at and, if so, which criteria should be

met by these fats in order to make them non-post-hardening.

This study has resulted in our invention. So, our invention concerns in the first instance non-post-hardening trans-fat compositions substantially comprising SE ₂ - and SEO-type triglycerides, which fat compositions further comprise :

- less than 15 wt.%, preferably less than 12 wt.%, of S ₂ E-type triglycerides;

- less than 15 wt.%, preferably less than 7 wt.%, of E ₃ -type triglycerides, and have a palmitic acid content of more than 30 wt.%, preferably more than 35 wt.%, and display an N ₃₅ (stab., NMR pulse) - N ₃₅ (not stab., NMR pulse) of less than 10.0, preferably less than 7.0, S being saturated fatty acid having 16-18 C-atoms;

E being elaidic acid (C _{18sl trans} ) ;

0 being oleic acid (C _{18:1 cis} ) ;

N ₃₅ being the solid fat content at 35°C.

These fat compositions preferably have an SE ₂ -content of more than 30 wt.%, but less than 55 wt.%, preferably from 35 to 50 wt.%.

Another component that has an impact on the fat properties is the SEO triglyceride component. Therefore, our fats preferably have an SEO-content from 10-40 wt.%, preferably 23-30 wt.%.

The fats obtained in this way have a trans-content of 20-50 wt ... Ό •

Fats meeting the above-mentioned criteria were found to be satisfactory non-post-hardening fats. However, fats that have an S ₂ 0-content of more than 9 wt.%, preferably more than 11 wt.%, are even better non-post-hardening fats. However, the maximum S ₂ 0 content should be 20 wt.%.

As post-hardening of a fat results in increased waxiness of the fat and thus in a deteriorated mouthfeel, it will be obvious that the fats according to our invention have a better mouthfeel than the known fats.

Non-post-hardening trans-fats that perform best are fats comprising

- 5-15 wt.% of S ₂ E;

- 1-15 wt.% of E ₃ ; - 30-55 wt.% of SE ₂ ;

- 10-40 wt.% of SEO;

- 9-20 wt.% of S ₂ 0, and which composition has a palmitic acid content of 30-45 wt.%, a trans-content of 20-50 wt.% and displays an N ₃₅ (stab.) - N ₃₅ (not stab.) < 10.

Because of the improved mouthfeel, the fats according to the invention are very suitable for use in chocolate-like compositions. An additional advantage of our fats that can be mentioned is that the gloss of coatings of chocolate¬ like products containing our fats is improved as well. Therefore, part of the invention is also a non-post- hardening, chocolate-like coating with improved mouthfeel and gloss, wherein the fat component of the coating consists substantially of the aforementioned non-post- hardening trans-fat composition, substantially meaning here more than 80 wt.% on fat phase.

Also confectionery products based on trans-fat, wherein the trans-fat consists substantially of the aforementioned non- post-hardening trans-fat composition, are part of our invention.

EXAMPLES

!• Preparation of a trans-fat

Palm oil was wet-fractionated with acetone (weight ratio 1 oil : 6 acetone) at 14°C. After removal of the crystals, the solvent was evaporated. The olein fraction so obtained was topped at -5°C (removing most of the POP) . The olein fraction was hardened to a melting point of about 37°C. The hardened product was fractionated at 4 and 16°C and a mid- fraction was separated.

The characteristics of products obtained in this way are mentioned in Tables I-III, together with the characteristics of commercial products that were analysed.

A = mid-fraction 1 according to the invention; B** = mid-fraction 2 according to the invention; C* = Kaomel® (Durkee) D* = Akopol® (Karlsha n) E* = Melano STSL® (Fuji)

* = Comparative Examples

** = obtained as described above, applying, however, fractionation temperatures of 3°C and 17°C

TABLE I

Triglyceride analysis (HPLC on Ag)

TABLE II

FAME (AOCS method Ce lc-89)

TABLE III

Solid Fat Content

2. Application in bars

A chocolate composition was made according to the following formulation :

Recipe wt.

Sugar 48

Fat 32

CP 10/12 20 (from which 2% fat)

Lecithin 0.4

The fats applied were fats B and E.

The chocolate compositions were moulded into bars. The bars were stored in a cabinet, which was set to cycle between 15°C and 25°C at 12-hourly intervals. The bars were assessed for gloss at different intervals. The results are given in Table IV.

TABLE IV

5 = very good 3 = acceptable 1 = very poor

The bars were also evaluated on sensory evaluation. The results are given in Table V.

TABLE V

So, our product B displays better gloss, better hardness, and in particular better waxiness than the prior art product E.