Technical field of the invention

The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component and between 15 and 98% by weight of a vegetable fat composition.

The present invention also relates to uses of the food product and the vegetable fat composition.

Background of the invention

For crude oil and fractions thereof from the polymorphic group characterized with more than 40% SatOSat like: Palm Mid Fraction (PMF), cocoa butter, lllipe oil, shea nut oil, etc., the existence of minor amounts of component like free fatty acid, monoglycerides, and diglycerides can have a negative effect of the subsequent application of the oil in a given product. The free fatty acid and the monoglycerides are usually removed during refining of the oil, but diglycerides (DAGs) are not removed in a normal refining process and remain unchanged within the given product.

Known methods exist to remove DAG from the given oil product. One such method is washing with alcohol. However, there is a risk of explosions when performing such method, and it is therefore preferred not to perform such method on a largescale fabrication system. It has therefore been accepted that DAG are present in the oil in certain amounts.

In todays marked, for a given oil product such as a filling for a confectionery or bakery product, the focus is shifted more and more towards a high Buhler crystallization index (BCI) value, and the quality of said product is correlated with the BCI value. Therefore, the demand is towards a high BCI value oil product. Further, todays producers are focusing on optimizing every production parameter in order to increase the speed of a production line and get much higher capacity on said production line. Accordingly, the main object of the invention is to provide a new food product comprising a vegetable fat composition characterized with more than 40% SatOSat, which is easy to handle, and which will be usable in production of confectionary products such as fillings. Another object of the invention is to improve the BCI value of a vegetable fat composition or of a food product comprising the vegetable fat composition.

Yet another object of the invention is to increases the speed of a production line and get much higher capacity on said production line.

Summary of the invention

By the present invention, it has surprisingly been found that a food product - containing a vegetable fat composition with 25-95% by weight POP, 1-25% by weight StOSt, POSt, their positional isomers, or combinations thereof, and with a total amount of SatOSat of 40% or more and a total amount of diglycerides (DAG) of 2.0% by weight or less - has a significant impact on the BCI value compared to a food product made with a similar vegetable fat having a higher amount of DAG.

The impact of the DAG on the BCI value in a vegetable fat composition or in a food product comprising the vegetable fat composition depends on the concentration of the DAG, the fat composition, and the type of DAG.

The food product made with the vegetable fat composition with 25-95% by weight POP, 1-25% by weight StOSt, POSt, their positional isomers, or combinations thereof and with a total amount of SatOSat is 40% or more and a total amount of diglycerides (DAG) of 2.0% by weight or less crystalizes significant faster and at a higher temperature than a food product made with a similar vegetable fat having a higher DAG content as also demonstrated by the higher BCI value. The inflection point of the temper curve (i.e. the point where the tempering curve flattens out/reaches a plateau) is higher, indicating that the crystallization during the subsequent cooling process will occur at a higher temperature, i.e. faster crystallization is achieved.

Hence, the present invention relates to food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid.

Altogether, the food product of the invention, comprising the herein defined vegetable fat composition incorporated in the food product, has an improved BCI value which will reflect on the line capacity, which will be improved and also improve distribution of filling in the final application, while still having maintained the properties of a well-tempered product.

The present invention further relates to the use of the food product in the manufacture of a food product for human consumption; in the manufacture of a confectionary product, such as a chocolate or chocolate-like product; and/or as an ingredient in a food product.

The present invention further relates to the use of a vegetable fat composition in the manufacture of a food product for human consumption; or as an ingredient in a food product; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. The present invention further relates to a method of manufacturing a vegetable fat composition for use in a food product according to the present disclosure, wherein the method comprises the steps of: a) Providing a vegetable fat composition comprising triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof and where the total amount of SatOSat is 40% or more; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid; b) Mixing said vegetable fat composition with a DAG-specific enzyme and water in a reaction container hereby obtaining a mixture; c) Heating and stirring said mixture over a predefined period of time; d) Separating the enzyme from the mixture and subsequently drying the mixture under reduced pressure to remove any excess water, thereby obtaining a vegetable fat composition comprising triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. Definitions

In the context of the present invention, the following terms are meant to comprise the following, unless defined elsewhere in the description.

The term "comprising" or “to comprise” is to be interpreted as specifying the presence of the stated parts, steps, features, or components, but does not exclude the presence of one or more additional parts, steps, features, or components. The terms “oils” and “fats” are used for esters between fatty acids and glycerol. One molecule of glycerol can be esterified to one, two, and tree fatty acid molecules resulting in a monoglyceride (MAG), a diglyceride (DAG), or a triglyceride (TAG), respectively. Usually fats consist of mainly triglycerides and minor amounts of lecithin, sterols, etc. If the fat is liquid at room temperature, it is normally called oil. If the fat is semisolid at room temperature and of exotic origin it is often referred to as butter, e.g. shea butter. If it is solid at room temperature, it is normally called a fat.

As used herein, “vegetable oil” and “vegetable fat” is used interchangeably, unless otherwise specified.

As used herein, the term “vegetable” shall be understood as originating from a plant retaining its original chemical structure/composition or a single cell organism. Thus, vegetable fats or vegetable triglycerides are still to be understood as vegetable fats or vegetable triglycerides after fractionation etc. as long as the chemical structure of the fat components or the triglycerides are not altered. When vegetable triglycerides are for example transesterified, they are no longer to be understood as a vegetable triglyceride in the present context. As used herein the term “single cell oil” shall mean oil from oleaginous microorganisms which are species of yeasts, molds (fungal), bacteria and microalgae. These single cell oils are produced intracellular and in most cases during the stationary growth phase under specific growth conditions (e.g. under nitrogen limitation with simultaneous excess of a carbon source). Examples of oleaginous microorganisms are, but not limited to, Mortierella alpineea, Yarrowia lipolytica, Schizochytrium, Nannochloropsis, Chlorella, Crypthecodinium cohnii, Shewanella.

With respect to oils, fats, and related products in this context, reference is made to “Physical and Chemical Characteristics of Oils, Fats and Waxes”, AOCS, 1996, as well as “Lipid Glossary 2”, F.D. Gunstone, The Oily Press, 2004. Sat means a saturated fatty acid, and U means an unsaturated fatty acid. The fatty acids, which are comprised in the triglycerides of formulae Sat2ll, SatUSat, etc., may be identical, or different, saturated and unsaturated fatty acids. St means stearic acid/stearate (C18:0), O means oleic acid/oleate (C18:1), and P means palmitic acid (C16:0).

As used herein, the term “triglycerides” may be used interchangeably with the term “triacylglycerides” and should be understood as an ester derived from glycerol and three fatty acids. “Triglycerides” may be abbreviated TG or TAG.

The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method which is a standard method for determining triglycerides in vegetable oils by HPLC. This method does not distinguish the different positional isomers of a given TAG, thus e.g. PPO and POP are measured as one.

In the embodiments where one may like to determine the individual positional isomers (such as the determination of the SatOSat / SatSatO ratio) the skilled person will know a method for determining positional isomers for example by High Performance Liquid Chromatography (HPLC) in combination with an Evaporative Light Scattering Detector (ELSD). The sample preparation consists of an epoxidation of the double bonds of unsaturated fatty acids. Alternatively, the ratio can be determined by means of High Performance Liquid Chromatography (HPLC) on Silver Ion columns and detected by ELSD. These methods are known, and suitable methods are available at commercial laboratories, such as Reading Scientific Services Ltd. and Mylnefield Lipid Analysis.

As used herein, the term “diglycerides” may be used interchangeably with the term “diacylglycerides” and should be understood as an ester derived from glycerol and two fatty acids. “Diglycerides” may be abbreviated DG or DAG.

By a ratio of SatOSat / SatSatO is meant that the total weight (the sum) of all SatOSat TAGs is divided by the total weight (the sum) of all SatSatO TAGs. As used herein “% by weight” relates to weight percentage i.e. wt%, wt.% orwt.-% if nothing else is indicated.

As used herein a “chocolate” is to be understood as a chocolate and/or chocolate- like product. By a chocolate- 1 ike product is meant a product, which at least is experienced by the consumer as chocolate or as a confectionery product having sensorial attributes common with chocolate, such as e.g. melting profile, taste etc. Some chocolate comprises cocoa butter, typically in substantial amounts, where some chocolate- 1 ike products may be produced with a low amount of or even without cocoa butter, e.g. by replacing the cocoa butter with a cocoa butter equivalent, cocoa butter substitute, etc. In addition, many chocolate products comprise cocoa powder or cocoa mass, although some chocolate products, such as typical white chocolates, may be produced without cocoa powder, but e.g. drawing its chocolate taste from cocoa butter. Depending on the country and/or region there may be various restrictions on which products may be marketed as chocolate.

For products and methods in the confectionery areas, reference is made to “Chocolate, Cocoa and Confectionery”, B. W. Minifie, Aspen Publishers Inc., 3. Edition 1999.

Palm Mid Fraction (PMF) is produced by multiple fractionations of palm oil. Its main characteristic is a very high content in symmetrical di-saturated triglycerides (mainly POP). In the present disclosure Palm Mid Fraction and PMF is used interchangeably.

Solid fat content (SFC) is a measure of the percentage of fat in crystalline (solid) phase to total fat (the remainder being in liquid phase) at a specific temperature or temperature range, measured across a temperature gradient.

Detailed description of the invention When describing the below embodiments, the present invention envisages all possible combinations and permutations of the below described embodiments with the above disclosed aspects. The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid.

This invention demonstrates how it is possible to reduce the amount of DAG and thereby improve the BCI value significant for the produced vegetable fat composition alone as well as in a final food product, which e.g. can be a chocolate like compound or a filling, where the DAG reduced vegetable fat composition is a part of. In addition, this invention demonstrates how it is possible to reduce the amount of DAG and thereby improve the crystallization behaviour significant for the produced vegetable fat composition alone as well as in a final food product, which e.g. can be a chocolate like compound or a filling, where the DAG reduced vegetable fat composition is a part of.

The present invention solves the problem of improving BCI value, crystallization speed and hardness significant by eliminating the DAG in a vegetable fat composition having more than 40% SatOSat tri glycerides.

In one or more embodiments, the total amount of SatOSat is in the range of 40% to 60%, such as in the range of 40% to 50%.

In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof.

In one or more embodiments, the vegetable fat composition comprises a total amount of DAG of 1.8% by weight or less, such as 1.5% by weight or less, such as 1.2% by weight or less, such as 1.0% by weight or less, such as 0.8% by weight or less, such as 0.6% by weight or less or such as 0.5% by weight or less.

In one or more embodiments, the vegetable fat composition comprises a total amount of DAG of 1.5% by weight or less.

In one or more embodiments, the amount of DAG in the vegetable fat composition is in the range of 0.2 to 2.0% by weight, such as in the range of 0.2 to 1.8% by weight, such as in the range of 0.2 to 1.5% by weight, such as in the range of 0.2 to 1.2% by weight, or such as in the range of 0.2 to 1.0% by weight.

In a non-essential embodiment, in the vegetable fat composition, the ratio of SatOSat / SatSatO is 12 or more. The ratio of SatOSat / SatSatO may be at least 14, such as at least 15, such as at least 16, such as at least 17, such as at least 18, or such as at least 20, such as at least 21 , such as at least 22, such as at least 23, such as at least 24, or such as at least 25. The ratio of SatOSat / SatSatO may be between 12 and 50, such as between 14 and 50, such as between 15 and 50, such as between 16 and 50, such as between 17 and 50, such as between 18 and 50, or such as between 20 and 50. By having a higher ratio of SatOSat / SatSatO a lower viscosity in the final product may be achieved and a composition may be obtained which will crystalize faster.

In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 30 and 95% by weight is POP, such as between 30 and 90% by weight, such as between 30 and 80% by weight, such as between 30 and 75% by weight, or such as between 30 and 70% by weight.

In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 40 and 95% by weight is POP, such as between 40 and 90% by weight, such as between 40 and 80% by weight, such as between 40 and 75% by weight, or such as between 40 and 70% by weight.

In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 45 and 95% by weight is POP, such as between 45 and 90% by weight, such as between 45 and 80% by weight, such as between 45 and 75% by weight, or such as between 45 and 70% by weight.

In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 35 and 75% by weight is POP, such as between 40 and 75% by weight, such as between 45 and 75% by weight, or such as between 50 and 75% by weight.

In one or more embodiments, the vegetable fat composition comprises triglycerides of which between 35 and 70% by weight is POP, such as between 40 and 70% by weight, such as between 45 and 70% by weight, or such as between 50 and 70% by weight.

The fat composition may contain monoglycerides (MAG) in a total amount of 1.0% by weight or less, such as 0.5% by weight or less, such as 0.2% by weight or less, or such as 0.1 % by weight or less.

In one or more embodiments, the vegetable fat composition is a Palm Mid Fraction. In one or more embodiments, the vegetable fat composition has a Buhler crystallization index BCI at 2.0 or more. In one or more embodiments, the vegetable fat composition has a Buhler crystallization index BCI at 2.2 or more, such as 2.4 or more, or such as 2.5 or more. In one or more embodiments, the vegetable fat composition has a Buhler crystallization index BCI in the range of 2.0 to 6.0, in the range of 2.2 to 5.0, in the range of 2.4 to 5.0, or in the range of 2.4 to 4.5.

It is shown in the examples that the BCI value for the fat compositions increase more than 100% for the version of the fat composition having a low content of DAG compared the fat composition with a higher DAG content. This means that the fats with reduced DAG content will crystalize significant faster and at a higher temperature than the two fats having a higher DAG content as demonstrated by the higher BCI value (see table 1). In one or more embodiments, the food product has a Buhler crystallization index BCI at 2.0 or more. In one or more embodiments, the vegetable fat composition has a Buhler crystallization index BCI at 2.2 or more, such as 2.3 or more, or such as 2.4 or more.

In one or more embodiments, the food product has a Buhler crystallization index BCI in the range of 2.0 to 6.0, in the range of 2.2 to 5.0, in the range of 2.4 to 5.0, or in the range of 2.4 to 4.5.

It can be seen in the examples that the BCI value for the filling with a reduced DAG amount has increased more than three times compared to the filling having a higher DAG amount. Further, the time for crystallization on DSC is less than half and the crystallization area as measured on DSC increases significantly when comparing the filling with the low content of DAG with the filling with the much higher content of DAG.

The BCI value is an empirically value calculated based on a controlled cooling rate measured on a MultiTherm TC produced by Buhler. The experience in the chocolate industry is that the BCI value of the cocoa butter correlate well with the general crystallisation properties of the chocolate, i.e. a higher BCI value indicates easier tempering, higher tempering capacity, and faster crystallisation.

In one or more embodiments, the vegetable fat composition has a Solid Fat Content at 30 °C of 2.0 or more. In one or more embodiments, the vegetable fat composition has a Solid Fat Content at 30 °C of 3.0 or more, such as of 4.0 or more, such as of 5.0 or more or such as of 6.0 or more.

In one or more embodiment, the difference in solid fat content (SFC) of the vegetable fat composition when measured by lUPAC 2.150b is at least 10 in a D5 °C range, wherein said D5 °C range is within the temperature range 25 °C to 30 °C - that is; ASFC [SFC (25 °C) - SFC (30 °C)] is at least 10. In one embodiment, the difference in SFC of the vegetable fat composition when measured by lUPAC 2.150b is at least 12, such as at least 15, such as at least 17 in a D5 °C range, wherein said D5 °C range is within the temperature range 25 °C to 30 °C.

From table 1 it is clear that for both types of fat compositions a reduced content of DAG will make a significant harder fat, which is shown by a much higher solid fat content (SFC) at four different temperatures. Both the hardness and the melting properties will be improved due to a higher SFC value at 20 °C and 25 °C and a significant bigger SFC drop (ASFC) from 25 °C to 30 °C and complete melting at 35 °C.

In one or more embodiments, the edible component comprises at least one compound, wherein the compound is selected from sugar, non-sugar sweeteners, sugar alcohols, cocoa, milk based dry powders, dry non-milk powders, hazelnut paste, peanut paste, almond paste, or combinations hereof.

In one or more embodiments, the food product is a filling fat for confectionary or bakery products.

In one or more embodiments, the food product is a filling for a chocolate or chocolate- 1 ike product

The present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein in the manufacture of a food product for human consumption.

The present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein as an ingredient in a food product.

The present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein in the manufacture of a confectionary product such as a chocolate or chocolate- 1 ike product. The present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein as an ingredient in a confectionary product. The present invention also relates to the use of a food product or a vegetable fat composition as disclosed and described herein as an ingredient in a chocolate or chocolate- 1 ike product.

The present invention also relates to the use of a vegetable fat composition as disclosed and described herein as a filling fat in a confectionary product.

The present invention also relates to the use of a vegetable fat composition as disclosed and described herein as a filling fat in a chocolate or chocolate- 1 ike product.

The attractiveness of a filling is largely determined by its sensory properties and its appearance (hardness consistency, melt-off and flavor release). Other ingredients also contribute to the overall flavor, such as nuts and cocoa and/or milk powder. All the ingredients need to work well together in order for the filling to be attractive.

Disclosed is also a method of manufacturing a food product according to the present disclosure, comprising at least the step of mixing between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition as disclosed herein.

Further disclosed is a method of manufacturing a vegetable fat composition for use in a food product according to the present disclosure, wherein the method comprises the steps of: a) Providing a vegetable fat composition comprising triglycerides of which between 25 and 95% by weight is POP, and between 1 and

25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof and where the total amount of SatOSat is 40% or more; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid; b) Mixing said vegetable fat composition with a DAG-specific enzyme and water in a reaction container hereby obtaining a mixture; c) Heating and stirring said mixture over a predefined period of time; d) Separating the enzyme from the mixture and subsequently drying the mixture under reduced pressure to remove any excess water, thereby obtaining a vegetable fat composition comprising triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. The obtained vegetable fat composition from step d is mixed with between 2 and 85% by weight of an edible component thereby obtaining the food product suitable for use as a filling for a confectionery or bakery product.

In one or more embodiments, the total amount of SatOSat is in the range of 40% to 60%, such as in the range of 40% to 50% of the vegetable fat composition used in step a and of the resulting vegetable fat composition in step d.

In one or more embodiments, the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof.

In one or more embodiments, the resulting vegetable fat composition in step d comprises a total amount of DAG of 1.8% by weight or less, such as 1.5% by weight or less, such as 1.2% by weight or less, such as 1.0% by weight or less, such as 0.8% by weight or less, such as 0.6% by weight or less or such as 0.5% by weight or less. In one or more embodiments, the amount of DAG in the resulting vegetable fat composition in step d is in the range of 0.2 to 2.0% by weight, such as in the range of 0.2 to 1.8% by weight, or such as in the range of 0.2 to 1.5% by weight, such as in the range of 0.2 to 1.2% by weight, or such as in the range of 0.2 to 1.0% by weight.

In one or more embodiments, the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 30 and 95% by weight is POP, such as between 30 and 90% by weight, such as between 30 and 80% by weight, such as between 30 and 75% by weight, or such as between 30 and 70% by weight.

In one or more embodiments, the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 40 and 95% by weight is POP, such as between 40 and 90% by weight, such as between 40 and 80% by weight, such as between 40 and 75% by weight, or such as between 40 and 70% by weight.

In one or more embodiments, the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 45 and 95% by weight is POP, such as between 45 and 90% by weight, such as between 45 and 80% by weight, such as between 45 and 75% by weight, or such as between 45 and 70% by weight. In one or more embodiments, the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 35 and 75% by weight is POP, such as between 40 and 75% by weight, such as between 45 and 75% by weight, or such as between 50 and 75% by weight. In one or more embodiments, the vegetable fat composition used in step a and the resulting vegetable fat composition in step d comprises triglycerides of which between 35 and 70% by weight is POP, such as between 40 and 70% by weight, such as between 45 and 70% by weight, or such as between 50 and 70% by weight. The resulting vegetable fat composition in step d may contain monoglycerides (MAG) in a total amount of 1.0% by weight or less, such as 0.5% by weight or less, such as 0.2% by weight or less, or such as 0.1 % by weight or less. In one or more embodiments, the vegetable fat composition used in step a and the resulting vegetable fat composition in step d is a Palm Mid Fraction.

In one or more embodiments, the resulting vegetable fat composition in step d has a Buhler crystallization index BCI at 2.0 or more. In one or more embodiments, the resulting vegetable fat composition has a Buhler crystallization index BCI at 2.2 or more, such as 2.4 or more, or such as 2.5 or more.

In one or more embodiments, the resulting vegetable fat composition in step d has a Solid Fat Content at 30 °C of 2.0 or more.

When describing the embodiments, the combinations and permutations of all possible embodiments have not been explicitly described. Nevertheless, the mere fact that certain measures are recited in mutually different dependent claims or described in different embodiments does not indicate that a combination of these measures cannot be used to advantage. The present invention envisages all possible combinations and permutations of the described embodiments.

The present invention is further illustrated by the following examples, which are not to be construed as limiting the scope of protection. Examples

Example 1 - fat compositions

Table 1 shows four fat compositions with a SatOSat content higher than 40%.

The first two fat compositions are two PMF IV 45 (fat A and B). Both are from the same batch, which is divided into two batches. Thus, fat A is the reference with the original DAG content, while fat B is the same fat as fat A, but with reduced DAG content made by using the process described herein below. The third and fourth fat compositions are two PMF IV 42 (fat C and D). Both are from the same batch, which is divided into two batches. Thus, fat C is the reference with the original DAG content, while fat D is the same fat as fat C, but with reduced DAG content made by using the process described herein below.

In order to remove the diglycerides from the fat compositions with a SatOSat content higher than 40%, which in the present example are PMFs, but also could be e.g. cocoa butter, lllipe oil, and shea nut oil, the following process was performed: A 1 L jacketed vessel was used, equipped with an anchor-type stirrer. 600 g oil was added to the jacketed vessel together with 1 % (w/w) of DAG-specific enzyme and 10 % (w/w) water. The enzyme used in this example is Amano Lipase G (purchased from Sigma Aldrich). The stirring speed was set to 100 rpm and the water temperature in the jacket was set to 60 °C. The mixture was left under these conditions for approximately 24 hours before the process was stopped. The liquid part was filtered from the enzymes and the oil was dried under vacuum removing any water present.

Instead of using a batch setup like the one described herein above, one could have immobilized the enzymes on a carrier. The oil could then be fed through this column containing the immobilized enzymes.

Table 1:

#1: The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method, which is a standard method for determining triglycerides in vegetable oils by HPLC.

#2: The % amount of TAG, MAG, and DAG is determined using the AOCS Cd 22-91 method, which is a standard method.

#3: lUPAC 2.150b.

#4: MultiTherm™T/TC instrument. The method is described by the company Buhler who produce the instrument. Used method is the same as used for Cocoa butter.

#5: DSC on Mettler Toledo, Program X as described below. The sample size is 10 mg +/- 0.5 mg. The crystallization area at 16 °C is calculated in Joule/gram (J/g).

Program X:

Isotherm 60 °C for 5 min, then then Isotherm 16 °C for 120 min.

Conclusion:

Example 1 shows two different fat compositions with more than 40% SatOSat TAGs split into two batches. The two batches are with the same TAG composition but with different DAG content, fat A versus fat B and fat C versus fat D. From table 1 it is clear that for both types of fat compositions a reduced content of DAG will make a significant harder fat, which is shown by a much higher solid fat content (SFC) at four different temperatures, see table 1. Both the hardness and the melting properties will be improved due to a higher SFC value at 20 °C and 25 °C and a significant bigger SFC drop (ASFC) from 25 °C to 30 °C and complete melting at 35 °C.

The BCI value for both fat compositions increase more than 100% for the batch version of the fat composition having a low content of DAG compared the fat composition with a higher DAG content. This means that the two fats B and D with reduced DAG content will crystalize significant faster and at a higher temperature than the two fats A and C with the highest DAG. This is demonstrated by the higher BCI value of fats B and D. The DSC results further support this result by showing a larger and faster crystallization area at 16 °C isothermal holding temperature for fats B and D compared fats A and C when using program X.

It is therefore shown that by reducing the DAG content in two different fat compositions a very clear improvement in the crystallization speed and hardness for the DAG reduced fat composition with more than 40% SatOSat tri glycerides are obtained.

Example 2 - filling fats Two fillings are made from fat A and B (filling I and filling II, respectively) by using the recipe as seen in table 2.

All ingredients, except a part of the fat and lecithin, are mixed on a Teddy Mixer with heat jacket at 50 °C to a texture like marzipan. Every mixture is refined afterwards on a three rolls Buhler refiner to an average particle size at 20 micron. The refined mass is chonched together with the remaining fat for 6 hours at 50 °C on a Teddy mixer. The lecithin is added 0.5 hours before the chonching is finished. A BCI value is measured at 20 °C and crystallization time and area is measured with DSC.

A part of the fillings made by using fat A and B is pre-crystallised on a 18 °C marble table by hand (seeding material) and then mixed with the remaining part, which is cooled down on a Teddy mixer with water jacket to the highest mixing temperature which is accepted to get a well-tempered filling mass.

The seeding material amount and mixing temperature are adjusted for both fillings until a well temper curve with the highest possible inflection point is obtained on an Exotherm 7400 Temper Meter. The inflection point correlates to the crystallization point of the product.

Table 2:

#6: MultiTherm™T/TC instrument. The method is described of the company Buhler who produce the instrument. Used method is the same as used for Chocolate.

#7: Measured on an Exothermal 7400 temper meter.

#8: DSC on Mettler Toledo DSC 823e, Program Y as described below. The sample size is 10 mg +/- 0.5 mg. The crystallization area at 18 °C is calculated in Joule/gram (J/g).

Program Y:

Isotherm 60 °C for 5 min, then then

Isotherm 18 °C for 120 min.

Conclusion:

Using the DAG reduced fat composition batch (fat B) from example 1 in a filling recipe shows that the clear improvement in crystallization behaviour detected in the vegetable fat composition itself (example 1), is also transferred to the performance as demonstrated here in the filling, even though the filling comprises different other fats coming from some of the other ingredients like milk fat and Cocoa butter. It can further be seen that the BCI value has increased more than three times compared to the non-reduced filling I, and that the time for crystallization on DSC is less than half. Further, the crystallization area as measured on DSC increase significant when comparing Filling II with the low content of DAG with Filling I with the much higher content of DAG.

Additionally, the result from hand tempering also shows a significant improvement in filling II compared to filling I. This is shown by the need of much lesser amounts of seed needed (5% versus 1.25%) and a significantly higher mixing temperature for filling II compared to filling I.

Lastly, filling I has a temper inflection point at 18.56 °C, when it is well-tempered (slope 0.0) while the filling II has a temper inflection point significant higher at 18.83 °C when it is well-tempered (slope 0.0). Filling I thus need more cooling time to reach the 0.27 °C lower inflection point/crystallization point, when compared to filling II. As the filling based on fat B (filling II) has a higher inflection point also means that it crystallises at a higher temperature in a subsequent cooling process and therefore makes crystallization happen faster in the cooling process.

It is therefore clear that by reducing the DAG content in a fat composition comprising more than 40% SatOSat, it is possible to increase the speed of a production line and get much higher capacity due to the faster crystallization. This will result in lower production price. Also the need for less seed (as evident from table 2) and a higher mixing temperature, will inherently result in higher tempering capacity and lower outlet viscosity of the tempered filling, which is an added advantage. The invention is further described in the following list of items.

1. A food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight of a vegetable fat composition; wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof, and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. 2. The food product according to item 1 , wherein the vegetable fat composition comprises triglycerides of which between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof. 3. The food product according to any of the preceding items, wherein the vegetable fat composition comprises a total amount of DAG of 1.8% by weight or less, such as 1.5% by weight or less, such as 1.2% by weight or less, such as 1.0% by weight or less, such as 0.8% by weight or less, or such as 0.6% by weight or less.

4. The food product according to item 1 or 2, wherein, in the vegetable fat composition, the ratio of SatOSat / SatSatO is 12 or more.

5. The food product according to item 4, wherein the ratio of SatOSat / SatSatO is at least 14, such as at least 15, such as at least 16, such as at least 17, such as at least 18, or such as at least 20, such as at least 21, such as at least 22, such as at least 23, such as at least 24, or such as at least 25.

6. The food product according to any of the preceding items, wherein, in the vegetable fat composition, the ratio of SatOSat / SatSatO is between 12 and 50, such as between 14 and 50, such as between 15 and 50, such as between 16 and 50, such as between 17 and 50, such as between 18 and 50, or such as between 20 and 50.

7. The food product according to any of the preceding items, wherein the vegetable fat composition comprises triglycerides of which between 30 and 95% by weight is POP, such as between 30 and 90% by weight, such as between 30 and 80% by weight, such as between 30 and 75% by weight, or such as between 40 and 70% by weight.

8. The food product according to any of the preceding items, wherein the vegetable fat composition comprises monoglycerides (MAG) in a total amount of 1.0% by weight or less, such as 0.5% by weight or less, such as 0.2% by weight or less, or such as 0.1 % by weight or less.

9. The food product according to any of the preceding items, wherein the vegetable fat composition is a Palm Mid Fraction. 10. The food product according to any of the preceding items, wherein the vegetable fat composition has a Buhler crystallization index BCI at 2.0 or more.

11. The food product according to any of the preceding items, wherein the food product has a Buhler crystallization index BCI at 2.0 or more.

12. The food product according to any of the preceding items, wherein the vegetable fat composition has a Solid Fat Content at 30 °C of 2.0 or more.

13. The food product according to any of the preceding items wherein the edible component comprises at least one compound, wherein the compound is selected from sugar, non-sugar sweeteners, sugar alcohols, cocoa, milk based dry powders, dry non-milk powders, hazelnut paste, peanut paste, almond paste, or combinations hereof.

14. The food product according to any of the preceding items, wherein said food product is a filling fat for confectionary or bakery products. 15. The food product according to item 14, wherein said food product is a filling for a chocolate or chocolate- 1 ike product.

16. Use of the food product according to any of the items 1-15 in the manufacture of a food product for human consumption.

17. Use of the food product according to any of the items 1-15 as an ingredient in a food product.

18. Use of the food product according to any of the items 1-15 in the manufacture of a confectionary product, such as a chocolate or chocolate like product.

19. Use of a vegetable fat composition in the manufacture of a food product for human consumption, wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof, and where the total amount of SatOSat is 40% or more, wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid.

20. Use according to item 19, wherein the vegetable fat composition comprises triglycerides of which between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof.

21. Use according to item 19 or 20, wherein, in the vegetable fat composition, the ratio of SatOSat / SatSatO is 12 or more. 22. Use according to any of the items 19-21, wherein the vegetable fat composition comprises a total amount of DAG of 1.8% by weight or less, such as 1.5% by weight or less, such as 1.2% by weight or less, such as 1.0% by weight or less, such as 0.8% by weight or less, or such as 0.6% by weight or less.

23. Use according to any of the items 19-22, wherein the vegetable fat composition is a Palm Mid Fraction.

24. Use of a vegetable fat composition as an ingredient in a food product, wherein the vegetable fat composition comprises triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations hereof, and where the total amount of SatOSat is 40% or more, wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid. 25. Use according to item 24, wherein the vegetable fat composition comprises triglycerides of which between 1 and 20% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof. 26. Use according to item 24 or 25, wherein, in the vegetable fat composition, the ratio of SatOSat / SatSatO is 12 or more.

27. Use according to any of the items 24-26, wherein the vegetable fat composition comprises a total amount of DAG of 1.8% by weight or less, such as 1.5% by weight or less, such as 1.2% by weight or less, such as

1.0% by weight or less, such as 0.8% by weight or less, or such as 0.6% by weight or less.

28. Use according to any of the items 24-27, wherein the vegetable fat composition is a Palm Mid Fraction.

29. Use according to any of the items 19-28, wherein said food product is a confectionary product. 30. Use according to any of items 19-28, wherein said food product is a filling for a confectionary product.

31. Use according to any of item 29 or 30, wherein the confectionary product is a chocolate or chocolate-like product.

32. A method of manufacturing a vegetable fat composition for use in a food product according to any of items 1 to 15, wherein the method comprises the steps of: a) Providing a vegetable fat composition comprising triglycerides of which between 25 and 95% by weight is POP, and between 1 and

25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof and where the total amount of SatOSat is 40% or more; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid; b) Mixing said vegetable fat composition with a DAG-specific enzyme and water in a reaction container hereby obtaining a mixture; c) Heating and stirring said mixture over a predefined period of time; d) Separating the enzyme from the mixture and subsequently drying the mixture under reduced pressure to remove any excess water, thereby obtaining a vegetable fat composition comprising triglycerides of which between 25 and 95% by weight is POP, and between 1 and 25% by weight is selected from StOSt, POSt, their positional isomers, or combinations thereof and where the total amount of SatOSat is 40% or more; wherein the vegetable fat composition comprises a total amount of diglycerides (DAG) of 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid, and Sat is a saturated fatty acid.