Abstract: A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein no more than 55% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are long chain SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5° C. to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil.

Abstract: A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt % of a fat component comprising: 70 to 95 wt % of a palm oil fraction or blend of fractions which contains at most 8 wt % of S3 triglycerides and has a S2U:SU2 ratio of >2.5; 5 to 15% of a liquid oil; and 0 to 15% of cocoa butter. A process for coating frozen confections with the composition, and frozen confections coated with the composition are also provided.

Abstract: A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein less than 70% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5° C. to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil.

Abstract: Blends of a natural wax, such as sunflower wax and glyceride materials, substantially being triglycerides and having an N20>20 display excellent properties when applied in barrier layers for compound food products.

Abstract: Blends of wax-esters with beneficial health properties comprise: .gtoreq. two different wax-esters in amounts of 5-95% and each having m.pt -10.degree. C. to 80.degree. C. blend displaying m.pt: 15 to 45% while >80 wt % of wax-esters in blend have m.pt 20 to 60.degree. C.; wax-esters derived from linear alcohols and linear carboxyl acids either of them having .gtoreq.8 C-atoms.

Abstract: Fat-compositions that display the following characteristics are very suitable fats for healthy margarines or spreads: (I): 5-45 wt % S.sub.2 U triglycerides; 0-60 wt % SU.sub.2 ; 5-95 wt % U.sub.3 ; 0-8 wt % S.sub.3 ; S=saturated fatty acid: C.sub.16 -C.sub.24, U=unsaturated fatty acid C.sub.18 +; (II): (C.sub.18 -C.sub.24):C.sub.16 >0.3; (III): <5% diglycerides; (IV): % SAFA<35 wt %; (V): N.sub.5 =12-30, N.sub.35 <7, (N.sub.5 -N.sub.20)<10.

Abstract: Blends of sugar and a triglyceride component, wherein the triglyceride component comprises.gtoreq.40% SU.sub.2and 3-50% S.sub.2 U while its N.sub.20 >35 and its N.sub.30 <10(S=saturated fatty acid 18-24 C atoms, U=unsaturated fatty acid.gtoreq.18 C atoms)are suitable for the preparation of low-SAFA filling fat compositions or low-SAFA ice-cream coatings.