Abstract: The invention is directed to food products that include a liquid fat and a high melting point emulsifier. The liquid fat and a high melting point emulsifier can replace solid fat in the food product. The high melting point emulsifier may also be added to chocolate to provide a chocolate composition that has better shape retention at elevated temperatures. The emulsifier component gives the fat in the chocolate a structure that resists loss of shape even at elevated temperatures and keeps the chocolate composition from sticking to the wrapper when subjected to elevated temperatures. The invention also provides a method of making the chocolate composition.

Abstract: The present invention is directed to novel oil blends suitable for use in edible products. More specifically, the invention is directed to oil blends including palm kernel oil, hydrogenated palm kernel oil, palm kernel stearin and hydrogenated palm kernel stearin, and at least one seeding agent, optionally with hydrogenated palm kernel oil, hydrogenated coconut oil, coconut oil, palm kernel oil, or a mixture thereof. The oil blend compositions of the present invention have a flavor release and texture properties similar to those of cocoa butter. They are particularly useful as cocoa butter substitutes in edible food products such as confectionery products and chocolate alternative compositions. Also disclosed are edible food products, such as confectionery products and chocolate alternative compositions, made from these oil blends.

Abstract: The present invention provides oil blends suitable for use as cocoa butter substitutes. These oil blends are based on palm kernel oil and its derivatives, and include palm kernel oil, hydrogenated palm kernel oil, palm kernel stearin and hydrogenated palm kernel stearin. Also disclosed are edible food products such as confectionery products and chocolate alternative compositions made from these palm kernel oil blends.