Abstract: Disclosed are compositions for confectionery coating fat compositions, wherein the coatings exhibit good coating properties yet have very low saturated fat contents, very high unsaturated fat contents and low trans contents. The confectionery coating fat compositions of the invention can be used alone or in blends to have 35 to 80%, e.g., 70% or less, saturated fatty acids for preparing confectionery coating compositions comprising sugar and flavor that exhibit good snap. The confectionery coating fat compositions are blends of a structuring agent, e.g., from about 35 to about 80%, with liquid oil in an amount of from about 20 to 65%. In some products the structuring agent can comprise an interesterified blend of palm stearine, e.g., from about 30 to 75%, of low iodine value and from palm kernel stearine, e.g., from about 25 to 70%, also of low iodine value. The structural fat can contain at least 90% of the saturated fatty acids present as lauric, myristic, palmitic and stearic acids.

Abstract: Disclosed are improvements in puff pastry preparation, which reduce, and preferably eliminate, trans unsaturated fatty acids by the use of a new puff pastry fat comprised principally of palm olein, which is preferably interesterified. The puffed pastry fats exhibit low levels of trans fatty acids. The puff pastry fats and products are highly functional without resort to high solids contents, hydrogenation or butter or other animal fats.