Abstract: A fat composition comprises: greater than 75% by weight palmitic acid and stearic acids; from 1 to 25% by weight oleic acid; and greater than 20% by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of P2St:PPP triglycerides of greater than 0.5.

Abstract: A method of preparing a self-emulsifying fat composition comprises the steps of: providing a fat composition comprising triglycerides; separating a portion from the fat composition; reacting the separated portion with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG); and reintroducing at least part of the reacted portion into the fat composition to obtain a self-emulsifying fat composition comprising predetermined amounts of MG and DG.

Abstract: Disclosed is a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2% to 40% by weight of a fat composition; and 30% to 50% by weight of sugar, wherein the fat composition comprises at least 40% by weight of interesterified shea olein having an oleic acid content of at least 50% by weight and a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified shea olein, and wherein the interesterified shea olein has a solid fat content of at least 10% at 10° C., at least 6% at 20° C., and at least 3% at 30° C.

Abstract: The invention provides a composition comprising a glyceride composition comprising at least about 15% by weight of a glyceride comprising a palmitoyl group at the 2-position, wherein at least 30% by weight of the total palmitic acid content of the composition is present at the 2-position in a glyceride, wherein the composition comprises one or more tocopherols and ascorbyl palmitate in a total amount of up to about 1% by weight, and wherein the composition does not comprise added lecithin.

Abstract: A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3-positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride.

Abstract: A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3-positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride.

Abstract: A fatty acid composition comprises: greater than 60% by weight stearic acid; from 3 to 30% by weight oleic acid; and less than 10% by weight palmitic acid. The composition may be used in the preparation of a triglyceride.

Abstract: A process is disclosed for immobilizing a lipase on a support containing a functional amino group, which comprises contacting the lipase with said support in the presence of a surface-active material.

Abstract: A fat composition comprises: greater than 75% by weight palmitic acid and stearic acids; from 1 to 25% by weight oleic acid; and greater than 20% by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of P2St:PPP triglycerides of greater than 0.5.

Abstract: A composition for use in developing and/or improving brain function comprises a glyceride having a palmitoyl group at the 2-position wherein at least 40% by weight of the palmitic acid content of the composition is present as palmitoyl groups bonded at the 2-position of a glyceride.

Abstract: A fat blend comprises: (i) a first fat having a solid fat content at 25° C. of at least 75% and comprising combined SOS and SSO fats in an amount of greater than 86% by weight, wherein S is saturated fatty acid having from 16 to 18 carbon atoms and O is oleic acid; and (ii) a second fat having a SOS content of greater than 75% by weight and a StOSt content of greater than 70% by weight. The fat blend has a solid fat content at 20° C. of greater than 80% and a solid fat content at 35° C. of less than 5%. The fat blend is useful as a cocoa butter replacer.

Abstract: A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.

Abstract: A process for preparing a triglyceride composition comprising from 50 to 80% by weight StOSt and from 5 to 20% by weight StOO comprises reacting triolein with stearic acid in the presence of a 1,3-specific lipase from Rhizopus oryzae to form interesterified glycerides and fractionating the interesterified triglycerides.

Abstract: Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavoring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M+M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of dig

Abstract: A fat composition comprises: greater than 70% by weight palmitic acid present in glycerides; and from 2 to 25% by weight P2O triglycerides, wherein P is palmitic acid and O is oleic acid; wherein the fat composition has a weight ratio of SSO:SOS triglycerides of greater than 0.3, and wherein S is stearic or palmitic acid and O is oleic acid.

Abstract: A process for producing a composition comprising at least 3% by weight of total tocopherols and tocotrienols comprises: providing a product obtained from palm oil comprising tocopherols and tocotrienols, together with free fatty acids and monoglycerides and diglycerides of fatty acids; hydrolysing at least part of the monoglycerides and diglycerides with a lipase to form the corresponding free fatty acids; removing at least part of the free fatty acids after hydrolysis; and recovering a composition comprising a higher level of tocopherols and tocotrienols than are present in the product obtained from palm oil.

Abstract: A method of producing a refined, bleached and deodorised vegetable oil comprises degumming a vegetable oil, bleaching the degummed oil and deodorising the bleached oil, wherein the degumming, bleaching and deodorising conditions are selected to reduce the content of 3-chloropropane-1,2-diol and esters thereof in the deodorised oil to less than 8 ppm.

Abstract: A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.

Abstract: A process for producing a palm oil product comprises: (i) partial crystallization of a palm oil or fraction thereof in the absence of a solvent; (ii) mixing the partially crystallized palm oil or fraction with a solvent; (iii) crystallizing the resulting mixture to a greater extent; and (iv) separating the resulting solid from the liquid in a separator, wherein the partially crystallized palm oil or fraction thereof that is formed in (i) is directly mixed with solvent in (ii) without separation of solids from liquids prior to (ii).

Abstract: A process for the production of a composition comprising 1,3-dioleyl-2-palmitoyl glyceride (OPO) comprises subjecting a palm oil stearin, with an iodine value (IV) between about 2 and about 12 to enzymic transesterification, with oleic acid or a non-glyceride ester thereof.