Abstract: The present invention relates to an interesterified triglyceride composition with an amount of diglycerides (DAG) of no more than 5% by weight. The invention also relates to use of the interesterified triglcyeride composition for manufacturing an oil mixture, an oil mixture, uses of the interesterified triglyceride composition or oil mixture in coating or enrobing for bakery, confectionary, and/or moulding applications, in fillings, such as bakery fillings and confectionary fillings and for chocolate or chocolate-like coating, an edible product comprising the interesterified triglyceride composition or the oil mixture, as well as a method of producing said interesterified triglyceride composition.

Abstract: The present invention relates to a fat composition suitable for use as a cocoa butter equivalent, wherein the fat compo-sition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combinations hereof; and wherein, in the fat composition, the content of St2O is 40% by weight or less, and the total content of StOP+StPO+St2O is 60% by weight or less, wherein O is oleic acid, St is stearic acid, and P is palmitic acid; and wherein the fat composition has a Buhler crystallization index (BCI) value of 2.5 or more. Uses of the fat composition are also disclosed.

Abstract: The present invention relates to fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combinations hereof; and wherein, in the fat composition, the total content of StOP+StPO+St2O is 60% by weight or less, and the total amount of diglycerides (DAG) is 2.0% by weight or less; and wherein O is oleic acid, St is stearic acid, and P is palmitic acid.

Abstract: The present invention relates to a fat composition comprising triglycerides of which at least 75% is of the type Sat2O, and wherein in the fat composition: a) the content of St2O is 30% or less of the total fat, and b) the ratio (StOSt+StStO)/(POSt+PStO+StPO) is at least 0.95. The invention also relates to uses of the fat composition and to a coating compound, chocolate or chocolate-like product comprising the fat composition according to the present invention.

Abstract: Disclosed is a fat composition comprising saturated fatty acids, symmetrical OStO triglycerides, and Sat2O triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. The fat composition has a ratio between asymmetrical di-saturated triglyceride and symmetrical di-saturated triglyceride of at least 0.7. Further disclosed is a compound comprising such a fat composition and the use of such a fat composition in manufacturing of compounds and chocolate-like products, especially for human consumption.

Abstract: The present invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, said method comprising the steps of: —providing a triglyceride composition (TGC) comprising 40 to 95 wt % monounsaturated symmetrical triglycerides (TGs) selected from POP, StOSt, and POSt; —heat treating the TGC in a closed vessel for at least 1 hour and at a temperature of at least 220° C. to form a heat-treated triglyceride composition (HT TGC); and —deodorizing the HT TGC from the heating step to form a deodorized heat-treated triglyceride composition (DZ/HT TGC), wherein P is palmitic acid, St is stearic acid, and O is oleic acid. Further, the invention relates to products obtained by such a method, and their uses in chocolate products.

Abstract: The present invention relates to a cocoa extender composition, said composition comprising 0.1 to 99.9 wt % cocoa residues, 0.1 to 99.9 wt % shea residues, 0 to 85 wt % added vegetable fat, and 0 to 85 wt % added non-vegetable fat. Further, the invention relates to methods of its preparation as well as uses thereof in food products.

Abstract: The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at least 40% by weight of mono unsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, where P equals palmityl, St equals stearyl and O equals oleyl, the deodorizing taking place for at least 60 minutes at a temperature of at least 220° C.

Abstract: The present invention relates to a cocoa extender composition, said composition comprising 0.1 to 99.9 wt % cocoa residues, 0.1 to 99.9 wt % shea residues, 0 to 85 wt % added vegetable fat, and 0 to 85 wt % added non-vegetable fat. Further, the invention relates to methods of its preparation as well as uses thereof in food products.

Abstract: A process for producing a seed slurry (SSY) in a seed slurry apparatus (SSA) from solid seed particles (SSP) is disclosed, the seed slurry apparatus (SSA) comprising an input zone (IZ) and a heating zone (HZ), the input zone (IZ) feeding the heating zone (HZ) and the heating zone (HZ) comprising a heating arrangement (HA), said process comprising the steps of feeding the solid seed particles (SSP) from the input zone (IZ) into the heating zone (HZ), the solid seed particles having a seed composition, the seed composition comprising triglycerides, heating said seed composition in said heating zone (HZ) by means of said heating arrangement (HA) to obtain a seed slurry (SSY) at least partly on the basis of partly melted seed composition, wherein said heating involves measuring a seed slurry temperature representation of the seed slurry and said heating is at least partly controlled on the basis of the measured seed slurry temperature representation.

Abstract: The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25° C., heating the center-filled chocolate shell at a heating temperature of at least 25° C. and heating the filled chocolate product at a heating temperature of at least 25° C. and said method comprising at least one of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20° C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20° C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20° C., said in line heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d).

Abstract: The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25° C., heating the center-filled chocolate shell at a heating temperature of at least 25° C. and heating the filled chocolate product at a heating temperature of at least 25° C. and said method comprising at least of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20° C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20° C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20° C., said inline heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d).

Abstract: The present invention relates to a process for preparing a cocoa biomass with a modified fat phase by mixing a cocoa biomass having a fat phase I with a vegetable fat having fat phase 2, thereby forming fat phase 3 in the cocoa biomass, followed by separating fat phase 3 from the cocoa biomass to a desired fat level of the cocoa biomass. The present invention also relates to fat compositions comprising said cocoa biomass with a modified fat phase and edible products comprising said cocoa biomass with a modified fat profile, and uses of the process.

Abstract: The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at least 40% by weight of mono unsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, where P equals palmityl, St equals stearyl and O equals oleyl, the deodorizing taking place for at least 60 minutes at a temperature of at least 220° C.

Abstract: The invention relates to a bloom retarding fat composition comprising a component A and a component B. Component A is present in an amount of 40-95% (w/w) of said bloom retarding fat composition, and component B is present in an amount of 5-60% (w/w) of said bloom retarding fat composition. Component A comprises a fat composition having a content of SatOSat TAGs of 60% (w/w) or higher. Component B comprises a fat composition having a content of saturated fatty acids of 30% (w/w) or less. In component B the total content of Sat2U TAGs of 18% (w/w) or less, and a content Sat3 TAGs of 8% (w/w) or less. Further in component B the content of SatSatU TAGs in Sat2U of component B is 1% (w/w) or more. Also the molar ratio of SatSatU:SatUSat TAGs is 1 or higher in component B and wherein Sat is a C16-20 saturated fatty acid, and wherein O stands for oleic acids; U stands for unsaturated fatty acids, including oleic acid. The invention relates to various applications of such a bloom retarding fat composition.

Abstract: The invention relates to a bloom retarding fat composition comprising a component A and a component B; said component A being present in an amount of 40-95% (w/w) of said bloom retarding fat composition, and said component B being present in an amount of 5-60% (w/w) of said bloom retarding fat composition; wherein said component A comprising a fat composition having a content of SatOSat TAGs of 60% (w/w) or higher; and wherein said component B comprising a fat composition having a content of saturated fatty acids of 30% (w/w) or less, and a total content of Sat2U TAGs of 18% (w/w) or less, and a content Sat3 TAGs of 8% (w/w) or less; with the proviso that if the content of SatSatU TAGs in component B is 1% (w/w) or more, then the molar ratio of SatSatU: SatUSat TAGs is 1 or higher; and wherein Sat is a CI 6-20 saturated fatty acid, and wherein O stands for oleic acids; U stands for unsaturated fatty acids, including oleic acid.

Abstract: The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25° C. and 35-90% by weight of one or more vegetable fats having a slip melting point of more than 25° C.; wherein in said one or more vegetable fats at least 90% by weight of the constituent fatty acid chains are longer than C12, the ratio C16:0/C18:0-C24:0 is no more than 4, and the ratio SSU/SUS is at least 1, and wherein in said composition the content of S3-type of triglycerides is at least 0.5% by weight, wherein the groups S designates identical or different saturated fatty acids, and the groups U designates identical or different unsaturated fatty acids. The fat compositions provides texture at a similar or higher rate compared to state of the art fats at the same or a lower content of saturated fatty acids in confectionary applications.

Abstract: Low-lauric, low-trans fat compositions useful for food and other applications.

Abstract: A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are: palmitic (C16:0), stearic (C18:0), arachidic (C20:0) behenic (C22:0), oleic (C18:1) and linoleic (C18:2) acid and the total content of arachidic and behenic acid is 3-40% by weight and the total content of palmitic and stearic acids is 25-60% by weight, said fraction having the following physical and chemical properties: (1) slip melting point measured according to AOCS Cc 3-25: below 36° C. and solid fat content (SFC) measured according to IUPAC 2.150 mod. (stabilised at 20° C. for 24 h): above 25% by weight at 20° C.; (2) total content of saturated fatty acids measured according to IUPAC 2.301 and 2.

Abstract: Low-lauric, low-trans fat compositions useful for food and other applications.