Abstract: The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays:a SAFA content of less than 40 wt. %;an N.sub.20 (unstab., NMR pulse) of .gtoreq.10,while the triglyceride composition is:S.sub.2 U=5-50 wt. %;(U.sub.2 S+U.sub.3)>35 wt. %;S.sub.3 =0-37 wt. %,S being saturated fatty acid C.sub.14 -C.sub.24 ;U being unsaturated fatty acid C.sub.18+.

Abstract: Flexible ice-cream coating compositions are obtained by using as fat for the fatphase a triglyceride-composition, comprising:<8 wt % of SSS25-80 wt % of SUS2-40 wt % of SU.sub.2>5 wt % of U.sub.3S=saturated fatty acid C.sub.16 -C.sub.24U=unsaturated fatty acid C.sub.18+.

Abstract: The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays:a SAFA content of less than 40 wt. %;an N.sub.20 (unstab., NMR pulse) of .gtoreq.10,while the triglyceride composition is:S.sub.2 U=5-50 wt. %;(U.sub.2 S+U.sub.3)>35 wt. %;S.sub.3 =0-37 wt. %,S being saturated fatty acid C.sub.1 -C.sub.24 ;U being unsaturated fatty acid C.sub.18+.

Abstract: The invention concerns triglyceride compositions of the H.sub.2 M-type (H=saturated fatty acids C.sub.16 -C.sub.24 ; M=saturated fatty acids C.sub.10 -C.sub.14), wherein at least 30% H.sub.2 M is present, while the weight ratio of the two isomers HHM:HMH is more than 3.0. Application of these fats, e.g. as blends with fats high in SUS and/or fats high in (U.sub.2 S+U.sub.3) in chocolate compositions results in improved bloom behavior (S=saturated fatty acid C.sub.16 -C.sub.22 ; U- unsaturated fatty acid .gtoreq.C.sub.18).

Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ratio of components herein ranges from 1-20, ##EQU1## B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behaviour at ambient temperatures.

Abstract: Mid-fractions of triglycerides, containing (H.sub.2 M+HM.sub.2)-type triglycerides (H=saturated fatty acid.gtoreq.C.sub.16 ; M=saturated fatty acids C.sub.8 -C.sub.14), which meet the following requirements: ##EQU1## content C.sub.52 -C.sub.54 -triglycerides<7.0% content C.sub.36 -C.sub.40 -triglycerides<25%chain length of fatty acids residues C.sub.8 -C.sub.18display excellent anti-blooming properties, when applied in chocolate compositions.

Abstract: The present invention is concerned with an edible plastified dispersion having a fat content of less than 30% by weight and comprising a continuous fat phase, which includes an aqueous phase that contains protein or hydrocolloid or a mixture thereof, wherein the composition constituting the aqueous phase has a viscosity of less than 400 cps at a temperature of 35.degree. C. and a shear rate of 1000 s.sup.-1, and wherein the content of amino acid residues is less than 200 ppm calculated on the weight of the aqueous phase.

Abstract: Greener chewing gum base or bubble gum base (i.e. better biologically degradable and healthier) is obtained by replacing the paraffin component of a conventional chewing gum base by a triglyceride composition with an N.sub.35 .gtoreq.40, a (C.sub.16 +C.sub.18) saturated fatty acid content of 40-100 wt. %, a C.sub.18:l -content of 0-60 wt. % a (C.sub.12 +C.sub.14 +C.sub.16) saturated fatty acid content of at least 30 wt. % and a (C.sub.12 +C.sub.14) saturated fatty acid content of 0-40 wt. %.

Abstract: The invention concerns blends of lauric fats, with certain specification for N.sub.30, oleic content, lauric content and elaidic content and fractions of natural fats with an S.sub.3 content of at least 50 wt. %. These blends are very useful fats for the preparation of coating fats for confectionery products.

Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ##EQU1## ratio of components herein ranges from 1-20,B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behavior at ambient temperatures.

Abstract: The invention concerns blends of fats A, B and C in the ranges:5-30% of fat A;>60% of fat B;5-20% of fat C,whereinfat A=fat having a C.sub.SAFA : C.sub.UNSAT ratio=0.5-1.3;fat B=fat having >65 wt. % of SUS;fat C=butterfat or a fraction therof.

Abstract: Fats that consist predominantly of triglycerides, capable of crystallization in the .beta.-crystal form can be stabilized in their .beta..sup.1 -crystal form by the external addition of an effective amount of SSO and/or S.sub.3 -triglycerides (S=sat. fatty acids C.sub.10 -C.sub.24 ; O=oleic acid). This way tempering of the fats is no longer required.

Abstract: Greener chewing gum base or bubble gum base (i.e. better biologically degradable and healthier) is obtained by replacing the paraffin component of a conventional chewing gum base by a triglyceride composition with an N.sub.35 .gtoreq.40, a (C.sub.16 +C.sub.18) saturated fatty acid content of 40-100 wt%, a C.sub.18:1 -content of 0-60 wt% a (C.sub.12 +C.sub.14 +C.sub.16) saturated fatty acid content of at least 30 wt% and a (C.sub.12 +C.sub.14) saturated fatty acid content of 0-40 wt%.

Abstract: The invention concerns low-calorie confectionery fillings, wherein 5-50 wt. % of fat are present in a fat-continuous emulsion. The water phase comprises 10-60 wt. % of water, while the remainder (90-40 wt. %) consists of: acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavour, colourant, humectant, and/or preservative.

Abstract: The presence of a specific (H.sub.2 M+HM.sub.2)-fat, either in the filling or in the coating of encapsulated fillings, results in the retardation of bloom of the chocolate composition. Therefore, the invention is concerned with encapsulated fillings, wherein the coatings display a defined (H.sub.2 M+HM.sub.2)-content. A process of preparing these encapsulated products is also included. Encapsulated products are, e.g., chocolates, pralines, biscuits, cookies, toffees, fried snacks or cakes.

Abstract: Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B,A being a fat with a C.sub.18 trans-content of 15-70%B being a (H.sub.2 M+M.sub.2 H)-type fat, whereinH=saturated fatty acid.gtoreq.C.sub.16M=saturated fatty acid: C.sub.8 -C.sub.14with a specific carbon number distribution, such that ##EQU1## the amounts of B in the blend being: 0.2-30 wt % on fat phase.

Abstract: A continuous tempering process for the production of tempered confectionery is described. For this purpose, addition of external seeds as a slurry of seeds in liquid fat is performed. This continuous process must be carried out in such a way that the concentration of seeds (F) and the concentration of fat (f.sub.2), both in the final product, are controlled by the fat level (f.sub.1) in the starting material and the concentration of seeds in the slurry (S). Therefor, the process parameters should behave in accordance with specific equations within defined ranges for the different parameters.

Abstract: Incorporation of at least 0.5 wt. % of a hardstock rich in (H.sub.2 M+HM.sub.2)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H=saturated fatty acid with .gtoreq.C.sub.16 ; M=saturated fatty acid with C.sub.8 -C.sub.14, in particular C.sub.12 -C.sub.14.

Abstract: The present invention is concerned with an edible, plastified dispersion containing less than 35 wt. % fat, which comprises from 10 to 35 wt. % continuous fat phase and from 90 to 65 wt. % dispersed aqueous phase, said dispersed aqueous phase having an average droplet size, indicated by the number weighted mean diameter, of less than 5.mu.m, which dispersion comprises less than 0.1 wt. % amino acid residues.

Abstract: Fat compositions, comprising:- 35-80 wt % SUS- less than 5 wt % S3- 7-60 wt% (U.sub.2 S+U.sub.3)- less than 40 wt % SSUwhereas: weight ratio ##EQU1## wherein S=saturated fatty acids C.sub.16 -C.sub.18S'=saturated fatty acids C.sub.10 -C.sub.24U=unsaturated fatty acids C.sub.16 -C.sub.22are excellent cool-melting, non-temper, non-trans filling fats.