Abstract: An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weight of lauric acid (C12:0); and from 35% to 70% by weight of saturated fatty acid (SAFA); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and a percentage of saturated fatty acid on the second position of triglyceride out of total saturated fatty acid (Sn-2 SAFA %) from 8.0% to 40.0%; and wherein the fat composition has; from 50 to 90 solid fat content at 10° C.; and from 30 to 75 solid fat content at 20° C.; and from 5 to 30 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.

Abstract: An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by weight of lauric acid (C12:0); and from 15% to 25% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and wherein the fat composition has from 80 to 100 solid fat content at 20° C.; and from 70 to 98 solid fat content at 25° C.; and from 30 to 60 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.

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.