Abstract: The present invention relates to a liquid DATEM composition comprising DATEM rich in DATEM I and/to DATEM II, and a diluent selected from the group consisting of water, glycerol and mixtures thereof. The invention is also related to a process for preparing the composition and the use thereof.

Abstract: Disclosed herein are cleaning compositions comprising renewable components. More particularly, the cleaning compositions comprise an organic acid derivative of mono- and diglycerides, a functionalized polymer, an enzyme system, and a polar protic solvent other than water.

Abstract: The invention relates to a method for processing a vegetable fat composition (VFC), the method comprising the steps of: providing the vegetable fat composition (VFC); in a first neutralization step (FNS) separating free fatty acids from the vegetable fat composition (VFC) thereby obtaining a neutralized vegetable fat composition (NVF); in a separation step (FRA) separating the neutralized vegetable fat composition (NVF) into a first fraction (FF) rich in StOO and/or OOO and a second fraction (SF) rich in StOSt (where St=stearic acid and O=oleic acid); in a second neutralization step (SNS) adding to the first fraction (FF) a second base (SB) thereby obtaining a neutralized first fraction (NFF); feeding the neutralized first fraction (NFF) and a stearic acid source (SAS) into an enzymatic transesterification step (ETE) transesterifying the neutralized first fraction (NFF) by using enzymes with 1,3-specific transesterification activity thereby obtaining a transesterified first fraction (TFF).

Abstract: The invention relates to a process for separation of a processed vegetable fat (PVF), wherein said process comprises the steps of: in a distillation step (DIS), distilling the processed vegetable fat (PVF) into a distillate part (DPT) comprising stearic and oleic acid and/or esters thereof, and a distilled vegetable fat (DVF); in a first fractionation step (DFR), fractionating the distilled vegetable fat (DVF) into a first higher melting point fraction (FHF) being rich in tri-stearate triglycerides (StStSt, where St=stearic acid) and di-stearate diglycerides (StSt) and a first lower melting point fraction (FLF); and in a second fractionation step, fractionating the first lower melting point fraction (FLF) into a second higher melting point fraction (SHF) being rich in 1,3-distearyl-2-oleyl-triglycerides (StOSt, where O=oleic acid), and a second lower melting point fraction (SLF) being rich in 1-stearyl-2,3-dioleyl-triglycerides (StOO) and trioleate-triglycerides (OOO) in a solvent fractionation process (SF

Abstract: The invention relates to a chocolate (CHO) comprising: a cocoa butter equivalent (CBE) being a mixture comprising a palm oil mid fraction (PMF) and a transesterified shea olein fraction (TSO); sugar (SUG); and one or more of the ingredients (ING) cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lechitin, wherein said cocoa butter equivalent (CBE) has a solid fat content given by 62-81% at 20° C., 55-70% at 25° C., 34-56% at 30° C., and 0-12% at 35° C., wherein the content of StOSt (where St=stearic acid and O=oleic acid) triglycerides of the cocoa butter equivalent (CBE) is at least 18% by weight, and wherein the content of SUU (where S=saturated, U=unsaturated) triglycerides of the cocoa butter equivalent (CBE) is less than 8% by weight.

Abstract: The invention relates to a method for processing a vegetable fat composition (VFC), the method comprising the steps of: providing the vegetable fat composition (VFC); in a first neutralization step (FNS) separating free fatty acids from the vegetable fat composition (VFC) thereby obtaining a neutralized vegetable fat composition (NVF); in a separation step (FRA) separating the neutralized vegetable fat composition (NVF) into a first fraction (FF) rich in StOO and/or OOO and a second fraction (SF) rich in StOSt (where St=stearic acid and O=oleic acid); in a second neutralization step (SNS) adding to the first fraction (FF) a second base (SB) thereby obtaining a neutralized first fraction (NFF); feeding the neutralized first fraction (NFF) and a stearic acid source (SAS) into an enzymatic transesterification step (ETE) transesterifying the neutralized first fraction (NFF) by using enzymes with 1,3-specific transesterification activity thereby obtaining a transesterified first fraction (TFF).

Abstract: The invention relates to a process for separation of a processed vegetable fat (PVF), wherein said process comprises the steps of: in a distillation step (DIS), distilling the processed vegetable fat (PVF) into a distillate part (DPT) comprising stearic and oleic acid and/or esters thereof, and a distilled vegetable fat (DVF); in a first fractionation step (DFR), fractionating the distilled vegetable fat (DVF) into a first higher melting point fraction (FHF) being rich in tri-stearate triglycerides (StStSt, where St=stearic acid) and di-stearate diglycerides (StSt) and a first lower melting point fraction (FLF); and in a second fractionation step, fractionating the first lower melting point fraction (FLF) into a second higher melting point fraction (SHF) being rich in 1,3-distearyl-2-oleyl-triglycerides (StOSt, where O=oleic acid), and a second lower melting point fraction (SLF) being rich in 1-stearyl-2,3-dioleyl-triglycerides (StOO) and trioleate-triglycerides (OOO) in a solvent fractionation process (SF

Abstract: The invention relates to a process for production of cocoa butter equivalent (CBEO), the process comprising the steps of: providing shea fat (SF); separating the shea fat into a first shea stearin fraction (FSS) and a shea intermediate product (SIP); feeding the first shea stearin fraction (FSS) into a first processing line (FPL), feeding the shea intermediate product (SIP) into a second processing line (SPL); processing the shea intermediate product (SIP) in the second production line (SPL) into a second shea stearin fraction (SSS); obtaining two separate shea stearin outputs, the first shea stearin fraction (FSS) from the first processing line (FPL) and the second shea stearin fraction (SSS) from the second processing line (SPL); and mixing the shea stearin outputs (FSS, SSS) with a palm oil mid fraction (MIX; MIX1, MIX2) to obtain cocoa butter equivalent (CBEO; CBEO1, CBEO2).