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 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 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 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, flavouring 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 di