Trans free and low saturated fat cocoa butter alternative

10918,115

15/317363

June 19, 2014

A cocoa butter alternative and the method of making thereof that includes 62-84% saturated fatty acid content having 20-40%) lauric acid content, 8-20% myristic acid content, 9-37% palmitic acid content, and 3-17% stearic acid content. The fat may include 16-38%) unsaturated fatty acid content including 15-30% oleic acid content, 10% linoleic acid content; and 4% linolenic acid content and 28-95%) of interesterified fat mixture of lauric and non-lauric vegetable oils. The fat mixture may include 40-60% of palm kernel oil, coconut oil, or fractions thereof and 40-60% of palm oil or fractions. The fat may include 2-40% of vegetable oil such as sunflower, safflower, low erucic rapeseed, canola, soy bean, high oleic sunflower, high oleic safflower, high oleic rapeseed, high oleic canola, high oleic soy bean, palm fractions, hybrid palm, or olive oils and 5-40% of lauric hard fat such as palm kernel or coconut oil or fractions thereof.

Team Foods Colombia S.A. (Bogota, CO)

Team Foods Colombia S.A. (Bogota, CO)

1. A fat comprising: (i) 62% to 84% saturated fatty acid content, based on a total amount of fatty acids in the fat, wherein the saturated fatty acid content of the fat comprises: (a) 20% to 40% ! auric acid content, (b) 8% to 20% myristic acid content, (c) 9% to 37% palmitic acid content, and (d) 3% to 17% stearic acid content; (ii) 16% to 38% unsaturated fatty acid content, based on the total amount of fatty acids in the fat, wherein the unsaturated fatty acid content of the fat comprises: (a) 15% to 30% oleic acid content, (b) 10% or less linoleic acid content; and (c) 4% or less linolenic acid content; (iii) 28% to 90% of an interesterified fat mixture of lauric and non-lauric vegetable oils, based on a total weight of the fat, wherein the fat mixture comprises: (a) 40% to 60% of at least one of a palm kernel oil, one or more fractions of the palm kernel oil, coconut oil, or one or more fractions of the coconut oil, based on a total weight of the fat mixture, wherein the palm kernel oil, the one or more fractions of the palm kernel oil, the coconut oil, and the one or more fractions of the coconut oil have an iodine value of 9 or less, and (b) 40% to 60% of at least one of a palm oil or one or more fractions of the palm oil, based on the total weight of the fat mixture, wherein the palm oil and the one or more fractions of the palm oil have an iodine value from 1 to 38; (iv) 2% and 40% of vegetable oil, based on a total weight of the fat, wherein the vegetable oil comprises at least one of sunflower oil, safflower oil, low erucic rapeseed oil, canola oil, soy bean oil, high oleic sunflower oil, high oleic safflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soy bean oil, palm fractions, hybrid palm oil, olive oil or cotton oil; (v) 5% to 40% of a lauric hard fat, based on the total weight of the fat, wherein the lauric hard fat has an iodine value of 9 or less and wherein the lauric hard fat comprises at least one of palm kernel oil, one or more fractions of palm kernel oil, coconut oil, or one or more fractions of coconut oil; and wherein the fat is configured to be a cocoa butter alternative.

2. The fat of claim 1 , wherein a solid fat content of the fat is at least one of: 58% to 90% at 10 degrees Celsius, 44% to 74% at 20 degrees Celsius, 15% to 40% at 30 degrees Celsius, 12% or less at 35 degrees Celsius, and 4% or less at 40 degrees Celsius, and wherein a slip melting point of the fat is 36 to 40 degrees Celsius, and wherein trans fatty acids are less than 1%.

3. The fat of claim 1 , further comprising 3% or less of an emulsifier or an additive.

4. The fat of claim 3 , wherein the emulsifier or additive is at least one of a monoglyceride, diglyceride or triglyceride mixture of saturated fatty acids having at least 16 carbon atoms each, sorbitan esters (STS/SMS), polyglycerol, or polyglycerol esters.

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International Search Report from International Application No. PCT/IB2014/001135 dated Jan. 14, 2015. cited by applicant
Lipp et al., “Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data”, Food Chemistry, vol. 62, No. 1, pp. 73-97, 1998. cited by applicant

edspgr.10918115