Fuji Oil Company Limited

Fuji Oil Europe

Karen Saey

Bernard Cleenewerck

Marij Van Dyck

The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm oil or a palm oil fraction and having the following composition: (1) a glyceride composition with&#x2014;a SU content between 47 and 75 wt. %, &#x2014;a SU+Ucontent &#x3c;40 wt. %, &#x2014;a Scontent between 1 and 15 wt. %, &#x2014;a diglyceride content of 3 to 12 wt. %, the glyceride contents being expressed as wt. % with respect to the total amount of di- and triglycerides in which S means a saturated fatty acid with A hydrocarbon chain length of 14-24 carbon atoms and U means unsaturated fatty acid with a hydrocarbon chain length of 14-24 carbon atoms and (2) a total content of unsaturated fatty acids of less than 55 wt. %, preferably less than 50 wt. %, more preferably less than 48 wt. %, is subjected to a catalytic hydrogenation so as to obtain a first fat with a trans fatty acid content &#x3c;wt. %, preferably &#x3c;10 wt. %, most preferably &#x3c;5 wt. % and an increase of C18-0 of less than 1 wt. %, preferably less than 0.7 wt. %, more preferably less than 0.4 wt. %. This first fat is incorporated in the fat composition.

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Veldegem, Belgium

Karen Saey