Loders Croklaan B.v.

Bunge Loders Croklaan B.v.

Unilever Patent Holdings B.v.

Van Den Bergh Foods Co., Division of Conopco, Inc.

Willem Dekker

Frederick William Cain

Stephen Raymond Moore

Krishnadath Bhaggan

Jeanine Luvelle Werleman

Adrian D Hughes

Jun Ma

Geoffrey Talbot

Kevin Warren Smith

Mark Weyland

Deryck J Cebula

Antina Frederine Frericks

Imro 'T Zand

Yvonne Hildering

A fat composition comprises: from 48% to 58% by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid (C16:0) of from 0.5:1 to 2.5:1; the percentages of acids 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 at least 40 solid fat content at 30° C.; at most 5 solid fat content at 40° C.; solid fat content measured on unstabilized fat according to ISO 8292-1.

Fat composition

A fat composition comprises: greater than 75% by weight palmitic acid and stearic acids; from 1 to 25% by weight oleic acid; and greater than 20% by weight of combined PSt and PSttriglycerides, wherein P is palmitic acid and St is stearic acid; wherein the fat composition has a weight ratio of PSt:PPP triglycerides of greater than 0.5.

Fat composition and fat blend

Blends of a natural wax, such as sunflower wax and glyceride materials, substantially being triglycerides and having an N20>20 display excellent properties when applied in barrier layers for compound food products.

Blends for barrier layers for food products

Free flowing fat compositions with high levels of triglycerides, containing long chain poly unsaturated fatty acids comprise: (1) a blend of fats (A) and (B) in a weight ration 90:10 to 10:90; (2) 0-95 wt. % of a filler material, wherein fat A is a fat with &gE;0.5 wt. % of LC PUFA'S and fat B is a hard fat, while the composition fulfills the requirement that: &lsqb;N (unstab) of fat (A) or the blend &plus;% of filler in composition&rsqb;&gE;70.

Free flowing fat compositions

Mid-fractions of triglycerides, containing (H.sub.2 M+HM.sub.2)-type triglycerides (H=saturated fatty acid.gtoreq.C.sub.16 ; M=saturated fatty acids C.sub.8 -C.sub.14), which meet the following requirements: ##EQU1## content C.sub.52 -C.sub.54 -triglycerides&lt;7.0% content C.sub.36 -C.sub.40 -triglycerides&lt;25%

Chocolate compositions based on hardstock fat additives

The invention concerns with fat blends comprising cocoa butter and butter olein and optionally cocoa butter equivalent and butter fat. These blends can be used in chocolate compositions. In the processing of chocolate compositions they are used to lower the viscosity at temper of these compositions.

Fat blends for chocolate compositions

Growing community of inventors

Wormerveer, Netherlands

Willem Dekker