Bloom retarding fat

1. A bloom retarding fat composition comprising:

(i) a component A comprising a fat composition comprising a content of SatOSat TAGs of 60% (w/w) or higher; and

(ii) a component B comprising:

(a) a fat composition comprising a content of saturated fatty acids of 30% (w/w) or less,

(b) a content of Sat 3 TAGs of 8% (w/w) or less, and

(c) a content of Sat 2 U TAGs of 18% (w/w) or less,

wherein

the ratio of SatSatU:SatUSat TAGs of the content of Sat 2 U TAGs is 1 or higher,

the content of SatSatU TAGs of the content of Sat 2 U TAGs is 1% (w/w) or more, and

the SatSatU TAGs of the content of Sat 2 U TAGs is chosen from a group consisting of PPU, PStU, StPU, StStU, ASCU, StAU, AAU, APU, PAU, or a mixture thereof;

wherein Sat is a C16-20 saturated fatty acid, O stands for oleic acids, U stands for unsaturated fatty acids, P stands for palmitic acid, St stands for stearic acid and A stands for arachidic acid, and

wherein the sum of the component A and the component B is 100% of the bloom retarding fat composition,

component A is present in an amount of about 40-95 (w/w) of the bloom retarding fat composition, and

component B is present in an amount of 5-60% (w/w) of the fat bloom retarding fat composition.

2. A bloom retarding fat composition according to claim 1 , wherein component A comprises a solid fat content of 50% or higher at a temperature of 25° C. in correspondence with IUPAC 2.150b.

3. A bloom retarding fat composition according to claim 1 , wherein component B comprises a solid fat content of 25% or less at a temperature of 25° C. in correspondence with IUPAC 2.150b.

4. A bloom retarding fat composition according to claim 1 , wherein component A is present in an amount of 40-85% (w/w).

5. A bloom retarding fat composition according to claim 1 , wherein component B is present in an amount of 10-55 (w/w).

6. A bloom retarding fat composition according to claim 1 , wherein component A comprises a fat composition comprising a content of SatOSat TAGs.

7. A bloom retarding fat composition according to claim 1 , wherein component B comprises a content of Sat 3 TAGs of 7% (w/w) or less.

8. A bloom retarding fat composition according to claim 1 , wherein the content of saturated fatty acids in component B is 25% (w/w) or less.

9. A bloom retarding fat composition according to claim 1 , wherein the content of Sat 2 U TAGs in component B comprises a content of SatSatU TAGs and SatUSat TAGs of 16% (w/w) or less.

10. A bloom retarding fat composition according to claim 1 , wherein the content of Sat 2 U TAGs of component B comprises a ratio of SatSatU:SatUSat TAGs of 12 or higher.

11. A bloom retarding fat composition according to claim 1 , wherein the SatOSat TAG of component A is chosen from the group consisting of POP, POSt, StOSt, POA, StOA, AOA, or a mixture thereof.

12. A bloom retarding fat composition according to claim 1 , wherein the Sat 3 TAGs of component B is chosen from the group consisting of PPP, PPSt, PPA, PStP, PAP, PAA, PStSt, PStA, PASt, APA, StPSt, StPA, StStSt, StStA, StASt, StAA, AStA, AAA, or a mixture thereof.

13. A bloom retarding fat composition according to claim 1 , wherein the SatUSat TAGs of the content of Sat 2 U TAGs of component B are chosen from the group consisting of PUP, PUSt, StUSt, PUA, StUA, AUA, or a mixture thereof.

14. A bloom retarding fat composition according to claim 1 , wherein the unsaturated fatty acid U in the SatUSat TAGs and SatSatU TAGs of the content of Sat 2 U TAGs of component B is independently chosen from the group consisting of palmitoleic acid, oleic acid, linoleic acid, gamma-linolenic acid, linolenic acid, or a mixture thereof.

15. A method of manufacturing a bloom retarding fat composition according to claim 1 , comprising the steps;

i) providing a desirable amount of component A;

ii) providing a desirable amount of component B;

iii) mixing together the components provided in step i) and ii).

16. A confectionary fat comprising a bloom retarding fat composition according to claim 1 .

17. A chocolate or chocolate like product comprising a confectionary fat according to claim 16 .

18. A filling for a chocolate or a chocolate like product comprising a confectionary fat according to claim 16 .

19. A chocolate confectionary or a chocolate like confectionary comprising a filling according to claim 18 .

20. A chocolate or chocolate like product comprising a bloom retarding fat composition according to claim 1 .

21. A chocolate confectionary or a chocolate like confectionary comprising a chocolate or chocolate like product according to claim 20 .

22. A chocolate confectionary or a chocolate like confectionary comprising a chocolate or chocolate like product according to claim 20 .

23. A filling for a chocolate or a chocolate like product comprising a bloom retarding fat composition according to claim 1 .

24. A chocolate confectionary or a chocolate like confectionary comprising a filling according to claim 23 .

25. A method of manufacturing a chocolate or a chocolate like product comprising the steps:

a) mixing the bloom retarding fat composition according to claim 1 with at least one other chocolate ingredient;

b) subjecting the composition obtained in step a) to a thermal tempering process;

c) cooling the composition obtained in step b).

26. A method of manufacturing a chocolate or a chocolate like product comprising a confectionary fat, comprising the steps:

(a) mixing a bloom retarding fat composition according to claim 1 with at least one other chocolate ingredient;

(b) subjecting the composition obtained in step (a) to a thermal tempering process;

(c) cooling the composition obtained in step (b).

27. A bloom retarding fat composition of claim 1 wherein the unsaturated fatty acid is an oleic acid.