STRUCTURING FATS
The invention relates to a method for providing a structuring fat by the interesterification of a first fat with a high content of saturated long chain fatty acids with a second fat or oil to provide triglyceride compositions having an increased level of H-type fatty acids, especially C18:0 at the 2-position, the triglyceride compositions thus obtained and spreads made therefrom.
1 . A method for making an interesterified triacylglyceride composition comprising an interesterification step of a first fat comprising more than 55 wt. % H-type fatty acids, drawn on the total amount of first fat, with a second fat to provide a triacylglyceride composition, the triacylglyceride composition comprising
an amount of saturated fatty acids of the H-type at the 2-position of at between 20 and 50 wt. % calculated on the total amount of fatty acids at the 2-position, and
an amount of triacylglycerides of the H3 or StStSt type of at least 40 wt. % drawn on the total amount of the triacylglyceride composition,
wherein the first and second fat are non-hydrogenated triglycerides and are not based on, or containing, palm oil or palm oil-based or palm oil-derived fractions, and wherein H is C16:0 (palmitic acid) and/or C18:0 (stearic acid).
2 . The method according to claim 1 , wherein the first fat comprises an amount of C18:0 at the 2-position of at least 55 wt. %.
3 . The method according to claim 1 , wherein the first fat comprises an amount of C16:0 at the 2-position of at most 11 wt. %.
4 . The method according to claim 1 , wherein the interesterification step is a random interesterification.
5 . The method according to claim 1 , wherein the amount of the first fat drawn on the total fat is from 10 to 65 wt. %.
6 . The method according to claim 1 , wherein the interesterified triacylglyceride composition comprises an amount of C16:0 of between 5 and 15 wt. %.
7 . An interesterified triacylglyceride composition obtained by the method of claim 1 .
8 . An interesterified triacylglyceride composition comprising fatty acids, in wt. % on the total amount of fatty acids, wherein the triglyceride composition is an interesterified fat comprising an amount of saturated fatty acids of the H-type at the 2-position of between 20 and 50 wt. %, calculated on the total amount of fatty acids at the 2-position, and further characterised in having:
the sum of C16:0 and C18:0 from 25 to 60 wt. %;
an amount of triacylglycerides of the H3 or StStSt type of at least 40 wt. %;
less than 0.5 wt. % trans fatty acids %.
9 . The interesterified triacylglyceride composition according to claim 8 , wherein the triglyceride composition is an interesterified fat and characterised in having fatty acids at the 2-position:
the sum of C16:0 and C18:0 from 30 to 45 wt. %;
less than 0.5 wt. % trans fatty acids wt. %;
in wt. % on the total amount of fatty acids on the 2-position.
10 . A hard stock or structuring fat comprising the interesterified triacylglyceride composition according to claim 8 .
11 . A method of preparing a hard stock or structuring fat using the interesterified triacylglyceride composition according to claim 8 .
12 . A water-continuous or fat-continuous edible emulsion prepared using the interesterified triacylglyceride composition according to claim 11 .
13 . A method for the preparation of a water-continuous or fat-continuous edible emulsion such as a margarine or spread comprising the steps of combining the interesterified triglyceride composition according to claim 8 , a liquid oil, and an aqueous phase.
14 . A margarine or a margarine fat, comprising an interesterified triglyceride composition according to claim 8 .
15 . A spread, comprising an interesterified triglyceride composition according to claim 8 .