EDIBLE FAT-CONTAINING PRODUCTS
Edible fat-containing product comprising an aqueous phase and 30-99 wt. % of a fat phase, comprising a liquid vegetable oil and a structuring fat, wherein the structuring fat does not contain palm oil or palm oil-derived fractions, wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt. % and its application as a spread or a wrapper.
1 . Edible fat-containing product comprising an aqueous phase and 30-99 wt. % of a fat phase, wt. % calculated on the weight of the product, wherein the fat phase comprises a liquid vegetable oil and 5-90 wt. % of a structuring fat, wt. % calculated on the fat phase,
wherein the structuring fat calculated on the amount of structuring fat contains between 3 and 22 wt. % of C16:0,
wherein the structuring fat does not contain palm oil or palm oil-derived fractions,
wherein the structuring fat and/or liquid vegetable oil do(es) not contain hydrogenated oil or fat or fractions thereof,
wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt. %.
2 . Edible fat-containing product according to claim 1 , wherein an amount of C18:0 (stearic acid) at the 2-position of the glycerol backbone (2-C18:0) is from 5 to 50 wt. % calculated on the amount of fatty acids on the 2-position of the glycerol backbone.
3 . Edible fat-containing product according to claim 1 , wherein the fat phase comprises an amount of C16:0 (palmitic acid) of less than 25 wt. %.
4 . Edible fat-containing product according to claim 1 wherein the fat phase comprises an amount of C18:0 (stearic acid) of more than 5 wt. %.
5 . Edible fat-containing product according to claim 1 , wherein the fat phase comprises an amount of 2-C18:0 (stearic acid) of more than 5 wt. %.
6 . Edible fat-containing product according to claim 1 , wherein the structuring fat comprises, calculated on the amount of structuring fat, an amount of C18:0 (stearic acid) from 5 to 60 wt. %.
7 . Edible fat-containing product according to claim 1 , wherein the structuring fat comprises, calculated on the amount of structuring fat, an amount of C18:0 (stearic acid) at the 2-position of the glycerol backbone (2-C18:0) from 5 to 60 wt. %.
8 . (canceled)
9 . Edible fat-containing product according to any of claim 1 , wherein the fat-containing product is a emulsion comprising 40-80 wt. % of a fat phase, wt. % calculated on the amount of product, wherein the fat phase comprises a liquid vegetable oil and from 20 to 60 wt. % of a structuring fat, wt. % calculated on the fat phase, wherein the fat phase comprises, calculated on the amount of the fat phase, an amount of C18:0 (stearic acid) from 5 to 15 wt. %.
10 . Edible fat-containing product according to claim 1 , wherein the fat-containing product is an emulsion comprising 60-95 wt. % of the fat phase, wt. % calculated on the amount of product, wherein the fat phase comprises a liquid vegetable oil and 5 to 75 wt. % of a structuring fat, wt. % calculated on the fat phase, wherein the fat phase comprises, calculated on the fat phase, an amount of C18:0 (stearic acid) from 5 to 15 wt. %.
11 . Edible fat-containing product according to claim 1 , wherein the fat-containing product comprises 75-99 wt. % of a fat phase, wt. % calculated on the amount of product, wherein the fat phase comprises a liquid vegetable oil and 50 to 95 wt. % of a structuring fat, wt. % calculated on the fat phase, wherein the fat phase comprises, calculated on the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt. %.
12 . Edible fat-containing product according to claim 1 , wherein the edible fat containing product is in the form of a low fat spread.
13 . Edible fat-containing product according to claim 1 , wherein the edible fat containing product is in the form of a high fat spread.
14 . Edible fat-containing product according to claim 1 , wherein the edible fat containing product is in the form of a wrapper.
15 . Method for the preparation of an edible fat-containing product comprising the steps of comprises the steps of:
providing an aqueous component;
providing a fat phase comprising a liquid oil and a structuring fat; and
mixing the fat phase with the aqueous phase to obtain the edible fat-containing product;
wherein the fat phase does not contain palm oil or palm oil-derived fractions,
wherein, optionally, the structuring fat and/or liquid vegetable oil do(es) not contain hydrogenated oil or fat or fractions thereof, and
wherein the structuring fat calculated on the amount of structuring fat contains between 3 and 22 wt. % of C16:0,
wherein the fat phase comprises, calculated on the amount fatty acids of the triglycerides of the fat phase, an amount of C18:0 (stearic acid) from 5 to 25 wt. %.