The invention relates to a chocolate or chocolate-like product comprising from 15%to 65%by weight of a sweetener; and from 15%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid. The invention also relates to a process for preparing the chocolate or chocolate-like product and a use of a chocolate or chocolate-like product.
The invention relates to a chocolate or chocolate-like product comprising from 15% to 65% by weight of a sweetener; and from 15% to 45% by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30% by weight of StOSt triglycerides and from 30% to 70% by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid. The invention also relates to a process for preparing the chocolate or chocolate-like product and a use of a chocolate or chocolate-like product.
The invention provides a fat composition comprising from 20% to 50% by weight of palmitic acid (C16:0), from 20% to 45% by weight of oleic acid (C18:1), and from 17% to 40% by weight of linoleic acid (C18:2), said percentages of acid being based on the total weight of C8 to C24 fatty acids; wherein the fat composition has a weight ratio of oleic acid (C18:1) to linoleic acid (C18:2) of from 0.4 to 2.4; wherein the percentage of palmitic acid on the second position of triglyceride (SN-2 of C16:0) is at least 40% based on the total amount of palmitic acid; and wherein the fat composition comprises at most 5.0% by weight of PPP triglycerides and has a weight ratio of OPL triglycerides to OPO triglycerides from 0.80 to 1.60 based on the total glycerides present in the fat composition, wherein O is oleic acid, P is palmitic acid and L is linoleic acid.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
A23L 33/115 - Acides gras ou leurs dérivésGraisses ou huiles
The invention provides a fat composition comprising from 20% to 50% by weight of palmitic acid (C16:0), from 20% to 45% by weight of oleic acid (C18:1), and from 17% to 40% by weight of linoleic acid (C18:2), said percentages of acid being based on the total weight of C8 to C24 fatty acids; wherein the fat composition has a weight ratio of oleic acid (C18:1) to linoleic acid (C18:2) of from 0.4 to 2.4; wherein the percentage of palmitic acid on the second position of triglyceride (SN-2 of C16:0) is at least 40% based on the total amount of palmitic acid; and wherein the fat composition comprises at most 5.0% by weight of PPP triglycerides and has a weight ratio of OPL triglycerides to OPO triglycerides from 0.80 to 1.60 based on the total glycerides present in the fat composition, wherein O is oleic acid, P is palmitic acid and L is linoleic acid.
C11C 1/02 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras à partir de graisses ou huiles
C11C 3/00 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
The invention provides a fat composition comprising from 20% to 50% by weight of palmitic acid (C16:0), from 20% to 45% by weight of oleic acid (C18:1), and from 17% to 40% by weight of linoleic acid (C18:2), said percentages of acid being based on the total weight of C8 to C24 fatty acids; wherein the fat composition has a weight ratio of oleic acid (C18:1) to linoleic acid (C18:2) of from 0.4 to 2.4; wherein the percentage of palmitic acid on the second position of triglyceride (SN-2 of C16:0) is at least 40% based on the total amount of palmitic acid; and wherein the fat composition comprises at most 5.0% by weight of PPP triglycerides and has a weight ratio of OPL triglycerides to OPO triglycerides from 0.80 to 1.60 based on the total glycerides present in the fat composition, wherein O is oleic acid, P is palmitic acid and L is linoleic acid.
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
C11C 1/02 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras à partir de graisses ou huiles
C11C 3/00 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
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