VEGETABLE FAT COMPOSITION CONTAINING C14 FATTY ACIDS Russian patent published in 2024 - IPC A23D9/00 A23G1/38 

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil industry. Vegetable fat composition containing at least two different triglycerides, where triglycerides contain fatty acids selected from saturated (S) fatty acids and unsaturated (U) fatty acids, and at least one of the triglycerides contains C14 fatty acids, and wherein the vegetable fat composition contains from 5% to 95% by weight of C14 fatty acids compared to the total weight of the fatty acids, where the ratio of the weight of the C14 fatty acids to the total weight of the C8, C10, C12 and C14 fatty acids in the vegetable fat composition is from 0.40 to 1.00, and where the vegetable fat composition is free from nutmeg oil, where triglycerides contain at least 5 wt.% C16 fatty acids selected from C16:0 (palmitic acid), C16:1 (palmitoleic acid) or combinations thereof, and/or at least 5 wt.% C18 fatty acids selected from C18:0 (stearic acid), C18:1 (oleic acid), C18:2 (linoleic acid) or combinations thereof. Cocoa butter substitute (CBR) containing said vegetable fat composition. Method of producing a vegetable composition involves the following steps: a) mixing glycerine and fatty acids, where fatty acids are from 5% to 95% by weight of C14, in a reaction vessel comprising a vacuum inlet, thus obtaining a first mixture of glycerol and fatty acids; b) heating the first mixture of glycerol and fatty acids to at least 140 °C at reduced pressure for a given period of time, where the given period of time is at least 10 minutes; c) holding the first mixture of glycerol and fatty acids at the temperature of step b) for a predetermined period of time, thus obtaining a second mixture of glycerol and fatty acids, where the predetermined period of time is at least 10 minutes; d) heating the second mixture of glycerol and fatty acids to at least 180 °C for a given period of time, where the given period of time is at least 1 hour; e) holding the second mixture of glycerol and fatty acids at the temperature of step d) for a given period of time, thus obtaining a crude vegetable fat composition, where the given period of time is at least 2 hours. Additionally, the method envisages: f) optionally bleaching and filtering the crude vegetable fat composition; and g) optionally removing unreacted excess free fatty acids from the crude vegetable fat composition by distillation at a temperature of at least 160 °C, optionally under reduced pressure, to obtain a final vegetable fat composition containing triglycerides. Obtained vegetable fat composition is used in a food product. Food product selected from confectionary, chocolate or chocolate-like product containing from 10 wt.% to 70 wt.%, in particular, from 20 wt.% to 65 wt.%, in particular from 25 wt.% to 40 wt.%, by weight of the vegetable fat composition.

EFFECT: invention enables to obtain a product from vegetable fat with a low risk of soapy taste, which has a very short hardening time, intense luster of the end product and good melting, as well as low content or absence of trans-unsaturated fatty acids.

25 cl, 8 tbl, 8 ex