(51) Int Cl.: A23D 7/00 ( ) A23D 7/015 ( ) C11C 3/04 ( ) (56) References cited:

Transcription

1 (19) (12) EUROPEAN PATENT SPECIFICATION (11) EP B1 (4) Date of publication and mention of the grant of the patent: Bulletin 08/0 (21) Application number: (22) Date of filing: (1) Int Cl.: A23D 7/00 (06.01) A23D 7/01 (06.01) C11C 3/04 (06.01) (86) International application number: PCT/EP06/0088 (87) International publication number: WO 07/0390 ( Gazette 07/1) (4) NON-HYDROGENATED HARDSTOCK FAT NICHTHYDRIERTES HARTFETT MATIÈRE GRASSE SOLIDE NON HYDROGÉNÉE (84) Designated Contracting States: AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR () Priority: EP (43) Date of publication of application: Bulletin 08/2 (73) Proprietors: Unilever N.V. 13 AL Rotterdam (NL) Designated Contracting States: AT BE BG CH CZ DE DK EE ES FI FR GR HU IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR Unilever PLC London Greater London EC4P 4BQ (GB) Designated Contracting States: CY GB IE (72) Inventors: VAN HORSEN, Dirk, Simon, Hendriks NL-3133 AT Vlaardingen (NL) HUIZINGA, Hindrik NL-3133 AT Vlaardingen (NL) SASSEN, Cornelis, Laurentius NL-3133 AT Vlaardingen (NL) (74) Representative: Cromsigt, Jenny Unilever Patent Group Olivier van Noortlaan AT Vlaardingen (NL) (6) References cited: WO-A-96/1911 US-A WO-A-03/ EP B1 Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). Printed by Jouve, 7001 PARIS (FR)

2 1 EP B1 2 Description [0001] The invention relates to a new hardstock fat which is non-hydrogenated and to margarines prepared with this hardstock fat. Background [0002] The fat phase of margarine and of similar fat continuous emulsion spreads is often a mixture of a liquid fat or oil and a fat which is solid at room and/or ambient temperature. [0003] The solid fat, denoted as hardstock fat, serves to structure the fat phase and helps to stabilise the emulsion. [0004] For nutritional reasons in recent years the desire is expressed that the level of saturated fatty acids (SAFA) of the fats should be kept as low as possible. [000] W/O emulsion spreads have been on the market for some time aiming to meet this need. Typically, the margarine fat of these products consists of about 87 liquid oil, e.g. sunflower oil and 13 of a hardstock consisting of a randomly interesterified mixture of fully hardened lauric fat, e.g. fully hardened palmkernel oil, and fully hardened palm oil. [0006] Nowadays there are consumers who express concern about chemically modifying fats e.g. by hydrogenating or hardening, which may result in trans-unsaturation if partial hardening is involved. [0007] To meet the need for spreads with low contents of SAFA in the margarine fat which have been produced without using hydrogenation, CA proposes to prepare hardstock by chemically interesterifying a blend of generally equal proportions of palm stearin and palmkernel stearin. [0008] This approach of CA results in products with higher SAFA contents and lower cis unsaturated fatty acid (UFA) contents. [0009] WO96/1911 describes a plastic W/O emulsion spread comprising -14 wt of a hardstock being a stearin fraction of an interesterified mixture of 2-6 wt unhardened lauric fat stearin and 7-3 wt unhardened C16+ fat stearin. [00] In addition there is also a trend towards lower fat spreads. The hardstock described above are not very suitable for low fat spread which still have a relatively large amount of poly unsaturated fatty acids (PUFA). Often an additional hardstock is needed to structure the low fat spreads. [0011] Furthermore these known margarine fats contain appreciable amounts of lauric acids. The presence of lauric acids may have a negative impact on the flavour of the product, because of hydrolysis that occurs during storage. [0012] There is therefore a need for margarine fats that are as good as the prior art products in respect of nutritional properties as well as the sensoric properties of the resulting spreads, but that have been produced without the use of hydrogenation. Furthermore a hardstock fat is needed that is suitable for low fat high PUFA spreads. Moreover a margarine fat with less lauric fatty acids is preferred. [0013] We have now found that one or more of the above mentioned objectives can be reached by a hardstock fat having an amount of saturated fatty acids of at least 80 wt, wherein the amount of H3 mixed triglycerides is between 4 and 60 wt, and wherein the amount of H2X mixed triglycerides is at least wt. Detailed description [0014] For the purpose of the invention H3 mixed is a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acids having a length of C16 and/or C18. H3 mixed is therefor a mix of different triglycerides PPS, PSP, PSS and SPS wherein P stands for palmitic acid (C16) and S for stearic acid (C18). For example PSP stands for a triglyceride where the two palmitic acid are present at the terminal position and the stearic acid in the middle position, and PPS is a triglyceride where a palmitic and a stearic acid are present at the terminal position and a palmitic acid in the middle position. The amount of H3 mixed is the combined amount of all different H3 triglycerides composed of two different fatty acids. [001] H2X mixed is a group of triglycerides consisting of particular H2M triglycerides and H2O triglycerides. [0016] H2M triglycerides are triglycerol esters with two H fatty acid and one M fatty acid wherein M is a saturated fatty acid of a length of C12 and/or C14. Also H2M represents a mix of different tryglycerides e.g SSMy, PPMy, SPMy, SSLa, PPLa, SPLa, wherein P stands for palmitic acid (C16) and S for stearic acid (C18), My for myristic acid (C14) and La for lauric acid (C12). For example SMyP comprises a triglycerides where the a stearic acids and a palmitic acid are present on the terminal position and the myristic acid in the middle position, and SPMy a triglyceride wherein a stearic and a myristic acid are present at the terminal position and a palmitic acid at the middle position. [0017] H2O triglycerides are triglycerol esters with two H fatty acid and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18 (C18:1). Suitably the monounsaturated fatty acid with a length of C18 is olein. Also H2O represents a mix of different tryglycerides e.g SSO, PPO, SPO, PSO and POS, wherein P stands for palmitic acid (C16) and S for stearic acid (C18), O for oleic acid. [0018] For the purpose of the invention the amount of H2X mixed is the combined amount of particular H2M and H2O triglycerides which are composed of three different fatty acids, such as SPMy, PSMy, SMyP, SPLa, PSLa, SLaP, PSO, SPO, or POS. [0019] The terms "fat" and "oil" are used in this specification as synonyms. The term "hardstock" refers to a fat that is solid at room temperature. The hardstock may 2

3 3 EP B1 4 comprise two or more different hard fats, but is preferably a single fat. The hardstock fat may be an interesterified mixture of one or more fats. [00] A "margarine fat" is a fat blend which is suitable for use as a fat in spreads, both fat-continuous and watercontinuous, such a margarine fat usually includes a hardstock and a liquid oil. The term "liquid oil" is used in this specification for fats that are liquid at room temperature preferably also liquid at temperature below room temperature such as below 1, or C. Preferably the solid fat content of the liquid oil is 0 at C, more preferably it is 0 at 1 C. [0021] Solid fats from which lower melting constituents have been removed will be indicated as "stearin fractions". A stearin fraction for the purpose of this description and claims is defined as a triglyceride mixture or fat blend from which at least of the lower melting constituents have been removed by some kind of fractionation, e.g. dry fractionation, multistage countercurrent dry fractionation or solvent fractionation. [0022] The lower melting constituents are indicated as "olein fraction". [0023] In this specification all parts, proportions and percentages are by weight; the amount of fatty acids in an oil or fat is based on the total amount of fatty acids in said oil or fat and the amount of hardstock and/or hard fat in the fat composition is based on the total weight of said fat composition, unless otherwise stated. [0024] The solid fat content (SFC) in this description and claims is expressed as N-value, essentially as defined in Fette, Seifen Anstrichmittel (1978). The stabilisation profile applied is heating to a temperature of 80 C, keeping the oil for at least minutes at 60 C or higher, keeping the oil for 16 hours at 0 C and then minutes at the measuring temperature, except where indicated otherwise. [002] Non-hydrogenated means that the fat or oil has not undergone any hydrogenation treatment. This entails the starting ingredients as well as blends and interesterified mixtures and even fractions of fats. [0026] Preferably non-hydrogenated fats have less than wt of trans-fatty acids, more preferably less than 3 wt trans-fatty acids, or even essentially no trans-fatty acids. [0027] The present invention is suitable for more natural products. More natural means that the product has undergone less modifications or preferably even no modifications other than refining and purification. Natural also encompasses the use of non-chemical variants of treatments, for example dry (non solvent) fractionation instead of wet (solvent) fractionation, with e.g. acetone, hexane or lanza and enzymatic rearrangement instead of chemical randomisation. [0028] In a preferred embodiment of the present invention the combined amount of saturated fatty acids having a length of C12 and/or C14 is 12 to 24 wt. Preferably the amount of saturated fatty acids with a length of C16 is from 43 to. Suitable amounts of saturated fatty acids having a length of C16 and C18 is to 68 wt. The amount of saturated fatty acids with a length of C18 is preferably between 9 and 1. A preferred amount of monounsaturated fatty acid with a length of C18 (C18:1) is less than 17 wt. Preferably the amount of poly unsatuarated fatty acids (PUFA), C18:2 and C18:3 is less than 3 wt. [0029] A very suitable hardstock according to the invention is a hardstock having a combined amount of saturated fatty acids having a length of C12 and/or C14 of 18 to 24 wt. Preferably the amount of saturated fatty acids with a length of C16 is from 48 to. Suitable amounts of saturated fatty acids having a length of C16 and C18 is 60 to 68 wt. A preferred amount of monounsaturated fatty acid with a length of C18 (C18:1) is less than 1 wt. Suitably the monounsaturated fatty acid with a length of C18 is olein. The weight percentage is given on the hardstock fat. [00] This hardstock fat is very suitable for use in fatcontinuous spread, e.g in a heart health product, where the SAFA content is less than wt, the PUFA content is at least 0 wt and the MUFA content is at least wt, while the products is virtually free from trans-fatty acids, preferably less than 3 wt of trans fatty acids. [0031] In one embodiment the hardstock fat according to the invention has a solid fat content of from 88 to 98 at C, from 7 to 90 at C, from 0 to 67 at C and from 32 to 2 at 3 C and from 16 to 36 at C. [0032] Suitably the hardstock fat has a solid fat content of from 94 to 98 at C, from 8 to 90 at C, from 62 to 67 at C and from 4 to 2 at 3 C, and from to 36 at C. This hardstock fat is very suitable for use in fat-continuous spread, e.g in a heart health product, where the SAFA content is less than wt, the PUFA content is at least 0 wt and the MUFA content is at least wt, while the products is virtually free from trans-fatty acids, preferably less than 3 wt of trans fatty acids. [0033] The present invention also relates to a hardstock fat comprising 1 to wt of a lauric fat and 4 to 70 wt of palm oil and to wt of a high C18 fat which has at least wt of fatty acids of C18 length. Preferably the mix of lauric fat, palm oil and high C18 fat is an interesterified mixture. Preferably the interesterification was done enzymatically. [0034] A lauric fat is a fat that has a lauric fatty acid content of at least 3 wt, preferably at least wt. Preferably 17 to wt of a lauric fat is used in the mixture. Suitably the lauric fat is selected from the group comprising palm kernel fat, coconut fat and babassu. Also fractions of the lauric fat may used. Preferably the lauric fat is dry-fractionated to retain the naturalness of the hardstock fat. [003] Palm oil may be present in the mixture in a preferred amount of from to 67 wt. Suitably fractions of palm oil are used herein and combinations of palm oil and or palm oil fractions are envisioned. 3

4 EP B1 6 [0036] The high C18 fat has at least wt, preferably at least 2 wt of saturated fatty acids with C18 length. It may also be preferred that the high C18 fat has to wt of saturated fatty acids of C18 length. The weight percentage is on high C18 fat. Preferably 1 to wt of high C18 fat is used in the interesterified mixture. [0037] Furthermore, in another preferred embodiment the high C18 fat is selected from the group comprising shea fat or even shea butter as it is often called, illipe pentadesma, shea olein, or shea stearin. A preferred fat is shea stearin. [0038] Suitably the hardstock fat is a single fat. The advantage of having a single hardstock fat compared to a blend of different fats is that only one type of fat needs to be prepared. Furthermore, with a single fat there is no need for blending two or more different fats in specific ratios. For the purpose of the invention a single fat is envisioned to encompass one fat but also one interesterified mixture is regarded as a single fat. [0039] Furthermore the present invention also relates to a process for producing a hardstock fat according to the invention comprising: interesterifying a mixture 1 to wt of a lauric fat and 4 to 70 wt of palm oil and to wt of a high C18 fat which has at least wt of saturated fatty acids of C18 length, optionally fractionating the interesterified mixture, such that the resulting hardstock fat has an amount of saturated fatty acids of at least 80 wt, wherein the amount of H3 mixed triglycerides is between 4 and 60 wt, and wherein the amount of H2X mixed triglycerides is at least wt. [00] Preferably the hardstock fat has a combined amount of saturated fatty acids having a length of C12 and C14 of 12 to 24 wt, the combined amount of saturated fatty acids having a length of C16 and C18 of to 68 wt, the amount of saturated fatty acids with a length of C16 from 43 to wt, the amount of saturated fatty acids with a length of C18 from 9 to 1 wt, and the total amount of fully saturated fatty acids from 80 to 8 wt, an amount of mono-unsaturated fatty acids with a length of C18 (C18:1) of less than 17 wt, and an amount of poly unsaturated fatty acids (PUFA) of less than 3. [0041] Preferably 2 to 3 wt of lauric fat is used in the interesterified mixture. Suitably the lauric fat may be selected from the group comprising palm kernel fat, coconut fat and babassu fat and fractions thereof and combinations thereof. [0042] Suitably palm oil fractions are used, also combinations of fractions and/or palm oil may be used. The combined amount of the palm oil fat and/or palm oil fraction is preferably to 67 wt. Preferably the high C18 fat has at.least 2 wt of saturated fatty acids of C18 length. A preferred high C18 fat is selected from the group comprising shea fat, pentadesma, illipe, shea olein, or shea stearin. A preferred fat is shea stearin. Preferably 1 to wt of a high C18 fat is used in the interesterified mixture. [0043] In a preferred embodiment of the present invention the combined amount of saturated fatty acids having a length of C12 and/or C14 is 18 to 24 wt. Preferably the amount of saturated fatty acids with a length of C16 is from 48 to. Suitable amounts of saturated fatty acids having a length of C16 and C18 is 60 to 68 wt. A preferred amount of monosaturated fatty acid with a length of C18 (C18:1) is less than 1 wt. [0044] Preferably the resulting fat has a solid fat content of 88 to 98 at C, 7 to 90 at C, 0 to 67 at C and 32 to 2 at 3 C and 16 to 36 at C. More preferably the hardstock fat has a solid fat content of 94 to 98 at C, 8 to 90 at C, 62 to 67 at C and 4 to 2 at 3 C, and to 36 at C. [004] In a preferred embodiment of the present invention the interesterification is catalysed by enzymes. Rearrangement by enzymes enhances the naturalness of the fat of the present invention. [0046] Optionally the interesterified mixture is further fractionated. Preferably the interesterified mixture is dryfractionated. [0047] The present invention further relates to a margarine fat comprising a liquid vegetable oil in an amount of 0 to 9 wt and a hardstock fat according to the invention in an amount of to 0 wt. Preferably the amount of hardstock fat in the margarine fat is to wt, more preferably - 1 wt. The amount of liquid oil is preferably wt, more preferably wt. The weight percentages are on margarine fat. [0048] Suitable liquid vegetable oils for the margarine fat are selected from the group comprising rapeseed oil, sunflower oil, safflower oil, linseed oil, corn oil, groundnut oil, soybean oil, linola oil and blends thereof. [0049] Furthermore the present invention relates to a margarine or fat-continuous spread comprising a margarine fat according to the invention. [000] In another embodiment the present invention also relates to a water-continuous spread comprising a margarine fat according to the invention. Examples Example 1: [001] A hardstock was prepared with the following ingredients 16 of a shea stearin, 19 of a palm kernel fat and 6 of a Palm oil fraction. The fats were mixed and interesterified. [002] The hardstock fat had the following fatty acids profile C 8:0 0.8 C :

5 7 EP B1 8 (continued) profile Example 2: C 12:0 9.3 C 14:0 3.9 C 16:0 3.9 C 18: C 18: C 18:2 2. C 18:3 0.0 C :0 0.3 C mono unsat 0.0 C 22:0 0.0 H3 mixed 47.8 H2Xmixed 11.9 SAFA 82.2 MUFA 14.4 PUFA 2. 1 C 8:0 1.6 C :0 1.4 C 12: C 14:0 6.4 C 16: C 18:0.7 C 18:1 14. C 18:2 2. C 18:3 0.0 C :0 0.2 C mono unsat 0.0 C 22:0 0.0 H3 mixed 46.9 H2X mixed.9 SAFA 82.2 MUFA 14. PUFA 2. [003] A hardstock was prepared with the following ingredients 13. of a shea stearin, 29. of a palm kernel fat and 7 of a palm oil fraction. The fats were mixed and interesterified. [004] The hardstock fat had the following fatty acids profile Example 3: C 8:0 1.3 C :0 1.1 C 12: C 14:0.4 C 16: C 18: C 18: C 18:2 2. C 18:3 0.0 C :0 0.3 C mono unsat 0.0 C 22:0 0.0 H3 mixed 47.1 H2x mixed 11. SAFA 82.2 MUFA 14.4 PUFA 2. [00] A hardstock was prepared with the following ingredients 12 of a shea stearin, 36. of a palm kernel fat and 1. of a Palm oil fraction. The fats were mixed and interesterified. [006] The hardstock fat had the following fatty acids Example 4: [007] A margarine was prepared with the hardstock of example 1 with the following ingredients: Example : Fatblend rapeseed oil 16 sunflower oil 74 hardstock example 1 Monoglyceride 0.16 Lecithine 0.0 Colourant 0.04 Flavour (fat) 0.01 Total 3 Water 63.4 Acid 0.1 Thickener 1.2 Preservative 0.1 Flavour (water) 0.01 [008] A margarine spread was prepared with the hardstock of example 1 with the following ingredients: Total 6 SAFA.0 Fatblend 39.4

6 9 EP B1 Example 6: (continued) sunflower oil 78 rapeseed oil hardstock example 1 12 Monoglyceride 0.3 Lecithine 0.2 Colourant 0.04 Flavour 0.01 Total Water 9.97 Acid 0.03 [009] A margarine spread was prepared with the hardstock of example 1 with the following ingredients: [0060] The margarine had the following fatty acid profile: Total 60 SAFA 21.7 Fatblend 8.9 sunflower oil 77 rapeseed oil 11 hardstock example 1 12 Monoglyceride 0.6 Lecithine 0.4 Colourant 0.04 Flavour 0.01 Total 60 Water 39.8 Acid 0.2 Total SAFA 21. C 8:0 0.1 C :0 0.1 C 12:0 1.3 C 14:0 0.6 C 16: C 18:0 4.6 C 18: C 18:2 0.1 C 18:3 0.9 C :0 0.1 C mono unsat Example 7: [0061] A light margarine spread was prepared with the hardstock of example 1 with the following ingredients: [0062] The margarine had the following fatty acid profile: Example 8: (continued) C 22:0 0.3 Fatblend 24. sunflower oil 87 hardstock example 1 13 Monoglyceride 0.3 Lecithine 0.0 Colourant 0.04 Flavour 0.01 Total 2 Water Starch 6 Thickener 2. Preservative 0.13 Acid 0.2 Total 7 C 8:0 0.1 C :0 0.1 C 12:0 1.4 C 14:0 0.6 C 16: C 18:0.0 C 18:1 2.8 C 18:2 4.2 C 18:3 0.0 C :0 0.0 C mono unsat 0.0 C 22:0 0.3 [0063] Stability test were performed on the margarine spreads and compared to a margarine spread with a hydrogenated hardstock. 3 fat margarine spreads were compared. comparative product: Fatblend

7 11 EP B1 12 [0064] The hydrogenated hardstock is an interesterified mixture of 60 fully hardened palm kernel oil and hardened palm oil. [006] The comparative product was compared with the margarine spread from example 4. stability test: [0066] For 2 to 3 weeks: 12 hours at C and 12 hours at C. After every week droplet size and spreadability, and visual check on emulsion breakdown was performed. [0067] After 3 weeks the comparative product had an acceptable stability, the emulsion had not broken down however the spreadability was perceived as moderate. [0068] In contrast, the margarine of example 4 had a very good stability. No emulsion break down had occurred and the spreadability was still very good. Example 9: (continued) rapeseed oil 16 sunflower oil 74 hydrogenated hardstock Monoglyceride 0.16 Lecithine 0.0 Colourant 0.04 Flavour (fat) 0.01 Total 3 Water 63.4 Acid 0.1 Thickener 1.2 Preservative 0.1 Flavour (water) 0.01 Total 6 SAFA 21.7 [0069] Stability test were performed on the margarine spreads and compared to a margarine having two hardstock fats. fat margarine spreads were compared. comparative example: Fatblend 39.4 sunflower oil 76 rapeseed oil hardstock 1 8 hardstock 2 6 Monoglyceride hardstock 1 is an interesterified mix of 6 of a palm oil fraction and 3 of palm kernel oil. hardstock 2 is an interesterified mix of 60 of a palm oil fraction and of a shea stearin. [0070] The comparative product was compared with the margarine spread from example. Stability test: [0071] For 2 to 3 weeks: 12 hours at C and 12 hours at C. After every week droplet size and spreadability, and visual check on emulsion breakdown was performed. [0072] After 3 weeks both the comparative product and the margarine of example had a very good stability. No emulsion break down had occurred and the spreadability was still very good. Showing that the single hardstock of the invention gives also very good products. Claims (continued) Lecithine 0.2 Colourant 0.04 Flavour 0.01 Total Water 9.97 Acid 0.03 Total 60 SAFA Hardstock fat having an amount of saturated fatty acids of at least 80 wt, wherein the amount of H3 mixed triglycerides is between 4 and 60 wt, H3 mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acids having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; and wherein the amount of H2X mixed triglycerides is at least wt, H2X mixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acid and one M fatty acid wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acid and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are 7

8 13 EP B1 14 composed of three different fatty acids. 2. Hardstock fat according to claim 1 wherein a combined amount of saturated fatty acids having a length of C12 and/or C14 is from 12 to 24 wt, an amount of saturated fatty acids having a length of C16 is from 43 to wt, a combined amount of saturated fatty acids having a length of C16 and C18 is to 68 wt, an amount of saturated fatty acids having a length of C18 between 9 and 1 wt, an amount of mono unsaturated fatty acids with a length of C18 (C18:1) of less than 17 wt, a total amount of fully saturated fatty acids of between 80 and 8 wt and an amount of poly unsaturated fatty acids (PUFA) of less than 3 wt. 3. Hardstock according to claim 1 or 2 wherein the amount of saturated fatty acids having a length of C12 and/or C14 is from 18 to 24 wt. 4. Hardstock according to any of claim 1 to 3 wherein the amount of saturated fatty acids having a length of C16 is from 48 to wt.. Hardstock according to any of claim 1 to 4 wherein the combined amount of saturated fatty acids having a length of C16 and C18 is from 60 to 68 wt. 6. Hardstock according to any of claim 1 to wherein the amount of mono unsaturated fatty acids with a length of C18 (C18:1) is less than 1 wt. 7. Hardstock according to any of claim 1 to 6 wherein the ratio of palmitic acid to stearic acid is from 3 to. 8. Hardstock according to any of claim 1 to 7 having a solid fat content at C (N) of from 88 to 98, a solid fat content at C (N) of from 7 to 90, a solid fat content at C (N) of from 0 to 67, a solid fat content at 3 C (N3) of from 32 to 2, a solid fat content at C (N) of from 16 to Process according to claim wherein the amount of lauric fat is between 17 and wt. 12. Process according to claim or 11 wherein the amount of palm oil is between and 67 wt. 13. Process according to any of claim to 12 wherein the amount of high C18 fat is between 1 and wt. 14. Process according to any of claim to 13 wherein a combined amount of saturated fatty acids having a length of C12 and/or C14 is from 12 to 24 wt, an amount of saturated fatty acids having a length of C16 is from 43 to wt, a combined amount of saturated fatty acids having a length of C16 and C18 is to 68 wt, an amount of saturated fatty acids having a length of C18 between 9 and 1 wt, an amount of mono unsaturated fatty acids with a length of C18 (C18:1) of less than 17 wt, a total amount of fully saturated fatty acids of between 80 and 8 wt and an amount of poly unsaturated fatty acids (PUFA) of less than 3 wt. 1. Process according to any of claim to 14 wherein the ratio of palmitic acid to stearic acid is from 3 to. 16. Process according to any of claim to 1 wherein the hardstock has a solid fat content at C (N) of from 88 to 98, a solid fat content at C (N) of from 7 to 90, a solid fat content at C (N) of from 0 to 67, a solid fat content at 3 C (N3) of from 32 to 2, a solid fat content at C (N) of from 16 to A margarine fat comprising a liquid vegetable oil in an amount of 9 to 0 wt and a hardstock fat according to any of claims 1 to 9 in an amount of to 0 wt. 18. Spread comprising a margarine fat according to claim Hardstock fat according to any of claim 1 to 8 wherein the fat is a single fat.. Process for producing a hardstock fat according to any of the claims of 1 to 9 comprising interesterifying a mixture comprising 1 to wt of a lauric fat and 4 to 70 wt of.palm oil and to wt of a high C18 fat which has at least wt of saturated fatty acids of C18 length, optionally fractionating the interesterified mixture, such that the resulting hardstock fat has an amount of saturated fatty acids of at least 80 wt, wherein the amount of H3 mixed triglycerides is between 4 and 60 wt, and wherein the amount of H2X mixed triglycerides is at least wt. 4 0 Patentansprüche 1. Hartfett, das eine Menge an gesättigten Fettsäuren von wenigstens 80 Gew.- hat, in dem die Menge an H3 mixed -Triglyceriden zwischen 4 und 60 Gew.- ist, wobei H3 mixed eine Gruppe von Triglyceriden ist, die aus Triglycerinestern von 3 H-Fettsäuren besteht, wobei H eine gesättigte Fettsäure mit einer Länge C16 und/oder C18 ist, wobei der Triglycerinester aus zwei verschiedenen Fettsäuren besteht; und in dem die Menge an H2X mixed -Triglyceriden wenigstens Gew.- ist, wobei H2X mixed eine Gruppe von Triglyceriden ist, die aus H2M- 8

9 1 EP B1 16 Triglyceriden und H-Triglyceriden besteht, wobei H2M-Triglyceride Triglycerinester mit 2H- Fettsäuren und einer M-Fettsäure sind, wobei M eine gesättigte Fettsäure mit einer Länge C12 und/oder C14 ist, und wobei H2O-Triglyceride Triglycerinester mit 2H-Fettsäuren und einer O- Fettsäure sind, wobei O eine ungesättigte Fettsäure mit einer Länge C18 ist, wobei die H2Mund H2O-Triglyceride aus drei verschiedenen Fettsäuren bestehen. 2. Hartfett nach Anspruch 1, in dem eine kombinierte Menge an gesättigten Fettsäuren mit einer Länge C12 und/oder C14 12 bis 24 Gew.- ist, eine Menge an gesättigten Fettsäuren mit einer Länge C16 43 bis Gew.- ist, eine kombinierte Menge an gesättigten Fettsäuren mit einer Länge C16 und C18 bis 68 Gew.- ist, eine Menge an gesättigten Fettsäuren mit einer Länge C18 zwischen 9 und 1 Gew.- ist, eine Menge an mono-ungesättigten Fettsäuren mit einer Länge C18 (C18:1) weniger als 17 Gew.- ist, eine Gesamtmenge an vollständig gesättigten Fettsäuren zwischen 80 und 8 Gew.- ist und eine Menge an mehrfach ungesättigten Fettsäuren (PUFA) weniger als 3 Gew.- ist. 3. Hartfett nach Anspruch 1 oder 2, in dem die Menge an gesättigten Fettsäuren mit einer Länge C12 und/ oder C14 18 bis 24 Gew.- ist. 4. Hartfett nach einem der Ansprüche 1 bis 3, in dem die Menge an gesättigten Fettsäuren mit einer Länge C16 48 bis Gew.- ist.. Hartfett nach einem der Ansprüche 1 bis 4, in dem die kombinierte Menge an ungesättigten Fettsäuren mit einer Länge C16 und C18 60 bis 68 Gew.- ist. 6. Hartfett nach einem der Ansprüche 1 bis, in dem die Menge an mono- ungesättigten Fettsäuren mit einer Länge C18 (C18:1) weniger als 1 Gew.- ist. 7. Hartfett nach einem der Ansprüche 1 bis 6, in dem das Verhältnis von Palmitinsäure zu Stearinsäure 3 bis ist. 8. Hartfett nach einem der Ansprüche 1 bis 7, das bei C einen Gehalt an festem Fett (N) von 88 bis 98, bei C einen Gehalt an festem Fett (N) von 7 bis 90, bei C einen Gehalt an festem Fett (N) von 0 bis 67, bei 3 C einen Gehalt an festem Fett (N3) von 32 bis 2, bei C einen Gehalt an festem Fett (N) von 16 bis 36 hat. 9. Hartfett nach einem der Ansprüche 1 bis 8, in dem das Fett ein einzelnes Fett ist Verfahren zur Herstellung eines Hartfetts nach einem der Ansprüche 1 bis 9, umfassend Umesterung eines Gemisches, das 1 bis Gew.- eines Laurinfettes und 4 bis 70 Gew.- Palmöl und bis Gew.- eines Fetts mit hohem C18-Gehalt, das wenigstens Gew.- gesättigte Fettsäuren mit C18- Länge hat, umfasst, gegebenenfalls Fraktionierung des umgeesterten Gemisches, so dass das resultierende Hartfett eine Menge an gesättigten Fettsäuren von wenigstens 80 Gew.- hat, wobei die Menge an H3 mixed -Triglyceriden zwischen 4 und 60 Gew.- ist und wobei die Menge an H2X mixed -Triglyceriden wenigstens Gew.- ist. 11. Verfahren nach Anspruch, wobei die Menge an Laurinfett zwischen 17 und Gew.- ist. 12. Verfahren nach Anspruch oder 11, wobei die Menge an Palmöl zwischen und 67 Gew.- ist. 13. Verfahren nach einem der Ansprüche bis 12, wobei die Menge an Fett mit hohem C18-Gehalt zwischen 1 und Gew.- ist. 14. Verfahren nach einem der Ansprüche bis 13, wobei eine kombinierte Menge an gesättigten Fettsäuren mit einer Länge C12 und/oder C14 12 bis 24 Gew.- ist, eine Menge an gesättigten Fettsäuren mit einer Länge C16 43 bis Gew.- ist, eine kombinierte Menge an gesättigten Fettsäuren mit einer Länge C16 und C18 bis 60 Gew.- ist, eine Menge an gesättigten Fettsäuren mit einer Länge C18 zwischen 9 und 1 Gew.- ist, eine Menge an monoungesättigten Fettsäuren mit einer Länge C18 (C18: 1) kleiner als 17 Gew.- ist, eine Gesamtmenge an vollständig gesättigten Fettsäuren zwischen 80 und 8 Gew.- ist und eine Menge an mehrfach ungesättigten Fettsäuren (PUFA) weniger als 3 Gew.- ist. 1. Verfahren nach einem der Ansprüche bis 14, wobei das Verhältnis von Palmitinsäure zu Stearinsäure 3 bis ist. 16. Verfahren nach einem der Ansprüche bis 1, wobei das Hartfett bei C einen Gehalt an festem Fett (N) von 88 bis 98, bei C einen Gehalt an festem Fett (N) von 7 bis 90, bei C einen Gehalt an festem Fett (N) von 0 bis 67, bei 3 C einen Gehalt an festem Fett (N3) von 32 bis 2, bei C einen Gehalt an festem Fett (N) von 16 bis 36 hat. 17. Margarinefett, umfassend ein flüssiges Pflanzenöl in einer Menge von 9 bis 0 Gew.- und ein Hartfett nach einem der Ansprüche 1 bis 9 in einer Menge von bis 0 Gew Aufstrich, der ein Margarinefett nach Anspruch 17 9

10 17 EP B1 18 umfasst. Revendications 1. Matière grasse solide ayant une quantité d acides gras saturés d au moins 80 en poids, d acides gras saturés ayant une longueur en C16 et C18 est de 60 à 68 en poids. 6. Masse solide selon l une quelconque des revendications 1 à, dans laquelle la quantité d acides gras monoinsaturés ayant une longueur en C18 (C18:1) est inférieure à 1 en poids. dans laquelle la quantité de triglycérides H3- mixtes est comprise entre 4 et 60 en poids, H3-mixtes désignant un groupe de triglycérides constitués d esters de triglycérol d acides gras 3 H où H est un acide gras saturé ayant une longueur en C16 et/ou C18, où l ester de triglycérol est composé de deux acides gras différents ; et dans laquelle la quantité de triglycérides H2X-mixtes est d au moins en poids, H2Xmixtes désignant un groupe de triglycérides constitués de triglycérides H2M et de triglycérides H2O, où les triglycérides H2M sont des esters de triglycérol avec deux acides gras H et un acide gras M, où M est un acide gras saturé ayant une longueur en C12 et/ou C14, et où les triglycérides H2O sont des esters de triglycérol avec deux acides gras H et un acide gras O, où O est un acide gras insaturé ayant une longueur en C18, où les triglycérides H2M et H2O sont composés de trois acides gras différents. 2. Matière grasse solide selon la revendication 1, dans laquelle la quantité combinée d acides gras saturés ayant une longueur en C12 et/ou C14 est de 12 à 24 en poids, la quantité d acides gras saturés ayant une longueur en C16 est de 43 à en poids, la quantité combinée d acides gras saturés ayant une longueur en C16 et C18 est de à 68 en poids, la quantité d acides gras saturés ayant une longueur en C18 est comprise entre 9 et 1 en poids, la quantité d acides gras monoinsaturés ayant une longueur en C18 (C18:1) est inférieure à 17 en poids, la quantité totale d acides gras entièrement saturés est comprise entre 80 et 8 en poids, et la quantité d acides gras polyinsaturés (AGPI) est inférieure à 3 en poids. 3. Masse solide selon la revendication 1 ou 2, dans laquelle la quantité d acides gras saturés ayant une longueur en C12 et/ou C14 est comprise entre 18 et 24 en poids. 4. Masse solide selon l une quelconque des revendications 1 à 3, dans laquelle la quantité d acides gras saturés ayant une longueur en C16 est de 48 à en poids.. Masse solide selon l une quelconque des revendications 1 à 4, dans laquelle la quantité combinée Masse solide selon l une quelconque des revendications 1 à 6, dans laquelle le rapport de l acide palmitique à l acide stéarique est de 3 à. 8. Masse solide selon l une quelconque des revendications 1 à 7, ayant une teneur en graisse solide à C (N) de 88 à 98, une teneur en graisse solide à C (N) de 7 à 90, une teneur en graisse solide à C (N) de 0 à 67, une teneur en graisse solide à 3 C (N3) de 32 à 2, une teneur en graisse solide à C (N) de 16 à Matière grasse solide selon l une quelconque des revendications 1 à 8, dans laquelle la graisse est une graisse unique.. Procédé pour produire une matière grasse solide selon l une quelconque des revendications 1 à 9, comprenant l inter-estérification d un mélange comprenant 1 à en poids d une graisse laurique et 4 à 70 en poids d huile de palme et à en poids d une graisse à forte teneur en C18 qui a au moins en poids d acides gras saturés ayant une longueur en C18, éventuellement le fractionnement du mélange inter-estérifié, de façon que la matière grasse solide résultante ait une quantité d acides gras saturés d au moins 80 en poids, dans lequel la quantité de triglycérides H3-mixtes est comprise entre 4 et 60 en poids, et dans lequel la quantité de triglycérides H2X-mixtes est d au moins en poids. 11. Procédé selon la revendication, dans lequel la quantité de graisse laurique est comprise entre 17 et en poids. 12. Procédé selon la revendication ou 11, dans lequel la quantité d huile de palme est comprise entre et 67 en poids. 13. Procédé selon l une quelconque des revendications à 12, dans lequel la quantité de graisse à forte teneur en C18 est comprise entre 1 et en poids. 14. Procédé selon l une quelconque des revendications à 13, dans lequel la quantité combinée d acides gras saturés ayant une longueur en C12 et/ou C14 est de 12 à 24 en poids, la quantité d acides gras saturés ayant une longueur en C16 est de 43 à

11 19 EP B1 en poids, la quantité combinée d acides gras saturés ayant une longueur en C16 et C18 est de à 68 en poids, la quantité d acides gras saturés ayant une longueur en C18 est comprise entre 9 et 1 en poids, la quantité d acides gras monoinsaturés ayant une longueur en C18 (C18:1) est inférieure à 17 en poids, la quantité totale d acides gras entièrement saturés est comprise entre 80 et 8 en poids, et la quantité d acides gras polyinsaturés (AGPI) est inférieure à 3 en poids. 1. Procédé selon l une quelconque des revendications à 14, dans lequel le rapport de l acide palmitique à l acide stéarique est de 3 à. 16. Procédé selon l une quelconque des revendications à 1, dans lequel la masse solide a une teneur en graisse solide à C (N) de 88 à 98, une teneur en graisse solide à C (N) de 7 à 90, une teneur en graisse solide à C (N) de 0 à 67, une teneur en graisse solide à 3 C (N3) de 32 à 2, une teneur en graisse solide à C (N) de 16 à Matière grasse de type margarine comprenant une huile végétale liquide en une quantité de 9 à 0 en poids et une matière grasse solide selon l une quelconque des revendications 1 à 9 en une quantité de à 0 en poids Produit à tartiner comprenant une matière grasse de type margarine selon la revendication

12 EP B1 REFERENCES CITED IN THE DESCRIPTION This list of references cited by the applicant is for the reader s convenience only. It does not form part of the European patent document. Even though great care has been taken in compiling the references, errors or omissions cannot be excluded and the EPO disclaims all liability in this regard. Patent documents cited in the description CA [0007] [0008] WO A [0009] Non-patent literature cited in the description FETTE. Seifen Anstrichmittel, 1978, vol. 80, [0024] 12