Palm Fractionated Oil, and Oil Composition and Food Product Containing Same - DocsLib

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(11) EP 2 671 455 B1

(12) EUROPEAN PATENT SPECIFICATION

(45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23D 9/00 (2006.01) A23D 7/00 (2006.01) 21.06.2017 Bulletin 2017/25 A23D 9/007 (2006.01) C11B 7/00 (2006.01) A23G 1/00 (2006.01) (21) Application number: 12771913.6 (86) International application number: (22) Date of filing: 01.02.2012 PCT/JP2012/052314

(87) International publication number: WO 2012/140937 (18.10.2012 Gazette 2012/42)

(54) PALM FRACTIONATED OIL, AND OIL COMPOSITION AND FOOD PRODUCT CONTAINING SAME FRAKTIONIERTES PALMÖL SOWIE ÖLZUSAMMENSETZUNG UND NAHRUNGSMITTEL DAMIT HUILE DE PALME FRACTIONNÉE, COMPOSITION D’HUILE ET PRODUIT ALIMENTAIRE LA CONTENANT

(84) Designated Contracting States: WO-A1-2011/132734 JP-A- 2006 025 671 AL AT BE BG CH CY CZ DE DK EE ES FI FR GB JP-A- 2011 225 778 JP-A- 2012 065 657 GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR • JEOUNG MAE SON ET AL: "Optimisation of tripalmitin-richfractionation from palm stearin by (30) Priority: 14.04.2011 JP 2011090179 response surface methodology", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (43) Date of publication of application: vol. 90, no. 9, 30 July 2010 (2010-07-30), pages 11.12.2013 Bulletin 2013/50 1520-1526, XP055106755, ISSN: 0022-5142, DOI: 10.1002/jsfa.3978 (73) Proprietor: J-Oil Mills, Inc. • YUQING ZHOU AND RICHARD W. HARTEL: Tokyo 104-0044 (JP) "PHASE BEHAVIOUS OF MODEL LIPID SYSTEMS: SOLUBILITY OF HIGH-MELTING (72) Inventors: FATS IN LOW-MELTING FATS", JOURNAL OF • SADAKANE, Tadayoshi THE AMERICAN OIL CHEMISTS’ SOCIETY., vol. Tokyo 104-0044 (JP) 83, no. 6, 2006, pages 505-511, XP002721531, • HARA, Yusuke USAOCS PRESS, CHAMPAIGN, IL. ISSN: Tokyo 104-0044 (JP) 0003-021X •ITO,Hiroshi • HIROAKI MIHARA ET AL: "Effect of Tokyo 104-0044 (JP) Crystallization Temperature of Palm Oil on Its • MURAMATSU, Hiroshi Crystallization. IV. The Influence of Tokyo 104-0044 (JP) Tripalmitoylglycerol (PPP) on the Crystallization • YAMAGUCHI, Takashi of 1,3-dipalmitoyl-2- oleoyl-glycerol (POP) and Tokyo 104-0044 (JP) 1,2-dioleoyl-3- palmitoyl-glycerol (POO)", JOURNAL OF OLEO SCIENCE, JAPAN OIL (74) Representative: Gallego Jiménez, José Fernando CHEMISTS SOCIETY, TOKYO, JP, vol. 56, no. 5, Ingenias Creaciones, Signos e Invenciones 12 April 2007 (2007-04-12) , pages 223-230, S.L.P. XP008166955, ISSN: 1345-8957 Avda. Diagonal 421, 2 • CALLIAUW G. ET AL.: ’On the fractional 08008 Barcelona (ES) crystallization of palm olein: Solid solutions and eutectic solidification.’ FOOD RESEARCH (56) References cited: INTERNATIONAL vol. 43, no. 4, 2010, pages 972 EP-A1- 0 188 015 EP-A1- 2 248 431 - 981, XP055107759

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). EP 2 671 455 B1

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• RODRIGO CORRE^A BASSO ET AL.: ’Tripalmitin • Johannes C. Van Miltenburg ET AL: "A and monoacylglycerols as modifiers in the Thermodynamic Investigation of Tripalmitin. crystallisation of palm oil.’ FOOD CHEMISTRY Molar Heat Capacities of the [alpha]- and vol. 122, no. 4, 2010, pages 1185 - 1192, [beta]-form between 10 K and 350 K", Journal of XP055107760 Chemical &Engineering Data, vol. 44, no.4, 1 July • MIHARA H. ET AL.: ’Effect of Crystallization 1999 (1999-07-01), pages 721-726, XP055177399, Temperature of Palm Oil on Its Crystallization. IV. ISSN: 0021-9568, DOI: 10.1021/je9802672 TheInfluence of Tripalmitoylglycerol (PPP) on the Crystallization of 1,3-dipalmitoyl-2- oleoyl-glycerol (POP) and 1,2-dioleoyl-3- palmitoyl-glycerol (POO).’ JOURNAL OF OLEO SCIENCE vol. 56, no. 5, 2007, pages 223 - 230, XP008166955

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Description

Technical Field

5 [0001] The present invention relates to a palm based fractionated oil and fat, and an application thereof. More particularly, the present invention relates to a palm based fractionated oil and fat with crystallization-promoting effect, and an application thereof.

Background Art 10 [0002] Recently, an oil and fat with low or no trans-fatty acid is often used for food manufacturing. Such an oil and fat tends to have slow crystallization behavior. As a result, problems arise that operability of the oil and fat in the food manufacturing gets worse, and that quality of products also deteriorates. [0003] On the other hand, an oil and fat having crystallization-promoting effect is used to improve operability and 15 quality of an oil and fat composition including frying oil, margarine, shortening, oil and fat for stew, oil and fat for curry and oil and fat for chocolate. For example, in the case of frying oil for doughnuts or the like, crystallization of a blended oil and fat is important for mending a liquefying phenomenon of sugar and tackiness of fried doughnuts. For improving filling condition at the time of shortening/margarine manufacture, the crystallization-promoting effect of a blended oil and fat is effective. In a manufacturing process of roux for stew or curry, there are steps of pouring melted roux into a container , 20 and solidifying while cooling. If crystallization of an oil and fat for stew or curry is fast, the processing time can be reduc ed. In the case of coating chocolate, if melted chocolate does not solidify well, it takes time to solidify or operability gets worse, such as needing enhancement of cooling. Shorter solidifying time is better, but, if viscosity increases from the start, operability decreases. Accordingly, control of crystallization of a blended oil and fat is important for improving the operability of the coating chocolate. 25 [0004] Forpromoting crystallization of an oil andfat, conventionally, an emulsifieror thelike, as described incomparative examples of the present specification, is blended in the oil and fat. However, when the emulsifier is added to an oil and fat composition for fried food, the crystallization-promoting effect may be extremely reduced by heating. [0005] Japanese Unexamined Patent Application Publication No. 11-155483 (patent document 1) discloses an oil and fat composition for fried food characterized by containing a transesterified oil and fat obtained by transesterification 30 reaction of 99-85% by weight of a palm-based oil and fat and 1-15% by weight of an extremely hardened high erucic rapeseed oil. This oil and fat composition for fried food can especially prevent a liquefying phenomenon of sugar of doughnuts. [0006] Japanese Unexamined Patent Application Publication No. 2006-25671 (patent document 2) discloses a roll-in oil and fat composition with each value of PMP+MPM+PPP content, PPP content, PPM/ (PMP+MPM), (MPM+PPP) 35 /PMP and PPP/SSS in an oil phase meeting specified conditions (S: Saturated fatty acid having 16-18 carbon atoms M: Cis monoene unsaturated fatty acid having 16-18 carbon atoms P: Saturated fatty acid having 16 carbon atoms). According to this invention, operability in paste preparation is improved. [0007] Japanese Unexamined Patent Application Publication No. 2010-22310 (patent document 3) discloses tempered chocolates containing 2-19 mass % oil and fat composition with 65 mass % or more content of 1,3-dipalmitoyl-2-oleoyl 40 glycerine (POP) and 0.90 or more mass ratio of the POP to oleoyldipalmitin (P2O) (POP/P2O), and 29-38 mass % an oil component characterized by containing polyglycerol-condensed ricinoleic acid ester. The chocolates are suitable for coating or enrober (topping) application. In the article Jeoung Mae Son et al., Optimisation of tripalmitin-rich fractionation from palm stearin by response surface methodology, J. Sci. Food Agric., 2010, 90 (9), p1520-1526, a method for separating a fraction rich in tripalmitin (PPP) 45 from palm stearin by acetone fractionation is disclosed. The obtained PPP-rich fraction has high tripalmitin content (92.14% to total triglycerides) and very low unsaturated fatty acid content (0.85% to total fatty acids). In the article Zhou et al., Phase behavior of model lipid systems: solubility of high-melting fats in low-melting fats, J. Am. Oil Chem. Soc., 2006, 83 (6), p505-511, the solubility behavior of three high-melting fats in five low-melting fats is studied. The three high-melting fats assayed were a tripalmitin sample of >85% purity, cocoa butter-stearin and palm oil-stearin, 50 all commercially available. In the article van Miltenburg et al., A thermodynamic investigation of tripalmitin. Molar heat capacities of the α- and β- form between 10 K and 350 K, J. Chem. Eng. Data, 1999, 44 (4), p721-726, the molar heat capacities of α-tripalmitin and β-tripalmitin are reported, as well as the enthalpy of transition between the two crystal forms. A commercial tripalmitin having a reported purity of >99% was used, although its experimentally calculated purity was lower, of 96.9%. 55

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Citation List

Patent documents

5 [0008]

[Patent document 1] Japanese Unexamined Patent Application Publication No. 11-155483 [Patent document 2] Japanese Unexamined Patent Application Publication No. 2006-25671 [Patent document 3] Japanese Unexamined Patent Application Publication No. 2010-22310 10 Summary of Invention

[0009] The object of the present invention is to provide an oil and fat having crystallization-promoting effect, according to claim 1. Another object of the present invention is to provide a method for preparing such oil and fat, according to 15 claim 3. Another object of the present invention is to provide a method for producing an oil and fat composition having superior crystallization-promoting effect by blending the oil and fat, according to claim 7. For example, the oil and fat composition, in the case of frying oil, resolves a liquefying phenomenon of sugar and tackiness of fried doughnuts, in the case of shortening, improves filling condition and hardness, and in the case of coating chocolate, improves operability and processability such as solidifying time and drip length. Another object of the present invention is the use of the oil 20 and fat for preparing a food product, according to claim 15. The scope of the present invention is defined by the claims. [0010] The inventors have eagerly examined the problems described above to find that the following invention can solve the problems. That is, the present invention provides a palm-based fractionated oil and fat in which the tripalmitin content to triglyceride (tripalmitin weight/triglyceride weight*100 (% by weight)) is 70-90% by weight and the unsaturated fatty acid content to total fatty acid (unsaturated fatty acid weight/total fatty acid weight*100 (% by weight)) is 1-8% by 25 weight. [0011] The tripalmitin content to tri-saturated fatty acid triglyceride (tripalmitin weight/tri-saturated fatty acid triglyceride weight*100 (% by weight)) of the palm-based fractionated oil and fat is 84-95% by weight. [0012] The triglyceride containing unsaturated fatty acid content to triglyceride (triglyceride containing unsaturated fatty acid weight/triglyceride weight*100 (% by weight)) of the palm-based fractionated oil and fat is preferably 0.5-18% 30 by weight. [0013] The palm-based fractionated oil and fat comprises a hard part obtained by, for example, performing a crystallization operation of a palm fractionated hard part as raw material and fractionating the slurry so that the hard part yield is 26% by weight or less. The hard part yield refers to hard part weight/(hard part weight + liquid part weight)*100 (% by weight). 35 [0014] The palm fractionated hard part is preferably palm super stearin with iodine value 10-17. [0015] The crystallization operation of the fractionation is preferably performed so that the slurry SFC is 20% by weight or less. The slurry SFC refers to solid fat content in a slurry oil and fat before filtration, after crystallization (solid fat weight/slurry oil and fat weight*100 (% by weight)). [0016] The fractionation is preferably performed so that a numerical value of the hard part yield/the slurry SFC is 10 40 or less. [0017] The present invention also discloses an oil and fat composition comprising:

(I) the palm-based fractionated oil and fat; and (II) a base oil component consisting of an oil and fat with a melting point of 10[deg.] C or more, 45 wherein the (I) component content to the oil and fat composition is 0.2-15% by weight and the (II) component content to the oil and fat composition is 85-99.8% by weight. [0018] The (II) component is preferably at least one selected from the group consisting of palm oil and/or fractionated palm oil with iodine value 30-65, random transesterified oil of palm-based oil and fat and lauric-based oil and fat and/or 50 hardened oil thereof, oil which is liquid at normal temperature, palm kernel oil and fractionated palm kernel oil, and hydrogenated oil of palm kernel oil and fractionated palm kernel oil. [0019] The (II) component preferably contains, with respect to the (II) component, 40% by weight or more of the palm oil and/or the fractionated palm oil with iodine value 30-65. [0020] Also, the (II) component preferably contains, with respect to the (II) component, 50-90% by weight of the palm 55 oil and/or the fractionated palm oil with iodine value 30-65, and 10-50% by weight of the oil which is liquid at normal temperature. [0021] Also, the (II) component preferably contains, with respect to the (II) component, 20-70% by weight of the palm oil and/or the fractionated palm oil with iodine value 30-65, and 10-60% by weight of the random transesterified oil of

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palm-based oil and fat and lauric-based oil and fat and/or the hydrogenated oil thereof. [0022] Also, the (II) component preferably contains, with respect to the (II) component, 20-70% by weight of the palm oil and/or the fractionated palm oil with iodine value 30-65, 10-60% by weight of the oil obtained by random transesterification of palm-based oil and fat and lauric-based oil and fat and/or the hardened oil thereof, and 10-40% by weight of 5 the oil which is liquid at normal temperature. [0023] Also, the (II) component preferably contains, with respect to the (II) component, 30-80% by weight of extremely hydrogenated palm kernel oil, and 20-70% by weight of palm kernel olein. [0024] The oil and fat composition disclosed in the present invention is suitable for, in particular, an addition ingredient of frying oil, shortening, margarine, spread, chocolate, or roux for stew or the like. 10 [0025] The present invention also discloses a food product comprising 5-100% by weight of the oil and fat composition with respect to the composition. [0026] The food product disclosed in the present invention is suitable for in particular frying oil, shortening, margarine, spread, chocolate, roux for stew or the like, etc.

15 Effect of the invention

[0027] The palm-based fractionated oil and fat of the present invention has superior crystallization-promoting effect. For that reason, the oil and fat composition containing the palm-based fractionated oil and fat of the present invention is available for various applications. It is important whether frying oil for doughnuts is crystallized or not, in terms of a 20 liquefying phenomenon of sugar, tackiness and texture of fried doughnuts. The oil and fat composition produced according to the method of the present invention can deal with such problems. [0028] Conventionally, for an oil and fat composition for fried food with the addition of an emulsifier which is known to promote crystallization, crystallization-promoting effect is extremely reduced when heated. In contrast, when the oil and fat composition produced according to the method of the present invention is heated approximately to frying condition, 25 the promoted crystallization is not reduced. [0029] The oil and fat composition produced according to the method of the present invention improves filling condition at the time of shortening/margarine manufacture by crystallization-promoting effect. Also, if the degree of crystallization is high from an early stage, an effect of mixing and kneading is intensified and the quality is further improved in terms of homogenization. 30 [0030] In the case of coating chocolate, if solidifying is not well, it takes time to dry and cooling must be enhanced. Shorter solidifying time is better, but, if viscosity increases from the start, operability decreases. Adding the oil and fat composition produced according to the method of the present invention to base paste for coating chocolate can provide better solidifying and improve the operation efficiency. Also, with paste for soft chocolate, operations are enabled.

35 Brief Description of Drawing

[0031] FIG. 1 shows behavior of Solid Fat Contents (SFC) of 25[deg.] C*0-20 minutes after of the oil and fat composition (Example 12) which contains 1% by weight of the palm-based fractionated oil and fat prepared according to Example 1 of the present invention. For comparative purposes, FIG. 1 shows SFC of oil and fat compositions which are, instead of 40 the palm-based fractionated oil and fat, additive-free (Comparative Example 6), with the addition of 1% by weight of extremely hardened rapeseed oil (Comparative Example 7) and with the addition of 1% by weight of tripalmitin (Com- parative Example 10). FIG. 1 indicates that, though initial SFC of the oil and fat composition with the addition of the palm-based fractionated oil and fat of the present invention is the same as others, after a certain period of time, it increases more intensively than the others. 45 Description of Embodiments

[0032] Hereinafter, embodiments of the palm-based fractionated oil and fat of the present invention (hereinafter, will be referred to as "the oil and fat of the present invention"), the oil and fat composition containing the same and the food 50 product using the oil and fat composition will be described in detail. [0033] The oil and fat of the present invention can be obtained from a palm-based oil and fat, which is a raw material. Examples of the raw material oil and fat include palm oil and fractionated palm oil, such as palm stearin and palm super stearin, obtained by fractionating the palm oil. The preferred raw material oil and fat is palm super stearin with iodine value 10-17. 55 [0034] The oil and fat of the present invention is further defined by a certain range of the tripalmitin content and of the unsaturated fatty acid content. The tripalmitin content (hereinafter, also referred to as "PPP content") is expressed by tripalmitin weight/triglyceride weight*100 (% by weight). Triglyceride in the oil and fat may be analyzed in accordance with A.O.C.S. Official Method Ce 5-86. In the present invention, the tripalmitin content is 70-90% by weight, preferably

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78-90% by weight. If PPP content is less than 70% by weight, an effect of promoting crystallization may be reduced, conversely, it is difficult to industrially obtain beyond 90% by weight of the palm-based fractionated oil and fat by fractionating. [0035] The unsaturated fatty acid contained in the palm-based fractionated oil and fat comprises oleic acid (18:1), 5 linoleic acid (18:2) and linolenic acid (18:3). The constituent fatty acid including these acids may be analyzed in accordance with AOCS Official Method Ce 1h-05 (2005). The unsaturated fatty acid content is expressed by unsaturated fatty acid weight/total fatty acid weight*100 (% by weight). In the present invention, the unsaturated fatty acid content is 1-8% by weight, preferably 1-6% by weight. If the unsaturated fatty acid content is less than 1% by weight, it is difficult to obtain the palm-based fractionated oil and fat by industrially fractionating. If the unsaturated fatty acid content is beyond 8% 10 by weight, the effect of promoting crystallization may be reduced. [0036] Also, the tripalmitin content to tri-saturated fatty acid triglyceride (tripalmitin weight/tri-saturated fatty acid triglyceride weight*100 (% by weight)) is 84-95% by weight, preferably 85-95% by weight, more preferably 86-95% by weight, particularly preferably 86-92% by weight. In tri-saturated fatty acid triglyceride, all of three fatty acid components bonded with triglyceride are saturated fatty acids. If the above-mentioned content is less than 84% by weight, the effect 15 of promoting crystallization may be reduced. Conversely, if the above-mentioned content is beyond 95% by weight, it is difficult to obtain the palm-based fractionated oil and fat by industrially fractionating. [0037] Also, the triglyceride containing unsaturated fatty acid content of the palm-based fractionated oil and fat is expressed by triglyceride containing unsaturated fatty acid weight/triglyceride weight*100 (% by weight). The lower limit of this content is, in terms of productivity, preferably 0.5% by weight, more preferably 1% by weight, particularly preferably 20 4% by weight. The upper limit of this content is, in terms of effect of promoting crystallization, preferably 18% by weight, more preferably 16% by weight. If the above-mentioned content is less than 0.5% by weight, the yield of the target palm- based fractionated oil and fat may decrease, so that operation becomes inefficient. Conversely, if the above-mentioned content is beyond 18% by weight, the effect of promoting crystallization may be reduced. [0038] The components other than tripalmitin and unsaturated fatty acids contained in the oil and fat of the present 25 invention depend on the raw material oil and fat. The compositions before and after the fractionation, in case that the raw material is palm super stearin, are shown in Table 1.

Table 1 Composition Palm super stearin (% by weight) Palm-based fractionated oil and fat (% by weight) 30 C12:0 0-0.2 0-0.1 C14:0 0.9-1.4 0.5-1.0 C16:0 75.0-84.0 84.0-94.0 35 C18:0 4.0-5.0 3.0-4.5 C18:1 7.5-15.0 1.0-7.5 C18:2 1.2-3.0 0.1-1.5 C18:3 0-0.2 0.0-0.1 40 C20:0 0.2-0.4 0.1-0.4 Saturated fatty acid content 82-92 92-99 Unsaturated fatty acid content 8-18 1-8 45 [0039] The oil and fat of the present invention is obtained, for example, by the following manufacturing method. At first, after melting palm super stearin with iodine value 10-17 as the raw material at a temperature above the melting temperature, the resultant oil is crystallized while gradually cooling such that SFC of slurry is 20% by weight or less, preferably 0.2-18% by weight, more preferably 0.2-10% by weight, still more preferably 0.2-5% by weight, most preferably 50 0.2-2% by weight. If the slurry SFC is beyond 20% by weight, the effect of promoting crystallization may be reduced. The resultant slurry is fractionated so that the hard part yield is 26% by weight or less, preferably 0.3-25% by weight, more preferably 1.0-15% by weight. For the fractionation, pressure filtration, such as filter press and belting press, is performed. At this stage, if the hard part yield is beyond 26% by weight, the effect of promoting crystallization may be reduced. 55 [0040] When being fractionated as above, a numerical value of the hard part yield/the slurry SFC is controlled to preferably 10 or less, more preferably 1.0-8.0, particularly preferably 1.2-7.0. By controlling the numerical value of the hard part yield/the slurry SFC to 10 or less, the palm-based fractionated oil and fat having stably high crystallization-

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promoting effect can be obtained. [0041] The method of the fractionation may be any of known drying fractionations, solvent fractionations. The solvent includes acetone, n-hexane or the like. [0042] When 1% by weight of the oil and fat of the present invention is added to palm oil, SFC of 25[deg.] C*20 minutes 5 is usually 4.0-12.0, preferably 5.3-12.0. The SFC can be obtained by the following method. After completely melting the oil and fat composition at 80[deg.] C, the resultant oil and fat composition is put in a glass vessel. Then, after melting completely at 100[deg.] C, the resultant composition is placed in a constant temperature water bath at 60[deg.] C for 60 minutes. Furthermore, after placing in a constant temperature water bath at 25[deg.] C for 20 minutes, the amount of precipitated crystal is measured by NMR analyzer. 10 [0043] The present invention also discloses an oil and fat composition comprising (I) the palm-based fractionated oil and fat of the present invention and (II) a base oil component. [0044] As the (I) component, the oil and fat of the present invention may be used alone, or blended oil with two or more of oil and fat may be used. [0045] The (I) component content to the oil and fat composition is 0.2-15% by weight, preferably 0.4-12% by weight. 15 If the proportion of the (I) component is less than 0.2% by weight, the effect of promoting crystallization may be reduced, conversely, if the proportion is beyond 15% by weight, the oil and fat may be poor in melt-in-the-mouth feeling. [0046] The base oil as the (II) component is determined depending on the application of the oil and fat composition. For example, when the application of the oil and fat composition is frying oil for frozen foods, the (II) component contains an oil and fat with a melting point of 10[deg.] C or more, preferably of 15-40[deg.] C. If the melting point is less than 20 10[deg.] C, sometimes, the crystallization is not performed, or is significantly delayed. [0047] Examples of the oil and fat with a melting point of 10 [deg.] C or more include palm oil, coconut oil, palm kernel oil, sal fat, cacao butter, shea butter, fractionated oil and hardened oil of them, and beef tallow, lard, milk fat, fish oil, hardened oil of them, and hydrogenated oil of soybean oil, rapeseed oil, rice oil, corn oil, cotton seed oil, safflower oil, sunflower oil, olive oil, sesame oil or transesterified oil of them. 25 [0048] The (II) component may be at least one selected from the group consisting of palm oil and/or fractionated palm oil with iodine value (also referred to as "IV") 30-65, in particular palm oil and/or fractionated palm oil with IV 30-60, random transesterified oil of palm-based oil and fat and lauric-based oil and fat and/or hydrogenated oil thereof, oil which is liquid at normal temperature, palm kernel oil and fractionated palm kernel oil, and hydrogenated oil of palm kernel oil and fractionated palm kernel oil. 30 [0049] The palm-based oil and fat includes palm oil, fractionated oil of palm oil, transesterified oil, hydrogenated oil, oil and fat obtained by processing palm oil in two or more of steps which are selected from fractionation, transesterification and hydrogenation, and the like. The fractionated palm oil includes palm olein, palm super olein, palm stearin and the like. [0050] Preferred examples of the transesterified oil are palm-based oil and fat, random transesterified oil and fat of palm-based oil and fat and lauric-based oil and fat and/or hydrogenated oil thereof. The lauric-based oil and fat refers 35 to an oil and fat, such as palm kernel oil and coconut oil, containing lauric acid with 12 carbon atoms as main constituent fatty acid. The oil and fat obtained by transesterification of palm-based oil and fat and lauric-based oil and fat at a weight ratio of preferably from 20:80 to 70:30, particularly preferably from 30:70 to 60:40, may be used. The transesterification reaction may be any of methods using lipase as catalyst or methods using metal catalysts such as the sodium methylate. [0051] Preferred examples of the hydrogenated oil include extremely hydrogenated palm oil, extremely hardened palm 40 kernel oil and the like. The hydrogenation reaction for the hydrogenated oil may be performed at any stage of before or after the transesterification. [0052] Examples of the oil which is liquid at normal temperature include soybean oil, rapeseed oil, rice oil, corn oil, cotton seed oil, safflower oil, sunflower oil, olive oil, sesame oil, palm super olein (IV 65 or more) and the like. The oil may be used alone or by mixing two or more of them. Preferably, soybean oil, rapeseed oil, corn oil, cotton seed oil, 45 safflower oil or palm super olein (IV 65 or more) is used. [0053] The proportion of the palm oil and/or the fractionated palm oil with IV 30-65 is, with respect to the (II) component, usually 40% by weight or more, preferably 50-100% by weight. [0054] The proportion of the random transesterified oil of palm-based oil and fat and lauric-based oil and fat and/or the hydrogenated oil thereof is, with respect to the (II) component, usually 10-80% by weight, preferably 10-60% by 50 weight, more preferably 10-40% by weight. [0055] The proportion of the oil which is liquid at normal temperature is, with respect to the (II) component, usually 0-40% by weight, preferably 10-40% by weight, more preferably 10-30% by weight. [0056] When (II) component is blended oil containing the palm oil and/or the fractionated palm oil with iodine value 30-65 and the oil which is liquid at normal temperature, the (II) component preferably contains, with respect to the (II) 55 component, usually 50-90% by weight, preferably 60-90% by weight, of the palm oil and/or the fractionated palm oil with iodine value 30-65, and usually 10-50% by weight, preferably 10-40% by weight, of the oil which is liquid at normal temperature. [0057] When the (II) component is blended oil containing the palm oil and/or the fractionated palm oil with iodine value

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30-65, and the random transesterified oil of palm-based oil and fat and lauric-based oil and fat and/or the hydrogenated oil thereof, the (II) component preferably contains, with respect to the (II) component, usually 20-70% by weight, preferably 30-70% by weight, of the palm oil and/or the fractionated palm oil with iodine value 30-65, and usually 10-60% by weight, preferably 10-40% by weight, of the random transesterified oil of palm-based oil and fat and lauric-based oil and fat 5 and/or the hydrogenated oil thereof. [0058] When the (II) component is blended oil containing the palm oil and/or the fractionated palm oil with iodine value 30-65, the random transesterified oil of palm-based oil and fat and lauric-based oil and fat, and the oil which is liquid at normal temperature, the (II) component contains, with respect to the (II) component, usually 20-70% by weight, preferably 30-70% by weight, of the palm oil and/or the fractionated palm oil with iodine value 30-65, usually 10-60% by weight, 10 preferably 10-40% by weight, of the oil obtained by random transesterification of palm-based oil and fat and lauric-based oil and fat and/or the hardened oil thereof, and usually 10-40% by weight, preferably 10-40% by weight, of the oil which is liquid at normal temperature. [0059] When the (II) component is blended oil of the extremely hydrogenated palm kernel oil and palm kernel olein, the (II) component contains, with respect to the (II) component, usually 30-80% by weight, preferably 30-60% by weight, 15 of the extremely hydrogenated palm kernel oil, and usually 20-70% by weight, preferably 40-70% by weight, of the palm kernel olein. [0060] Besides the (I) and (II) components, additives known in the art may be added as the (III) component to the oil and fat composition disclosed in the present invention within the range not hindering the effect of the present invention. Examples of (III) component include other edible oil and fat; emulsifier such as lecithin, fatty acid ester of glycerin, 20 sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and polyglycerol fatty acid ester; antioxidant such as tocopherol and vitamin C palmitate; thickener or stabilizer such as pectin, carrageenan, xanthan gum, carboxymethyl cellulose (CMC), guar gum, arabic gum, locust bean gum, karaya gum, tamarind gum, tare gum, furcellaran, casein soda, alginate, agar, gum elemi, gum Canada and gum dammar; coloring agent; flavor such as milk flavor, vanilla flavor and vanilla essence; saccharide such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, 25 palatinose, reduced palatinose, xylitol, erythritol, maltitol, sorbitol, isomerized liquid sugar and starch syrup; salt; or dai ry products, milk fat or preparation of milk fat such as whole milk powder, buttermilk, fermented milk, skim milk powder, all fat condensed milk, non-fat condensed milk and fresh cream. [0061] The present invention provides a method for producing the oil and fat composition disclosed herein by mixing the (I) component, the (II) component and the appropriate (III) component in predetermined proportion. The components 30 may be mixed at the same time, or after mixing the (I) component with a part of the (II) component, the resultant composition may be mixed with a residue component. [0062] Based on characteristics of the crystallization-promoting effect, applications of the oil and fat composition of the present invention to various oil and fat compositions, such as frying oil and fat compositions for frying doughnuts, churros, snack, instant noodles or daily dish, oil and fat compositions for margarine or shortening, oil and fat compositions 35 for stew or curry, and oil and fat compositions for chocolate, are expected. [0063] The present invention provides the use of the oil and fat for preparing a food product. A food product using the above-described oil and fat composition is disclosed. Examples of the food product include doughnuts, churros, snack, instant noodles, daily dish, margarine, shortening, roux for stew or curry, chocolate and chocolate-coated or chocolate- applied confectionery. 40 Examples

[0064] Hereinafter,the presentinvention will bedescribed in moredetail by describing examplesof the presentinvention and comparative examples. However, the present invention is not limited by the following examples. 45 Examples 1-10 and Comparative Examples 1-3

[0065] In Examples 1-11 described below, the oil and fat of the present invention was prepared and the physical properties thereof were measured. 50 Example 1

1. Preparation of the palm-based fractionated oil and fat

55 [0066] Using a fractionation pilot plant, De Smet (Laboratory scale pilot fractionation (10kg batch)), the raw material described below was fractionated. As a raw material, palm super stearin with IV 12 (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD.) was completely melted at 70[deg.] C, and then water temperature was gradually cooled to 60[deg.] C. After sampling, 2 mL of slurry during crystallization was put in a glass vessel, and the slurry SFC was

8 EP 2 671 455 B1

measured using NMR analyzer (NMS120 minispec, BRUKER Corp.). When the slurry SFC became 0.7%, the slurry was transported to a laboratory filter. By filtering the slurry at a pressure up to 15 bar, hard part was obtained. (The resultant hard part was categorized into the palm-based fractionated oil and fat of the present invention.) The hard part yield calculated by hard part weight/(hard part weight + liquid part weight) was 2.5% by weight (Table 2). The fractionation 5 efficiency calculated by the hard part yield/the slurry SFC was 3.5 (Table 2).

2. Component analysis of the hard part

[0067] Component analysis of triglyceride in the hard part was performed, in accordance with A.O.C.S. Official Method 10 Ce 5-86, by the following method. At first, 10 mg sample of the hard part obtained by the above mentioned method was put in a vial. After adding 1 mL of hexane, the sample was completely dissolved. The resultant sample was subjected to gas chromatography (GC) analysis under measurement condition described below. GC measurement condition:

15 GC/FID (flame ionization detector); HP6890 (AgilentTechnologies, Inc) Column; CP-TAP CB for Triglycerides

25m*0.25mm, df = 0.1

20 Heating condition; 200[deg.] C(1min)→(5[deg.] C/min)→ 350[deg.] C(10min) Inlet temperature; 350[deg.] C Detector temperature; 365[deg.] C Carrier gas; He gas Carrier gas flow rate; 1.7mL/min 25 Makeup gas flow rate; 40mL/min Hydrogen gas flow rate; 30mL/min Air flow rate; 400mL/min Split ratio; 1:50 Injection volume; 1ml 30 [0068] Also, the unsaturated fatty acid content as constituent fatty acid (18: 1+18:2+18:3) was measured in accordance with AOCS Official Method Ce 1h-05 (2005). As a result of GC analysis, the tripalmitin content calculated by tripalmitin/triglyceride was 84.6% by weight (Table 2). Also, the unsaturated fatty acid content calculated by unsaturated fatty acid (18: 1+18:2+18:3)/total fatty acid was 2.7% by weight (Table 2). Also, the triglyceride containing unsaturated fatty 35 acid content calculated by triglyceride containing unsaturated fatty acid/triglyceride was 4.4% by weight (Table 2). The tripalmitin content to tri-saturated fatty acid triglyceride was 88.5% by weight (Table 2).

Example 2

40 [0069] The palm super stearin with IV 12 (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD.) was completely melted at 70[deg.] C, and then water temperature was gradually cooled to 58 [deg.] C. When the slurry SFC became 2.0%, the slurry was transported to the laboratory filter, and was filtered. By pressurizing up to 10 bar, hard part was obtained. The resultant hard part was categorized into the palm-based fractionated oil and fat of the present invention. Similarly to Example 1, the hard part yield, the fractionation efficiency and composition of the hard part (the tripalmitin 45 content, the unsaturated fatty acid content, the triglyceride containing unsaturated fatty acid content, and the tripalmitin content to tri-saturated fatty acid triglyceride) were measured. The results are shown in Table 2.

Example 3

50 [0070] The palm super stearin with IV 15 (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD.) was completely melted at 70[deg.] C, and then water temperature was gradually cooled to 58[deg.] C. When the slurry SFC became 1.7%, the slurry was transported to the laboratory filter, and was filtered. By pressurizing up to 10 bar, hard part shown in Table 2 was obtained. The resultant hard part was categorized into the palm-based fractionated oil and fat of the present invention. Similarly to Example 1, the hard part yield, the fractionation efficiency and composition of the hard 55 part were measured. The results are shown in Table 2.

9 EP 2 671 455 B1

Example 4

[0071] The palm super stearin with IV 15 (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD.) was completely melted at 70[deg.] C, and then water temperature was gradually cooled to 59[deg.] C. When the slurry SFC became 5 0.2%, the slurry was transported to the laboratory filter, and was filtered. By pressurizing up to 10 bar, hard part shown in Table 2 was obtained. The resultant hard part was categorized into the palm-based fractionated oil and fat of the present invention. Similarly to Example 1, the hard part yield, the fractionation efficiency and composition of the hard part were measured. The results are shown in Table 2.

10 Example 5

[0072] The palm super stearin with IV 12 (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD.) was completely melted at 70[deg.] C, and then water temperature was gradually cooled to 60[deg.] C. When the slurry SFC became 0.4%, the slurry was transported to the laboratory filter, and was filtered. By pressurizing up to 15 bar, hard part shown 15 in Table 2 was obtained. The resultant hard part was categorized into the palm-based fractionated oil and fat of the present invention. Similarly to Example 1, the hard part yield, the fractionation efficiency and composition of the hard part were measured. The results are shown in Table 2.

Example 6 20 [0073] The palm super stearin with IV 12 (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD.) was completely melted at 70[deg.] C, and then water temperature was gradually cooled to 60[deg.] C. When the slurry SFC became 0.5%, the slurry was transported to the laboratory filter, and was filtered. By pressurizing up to 6 bar, hard part shown in Table 1 was obtained. The resultant hard part was categorized into the palm-based fractionated oil and fat of the 25 present invention. Similarly to Example 1, the hard part yield, the fractionation efficiency and composition of the hard part were measured. The results are shown in Table 2.

Example 7

30 [0074] The palm super stearin with IV 12 (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD.) was completely melted at 70[deg.] C, and then water temperature was gradually cooled to 60[deg.] C. When the slurry SFC became 0.7%, the slurry was transported to the laboratory filter, and was filtered. By pressurizing up to 15 bar, hard part shown in Table 2 was obtained. The resultant hard part was categorized into the palm-based fractionated oil and fat of the present invention. Similarly to Example 1, the hard part yield, the fractionation efficiency and composition of the hard 35 part were measured. The results are shown in Table 2.

Example 8

[0075] After mixing 6 parts of n-hexane with 1 part of the palm super stearin with IV 12 (manufactured by MEWAHOLEO 40 INDUSTRIES SDN. BHD.), the resultant mixture was completely melted at 45[deg.] C. By cooling to 28[deg.] C, solvent fractionation was performed. The slurry SFC was 0.8% by weight. After performing separation by filtration, the solvent was collected by distillation. The hard part with yield of 1.5% by weight was obtained. Similarly to Example 1, the hard part yield, the fractionation efficiency and composition of the hard part were measured. The results are shown in Table 2.

45 Example 9

[0076] After mixing 6 parts of n-hexane with 1 part of the palm super stearin with IV 11 (manufactured by FELDA IFFCO OIL PRODUCTS SDN. BHD.), the resultant mixture was completely melted at 45 [deg.] C. By cooling to 28[deg.] C, solvent fractionation was performed. The slurry SFC was 3.2% by weight. After performing separation by filtration, 50 the solvent was collected by distillation. The hard part with yield of 4.5% by weight was obtained. Similarly to Example 1, the hard part yield, the fractionation efficiency and composition of the hard part were measured. The results are shown in Table 2.

Example 10 55 [0077] After mixing 9 parts of acetone with 1 part of the palm super stearin with IV 12 (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD.), the resultant mixture was completely melted at 50[deg.] C. By cooling to 32[deg.] C, solvent fractionation was performed. The slurry SFC was 2.5% by weight. After performing separation by filtration, the solvent

10 EP 2 671 455 B1

was collected by distillation. The hard part with yield of 3.6% by weight was obtained. Similarly to Example 1, the hard part yield, the fractionation efficiency and composition of the hard part were measured. The results are shown in Table 2.

Example 11 5 [0078] After mixing 4 parts of n-hexane with 1 part of the palm super stearin with IV 12 (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD.), the resultant mixture was completely melted at 50[deg.] C. By cooling to 28[deg.] C, solvent fractionation was performed. The slurry SFC was 18% by weight. After performing separation by filtration, the solvent was collected by distillation. The hard part with yield of 25% by weight was obtained. Similarly to Example 1, the hard 10 part yield, the fractionation efficiency and composition of the hard part were measured. The results are shown in Table 2.

Comparative Example 1

[0079] The palm super stearin with IV 12 (manufactured by MEWAHOLEO INDUSTRIES SDN. BHD.) was completely 15 melted at 70[deg.] C, and then water temperature was gradually cooled to 59[deg.] C. When the slurry SFC became 1.0%, the slurry was transported to the laboratory filter, and was filtered. By pressurizing up to 4 bar, hard part shown in Table 2 was obtained. Similarly to Example 1, the hard part yield, the fractionation efficiency and composition of the hard part were measured. The results are shown in Table 2.

20 Comparative Example 2

[0080] The palm super stearin with IV 32 (manufactured by J-OIL MILLS, Inc.) was completely melted at 70[deg.] C, and then water temperature was gradually cooled to 53[deg.] C. When the slurry SFC became 0.4%, the slurry was transported to the laboratory filter, and was filtered. By pressurizing up to 15 bar, hard part was obtained. Similarly to 25 Example 1, the hard part yield, the fractionation efficiency and composition of the hard part were measured. The results are shown in Table 2.

Comparative Example 3

30 [0081] For comparative purposes, extremely hardened palm oil (manufactured by Yokozeki Oil & Fat Industries Co., Ltd.) was prepared. The tripalmitin content, the unsaturated fatty acid content, the triglyceride containing unsaturated fatty acid content, and the tripalmitin content to tri-saturated fatty acid triglyceride thereof are shown in Table 2.

Table 2 35 Composition of palm-based fractionated oil and Fractionation operation fat(fractionated hard part) Tripalmi tin Unsatura ted Unsatura content in Raw Hard Fraction Tripalmi fatty acid- Slurry ted fatty tri-satu 40 material part ation tin containi ng SFC1) acid rated fatty yield2) efficien content4) Triglyce ride (wt%) content5) acid (wt%) cy3) (wt%) content6) (wt%) triglyce (wt%) ride7) (wt%) 45 Palm super Example 1 0.7 2.5 3.5 84.6 2.7 4.4 88.5 stearin (IV12)

50 Palm super Example 2 2 14.2 7.1 81.5 5.8 7.9 88.5 stearin (IV12) Palm 55 super Example 3 1.7 12.4 7.5 72 7.7 15.3 85.0 stearin (IV15)

11 EP 2 671 455 B1

(continued)

Composition of palm-based fractionated oil and Fractionation operation fat(fractionated hard part) 5 Tripalmi tin Unsatura ted Unsatura content in Raw Hard Fraction Tripalmi fatty acid- Slurry ted fatty tri-satu material part ation tin containi ng SFC1) acid rated fatty yield2) efficien content4) Triglyce ride (wt%) content5) acid 10 (wt%) cy3) (wt%) content6) (wt%) triglyce (wt%) ride7) (wt%) Palm super Example 4 0.2 1.4 6.7 71.7 7.2 15.1 84.5 15 stearin (IV15) Palm super Example 5 0.4 2.4 6.7 79.9 5.9 8.5 87.3 stearin 20 (IV12) Palm super Example 6 0.5 5 9.4 83 5.7 6.6 88.9 stearin

25 (IV12) Palm super Example 7 0.7 3 4.3 84.2 3.4 5.7 89.3 stearin (IV12) 30 Palm super Example 8 0.8 1.5 1.9 85.3 1.8 2.8 87.8 stearin (IV12)

35 Palm super Example 9 3.2 4.5 1.5 84.8 1.7 2.9 87.3 stearin (IV11) Palm 40 super Example 10 2.5 3.6 1.4 83.4 1.8 3.0 86.0 stearin (IV12) Palm 45 super Example 11 18 25 1.4 84.7 1.6 2.8 87.1 stearin (IV12) Palm Comparativ super 1 16 16 73.8 8.5 14.4 86.2 50 e example 1 stearin (IV12) Palm Comparativ super 0.4 2.1 5.7 68 11.6 19.9 84.9 55 e example 2 stearin (IV32)

12 EP 2 671 455 B1

(continued)

Composition of palm-based fractionated oil and Fractionation operation fat(fractionated hard part) 5 Tripalmi tin Unsatura ted Unsatura content in Raw Hard Fraction Tripalmi fatty acid- Slurry ted fatty tri-satu material part ation tin containi ng SFC1) acid rated fatty yield2) efficien content4) Triglyce ride (wt%) content5) acid 10 (wt%) cy3) (wt%) content6) (wt%) triglyce (wt%) ride7) (wt%) Extremely Comparativ hardened --- 9.90.10.39.9 e example 3 15 palm oil 1) Slurry SFC = solid fat weight/slurry oil and fat weight*100 (% by weight) 2) Hard part yield = hard part weight/(hard part weight+liquid part weight)*100 (% by weight) 3) Fractionation efficiency = hard part yield/slurry SFC 4) Tripalmitin content = tripalmitin weight/triglyceride weight*100 (% by weight) 20 5) Unsaturated fatty acid content = unsaturated fatty acid (18: 1+18:2+18:3) weight/total fatty acid weight*100 (% by weight) 6) Triglyceride containing unsaturated fatty acid content = triglyceride containing unsaturated fatty acid weight/triglyceride weight*100 (% by weight) 7) Tripalmitin content to tri-saturated fatty acid triglyceride=tripalmitin weight/tri-saturated fatty acid triglyceride 25 weight*100 (% by weight)

Examples 12-24 and Comparative Examples 4-10 Preparation of the oil and fat composition

30 [0082] The crystallization-promoting effect of the oil and fat composition containing the palm-based fractionated oil and fat of the present invention was examined. Specifically, by adding the palm-based fractionated oil and fat shown in Table 3 to palm oil with IV 52 as a base oil component (hereinafter, referred to as "oil and fat A"), the oil and fat compositi on with crystallization-promoting was prepared. [0083] SFC of 25[deg.] C*20 minutes of the obtained oil and fat composition was measured by the following method.

35 After completely fusing the oil and fat composition at 80[deg.] C, 2mL of the resultant oil and fat composition was put in a glass vessel. Then, after fusing completely at 100[deg.] C, the resultant composition was placed in a constant temperature water bath at 60[deg.] C for 60 minutes. Furthermore, after placing in a constant temperature water bath at 25[deg.] C for 20 minutes. The amount of precipitated crystal was measured by NMR analyzer (NMS120 minispec, BRUKER Corp.). The results are shown in Table 3.

40 [0084] For comparative purposes, without the addition of the palm-based fractionated oil and fat of the present invention, or instead of the palm-based fractionated oil and fat of the present invention, with the addition of extremely hydrogenated rapeseed oil (manufactured by Yokozeki Oil & Fat Industries Co., Ltd.), extremely hydrogenated high erucic rapeseed oil (manufactured by Yokozeki Oil & Fat Industries Co., Ltd.), extremely hydrogenated palm oil (manufactured by Yokozeki Oil & Fat Industries Co., Ltd.) or tripalmitin (manufactured by Wako Pure Chemical Industries, Ltd.), the oil and fat A

45 was tested by the same method as described above. The results are shown in Table 3.

Table 3 Composition of oil and fat composition SFC2) of oil and fat Base oil Rate Rate Crystallization-promoting oil and fat composition 50 and fat (%) (%) Oil and Palm-based fractionated oil and fat Example 12 99 19.9 fat A1) obtained in Example 1 Oil and Palm-based fractionated oil and fat Example 13 99 14.2 55 fat A obtained in Example 2 Oil and Palm-based fractionated oil and fat Example 14 99 14.6 fat A obtained in Example 3

13 EP 2 671 455 B1

(continued)

Composition of oil and fat composition SFC2) of oil and fat Base oil Rate Rate Crystallization-promoting oil and fat composition 5 and fat (%) (%) Oil and Palm-based fractionated oil and fat Example 15 99 16.9 fat A obtained in Example 4 Oil and Palm-based fractionated oil and fat Example 16 99 15.9 10 fat A obtained in Example 5 Oil and Palm-based fractionated oil and fat Example 17 99 16.9 fat A obtained in Example 6 Oil and Palm-based fractionated oil and fat Example 18 99 17.2 15 fat A obtained in Example 7 Oil and Palm-based fractionated oil and fat Example 19 99.5 0.5 5 fat A obtained in Example 1 Oil and Palm-based fractionated oil and fat Example 20 99.7 0.3 4.1 20 fat A obtained in Example 1 Oil and Palm-based fractionated oil obtained in Example 21 99 17.5 fat A Example 8 Oil and Palm-based fractionated oil obtained in Example 22 99 17.8 25 fat A Example 9 Oil and Palm-based fractionated oil obtained in Example 23 99 17.1 fat A Example 10 Oil and Palm-based fractionated oil obtained in Example 24 99 14.2 30 fat A Example 11 Comparative Oil and Palm-based fractionated oil and fat 99 13.5 Example 4 fat A obtained in Comparative Example 1 Comparative Oil and Palm-based fractionated oil and fat 99 12.2 35 Example 5 fat A obtained in Comparative Example 2 Comparative Oil and 100 - - 0.7 Example 6 fat A Comparative Oil and 99 Extremely hydrogenated rapeseed oil 1 3.9 Example 7 fat A 40 Comparative Oil and Extremely hydrogenated high erucic 99 13.9 Example 8 fat A rapeseed oil Comparative Oil and 99 Extremely hydrogenated palm oil 1 2.8 Example 9 fat A 45 Comparative Oil and 99 Tripalmitin 1 1.6 Example 10 fat A 1) Oil and fat A: Palm oil with IV 52 2) SFC: Solid content of 25[deg.] C*20 minutes after 50

[0085] FIG. 1 shows behavior of SFC of 20[deg.] C*placed 4-20 minutes of Example 12 (oil and fat composition with the addition of the palm-based fractionated oil and fat obtained in Example 1), Comparative Example 6 (additive-free), Comparative Example 7 (with the addition of extremely hydrogenated rapeseed oil) and Comparative Example 10 (with

55 the addition of tripalmitin). FIG. 1 indicates that, though SFC of the oil and fat composition with the addition of the palm- based fractionated oil and fat of the present invention (the blended composition of the palm-based oil and the palm oil (IV 52)) is the same as others from 0 minute to around 4 minutes, after that, it increases more rapidly than the others. Therefore, the oil and fat composition produced according to the method of the present invention is superior to the others

14 EP 2 671 455 B1

in terms of operability such that in an early stage of manufacturing process work time is reserved and that crystallization is early performed.

Examples 25-28 and Comparative Examples 11-14 Production of the oil and fat composition for doughnuts frying oil 5 [0086] Influence of the crystallization-promoting effect of the oil and fat composition produced according to the method of the present invention on heating was examined. Specifically, to base oil and fat containing palm oil (IV 52) and palm olein (IV 56) on a weight basis at 70:30 (hereinafter, referred to as "oil and fat B") and base oil containing palm stearin (IV32), palm oil (IV52) and rapeseed oil on a weight basis at 20:40:40 (hereinafter, referred to as "oil and fat C"), the 10 palm-based fractionated oil and fat of the present invention was added in the proportions shown in Table 4. 250 grams of the obtained oil and fat composition was put in a porcelain dish, and heated to 190 [deg.] C. [0087] The oil and fat composition was sampled before heating, 24 hours after heating and 48 hours after heating, and SFC of 25[deg.] C 20 minutes after was measured. The results are shown in Table 4. [0088] For comparative purposes, instead of the palm-based fractionated oil and fat of the present invention, the oil 15 and fat composition, which is oil and fat B with the addition of two types of emulsifiers shown in Table 4, was tested by the same method as described above. The results are shown in Table 4.

Table 4 Composition of oil and fat composition SFC3) of oil and fat composition 20 Base 24 48 Crystallization- oil Rate Rate Before hours hours promoting oil and and (%) (%) heating after after Decrement fat/emulsifier fat heating heating ofSFC(%) 6) 25 Oil Palm-based Example 25 and 99.0 fractionated oil and fat 1.0 8.4 8.8 8.0 4.8 fat B 1) obtained in Example 1 Oil Palm-based

30 Example 26 and 99.0 fractionated oil and fat 1.0 8.1 8.9 8.2 -1.2 fat B obtained in Example 7 Oil Palm-based and Example 27 99.0 fractionated oil and fat 1.0 12.9 13.1 12.1 6.2 fat obtained in Example 1 35 C2) Oil Palm-based Example 28 and 99.0 fractionated oil and fat 1.0 12.9 12.8 12.7 1.6 fat C obtained in Example 7

40 Oil Comparative and 99.0 Poem J-46B 4) 1.0 8.3 6.1 1.3 84.3 Example 11 fat B Oil Comparative and 99.0 SUNFAT PS-685) 1.0 4.2 1.8 1.6 61.9 45 Example 12 fat B Palm-based Oil fractionated oil and fat Comparative and 99.0 obtained in 1.0 2.4 2.5 2.3 4.2 Example 13 50 fat B Comparative Example 2

55

15 EP 2 671 455 B1

(continued)

Composition of oil and fat composition SFC3) of oil and fat composition Base 24 48 Crystallization- 5 oil Rate Rate Before hours hours promoting oil and and (%) (%) heating after after Decrement fat/emulsifier fat heating heating ofSFC(%) 6) Oil Comparative and 100.0 - - 8.8 6.4 4.9 44.3 10 Example 14 fat C 1) Oil and fat B: Blended oil containing palm oil (IV 52):palm olein (IV 56) =70:30 2) Oil and fat C: Blended oil containing palm stearin (IV32):palm oil (IV52):rapeseed oil=20:40:40 3) SFC: Solid content of 25[deg.] C*20 minutes after 15 4) Poem J-46B: Tetraglycerol hexabehenate (manufactured by Riken Vitamin Co., Ltd.) 5) SUNFAT PS-68: Hexaglycerol octastearate (manufactured by Taiyo Kagaku Co., Ltd.) 6) Decrement of SFC: (SFC before heating-SFC 48 hours after heating)/SFC before heating*100

20 [0089] As shown in Table 4, when the oil and fat composition produced according to the method of the present invention is heated to frying condition, the promoted crystallization is not reduced. While, in the emulsifier known to have crystallization-promoting effect, its effect is extremely reduced by heating, the palm-based fractionated oil and fat of the present invention and the oil and fat composition produced therewith shows superiority.

25 Examples 29-30 and Comparative Examples 15-17 Production of the oil and fat composition for shortening

[0090] Using the oil and fat composition containing the palm-based fractionated oil and fat of the present invention, oil and fat composition for shortening was produced. Specifically, to base oil consisting of oil and fat hydrogenated after transesterification of palm oil and palm kernel oil (weight ratio 4:6):palm olein (IV56):soybean oil=20:60:20 (hereinafter,

30 referred to as "oil and fat D"), the palm-based fractionated oil and fat of the present invention was added in the proportions shown in Table 5. [0091] Physical properties of the obtained shortening were evaluated. At first, SFC after 25[deg.] C*20 minutes of the shortening was evaluated. The results are shown in Table 5. [0092] Then, a filling condition of the shortening was evaluated according to the following criterion:

35 s Good Δ Slightly soft or Slightly hard 3 Soft or Hard.

40 [0093] The results are shown in Table 4. [0094] Then, hardness of the shortening was measured with a rheometer (FUDOH rheometer manufactured by Rhe- otech Co., Ltd.). The hardness is expressed as stress value when a cylindrical probe having a diameter of 15 mm is pushed into the product to a depth of 10 mm at a speed of 60mm/min. The results are shown in Table 5. [0095] For comparative purposes, instead of the palm-based fractionated oil and fat of the present invention, the oil

45 and fat composition with the addition of three kinds of emulsifier shown in Table 4 was tested by the same method as described above. The results are shown in Table 5.

50

55

16 EP 2 671 455 B1

Table 5 Physical property of oil and fat Composition of oil and fat composition composition 5 Base oil Rate Crystallization-promoti ng oil Rate Filling SFC2) Hardiness3) and (%) and fat/emulsifier (%) condition fat 10 Oil and Palm-based fractionated oil Example 29 99.0 1.0 17.6 23.6 s fat and fat obtained in Example 1 D1) Oil 15 Palm-based fractionated oil Example 30 and 99.0 1.0 17.8 25.7 s and fat obtained in Example 5 fat D Oil Comparative and 100 - - 14.5 10.7 3 Example 15 20 fat D Oil Comparative and 99.0 Poem J-46B 1.0 14.9 15.0 Δ Example 16 fat D

25 Oil Comparative Extremelyhydrogenated palm and 99.0 1.0 14.3 59.9 Δ Example 17 oil fat D 1) Oil and fat D: Blended oil containing oil and fat hardened after transesterification of palm oil and palm kernel oil (4:6):palm olein (IV56):soybean oil=20:60:20 30 2) SFC: Solid fat content after 25[deg.] C*20 minutes 3) Hardness: Stress value when a cylindrical probe having a diameter of 15 mm is pushed into the product to a depth of 10 mm at a speed of 60mm/min, by FUDOH rheometer

35 [0096] As shown in Table 5, the example shortening using the palm-based fractionated oil and fat of the present invention improves filling condition by promoting crystallization.

Example 31 and Comparative Examples 18-21 Production of the chocolate A

40 [0097] Using the oil and fat composition containing the palm-based fractionated oil and fat of the present invention, chocolate was produced. At first, chocolate base paste A having the composition shown in Table 6 was made in the following method. Total amount of the cocoa powder, the sugar and the milk sugar, 23 % of the oil and fat E, and 0.125% of the lecithin were stirred to a paste for around 20 minutes at 45-55 [deg.] C in a warm mixer. After crushing (refining) by three roll mills, to the refined composition, 5 % of the oil and fat E and 0.125% of the lecithin were added, and then 45 the mixture was submitted to a stirring and conching step for around 3 hours at 45-55 [deg.] C. Furthermore, 7 % of the residue oil and fat and 0.25% of the lecithin were added, then, by stirring for around 30 minutes at 45-55 [deg.] C, the chocolate base paste A was obtained.

Table 6 50 Raw material composition Rate Oil and fat E1) 35.00% Cocoa powder 17.50%

55 Sugar 33.00% Lactose 8.95% Lecithin 0.50%

17 EP 2 671 455 B1

(continued)

Raw material composition Rate Lignin Vanillin 0.05% 5 Total 95.00% 1) Oil and fat E: Blended oil containing extremely hydrogenated palm kernel oil:palm kernel olein=70:30

10 [0098] After blending 4 % of the oil and fat E and 1% of the palm-based fractionated oil and fat obtained in Example 1, to the resultant composition, 95 % of the chocolate base paste A obtained by the above mentioned method was added. Then, after heating to 80 [deg.] C, the composition was well stirred. 2g of the resultant chocolate A in the melting state was dropped onto a stainless bat. [0099] After holding at 40 [deg.] C for 10 minutes, the stainless bat was placed vertically at room temperature of 20

15 [deg.] C. Then, drapability and solidification of the chocolate were observed. Table 7 shows the drapability of chocolate by drip length, and the solidification by length of time until the chocolate becomes non-stuck state when touched. [0100] Also, based on the results, comprehensive evaluation was carried out according to the following criterion.

s Initial viscosity is low (Drip length is long enough), and solidifying is faster than additive-free Δ 20 Initial viscosity is not high (Drip length is long), and solidifying is slightly faster than additive-free 3 Initial viscosity is high (Drip length is short) or initial viscosity is not high (Drip length is long), and solidifying speed is the same as additive-free or slower than additive-free The results are shown in Table 7.

[0101] For comparative purposes, instead of the palm-based fractionated oil and fat of the present invention, using

25 emulsifiers shown in Table 7, the same test as described above was carried out. The results are shown in Table 7.

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40

45

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5 3 Δ 3 3 s Comprehen sive evaluation

10 Drip length length Drip (cm)

15 Evaluation Solidifying Solidifying time

20 100sec 6min 23 -50sec 5min 22 1sec40 4min 20 Rate Rate (%) 1sec00 5min 15 1sec15 5min 23

25

30 Table 7 Table

35 Palm-based fractionated oil and fat fat and oil fractionated Palm-based 1 Example in obtained Crystallization-prom oting oil and oil oting Crystallization-prom fat/emulsifier 5 - 4 oil palm hardened Extremely 4 S-65V Poem 4 J-46B Poem 4 40 Rate (%) 1) Oil and and Oil fat and Oil E fat

45 Rate Rate (%) 95

50 Base paste Base Composition of Chocolate A Chocolate of Composition late Choco paste base A

55 1) Oil and fat E: Blended oil containing extremely hydrogenated palm kernel oil:palm kernel olein=70:30 kernel oil:palm kernel palm hydrogenated extremely containing oil Blended E: fat and Oil 1) Comparative Comparative 21 Example Comparative Comparative 20 Example Comparative Comparative 19 Example Comparative Comparative 18 Example Example 31 Example

19 EP 2 671 455 B1

[0102] As shown in Table 7, the chocolate A obtained by using the palm-based fractionated oil and fat of the present invention has a moderate drip length (initial viscosity does not increase rapidly), short solidifying time, and the best comprehensive evaluation result.

5 Example 32 and Comparative Example 22 Production of the chocolate B

[0103] Using the oil and fat composition containing the palm-based fractionated oil and fat of the present invention, chocolate was produced, and the texture and the melt-in-the-mouth feeling were evaluated. At first, the raw materials shown in Table 8 were stirred to a paste for around 20 minutes at 45-55 [deg.] C in a warm mixer. After crushing (refining) 10 by three roll mills, the refined composition was submitted to a stirring and conching step for around 3 hours at 45-55 [deg.] C. The chocolate base paste B was obtained.

Table 8 Raw material composition Rate 15 Oil and fat F1) 17.00% Cacao mass 12.00% Whole milk powder 17.00% 20 Skim milk powder 14.00% Sugar 29.45% Lecithin 0.50% Lignin Vanillin 0.05% 25 Total 90.00% 1) Oil and fat F: Hard PMF (manufactured by J-OIL MILLS, Inc.)

30 [0104] In Example 32, after blending and fusing the oil and fat F and the palm-based fractionated oil and fat obtained in Example 9 in the proportions shown in Table 9, to the resultant composition, the chocolate base paste B was added in the proportion shown in Table 9. Then, the composition was stirred uniformly at about 45 [deg.] C. The temperature of the resultant melted paste was cooled to 30 [deg.] C, and then, 0.2% by weight of a temper seed (trade name for Quick Temper, manufactured by Nisshin kakou Co., Ltd.) was added to the paste to temper. 35 [0105] The tempered paste was poured into a mold and degassed by tapping. By keeping at about 10 [deg.] C for 15 minutes, the paste was cooled to solidify. The solidified chocolate was ejected from the mold, then, after aging in an incubator at 20 [deg.] C for ten days, melt-in-the-mouth feeling and snap property were evaluated according to the following criterion. The results are shown in Table 9.

40 Melt-in-the-mouth feeling evaluation

[0106]

D Very good in melt-in-the-mouth feeling 45 s Good in melt-in-the-mouth feeling Δ Normal melt-in-the-mouth feeling 3 Poor in melt-in-the-mouth feeling

Snap property evaluation 50 [0107]

D Very good snap property s Good snap property 55 Δ Normal snap property 3 No snap property

[0108] In Comparative Example 22, except blending the melted oil and fat F and the melted chocolate base paste B

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in the proportions shown in Table 9, the same operations as Example 32 were performed. Then, the same organoleptic tests as Example 32 were carried out. The results are shown in Table 9.

Table 9 5 Composition of Chocolate B Evaluation Oil Melt-in-the Chocolate Rate Rate Crystallization Rate Snap and -mouth base paste (%) (%) promoting oil and fat (%) property Fat feeling 10 Palm-based Oil Example 32 Chocolate 9.6 fractionated oil and fat 0.4 DD and basepaste 90 obtained in Example 9 Fat Comparative B 1) F 10 - - Δ s 15 example 22 Oil and fat F: Hard PMF (manufactured by J-OIL MILLS, Inc.)

[0109] As shown in Table 9, the chocolate B made by using the palm-based fractionated oil and fat of the present

20 invention has superior snap property and melt-in-the-mouth feeling.

Claims

25 1. A palm-based fractionated oil and fat, wherein the tripalmitin content to triglyceride is 70-90% by weight, the unsaturated fatty acid content to total fatty acid is 1-8% by weight, and the tripalmitin content to tri-saturated fatty acid triglyceride is 84-95% by weight.

2. The palm-based fractionated oil and fat according to claim 1, wherein the triglyceride containing unsaturated fatty

30 acid content to triglyceride is 0.5-18% by weight.

3. A method for preparing the palm-based fractionated oil and fat according to claims 1 or 2, comprising:

a) performing a crystallization operation of a palm fractionated hard part to obtain a slurry, and

35 b) fractionating the slurry to obtain a hard part, wherein the hard part yield is 26% by weight or less.

4. The methodaccording toclaim 3,wherein thepalm fractionated hard partis palm super stearin with iodinevalue 10-17.

5. The method according to claims 3 or 4, wherein the crystallization operation is performed so that the slurry SFC is

40 20% by weight or less.

6. The method according to any one of claims 3 to 5, wherein the fractionation is performed so that a numerical value of the hard part yield/the slurry SFC is 10 or less.

45 7. A method for producing an oil and fat composition comprising mixing:

(I) the palm-based fractionated oil and fat of claim 1; and (II) a base oil component consisting of an oil and fat with a melting point of 10[deg.] C or more,

50 wherein the (I) component content to the oil and fat composition is 0.2-15% by weight and the (II) component content to the oil and fat composition is 85-99.8% by weight.

8. The method according to claim 7, wherein the (II) component comprises at least one selected from the group consisting of palm oil and/or fractionated palm oil with iodine value 30-65, random transesterified oil of palm-based

55 oil and fat and lauric-based oil and fat and/or hardened oil thereof, oil which is liquid at normal temperature, palm kernel oil and fractionated palm kernel oil, and hardened oil of palm kernel oil and fractionated palm kernel oil.

9. The method according to claim 8, wherein the (II) component contains, with respect to the (II) component, 40% by

21 EP 2 671 455 B1

weight or more of palm oil and/or fractionated palm oil with iodine value 30-65.

10. The method according to claim 8, wherein the (II) component contains, with respect to the (II) component, 50-90% by weight of palm oil and/or fractionated palm oil with iodine value 30-65, and 10-50% by weight of oil which is liquid 5 at normal temperature.

11. The method according to claim 8, wherein the (II) component contains, with respect to the (II) component, 20-70% by weight of palm oil and/or fractionated palm oil with iodine value 30-65, and 10-60% by weight of random transesterified oil of palm-based oil and fat and lauric-based oil and fat and/or hardened oil thereof. 10 12. The method according to claim 8, wherein the (II) component contains, with respect to the (II) component, 20-70% by weight of palm oil and/or fractionated palm oil with iodine value 30-65, 10-60% by weight of oil obtained by random transesterification of palm-based oil and fat and lauric-based oil and fat and/or hardened oil thereof, and 10-40% by weight of oil which is liquid at normal temperature. 15 13. The method according to claim 8, wherein the (II) component contains, with respect to the (II) component, 30-80% by weight of extremely hardened palm kernel oil, and 20-70% by weight of palm kernel olein.

14. The method according to any one of claims 7 to 13, wherein the composition is for frying oil, shortening, margarine, 20 chocolate, roux for curry or roux for stew.

15. Use of a palm-based fractionated oil and fat according to claim 1 for the preparation of a food product.

16. The use according to claim 15, wherein the food product is frying oil, shortening, margarine, chocolate, roux for 25 curry or roux for stew.

Patentansprüche

30 1. Fraktioniertes Palmöl und -fett, wobei der Gehalt von Tripalmitin zu Triglycerid 70-90 Gew.-% ist, der Gehalt von ungesättigter Fettsäure zu Gesamtfettsäure 1-8 Gew.-% ist und der Gehalt von Tripalmitin zu dreifach gesättigtem Fettsäuretriglycerid 84-95 Gew.-% ist.

2. Fraktioniertes Palmöl und -fett nach Anspruch 1, wobei der Gehalt von triglyceridhaltiger ungesättigter Fettsäure 35 zu Triglycerid 0,5-18 Gew.-% ist.

3. Verfahren zum Herstellen des fraktionierten Palmöls und - fetts nach Anspruch 1 oder 2, umfassend:

a) Durchführen eines Kristallisationsvorgangs eines fraktionierten Palmhartanteils, um eine Aufschlämmung zu 40 erhalten, und b) Fraktionieren der Aufschlämmung, um einen Hartanteil zu erhalten, wobei der Ertrag des Hartanteils 26 Gew.-% oder weniger ist.

4. Verfahren nach Anspruch 3, wobei der fraktionierte Palmhartanteil Palm-Superstearin mit einer Iodzahl von 10-17 ist. 45 5. Verfahren nach Anspruch 3 oder 4, wobei der Kristallisationsvorgang derart durchgeführt wird, dass der SFC der Aufschlämmung 20 Gew.-% oder weniger ist.

6. Verfahren nach einem der Ansprüche 3 bis 5, wobei das Fraktionieren derart durchgeführt wird, dass ein Zahlenwert 50 des Ertrags des Hartanteils/SFC der Aufschlämmung 10 oder weniger ist.

7. Verfahren zum Produzieren einer Öl- und Fettzusammensetzung, das das Mischen von Folgendem umfasst:

(I) des fraktionierten Palmöls und -fetts nach Anspruch 1; und 55 (II) einer Basisölkomponente, die aus einem Öl und Fett mit einem Schmelzpunkt von 10 °C oder mehr besteht,

wobei der Gehalt der Komponente (I) zu der Öl- und Fettzusammensetzung 0,2-15 Gew.-% ist und der Gehalt der Komponente (II) zu der Öl- und Fettzusammensetzung 85-99,8 Gew.-% ist.

22 EP 2 671 455 B1

8. Verfahren nach Anspruch 7, wobei die Komponente (II) zumindest eines ausgewählt aus der Gruppe bestehend aus Palmöl und/oder fraktioniertem Palmöl mit einer Iodzahl von 30-65, statistisch umgeestertem Öl von Palmöl und -fett und Laurinöl und -fett und/oder gehärtetem Öl davon, Öl, das bei Normaltemperatur flüssig ist, Palmkernöl und fraktioniertem Palmkernöl und gehärtetem Öl von Palmkernöl und fraktioniertem Palmkernöl umfasst. 5 9. Verfahren nach Anspruch 8, wobei die Komponente (II) in Bezug auf die Komponente (II) 40 Gew.-% oder mehr Palmöl und/oder fraktioniertes Palmöl mit einer Iodzahl von 30-65 enthält.

10. Verfahren nach Anspruch 8, wobei die Komponente (II) in Bezug auf die Komponente (II) 50-90 Gew.-% Palmöl 10 und/oder fraktioniertes Palmöl mit einer Iodzahl von 30-65 und 10-50 Gew.-% Öl enthält, das bei Normaltemperatur flüssig ist.

11. Verfahren nach Anspruch 8, wobei die Komponente (II) in Bezug auf die Komponente (II) 20-70 Gew.-% Palmöl und/oder fraktioniertes Palmöl mit einer Iodzahl von 30-65 und 10-60 Gew.-% von statistisch umgeestertem Öl von 15 Palmöl und -fett und Laurinöl und -fett und/oder gehärtetem Öl davon enthält.

12. Verfahren nach Anspruch 8, wobei die Komponente (II) in Bezug auf die Komponente (II) 20-70 Gew.-% Palmöl und/oder fraktioniertes Palmöl mit einer Iodzahl von 30-65, 10-60 Gew.-% durch die statistische Umesterung von Palmöl und -fett und Laurinöl und -fett und/oder gehärtetem Öl davon erhaltenes Öl und 10-40 Gew.-% Öl enthält, 20 das bei Normaltemperatur flüssig ist.

13. Verfahren nach Anspruch 8, wobei die Komponente (II) in Bezug auf die Komponente (II) 30-80 Gew.-% extrem gehärtetes Palmkernöl und 20-70 Gew.-% Palmkernolein enthält.

25 14. Verfahren nach einem der Ansprüche 7 bis 13, wobei die Zusammensetzung für Frittieröl, Backfett, Margarine, Schokolade, Mehlschwitze für Curry oder Mehlschwitze für Eintopf vorgesehen ist.

15. Verwendung eines fraktionierten Palmöls und -fetts nach Anspruch 1 für die Herstellung eines Nahrungsmittels.

30 16. Verwendung nach Anspruch 15, wobei das Nahrungsmittel Frittieröl, Backfett, Margarine, Schokolade, Mehlschwitze für Curry oder Mehlschwitze für Eintopf ist.

Revendications 35 1. Matière grasse et huile fractionnée à base de palme, dans lesquelles la teneur en tripalmitine des triglycérides est de 70-90 % en poids, la teneur en acides gras insaturés du total des acides gras est de 1-8 % en poids, et la teneur en tripalmitine des triglycérides d’acides gras tri-saturés est de 84-95 % en poids.

40 2. Matière grasse et huile fractionnée à base de palme selon la revendication 1, dans lesquelles la teneur en triglycérides contenant des acides gras insaturés des triglycérides est de 0,5-18 % en poids.

3. Procédé pour préparer la matière grasse et l’huile fractionnée à base de palme selon les revendications 1 ou 2, comprenant : 45 a) la réalisation d’une opération de cristallisation d’une partie dure fractionnée de palme afin d’obtenir une suspension, et b) le fractionnement de la suspension afin d’obtenir une partie dure, dans lequel le rendement de partie dure est de 26 % en poids ou moins. 50 4. Procédé selon la revendication 3, dans lequel la partie dure fractionnée de palme est de la super-stéarine de palme ayant une valeur d’iode de 10-17.

5. Procédé selon les revendications 3 ou 4, dans lequel l’opération de cristallisation est réalisée de telle sorte que la 55 SFC de la suspension est de 20 % en poids ou moins.

6. Procédé selon l’une quelconque des revendications 3 à 5, dans lequel le fractionnement est réalisé de telle sorte qu’une valeur numérique du rendement de partie dure/la SFC de la suspension est de 10 ou moins.

23 EP 2 671 455 B1

7. Procédé pour produire une composition de matière grasse et d’huile comprenant le mélange :

(I) de la matière grasse et de l’huile fractionnée à base de palme selon la revendication 1 ; et (II) un composant d’huile de base constitué d’une matière grasse et d’huile ayant un point de fusion de 10[deg.] 5 C ou plus,

dans lequel la teneur en composant (I) de la composition de matière grasse et d’huile est de 0,2-15 % en poids et la teneur en composant (II) de la composition de matière grasse et d’huile est de 85-99,8 % en poids.

10 8. Procédé selon la revendication 7, dans lequel le composant (II) comprend au moins l’un sélectionné dans le groupe constitué d’huile de palme et/ou d’huile de palme fractionnée ayant une valeur d’iode de 30-65, d’huile transestérifiée aléatoire de matière grasse et huile à base de palme et de matière grasse et huile à base d’acide laurique et/ou d’huile durcie de celle-ci, d’huile qui est liquide à température normale, d’huile de palmiste et d’huile de palmiste fractionnée, et d’huile durcie d’huile de palmiste et d’huile de palmiste fractionnée. 15 9. Procédé selon la revendication 8, dans lequel le composant (II) contient, par rapport au composant (II), 40 % en poids ou plus d’huile de palme et/ou d’huile de palme fractionnée ayant une valeur d’iode de 30-65.

10. Procédé selon la revendication 8, dans lequel le composant (II) contient, par rapport au composant (II), 50-90 % 20 en poids d’huile de palme et/ou d’huile de palme fractionnée ayant une valeur d’iode de 30-65, et 10-50 % en poids d’huile qui est liquide à température normale.

11. Procédé selon la revendication 8, dans lequel le composant (II) contient, par rapport au composant (II), 20-70 % en poids d’huile de palme et/ou d’huile de palme fractionnée ayant une valeur d’iode de 30-65, et 10-60 % en poids 25 d’huile transestérifiée aléatoire de matière grasse et huile à base de palme et de matière grasse et huile à base d’acide laurique et/ou d’huile durcie de celle-ci.

12. Procédé selon la revendication 8, dans lequel le composant (II) contient, par rapport au composant (II), 20-70 % en poids d’huile de palme et/ou d’huile de palme fractionnée ayant une valeur d’iode de 30-65, 10-60 % en poids 30 d’huile obtenue par la transestérification aléatoire d’huile et graisse à base de palme et d’huile à base d’acide laurique et/ou d’huile durcie de celle-ci, et 10-40 % en poids d’huile qui est liquide à température normale.

13. Procédé selon la revendication 8, dans lequel le composant (II) contient, par rapport au composant (II), 30-80 % en poids d’huile de palmiste extrêmement durcie, et 20-70 % en poids d’oléine de palmiste. 35 14. Procédé selon l’une quelconque des revendications 7 à 13, dans lequel la composition est pour l’huile de friture, la graisse alimentaire, la margarine, le chocolat, le roux pour curry ou le roux pour ragoût.

15. Utilisation d’une matière grasse et huile fractionnée à base de palme selon la revendication 1 pour la préparation 40 d’un produit alimentaire.

16. Utilisation selon la revendication 15, dans laquelle le produit alimentaire est de l’huile de friture, de la graisse alimentaire, de la margarine, du chocolat, du roux pour curry ou du roux pour ragoût.

45

50

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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

• JP 11155483 A [0005] [0008] • JP 2010022310 A [0007] [0008] • JP 2006025671 A [0006] [0008]

Non-patent literature cited in the description

• JEOUNG MAE SON et al. Optimisation of tripalmi- • VAN MILTENBURG et al. A thermodynamic investi- tin-rich fractionation from palm stearin by response gation of tripalmitin. Molar heat capacities of theα - surface methodology. J. Sci. Food Agric, 2010, vol. and β-form between 10 K and 350 K. J. Chem. Eng. 90 (9), 1520-1526 [0007] Data, 1999, vol. 44 (4), 721-726 [0007] • ZHOU et al. Phase behavior of model lipid systems: solubility of high-melting fats in low-melting fats.J. Am. Oil Chem. Soc., 2006, vol. 83 (6), 505-511 [0007]

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