WO2026002962A1 - Fat fractionation process - Google Patents

Abstract

The invention relates to a process of fractionating fat comprising the steps of: a) providing a fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, fractions thereof and a mixture thereof; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat; c) pre-crystallizing the refined fat in step b) with agitation; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction.

Description

FAT FRACTIONATION PROCESS

This invention relates to a process for fractionating a fat.

Background

The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.

Fats and oils are important ingredients of food products and are used extensively in the food industry. Confectionery products, such as chocolate or chocolate-like products, contain fats and oils which play an important role in textural and organoleptic properties such as mouthfeel, texture, flavour release, flavour intensity, processability and shelf life.

Cocoa butter equivalents (CBEs) are fat compositions that can be used in combination with cocoa butter in chocolate or chocolate-like products. Suitable fats which can be used to produce CBEs include shea butter, sal butter, kokum fat, mango kernel fat, and the fractions thereof.

Fractionation is a well-known process in the fats and oils industries. It relates to the separation of a high melting fraction (also named as the stearin fraction) and a low melting fraction (also named as the olein fraction). The common types of fractionation are dry fractionation, solvent fractionation and detergent fractionation. The corresponding fractionation process conditions are critical in determining the properties and the quality of the fractions which have a direct influence on these fractions in the final food applications.

For example, shea butter is a fat extracted from the nuts of Vitellaria paradoxa and usually needs to be solvent fractionated to produce shea in order to make cocoa butter equivalents for confectionery applications. Thus, shea stearin is a valuable but also costly component. WO 99/63031 relates to a process for fractionating a vegetable oil by solvent. WO 2021/255198 relates to a process of preparing a fat composition derived from a single source, for example for confectionery products.

There remains a need for a simplified, efficient and cost-effective fractionation process to produce a fat composition suitable to be used as a coating fat, in particular as cocoa butter equivalents (CBEs) for confectionery products still having a desirable appearance and sensory and texture properties, but without using solvents in the process.

Description of the invention

According to the present invention, there is provided a process of fractionating fat comprising the steps of: a) providing a fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, fractions thereof and a mixture thereof; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat; c) pre-crystallizing the refined fat in step b) with agitation; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction.

The process of the invention has been found to be particularly efficient and cost effective for producing a fat composition, suitable for confectionery application, by means of fractionation without using solvent. This maximizes the yield and minimizes the costs of the process as a whole and also has environmental benefits. The process according to the invention is simplified compared to those obtained from known processes (e.g. in WO 2021/255198), yet the desirable properties and quality of the product are maintained, which enables the production of a confectionery product with desirable texture and organoleptic properties.

As used herein, articles such as "a" and "an" when used in a claim, are understood to mean one or more of what is claimed or described.

The term "fat" refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term "oil" is used herein synonymously with "fat". The term "fatty acid" refers to straight chain saturated or unsaturated (including mono- and poly unsaturated) carboxylic acids having from 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx:y. For example, palmitic acid may be denoted 016:0 and oleic acid may be denoted 018: 1. The fatty acid profile may be determined by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966-4. Thus, percentages of fatty acids in compositions (e.g. palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18: l) etc.) referred to herein, unless otherwise stated, include both acyl groups such as tri-, di- and mono- glycerides and are based on the total weight of C8 to C24 fatty acid residues.

The term "triglyceride" refers to glycerides consisting of three fatty acid chains covalently bonded to a glycerol molecule. Amounts of triglycerides specified herein are percentages by weight based on total triglycerides present in the fat composition. The notation triglyceride XYZ denotes triglycerides having fatty acid acyl groups X, Y and Z at any of the 1-, 2- and 3- positions of the glyceride. The notation A2B includes both AAB and ABA, and AB2 includes both ABB and BAB. Triglyceride content may be determined for example by GC (ISO 23275:2006).

The term "pre-crystallizing" or "pre-crystallization" refers to a process well known in the art for a crystallization step prior to dry fractionation. As used in the process of the invention, the pre-crystallizing in step c) includes agitation.

The term "fractionating" or "fractionation" refers to a process well known in the art for separating the liquid part (olein fraction) and the solid part (stearin fraction) based on different melting points or hardness. Typical fractionation processes include dry fractionation, solvent fractionation (also known as wet fractionation) and detergent fractionation.

The term "dry fractionating" or "dry fractionation" refers to a fractionation process well known in the art which typically involves melting the fat, and cooling it to a desired temperature below the melting point of the more saturated acylglycerols. This process thus crystallizes the solid fraction (also known as the stearin fraction) and allows these crystals to be separated from the liquid fraction (also known as the olein fraction), such as by filtration or in combination with pressing.

The term "static" or "statically" or "static dry fractionation" or "dry fractionating statically" refers to a dry fractionation process using a static crystallizer without employing agitation during the crystallization stage.

Advantageously, the process of the invention does not require any steps (such as a seeding step) in addition to steps a), b), c) and d). Preferably, the process of the invention consists essentially of, or consists of, steps a), b), c) and d). The absence of any such additional steps results in reduced complexity and a simplified process. This leads to an increase in efficiency and cost effectiveness.

Step a) of the process of the invention is providing a fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, fractions thereof and a mixture thereof. For the avoidance of doubt, this step includes providing a single fat from the list of fats or a fraction (an olein or stearin fraction) of one of the listed fats, or a mixture of two or more such fats and/or fat fractions.

In step a) of the process according to the invention, the fat is preferably selected from the group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, shea butter stearin, shea butter olein, sal butter stearin, sal butter olein, kokum butter stearin, kokum butter olein, mango butter stearin, mango butter olein, mowrah butter stearin, mowrah butter olein and a mixture thereof.

In a preferred aspect, in step a) of the process according to the invention, the fat is selected from a group consisting of shea butter, sal butter, shea butter stearin, shea butter olein, sal butter stearin, sal butter olein, and a mixture thereof.

In a more preferred aspect, in step a) of the process according to the invention, the fat is selected from a group consisting of shea butter, shea butter stearin, shea butter olein, and a mixture thereof. In an even more preferred aspect, in step a) of the process according to the invention, the fat is a mixture of shea butter and shea butter olein or shea butter and shea butter stearin or shea butter olein and shea butter stearin.

In another even more preferred aspect, in step a) of the process according to the invention, the fat is shea butter.

The fat in step a) of the process according to the invention is preferably crude. The term "crude" refers to a fat which hasn't been subject to any refining step, such as bleaching, distillation or deodorization. In a particularly preferred aspect, in step a) of the process according to the invention, the fat is crude shea butter.

Step b) of the process of the invention is bleaching and subsequently deodorizing the fat in step a) to form a refined fat. In step b) of the process according to the invention, the bleaching is preferably carried out with activated bleaching earth, such as physically (thermally) activated bleaching earth or chemically activated bleaching earth and more preferably with acid activated bleaching earth. For the avoidance of doubt, where multiple bleaching conditions (e.g. bleaching temperature, bleaching time and dosage of bleaching earth) are described together herein, for example in the same paragraph or claim, it is to be understood that those conditions are applicable in combination.

The bleaching in step b) typically is carried out at a temperature of from 75°C to 125°C, preferably from 80°C to 120°C, more preferably from 85°C to 110°C, such as from 85°C to 110°C, e.g. from 85°C to 95°C.

The bleaching in step b) typically is carried out in the presence of from 0.15% to 5% by weight of bleaching earth, preferably from 0.3% to 3% by weight, more preferably from 0.3% to 3% by weight, such as 0.8% to 2.8% by weight, e.g. from 1.0% to 2.5% by weight.

The bleaching in step b) typically is carried out for a time of 0.2 to 2.5 hours, preferably from 0.3 to 1.5 hours, more preferably from 0.5 to 1.25 hours, such as from 0.5 to 1.0 hours, e.g. from 0.6 to 0.9 hours. In a preferred aspect, in step b) of the process according to the invention, the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours.

In a more preferred aspect, in step b) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours.

In an even more preferred aspect, in step b) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours.

In a most preferred aspect, in step b) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours.

In step b) of the process according to the invention, the deodorization is preferably carried out at a temperature of from 200°C to 240°C and more preferably at a temperature of from 210°C to 235°C.

In step b) of the process according to the invention, the deodorization is preferably carried out for a time of 1 to 6 hours and more preferably for a time of 2 to 5 hours.

In a preferred aspect, in step b) of the process according to the invention, the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours and the deodorization is carried out at a temperature of from 200°C to 240°C for a time of 1 to 6 hours. In a more preferred aspect, in step b) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours and the deodorization is carried out at a temperature of from 210°C to 235°C for a time of 2 to 5 hours.

In an even more preferred aspect, in step b) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and the deodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours.

In a most preferred aspect, in step b) of the process according to the invention, the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours and the deodorization is carried out at a temperature of from 215°C to 230°C for a time of 3 to 4 hours.

In step b) of the process according to the invention, a treatment with silica gel is preferably carried out prior to bleaching.

In a preferred aspect, in step b) of the process according to the invention, a treatment with 0.5% to 3% by weight of silica gel is carried out prior to bleaching.

In another preferred aspect, in step b) of the process according to the invention, a treatment with silica gel at a temperature of from 80°C to 120°C is carried out prior to bleaching.

In a preferred aspect, in step b) of the process according to the invention, a treatment with silica gel is carried out prior to bleaching; the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours and the deodorization is carried out at a temperature of from 200°C to 240°C for a time of 1 to 6 hours. In a more preferred aspect, in step b) of the process according to the invention, a treatment with from 0.5% to 3% by weight of silica gel at a temperature of from 80°C to 120°C is carried out prior to bleaching; the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours and the deodorization is carried out at a temperature of from 210°C to 235°C for a time of 2 to 5 hours.

In an even more preferred aspect, in step b) of the process according to the invention, a treatment with from 0.5% to 2.0% by weight of silica gel at a temperature of from 85°C to 110°C is carried out prior to bleaching; the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and the deodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours.

In a most preferred aspect, in step b) of the process according to the invention, a treatment with from 0.8% to 1.5% by weight of silica gel at a temperature of from 88°C to 95°C is carried out prior to bleaching; the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours and the deodorization is carried out at a temperature of from 215°C to 230°C for a time of 3 to 4 hours.

Step c) of the process of the invention is pre-crystallizing the refined fat formed in step b) with agitation. In the process of the invention, the pre-crystallizing step c) does not include a seeding step, i.e. as step in which one or more crystals or crystalline components are added to an oil or fat, in order to aid crystallization.

In step c) of the process according to the invention, the pre-crystal I ization is preferably carried out at a temperature of from 18°C to 36°C, more preferably from 20°C to 30°C, even more preferably from 21°C to 28°C and most preferably from 23°C to 28°C.

In step c) of the process according to the invention, the pre-crystal I ization is preferably carried out for a time of from 0.1 to 133 hours, more preferably from 1 to 100 hours, even more preferably from 2 to 50 hours and most preferably from 3 to 20 hours.

In step c) of the process according to the invention, the pre-crystal I ization is carried out with agitation, typically at a speed of the agitator of from 5 to 20 rpm, preferably from 8 to 16 rpm and more preferably from 8 to 12 rpm.

In a preferred aspect, in step c) of the process according to the invention, the precrystallization is carried out at a temperature of from 18°C to 36°C for a time of from 0.1 to 133 hours.

In a more preferred aspect, in step c) of the process according to the invention, the pre-crystallization is carried out at a temperature of from 20°C to 30°C for a time of from 1 to 100 hours.

In an even more preferred aspect, in step c) of the process according to the invention, the pre-crystallization is carried out at a temperature of from 21°C to 28°C for a time of from 2 to 50 hours.

In a most preferred aspect, in step c) of the process according to the invention, the pre-crystallization is carried out at a temperature of from 23°C to 28°C for a time of from 3 to 20 hours.

Step d) of the process of the invention is dry fractionating statically the precrystallized refined fat formed in step c) to form a stearin fraction and an olein fraction. Preferably, step d) does not include seeding.

In step d) of the process according to the invention, the static dry fractionation is preferably carried out at a temperature of from 18°C to 36°C, more preferably from 20°C to 30°C, even more preferably from 21°C to 28°C and most preferably from 23°C to 28°C.

In step d) of the process according to the invention, the static dry fractionation is preferably carried out for a time of from 4 to 150 hours, more preferably from 8 to 120 hours, even more preferably from 12 to 60 hours and most preferably from 14 to 22 hours.

In a preferred aspect, in step d) of the process according to the invention, the static dry fractionation is carried out at a temperature of from 18°C to 36°C for a time of from 4 to 150 hours.

In a more preferred aspect, in step d) of the process according to the invention, the static dry fractionation is carried out at a temperature of from 20°C to 30°C for a time of from 8 to 120 hours.

In an even more preferred aspect, in step d) of the process according to the invention, the static dry fractionation is carried out at a temperature of from 21°C to 28°C for a time of from 12 to 60 hours.

In a most preferred aspect, in step d) of the process according to the invention, the static dry fractionation is carried out at a temperature of from 23°C to 28°C for a time of from 14 to 22 hours.

In a preferred aspect, the pre-crystal I ization temperature in step c) of the process according to the invention is equal to or higher than the static dry fractionation temperature in step d) of the process according to the invention. In a more preferred aspect, the pre-crystallization temperature in step c) of the process according to the invention is equal to the static dry fractionation temperature in step d) of the process according to the invention. In this case, the yield of the valuable stearin fraction is improved, which makes the process according to the invention more efficient and cost effective, while keeping the quality and the properties of the stearin obtained by the process according to the invention similar to those of the product obtained by known processes (e.g. in WO 2021/255198). Thus, the stearin obtained by the process according to the invention is still very suitable for the production of confectionery applications such as chocolate, or compounds with desirable sensory and appearance properties. In a preferred aspect, the duration of the pre-crystallization in step c) of the process according to the invention is shorter than or equal to the duration of the static dry fractionation in step d) of the process according to the invention.

In a preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, fractions thereof and a mixture thereof; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours and the deodorization is carried out at a temperature of from 200°C to 240°C for a time of 1 to 6 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 18°C to 36°C for a time of from 0.1 to 133 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 18°C to 36°C for a time of from 4 to 150 hours.

In a more preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, fractions thereof and a mixture thereof; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours and the deodorization is carried out at a temperature of from 210°C to 235°C for a time of 2 to 5 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 20°C to 30°C for a time of from 1 to 100 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 20°C to 30°C for a time of from 8 to 120 hours.

In an even more preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat which is shea butter; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and the deodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 21°C to 28°C for a time of from 2 to 50 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 21°C to 28°C for a time of from 12 to 60 hours.

In a most preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat which is crude shea butter; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours and the deodorization is carried out at a temperature of from 215°C to 230°C for a time of 3 to 4 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 23°C to 28°C for a time of from 3 to 20 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 23°C to 28°C for a time of from 14 to 22 hours.

In another preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, fractions thereof and a mixture thereof; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where a treatment with silica gel is carried out prior to bleaching; the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours and the deodorization is carried out at a temperature of from 200°C to 240°C for a time of 1 to 6 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 18°C to 36°C for a time of from 0.1 to 133 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 18°C to 36°C for a time of from 4 to 150 hours.

In another more preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, fractions thereof and a mixture thereof; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where a treatment with from 0.5% to 3% by weight of silica gel at a temperature of from 80°C to 120°C is carried out prior to bleaching; the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours and the deodorization is carried out at a temperature of from 210°C to 235°C for a time of 2 to 5 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 20°C to 30°C for a time of from 1 to 100 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 20°C to 30°C for a time of from 8 to 120 hours.

In another even more preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat which is shea butter; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where a treatment with from 0.5% to 2.0% by weight of silica gel at a temperature of from 85°C to 110°C is carried out prior to bleaching; the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and the deodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 21°C to 28°C for a time of from 2 to 50 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 21°C to 28°C for a time of from 12 to 60 hours. In another most preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat which is crude shea butter; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where a treatment with from 0.8% to 1.5% by weight of silica gel at a temperature of from 88°C to 95°C is carried out prior to bleaching; the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours and the deodorization is carried out at a temperature of from 215°C to 230°C for a time of 3 to 4 hours; c) pre-crystallizing the refined fat in step b) with agitation where the precrystallization is carried out at a temperature of from 23°C to 28°C for a time of from 3 to 20 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 23°C to 28°C for a time of from 14 to 22 hours.

In yet another preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, fractions thereof and a mixture thereof; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of activated bleaching earth for a time of 0.3 to 1.5 hours and the deodorization is carried out at a temperature of from 200°C to 240°C for a time of 1 to 6 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 18°C to 36°C for a time of from 0.1 to 133 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 18°C to 36°C for a time of from 4 to 150 hours; wherein the pre-crystallization temperature in step c) is equal to or higher than the static dry fractionation temperature in step d) and the duration of the pre-crystallization in step c) is shorter than or equal to the duration of the static dry fractionation in step d).

In yet another more preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, fractions thereof and a mixture thereof; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 85°C to 110°C, in the presence of from 0.8% to 2.8% by weight of activated bleaching earth for a time of 0.5 to 1.25 hours and the deodorization is carried out at a temperature of from 210°C to 235°C for a time of 2 to 5 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 20°C to 30°C for a time of from 1 to 100 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 20°C to 30°C for a time of from 8 to 120 hours; wherein the pre-crystallization temperature in step c) is equal to or higher than the static dry fractionation temperature in step d) and the duration of the pre-crystallization in step c) is shorter than or equal to the duration of the static dry fractionation in step d).

In yet another even more preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat which is shea butter; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and the deodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 21°C to 28°C for a time of from 2 to 50 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 21°C to 28°C for a time of from 12 to 60 hours; wherein the pre-crystallization temperature in step c) is equal to the static dry fractionation temperature in step d) and the duration of the pre-crystallization in step c) is shorter than or equal to the duration of the static dry fractionation in step d).

In yet another most preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat which is crude shea butter; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours and the deodorization is carried out at a temperature of from 215°C to 230°C for a time of 3 to 4 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 23°C to 28°C for a time of from 3 to 20 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 23°C to 28°C for a time of from 14 to 22 hours; wherein the pre-crystallization temperature in step c) is equal to the static dry fractionation temperature in step d) and the duration of the pre-crystallization in step c) is shorter than or equal to the duration of the static dry fractionation in step d).

In a particular preferred aspect, the duration in hours of the pre-crystallization in step c) of the process according to the invention is determined by multiplying by a factor of at least 1.2, preferably at least 1.5, such as from 1.2 to 1.8, for example 1.5, the difference between the pre-crystallization temperature and 20°C, where the pre-crystallization temperature in step c) of the process according to the invention is at least 21°C.

In a more particular preferred aspect, the duration in hours of the pre- crystallization in step c) of the process according to the invention is determined by multiplying by a factor of at least 1.2, preferably at least 1.5, such as from 1.2 to 1.8, for example 1.5, the difference between the pre-crystallization temperature and 20°C where the pre-crystallization temperature in step c) of the process according to the invention is from 21°C to 30°C.

In a preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat which is shea butter; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and the deodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 21°C to 28°C for a time of from 2 to 50 hours and where the duration in hours of the pre-crystallization is determined by multiplying by a factor of 1.5 the difference between the pre-crystallization temperature and 20°C where the precrystallization temperature is at least 21°C; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 21°C to 28°C for a time of from 12 to 60 hours; wherein the pre-crystallization temperature in step c) is equal to the static dry fractionation temperature in step d) and the duration of the pre-crystallization in step c) is shorter than or equal to the duration of the static dry fractionation in step d).

In a more preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat which is crude shea butter; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours and the deodorization is carried out at a temperature of from 215°C to 230°C for a time of 3 to 4 hours; c) pre-crystallizing the refined fat in step b) with agitation where the pre-crystallization is carried out at a temperature of from 23°C to 28°C for a time of from 3 to 20 hours and where the duration in hours of the pre- crystallization is determined by multiplying by a factor of 1.5 the difference between the pre-crystallization temperature and 20°C where the pre- crystallization temperature is from 21°C to 30°C; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 23°C to 28°C for a time of from 14 to 22 hours; wherein the pre-crystallization temperature in step c) is equal to the static dry fractionation temperature in step d) and the duration of the pre-crystallization in step c) is shorter than or equal to the duration of the static dry fractionation in step d).

In step b) of the process according to the invention, the bleaching and the deodorization preferably are carried out at least twice.

In a preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat which is shea butter; bl) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and the deodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours; b2) re-bleaching and subsequently re-deodorizing the fat obtained in step bl) to form a refined fat where the re-bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and the redeodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours; c) pre-crystallizing the refined fat obtained in step b2) with agitation where the pre-crystallization is carried out at a temperature of from 21°C to 28°C for a time of from 2 to 50 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 21°C to 28°C for a time of from 12 to 60 hours; wherein the pre-crystallization temperature in step c) is equal to the static dry fractionation temperature in step d) and the duration of the pre-crystallization in step c) is shorter than or equal to the duration of the static dry fractionation in step d).

In a more preferred aspect, the process of fractionating fat comprises the steps of: a) providing a fat which is crude shea butter; bl) bleaching and subsequently deodorizing the fat in step a) to form a refined fat where the bleaching is carried out a temperature from 85°C to 95°C, in the presence of from 1.5% to 2.2% by weight of acid activated bleaching earth for a time of 0.6 to 0.9 hours and the deodorization is carried out at a temperature of from 215°C to 225°C for a time of 3 to 4 hours; b2) re-bleaching and subsequently re-deodorizing the fat obtained in step bl) to form a refined fat where the re-bleaching is carried out a temperature from 85°C to 100°C, in the presence of from 1.0% to 2.5% by weight of acid activated bleaching earth for a time of 0.5 to 1.0 hours and the redeodorization is subsequently carried out at a temperature of from 215°C to 230°C for a time of 2.5 to 4.5 hours; c) pre-crystallizing the refined fat in step b2) with agitation where the pre-crystallization is carried out at a temperature of from 23°C to 28°C for a time of from 3 to 20 hours; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction where the static dry fractionation is carried out at a temperature of from 23°C to 28°C for a time of from 14 to 22 hours; wherein the pre-crystallization temperature in step c) is equal to the static dry fractionation temperature in step d) and the duration of the pre-crystallization in step c) is shorter than or equal to the duration of the static dry fractionation in step d).

The stearin fraction obtained in step d) of the process according to the invention preferably comprises from 40% to 70% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and 0 is oleic acid, more preferably from 42% to 65% by weight, even more preferably from 43% to 60% by weight and most preferably from 45% to 55% by weight.

The stearin fraction obtained in step d) of the process according to the invention preferably comprises from 5% to 29% by weight of StOO triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and 0 is oleic acid, more preferably from 10% to 27% by weight, even more preferably from 15% to 25% by weight and most preferably from 17% to 23% by weight.

The stearin fraction obtained in step d) of the process according to the invention preferably has from 35.0 to 80.0 solid fat content at 20°C, more preferably from 40.0 to 70.0, even more preferably from 45.0 to 65.0 and most preferably from 48.0 to 60.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1.

The stearin fraction obtained in step d) of the process according to the invention preferably has from 33.0 to 70.0 solid fat content at 25°C, more preferably from 35.0 to 65.0, even more preferably from 40.0 to 60.0 and most preferably from 45.0 to 55.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1.

The stearin fraction obtained in step d) of the process according to the invention preferably has from 26.0 to 65.0 solid fat content at 30°C, more preferably from 30.0 to 60.0, even more preferably from 35.0 to 55.0 and most preferably from 38.0 to 50.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1. The stearin fraction obtained in step d) of the process according to the invention preferably has from 8.0 to 35.0 solid fat content at 35°C, more preferably from 10.0 to 30.0, even more preferably from 15.0 to 25.0 and most preferably from 17.0 to 23.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1.

The stearin fraction obtained in step d) of the process according to the invention preferably has from 0.5 to 11.0 solid fat content at 40°C, more preferably from 1.0 to 9.0, even more preferably from 1.5 to 7.0 and most preferably from 2.0 to 5.0; measured on fat stabilized at 26°C for 40 hours according to ISO 8292-1.

In a further preferred aspect, the stearin fraction obtained in step d) of the process according to the invention has a weight ratio of StOSt triglycerides to StOO triglycerides from 1.4 to 4.5; based on the total glycerides present in the fat, wherein St is stearic acid and O is oleic acid, more preferably from 1.5 to 4.0, even more preferably from 1.8 to 3.5 and most preferably from 2.0 to 3.0.

In a further preferred aspect, the stearin fraction obtained in step d) of the process according to the invention comprises from 1.7% to 9.0% by weight of AOSt triglycerides based on the total glycerides present in the fat, wherein A is arachidic acid, St is stearic acid and O is oleic acid, more preferably from 1.8% to 7.0% by weight, even more preferably from 1.9% to 5.0% by weight and most preferably from 2.0% to 4.0% by weight.

The stearin fraction obtained in step d) of the process according to the invention may be suitable to be used as a confectionery fat composition, such as a coating fat composition, in particular a cocoa butter equivalent (CBE) fat composition, for various confectionery products such as chocolate products, compounds, coatings, fillings or confectionery spreads. The term "cocoa butter equivalent" refers to the vegetable fats other than cocoa butter that have physical properties and a molecular structure that are virtually identical to those of cocoa butter.

The stearin fraction obtained in step d) of the process according to the invention may also be suitable for use in bakery applications. For example, it may be used to produce a margarine or spread either in a fat phase consisting of the stearin fraction, or in a fat phase comprising the stearin fraction as hardstock, blended with further liquid oil (such as sunflower oil or rapeseed oil). The stearin fraction may also be used as a laminating fat for producing puff pastry or a bakery fat composition for producing cake.

The olein fraction obtained in step d) of the process according to the invention preferably comprises from 5% to 22% by weight of StOSt triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and 0 is oleic acid, more preferably from 7% to 20% by weight, even more preferably from 8% to 17% by weight and most preferably from 9% to 15% by weight.

The olein fraction obtained in step d) of the process according to the invention preferably comprises from 38% to 58% by weight of StOO triglycerides based on the total glycerides present in the fat, wherein St is stearic acid and 0 is oleic acid, more preferably from 40% to 55% by weight, even more preferably from 43% to 54% by weight and most preferably from 45% to 52% by weight.

The olein fraction obtained in step d) of the process according to the invention preferably has from 10.0 to 32.0 solid fat content at 0°C, more preferably from 13.0 to 30.0, even more preferably from 15.0 to 27.0 and most preferably from 17.0 to 25.0; measured on unstabilized fat according to ISO 8292-1.

The olein fraction obtained in step d) of the process according to the invention preferably has at most 8.0 solid fat content at 10°C, more preferably at most 6.0, even more preferably from 0.1 to 4.0 and most preferably from 0.2 to 2.0; measured on unstabilized fat according to ISO 8292-1.

The olein fraction obtained in step d) of the process according to the invention preferably has at most 3.0 solid fat content at 15°C, more preferably at most 2.0, even more preferably from 0.1 to 1.0 and most preferably from 0.1 to 0.5; measured on unstabilized fat according to ISO 8292-1.

The olein fraction obtained in step d) of the process according to the invention preferably has at most 2.0 solid fat content at 20°C, more preferably at most 1.0, even more preferably from 0.0 to 0.5 and most preferably from 0.0 to 0.4; measured on unstabilized fat according to ISO 8292-1.

The olein fraction obtained in step d) of the process according to the invention may be suitable for use in various food applications, such as in frying, or as a marinade, a confectionery spread, a soft filling or a release agent.

Preferences and options for a given aspect, embodiment, feature or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all preferences and options for all other aspects, embodiments, features and parameters of the invention.

As will be understood by one skilled in the art, for any and all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed ranges can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As will also be understood by one skilled in the art all language such as "up to", "at least", "greater than", "less than," and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.

The following non-limiting examples illustrate the invention and do not limit its scope in any way. In the examples and throughout this specification, all percentages, parts and ratios are by weight unless indicated otherwise.

Examples

Throughout these examples:

FFA as oleic acid refers to free fatty acid content measured according to AOCS Ca 5a-40 and calculated as percentage oleic acid;

US-Nx refers to solid fat content determined by NMR on unstabilised fat measured at x°C (ISO 8292-1 :2008); S26-Nx refers to solid fat content determined by NMR on stabilised fat (stabilised at 26°C for 40 hours) measured at x°C (ISO 8292-1 :2008);

0, P, St, L and A refer to oleic, palmitic, stearic, linoleic and arachidic acids, respectively;

Cx:y refers to a fatty acid having x carbon atoms and y double bonds; levels determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015); percentages of acid referring to acids bound as acyl groups in glycerides and being based on the total weight of C8 to C24 fatty acids;

SAFA refers to saturated fatty acids;

MUFA refers to mono-unsaturated fatty acids;

PUFA refers to poly-unsaturated fatty acids;

TRANS refers to trans fatty acids: unsaturated fatty acids having a double bond in a trans arrangement;

Triglyceride compositions: POSt, and other triglycerides were determined by GC (ISO 23275:2006), wherein each GC peak includes triglycerides having the same fatty acids in different positions e.g., POSt is in the same signal peak as PStO and stop.

Example 1 - Refining of shea butter

About 5kg crude shea butter was firstly treated with 1% by weight of silica gel (Kieselgel 60) for 30 minutes at 90°C and subsequently bleached also at 90°C with 0.15% by weight of citric acid (30% solution) and 1.5% by weight of bleaching earth (Tonsil Optimum 213FF - acid activated bleaching earth) for 20 minutes at 700 mbar and 25 minutes at 100 mbar. After filtration, the bleached shea butter was deodorized for 4 hours at 225°C and a pressure of about 0.2 mbar. The deodorized shea butter was again bleached at 90°C with 0.15% by weight of citric acid (30% solution) and 1.5% by weight of bleaching earth (Tonsil Optimum 213FF - acid activated bleaching earth) for 20 minutes at 700 mbar and 25 minutes at 100 mbar. After filtration, the rebleached shea butter was deodorized for 4 hours at 230°C and a pressure of about 0.2 mbar. After this, the resultant refined shea butter was cooled and a sample was taken for analysis. The analytical results of refined shea butter are shown in Table 1.

Table 1 : Analytical results of refined shea butter.

Example 2 - Fractionation of refined shea butter

About 1kg refined shea butter was firstly kept at 70°C in a 5L mantled temperature-controlled crystallizer agitated using a helix agitator with a speed of

8-12rpm. The cooling was conducted from 70°C to the required temperature for each test in 2 hours and the refined shea butter was then pre-crystallized at the required temperature for the required period in each test in order to further develop the crystals. These pre-crystallization conditions are provided in Table 2.

Table 2: Pre-crystallization conditions in the crystallizer with agitator. Each pre-crystallized shea butter was taken out, kept in a plastic container, and statically (i.e. without any agitation or mixing) stored in a temperature-controlled oven to complete the crystallization. The conditions of the final crystallization for each test are provided in Table 3.

Table 3: Final crystallization conditions in the static container

The obtained slurry after final crystallization was then filtrated and pressed in a conditioned cabinet to separate the stearin fraction and the olein fraction for each test, to complete the static dry fractionation. Both fractions were then analyzed.

The yields of both fractions based on weight for each test were determined. The analytical results are shown in Table 4.

Table 4: Analytical results and yields of olein fractions and stearin fractions of each test.

The obtained stearin fractions in all these tests were very similar to Fat Composition B in Example 2 disclosed in WO 2021/255198 Al, and could be used for producing chocolates with desirable sensory properties. Compared to the process disclosed in WO 2021/255198 Al, the process disclosed in the examples, according to the current invention, is a simplified process which directly starts from shea butter and avoids using any solvent for fractionation while still being able to obtain a very similar product with high yield. Example 3 - Fractionation of refined shea butter

About 1kg refined shea butter was firstly kept at 70°C in a 5L mantled temperature-controlled crystallizer agitated using a helix agitator with a speed of 8-12rpm. The cooling was conducted from 70°C to 28°C in 2 hours and the refined shea butter was then pre-crystallized at 28°C for 8 hours in order to further develop the crystals. The pre-crystallized shea butter was taken out and kept in a plastic container, and was statically (i.e. without any agitation or mixing) stored in a temperature- controlled oven at 23°C for 24 hours to complete the crystallization.

The slurry obtained after the final crystallization was then filtrated and pressed in a conditioned cabinet to separate the stearin fraction and the olein fraction to complete the dry static fractionation. Both fractions were then analyzed. The yields of both fractions based on weight were determined. The analytical results are shown in Table 5. Table 5: Analytical results and yields of olein fraction and stearin fraction.

The obtained stearin fraction is softer than the stearin fraction obtained in Example 2 or Fat Composition B in Example 2 disclosed in WO 2021/255198 Al but is still suitable for use in the production of chocolates or other confectionery products. Compared to the process disclosed in WO 2021/255198 Al, the process disclosed in the examples, according to the current invention, is a more simplified process which directly starts from shea butter and avoids using any solvent for fractionation.

Claims

Claims

1. A process for fractionating fat, comprising the steps of: a) providing a fat selected from a group consisting of shea butter, sal butter, kokum butter, mango butter, mowrah butter, fractions thereof and a mixture thereof; b) bleaching and subsequently deodorizing the fat in step a) to form a refined fat; c) pre-crystallizing the refined fat in step b) with agitation; and d) dry fractionating statically the pre-crystallized refined fat to form a stearin fraction and an olein fraction.

2. Process according to Claim 1, wherein in step a) the fat is shea butter.

3. Process according to Claim 1 or Claim 2, wherein in step b) the bleaching is carried out with activated bleaching earth, preferably with acid activated bleaching earth.

4. Process according to any one of the preceding claims, wherein in step b) the bleaching is carried out at a temperature from 80°C to 120°C, in the presence of from 0.3% to 3% by weight of bleaching earth, preferably for a time of from 0.3 to 1.5 hours.

5. Process according to any one of the preceding claims, wherein in step b) the deodorization is carried out at a temperature of from 200°C to 240°C, preferably from 210°C to 235°C.

6. Process according to any one of the preceding claims, wherein in step b) a treatment with silica gel is carried out prior to bleaching.

7. Process according to Claim 6, wherein the treatment is carried out with from 0.5% to 3% by weight of silica gel, preferably at a temperature of from 80°C to 120°C.

8. Process according to any one of the preceding claims, wherein in step c) the pre-crystallization is carried out at a temperature of from 18°C to 36°C, preferably from 20°C to 30°C, more preferably from 21°C to 28°C, even more preferably from 23°C to 28°C.

9. Process according to any one of the preceding claims, wherein in step c) the pre-crystallization is carried out for a time of from 0.1 to 133 hours, preferably from 1 to 100 hours, more preferably from 2 to 50 hours, even more preferably from 3 to 20 hours.

10. Process according to any one of the preceding claims, wherein in step d) the static dry fractionation is carried out at a temperature of 18°C to 36°C, preferably from 20°C to 30°C, more preferably from 21°C to 28°C, even more preferably from 23°C to 28°C.

11. Process according to any one of the preceding claims, wherein in step d) the static dry fractionation is carried out for a time of from 4 to 150 hours, preferably from 8 to 120 hours, more preferably from 12 to 60 hours, even more preferably from 14 to 22 hours.

12. Process according to any one of the preceding claims, wherein the pre- crystallization temperature in step c) is equal to or higher than the static dry fractionation temperature in step d).

13. Process according to any one of the preceding claims, wherein the duration of the pre-crystallization in step c) is shorter than or equal to the duration of the static dry fractionation in step d).

14. Process according to any one of the preceding claims, wherein the duration of the pre-crystallization in step c) in hours is determined by multiplying by a factor of 1.5 the difference between the pre-crystallization temperature and 20°C, where the pre-crystallization temperature in step c) is at least 21°C, preferably from 21°C to 30°C.

15. Process according to any one of the preceding claims, wherein in step b) the bleaching and the deodorization are each carried out at least twice.