JPH04500304A - fat composition - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] fat composition The present invention relates to fat compositions, and more particularly, in which some of the conventional triglyceride fats are Concerning fat compositions substituted with non-digestible polyol fatty acid polyesters . The present invention is particularly applicable to batters, toppings, and batters. The present invention relates to fat compositions used in the production of reams, etc. The present invention further provides glyceride Batter products containing mixtures of fats and polyol fatty acid polyesters, aerated The present invention relates to aerated fat compositions and cakes.

In the Western world, 30-50% of energy intake comes from fat and oil consumption. It depends. Approximately 40% of this amount is batter, margarine, lard, and flour. Consumed as visible fats, such as toning and edible oils be done. A significant proportion of these visible fats are found in pastries, biscuits , cakes, cream fillings, and similar products Erase the items! It is incorporated into the normal diet by I.

In view of the health risks associated with obesity and unbalanced fat intake, There is a continuing interest in foods that have a high caloric content. Especially the bread products mentioned above. and fat compositions used therein such as margarine and shortening. One attractive approach to reducing calories in foods is to reduce traditional digestible fats and fats. and replacing oil with non-digestible fatty substances.

Polyol fatty acid polyesters, especially sucrose fatty acid polyesters Sugar fatty acid polyesters such as It is knowledge. Although these are hardly digested by the human body, they have traditionally been used in food. It has physical properties and sensations very similar to triglyceride fats and oils. Also, for example In particular, fat-soluble substances such as cholesterol can be wicked up within the gastrointestinal system. Polyol fatty acid polyester has the ability to remove these substances from the human body. Stel has been reported to have uses as a drug.

Edible fat-containing products containing non-digestible polyol fatty acid polyesters are available in the industry. For example, U.S. Pat. No. 3,600,186; No. 195, No. 4,005°196, No. 4,034,083, and European Patent No. No. 0233856 and No. 0235836.

The use of sucrose polyester in bakery products is covered by U.S. Pat. No. 4,461,7. It is disclosed in No. 82. In this literature, liquid sucrose polyester, high! Mix 1 point triglyceride fat and other dough ingredients. It is stated that the dough product is manufactured via a process that involves combining . By using polyol fatty acid polyester, which is liquid at body temperature, It has been reported that it causes a problem called anal leakage. ing. For this reason, sufficient amounts of solid fatty acids or suitable sources thereof should be added. It is therefore necessary to introduce significant amounts of solids into the sucrose polyester phase.

European Patent No. 0236288 describes a material that is partially liquid and partially solid at body temperature. Certain types of polyols are polyesters and their applicability to baked products. Possibilities for use are described. This polyol polyester selection is suitable for Reported to prevent or reduce leakage problems.

Traditional fats are completely eliminated from this type of fat in bread margarine and bakery products. Substitution with lyol fatty acid polyesters results in unacceptable product and process problems. It turned out that there was a problem. Especially for rough texture and stickiness during processing. I ran into a problem.

European Patent Publication No. 0307152 describes Fat products that can be used are listed.

According to this European patent, the fat product contains 120 mg+/10 and 350 am/ It must have a penetration of between 10 and 10.

European Patent Publication No. 0307152 describes pastry dough and biscuit dough. Cow, shortbread dough, and shortcake dough are specifically listed. I'm going.

The present inventors have proposed a method containing a glyceride fat and a non-digestible polyol fatty acid polyester. The fat composition is under the following conditions, (a) the fat composition contains these fat components in a specified proportion; (b) said fat composition is relatively soft at ambient temperature; (e) said fat composition is relatively soft at ambient temperature; the fat of the fat composition has a low solids content at 35°C; and (dj 1lii) The fat present in the fat composition is Batter, toppings, buttercream, etc. that melt relatively quickly. It has been found that the method can be advantageously used in the production of bakery products such as breadcrumbs and the like.

Accordingly, the present invention essentially provides one or more non-digestible polyol fatty acid polyesters. and a glyceride fat, the fat composition comprising a blend of Contains 30-75% polyol fatty acid polyester, and this fat is less than 5% ”35 and a steepness of at least 0.5, and The present invention relates to a fat composition in which the composition has an S2o of less than 200 g.

The N11l for fat at a particular temperature t is expressed as Nt, which is the m ff shows the equilibrium solid fat content of the composition at its temperature t expressed in 1%. child This is Fette Seife. Anstrichmittel), 80, <1978), 180-1 It can be easily measured by NMR as described in 86.

As referred to herein, the term slope is defined as follows.

Inclination - (N15-N25)/N2° Therefore, if a number is found for the slope of a particular fat or fat blend , which means that the fat or blend is relative to the solid fat content at 20°C. It means that it melts rapidly in the temperature range of 15 to 25°C. Preferred embodiment According to Mr. More preferable. Most preferably, the fat slope in the composition of the invention is at least 0.8. Yes. Generally, the slope does not exceed 1.8.

The hardness value S20 at 20°C is obtained by sampling a bar probe. The force received from the sample when injecting it beyond a preset distance during the (in ram units) can be determined by used for such measurements The equipment that can do this is 4.4. Stainless steel cylindrical tube with a diameter of Stevens-LFRA Texture Analyzer with O-bu It is. Pre-treatment of the sample involves heating the sample at a temperature of 15°C for 3 days. pering) L/, followed by tempering at 20°C for 24 hours. Penetration Measurements are performed on relatively large volume samples (i.e. at least 100 grams of sample) must be carried out.

This analyzer has a penetration depth of 10 m in its "Normal" J mode. and a penetration speed of 20 shoes/second. The penetration measurement point is It should not be within 2cx of the edge of the sample, and each measurement point should not be less than 2.51cm It must not be inside. SII calculates the average value for three penetration measurements. It is obtained by

The fat composition according to the invention can be used in batters, totsbinks, buttercreams, cakes, Advantageous in manufacturing high quality bakery products with relatively high specific volume such as others Provides the advantage of being usable. Specific volume is contained in such bakery products. It is a measure of the amount of air in the air. Fat composition for use in the above bakery products The quality of the product is usually compared to bakery products obtained using such fat compositions. Judgment will be made based on the content.

Specific volume can be appropriately measured by the following procedure.

Temperate the cream/cake margarine at a temperature of 20° C. for at least 24 hours. water bath at a constant temperature of 20°C in a double-jacketed bowl with an I section. Perform creaming treatment. Mixer used for creaming margarine is a Hobart® N50 mixer. margarine into the bowl and mix for 30 seconds on speed 1, then place the sample on the bottom of the pole. Scrape off.

Mix the sample for another 2 minutes on speed 2, then add the whipped margarine Scrape it off again. Continue mixing on speed 2 for another 2.5 minutes, then Scrape off the aerated product again. After this, margarine Mix on speed 2 and scrape off every 5 minutes, leaving 30 seconds between scrapings. I can't get over it. The specific volume of aerated margarine is usually 10 minutes after mixing and/or 30 minutes. Measure after minutes.

The specific volume is measured using a palette knife in a 100-volume cup with the aerated product. Measured by filling the tube in four stages. In the first three steps, the bottom of the cup and The remaining holes on the surface are filled in during the final step, but the air pockets are to prevent this from occurring. The specific volume is calculated using the Xun formula below.

Specific volume -V/(a-b) where ■ is the volume of the cup (α1), a is Ifi of the cup and the aerated product ( g), b is the weight of the cup (9).

The fat composition according to the invention is characterized in that the fat is triggered during creaming or whipping. It has a tendency to uptake air more rapidly than similar compositions consisting essentially of lyceride. provide benefits.

The fat in the fat composition is essentially glyceride fat and polyol fatty acid polyester It is an essential element of the present invention to contain these in a specific proportion. 75% more green Replacing ceride fats with polyol fatty acid polyesters has shown unsatisfactory results. resulting in a fat composition. According to a preferred embodiment of the invention, the fat composition The fat present therein contains 40-70% by weight of polyol fatty acid polyester.

The ratio of polyester component to glyceride component is 40:60 to 60: Preferably, it is within the range of 40.

Bakery products made with fat compositions having a ``35'' greater than 5 are relatively It was found to have a low specific volume. A fat composition according to the invention having an N of less than 3 Bakery products obtained by using fats with a , produce bakery products with a relatively high specific volume.

The specific volume of bakery products produced using the fat composition of the present invention is determined by the ambient temperature (2 It also appears to depend on the hardness of the fat composition at 0°C. fat group to use If the composition is relatively hard, i.e. the fat composition has an S2o greater than 200 g. In this case, a low specific volume is obtained. Fat composition according to the invention with S2o less than 130 gives very satisfactory results.

In yet another preferred embodiment, the fat composition of the invention has a fat composition in the range of 5 to 30 Contains fats with N2o of The fat present has an N2o in the range of 6 to 27 It is more preferable to

The present invention relates to fat compositions containing significant amounts of fat. Fat group according to the present invention Preferably the composition contains at least 50% fat, preferably at least 75% fat. It is more preferable to include. Motokawa [In the L layer, the term fat composition is essentially Shortenings consisting of fat as well as creams containing considerable mouth water, e.g. Includes products such as margarine and cake margarine.

In Kanmei m*, the term "polyol" refers to at least four free hydroxyl means all aliphatic or aromatic compounds containing groups. Such polyols have Specifically included are sugar polyols, which include sugars, i.e., mono-, di-, and polysaccharides. carido, the corresponding sugar alcohol and at least 4 Tlwi hydroxyl groups including derivatives thereof. Examples of sugar polyols include glucose, mannose, and gallium. Cutose, xylose, fructose, sorbose, tagatose, ribulose, Xylulose, maltose, lactose, cellobiose, raffinose, sucro ester, erythritol, mannitol, lactitol, sorbitol, xylitol and α-methyl glucoside. Commonly used and preferred sugar polyols The alcohol is sucrose.

In this specification, "non-digestible" means that the human body does not digest more than 10% of the target substance. It means that.

In this specification, unless otherwise indicated, the term "fat" is used essentially Edible fats and oils consisting of liglycerides, which may be of animal or plant origin. It may be of synthetic or synthetic origin. The terms fat and oil are used interchangeably .

The slip melting point is the amount of solid phase in the fat or fatty substance that is melting. air bubbles are forced upward in an open capillary filled with fatty material. It can be simply defined as the temperature when it becomes so low that it becomes cold.

Polyol fatty acid polyesters have so far been defined in general chemical terms.

Polyol fatty acid polyesters derived from sugars or sugar alcohols, especially sugar Using sugar fatty acid polyesters derived from disaccharides such as loin is preferred.

In general, fatty acids themselves or naturally occurring fats and oils are used as polyol fatty acid polyesters. Fat M in Le! It can be used as a source of 5%. If necessary, the desired slip melting point Conventional techniques can be used to provide . Suitable such techniques include complete or partial Hydrogenation, transesterification esterification), and fractionation, from polyol to polyol. It can be used before or after conversion to fatty acid polyester. fatty acid residue Suitable sources of radicals include palm oil, palm kernel oil, in particular partially or fully hydrogenated , and vegetable oils such as soybean oil.

On average more than 10% of the water M groups of the polyol are esterified with fatty acids. Polyol fatty acid polyesters are used. Polyol with higher conversion Preferably, polyesters with polyol fatty acids are used, especially if the average More than 85% or even more than 95% of the groups are esterified with fatty acids. Preferably, polyol fatty acid polyesters are used.

Suitable triglyceride oils include coconut oil, palm kernel oil, palm oil, and butterfat. , soybean oil, safflower oil, cottonseed oil, rapeseed oil, poppy seed oil, corn oil, sunflower oil , peanut oil, marine oil, and mixtures thereof.

The product according to the invention can contain up to 50 Ilff1% water, but Preferably, it contains only up to 1% aqueous phase. According to a preferred embodiment, the present invention The fat composition according to Ming includes a continuous fat phase and a dispersed aqueous phase. Continuous fatty phase and dispersed aqueous It is preferable that the overlap ratio with the phase is within the range of 75:25 to 90:10. preferable.

Blends of polyol fatty acid polyesters have slip melting points greater than 25°C It is preferred to have a slip melting point of greater than 30°C. fat The blend of polyol fatty acid polyesters present in the composition is above 35°C. Most preferably, it has a slip melting point.

The fat composition according to the invention comprises polyol fatty acid polyesters, glyceride fats, and in addition to water, bakery-margarine (bakery-margarine) ne) may contain minor components normally found in or added tocopherol, butylated hydroxytoluene, aniso or antioxidants such as quinones, citric acid, ascorbic acid, etc. Acids, flavoring agents, taste enhancers, vitamins, especially fat-soluble vitamins, proteins, butter such as milk or skim milk, salt, mono- or diglycerides, lecithin, etc. Contains emulsifiers.

The invention also relates to the use of the fat composition according to the invention in the preparation of batters. . Batter is generally prepared under conditions such that an aerated liquid composition is obtained. , involves mixing flour, fat, eggs, and sugar. Batter is generally dough It also has little plasticity.

The invention further provides a batter comprising flour and fat in a ratio ranging from 1:3 to 3:1. and the fat contains 30 to 75 Il% polyol fatty acid polyester. , and has a slope of at least 0.5, preferably at least 0.6. Regarding. Batter according to the invention has a specific volume of at least 1.4 cx”/9 is preferable.

The invention further provides an aerated fat continuous containing at least 40 ml 1% fat. A composition comprising a polyol fatty acid polyester having a fat content of 30 to 75% by weight. and has a slope of at least 0.5, preferably at least 0.6, and has a slope of at least 0.5, preferably at least 0.6; The composition has a specific volume of at least 2.0 cm'/g. Book Examples of aerated compositions encompassed by the invention include toppings, buttercreams, It is other.

Finally, the present invention provides a cake containing flour and fat in a ratio ranging from 1:3 to 3:1. and the fat comprises 30 to 15% by weight of polyol fatty acid polyester. , and has a slope of at least 0.5, preferably at least 0.6; The invention relates to a cake having a specific volume of at least 2.0α3/g.

The invention will be briefly illustrated by a number of examples. In these examples, different A sucrose fatty acid polyester having the following composition is mentioned. These scrolls The exact composition of Subolyester (SPE) is as follows.

5PEI: 55% soybean oil fully hardened to a slip melting point of 65°C and 28°C Fatty acid residue derived from soybean oil 45% slightly hydrogenated to the slip melting point of group; degree of esterification greater than 95%.

5PE2: Derived from slightly hydrogenated soybean oil with a slip melting point of 28°C esterified fatty acid residues: degree of esterification greater than 95%.

5PE3: Fat derived from palm oil hardened to a slip melting point of 44°C acid residue.

5PE4: 53% palm kernel oil fully hardened to a slip melting point of 39°C Fat derived from palm oil 41% fully hardened to a slip melting point of 8°C Acid residue: degree of esterification greater than 95%.

5PE5: 62% palm kernel oil and 5% fully hardened to a slip melting point of 39°C Fat derived from 38% palm oil fully hardened to a slip melting point of 8°C Acid residue: degree of esterification greater than 95%.

5PE6: 50% soybean oil fully hardened to a slip melting point of 65°C and 28°C Fatty acid residue derived from 50% soybean oil slightly hardened to the slip melting point of group; degree of esterification greater than 95%.

The N5oWi and slip melting points of these sucrose polyesters are listed in the table below. It is listed.

Sucrose polyester N3o Slip melting point S P E 1 44 42℃ 5PE2 0 10℃ 5PE3 17 34℃ S　P　E　4　55　38℃ S　P　E　5　33　36℃ S　P　E　6　41　40℃ Example 1 A cream/cake margarine was produced from the following composition.

Weight% Fat phase 83,1 Monoglyceride IO, Le Shichin 0.2 Skim milk powder 0.5 Potassium rupine acid 0.1 Fine m component 0.2 1 Adsul 6203 (registered trademark) [Twindre, Netherlands The composition of the human fat phase (manufactured by Llnimills) is as follows: It was.

Minutes Fat phase weight% Balm oil 20.0 Partially hydrogenated fish oil 15.0 (Slip melting point 37’C) Partially hydrogenated fish oil 15.0 (Slip melting point 41℃) S　P　E　1　25゜O 8P　E　2　25.0 The separately prepared aqueous and fatty phases are mixed in a pre-emulsion vessel and then Heat the pre-emulsion on two scraped surfaces with a temperature of approximately 55°C. exchanger (A-unit) and one bottle crystallizer ff (pi miro-rys-tat (4.5~5Kg) on a small scale by passing it through the (C-unit) /hour) to produce margarine. The following manufacturing conditions were used.

WI A-unit A-unit C-unit rotation speed 1200 ri1 @1200rDl 250rl) 1 jacket Temperature -7℃ 3℃ 20℃ Outlet temperature 20℃ 16℃ 18℃ solid fat Content rate 12% 14% 14% The N values of the fat phase at 20°C, 35°C, and 40°C are each 22.4. and 1 Ru. The slope of the fat phase was found to be 0.52. Ma-garin is 349 5 It was found that it had 2olI.

The cream/cake margarine was whipped (using the procedure described above) for 30 minutes.

The specific volume thus obtained was 2.58 ell''/g.

Example 2 Add some cream/cake margarine in the same manner as described in Example 1. manufactured by the method. The concentrations of the product components used were the same, except that the fat phase composition was changed. It was the same as described in Example 1. of the fatty phase of these margarine products. The composition was as follows.

Margarine 2^ 2B 2C202E 2G 28SPE2 30 20 1 0 30 20 10 SPE3 30 40 50 30 40 50 Sunflower Oil 40 40 40 3 3 3 9 Rapeseed 381 10 10 10 24 Rapeseed 322 13 13 13 32 Fish 37) 14 14 14 35 1. Rapeseed oil hardened to a slip melting point of 38℃ 2. Hardened to a slip melting point of 32℃ rapeseed oil 3, fish oil hardened to a slip melting point of 37°C, 20°C, 30°C, and The slope and N value of the fat phase at 35°C as well as the S2o value of the margarine product are as follows: show.

Margarine 2A 2B 2C2D 2E 2G 2NN207 12 16 20 27 33 28N3oO1358128 N350 - - 0 0 0 0 Slope 1.271.100.910.940.800.720.848 C9> 8 23 49 16 46 129 81 Above mentioned cream/cake margarine The creaming properties of the liquid were measured by the method described in Example 1. Results below was gotten.

Margarine 2A 28 2C2D 2E 2G Specific volume after 2830 minutes 3,7 73.273.072.972,732,522.89 Specific volume after 10 minutes 3.2 72,802.582.522,451.891.78 Example 3 Add some cream/cake margarine in the same manner as described in Example 1. manufactured by the method. The concentrations of the product components used were the same, except that the fat phase composition was changed. It was the same as described in Example 1. of the fatty phase of these margarine products. The composition was as follows.

Margarine 3A 38 3C303ESPEI 25 18 12 6 SPE2 25 43 62 81 Sunflower oil 54219 Rapeseed 38 12 9 6 3 24 Rapeseed 32 16 12 9 4 32 Fish 37 17 14 9 5 35 Fat phase slope and NWi and margarine raw materials at 20°C, 30°C, and 35°C The S2o values of the products are shown below: 1° Margarine 3A 3B 3C3D 3EN2o 23 16 9 3 28 N3o 11 7 3 3 8 N35 5 3 2 0 1 Slope 0.56 0,61 0,77 1,75 0.82S2o(g)116 19 9 1 99 The creaming properties of the above cream/cake margarine It was measured by the method described in Example 1. The following results were obtained.

Margarine 3A 38 3C303E 30 minutes later Specific volume 2.58 2.89 2.73 2.39 2.58 After 10 minutes Specific volume 2.18 2.52 2,52 2.04 1.64 Sucrose polyester Teru-containing margarine products are triglyceride-based creams/cakes. It clearly incorporates air more easily than margarine.

Example 4 Add some cream/cake margarine in the same manner as described in Example 1. manufactured by the method. The concentrations of the product components used were the same, except that the fat phase composition was changed. It was the same as described in Example 1. of the fatty phase of these margarine products. The composition was as follows.

Margarine 4A 4B 4C4D 4E 4GSPE4 30 40 50 30 40 50 Sunflower oil 70 60 50 34 42 51 Rapeseed 38 9 5 2 Rapeseed 32 13 6 3 Fish 37 14 7 4 Fat phase slope and N value and margarine production at 20°C, 30°C, and 35°C 52oII of the product is shown below.

Margarine 4A 48 4C404E 4GN2017 25 40 27 31 34N30 2 5 17 6 9 13 N35 0 0 3 0 0 1 Slope 0.80 0.69 0.41 0.68 0.58 0.4482゜( 9) 25 112 454 56 168 217 Above cream/cake ma The creaming properties of -galin were measured by the method described in Example 1. below The results were obtained.

Margarine 4A 4B 4C404E 4G After 30 minutes Specific volume 3.50 2.73 1.96 2.97 2.58 2.45 After 10 minutes of Specific volume 2.89 2.28 1.46 2.45 2.13 2.003g base - King powder with margarine, eggs, sugar, and flour in a 1:1:1:1 ratio. In a Hobart (registered trademark) N50 flat beater (Rlat beater) from four of the cream/cake margarines mentioned above by mixing with 16039 batter was made from TI4. Pre-temperature each component at 20℃ before mixing did.

The specific volume of the batter was as follows.

Batter 4A 4B 40 4E Specific volume 1.49 1.34 1.49 1.29 4009 butter each Divided into 4 parts (loaf tin) (bottom 180X 55., top Pour into the upper part 200x9 (1 m, height 705 g). Batter at 160℃ Bake for 1 hour, cool for 3 hours, and wrap in a plastic bag. In this way After cooling the resulting cake for 24 hours, the specific volume was measured (using the same margarine). The results obtained for four cakes baked were averaged).

Cake 4A 48 4D 4E Specific capacity 2.25 2.21 2.20 1.97 Example 5 Add some cream/cake margarine in the same manner as described in Example 1. manufactured by the method. The concentrations of the product components used were the same, except that the fat phase composition was changed. It was the same as described in Example 1. of the fatty phase of these margarine products. The composition was as follows.

Margarine 5^ 5t+ 5C5 [15E 5GSPE1 25 30 SPE2 25 30 30 20 30 20SPE5 30 40 SPE4 30 40 Sunflower oil 5 4 4 4 40 40 rapeseed 38 12 9 9 9 Rapeseed 32 16 13 13 13 Fish 37' 17 14 14 14 Fat phase gradient and Nil and Margari at 20°C, 30°C, and 35°C], 5, Ngarin 5^ 58 5C505 5GN,, o24 23 27 24 30 25 wheels 0.51 0,4 6 0,80 0,87 0,66 0.7'132o (l) 1,) 5 5 37 20 77 100 above σ): 4. I J)-8,・'nor-4-, −? - Garin's Tari Missig Special M 4f Real M・] Hood 1 Ren'' Luci Duplicate (, t゛ Method i ,,:,Jl,) (“Measurement 1,・tas.lsu 1 this conclusion Sung l) 冑1 et al.41 ta.1 Higo 2.39 2,45 2,89 2,97 2,73 2.65 10 minutes later of It size 2.13 2,23 2,45 2,58 2.34 L9.2 real fish example (1 1.1 Some 11 ream') T-1-calendar - Garin Example 11, -11 soft (Is it the same person as the one who is there?) The production L-11 messenger h'a L1-, the incidental product formation , The heavy defeat of the minute is a change in fat costament] and 1 ha? Other than 5 are real 1βlf'l 1 dV Listing/j 6 i7),’: Ili l, +”f’, tD]/59 7,7- Lela (7) 1,'-,jj@'J ,・The composition of the fatty phase of the product is jX■・0) Reverse 1.゛A・ta9、、y――Galin (UA fi 8 G C3F'Fk 2 30 20 10 5-Turtle F) “6 30 40 50 (Near I seaweed oil 40, ・10 4020℃, 30℃, and 35℃ The slope of the fat phase, the N value, and the S20 value of the r margarine product are shown below in T-1□.

Margari> 6A 68 6C Slope 0.79 0.65 0.60 S20<9) 67 206 364 The cream mentioned in ``Shi'-, the creaming properties of Kimargarin are actually 'fM@'' Measured by the h method described in Section 1 below L6o σ) Conclusion! is analyzed.

Margarine GA 68 6C 30 minutes later Specific volume 2.7. ’, 2,45　2.1310ヅ) after Specific capacity 2.39 2.09 1.75 1+1　1nlAs#”””””6Pr, T/Ep897ゝ00736 International Investigation report

Claims (13)

[Claims] (1) a blend of essentially one or more non-digestible polyol fatty acid polyesters; A fat composition containing a fat consisting of a glyceride fat and a fat content of 30 to 75 parts by weight. % of polyol fatty acid polyester, and this fat is as low as N35 of less than 5%. fat having a slope of at least 0.5 and a fat composition having an S20 of less than 200 g; fat composition. (2) The fat contains 40 to 70% by weight of polyol fatty acid polyester. The fat composition according to claim 1. (3) The fat according to claim 1 or 2, wherein the fat has an N35 of less than 3. fat composition. (4) Claims 1 to 3 in which the fat composition has an S20 of less than 130 g. The fat composition according to any one of paragraphs. (5) Claims 1 to 4, wherein the fat has an N20 in the range of 5 to 30. The fat composition according to any one of paragraphs. (6) the fat composition contains at least 50% fat, preferably at least 7% fat; 5% by weight of fat. Composition. (7) The fat composition comprises a continuous fat phase and a dispersed aqueous phase. 6. The fat composition according to any one of the following items. (8) The polyol fatty acid polyester blend has a slip melting temperature higher than 25°C. Claims 1 to 3 have a melting point, preferably higher than 30°C. The fat composition according to any one of Item 7. (9) Batter of the fat composition according to any one of claims 1 to 8. Use in the preparation of (10) A batter containing flour and fat in a ratio ranging from 1:3 to 3:1, , containing polyol fatty acid polyester with a fat content of 30 to 75% by weight, and a low Batter having a slope of at least 0.5, preferably at least 0.6. (11) Claim 10, wherein the batter has a specific volume of at least 1.4 cm3/g. Batter as described in. (12) An aerated fat continuous composition comprising at least 40% by weight fat, , the fat contains 30 to 75% by weight of polyol fatty acid polyester, and both have a slope of 0.5, preferably at least 0.6, and the aerated composition has a slope of at least 0.6. A composition having a specific volume of at least 2.0 cm3/g. (13) A cake containing flour and fat in a ratio ranging from 1:3 to 3:1, Contains polyol fatty acid polyester with a fat content of 30 to 75% by weight, and contains less the cake has a slope of at least 0.5, preferably at least 0.6; A cake with a specific volume of 2.0 cm3/g.