Fat blend

Details Fat blend Fat blend

A - Human Necessities

23

D

99/160

A23D 7/00 (2006.01) A23D 7/015 (2006.01) C11C 3/10 (2006.01)

Patent

CA 1176100

L 581 (R) ABSTRACT The invention relates to a fat blend comprising an oil liquid at room temperature and a hardstock (the former preferably being an oil rich in polyunsaturated fatty acid residues such as linoleic acid) and to a process for the preparation of such a fat blend. The fat blend can comprise 2-35 parts by weight of hardstock, 30-98 parts by weight of oil liquid at room temperature and 0-35 parts by weight of hydrogenated fat having a slip melting point of 25-45°C. The fat blend can be used for producing margarine, low calorie mar- garines containing e.g. 35-60% by wt. of fat, and cooking fats. The hardstock is an interesterified hydrogenated blend of (1) trigly- cerides derived from a fat rich in fatty acid residues having 16-18 carbon atoms, most of which are saturated, and (2) a lower melting fraction of a fat rich in lauric acid residues. The hydrogenation can be carried out before or after interesterification. The ratio of (1) : (2) can be (20-80) : (80-20), preferably (40-58) : (60-42).

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