EDIBLE FAT SPREAD

A fat is provided which is substantially free of trans-saturated fatty acid residues and suitable for use in the preparation of a spread, which consists of an interesterified mixture of 30-90 % of high lauric rapeseed oil, and 10 - 70 % of an oil A comprising at least 40 % of saturated fatty acid re...

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Bibliographische Detailangaben
Hauptverfasser:	WESDORP, LEENDERT HENDRIK, SASSEN, CORNELIS LAURENTIUS
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A fat is provided which is substantially free of trans-saturated fatty acid residues and suitable for use in the preparation of a spread, which consists of an interesterified mixture of 30-90 % of high lauric rapeseed oil, and 10 - 70 % of an oil A comprising at least 40 % of saturated fatty acid residues o f which saturated fatty acid residues at least 80 % are C16-C18 fatty acid residues and at most 60 % are C16 fatty acid residues. The fat is used for preparing margarine fats and spreads. It provides low-trans and trans-free spreads with improved properties, while problems caused by slow crystallization are avoided.