SE352520

1,253,123. Margarine fat. UNILEVER Ltd. 28 Feb., 1969 [28 Feb., 1968], No. 10855/69. Heading C5C. A margarine fat derived from at least 20% of each of two different fat sources and having dilation values D 20 150-550; D 25 100-350; D 30 at most 150; D 36 at most 50 comprises by weight: (a) 20-50% of a liquid fat containing at least 40% of polyunsaturated fatty acids; (b) 20-60% of a fat of m.p. 40-48‹ C., and (c) 15-50% of a fat of m.p. 25-40‹ C.; part or all of components (a) and (b), and preferably also (c) being interesterified. Component (a) may be sunflower, safflower, cottonseed, wheat germ, soybean, grapeseed, poppy seed, tobacco seed, rye, walnut or corn oil. Component (b) preferably comprises hydrogenated soybean fat and/or hydrogenated palm fat. Component (c) may include coconut or palm kernal fat. For a wrapper margarine liquid fat (a) is preferably present in amount 20-25% all of which is interesterified. For a tub margarine the liquid fat (a) may be present in amount 30-50% of which 20-50% may be interesterified.