| 摘要 |
<p>An edible fat suitable for producing margarines and low-fat spreads displaying good spreadability, melting behaviour and plasticity. Said fat is produced by a process involving: (i) interesterification of a mixture consisting of a liquid oil, a partially hydrogenated oil and a fully saturated fat, and (ii) fractionation to obtain a higher melting stearin and an olein which is substantially free from triglycerides from 3 saturated C16-C18 fatty acids and has a level of triglycerides from 2 saturated fatty acids and 1 mono-cis or polyunsaturated fatty acid, which is higher than 15%. The interesterified mixture may contain some laurics. The olein can be used as such or can be mixed with palm oil and/or hydrogenated palm oil to produce spreads.</p> |
