STRUCTURED VEGETABLE FAT COMPOSITIONS, A PROCESS FOR OBTAINING SAME AND USE THEREOF

摘要

The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sweet creams and fillings for food products such as cakes, biscuits, bonbons, and the like. And more specifically, it relates to the production of fats with low contents of saturated fatty acids based on vegetable oils and structuring agents rich in monoacylglycerols.

主权项

1. A STRUCTURED VEGETABLE FAT COMPOSITION, characterized by comprising:
i) From 1% to 15% by weight of an emulsifier, based on the total weight of the composition, the emulsifier being derived from totally hydrogenated vegetable oils, the emulsifier ranges from 52 to 99% of a mixture of monoacylglycerols and diacylglycerols by weight, based on the total weight of the emulsifier, and ii) at least one refined vegetable oil selected from refined vegetable oils, which may or may not include fractioned and/or hydrogenated products, wherein said structured composition contains maximum limit of 2% of trans fatty acids and exhibits contents of saturated fatty acid lower than or equal to 39% by weight, based on the total weight of the composition.