Oxidized and partially hydrogenated oil or fat

摘要

Disclosed is a method to produce a fat or oil composition having low trans-fatty acid content while retaining hydrogenated aroma and flavour comprising the partial hydrogenation and oxidation of the fat or oil to give a C18:2 trans-isomer content from 10 to 60 wt.% on the basis of total constituent fatty acid content, and a peroxide value from 8 to 350 meq/kg.