LIPID COMPOSITIONS FOR INCREASED FATTY AND CREAMY MOUTHFEEL AND USES THEREOF

摘要

Disclosed are lipid compositions useful in formulating food products. The lipid compositions are capable of enhancing fatty and creamy mouthfeel to the food in which they are incorporated. In one form, the lipid compositions contain effective amounts of triglycerides having a total acyl carbon number (ACN) between 34 and 38.