| 摘要 |
The present invention is a margarine product. The margarine product includes an aqueous component, in a proportion of at the most 20% by weight of the margarine product, the aqueous component being emulsified in the fat. The margarine product further includes a first oil; and a second oil, wherein the first oil is interesterified and blended with the second oil to allow the margarine product to be suitable for baking, the margarine product having a solid fat index range of 28±5 @ 50° F., 20±5 @ 70° F., 13±4 @ 80° F., 4±2 @ 92° F., and 3 max @ 102° F. as defined by analytical method reference
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