NON-HYDROGENATED FAT COMPOSITION AND ITS USE

摘要

The present invention relates to a non- hydrogenated vegetable fat composition suitable for use in confectionery fats. The non-hydrogenated vegetable fat composition consists of an interesterified fat obtained by subjecting a blend of an amount of at least one lauric fat and an amount of at least one non-lauric fat to an interesterification. The non- hydrogenated vegetable fat composition has an SFC which is at least 50 wt. % at 20 °C and less than 15 wt. % at 35 °C, a content of C12 + C 16 fatty acids of at least 55 wt. % with respect to the total weight of the fat composition and a ratio of C12/C16 fatty acids of at least 1.