| 摘要 |
PCT No. PCT/EP94/02893 Sec. 371 Date Mar. 5, 1996 Sec. 102(e) Date Mar. 5, 1996 PCT Filed Aug. 31, 1994 PCT Pub. No. WO95/07619 PCT Pub. Date Mar. 23, 1995Fat-compositions that display the following characteristics are very suitable fats for healthy margarines or spreads: (I): 5-45 wt % S2U triglycerides; 0-60 wt % SU2; 5-95 wt % U3; 0-8 wt % S3; S=saturated fatty acid: C16-C24, U=unsaturated fatty acid C18+; (II): (C18-C24):C16>0.3; (III): <5% diglycerides; (IV): % SAFA<35 wt %; (V): N5=12-30, N35<7, (N5-N20)<10. |
