| 摘要 |
The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm oil or a palm oil fraction and having the following composition: (1) a glyceride composition with-a S<SUB>2</SUB>U content between 47 and 75 wt. %,-a SU<SUB>2</SUB>+U<SUB>3 </SUB>content <40 wt %. %,-a S<SUB>3 </SUB>content between 1 and 15 wt. %,-a diglyceride content of 3 to 12 wt. %, the glyceride contents being expressed as wt. % with respect to the total amnount of di- and triglycerides in which S means a saturated fatty acid with A hydrocarbon chain length of 14-24 carbon atoms and U means unsaturated fatty acid with a hydrocarbon chain length of 14-24 carbon atoms and (2) a total content of unsaturated fatty acids of less than 55 wt. %, preferably less than 50 wt. %, more preferably less than 48 wt. %, is subjected to a catalytic hydrogenation so as to obtain a first fat with a trans fatty acid content <wt. %, preferably <10 wt. %, most preferably <5 wt. % and an increase of C18-0 of less than 1 wt. %, preferably less than 0.7 wt. %, more preferably less than 0.4 wt. %. This first fat is incorporated in the fat composition.
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