Fat blends with crystal modifiers

摘要

Blends containing a vegetable fat or a blend of vegetable fats and a t least 0.1 wt% of a composition comprising ursolic acid and oleanolic acid in a weight ratio of 1:99 to 99:1 display a number of benefits such as high crystallisation rates. This modification of the crystallisation rate can be used to achieve a number of beneficial effects in the final fat blend or in the final food product containing the blend.