| 摘要 |
Fractionation of high stearic soybean oils and their use for the production of edible oils and fat products suitable for confectionary and high stability applications is disclosed. High stearic soybean oils which do not contain trans fatty acid isomers, are used to produce fats useful for confectionary applications. In addition, high stearic, high oleic soybean oils having a decreased polyunsaturated fatty acid content are used to produce two products: fats with utility in confectionary applications and liquid, high stability oils. |
