| 摘要 |
An edible vegetable fat (I) free of trans-saturated fatty acid residue, comprises an interesterified mixture of: 30-90% high lauric rapeseed oil, and 10-70% oil A comprising 40% or more saturated fatty acid residues, 80% or more of which have 16-18C and 60% or less are 16C fatty acid residues. The fat preparation can be used to prepare a spread. |
