| 摘要 |
An edible fat product is provided that comprises a fatphase the fat (A) of which has a content of trans fatty acid residues of at most 10 % and which comprises interesterified fat (B) derived from a fatblend (C) comprising hydrogenated fish oil having a slip melting point of at least 45 C and liquid oil, and optionally other fat (D). Further provided is an interesterified fat (B) suitable for use in the fat product, which has a content of trans fatty acid residues of at most 15 % and which is derived from a fatblend (C) comprising 20 - 80 % hydrogenated fish oil with a slip melting point of at least 45 C, 80 - 10 % of liquid oil and optionally up to 40 % of fat rich in lauric acid residues. The fat product has improved nutritional properties while the costs are modest.
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