FAT SYSTEMS AND PROCESSES FOR THE PRODUCTION OF NO TRANS FATTY ACID CONTAINING TUB-TYPE MARGARINES AND SPREAD

摘要

The present invention relates to tub-type margarines and spreads which do not contain trans fatty acids or tropical oils and which possess the desired margarine characteristics of butter-like flavor, color and physical properties equivalent to tub-type margarines which do contain trans fatty acids or tropical oils. The tub-type margarine products of the present invention are a result of an interdependent system which includes the use of specific blends of co-interesterified liquid oils and hardstocks and other vegetable oils, the incorporation of special emulsifiers and preferably the use of nontraditional operating parameters.