| 摘要 |
<p>A frying fat exhibiting a reduced concentration of saturates is disclosed. Said low-saturate frying fat is particularly useful in confectionary applications and is comprised of about 40 % to about 80 % intermediate-melting fat, and about 20 % to about 60 % unhydrogenated or partially-hydrogenated base oil. If desired, said frying fat may also contain less than about 7 % fully- or substantially-hydrogenated hardstock having an iodine value of about 20 or less. Said intermediate-melting fat comprises from about 14 % to about 35 % C12-C18 saturated fatty acids; at least about 40 % trans-isomers of unsaturated fatty acids (by percentage of total fat); at least about 46 % of all double bonds in the trans-configuration; at least about 40 % solids (SFC) at 21.1 °C (70 °F); and has an iodine value of about 55 to about 75. Said base oil comprises no more than about 11 % C12-C18 saturated fatty acids and has an iodione value of about 75 or more.</p> |
