| 摘要 |
The present invention is concerned with a fatty composition containing more than 50 wt.% fat, comprising, calculated by weight of fat: (a) 0.5 to 40 % unrefined olive oil; (b) 5 to 80 % polyol fatty acid polyesters; and optionally (c) less than 94.5 % refined triglyceride oil. The fatty compositions according to the invention were found to have a mouthfeel that is very much alike that of olive oil. Futhermore, surprisingly, the long aftertaste, which is characteristic of olive oil based salad oils, is also observed for the combination of polyol fatty acid polyesters and unrefined olive oil. Another aspect of the present invention is the use of polyol fatty acid polyesters as a replacement for refined olive oil in olive oil based fatty compositions which contain from 0.5 to 40% of unrefined olive oil. Yet another aspect of the present invention is the use of a fatty composition according to the invention described hereinbefore as a salad oil. |
