| 摘要 |
There is disclosed an edible fat suitable for producing margarines and low-fat spreads displaying good spreadability, melting behaviour and plasticity. Said fat is produced by interesterifying a mixture consisting of a liquid oil, a partially hydrogenated oil and a fully saturated fat, and fractionating to obtain a higher melting stearin and an olein which is substantially free from triglycerides from 3 saturated C16-C18 fatty acids and has a level of triglycerides from 2 saturated fatty acids and 1 mono-cis or polyunsaturated fatty acid, which is higher than 15%. The interesterified mixture may contain some lauric fats. The olein can be used as such or can be mixed with palm oil and/or hydrogenated palm oil to produce spreads.
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