SETT ATT FRAMSTELLA ETT KONDITORIFETT

摘要

Confectionery fat of improved melting and bloom-resistant characteristics comprises a blend of selectively hydrogenated C16-C18 palmitic and non-palmitic fats, especially blends of separately hydrogenated components containing more than 50% of the palmitic component. Suitable palmitic fats include palm and cottonseed oils. Liquid vegetable oils such as soyabean and groundnut oil may be used as the non-palmitic fat.