摘要 |
Stick and pat margarines as well as blends and spreads, are formed from a unique blend of a vegetable oil, such as, sunflower oil, with varying proportions from about 20 to about 30 wt. % of a hardstock preferably formed by interesterification of saturated babassu nut oil and saturated palm oil. The blend of vegetable oil and hardstock is high in polyunsaturates and has a low-trans-isomer fatty acid content.
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