| 摘要 |
<p>A sunflower-oil-based edible fat blend suitable for preparing a margarine having a pleasing texture and a high linoleic acid content are disclosed. The edible fat blend comprises at least one randomly interesterified portion and a non-interesterified portion. An essential interesterified portion, requires the inclusion of at least 30% hydrogenated sunflower oil, while the non-interesterified portion requires at least 60% liquid sunflower oil containing at least 65% linoleic acid. Optionally, a third portion can be employed which will consist essentially of randomly interesterified liquid sunflower oil. The edible fat product will contain less than 21 % total of palmitic and stearic acid and from 32 to 5% linoleic acid. Both tub and stick margarines prepared from the edible fat product are disclosed.</p> |
