FOOD FAT

摘要

Food fats for use as a substitute for butterfat in ice-cream, comprise a corandomised blend of palm fat with a softening fat containing lauric fat and if desired other fats essentially free from polyunsaturated fatty acid triglycerides. The palm fat is less unsaturated than whole palm oil which may however constitute part of the softening fat. Other applications of the fat include confectionery and food spreads.