| 摘要 |
The fat mixt. has dilations of max 1,000 at 10 degrees C, at least 200 at 20 degrees C and max 75 at 35 degrees C and comprise statistically (simultaneously) transesterified fraction (I) and a non-transesterified fraction (II). (I) contains 5-35% lauric, 10-50% palmitic and 10-50% trans (contg. 50-70% trans) fatty acids based on total fat mixture, fraction (I) being 35-85 wt.% of the mixture. The mixt. contains 18-50% fatty acids type H (16-24C sat.), 3-25% type T (16-24C unsat.), 3-30% type M (12-14C sat.) and L as other fatty acids. Content of type T acids and type M acids is 10-45% and of H and T is 60% max. Oils are litmus, safflower, cotton, wheat, soya etc. The fat mixture increases the crystallising rate of palm oil and prevents post hardening on refrigerated storage.
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