초록 ▼

A fat is provided hich is substantially free of trans saturated fatty acid residues and suitable for use in the preparation of a spread, which consists of an interesterified mixture of 30-90% of high lauric rapeseed oil, and 10-70% of an oil A comprising at least 40% of saturated fatty acid residues

A fat is provided hich is substantially free of trans saturated fatty acid residues and suitable for use in the preparation of a spread, which consists of an interesterified mixture of 30-90% of high lauric rapeseed oil, and 10-70% of an oil A comprising at least 40% of saturated fatty acid residues of which saturated fatty acid residues at least 80% are C16-C18 fatty acid residues and at most 60% are C16 fatty acid residues. The fat is used for preparing margarine fats and spreads. It provides low-trans and trans-free spreads with improved properties, while problems caused by slow crystallization are avoided.

대표청구항 ▼

[ What is claimed is:] [1.]1. Edible vegetable fat, substantially free of trans saturated fatty acid residues and suitable for use in the preparation of a spread, consisting of an interesterified mixture of 30-90% of high lauric rapeseed oil, and 10-70% of an oil A comprising at least 40% of saturat

[ What is claimed is:] [1.]1. Edible vegetable fat, substantially free of trans saturated fatty acid residues and suitable for use in the preparation of a spread, consisting of an interesterified mixture of 30-90% of high lauric rapeseed oil, and 10-70% of an oil A comprising at least 40% of saturated fatty acid residues of which saturated fatty acid residues at least 80% are C16-C18 fatty acid residues and at most 60% are C16 fatty acid residues, the fat having N lines which are:TBL