The relationship between the ratio of palmitic acid to longer chain fatty acids and the texture of fats

摘要

The teaching of WO2011/161213 is about non-temper texture providing fat compositions with a low content of saturated fatty acids. The fat compositions provide texture at a similar or higher rate compared to state of the art fats at the same or lower content of saturated fatty acids, and this effect is related to a relatively high amount of assymetrical SSU triglycerides, a low ratio of C16:0/(C18:0 to C24:0) and a certain amount of S3 type of triglycerides. S designates identical or different saturated fatty acids, U designates identical or different unsaturated fatty acids.