Process for the preparation of a fat trigliceru00ecdeo, alimentu00eccio product which contains a fat trigliceru00ecdeo,The phase of fat suitable for the preparation of a condiment in oil in water emulsion and emulsion of water and oil condiment

摘要

Process for the preparation of a fat trigliceru00ecdeo, alimentu00eccio product which contains a fat trigliceru00ecdeo,The phase of fat suitable for the preparation of a condiment in oil in water emulsion and a condiment in water emulsion and oil ".This is a process for the preparation of an edible triglyceride fat that has the capacity to structure an oil liquid.And the process comprises the steps of: the selection of a triglyceride fat and fat triglyceride B; interesterificau00e7u00e3o a mixture which contains the fat and the fat B in aThe chosen ration of the 80: 20 20: 80,When the fat is a fat, which is natural and that contains at least 35% by weight of waste of stearic acid and less than 5% by weight of residues of polyunsaturated fatty acids and in the fatB contain at least 40% by weight of waste fatty acid saturated with a chain length of 12 or 14 carbon atoms.And the process is characterised by the fact that the fat is selected from the group consisting of fat alianblackia, fat of pentadesma, kokum fat and fat sonchy.The resulting fat allows for the preparation of a phase of natural fat to be used in the manufacture of condiments.