METHOD FOR PRODUCTION OF CRYSTALLIZING FAT WITH LOW TRANS-FATTY ACID CONTENT AND ITS USE

摘要

A process for the production of low trans fatty acid low fat crystallizing fat, wherein a mixture comprising 90 to 10% solvent-stiff palm stearin and 10 to 90% animal fat selected from the group consisting of bovine tallow and bovine tallow fractions, calculated on the total weight of said fat, is subjected to interesterification, wherein the ratio of animal fat to stearin is 75: 25 to 40: 60. The use of the fat thus obtained in combination with thickeners such as flour and starch for the purpose of making dry soups and sauces.