FAST CRYSTALLIZATION FAT THAT HAS A LOW CONTENT IN TRANS-FATTY ACID.

摘要

FAT THAT CAN BE OBTAINED BY SUBJECTING THE FAT MIXTURE OF A PLANT FAT AND AN ANIMAL FAT, FOR EXAMPLE BOVINE SEBO OR A SEVENTINE BOVINE FRACTION, TO AN INTERESTERIFICATION. THIS CONSIDERABLY IMPROVES THE CRYSTALLIZATION SPEED OF THE FAT MIXTURE. INTERESTERIFICATION ALSO INCREASES THE CONTENT OF SOLID FATS AT ROOM TEMPERATURE FROM 20 TO 25 C, WHILE THE CONTENT OF SOLID FATS DECREASES TO TEMPERATURES FROM 35 TO 40 ATION WITH BINDERS LIKE FLOURS AND STARCHES, THEY ARE NOTARELY SUITABLE FOR INDUSTRIAL USE OF DEHYDRATED SOUPS AND SAUCES.