a rapid crystallization of fat is low in trans fatty acid.

摘要

a fat obtained by blending a soumett and interesterification fat fat of a plant or animal fat.this greatly improved the rate of crystallization of the mixture of fat.the interesterification solid fat content also increases the room temperature of 20 to 25 degrees, so that the fat content is low, the strong temperature ranging between 35 and 40%.the thus produced are of high fat in combination with the flour and starch as the binder used in the production of dry soups and sauces.