QUICKLY CRYSTALLIZING FAT WITH LOW CONTENT OF TRANS-FATTY ACIDS

摘要

Disclosed is a fat obtainable by subjecting the fat mixture of a vegetable fat and an animal fat, for example bovine tallow or a bovine tallow fraction, to an interesterification in a ratio ranging from 1 : 9 to 9 : 1. This considerably improves the crystallization rate of the fat mixture. The interesterification also increases the solid fat content at room temperature of 20 to 25 deg, whereas the solid fat content is decreased at temperatures of 35 to 40 degC. The fats thus produced are outstandingly suitable, in combination with binders such as flours and starches, for use in the industrial production of dry (packet) soups and dry (packet) sauces.