FAT MIXTURE FOR MARGARINES AS WATER-IN-OIL EMULSION AGENTS FOR USE AS BREAD SPREADS

摘要

A process for producing a fat blend, usable as hardstock in margarine and W/O spreads, comprising interesterifying a fat mixture comprising 30-55% liquid vegetable oil and 45-70% of a fat having at least 80% saturated fatty acids of a chain length of 16 C-atoms or more, and fractionating the interesterified product to obtain an olein fraction having a solid fat content ofN10=54-85N20=32-70N30=4-30N35=18A fat blend obtainable by this process, a margarine fat containing such fatblends and a fatproduct, in particular a margarine or W/O spread containing this margarine fat, or this fatblend.