FAT MIXTURE FOR MARGARINE WITH REDUCED PULVERULENCE TREND AND METHOD FOR REDUCING THE DEVELOPMENT OF PULVERULENCE IN FAT MIXTURES

摘要

THE PRESENT INVENTION CONCERNS A FAT MIXTURE FOR MAGARINE WITH REDUCED TENDENCY TO PULVERULENCE AND A PROCESS FOR REDUCING THE DEVELOPMENT OF PULVERULENCE IN FATTY MIXTURES. /P P THIS FAT MIX ACCORDING TO THE INVENTION INCLUDES: AN OIL A HAVING A LINOLEIC ACID RESIDUE LEVEL OF AT LEAST 20, A HYDROGENATED FAT B WITH A PALMITIC ACID RESIDUE LEVEL OF AT LEAST 10, OBTAINED BY INTERESTERIFICATION OF A FAT D CONTAINING AN APPROPRIATE PROPORTION OF PALMITIC ACID RESIDUES FAT C TENDING TO PULVERULENCE.