OF HYDROGENATED AND TRANSVERSED FATS, IN ESSENTIAL FREE FAT BLEND AND USE OF THIS FAT BLEND IN MARGARINS.

摘要

The invention relates to natural fat blends which are substantially free of hydrogenated and interesterified fats and can be used for producing margarines which are packaged in wrappers. The blends comprise (i) a specific stearin obtained by fractionation of oils and fats derived from fatty acids with an average chain length ranging from 12 to 18 carbon atoms and (ii) oils and fats derived from fatty acids with a chain length ranging from 12 to 14 carbon atoms.