Stick and pat margarines as well as blends and spreads, are formed from a blend of a vegetable oil, such as, sunflower oil, with varying proportions e.g. from 20 to 30 wt.% of a hardstock having an SFI solids content of at least 30% at 92 DEG F (33 DEG C) and formed by interesterification of saturated babassu nut oil and a second saturated vegetable oil, preferably palm oil, the oils having IV's of less than 2 and a weight ratio of 75:25 to 40:60. The blend of vegetable oil and hardstock is high in polyunsaturates and has a low-trans-isomer fatty acid content.
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