PROCESS FOR PREPARING EDIBLE FAT COMPOSITIONS CONTAINING TRIGLYCERIDES DERIVED FROM C16,C18,C20,AND C22 FATTY ACIDS

摘要

An edible fat composition comprises a blend of 10-50% by wt. of an unrandomized fat component A having a C 16 and C 18 fatty acid residue content of at least 90% by wt., of which 10-45% is saturated fatty acid and 50-90% by wt. of an unrandomized fat component B having a C 20 and C 22 fatty acid residue content of 30-75% by wt. and not more than 20% of saturated fatty acid, both components A and B having at least 85% of the 2-positions occupied by a C 18 monoethenoic acid radical, and a trans index of 40-75. The blend may be formed by mixing A and B or by mixing precursors of A and B, and submitting the mixture to an isomerization and/or hydrogenation step to form the blend in situ. Fat component A may be prepared from palm, olive, cottonseed, groundnut, safflower, sunflower, maize or zeroerucic rapeseed oils. Fat component B may be prepared from rapeseed or crambe oil. A preferred composition contains less than 10% by wt. of polyethenoic acids, has dilatations of at least 1050 at 20 C. and less than 200 at 35 C., an iodine value of 50-80 and a beta prime stable polymorphic form.