Abstract: The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays:a SAFA content of less than 40 wt. %;an N.sub.20 (unstab., NMR pulse) of .gtoreq.10,while the triglyceride composition is:S.sub.2 U=5-50 wt. %;(U.sub.2 S+U.sub.3)>35 wt. %;S.sub.3 =0-37 wt. %,S being saturated fatty acid C.sub.1 -C.sub.24 ;U being unsaturated fatty acid C.sub.18+.

Abstract: The invention concerns triglyceride compositions useful as nutrient fats having improved digestibility. The compositions comprise:1-95 wt. % of M.sub.2 L;5-65 wt. % of ML.sub.2,M=saturated fatty acid C.sub.2 -C.sub.14 ;L=unsaturated fatty acid C.sub.18 +,35-99.5% of the total L being bonded at the 2-position.

Abstract: Liquid oils with a SAFA-content of less than 5 wt % can be obtained by conversion of a fatty compound (A), preferably having a SAFA-level of more then 5 wt %, with a reactant (B), capable of forming different reaction products of the non-triglyceride type (C.sub.1, C.sub.2 etc.) having a different melting point and/or different solubility in compound (A); the SAFA-level of the end product can be controlled by separating the precipitate of the higher melting more saturated reaction-products (C.sub.1, C.sub.2 etc.) from the rest of the reaction mixture.

Abstract: Triglycerides with more than 40 wt % saturated fatty acids in the 2-position contain considerable amounts of trisaturated triglycerides; these trisaturated triglycerides are removed (reduced) by performing an enzymic conversion with a source providing unsaturated C.sub.18 to C.sub.22 residues, using a 1,3-specific enzyme.

Abstract: The invention concerns a new process for the preparation of novel fats, comprising SUS- and SSU-triglycerides high in behenic acid, wich are predominantly in .beta..sup.1 -crystal form. According to the process a high erucic oil is hydrolyzed to form a dierucic diglyceride, this diglyceride is hydrogenated to dibehenic diglyceride, which is converted enzymically to a reaction-mixture from which the novel fats are separated.

Abstract: Blends of triglycerides A and B have excellent gloss and anti-clumping properties, when used as glazing agent for food products.A being a triglyceride with N.sub.20 <12 and a RTP.gtoreq.25 hrs.B being a triglyceride with N.sub.35 <40.

Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ratio of components herein ranges from 1-20, ##EQU1## B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behaviour at ambient temperatures.

Abstract: Mid-fractions of triglycerides, containing (H.sub.2 M+HM.sub.2)-type triglycerides (H=saturated fatty acid.gtoreq.C.sub.16 ; M=saturated fatty acids C.sub.8 -C.sub.14), which meet the following requirements: ##EQU1## content C.sub.52 -C.sub.54 -triglycerides<7.0% content C.sub.36 -C.sub.40 -triglycerides<25%chain length of fatty acids residues C.sub.8 -C.sub.18display excellent anti-blooming properties, when applied in chocolate compositions.

Abstract: Greener chewing gum base or bubble gum base (i.e. better biologically degradable and healthier) is obtained by replacing the paraffin component of a conventional chewing gum base by a triglyceride composition with an N.sub.35 .gtoreq.40, a (C.sub.16 +C.sub.18) saturated fatty acid content of 40-100 wt. %, a C.sub.18:l -content of 0-60 wt. % a (C.sub.12 +C.sub.14 +C.sub.16) saturated fatty acid content of at least 30 wt. % and a (C.sub.12 +C.sub.14) saturated fatty acid content of 0-40 wt. %.

Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ##EQU1## ratio of components herein ranges from 1-20,B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behavior at ambient temperatures.

Abstract: Fats that consist predominantly of triglycerides, capable of crystallization in the .beta.-crystal form can be stabilized in their .beta..sup.1 -crystal form by the external addition of an effective amount of SSO and/or S.sub.3 -triglycerides (S=sat. fatty acids C.sub.10 -C.sub.24 ; O=oleic acid). This way tempering of the fats is no longer required.