Abstract: A structural fat particularly suitable for margarines and other emulsified spreads, especially stick-type products is disclosed. This fat has a unique triglyceride composition. The important positional isomers are the SSS, SOS, SSO and SOO/SLS triglycerides, wherein S=saturated fatty acid residue, O=oleic acid residue and L=linoleic acid residue. The weight ratios of palmitic to stearic acid and oleic to linoleic acid residues attached to the glycerides are important. The fat can be obtained from a solventless two-step thermal fractionation of palm oil.

Abstract: A margarine oil product useful for margarines and other emulsified spreads, especially stick-type products is disclosed. The margarine oil product comprises a soft oil and a particular structural fat, and is characterized by solid fat content and fatty acid composition. The structural fat used to make it has a unique triglyceride composition in terms of positional isomers and Fatty Acid Composition. The important positional isomers are the SSS, SOS, SSO and SOO/SLS triglycerides, wherein S=palmitic or stearic acid, O=oleic acid, and L=linoleic acid. The weight ratios of palmitic to stearic acid (P:St) and oleic to linoleic (O:L) acid residues attached to the glycerides are important.

Abstract: A margarine or other emulsified spread and methods for making these are disclosed. A water-in-oil emulsion is formed by mixing an aqueous base with an oil phase containing a margarine fat which comprises a soft oil and a structural fat having a unique melting profile and triglyceride composition. The emulsion is chilled to a temperature of from about 15.degree. F. (-9.degree. C.) to about 45.degree. F. (7.degree. C.) over a time period of at least about 0.5 minutes. The chilled emulsion is then crystallized over a time period of at least about 3 minutes. Due to heat generated during crystallization, the crystallized emulsion is preferably chilled further to a temperature of from about 15.degree. F. (-9.degree. C.) to about 40.degree. F. (4.degree. C.) over a time period of at least about 0.2 minutes.