Abstract: Hardstock fat having an amount of saturated fatty acids of at least 80 wt %, ? wherein the amount of H3mixed triglycerides is between 45 and 60 wt %, H3mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acids having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; ? and wherein the amount of H2Xmixed triglycerides is at least 10 wt %, H2Xmixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acid and one M fatty acid wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acid and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids.

Abstract: Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.

Abstract: Non-hydrogenated hardstock fat wherein the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, process for obtaining such a hardstock fat, a margarine fat comprising the hardstock fat and a spread comprising the hardstock fat.

Abstract: A fat is provided hich is substantially free of trans saturated fatty acid residues and suitable for use in the preparation of a spread, which consists of an interesterified mixture of 30-90% of high lauric rapeseed oil, and 10-70% of an oil A comprising at least 40% of saturated fatty acid residues of which saturated fatty acid residues at least 80% are C16-C18 fatty acid residues and at most 60% are C16 fatty acid residues. The fat is used for preparing margarine fats and spreads. It provides low-trans and trans-free spreads with improved properties, while problems caused by slow crystallization are avoided.

Abstract: A process for producing a fat blend, usable as hardstock in margarine and W/O spreads, comprising interesterifying a fat mixture comprising 30-55% liquid vegetable oil and 45-70% of a fat having at least 80% saturated fatty acids of a chain length of 16 C-atoms or more, and fractionating the interesterified product to obtain an olein fraction having a solid fat content of N10=54-85 N20=32-70 N30=4-30 N35=<18 A fat blend obtainable by this process, a margarine fat containing such fatblends and a fatproduct, in particular a margarine or W/O spread containing this margarine fat, or this fatblend.

Abstract: Glyceride fat which comprises a mixture of glycerides originating from seed oils which have not substantially been subjected to chemical modification, which glycerides are derived from fatty acids which comprise (a) at least 10 wt. % of C18-C24 saturated fatty acids (b) which comprise stearic and/or arachidic and/or behenic acid and/or lignoceric acid (c) oleic and/or linoleic acid, while (d) the ratio of saturated C18-acid/saturated (C20+C22+C24)-acids ≧1, preferably ≧5, more preferably ≧10, which glycerides contain calculated on total fatty acid weight (e) ≦5 wt. % of linolenic acid (f) ≦5 wt. % of trans fatty acids (g) ≦75 wt. %, preferably ≦60 wt. % of oleic acid on total fatty acids on position 2 of the glyceride molecule which glycerides contain calculated on total glycerides weight (h) ≧8 wt. % HOH+HHO triglycerides (i) ≦5 wt.

Abstract: A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin. Also provided is a process for preparing such hardstock without the use of chemical modification or solvent or Lanza fractionation. As byproduct of this process an olein fraction can be obtained suitable for use in cooking or baking fats or W/O emulsion spreads.

Abstract: A process for producing a fat blend, usable as hardstock in margarine and W/O spreads, comprising interesterifying a fat mixture comprising 30-55% liquid vegetable oil and 45-70% of a fat having at least 80% saturated fatty acids of a chain length of 16 C-atoms or more, and fractionating the interesterified product to obtain an olein fraction having a solid fat content of ##EQU1## A fat blend obtainable by this process, a margarine fat containing such fatblends and a fatproduct, in particular a margarine or W/O spread containing this margarine fat, or this fatblend.

Abstract: An edible vegetable fat-composition is provided that does not contain hydrogenated fat, that contains 15-45% stearic acid, less than 15% palmitic acid and 45-85% of unsaturated C18 fatty acid residues such that the combined amount of acids with 16 or more carbon atoms is at least 95%, wherein the 2-position of the glycerides of the fat-composition comprises 5-45% saturated fatty acid residues and 95-55% unsaturated fatty acid residues. The composition can be prepared with the use of ester interchange. The fat-composition has elevated solid fat contents at 20-30.degree. C. It can be used e.g. for preparing edible plastic fat products such as margarine and spreads.

Abstract: Glyceride fat which comprises a mixture of glycerides originating from seed oils which have not substantially been subjected to chemical modification, which glycerides are derived from fatty acids which comprise(a) at least 10 wt. % of C.sub.18 -C.sub.24 saturated fatty acids(b) which comprise stearic and/or arachidic and/or behenic acid and/or lignoceric acid(c) oleic and/or linoleic acid, while(d) the ratio of saturated C.sub.18 -acid /saturated (C.sub.20 +C.sub.22 +C.sub.24)-acids .gtoreq.1, preferably .gtoreq.5, more preferably .gtoreq.10,which glycerides contain calculated on total fatty acid weight(e) .ltoreq.5 wt. % of linolenic acid(f) .ltoreq.5 wt. % of trans fatty acids(g) .ltoreq.75 wt. %, preferably .ltoreq.60 wt. % of oleic acid on total fatty acids on position 2 of the glyceride moleculewhich glycerides contain calculated on total glycerides weight(h) .gtoreq.8 wt. % HOH+HHO triglycerides(i) .ltoreq.5 wt. % of trisaturated triglycerides(j) which glycerides have a solids content comprising N.sub.

Abstract: Saturated triglycerides which have a big difference in chain length between the longest and the shortest fatty acid chain and which are able, when incorporated in a small amount into a slow crystallizing fat, particularly a low-trans fat, to increase considerably the speed of crystallization.

Abstract: A margarine fat blend and a plastic W/O emulsion spread comprising 5-14% of a hardstock being a stearin fraction of an interesterified mixture of 25-65% unhardened lauric fat stearin and 75-35% unhardened C.sub.16+ fat stearin. Also provided is a process for preparing such hardstock without the use of chemical modification or solvent or Lanza fractionation. As byproduct of this process an olein fraction can be obtained suitable for use in cooking or baking fats or W/O emulsion spreads.