Abstract: The invention concerns a food composition, suitable for shallow frying, comprising triglycerides, wherein least 60 wt. % of triglycerides is of vegetable origin, and 0.05-3 wt. % sunflower lecithin. The invention further concerns a process for the preparation of hydrolyzed sunflower lecithin.

Abstract: Pourable frying products that comprise an ester of citric acid with a mono- or diglyceride show improved spattering behaviour.

Abstract: The invention concerns a food composition, suitable for shallow frying, comprising triglycerides, wherein least 60 wt. % of triglycerides is of vegetable origin, and 0.05-3 wt. % sunflower lecithin. The invention further concerns a process for the preparation of hydrolyzed sunflower lecithin.

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: 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: A triglyceride oil containing a membrane lipid in a concentration effective for crystallization modification the membrane lipid having a formula:C.sub.13 H.sub.27 --CH.dbd.CH--CH(OH)--CH(NHCOA.sub.2)--CH2--OA.sub.4,wherein C.sub.13 H.sub.27 -- is an unbranched alkyl chain, A.sub.2 is an unbranched C.sub.23 H.sub.47 -- hydrocarbon chain, and A.sub.4 is a sugar moiety selected from the group consisting o a monosaccharide residue, a disaccharide residue or an oligosaccharide residue, including glucose, fructose, galactose, saccharose, lactose and maltose. Said membrane is utilized to separate solid fatty materials from triglyceride oils by heating the oil in an inert solvent until a substantial amount of the solid material is no longer present, adding the membrane lipid as the crystallization modifying substance, cooling the oil to crystallize a solid stearin phase in combination with a liquid olein phase, and recovering the stearin phase by separating it from the olein phase.

Abstract: Process for triglyceride oil fractionation using a crystallisation modifying substance which isi. a copolymer having subunits A and B of which subunit A is derived from maleic acid or itaconic acid and subunit B is derived from vinyl alcohol, alkyl substituted vinyl alcohol, acrylic acid or styrene, A and B being present in a ratio of 10:1 to 1:10, where 5-100% of the the maleic acid or itaconic acid subunits are connected to unbranched (C8-C24)-alkyl chains and where 0-100% of the vinyl alcohol or alkyl substituted vinyl alcohol or acrylic acid subunits are connected to unbranched (C1-C8)-alkyl chains and whereii. inulin or phlein of which 5-100% of the hydroxyl groups on the fructose subunits are connected to (C8-C24) unbranched alkyl chains and 0-95% of the hydroxyl groups have been esterified with a (C1-C8)-alkyl containing fatty acid, preferably acetic acid.