Abstract: A margarine fat with a low level of triglycerides from fatty acids in the trans-configuration is produced from vegetable oils, and preferably from one type of oil, by a process involving (a) random interesterification of a saturated fat with an unsaturated oil, (b) fractionation of the interesterified mixture to remove high melting components (stearin) and (c) optionally mixing appropriate amounts of the low melting components (olein), interesterified mixture and non-hydrogenated or partly hydrogenated oils.

Abstract: A margarine fat blend having a good melting behavior under temperature conditions prevailing in the mouth is produced according to a process involving (i) random interesterification of a mixture of hydrogenated and non-hydrogenated oils, (ii) fractionating the interesterified mixture to obtain a specific olein fraction, and (iii) mixing appropriate proportions of the olein with liquid oil.The stearin fraction can be recirculated in the system by substituting it for at least part of the hydrogenated oil in the mixture to be interesterified.

Abstract: The invention relates to natural fat blends which are substantially free of hydrogenated and interesterified fats and can be used for producing margarines which are packaged in wrappers. The blends comprise(i) a specific stearin obtained by fractionation of oils and fats derived from fatty acids with an average chain length ranging from 12 to 18 carbon atoms and(ii) oils and fats derived from fatty acids with a chain length ranging from 12 to 14 carbon atoms.

Abstract: The dry fractionation of oils and fats having a steep dilatation curve (A), i.e. exhibiting a difference in dilatation value at 15.degree. C. and 25.degree. C. of at least 800 mm.sup.3 /25 grammes, in practice is difficult. This problem is solved by mixing oils and fats (A) with triglycerides (B) of such nature that the difference in dilatation of the mixture obtained diminishes substantially. The triglycerides (B) have a difference in dilatation values at 15.degree. C. and 25.degree. C. not exceeding 600 mm.sup.3 /25 g. The weight ratio between fats (A) and fats (B) varies between (10-90):(90-10), preferably (20-80):(80-20) and ideally (40-60):(60-40). The process is e.g. particularly attractive for the dry fractionation of palmkernel oil (fat A) in the presence of palm oil (fat B).