Process for producing fat blends for margarine and low-fat spreads

Claim 1

A process for producing a fat blend, comprising mixing appropriate proportions of a fat (a) comprising SE 2 and S 2 E triglycerides, a fat (b) comprising S 2 U triglycerides more than 60% of which consist of SUS triglycerides, a fat (c) comprising S 2 U triglycerides more than 60% of which consist of SSU trigylcerides, and a fat (d) having a melting point below 28° C., so as to obtain a fat blend wherein: the level of S 3 triglycerides does not exceed 3%; the sum of the levels of S 3 and S 2 E triglycerides ranges from 1 to 10%; the level of S 2 U triglycerides ranges from 12 to 35%; the level of S 2 M triglycerides ranges from 0 to 10%; the sum of the levels of S 3 , S 2 E, SE 2 , S 2 U and S 2 M triglycerides ranges from 25 to 60%; the ratio of SUS to SSU triglycerides ranges from 0.6 to 2.0; and wherein S is saturated fatty acid having a chain length of 16 or more carbon atoms, E is an unsaturated fatty acid in the transconfiguration with a chin length of 16 or more carbon atoms, U is mono- or polyunsaturated fatty acid in the cis-configuration with a chain length of 18 or more carbon atoms, and M is a saturated fatty acid with 12 or 14 carbon atoms, SUS being a symmetrical triglyceride, and SSU being an asymmetrical triglyceride, the remainder of the triglycerides consisting of triglycerides which are liquid at 10° C., and do not substantially contribute to the structure of the blend.