Triglyceride fat

1. A preparation of a fat phase comprising mixing 0.25–20 wt.% of a structuring triglyceride fat A with 0–19.75 wt% of a triglyceride fat C and admixing a vegetable oil up to 100%, which fat A is non-hydrogenated having

a content of fully saturated triglycerides being 20–100 wt%,

80–100 wt.% of its saturated fatty acid residues as palmitic acid or stearic acid residues,

0–5 wt.% of its saturated fatty acid residues as lauric acid or myristic acid residues,

<50 wt% of its saturated triglycerides as monoacyl triglycerides and which fat C, having a solid fat content at 20° C. (N 20 ) being at least 5, contains less than 20 wt.% of H2M fatty acid residues, where H denotes saturated fatty acid residues having chain lengths larger than 15 carbon atoms and where M denotes saturated fatty acid residues having chain lengths of either 12 or 14 carbon atoms.

2. A preparation according to claim 1 , where a fat A is used having a content of monoacyl triglycerides being <40wt.%.

3. A preparation according to claim 1 , where in fat A the weight ratio (palmitic acid):(stearic acid) is in the range 75:25–25:75.

4. A preparation according to claim 1 , where in fat A the content of fully saturated triglycerides is 35–100 wt.%.

5. A preparation according to claim 1 , where the fat phase contains 0.25–15 wt% of fat A.

6. A preparation according to claim 1 , where the vegetable oil is selected from the group consisting of rapeseed oil, sunflower oil, soybean oil and mixtures of these oils.

7. A preparation according to claim 1 , where fat A is prepared according to the steps

1. Selecting a fat (S) which contains >20 wt.% of stearic acid residues and a fat (P) which contains >20 wt.% of palmitic acid residues,

2. Blending fats S and P in such ratio that the blend complies with the ratio of palmtiic and stearic acid residues as defined in claim 1 ,

3. Subjecting the blend to interesterification,

4. Optionally subjecting the interesterified fat to fractionation and collecting the stearin fraction under such fractionation conditions that

the fractionation temperature is in the range 35°–55° C.,

the efficiency of the olein/stearin separation is at least 50%,

the stearin fat includes fully saturated triglycerides at 35–100 wt.%.

8. A preparation according to claim 7 , where the applied interesterification process is an enzymatic process.

9. A preparation according to claim 7 , where fractionation is carried out as a dry fractionation process.

10. A preparation according to claim 7 , where both fat P and fat S are natural fats.

11. A preparation according to claim 7 where fat P is selected from the group consisting of palm oil, illipe oil, cottonseed oil and the high palmitic variants of soybean oil, rapeseed oil and sunflower oil.

12. A preparation according to claim 7 where fat S is selected from group consisting of shea fat, Allanblackia fat, Pentadesma fat, mango kernel oil and the high stearic variants of soybean oil, rapeseed oil and sunflower oil.

13. An edible W/O emulsion comprising 15–80 wt.% of a fat phase and 20–85 wt.% of a dispersed aqueous phase, where the fat phase consists of a fat phase prepared according to claim 7 .

14. A preparation according to claim 1 in which one or both of fats S and P have been subjected to a fractionation treatment.

15. A process for the preparation of an edible W/O-emulsion comprising the fat phase prepared according to claim 1 comprising the steps

emulsifying 50–80 wt.% of an aqueous phase with 20–50 wt.% of a the fat phase and

cooling and working the emulsion in the usual way to obtain a W/O-emulsion with the desired consistency.

16. An edible composition containing a fat phase and not being a W/O-spread, where a fat phase is used prepared according to claim 1 .

17. An edible composition according to claim 1 , where it comprises 30–70 wt.% of the fat phase prepared according to claim 1 , 70–30 wt.% of solid non-fat soluble particulate matter, said fat phase comprising 0.1–15 wt.% on total fat phase of fat A.

18. A composition according to claim 17 , where the solid non-fat-soluble particulate matter is selected from the group comprising four, starch, starch-derivatives, salt, sugar, herbs, vegetables, tomatoes, olives, spices, nuts, gums and cheese.

19. A process for preparing a composition according to claim 17 , said process comprising the steps of:

preparing a mixture (a) of all fat A and such part of the liquid oil component, that a composition is obtained comprising only 10–70 wt.% of the fat phase of the final product and heating the mixture up to a temperature in the range 50–90° C.,

preparing a mixture (b) of the particulate matter with the remaining liquid oil component and keeping the mixture at a temperature below 50° C.,

mixing (a) and (b), (a) having a temperature in the range of 50–90° C. and (b) having a temperature below 50° C.

20. A process for preparing a composition according to claim 17 , said process comprising the steps of:

preparing a mixture (a) of all fat A and such part of the oil which has been heated up to a temperature in the range 50–90° C., that a composition is obtained comprising only 10–70 wt.% of the fat phase of the final product,

preparing a mixture (b) of the particulate matter with the remaining oil and keeping the mixture at a temperature below 50° C.,

mixing (a) and (b), (a) having a temperature in the range of 50–90° C. and (b) having a temperature below 50° C.