Edible dispersions comprising oil and structuring agent

1. An edible dispersion comprising a fat phase, the edible dispersion being pourable and having a Bostwick value of at least 4 at 15° C., and showing an oil exudation of less than 5% after storage for 15 weeks at 15° C.;

wherein the fat phase contains at least 90 wt % of liquid oil and:

a) 1 wt. %<H3 triglycerides<6 wt. %;

b) 1 wt. %<H2U triglycerides<20 wt. %; and

c) the H3 triglycerides comprise at least 82 wt. % of monoacid triglycerides;

wherein “H” represents long-chain saturated fatty acids containing at least 16 carbon atoms and “U” represents cis-unsaturated fatty acids;

wherein the triglycerides in the fat phase are from a triglyceride source which is not hydrogenated; and wherein fractionated palm oil stearin represents at least 90 wt.% of all hardstock present in the edible dispersion.

2. The edible dispersion of claim 1 , wherein the fat phase contains 1 wt. %<H3 triglycerides<5 wt. % and 1 wt. %<H2U triglycerides<15 wt. %.

3. The edible dispersion of claim 2 , wherein the fat phase contains 1.5 wt. %<H3 triglycerides<4 wt. % and 1.5 wt %<H2U triglycerides<10 wt. %.

4. The edible dispersion of claim 1 , wherein the monoacid triglycerides contain at least 60 wt. % of C 16 -monoacid triglyceride.

5. The edible dispersion of claim 1 , wherein the weight ratio of H3 triglycerides to H2U triglycerides exceeds 1:3.

6. The edible dispersion of claim 1 , further comprising fractionated palm oil stearin.

7. The edible dispersion of claim 6 , wherein the fat phase comprises 1-10 wt. % of fractionated palm oil stearin.

8. The edible dispersion of claim 6 , wherein the fractionated palm oil stearin is dry-fractionated palm oil stearin.

9. The edible dispersion of claim 8 , wherein the fractionated palm oil stearin is double stage dry-fractionated palm oil stearin.

10. The edible dispersion of claim 1 , further comprising an aqueous phase and wherein the fat phase comprises from 40 to 90 wt. % of the edible dispersion.

11. The edible dispersion of claim 7 , wherein the fat phase comprises 2-8 wt % of fractionated palm oil stearin.

12. An edible dispersion, comprising a fat phase, the edible dispersion being pourable and having a Bostwick value of at least 9 at 15° C.;

wherein the fat phase comprises at least 90 wt % of liquid oil and:

a) 1 wt. %<H3 triglycerides<6 wt. %;

b) 1 wt.%<H2U triglycerides<20 wt. %; and

c) the H3 triglycerides comprise at least 82 wt. % of monoacid triglycerides;

wherein “H” represents long-chain saturated fatty acids containing at least 16 carbon atoms and “U” represents cis-unsaturated fatty acids; and wherein fractionated palm oil stearin represents at least 90% of all hardstock present in the edible dispersion.

13. An edible dispersion comprising a fat phase, the edible dispersion being pourable and having a Bostwick value of at least 4 at 15° C.;

wherein the fat phase comprises at least 90 wt % of liquid oil and:

a) 1 wt. %<H3 triglycerides<6 wt. %;

b) 1 wt. %<H2U triglycerides<20 wt. %; and

c) the H3 triglycerides comprise at least 82 wt. % of monoacid triglycerides;

wherein “H” represents long-chain saturated fatty acids containing at least 16 carbon atoms and “U” represents cis-unsaturated fatty acids;

wherein the triglycerides in the fat phase are from a triglyceride source which is not hydrogenated; and wherein fractionated palm oil stearin represents at least 90 wt. % of all hardstock present in the edible dispersion.

14. The edible dispersion of claim 1 , wherein the monoacid triglycerides contain at least 98 wt. % of C 16 -monoacid triglyceride.

15. The edible dispersion of claim 1 , wherein the edible dispersion has a ratio of β-polymorph/(β′-polymorph+α-polymorph+β-polymorph)>0.5.