Non-hydrogenated hardstock fat

1. A spread comprising a hardstock fat and water, wherein the hardstock fat is interesterified and comprises:

a lauric fat in an amount of from 25 to 35 wt %;

H3 mixed triglycerides in an amount of from 45 to 60 wt %, H3 mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids, wherein H is a saturated fatty acid having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids;

H2X mixed triglycerides in an amount of at least 10 wt %, H2X mixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acids and one M fatty acid, wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acids and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids;

saturated fatty acids in a total amount of at least 80 wt %, wherein the combined amount of saturated fatty acids having a length of C12 and C14 is from 12 to 24 wt %, the amount of saturated fatty acids having a length of C16 is from 43 to 55 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is from 55 to 68 wt %, the amount of saturated fatty acids having a length of C18 is from 9 to 15 wt %, and the total amount of fully saturated fatty acids is from 80 to 85 wt %;

monounsaturated fatty acids with a length of C18 (C18:1) in an amount of less than 17 wt %;

polyunsaturated fatty acids in an amount of less than 3 wt %.

2. The spread of claim 1 , wherein the hardstock fat is non-hydrogenated.

3. The spread of claim 1 , wherein the combined amount of saturated fatty acids having a length of C12 and C14 in the hardstock fat is from 18 to 24 wt %.

4. The spread of claim 1 , wherein the amount of saturated fatty acids having a length of C16 in the hardstock fat is from 48 to 55 wt %.

5. The spread of claim 1 , wherein the combined amount of saturated fatty acids having a length of C16 and C18 in the hardstock fat is from 60 to 68 wt %.

6. The spread of claim 1 , wherein the amount of monounsaturated fatty acids with a length of C18 (C18:1) in the hardstock fat is less than 15 wt %.

7. The spread of claim 1 , wherein the ratio of palmitic acid to stearic acid in the hardstock fat is from 3 to 5.

8. The spread of claim 1 , wherein the hardstock fat has a solid fat content at 10° C. (N10) of from 88 to 98, a solid fat content at 20° C. (N20) of from 75 to 90, a solid fat content at 30° C. (N30) of from 50 to 67, a solid fat content at 35° C. (N35) of from 32 to 52, a solid fat content at 40° C. (N40) of from 16 to 36.

9. The spread of claim 1 , wherein the hardstock fat is a single fat.

10. A process for producing the spread of claim 1 , comprising:

interesterifying a mixture comprising 25 to 35 wt wt % of a lauric fat and 45 to 70 wt % of palm oil and 10 to 20 wt% of a high C18 fat which has at least 20 wt % of saturated fatty acids of C18 length; and

fractionating the interesterified mixture to produce a hardstock fat, wherein hardstock fat has an amount of saturated fatty acids of at least 80 wt %, wherein the amount of H3 mixed triglycerides is between 45 and 60 wt %, and wherein the amount of H2X mixed triglycerides is at least 10 wt %, combining the hardstock fat and water, to produce the spread.

11. The process of claim 10 , wherein the amount of palm oil is between 55 and 67 wt %.

12. The process of claim 10 , wherein the amount of high C18 fat is between 15 and 20 wt %.

13. The process of claim 10 , wherein the hardstock fat comprises a combined amount of saturated fatty acids having a length of C12 and C14 from 12 to 24 wt %, an amount of saturated fatty acids having a length of C16 from 43 to 55 wt %, a combined amount of saturated fatty acids having a length of C16 and C18 from 55 to 68 wt %, an amount of saturated fatty acids having a length of C18 from 9 to 15 wt %, an amount of monounsaturated fatty acids with a length of C18 (C18:1) of less than 17 wt %, a total amount of fully saturated fatty acids from 80 to 85 wt %, and an amount of polyunsaturated fatty acids of less than 3 wt %.

14. The process of claim 10 , wherein the ratio of palmitic acid to stearic acid is from 3 to 5.

15. The process of claim 10 , wherein the hardstock fat has a solid fat content at 10° C. (N10) of from 88 to 98, a solid fat content at 20° C. (N 20 ) of from 75 to 90, a solid fat content at 30° C. (N30) of from 50 to 67, a solid fat content at 35° C. (N35) of from 32 to 52, and a solid fat content at 40° C. (N40) of from 16 to 36.

16. A spread comprising a margarine fat comprising a liquid vegetable oil in an amount of 50 to 95 wt % and a hardstock fat having an amount of saturated fatty acids of at least 80 wt %;

wherein the amount of H3 mixed triglycerides in the hardstock fat is between 45 and 60 wt %, H3 mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty acid having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; and

wherein the amount of H2X mixed triglycerides in the hardstock fat is at least 10 wt %, H2X mixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H2M triglycerides are triglycerol esters with two H fatty acids and one M fatty acid wherein M is a saturated fatty acid of a length of C 12 and/or C 14 , and wherein H2O triglycerides are triglycerol esters with two H fatty acids and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids, said hardstock fat being in an amount of 5 to 50 wt %;

wherein the hardstock fat is interesterified, non-hydrogenated, and comprises a lauric fat in an amount of from 25 to 35 wt %.

17. The spread of claim 16 , wherein the hardstock fat has a solid fat content at 10° C. (N10) of from 88 to 98, a solid fat content at 20° C. (N20) of from 75 to 90, a solid fat content at 30° C. (N30) of from 50 to 67, a solid fat content at 35° C. (N35) of from 32 to 52, and a solid fat content at 40° C. (N40) of from 16 to 36.

18. The spread of claim 17 , wherein the hardstock fat has a solid fat content at 10° C. (N10) of from 88 to 98, a solid fat content at 20° C. (N20) of from 75 to 90, a solid fat content at 30° C. (N30) of from 50 to 67, a solid fat content at 35° C. (N35) of from 32 to 52, and a solid fat content at 40° C. (N40) of from 16 to 36.

19. The spread of claim 16 , wherein the spread is fat-continuous.

20. The spread of claim 16 , comprising 25-59% margarine fat and 40-66% water.

21. A spread comprising a hardstock fat and water, wherein the hardstock fat is interesterified and comprises:

a lauric fat in an amount of from 25 to 35 wt %;

H3 mixed triglycerides in an amount of from 45 to 60 wt %, H3 mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids, wherein H is a saturated fatty acid having a length of C16 and/or C18, wherein the triglycerol ester is composed of two different fatty acids; and

H2X mixed triglycerides in an amount of at least 10 wt %, H2X mixed being a group of triglycerides consisting of H2M triglycerides and H2O triglycerides, wherein H 2 M triglycerides are triglycerol esters with two H fatty acids and one M fatty acid, wherein M is a saturated fatty acid of a length of C12 and/or C14, and wherein H2O triglycerides are triglycerol esters with two H fatty acids and one O fatty acid wherein O is a unsaturated fatty acid of a length of C18, wherein the H2M and H2O triglycerides are composed of three different fatty acids.

22. The spread of claim 21 , further comprising:

monounsaturated fatty acids with a length of C18 (C18:1) in an amount of less than 17 wt %; and

polyunsaturated fatty acids in an amount of less than 3 wt %.