Emulsifiers

1. A non-hydrogenated, non-palm emulsifier composition comprising:

20% to 30% by weight monoglycerides;

40% to 50% by weight of diglycerides; and

from 15% to 30% by weight triglycerides,

wherein the weight % is with respect to the total of the monoglycerides, diglycerides and triglycerides, and

wherein fatty acid residues bound to the monoglycerides, diglycerides and triglycerides in the emulsifier composition comprise:

from 20% to 40% by weight stearic acid (C18:0);

from 40% to 60% by weight oleic acid (C18:1); and

from 1% to 10% by weight palmitic acid (C16:0),

based on the total weight of C8 to C24 fatty acids,

and wherein the composition is obtained by a method comprising the reaction of a fat with glycerol in the presence of an enzymatic catalyst,

and the fat is from at least one non-palm source, wherein the non-palm source comprises shea olein, sal olein or combinations thereof.

2. The composition according to claim 1 , wherein the enzymatic catalyst is a lipase.

3. The composition according to claim 1 , comprising from 1% to 12% by weight linoleic acid (C18:2).

4. The composition according to claim 1 , comprising from 1% to 10% by weight linoleic acid (C18:2).

5. The composition according to claim 1 , comprising from 1% to 8% by weight palmitic acid.

6. A food product comprising the composition according to claim 1 .

7. The food product according to claim 6 , wherein the food product is selected from the group consisting of puff pastry, cake, Danish rolls and water-based fillings.

8. A method for preparing the emulsifier composition according to claim 1 , comprising:

providing a fat comprising triglycerides wherein the fat is selected from shea olein, sal olein, and mixtures thereof, and

reacting the fat with glycerol in a glycerolysis reaction in the presence of an enzymatic catalyst.