Non-hydrogenated hardstock fat

1. A margarine fat comprising:

(1) a liquid vegetable oil in an amount of 30 to 80 wt % and

(2) a hardstock fat in an amount of 20 to 70 wt %, wherein the hardstock fat is non-hydrogenated and from a vegetable source and wherein in the hardstock fat the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %.

2. Spread comprising a margarine fat according to claim 1 .

3. A hardstock fat wherein the hardstock fat is non-hydrogenated and from a vegetable source and wherein in the hardstock fat the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %.

4. A process for producing a non-hydrogenated hardstock fat according to claim 3 comprising:

interesterifying a mixture containing 0 to 20 wt % of a liquid vegetable oil and 15 to 35 wt % of a lauric fat and 35 to 70 wt % of palm oil and 5 to 30 wt % of a high C18 fat which has at least 20 wt % of saturated fatty acids of C18 length

wherein all fats in the mixture are non-hydrogenated fats and no hydrogenation is carried out during the process.

5. A process according to claim 4 , wherein the liquid vegetable oil is selected from the group comprising rapeseed oil, sunflower oil, safflower oil, linseed oil, corn oil, groundnut oil, linola oil, and blends thereof.

6. A process according to claim 4 wherein the lauric fat is selected from the group comprising palm kernel fat.

7. A process according to claim 4 , wherein the interesterification is catalysed by enzymes.

8. The process according to claim 4 further comprising fractionating the interesterified mixture such that the resulting fat has a combined amount of saturated fatty acids having a length of C12 and C14 of 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 of 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids of less than 72 wt %.

9. The hardstock fat according to claim 3 wherein the vegetable source is selected from shea fat, illipe, pentaesma, shea olein, and shea stearin.

10. A margarine fat comprising:

(1) a liquid vegetable oil in an amount of 30 to 80 wt % and

(2) a hardstock fat in an amount of 20 to 70 wt %, wherein the hardstock fat is non-hydrogenated and from a vegetable source and wherein in the hardstock fat the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt % wherein the hardstock fat has a solid fat content of 47 to 76% at 10° C., 23 to 54% at 20° C., 5 to 26% at 30° C. and less than 14 wt % at 35° C.

11. A margarine fat comprising:

(1) a liquid vegetable oil in an amount of 30 to 80 wt % and

(2) a hardstock fat in an amount of 20 to 70 wt %, wherein the hardstock fat is non-hydrogenated and from a vegetable source and wherein in the hardstock fat the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %

wherein the hardstock fat comprises an interesterified mixture of 0 to 20 wt % of a liquid vegetable oil and 15 to 35 wt % of a lauric fat and 35 to 70 wt % of palm oil and 5 to 30 wt % of a high C18 fat which has at least 20 wt % of saturated fatty acids of C18 length.

12. A margarine fat according to claim 11 wherein the high C18 fat has 20 to 30 wt % of saturated fatty acids of C18 length.

13. A margarine fat according to claim 11 wherein the liquid vegetable oil is selected from the group comprising rapeseed oil, sunflower oil, safflower oil, linseed oil, corn oil, groundnut oil, linola oil and blends thereof.

14. A margarine fat according to claim 11 wherein the lauric fat is selected from the group comprising palm kernel fat, coconut fat and babassu fat.

15. A margarine fat according to claim 11 , wherein the high C18 fat is shea olein.

16. A process for producing a non-hydrogenated hardstock fat wherein the hardstock fat is non-hydrogenated and from a vegetable source and wherein in the hardstock fat the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %

including:

interesterifying a mixture containing 0 to 20 wt % of a liquid vegetable oil and 15 to 35 wt % of a lauric fat and 35 to 70 wt % of palm oil and 5 to 30 wt % of a high C18 fat which has at least 20 wt % of saturated fatty acids of C18 length wherein all fats in the mixture are non-hydrogenated fats and no hydrogenation is carried out during the process

wherein the resulting fat has a solid fat content of 47 to 76% at 10° C., 23 to 54% at 20° C., 5 to 26% at 30° C. and less than 14 at 35° C.

17. A process for producing a non-hydrogenated hardstock fat, wherein the hardstock fat is non-hydrogenated and from a vegetable source and wherein in the hardstock fat the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt % including:

interesterifyinq a mixture containing 0 to 20 wt % of a liquid vegetable oil and 15 to 35 wt % of a lauric fat and 35 to 70 wt % of palm oil and 5 to 30 wt % of a high C18 fat which has at least 20 wt % of saturated fatty acids of C18 length wherein all fats in the mixture are non-hydrogenated fats and no hydrogenation is carried out during the process

wherein the high C18 fat is selected from the group comprising shea olein.

18. A hardstock fat:

wherein the hardstock fat is non-hydrogenated and from a vegetable source and

wherein in the hardstock fat the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt % wherein the hardstock fat has a solid fat content of 47 to 76% at 10° C., 23 to 54% at 20° C., 5 to 26% at 30° C. and less than 14 wt % at 35° C.

19. A hardstock fat wherein the hardstock fat is non-hydrogenated and from a vegetable source and wherein in the hardstock fat the combined amount of saturated fatty acids having a length of C12 and C14 is 12 to 24 wt %, the combined amount of saturated fatty acids having a length of C16 and C18 is 28 to 50 wt %, the amount of saturated fatty acids with a length of C18 is 6 to 12 wt %, and the total amount of fully saturated fatty acids is less than 72 wt %, wherein the hardstock fat comprises an interesterified mixture of 0 to 20 wt % of a liquid vegetable oil and 15 to 35 wt % of a lauric fat and 35 to 70 wt % of palm oil and 5 to 30 wt % of a high C18 fat which has at least 20 wt % of saturated fatty acids of C18 length.

20. The margarine fat according to claim 1 wherein the vegetable source is selected from shea fat, illipe, pentaesma, shea olein, and shea stearin.