| abstract |
Margarines and shortenings are improved by employing a blend of 75 to 25 % of an edible oil as a liquid oil component, and, as a hardstock component, 25 to 75 % of a substantially fully hydrogenated oil bearing C16 to C24 acid residues, wherein at least about 15 % of the C16 acid residues in the hydrogenated oil are replaced by the short acids acetic acid, propionic acid, butyric acid or a mixture of any of these acids. The levels of trans-unsaturated fatty acids and palmitic acid are reduced, and the products also have reduced caloric densities. |