| abstract |
A novel mixture of C8 and C10 glycerides in a specified crystalline form may be used in margarine and other fat compositions. The compositions may be used as the sole or principal fat in food spreads suitable for consumers whose ordinary fat metabolism may be impaired, as an additive to confer a marked cooling effect to conventional edible fat blends, and as a component in other fat compositions which is more resistant to the deterioration commonly met in unsaturated fats. |