| abstract |
Process for the preparation of an edible triglyceride fat which is able to structure a liquid oil which process comprises the steps- selecting a triglyceride fat A and a triglyceride fat B, - interesterifying a mixture containing fat A and fat B in a ratio chosen from the range 80:20 to 20:80, where fat A is a fat which is natural and which contains at least 35 wt.% of stearic acid residues and less than 5 wt.% residues of polyunsaturated fatty acids and where fat B contains at least 40 wt.% of saturated fatty acid residues with a chain length of 12 or 14 carbon atoms and which process is characterized in that fat A is selected from the group consisting of Allanblackia fat, Pentadesma fat, Kokum fat and Sonchy fat. The resulting fat enables the preparation of a natural fat phase for use in spread manufacture. |