| abstract |
Glyceride fat which comprises a mixture of glycerides originating from seed oils which have not substantially been subjected to chemical modification, which glycerides are derived from fatty acids which comprise: (a) at least 10 wt.% of C18-C24 saturated fatty acids; (b) which comprise stearic and/or arachidic and/or behenic acid and/or lignoceric acid; (c) oleic and/or linoleic acid, while (d) the ratio of saturated C18-acid/saturated (C20+C22+C24)-acids » 1, preferably » 5, more preferably » 10, which glycerides contain calculated on total fatty acid weight; (e) « 5 wt.% of linolenic acid; (f) « 5 wt.% of trans fatty acids; (g) « 75 wt.%, preferably « 60 wt.% of oleic acid on total fatty acids on position 2 of the glyceride molecule which glycerides contain calculated on total glycerides weight; (h) » 8 wt.% HOH + HHO triglycerides; (i) « 5 wt.% of trisaturated triglycerides; (j) which glycerides have a solids content comprising N10 > 10 and N35 « 15 and which is characterised in that the ratio of (HOH + HHO) and (HLH + HHL) triglycerides > 1, where H is a saturated C18-C24 fatty acid residue, O is an oleic acid residue and L is a linoleic acid residue. |