Fatty preparation, a process for making said fatty preparation, and a product containing the same

A process for making an anhydrous fatty preparation comprising the steps of:

• a) heating an oil selected from the group consisting of high oleic sunflower oil, olive oil, extra virgin olive oil, sunflower seed oil, rapeseed oil, grapeseed oil, and any other vegetable oil which is liquid at room temperature containing less than 30% by weight of saturated fats, wherein said oil is present in an amount of at least 30% by weight with respect to the total fatty preparation in a mixer up to between 60° C. and 95° C.;
• b) adding a fatty acid mono- and diglycerides-type emulsifier selected from E-471, E-472, E-475, or a mixture thereof in an amount between 5% by weight and 60% by weight with respect to the total fatty preparation to the mixer of step a) until obtaining complete dissolution of the mixture of oil and emulsifier to form a solution;
• c) increasing the temperature of the solution in step b) to or maintaining said temperature at a maximum of 95° C.;
• d) adding glycerol in an amount between 0.1% by weight and 20% by weight with respect to the total fatty preparation into a mixer and dispersing carob and carrageenan in an amount of each between 0.25% by weight and 10% by weight with respect to the total fatty preparation into the glycerol until a homogeneous semi-solid is obtained;
• e) pouring the solution of step c) over the semi-solid obtained in step d) until a viscous homogeneous liquid is obtained,
• providing that the amount of the components added in steps a) to d) does not exceed 100%, and
• wherein said fatty preparation does not comprise fats with a saturated fat content higher than 35% by weight, trans fats, animal-derived products, totally or partially hydrogenated oils or fats, interesterified or transesterified fats, or palm or coconut-derived oils or fats.