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

A fatty preparation consisting of the following components:

• a) an oil in an amount between 50% by weight and 99% by weight with respect to the total fatty preparation, said oil being selected from the group consisting of oleic high 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;
• and,
• b) an emulsifier selected from E-471, E-472, E-475, or a mixture thereof in an amount between 5% by weight and 50% by weight with respect to the total preparation;
• c) optionally, one or more of the following ingredients:
• antioxidant, soy lecithin, liposoluble and non-liposoluble food colorings, flavoring agent, guar gum, locus bean gum, gum Arabic, meal, starch, modified starch, salt, sunflower lecithin, sunflower waxes, rice waxes, xanthan gum, colorant, preservative, maltodextrin, glucose, sweetener, alginate, anhydrous citric acid, anhydrous lactic acid, anhydrous acetic acid, a mixture of said anhydrous acids, pectin, and cellulose;
• wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight, trans fats, totally or partially hydrogenated oils or fats, or interesterified fats,
• providing that the amount of all components in the fatty preparation does not exceed 100%,
• wherein the fatty preparation is solid at rest at room temperature.