Milkfat or butterfat formulations

Abstract

A fat formulation can include triacylglycerides that can be made of glycerol esterified with straight-chain saturated fatty acids, where a solid fat content as a function of temperature of the triacylglycerides differs from a solid fat content of butterfat by at most 0.1 at any temperature between 0° C. and 40° C. A fat formulation can include triglycerides that include straight-chain, saturated fatty acids selected from a distribution of fatty acids with between 4 and 24 carbon atoms, where the distribution comprises a non-monotonic change in relative fatty acid content between the fatty acids with between 4 and 24 carbon atoms.

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