Fat blend suitable for refrigerator-type margarines and low fat spreads

Abstract

The invention is concerned with a fat blend that is suitable for the preparation of refrigerator-type margarines and low fat spreads. The fat blend contains at least 35% by weight of a randomly interesterified mixture of 20-80 parts by weight of an oil liquid at refrigerator temperature and 80-20 parts by weight of an oil that is rich in lauric acid residues. Preferably the fat blend contains up to 80% of said interesterified mixture. Furthermore, oils liquid at refrigerator temperature, oils of a melting point of 20.degree.-35.degree. C., e.g. 20-50%, and fats of a melting point of 40.degree.-45.degree. C., e.g. 5-20%, may be present.

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