PALM-BASED STRUCTURED FATS FROM PALM-BASED OIL HIGH IN SYMMETRICAL TRIACYLGLYCEROLS
A method (100) to producing a plurality of structured fats, the method comprising the steps of (a) blending the Soft-PMF with lauric fat(s) and liquid oil(s) in various ratios, (b) subjecting the blends to interesterification (chemical or enzymatic means)} in order to reduce the symmetrical disaturated triacylglycerols of the Soft-PMF, increase the solid fat content at temperature above 25°C and increase the crystallization rate at 0-5°C and (d) determining a suitability of the structured interesterified) blends for use as hardstock and/or blend for various solid fat products (pastry fats, cake / bakery shortening and table margarine/spreads).