Importance

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Abstract

Glyceride fat which comprises a mixture of glycerides originating from seed oils which have not substantially been subjected to chemical modification, which glycerides are derived from fatty acids which comprise (a) at least 10 wt. % of C.sub.18 -C.sub.24 saturated fatty acids (b) which comprise stearic and/or arachidic and/or behenic acid and/or lignoceric acid (c) oleic and/or linoleic acid, while (d) the ratio of saturated C.sub.18 -acid/saturated (C.sub.20 +C.sub.22 +C.sub.24)-acids .gtoreq.1, preferably .gtoreq.5, more preferably .gtoreq.10, which glycerides contain calculated on total fatty acid weight (e) .ltoreq.5 wt. % of linolenic acid (f) .ltoreq.5 wt. % of trans fatty acids (g) .ltoreq.75 wt. %, preferably .ltoreq.60 wt. % of oleic acid on total fatty acids on position 2 of the glyceride molecule which glycerides contain calculated on total glycerides weight (h) .gtoreq.8 wt. % HOH+HHO triglycerides (i) .ltoreq.5 wt. % of trisaturated triglycerides (j) which glycerides have a solids content comprising N.sub.10 >10 and N.sub.35.ltoreq.15 and which is characterised in that the ratio of (HOH+HHO) and (HLH+HHL) triglycerides >1, where H is a saturated C.sub.18 -C.sub.24 fatty acid residue, O is an oleic acid residue and L is a linoleic acid residue.

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