Margarine oil with a reduced trans fatty acids content, which is produced by way of enzymic interesterification, is described. The product has a solid fat value profile and m.p. corresponding to those of partially hydrogenated oil, but contains <1% trans fatty acids, <27% palmitic acid, >99% triglyceride and <1% diglyceride and monoglyceride. It may be substituted in the ratio of 1:1, as its physical properties correspond to those of partially hydrogenated oil.

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