Tristearin → Erucic Acid

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A spread was prepared in a manner similar as described in Example I, except that the mixture to be interesterified comprised 57 parts of the palm oil stearin and 43 parts of the palmkernel stearin. The margarine fat blend comprised 8% of the stearin fraction obtained from fractionation in acetone of the randomly interesterified mixture, 62% low erucic acid rapeseed oil and 30% of a high oleic acid residue containing variety of linseed oil. A very good product was obtained.

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