DESC:FIELD OF THE INVENTION
This invention relates to edible fat blends and processes for preparing the same.
BACKGROUND OF THE INVENTION
Fats and oils play a major role in human nutrition and are considered as essential nutrients in both human as well as animal diets. Nutritional concerns have gradually led to the replacement of animal-fat consumption with plant-based fats as the major source of lipids in human diets.
Fats are used on a large scale in the food industry, especially in the bakery industry. However, conventionally available fats come with limitations of the desired texture, flavor release, softness required for some bakery products. In order to fulfill the constraints a mixture of various fat components are currently being used.
The functionality of liquid oils and solid fats varies considerably and a choice between the two depends on the intended application. Generally speaking, oils containing a greater proportion of unsaturated fatty acids are liquid at room temperature whereas those with higher amounts of saturated fatty acids are solid. The term “Saturated” implies that fats have all single bonds in the fatty acid chain. Such fats are usually hard at room temperature and have a very high melting point.
Hard fats mostly set too quickly especially when using a lower temperature mix and therefore are not always easy to handle.
Palm oil is a common cooking ingredient. Its use in the commercial food industry is popular because of its lower cost and the high oxidative stability (saturation).It is majorly used in the food industry in applications like cooking, frying, bakery confectionery, etc. On processing it gives different products, which have wide applications in the food industry. The fractionated products of the palm oil find application in the snack food industry. The hydrogenated fats have different melting points depending on the applications. For some applications very high melting fats are used as sometimes recipes require the functionality of a hard fat.
However, the fats with high melting points currently used give a mouthfeel which is fatty or greasy, the texture of these fats are poor thereby affecting the bakery products like breads, pizza bases, etc, which require a good texture, softness and an extended shelf life.
EP1175836B1 discloses edible fat based flakes for use in baked goods and snacks containing fish oils. The document disclosed a fat system comprising moisture; fat composition of a vegetable fat and a fish oil; flavouring system; sugar; fillers; health component. However, the presence of fish oil reduces the shelf life of the final fat because of high polyunsaturated fatty acids and starts giving off-flavours and hence cannot be used in all applications
GB1348533A discloses process for making edible cereal based products for baking which comprises steps of melting shortening material to liquify same and mixing the same with a flavoring ingredient and/or colouring ingredient, further mixing said particles of flavoured and/or coloured shortening material with other ingredients of the cereal based product or mix whereby the baked product has localized areas of concentrated flavouring ingredient and/or colouring ingredient. However, the fat by this method was not giving the desired texture and shelf-life to the product and was not suitable for all applications.
None of the mentioned documents precisely rectifies or addresses existing problems in preparing the palm based fat composition.
Therefore there is a need to provide edible fats, which give the desired properties in order to cater to at least one of the aforementioned problems.
SUMMARY OF THE INVENTION
The present invention relates to a fat blend, comprising hydrogenated fat and hydrogenated stearine.
Another aspect of the present invention relates to a process of preparing a fat blend, the process comprising of:
hydrogenating oil to obtain hydrogenated fat; and
blending the hydrogenated fat with hydrogenated stearine to obtain the fat blend.
Another aspect of the present invention relates to a process of preparing a fat blend, the process comprising of:
blending oil with hydrogenated stearine to obtain a mixture; and
hydrogenating the mixture to obtain the fat blend.

BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 illustrates the rise and appearance qualities of nylon dhokla when using fat flakes of the present invention.

Figure 2 illustrates the rise and appearance qualities of nylon dhokla in the absence of fat flakes of the present invention.

Figure 3 illustrates a comparison between nylon dhokla when fat flakes of the present invention (1) are used and the control containing no added fat (2).

DETAILED DESCRIPTION OF THE INVENTION
According to the various embodiments of the present invention that are described below a fat blend comprising of hydrogenated fat and hydrogenated stearine is disclosed. The fat is palm kernel fat and stearine is palm stearine.
In one embodiment of the present invention, the hydrogenated fat is derived from kernel oil, preferably palm kernel oil and the hydrogenated stearine is obtained from hydrogenation of palm stearine obtained by fractionation of palm oil.
In an embodiment of the present invention the hydrogenated palm kernel fat is in the range of 80-98% of the total fat blend and the hydrogenated stearine is in the range of 2-20% of the total fat blend. Preferably the ratio of fat: stearine is 90:10.
The melting point of the hydrogenated stearine is 40-70°C, preferably 55-65°C. The melting point of hydrogenated fat is 30-50°C, preferably 38-45°C.The melting point of the final fat blend is 35 – 45°C, preferably 41°C
In a further embodiment of the present invention, the fat blend is in the form of flakes.
Another embodiment of the present invention relates to a process for preparing a fat blend, wherein the process comprises of:
hydrogenating oil to form hydrogenated fat; and
blending the hydrogenated fat with hydrogenated stearine to obtain the fat blend.
In an embodiment of the present invention, the oil is refined before hydrogenation and the hydrogenated fat is further refined before blending with hydrogenated stearin.
The oil is derived from kernel oil, preferably palm kernel oil and the hydrogenated stearine is obtained from hydrogenation of palm stearine. The palm stearine is obtained from fractionation of palm oil.
In a further embodiment of the present invention the final fat blend is flaked at low temperature ranging from 5 - 10°Cunder Nitrogen atmosphere.
In an embodiment of the present invention the fat blend is refined before subjecting the same to flaking.
Flaking allows the use of hard to semi hard fats without the disadvantage of the tedious melting process as flaked fats blend easily with recipes which require a lower mixing temperature.
Yet another embodiment of the present invention relates to a process for preparing a fat blend, wherein the process comprises of:
blending oil with hydrogenated stearine to obtain a mixture; and
hydrogenating the mixture to obtain the fat blend.
In an embodiment of the present invention, the oil is refined before blending with hydrogenated stearine and the fat blend is further refined before hydrogenation.
The oil is derived from kernel oil, preferably palm kernel oil and the hydrogenated stearine is obtained from hydrogenation of palm stearin. The palm stearine is obtained from fractionation of palm oil.

In a further embodiment of the present invention the final fat blend is flaked at low temperature under Nitrogen atmosphere.
In an embodiment of the present invention, the fat blend is further refined before subjecting the same to flaking.
In the aforementioned embodiments, hydrogenation is carried out in the presence of a catalyst and hydrogen gas under pressure at a temperature in the range of 100-180°C. The catalyst is nickel used in the range of 0.01-0.5%, preferably 0.1%. The Hydrogen gas pressure ranges from 1Kg-4Kg/cm2, preferably 1.5-2.5 Kg/cm2. After hydrogenation, the catalyst is removed by filtration. Hydrogenation increases the melting point and decreases the iodine value to less than 10.
Hydrogenation has two primary effects. First, the oxidative stability of the oil is increased as a result of the reduction of the unsaturated fatty acid content. Second, the physical properties of the oil are changed because the fatty acid modifications increase the melting point resulting in a semi-liquid or solid fat at room temperature.
The hydrogenated palm kernel fat used in the process is in the range of 80-98% of the total fat blend and the hydrogenated palm stearine is in the range of 2-20% of the total fat blend.
The melting point of the hydrogenated stearine is 40-70°C, preferably 55-65°C. The melting point of hydrogenated fat is 30-50°C, preferably 38-45°C.
The refining process mentioned in the aforementioned processes comprises of:
A. Degumming- The oil or stearine or hydrogenated fat or hydrogenated blend of oil and stearine obtained by the aforementioned process is treated with water and phosphoric acid to reduce gums. The process is carried out at 80-85°C.
B. Bleaching- The oil, hydrogenated fat or hydrogenated blend of oil and stearine obtained by the abovementioned methods is further bleached using earth and activated carbon to reduce color and remove any metal impurities. Bleaching earth and carbon is added to the oil or stearine or hydrogenated fat or blend of oil and stearin. The process is carried out at 90°C under vacuum. Bleaching earth is then filtered to give bleached oil. Bleached oil is passed through polish filters and then to deodorizer.
C. Deodorization- The above bleached oil or hydrogenated fat or hydrogenated blend of oil and stearine obtained by the aforementioned methods is heated to a temperature in the range of 230°C-240°C under vacuum (2-4 mm Hg) to remove odorous compounds, volatiles, secondary oxidation products, etc. The deodorized oil is treated with citric acid.
In one non-limiting implementation, the fat blend according to the present disclosure includes the following process steps:
1) refining of crude palm kernel oil
2) hydrogenation of the refined palm kernel oil to obtain palm kernel fat
3) refining the hydrogenated palm kernel fat
4) blending the hydrogenated palm kernel fat with hydrogenated palm stearine to obtain the fat blend
5) flaking the fat blend
In another non-limiting implementation, the fat blend according to the present disclosure includes the following process steps:
1) refining of crude palm kernel oil
2) blending the refined palm kernel oil with hydrogenated palm stearine to obtain a mixture
3) hydrogenation of the mixture
4) refining the hydrogenated mixture to obtain the fat blend
5) flaking the fat blend
The fat blend of the present invention is an edible fat blend.
An embodiment of the present invention relates to a product comprising of the fat blend of hydrogenated fat and hydrogenated stearin.
The product is any edible item which requires the addition of the fat blend as described in the aforementioned embodiments. The product is, but not limited to a confectionary product, pizza base, bread, croissant, donut or puff.
The flakes of the fat blends according to the present invention have wide applicability, especially in the food industry, which makes them commercially utilizable. The flakes can be packed and stored for longer duration extending up to at least one year preferably under refrigerated conditions.
The fat blends of the present invention have multiple benefits. They perform as a natural leavening agent, give good flavor release, extended shelf life and functional attributes like soft texture and puffiness in bakery products like breads, pizza base, donuts, croissants, puffs etc.
Examples
The following examples illustrate the invention but are not limiting thereof.

Example 1
Refining of the hydrogenated fat or palm kernel oil.
The hydrogenated fat or palm kernel oil was treated with water and phosphoric acid to reduce gums at 80-85°C.The hydrogenated fat was further bleached at 90°C under vacuum using earth and activated carbon to reduce color and to remove any metal impurities. Bleaching earth was then filtered to give bleached oil. Bleached hydrogenated fat was passed through polish filters and then to deodorizer. The bleached fat obtained by the aforementioned method was heated to a temperature in the range of 235°C under vacuum at pressure 3mm Hg to remove odorous compounds, volatiles, secondary oxidation products, etc. The deodorized fat was treated with citric acid.

Example 2
Refined Palm kernel oil was hydrogenated under specific conditions using Ni catalyst and hydrogen gas pressure. The oil was heated to 120°C and hydrogen gas was passed at a pressure of1kg/cm2with 0.08% nickel catalyst. Hydrogenated oil was then filtered to remove Ni catalyst. The hydrogenated fat was refined as per the Example 1. The refined hydrogenated palm kernel fat was blended with hydrogenated palm stearine in a ratio of 80: 20%. The final melting point of the blend obtained was 40°C. The final fat blend was flaked at a low temperature of5°C under nitrogen atmosphere. It was packed and stored at 0°C.

Example 3
Refined Palm kernel oil was hydrogenated under specific conditions using Ni catalyst and hydrogen gas pressure. The oil was heated to 115°C and hydrogen gas was passed at a pressure of 2.5kg/cm2with 0.15% nickel catalyst to obtain hydrogenated fat. The hydrogenated fat was then filtered to remove Ni catalyst. The Hydrogenated fat was refined as per the Example 1. The refined hydrogenated palm kernel fat was blended with hydrogenated palm stearine in a ratio of 98: 2%. The final melting point of the blend obtained was 42°C. The final fat blend was flaked at a low temperature of 10°C under nitrogen atmosphere. It was packed and stored at 0°C.

Example 4
Refined Palm kernel oil was hydrogenated under specific conditions using Ni catalyst and hydrogen gas pressure. The oil was heated to 150°C and hydrogen gas was passed at a pressure of 2kg/cm2with 0.1% nickel catalyst to obtain hydrogenated fat. The hydrogenated fat was then filtered to remove Ni catalyst. The hydrogenated fat was refined as per the example 1. The refined hydrogenated palm kernel fat was blended with hydrogenated palm stearine in a ratio of 95: 5%. The final melting point of the blend obtained was 42.5°C. The final fat blend was flaked at a low temperature of 7°C under nitrogen atmosphere. It was packed and stored at 5°C.

Example 5
Refined Palm kernel oil was hydrogenated under specific conditions using Ni catalyst and hydrogen gas pressure. The oil was heated to 120°C and hydrogen gas was passed at a pressure of 3 kg/cm2with 0.2% nickel catalyst to obtain hydrogenated fat. The hydrogenated fat was then filtered to remove Ni catalyst. The hydrogenated fat was refined as per the example 1. The refined hydrogenated palm kernel fat was blended with hydrogenated palm stearine in a ratio of 90: 10%. The final melting point of the blend obtained was 44°C. The final fat blend was flaked at a low temperature of 8°C under nitrogen atmosphere. It was packed and stored at 6°C.

Example 6
Refined palm kernel oil was blended with hydrogenated palm stearine in a ratio of 80%: 20%. The blend was hydrogenated as given in Example 2. The hydrogenated fat was refined as per Example1. The final fat blend was flaked at a low temperature of 5°C. The final fat flake having a melting point of 39°C was packed and stored at 0°C.

Example 7
Refined palm kernel oil was blended with hydrogenated palm stearine in a ratio of 98%: 2%. The blend was hydrogenated as given in Example 2. The hydrogenated fat was refined as per Example1. The final fat blend was flaked at a low temperature of 10°C. The final fat flake having a melting point of 41°C was packed and stored at 8°C.

Example 8
Refined palm kernel oil was blended with hydrogenated palm stearine in a ratio of 90%: 10%. The blend was hydrogenated as given in Example 2. The hydrogenated fat was refined as per Example1. The final fat blend was flaked at a low temperature of 5°C. The final fat flake having a melting point of 40°C was packed and stored at 5°C.

Example 9
Refined palm kernel oil was blended with hydrogenated palm stearine in a ratio of 90%: 10%. The blend was hydrogenated as given in Example 2. The hydrogenated fat was refined as per Example1. The final fat blend was flaked at a low temperature of 7°C. The final fat flake having a melting point of 42°C was packed and stored at 4°C.

Experimental Data
The fat blend of the present invention was comparatively analyzed based on various features using Sensory Analysis, which is the scientific measurement of food product properties through organoleptic evaluation.
It is the analysis and interpretation of the food product properties perceived through the senses- sight, smell/taste, touch .
The Sight indicates the Appearance; the Smell/Taste indicates mouthfeel and after-taste and the Touch indicates the texture, sponginess, softness.
The Sensory analysis was conducted by an expert sensory panel and their responses were recorded. The sensory panel comprised of 7-8 tasters. Each taster described each product by means of a questionnaire objective to describe the liking or acceptability of the product. The questionnaire included a list of descriptors like Appearance, taste, texture, aftertaste, greasiness, mouthfeel etc. The tasters were asked to rate for each descriptor on a scale of 1-10 (1- extremely disliked, 10- extremely liked). The scores of the tasters were averaged out for each descriptor while making the final report.

A. Fat blend comprising 90% refined hydrogenated palm kernel fat and 10% hydrogenated palm stearine.
The appearance, greasiness, surface texture, mouthfeel, after taste and the overall liking of the conventionally available palm based hard fats and a control (containing no added fat) were compared with the fat blend of the present invention comprising 90% refined hydrogenated palm kernel fat and 10% hydrogenated palm stearine.2% of the fat was added to the respective samples of idli (except in the control).
Table 1 shows the beneficial effects shown by the fat blends of the present invention when used in rice idli. The idlis were kept for 5 hours after which the appearance, greasiness, surface texture, mouthfeel, after taste and the overall liking was comparatively analyzed. The idlis made using the control and conventionally available palm based hard fats were soft when freshly made however, after a waiting period of 5 hours they became hard to bite and dry on mouthfeel. However, idlis made using the fat blends of the present invention remained soft even after 5 hours and did not give a dry mouthfeel. The table shows the beneficial effects of the present invention when compared to the control and to the conventionally known palm based hard fats rated in the three columns.

Table 1: Shows the beneficial effects of the fat blend comprising 90% refined hydrogenated palm kernel fat and 10% hydrogenated palm stearine when used in rice idlis.
Fat flakes comprising a blend of 90% refined hydrogenated palm kernel fat and 10% hydrogenated palm stearine Control conventionally available palm based hard fats
A B C
Appearance 7.80 7.40 7.2
Greasiness 7.60 7.20 6.9
Surface Texture 7.40 7.20 7.0
Mouthfeel 7.40 7.20 7.0
After taste 7.40 7.20 7.0
overall liking 7.40 7.20 7.0

B. Fat blend comprising 80% refined hydrogenated palm kernel fat and 20% hydrogenated palm stearine.
The appearance, greasiness, surface texture, mouthfeel, after taste and the overall liking of the conventionally available palm based hard fats and a control (containing no added fat) were compared with the fat blend of the present invention comprising 80% refined hydrogenated palm kernel fat and 20% hydrogenated palm stearine. 3% of the fat was added in the respective samples of meduwada (except in the control).
Table 2 shows the beneficial effects shown by the fat blends of the present invention when used in meduwada. The meduwadas were kept for 5 hours after which the appearance, greasiness, surface texture, mouthfeel, after taste and the overall liking was comparatively analyzed. The meduwadas made using the control and conventionally available palm based hard fats were soft when freshly made however, after a waiting period of 5 hours they became hard to bite and dry on mouthfeel. Further, after cooling they developed a thin fatty layer on top. However, meduwadas made using the fat blends of the present invention remained soft even after 5 hours, did not give a dry mouthfeel and nor did they develop any layer of fat on cooling. The table shows the beneficial effects of the present invention when compared to the control and to the conventionally known palm based hard fats rated in the three columns.
Table 2: Shows the beneficial effects of the fat blend comprising 80% refined hydrogenated palm kernel fat and 20% hydrogenated palm stearine when used in meduwada.
Fat flakes comprising a blend of 80% refined hydrogenated palm kernel fat and 20% hydrogenated palm stearine. Control conventionally available palm based hard fats
Appearance 7.60 6.60 6.2
Greasiness 7.40 6.40 6.0
Surface Texture 7.40 6.60 6.4
Mouthfeel 7.60 6.60 6.2
After taste 7.20 7.20 6.2
overall liking 7.60 6.60 6.2

C. Fat blend comprising a hydrogenated blend of 90% refined palm kernel oil 10% hydrogenated palm stearine.
The appearance, greasiness, surface texture, mouth feel, after taste and the overall liking of the conventionally available palm based hard fats and a control (containing no added fat) were compared with the fat blend of the present invention comprising 90% refined palm kernel oil and 10% hydrogenated palm stearine.4% of the fat was added in the respective samples of moong dal wada (except in the control.)
Table 3 shows the beneficial effects shown by the fat blends of the present invention when used in moong dal wada. The moong dal wadas were kept for 5 hours after which the appearance, greasiness, surface texture, mouth feel, after taste and the overall liking was comparatively analyzed. The moong dal wadas made using the control and conventionally available palm based hard fats were soft when freshly made however, after a waiting period of 5 hours they became hard to bite and dry on mouth feel. Further, after cooling they developed a thin fatty layer on top. However, moong dal wadas made using the fat blends of the present invention remained soft even after 5 hours, did not give a dry mouth feel and nor did they develop any layer of fat on cooling. The table shows the beneficial effects of the present invention when compared to the control and to the conventionally known palm based hard fats rated in the three columns.

Table 3: Shows the beneficial effects of the hydrogenated fat blend comprising 90% refined palm kernel oil and 10% hydrogenated palm stearine when used in moong dal wada.
Fat flakes comprising a hydrogenated blend of 90% refined palm kernel oil and 10% hydrogenated palm stearine.
Control conventionally known palm based hard fats
Appearance 7.80 7.80 7.2
Greasiness 7.60 7.40 7.0
Surface Texture 7.80 7.40 7.2
Mouthfeel 7.60 7.40 7.2
After taste 7.80 7.40 7.0
overall liking 7.60 7.40 7.0

D. Fat blend comprising a hydrogenated blend of 85% refined palm kernel oil and 15% hydrogenated palm stearine.
The appearance, greasiness, surface texture, mouth feel, after taste and the overall liking of the conventionally available palm based hard fat blends ‘A’ (palm stearine) and ‘B’(commercially available bakery shortening) were compared with the fat blend of the present invention comprising 85% refined palm kernel oil 15% hydrogenated palm stearine.3 % of the fat was added in the respective samples of pizza base .
Table 4 shows the beneficial effects shown by the fat blends of the present invention when used in pizza base. The pizza bases were kept for 5 hours after which the appearance, greasiness, surface texture, mouth feel, after taste and the overall liking was comparatively analyzed. The pizza base made using the fat blends ‘A’ and ‘B’ did not give a good rise, they were not soft enough in texture, and even in taste and mouth feel they were dry. However, pizza base made using the fat blends of the present invention gave a good rise, remained soft even after 5 hours, and did not give a dry mouth feel. The table shows the beneficial effects of the present invention when compared to the conventionally known palm based hard fat blends ‘A’ and ‘B’ rated in the three columns.

Table 4: Shows the beneficial effects of fat flakes comprising a hydrogenated blend of 90% refined palm kernel oil 10% hydrogenated palm stearine when used in pizza base.
Fat flakes comprising a hydrogenated blend of 90% refined palm kernel oil 10% hydrogenated palm stearine. Fat Blend B Fat Blend A
Appearance 8.00 6.60 7.80
Texture 8.00 6.40 7.20
Sponginess/ Softness 8.20 6.20 7.40
taste 8.00 6.60 7.20
After taste 8.20 6.20 7.20
overall liking 8.20 6.20 7.20

E. Fat blend comprising 95% refined hydrogenated palm kernel fat and 5% hydrogenated palm stearine.
The appearance, sponginess, texture, taste, after taste, height, width and the overall acceptability of the conventionally available palm based hard fat and control (containing no added fat) were compared with the fat flakes of the present invention comprising 95% refined palm kernel fat 5% hydrogenated palm stearine. 2% of the fat was added in the respective samples of nylon dhokla (except in the control).
Table 5 shows the beneficial effects shown by the fat flakes of the present invention when used in nylon dhokla. The nylon dhokla were kept for 5 hours after which the appearance, sponginess, texture, taste, after taste, height, width and the overall acceptability was comparatively analyzed. The nylon dhokla made using the control and conventionally available palm based hard fats did not give a good rise or fluff, they were not soft enough in texture, and even in taste and mouth feel they were dry and did not retain the freshness after 5 hours, moreover the nylon dhokla made using conventionally available palm based hard fats were slightly hard to bite, very dry and gave a greasy after taste. However, nylon dhokla made using the fat flakes of the present invention gave a good rise, remained soft even after 5 hours, and did not give a dry mouth feel, in fact they gave a creamy taste and retained their freshness even after 5 hours. The table shows the beneficial effects of the present invention when compared to the control and conventionally available palm based hard fats. Please see Figures 1, 2 and 3.

Table 5: Shows the beneficial effects of fat flakes comprising a blend of 95% refined hydrogenated palm kernel fat and 5% hydrogenated palm stearine when used in nylon dhokla.
Control Fat flakes comprising a blend of 95% refined hydrogenated palm kernel fat and 5% hydrogenated palm stearine conventionally known palm based hard fats
2 1
Height 3.50 3.70 3.5
Width 12.20 12.50 12.3
Appearance 6.80 7.40 6.6
Texture 6.80 7.40 7.0
Sponginess/ volume rise 7.00 7.80 7.0
Taste 7.00 7.80 7.0
Aftertaste 7.00 7.80 7.0
Overall acceptability 7.00 8.00
7.0

,CLAIMS:We Claim:
1. A fat blend comprising hydrogenated fat and hydrogenated stearin.
2. The fat blend as claimed in claim 1, wherein the hydrogenated fat is derived from kernel oil and the stearine is obtained by fractionation of palm oil.
3. The fat blend as claimed in claim 2, wherein the kernel oil is preferably obtained from palm kernel oil.
4. The fat blend as claimed in claim 1, wherein the hydrogenated fat is in the range of 80-98% of the total fat blend and the hydrogenated stearine is in the range of 2-20% of the total fat blend.
5. The fat blend as claimed in claim 1 has a melting point ranging from 35-45°C and preferably 41°C.
6. A process for preparing a fat blend, the process comprising of:
hydrogenating oil to form hydrogenated fat; and
blending the hydrogenated fat with hydrogenated stearine to obtain the fat blend.
7. A process for preparing a fat blend, the process comprising of:
blending oil with hydrogenated stearine to obtain a mixture; and
hydrogenating the mixture to obtain the fat blend.
8. The process as claimed in claim 6, wherein the hydrogenated fat is derived from kernel oil and the hydrogenated stearine is obtained from fraction of palm oil.
9. Theprocess as claimed in claim 7, wherein the oil is preferably obtained from palm kernel oil and the hydrogenated stearine is obtained from fraction of palm oil.
10. The process as claimed in claim 6 or 7 further comprising forming flakes of the fat blend.
11. The process as claimed in claim 6 or 7, wherein the hydrogenated stearine has a melting point of 40-70°C, preferably 55-65°C and wherein the hydrogenated fat has a melting point of 30-50°C, preferably 38-45°C.
12. The process for preparing a fat blend as claimed in claim 6, wherein the oil is refined before hydrogenation and the hydrogenated fat is further refined before blending with hydrogenated stearin.
13. The process for preparing a fat blend as claimed in claim 7, wherein the oil is refined before blending it with hydrogenated stearine and the blend is further refined after hydrogenation.
14. The process for preparing a fat blend as claimed in claims 6 or 7, wherein the hydrogenation is carried out in presence of nickel catalyst, used in a range of 0.01-0.5%, preferably 0.1%.
15. A product comprising fat blend as claimed in claim 1.

16. The product as claimed in claim 15 is a pizza base, bread, croissants, donuts or puff.
Dated this 27th day of February, 2014
FOR KAMANI OIL INDUSTRIES PVT. LTD
By their Agent

(GIRISH VIJAYANAND SHETH) (IN/PA 1022)
KRISHNA & SAURASTRI ASSOCIATES