Sekoitusrasvat

Sekoitusrasvat, which translates to "mixed fats" or "compound fats" in English, is a category of fats and oils that are specifically formulated for culinary and industrial applications. These products are not single, pure fats but rather blends of different types of fats and oils, often including animal fats, vegetable oils, and hydrogenated or interesterified fats. The primary purpose of creating sekoitusrasvat is to achieve specific functional properties that cannot be obtained from a single fat source.

These properties can include desired melting points, improved texture, enhanced stability against oxidation, or cost-effectiveness. For example, a sekoitusrasva might be designed to have a firm texture at room temperature but melt smoothly in the mouth, a characteristic often sought in margarines and shortenings. The composition of sekoitusrasvat is carefully controlled through processes like blending, hydrogenation, and interesterification to achieve these precise attributes.

The applications of sekoitusrasvat are widespread. In the food industry, they are integral components in baked goods, confectionery, margarines, spreads, and fried products. They contribute to the structure, mouthfeel, and shelf-life of these items. Industrially, sekoitusrasvat can be used in the production of soaps, lubricants, and other oleochemicals, where their tailored physical and chemical characteristics are advantageous. The term is commonly used in Nordic countries, particularly in Finland and Sweden.