accordingly , one aspect of the invention relates to an aerated food product comprising at least 0 . 5 wt . % of fat and at least 30 wt . % of water , said fat being characterised by the following solid fat profile : said fat further being characterised by the following fatty acid composition : all percentages being calculated by weight of the total amount of fatty acids . the terms “ oil ” and “ fat ” are deemed to be synonyms and encompass lipids such as triglycerides , diglycerides , monoglycerides , phosphoglycerides etc . most preferably , the oil ( or fat ) employed in accordance with the present invention is a triglyceride fat . the term “ fatty acid ” as used herein encompasses fatty acid residues contained , for instance , in triglycerides . the n - value n t equals the solid fat content of a fat at a temperature of t ° c . as measured by means of iso 8292 — animal and vegetable fats and oils — determination of solid fat content — pulsed nuclear magnetic resonance method . unless indicated otherwise , fatty acid concentrations are expressed as a percentage of the total weight of fatty acid residues and free fatty acids contained in the fat of the aerated food product . the fatty acid concentrations are suitably determined by means of iso 5509 — animal and vegetable fats and oils — preparation of methyl esters of fatty acids and iso 5508 — animal and vegetable fats and oils — analysis by gas chromatography of methyl esters of fatty acids . examples of aerated food products according to the present invention include ice cream , whipped cream , fillings , toppings and aerated desserts . most preferably , the present aerated food product is a frozen food product , preferably ice cream . typically , the present food product has a density of less than 0 . 8 g / ml , preferably of less than 0 . 7 g / ml . according to a particularly preferred embodiment , the fat contained in the present aerated food product contains at least 20 % of palmitic acid by weight of total fatty acids . even more preferably , said fat contains at least 30 %, most preferably at least 35 % palmitic acid by weight of total fatty acids . the presence of appreciable amounts of palmitic acid in the fat is associated with favourable melting behaviour as palmitic acid contributes to the solid fat content at low temperatures and much less so to the solid fat content at elevated temperatures . typically , the fat of the present aerated food product contains not more than 48 %, preferably not more than 45 % and most preferably not more than 42 % palmitic acid by weight of total fatty acids . besides palmitic acid ( c 16 saturated fatty acid ), the fat employed in the aerated food product may contain appreciable amounts of other saturated fatty acids such as stearic acid ( c 18 saturated fatty acid ), myristic acid ( c 14 saturated fatty acid ) and lauric acid ( c 12 saturated fatty acid ). typically , palmitic acid represents at least 40 % by weight of the total amount of saturated fatty acids . preferably , palmitic acid represents at least 50 wt . % of the saturated fatty acids . most preferably , palmitic acid represents at least 60 wt . % of the saturated fatty acids . unlike coconut oil and palm kernel oil , the fat employed in accordance with the invention contains less than 25 % c 12 - c 14 fatty acids by weight of total fatty acids . preferably , the fat contains less than 22 %, more preferably less than 20 % and most preferably less than 15 % c 12 - c 14 fatty acids by weight of total fatty acids . furthermore , c 12 - c 14 fatty acids typically represent less than 50 wt . %, preferably less than 30 wt . % of the saturated fatty acids . most preferably , c 12 - c 14 fatty acids represent less than 15 wt . % of the saturated fatty acids contained in the fat of the present aerated food product . the inventors have observed that if the fat comprised in the product contains a small amount of saturated c 12 - c 14 fatty acids , i . e . at least 1 . 5 % by weight of total fatty acids , the sensory characteristics of the present food product are optimal . according to a particularly preferred embodiment , said fat contains at least 2 %, more preferably at least 2 . 5 %, even more preferably 3 %, especially at least 5 % and most preferably at least 6 % by weight of saturated c 12 - c 14 fatty acids . according to a particularly preferred embodiment , the fatty acid composition of the fat contained the present food product is characterised as follows : 3 %& lt ; c 12 - c 14 & lt ; 20 %; 25 %& lt ; c 16 & lt ; 45 %; 30 %& lt ; c 18 & lt ; 55 %; 35 %& lt ; unsaturated fatty acids & lt ; 55 %; all percentages being calculated by weight of the total amount of fatty acids . the fat contained in the present food product should contain an appreciable amount of saturated fatty acids as this is required to provide substantial amounts of solid fat at low temperatures . the in - mouth melting of this solid fat contributes significantly to the eating quality of the food product . at the same time , as explained above , the present invention aims to provide an aerated product comprising a fat that contains appreciable amounts of unsaturated fatty acids . in an advantageous embodiment of the invention , saturated fatty acids represent at least 40 wt . %, preferably at least 42 wt . % and more preferably at least 45 wt . % of the total amount of fatty acids contained in the fat of the present product . monounsaturated fatty acids preferably represent 20 - 55 wt . %, more preferably 25 - 50 wt . % and most preferably 30 - 42 wt . % of the total amount of fatty acids . as mentioned herein before , ω - 3 unsaturated fatty acids should not be present in the fat in appreciable amounts . preferably , ω - 3 unsaturated fatty acids , if present , are contained therein in a concentration of less than 1 . 0 %, more preferably of less than 0 . 5 % by weight of the total amount of fatty acids . most preferably , the fat contains ω - 3 unsaturated fatty acids in a concentration of not more than 0 . 2 % by weight of the total amount of fatty acids . the fat employed in the present aerated food product preferably does not contain any animal fat . most preferably , the fat is exclusively composed of vegetable fat . according to a particularly preferred embodiment , the fat of the present product is obtained from two or more different vegetables sources . particularly preferred are fats that are composed of at least 50 wt . % or even at least 60 % of palm oil and / or palm oil fraction and between 5 and 50 wt . % of a lauric fat selected from coconut oil , palm kernel oil and mixtures thereof . the fat employed in the present food product preferably contains a limited amount of solid fat at elevated temperatures . typically , the fat has an n 30 that does not exceed 20 %. even more preferably , the solid fat content n 30 does not exceed 15 %, most preferably it does not exceed 10 %. the present food product preferably contains a so called steep melting fat , especially a fat that melts very quickly between 10 and 30 ° c . accordingly , in a preferred embodiment , the fat contained in the present product is characterised in that n 10 − n 30 ≧ 35 %, preferably in that n 10 − n 30 ≧ 40 %. food products exhibiting these solid fat contents will impart a highly desirable in - mouth melting behaviour , especially if the product has a temperature of 10 ° c . or less upon ingestion . advantageously , the fat exhibits a steep melting curve between 10 and 20 ° c . accordingly , in a preferred embodiment , the fat is characterised in that n 10 − n 20 ≧ 20 %, more preferably in that n 10 − n 20 ≧ 30 %. the food product of the present invention preferably contains a fat that contains a large amount of solid fat a temperature of about 10 ° c . typically the solid fat content n 10 is within the range of 40 - 75 %. more preferably , the solid fat content n 10 is within the range of 45 - 70 %, most preferably within the range of 47 - 65 wt . %. typically , the solid fat content n 20 is in the range of 4 - 35 %. more preferably , the solid fat content n 20 is within the range of 6 - 32 %, most preferably within the range of 7 - 20 wt . %. it is highly desirable that the fat contained in the present food product melts almost completely at in - mouth temperatures . consequently , the solid fat content n 35 preferably does not exceed 10 %, more preferably it does not exceed 5 %. most preferably , the solid fat content n 35 does not exceed 3 %. the present food product may contain minor quantities of hydrogenated fats , especially fully hydrogenated fats . according to a preferred embodiment , however , the product does not contain hydrogenated fat . likewise , the present product preferably contains no appreciable amounts of trans - unsaturated fatty acids . typically , the product contains less than 3 % trans - unsaturated fatty acids by weight of the total amount of fatty acids . preferably , the product contains less than 1 %, more preferably less than 0 . 8 % and most preferably less than 0 . 7 % trans - unsaturated fatty acids by weight of the total amount of fatty acids . the fat contained in the present food product may suitably contain interesterified fats . according to a particularly preferred embodiment , the fat essentially consists of an interesterified fat blend . the use of an interesterified fat offers the advantage that despite relatively high levels of unsaturated fatty acids high solid fat contents can be achieved . interesterified fat blends are characterised in that the carbon number distribution of the triglycerides contained in the fat is essentially gaussian . in accordance with the present invention a particularly preferred aerated food product comprises : the carbohydrates employed in the present product are advantageously selected from the group of monosaccharides , disaccharides and combinations thereof . an example of a suitable sugar replacers include sucralose . most preferably , the present food product contains 4 - 25 wt . % of carbohydrates . another aspect of the invention relates to a process of manufacturing a fat blend with a solid fat profile and a fatty acid composition as defined herein before , said method comprising admixing : 5 - 50 wt . % of a lauric fat component comprising at least 50 % of c 10 - c 14 fatty acids by weight of the total amount of fatty acids contained therein ; 0 - 90 wt % of a palm olein with an iodine value of at least 50 ; and 0 - 50 wt . % of a palm mid fraction with an iodine value in the range of 35 - 45 ; wherein the combination of lauric fat component , palm olein and palm mid fraction represents at least 90 wt . % of the optionally interesterified fat blend obtained by the process . the invention is further illustrated by means of the following examples : ice cream samples were prepared on the basis of the following recipe : six different fats were used to produce ice cream samples 1a , 1b , 1c , 1d and 1e . the composition of these fats is depicted in the following table : 90 : 10 blend of palm olein ( iv = 56 ) and coconut oil the fatty acid composition of the fats was analysed , yielding the following result ( concentrations expressed in % by weigh of total fatty acids ): also the solid fat content of the fats was determined at different temperatures using the analytical method described herein before . the following results were obtained : the ice cream samples were produced at an overrun of 100 % on a pilot plant votator ®. a pre - emulsion was prepared by blending the ingredients and heating at 50 ° c . for 15 minutes . next , the pre - emulsion was pasteurised by heating to 80 ° c . for 20 seconds . subsequently , the pasteurised pre - emulsion was homogenised , cooled to 4 ° c . and kept overnight at this temperature . the ice cream samples were prepared by processing the homogenised emulsion in the votator ®. the ice cream samples so obtained were first stored at − 40 ° c . for 24 hours and subsequently at − 18 ° c . for 3 weeks before being evaluated by a qda sensory panel . the panel members were asked to rank the samples in order of preference . for each sample the average ranking was determined . sample 1b had the highest ranking and sample 1a the lowest . of the remaining three samples , sample 1e had the highest score and sample 1c the lowest . in summary , the order of preference was : 1b , 1e , 1d , 1c , 1a . another ice cream sample was produced using a fat that was identical to the fat used in sample 1c of example 1 , except that the fat blend had been interesterified . the ice cream sample was evaluated by a panel and found to be comparable in terms of sensory quality to sample 1c . the solid fat profile of the interesterified blend is depicted in the following table : ice cream samples were prepared as described in example 1 , using fats 1a , 1b and 1e . resistance to meltdown and to serum leakage of the ice cream samples was determined by measuring the rate at which the samples melt in a constant temperature environment , as follows . stainless steel wire mesh grids having a size of 25 × 25 cm , with 3 mm holes , 1 mm thick wire were placed on a 60 ° funnel with a bore size of 2 cm suspended over a collecting vessel ( of large enough volume to collect the entire sample tested ). the collecting vessels were placed on a balance for weighing the material collected in the vessel . the balances are connected to a data logging system to record the mass collected . the apparatus consisting of grid , funnel , vessel and balance , were contained in a cabinet set at a constant temperature of 25 ° c . the ice cream samples in the form of rectangular blocks measuring 14 . 5 × 9 × 3 . 8 cm were equilibrated in a freezer at − 25 ° c . and then weighed on a zeroed balance with the grid ( one of the largest flat faces of the sample was in contact with the grid ). the samples were then placed on the funnels , following which the data logging system recorded the amount of collected material every minute . from the mass of the samples collected over this period , the percentage mass loss of the samples was calculated using the following formula : m t = mass recorded on the balance ( gram ) at time t minute m 0 = mass recorded on the balance ( gram ) at start of analysis , t = 0 minute f = initial mass of product ( gram ) meltdown initiation time the results obtained show that the initial melt of the three samples is very similar as all three samples show a massloss of about 5 % after 50 minutes . during the subsequent period of 50 - 100 minutes , the following results were obtained : these results show that up to 90 minutes the melting behaviour of sample 1e is similar to that of sample 1b ( coconut oil ). thus , it can be concluded that as far as fat melting characteristics are concerned the fat blend of sample 1e can suitably be used to replace coconut oil in ice cream . clearly , sample 1a ( palm oil ) is much less suited .
implant removal tool which allows removing an implant from a patient &# 39 ; s bone . the implant removal tool comprises a head , to which a torque - providing system is attached , and a threaded body preferably with a decreasing diameter . the threaded body preferably has a thread to the left and is intended to be threaded into the hole of the implant . the extraction of the implant is relatively simple to carry out , removing the implant in an almost clean manner and leaving a very small cavity in the patient &# 39 ; s bone . therefore , the implant removal tool according to the invention makes the removal of an implant a far less traumatic procedure for the patient .