| 摘要 |
PROBLEM TO BE SOLVED: To provide a fat for non-tempering oily foods with which cocoa butter can be blended at a high ratio and which has heat resistance enough to endure during distribution at room temperature and has excellent luster, gloss, texture, flavor, and the like.SOLUTION: A fat composition for oily foods, which does not substantially contain trans acids and lauric acid in constituent fatty acids, contains 1-60 wt.% SSU triglycerides, 15-85 wt.% USU triglycerides, and 1-30 wt.% SSS triglycerides therein, and the total content of the SSU, USU, and SSS triglycerides is 30-95 wt.%. U represents saturated fatty acids having 16-22 carbon atoms, and S represents unsaturated fatty acids having 18 carbon atoms.SELECTED DRAWING: None |
