| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a non-temper type hard butter excellent in melting properties (meltable in the mouth) and compatibility with cacao butter, having a low trans fatty acid content and a low lauric acid content.SOLUTION: A fat (non-temper type hard butter) has an iodine number of 6 to 24, including 2 to 12 mass% of triglyceride (CN 28 to 36 TG) with a total carbon number of constituent fatty acid residues of 28 to 36, 35 to 60 mass% of triglyceride (CN 38 to 46 TG) with a total carbon number of constituent fatty acid residues of 38 to 46, and 30 to 55 mass% of triglyceride (CN 48 to 56 TG) with a total carbon number of constituent fatty acid residues of 48 to 56. The mass ratio of the triglyceride with a total carbon number of constituent fatty acid residues of 38 to 46 to the triglyceride with a total carbon number of constituent fatty acid residues of 48 to 56, i.e. ((CN 38 to 46 TG)/(CN 48 to 56 TG)), is 0.6 to 2.0.</p> |
