FAT COMPOSITION FOR NON-TEMPERED CHOCOLATE AND FAT COMPOSITION FOR TEMPERED CHOCOLATE

摘要

A fat for non-tempered chocolate or a fat for tempered chocolate is made to contain a specific amount of a malonyl isoflavone glycoside that is not readily soluble in fats, whereby a fat composition for chocolate that makes it possible to enhance flavors (such as excellent milky, sweet, and cacao flavors) of chocolate without affecting physical properties, and a chocolate containing the fat composition, are provided.