| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a non-lauric, low-trans, non-temper hard butter composition good in meltability-in-mouth, high in compatibility with cacao fat, good in snap characteristiccs, and capable of suppressing blooming and/or graining when compounded with cacao fat, and to provide chocolates and creams each using the composition. <P>SOLUTION: The non-lauric, low-trans, non-temper hard butter composition meets all of the requirements (1) to (5) described below: (1) the content of SSS is 0.5-12 mass%; (2) the content of S2U is 50-90 mass%; (3) the mass ratio SUS/SSU in the constituent triglyceride composition is 0.4-0.6; (4) the total content of SU2 and UUU is 5-30 mass%; and (5) in the constituent fatty acid composition, S is composed substantially of St (stearic acid) and P (palmitic acid) and the mass ratio St/P is 0.4-0.9. <P>COPYRIGHT: (C)2010,JPO&INPIT |
