| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an alternative oil and fat for cocoa butter giving chocolate having practically same quality as that of chocolate using cocoa butter, low in POP content, excellent in thermostability, having high POS content similar to the composition of triglyceride of cocoa butter, fresh in melt feeling in the mouth, not hard and having soft palatability, by replacing natural cocoa butter for chocolate or for confectionery coatings. <P>SOLUTION: There is provided the alternative oil and fat for cocoa butter for chocolate and for confectionery coatings, produced by steps of fractionating vegetable oil and fat, mixing the fractionated vegetable oil and fat with a fatty acid derivative to produce raw material oil and fat, and applying the raw material oil and fat to enzymatic transesterification. The alternative oil and fat for cocoa butter contains triglyceride having POP of ≤10 wt.% and POS/SOS weight content ratio of about 1.0-1.5 on the basis of the whole weight of the alternative oil and fat for cocoa butter. <P>COPYRIGHT: (C)2012,JPO&INPIT |
