PROCESS FOR PRODUCTION OF CHOCOLATE AND CONFECTIONERY FAT AND OIL BY THE ENZYMATIC INTERESTERIFICATION

摘要

PURPOSE: A producing method of oil and fat for chocolate and confectionery using an enzymatic trans-esterification is provided to obtain the oil and fat with the high content of palmitic-oleic-stearic. CONSTITUTION: A producing method of oil and fat for chocolate and confectionery using an enzymatic trans-esterification comprises the following steps: enzymatic trans-esterificating the oil and fat obtained by mixing vegetable fat, fatty acid, and fatty acid derivatives; removing the fatty acid and the fatty acid derivatives from the oil and fat; and fractionizing the oil and fat to remove crystalized fractions. The vegetable fat contains palmitic-oleic-palmitic or its fraction.