FATS FOR REPLACEMENT OF COCOA BUTTER FOR USE OF CHOCOLATE AND COMPOSITIONS FOR CHOCOLATE COMPRISING THEM

摘要

PURPOSE: Cocoa butter substitute fat for chocolate, and a chocolate composition containing thereof are provided to secure the texture, the quality, the functionality, and to storage property of the chocolate composition. CONSTITUTION: Cocoa butter substitute fat for chocolate is obtained by the following steps: fractionizing vegetable oil and fat; mixing the vegetable oil and fat with a stearic acid derivative to obtain raw material oil; and enzyme trans-esterificating the raw material oil for 1~30hours at 30~60deg C. The vegetable oil and fat and the stearic acid derivative are mixed in a weight ratio of 1:0.5~10.