| 摘要 |
<p>To obtain stable fat crystals required for chocolate additives, it is unavoidable in the conventional techniques to employ a prolonged crystal transformation step under controlling temperature or a special apparatus. Thus, it has been required to simplify the stable crystal transformation step and thus reduce the production cost. A chocolate additive comprising a fat which contains an SUS type triglyceride (wherein S represents a saturated fatty acid residue having 16 to 24 carbon atoms; and U represents an unsaturated fatty acid residue having 18 or more carbon atoms) and a saturated fatty acid having 4 to 12 carbon atoms in an amount of 50% by weight or more.</p> |
