| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a composition of oils and fats for a composite confectionery obtained by combining a baked confectionery with chocolate, capable of preventing the baked confectionery from whitening and the chocolate from blooming, occurring by the transition of the oils and fats during its production and preservation time and having proper creaming properties. <P>SOLUTION: This oils and fats composition for the composite confectionery is characterized by containing, in an oil phase, 5 to 70 mass% transesterified oil (A), obtained by transesterifying a blended oils and fats material containing palm soft part oil having 52 to 70 iodine value and the oils and fats containing 60 mass% or higher saturated fatty acid having 20C or more by (90:10) to (50:50) for the mass ratio (ratio of the former to the latter). <P>COPYRIGHT: (C)2008,JPO&INPIT |
