FRACTIONATED PALM OIL AND PROCESS FOR PRODUCING THE SAME

摘要

A fractionated palm oil characterized by containing from 2 to 8% by weight of linoleyl dipalmitin (P2L) and at least 70% by weight of oleoyl dipalmitin (P2O). This fractionated palm oil has sharp melting properties and can impart a high heat stability, favorable snapping properties and sharp melting properties in the mouth to chocolate without blending other fats or oils. Also, it can contribute to the prevention of an increase in viscosity in the tempering step.