FRACTIONATION OF CACAO BUTTER

摘要

PROBLEM TO BE SOLVED: To obtain chocolate good in snappiness and meltability in the mouth. SOLUTION: A cacao butter medium-melting fraction with its triglyceride composition comprising >=20 wt.% of 1,3-dipalmitoyl-2-oleoyl glycerol, >=40 wt.% of 1-palmitoyl-2-oleoyl-3-stearoyl glycerol, and <=25 wt.% of 1,3- distearoyl-2-oleoyl glycerol is obtained by the two-stage fractionation method for cacao butter comprising fractionating cacao butter into a stearic fraction and a filtrate using hexane or acetone followed by fractionating the filtrate into a medium-melting fraction and an oleic fraction.