| 摘要 |
The present invention is directed to a fat composition for a nut filling characterized in that it contains emulsifier(s) in a total amount of 1.0-10.0 wt.% in a fat comprising 35-60 wt.% of 1,3-distearo-2-olein (StOSt) and having a solid fat content of 70-85%/20 DEG C, 50-75%/30 DEG C, 5-50%/35 DEG C and 3% or less/40 DEG C, and a nut filling comprising 5-25 wt.% of the same. The use of the fat composition for a nut filling of the present invention makes it possible to obtain a nut filling having high resistance to fat migration, giving a good taste and exhibiting good melting properties in the mouth, although it contains a large amount of nut paste rich in low-melting fats. |
