BLOOMING-RESISTANT FAT AND LAURIN-BASE HARD BUTTER

摘要

A blooming-resistant fat with which the fat blooming caused by the chocolate prepared from laurin-base hard butter can effectively be inhibited without detriment to the flavor of the butter. The fat contains at least 68 wt.% of triglycerides wherein the total number of carbon atoms of the constituent fatty acid residues is 38 to 48 and the content of C12 fatty acids constituting the triglyceride is larger than that of stearic acid (the weight ratio of the C12 acids to stearic acid being 1.2/1 to 2.1/1).