Process of making a hard butter composition containing an anti-blooming agent

摘要

An anti-blooming agent which comprises not less than 20% by weight of mono-U-di-S glycerides (SSU) wherein U is a fatty acid residue having a melting point as the corresponding free fatty acid of not higher than 40 DEG C. and bonded to the 1- or 3-position of the glyceride, and S is a saturated fatty acid residue having a melting point of not lower than 45 DEG C. and bonded to the remaining positions, and not less than 75% by weight of all S in said SSU being stearic acid residue or palmitic acid residue. The production of hard butter and a hard butter product such as chocolate using the anti-blooming agent is also disclosed.