| 摘要 |
PURPOSE:To obtain a fat and oil composition for confectionery suitable for chocolate, etc., having an excellent sharp melting property and bleeding resistance, by isomerizing and hydrogenating a specific fractionated palm soft oil, etc. CONSTITUTION:A palm soft oil having >=60, preferably >=70 iodine value is transesterified by using a lipase derived from a fungus of the genus Alcaligenes as a catalyst and a di-saturated mono-unsaturated triglyceride and a tri-saturated triglyceride are removed to give a fractionated palm soft oil. The fractionated palm soft oil or a mixed oil of the fractionated palm soft oil and another liquid oil such as a soybean oil are isomerized and hydrogenated to give the objective fat and oil composition for confectionery. |
