| 摘要 |
PURPOSE: To provide the composition for confectionery, which is concurrently provided with refreshing properties, non-softening properties and non-tempering properties and appropriately used as filling fat. CONSTITUTION: This non-laurin based composition is provided with non- tempering properties and low temp.-melting properties and appropriately used as filling fat and has a 18 to 28 wt.% 16C saturated fatty acid content, a 0 to 6 wt.% 18C saturated fatty acid content, a 35 to 45 wt.% 18C monoenoic (18:1) trans-unsaturated fatty acid content and a 25 to 35 wt.% 18C monoenoic (18:1) cis-unsaturated fatty acid content. The production of this composition comprises: optionally, mixing soybean oil with wet-fractionated palm oil olein; thereafter, hardening the mixture with a catalyst; then, subjecting the resulting hardened oil to wet fractionation to obtain an intermediate fraction; and blending the intermediate fraction with a part of an olein fraction obtained by the same or different wet fractionation to produce the objective triglyceride composition. |
