| 摘要 |
<p>A hard butter composition is disclosed, which comprises a triglyceride component comprising triglycerides having unsaturated fatty acid residue at the 2-position and a diglyceride component comprising at least one diglyceride having at least two unsaturated bonds in one molecule. The hard butter composition is stable to heat at around its melting point and soft at a low temperature range and, also, has a heat resistance, a bloom resistance and a softnes in chewing when used as a component of chocolates.</p> |
