Substitute composition for cocoa butter.

摘要

A substitute composition for cocoa butter comprises 5 to 60% by weight of an oleaginous com­position (A) and 40 to 95% by weight of another oleaginous composition (B),
<UnorderedLists id="ula01" listStyle="none"><ListItem>(A) an oleaginous composition which comprises 40 to 100% by weight of mixed acid triglyceride(s) containing 15 to 70% by weight of saturated fatty acid(s) having 20 to 24 carbon atoms and 20 to 60% by weight of unsaturated fatty acid(s) having 16 to 22 carbon atoms as con­stituent fatty acids and containing at least one saturated fatty acid residue having 20 to 24 carbon atoms and at least one unsaturated fatty acid residue having 16 to 22 carbon atoms per molecule; and</ListItem><ListItem>(B) an oleaginous composition which contains at least 70% by weight of 1,3-disaturated-2-­oleoylglycerols comprising 1,3-dipalmitoyl-­2-oleoylglycerol, 1-palmitoyl-2-oleoyl-3-­stearoylglycerol and 1,3-distearoyl-2-oleoyl­glycerol and shows a weight ratio of stearic acid to palmitic acid in the constituent fatty acid residues of 1.5 : 1 to 6.0 : 1.</ListItem></UnorderedLists>