| 摘要 |
PURPOSE:A cacao butter substitute fat having improved compatibility with cacao butter, causing no hydrolysis at all, showing very sharp melting characteristics, comprising a specific palm middle oil and blended fats and oils. CONSTITUTION:A palm oil is fractionated with a solvent such as n-hexane, etc. and a low-melting part is removed to give the residue. The residue is further fractionated with a solvent, and, at the first step, a high-melting part is collected as crystal. A middle-melting part collected as crystal at the second step is further fractionated with a solvent repeatedly, to give (A) a palm middle oil having >=70wt% solid fat ratio at 20 deg.C, >=10wt% solid fat ratio at 30 deg.C, <=1wt% solid fat ratio at 33 deg.C, and 0 solid fat ratio at 35 deg.C, showing the initial curve of its cooling curve having >=65 iodine value, equal to the initial curve of the cooling curve of a palm soft oil from which a middle-melting part is removed and then high-melting part is removed completely, in a range upto 19 deg.C. Then, the component A is blended with (B) 5-40wt% one or more blended fats and oils selected from illepe fat, mango fat, sal fat, kokum fat, mowrah fat, and shear fat. |
