| 摘要 |
The cocoa butter substitute which can be used in the manufacture of chocolate comprises a mixture of saturated and unsaturated fatty acid triglycerides, the saturated fatty acids consisting, for the most part, of palmitic acid, stearic acid and arachidic acid, the quantity of arachidic acid being between 4 and 15 mole % relative to the total saturated fatty acids, and the unsaturated fatty acids consisting, for the most part, of oleic acid and linoleic acid, the quantity of linoleic acid being less than 20 mole % relative to the total unsaturated fatty acids. The mole ratios, based on the total triglycerides, of the respective triglycerides are as follows: from 1 to 5% trisaturated triglycerides, from 50 to 80% beta -unsatur-ated- alpha , alpha '-disaturated triglycerides and from 15 to 50% alpha - or alpha '-saturated-diunsaturated triglycerides.
|
