Fat for replacing coconut oil in confectionery - is a mixt. of 12 to 18 carbon fatty acid tri:glyceride derivs.

摘要

A compsn. (A) for replacing coconut oil (B) in confectionery is a fatty acid triglyceride mixt. obtd. by esterifying a mixt. of 12-18C fatty acids with glycerine. The compsn. of the fatty acid mixt. is 12C 40-45 (41-44)%; 14C 15-20 (15.5-18)%; 16C 8-18(9.5-16.5)%; satd. 18C 2-3(2-2.8)%; mono-unsatd. 18C 20-28(21.5-25)%; di- and tri-unsatd. 18C 3-7(3-6)%. (A) has physical properties very similar to those of (B), but contains no 6-10C fatty acids which are responsible for the 'soapy' taste detected in chocolate fillings made with (B) after prolonged storage.