| 摘要 |
A hard butter for confectionery use has an Iodine Value of at most 20, a maximum slip melting point of about 45 DEG C., a dilatation at 20 DEG C. of at least 900 and the combined fatty acid composition in random distribution of a blend of a lauric fat with a smaller amount of a non-lauric, C16-C18 edible fat. Preferably the fats are coconut oil and a stearine of a palmitic fat i.e. a palm fat or cottonseed oil having an Iodine Value from 5 to 40.
|
