PATENTS

摘要

Improved Cocoa Butter Replacer. A fat composition for chocolate and confectionery is prepared by mixing vegetable oil and fatty acid or their derivatives to prepare an oil as a base material; and enzymatically frans-esterifying the oil as a base material, so that a POS/SOS ratio is 2:12 and a POS content is 30 to 55 weight percent in a triglyceride composition. The fat composition has a triglyceride composition similar to that of cocoa butter having a high POS content, showing a solid fat content (sfc) curve having a steep slope specific to cocoa butter, and thus refreshingly melts in the mouth and can be used as a cocoa butter equivalent having a nonhard and soft feeling when eaten.