Tempering type fat for chocolate

摘要

Originally as chocolate by blending 0.3 to 15% of random transesterified oil with 5 to 50% of saturated fatty acid as a raw material and further containing 5 to 50 ppm of malonyl isoflavone glycoside Tempering type fats and oils for chocolate that can enhance and sustain the flavors (milky taste, sweet taste, cacao flavor, etc.) of chocolate and chocolates containing the same.