TRANSESTERIFICATION OIL AND FAT AND OILY FOOD USING TRANSESTERIFICATION OIL AND FAT

摘要

PROBLEM TO BE SOLVED: To provide a transesterification oil and fat suitable for adding plasticity to oily foods such as chocolate, and oily foods such as chocolate with good mouth melting added plasticity by using the transesterification oil and fat.SOLUTION: There is provided a transesterification oil and fat containing 20 to 65 mass% of constituent fatty acid having 6 to 10 carbon atoms, 35 to 80 mass% of saturated constituent fatty acid having 16 to 18 carbon atoms in total amount of constituent fatty acid of the transesterification oil and fat and having the content of the saturated constituent fatty acid having 16 carbon atoms in the saturated constituent fatty acid of 16 to 18 carbon atoms of 20 mass% or more.SELECTED DRAWING: None