Replacement fats for cocoa butter having good thermal resistance and mouth-feel and chocolate composition including the same

摘要

The present invention relates to a replacement fat for cocoa butter having a POP content of 10 wt% or less based on the total weight of the replacement fat for cocoa butter and a POS/SOS triglyceride content ratio of 1.0 to 1.5. The replacement fat for cocoa butter is prepared by a method including: fractionating a vegetable fat; preparing a raw material fat by mixing the fractionated vegetable fat with a fatty acid derivative; and enzymatically transesterifying the raw material fat.