The composition, methods of producing a baked product, and a product of fondant cream, use of the composition, the product roast, fondant cream product, and method for producing the composition.

摘要

The composition, methods of producing a baked product, and a product of fondant cream, use of the composition, the product roast, fondant cream product, and method of producing the composition.A composition of vegetable fat comprises glycerides, in which the content of triglyceride composition is 6 to 20% of SSS, 5 to less than 20% of SUS, 5 to less than 25% of SSU, 10 to 39% of 5u2, and at least 20% U3, in which 5 'a saturated fatty acid residue having 16 24 carbon atoms, and u is an unsaturated fatty acid residue having at least 18 carbon atoms.And all the percentages are by weight based on the total triglycerides present in the composition, the ratio by weight of SUS / SSU is between 0.5 and 2.0, the ratio by weight of (waste saturated fatty acid having 6 to 24 carbon atoms) 1 (residues of saturated fatty acid with 16 u00e1t We are a carbon) in the total content of 5 of triglycerides is smaller than 0.2.And the triglyceride contains less than 3% by weight of acid residues araquu00eddicos and beu00eanicos based on total content of fatty acid residues of triglyceride, and in which the content of waste fatty acid saturated triglycerides is less than 45% by weight of The total residue of fatty acids in triglycerides.The composition can be used for producing baked products and products of candy ice cream.