The cacao substitute fat, production manner null of the oil and fat Characteristic candy and its oil and fat Characteristic candy which contain this

摘要

PURPOSE:To obtain cacao substitute fats further improving qualities of chocolate, comprising a mixed acid type triglyceride prepared by replacing glycerin with specific fatty acids. CONSTITUTION:A fat and oil composition comprising 40-100wt.% U-St-U type mixed acid type triglyceride prepared by bonding 16-22C saturated fatty acid (e.g. palmitic acid, stearic acid, arachic acid or behenic acid to the 2-position of glycerin skeleton and 16-18C unsaturated fatty acid (e.g. palmitoleic acid or oleic acid) to 1,3 positions is used as a cacao substitute fats. 0.126-25.31 cacao substitute fat is made to exist based on 1 St-U-St type triglyceride in an oily cake, especially chocolate.