Process for the preparation of a butyric acid fat substitute or a vegetable butter substitute, product and composition including same

摘要

The invention relates to a process for production of a vegetable butter or butyric fat substitute. This confectionary fat and cocoa butter or butyric fat substitute with a low cholesterol content and with a reduced number of calories is obtained by interesterification of a fat mixture formed of saturated triglycerides. The fat obtained is stable, has a neutral taste and has good organoleptic and functional properties.