Problem to be solved: to provide a method for inhibiting the occurrence of low temperature bloom in bloom in chocolate, particularly compound chocolate, without affecting the workability of production of chocolate dough.Oil and fat that meets the following conditions (a) - (c) α Bloom inhibitor containing active ingredient.(a) the ratio of S.sub.3 occupied in tag is 2 to 15 mass%.(b) the proportion of the mixed acid type S3 in the region of S3 is 40 to 65 mass%.(c) the ratio (sfc-35 / sfc-25) of solid fat content (sfc-35 / sfc-25) at 35 ° C. relative to the solid fat content of sfc-25 at 25 ° C. is 0.20 to 0.45.However, tag means triacylglycerol, s means a saturated fatty acid residue, and S3 represents a trisaturated glyceride.No selection
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