Non-lauric, non-trans, non-tempering type fats for confectionery and its manufacturing method

摘要

Topic As for this invention, the oral dissolving and the food impression, mold release characteristic being satisfactory, at the same time compatibility of the cacao butter was high, was superior in snap characteristic and resistance broom characteristic, non lauric, non trance and that the oil and fat for non tempering type confectionery is obtained were designated as purpose. Solutions The below-mentioned condition everything is satisfied, non lauric, non trance and the oil and fat for non tempering type confectionery. (1) the content of SSS 4 - 20 weight % (2) the content of S2U 50 - 85 weight % (3) SUS/SSU (weight ratio) 0.4 - 0.8 (4) the total of SU2 and U3 5 - 30 weight % (5) St/P (weight ratio) 0.1 - 0.4 However, as for S carbon count the saturated fatty acid of 14 - 24, as for U carbon count unsaturated fatty acid 14 - 24, as for St as for stearic acid and P palmitic acid is meant. Selective figure It is not