CACAO BUTTER FRACTION AND METHOD FOR FRACTIONATING REFINED CACAO BUTTER FOR OBTAINING THE FRACTION

摘要

PROBLEM TO BE SOLVED: To provide cacao butter fractions such as olein fractions and stearin fractions, excellent in color tone/flavor, causing no reversion flavor even after being preserved for a long period of time, and having high preservability, and to provide a method for fractionating refined cacao butter for obtaining these fractions.;SOLUTION: These cacao butter fractions including cacao butter olein fractions where the value of 10R+Y (R: red, Y: yellow) measured with a Lovibond tintometer (using 5.25 inch cell) is ≤150, and cacao butter stearin fractions where the value of 10R+Y ( R: red, Y: yellow) measured with a Lovibond tintometer (using 5.25 inch cell) is ≤20, are each obtained by fractionating refined cacao butter produced by subjecting cacao butter stock oil to breaching and deodorization.;COPYRIGHT: (C)2002,JPO