Non-lauric, non-trans, and non-tempering type confectionery oil or fat, and process for production thereof

Disclosed is a non-lauric, non-trans and non-tempering type confectionery oil or fat which has good melting properties in the mouth, good texture, good mold release properties, high compatibility with cocoa fat, excellent snapping properties, and excellent blooming resistance. The non-lauric, non-tr...

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Bibliographische Detailangaben
Hauptverfasser:	SHIOZAKI KAZUMA, IWAOKA EIJI, FUJINAKA MASAYO, TAMURA JUNICHI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM METALLURGY PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Disclosed is a non-lauric, non-trans and non-tempering type confectionery oil or fat which has good melting properties in the mouth, good texture, good mold release properties, high compatibility with cocoa fat, excellent snapping properties, and excellent blooming resistance. The non-lauric, non-trans and non-tempering type confectionery oil or fat fulfils all of the following requirements: (1) the content of SSS is 4 to 20 wt%; (2) the content of S2U is 50 to 85 wt%; (3) the SUS/SSU ratio (by weight) is 0.4 to 0.8; (4) the total amount of SU2 and U3 is 5 to 30 wt%; and (5) the St/P ratio (by weight) is 0.1 to 0.4. In the above items, S represents a saturated fatty acid having 14 to 24 carbon atoms; U represents an unsaturated fatty acid having 14 to 24 carbon atoms; St represents stearic acid; and P represents palmitic acid.