| abstract |
At least one-third of a confectionery fat with improved aeration characteristics consists of a fractionated palm fat and up to 10% of a hardstock fat with a slip melting point of 40 to 50 DEG C. Preferably the fat comprises a palm mid-fraction, particularly in a cocoabutter substitute composition containing additional vegetable butters, e.g. sal, shea, kokum and illipé fats and their fractions. The hardstock is preferably a hydrogenated vegetable oil or fat fraction. The product is preferably made from a blend of the components of the fat which is then worked and chilled in a scraped surface heat exchanger. |