| abstract |
PURPOSE: To obtain a hard butter composition having excellent blooming resistance and suitable for chocolate, by using a triglyceride component containing stearodiolein, palmitodiolein and oleopalmitostearin at specific ratios. n CONSTITUTION: The objective composition has an iodine value of ≤40, a minimum temperature of cooling curve of ≥23°C (determined by Jensen method) and a maximum temperature of ≥27.5°C and contains a triglyceride component containing (A) 1-stearo-2,3-diolein and 1-palmito-2,3-diolein components in a total amount of 6W12wt.% and (B) ≤25wt.% of 2-oleo-1-palmito-3-stearin component. n COPYRIGHT: (C)1989,JPO&Japio |