| abstract |
(57) [Summary] [Purpose] Without sacrificing meltability and workability during manufacturing, To obtain chocolates having a fat bloom preventing effect. [Structure] Saturated fatty acid (X) of C 12 or less is bonded to the 2-position, 1,3-di (S)-with a saturated fatty acid (S) of C 16 or more bonded to the 3-position 2-mono (X) type triglyceride (SXS) directly, or add hard butter containing the triglyceride (SXS), The raw material of chocolate contains 0.2% by weight or more of 1,3-di (S) -2-mono (X) type triglyceride (SXS). |