| abstract |
(57) Abstract: [Objectives] A low-calorie, low-cholesterol milk fat or cocoa butter and a confectionery fat substitute prepared by transesterification of a fat mixture comprising saturated triglycerides. This confectionery fat substitute is used in part or in whole with milk cream in ice cream, cream and cheese sauces, preferably frozen foods, yogurts, cakes and cookie mixes, candies, baking shortenings. is there. A method for the preparation of milk fat or vegetable butter substitutes, wherein a highly hydrogenated vegetable oil with a high stearic acid content is used to prepare tristearin in the final transesterified fat without a molecular distillation step. A method characterized by enzymatically transesterifying with a medium chain fatty acid triglyceride and deodorizing the transesterified fat under the condition that the amount is less than 5% by weight. |