| abstract |
To develop a fat and oil composition that can maintain fine and stable StOSt-type triglyceride crystals that can be used for the promotion or omission of tempering in the chocolate manufacturing process, has good dispersibility, and is easy to handle small-volume packaging. To do. 4-40 mass% of StOSt type triglycerides, 20-80 mass% of PHX type triglycerides, and HX2 type triglycerides, and 8-50 mass% of X3 type triglycerides, and 70-100 mass of said triglycerides in total Oil-containing composition containing%. |