| abstract |
The present invention addresses the problem of developing a fat and oil composition which is useful for accelerating or omitting tempering in a chocolate manufacturing process and which can hold StOSt-type triglyceride crystals in a fine state stably and is well dispersible and easily handleable in subdivided packaging or the like. A fat and oil composition which comprises 4 to 40% by mass of StOSt-type triglyceride, 20 to 80% by mass in total of a PHX-type triglyceride and an HX2-type triglyceride, and 8 to 50% by mass of an X3-type triglyceride and in which the total content of all the triglycerides is 70 to 100% by mass. |