FAT COMPOSITION AND METHOD FOR PRODUCING SAME

WIPO Patent Application WO/2011/138918

A1

Provided are a fat composition, which is a non-tempered hard butter being of a non-lauric acid type but having a low trans-fatty acid content, and, when used as a coating chocolate, shows excellent processability and imparts a good appearance to a product coated therewith, and a method for producing the same. The fat composition satisfies the following five requirements: (a) the content of X2O [X2O represents a triglyceride wherein two X molecules and one O molecule are bonded together] being 50-80 mass%; (b) the content of XOX [XOX represents a triglyceride wherein Xs are bonded to the 1-, and 3-positions and O is bonded to the 2-position] being 50 mass% or smaller; (c) the ratio by mass XOX/X2O being 0.3-0.8; (d) the ratio by mass PStO [PStO represents a triglyceride wherein P, St and O are bonded together]/X2O being 0.2-0.6; and (e) the mass ratio St/P being 0.4-1.5. In the above formulae, X represents a saturated fatty acid having 16 or more carbon atoms; O represents oleic acid; P represents palmitic acid; and St represents stearic acid.

OHARA ATSUSHI (JP)

PCT/JP2011/060275

November 10, 2011

April 27, 2011

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NISSHIN OILLIO GROUP LTD (JP)
OHARA ATSUSHI (JP)

A23D9/00; A23G1/00; A23G1/30

JP2007319043A	2007-12-13
JPH07155106A	1995-06-20
JPH09316484A	1997-12-09
JP2009284899A	2009-12-10

See also references of EP 2520174A4
JAOCS, vol. 70, no. 11, 1993, pages 1111 - 1114
J. HIGH RESOL. CHROMATOGR., vol. 18, 1995, pages 105 - 107

HIRATA, Tadao et al. (JP)
Tadao Hirata (JP)

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