| Abstract |
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PURPOSE:A cacao butter substitute fat having improved compatibility with cacao butter, causing no hydrolysis at all, showing very sharp melting characteristics, comprising a specific palm middle oil and blended fats and oils. CONSTITUTION:A palm oil is fractionated with a solvent such as n-hexane, etc. and a low-melting part is removed to give the residue. The residue is further fractionated with a solvent, and, at the first step, a high-melting part is collected as crystal.; A middle-melting part collected as crystal at the second step is further f |