Abstract: The present invention is to improve a texture of a chocolate containing 15 wt. % or more of a non-fat milk solid content because such a chocolate exhibits significant stickiness when chewed and/or swallowed. The problem is solved by adding 0.85 wt. % or more of a medium-chain-bound triglyceride in the chocolate, the medium-chain-bound triglyceride being derived from a randomized oil and/or fat. With such a chocolate, the stickiness can be reduced and a clean texture can be achieved.

Abstract: A method of enhancing development of chocolate flavors, comprising adding an oil and fat composition for chocolate containing a specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat, and a method of producing the oil and fat composition for chocolate comprising a specific amount of malonylisoflavone glycosides. The oil and fat composition for chocolate is capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate.

Abstract: A specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat is contained in an oil and fat for non-tempering-type chocolate or an oil and fat for tempering-type chocolate, and thus an oil and fat composition for chocolate capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate and chocolate containing the said oil and fat composition are shown.

Abstract: It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and a decrease in the melting point with the passage of time and, in its turn, improving the melting properties in the mouth of a chocolate product which is produced by using the thus obtained hard butter for chocolates, etc. A method of fractionating a fat wherein a fraction (in particular, a medium-melting fraction) obtained by dry fractionation is efficiently separated from a high-melting fraction and a low-melting fraction mixed therewith.

Abstract: It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in particular, the medium-melting fraction from worsening of the melting properties in the mouth and a decrease in the melting point with the passage of time and, in its turn, improving the melting properties in the mouth of a chocolate product which is produced by using the thus obtained hard butter for chocolates, etc. A method of fractionating a fat wherein a fraction (in particular, a medium-melting fraction) obtained by dry fractionation is efficiently separated from a high-melting fraction and a low-melting fraction mixed therewith.