Abstract: The hard butter of the present invention comprises a fat which is obtained from the pericarp of the Chinese tallow tree by extraction optionally followed by fractionation and has a solid fat content of 80% or more, 60% or more and 0.5% or less at 20.degree. C., 30.degree. C. and 40.degree. C., respectively. And the other hard butter of the present invention comprises 5 to 95% of the pericarp oil as defined above and 95 to 5% by weight of one or more fats selected from among, for example, sal fat, fractionated sal fat, fractionated shea fat, kokum fat, mango kernel fat, fractionated mango kernel fat and illipe fat.

Abstract: The blooming resistance improver of the present invention comprises an oleaginous composition containing 80 to 99% (by weight; the same will apply hereinafter) of fat(s) and/or oil(s), which contain 5% or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 10% or above and 5% or above at 20.degree. C. and 25.degree. C., respectively, and a rising melting point of 25.degree. C. or above, and 1 to 20% of polyglycerol fatty acid ester(s). It exerts a remarkably high effect of inhibiting blooming on chocolates.

Abstract: A cacao butter substitute is disclosed having a medium melting point fraction of palm oil, having a solid fat content of 70% or more at 20.degree. C., 10% or more at 30.degree. C., 1% or less at 33.degree. C. and 0% at 35.degree. C., and showing an initial curve in cooling curve which is identical down to 19.degree. C. to the initial curve of a palm soft oil having an iodine value of 65 or above in which the medium melting point fraction is removed and the high melting point fraction is completely removed. The cacao butter substitute has very sharp melting characteristics and excellent compatibility with cacao fat.