Until recently, in order it is necessary for the chocolate additive, to obtain the stability type crystal of the oil and fat, crystal transfer process and the special device of the long haul due to thermostatic control must be utilized, decrease of the production cost with the simplification of stable crystal transfer process was desired.SUS type triglyceride (as for S carbon count the saturated fatty acid residue of 16 - 24, as for U the unsaturated fatty acid residue of carbon count 18 or more) with carbon count 50 weight % of saturated fatty acid 4 - 12 above the chocolate additive which contains the oil and fat which is included.従来、チョコレート添加剤に必要な、油脂の安定型結晶を得るためには、温調による長時間の結晶転移工程や特殊な装置を利用しなければならず、安定結晶転移工程の簡便化による製造コストの低減が望まれていた。SUS型トリグリセリド(Sは炭素数16~24の飽和脂肪酸残基、Uは炭素数18以上の不飽和脂肪酸残基)と炭素数4~12の飽和脂肪酸を50重量%以上含む油脂を含有するチョコレート添加剤。
