添加如棕櫚油等耐高溫且於常溫下呈固態的植物油，毋須經化學作用穩定結構，

添加如棕櫚油等耐高溫且於常溫下呈固態的植物油，毋須經化學作用穩定結構，即達到穩定巧克力型態的作用，可排除生成反式脂肪酸之疑慮。

結果 (英文) 1:

Adding such as palm oil, heat and cold solid vegetable oil, without chemical structure, namely to stabilize chocolate type of role, can eliminate trans-fatty acids generated transparency.

結果 (英文) 2:

Adding such as palm oil and other high temperature and is solid at room temperature vegetable oil, without chemically stabilize the structure, that is stable to the role of chocolate patterns, generating doubts can be ruled out of trans fatty acids.

結果 (英文) 3:

Add such as palm oil with high temperature and room temperature is a solid vegetable oil, without chemically stable structure, which reached a stable type role may be excluded from the chocolate, anti type fatty acids generated doubts.