Title:
飲料用チョコレート
Document Type and Number:
Japanese Patent JP7072979
Kind Code:
B2
Abstract:
To provide beverage chocolate comprising (1)-(3) effects, in which, (1) the beverage chocolate can be dispersed easily to a liquid substance, (2) there is less oil flotation after the beverage chocolate is dissolved in the liquid substance, (3) there is less precipitation of an insoluble component after the beverage chocolate is dissolved in the liquid substance.SOLUTION: There is provided beverage chocolate comprising 0.01-5 mass% of an emulsifier A and 0.01-5 mass% of an emulsifier B. The emulsifier A is polyglyceryl fatty acid ester having HLB of 10 or greater, polymerization degree of 3 or greater, and constituent fatty acid which is saturated fatty acid having a carbon number being 12 or greater, emulsifier B is sorbitan fatty acid ester having HLB of 8 or smaller and constituent fatty acid which is unsaturated fatty acid having a carbon number being 16 or greater and/or glycerol organic acid fatty acid ester having HLB of 8 or smaller and constituent fatty acid which is unsaturated fatty acid having a carbon number being 16 or greater.SELECTED DRAWING: None
More Like This:
Inventors:
Naoko Akeboshi
Sho Nakagawa
Tsutomu Hasegawa
Sho Nakagawa
Tsutomu Hasegawa
Application Number:
JP2018063621A
Publication Date:
May 23, 2022
Filing Date:
March 29, 2018
Export Citation:
Assignee:
Nisshin Oillio Group Co., Ltd.
International Classes:
A23G1/56; A23L2/00; A23L2/38
Domestic Patent References:
| JP2219543A | ||||
| JP61141873A | ||||
| JP54157880A | ||||
| JP2007020438A | ||||
| JP2014176327A | ||||
| JP10042801A | ||||
| JP2006271278A | ||||
| JP6125706A | ||||
| JP2005341933A | ||||
| JP2009159832A |
Foreign References:
| WO2017077754A1 | ||||
| TW200901902A | ||||
| CN101731501A |
Other References:
加藤友治,「食品分野における界面活性剤」,オレオサイエンス,2001年,Vol. 1, No. 10,pp. 1013-1019