Title:
FOOD FAT COMPOSITION, FAT BLOOM INHIBITOR AND CHOCOLATE PRODUCT
Document Type and Number:
Japanese Patent JP2023180656
Kind Code:
A
Abstract:
To meet a need for a novel material capable of inhibiting fat bloom beyond a conventional art, although a fat bloom inhibitor using fatty acid ester has been conventionally developed.SOLUTION: A food fat composition contains polyglyceryl fatty acid ester (A), where fatty acids as a constituent of the polyglyceryl fatty acid ester (A) include saturated fatty acids of 13C to 22C (X) and saturated fatty acids of 7C or lower (Y). Polyglycerol as a constituent of the polyglyceryl fatty acid ester (A) may have an average degree of polymerization of 3-12. An esterification ratio of the polyglyceryl fatty acid ester (A) may be 70% or higher.SELECTED DRAWING: None
Inventors:
ORI TATETSUNE
Application Number:
JP2022094142A
Publication Date:
December 21, 2023
Filing Date:
June 10, 2022
Export Citation:
Assignee:
DAI ICHI KOGYO SEIYAKU CO LTD
International Classes:
A23D9/013; A23D9/00; A23G1/36
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