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Title:
CHOCOLATE ADDITIVE AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO2010110232
Kind Code:
A1
Abstract:
Disclosed is a chocolate additive having an increased 1,3-distearoyl-2-oleyl-glycerol content, which can impart heat resistance to hard butter to be used in chocolates or chocolates. A chocolate additive which comprises a high-melting point fraction of fractionated allanblackia fat having a 1,3-distearoyl-2-oleyl-glycerol content of 75 wt% or more. A method for producing the chocolate additive characterized by comprising fractionating allanblackia fat in such a manner as to give a high-melting point fraction which has a 1,3-distearoyl-2-oleyl-glycerol content of 75 wt% or more and a diglyceride content of 1 wt% or less.

Inventors:
YAMADA KAZUHISA (JP)
KIDA HARUYASU (JP)
Application Number:
PCT/JP2010/054916
Publication Date:
September 30, 2010
Filing Date:
March 23, 2010
Export Citation:
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Assignee:
FUJI OIL CO LTD (JP)
YAMADA KAZUHISA (JP)
KIDA HARUYASU (JP)
International Classes:
A23G1/00; A23D9/00; A23G1/30
Domestic Patent References:
WO2006064709A12006-06-22
Foreign References:
JP2000336389A2000-12-05
Other References:
"Opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the commission related to the safety of Allanblackia seed oil for use in yellow fat and cream based spreads.", THE EFSA JOURNAL, vol. 580, 2007, pages 1 - 10
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