Title:
CHOCOLATE FAT COMPOSITION AND CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2024/029306
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing chocolate and a chocolate fat composition for manufacturing the chocolate, the chocolate having good solidifying properties, providing a good melt-in-the-mouth feeling, and barely producing a bloom. The present invention is a chocolate fat composition that satisfies the conditions (a)-(e). (a) Contained is 25-55 mass% of saturated fatty acid having a carbon number of 14 or lower as a constituent fatty acid. (b) Contained is 30-60 mass% of saturated fatty acid having a carbon number of 16-18 as a constituent fatty acid. (c) Contained is 5-30 mass% of unsaturated fatty acid as a constituent fatty acid. (d) In the constituent fatty acids, the mass ratio of the content of the saturated fatty acid to the content of the unsaturated fatty acid is 4.0-7.0. (e) Contained is 50-75 mass% of triglyceride that constitutes fatty acid residues, the total carbon number of which is 40-48.
Inventors:
KANAMARU WAKAKO (JP)
AKAHANE AKIRA (JP)
KASHIWAKURA MADOKA (JP)
AKAHANE AKIRA (JP)
KASHIWAKURA MADOKA (JP)
Application Number:
PCT/JP2023/025893
Publication Date:
February 08, 2024
Filing Date:
July 13, 2023
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23D9/00; A23G1/38
Foreign References:
| JP2010144158A | 2010-07-01 | |||
| JP2011115075A | 2011-06-16 | |||
| JP2010142152A | 2010-07-01 |
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