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Title:
CHOCOLATE AND PRODUCTION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2018/151049
Kind Code:
A1
Abstract:
The present invention addresses the problem of suppressing weakening of snapping properties in a chocolate while keeping the automatic restoration maximum temperature thereof as high as possible, and in particular, making the automatic restoration maximum temperature 37-45°C. This problem is solved by adding, to molten chocolate mixture containing an emulsifier having an HLB value of at most 7, a powdered chocolate seed agent that contains a stabilization crystal of a triglyceride (BOB) which has behenic acid at positions 1 and 3, and oleic acid at position 2.

Inventors:
KARATANI, Naohiro (Ltd Tsukuba R&D Center, 4-3, Kinunodai, Tsukubamirai-sh, Ibaraki 36, 〒3002436, JP)
Application Number:
JP2018/004680
Publication Date:
August 23, 2018
Filing Date:
February 09, 2018
Export Citation:
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Assignee:
FUJI OIL HOLDINGS INC. (1 Sumiyoshi-cho, Izumisano-shi Osaka, 40, 〒5988540, JP)
International Classes:
A23G1/32; A23G1/36
Domestic Patent References:
WO2003063602A12003-08-07
Foreign References:
JPH06504203A1994-05-19
JP2000336389A2000-12-05
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