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Patent Searching and Data


Title:
FAT OR OIL FOR INHIBITING DETERIORATION OF FOOD TEXTURE, AND FAT OR OIL FOR CHOCOLATE MAKING OBTAINED BY INCORPORATING SAME
Document Type and Number:
WIPO Patent Application WO/2014/156523
Kind Code:
A1
Abstract:
According to the invention, a fat or oil for chocolate making can be obtained by incorporating a liquid fat or oil which is rich in SU2 triglycerides and has a USU triglyceride content not less than a specific value into a fat or oil which is rich in SUS triglycerides. Thus, with the liquid fat or oil, it is possible to keep chocolate satisfactory in feelings in the mouth including softness at the beginning of a bite and meltability, over a long period. The invention is especially effective for fats or oils having a high palmitic acid content, which are prone to arouse a trouble about deterioration over time of food texture.

Inventors:
OKOCHI MASAKO (JP)
YOKOMIZO FUTOSHI (JP)
Application Number:
PCT/JP2014/055674
Publication Date:
October 02, 2014
Filing Date:
March 05, 2014
Export Citation:
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Assignee:
FUJI OIL CO LTD (JP)
International Classes:
A23D9/00
Foreign References:
JP2012000039A2012-01-05
JP2012249617A2012-12-20
JP2008142019A2008-06-26
JP2000336389A2000-12-05
JPH1056964A1998-03-03
Other References:
JAPAN OIL CHEMISTS' SOCIETY, YUSHI SHISHITSU KAIMEN KASSEIZAI DATABOOK, 30 December 2012 (2012-12-30), pages 54
WRITTEN AND EDITED BY AKIO KATO, PALM-YU PALMKAKUYU NO RIYO, KABUSHIKI KAISHA SAIWAI SHOBO,, 31 July 1990 (1990-07-31), pages 47
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