OIL OR FAT COMPOSITION FOR LAURIC CHOCOLATES, AND CHOCOLATE CONTAINING SAME

WIPO Patent Application WO/2017/179455

A1

The present invention addresses the problem of providing an oil or fat for non-tempering chocolates, which enables the blending of cocoa butter at a high concentration in a lauric non-tempering chocolate, has heat resistance at such a level that the oil or fat can withstand the distribution at ambient temperature, has good gloss, luster, feeling upon eating, flavor and the like, and does not undergo the occurrence of blooming or change in hardness over time. An oil or fat containing an USU-type triglyceride is added at a proper content to a lauric hard butter. In this manner, the blending of cocoa butter at a high concentration into a chocolate prepared using a lauric hard butter, which is never before possible, becomes possible.

WATANABE SHIMPEI (JP)
KANDA NANAKO (JP)

PCT/JP2017/013960

October 19, 2017

April 03, 2017

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FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)

A23D9/00; A23G1/00; A23G1/30

WO2014156523A1

2014-10-02

JP2012085574A	2012-05-10
JPH04135453A	1992-05-08
JPH05168412A	1993-07-02
JPS61181339A	1986-08-14

TETSUO KOYANO: "Recent Progress in the Crystallization of Fats", JOURNAL OF JAPAN OIL CHEMISTS' SOCIETY, vol. 48, no. 10, 1999, pages 1185 - 1191, XP055129826, ISSN: 1884-1996
TETSUO KOYANO ET AL.: "Physical Properties of Equally Mixed Systems of 1,3-Dioleoyl-2- stearoylglycerol/Cocoa Butter and 1,3-Dioleoyl- 2-stearoylglycerol-added Dark Chocolate", JOURNAL OF THE JAPAN OIL CHEMISTS' SOCIETY, vol. 42, no. 3, 1993, pages 184 - 189, XP055129836, ISSN: 1884-2003

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