Title:
PASTE-TYPE FATTY FOOD
Document Type and Number:
WIPO Patent Application WO/2016/132756
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a paste-type fatty food that contains a preset amount of a fat or oil, can be easily handled during manufacturing and yet has a heat resistance and smooth meltability in the mouth.
The above problem has been solved by finding that a paste-type fatty food, in which the yield value is elevated without increasing the plastic viscosity, can be obtained by using a specific emulsifier and the thus obtained paste-type fatty food has a heat resistance, smooth meltability in the mouth and good handling properties during manufacturing.
Inventors:
ISHIWATA AKIYUKI (JP)
Application Number:
PCT/JP2016/050380
Publication Date:
August 25, 2016
Filing Date:
January 07, 2016
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A23G3/00; A23D9/00; A23G3/34; A23L9/20
Foreign References:
| JP2002136275A | 2002-05-14 | |||
| JP2008301814A | 2008-12-18 | |||
| JP2011120604A | 2011-06-23 | |||
| JP2007124937A | 2007-05-24 | |||
| JPS6394940A | 1988-04-26 | |||
| JPH11289985A | 1999-10-26 | |||
| JPH08231981A | 1996-09-10 | |||
| US6391373B1 | 2002-05-21 |
Other References:
MAHESHWARI B. ET AL.: "Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 85, 2005, pages 135 - 140, XP002372183, DOI: doi:10.1002/jsfa.1967
DU ROSS J.W. ET AL.: "Surfactants, Functionality of selected surfactants in chocolate and compound coatings", THE MANUFACTURING CONFECTIONER, vol. 67, no. 6, 1987, pages 105 - 110
DU ROSS J.W. ET AL.: "Surfactants, Functionality of selected surfactants in chocolate and compound coatings", THE MANUFACTURING CONFECTIONER, vol. 67, no. 6, 1987, pages 105 - 110
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