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Patent Searching and Data


Title:
CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2016/080512
Kind Code:
A1
Abstract:
Disclosed is a chocolate slab that contains sucrose palmitic acid ester and 35 mass% or more of cacao mass, wherein: (i) the sucrose palmitic acid ester content is 0.2-0.5 mass% inclusive and the thickness of the chocolate slab is 1-3 mm inclusive; or (ii) the sucrose palmitic acid ester content is 0.1-0.5 mass% inclusive and the thickness of the chocolate slab is 1-2 mm inclusive.

Inventors:
MISAKI GORO (JP)
FUJIWARA SEIICHI (JP)
UTSUNOMIYA HIROYUKI (JP)
Application Number:
PCT/JP2015/082666
Publication Date:
May 26, 2016
Filing Date:
November 20, 2015
Export Citation:
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Assignee:
MEIJI CO LTD (JP)
International Classes:
A23G1/00; A23G1/30
Foreign References:
JP2000157176A2000-06-13
JP2014045706A2014-03-17
JPH08289758A1996-11-05
Other References:
MORINAGA: "Cacao no Chikara 74%", NIGAMI GA SUKUNAKU SUKKIRI TABEYASUI DARK CHOKO!, CHOCOLATE KUN NO CHOKO LABO, 26 August 2014 (2014-08-26), Retrieved from the Internet [retrieved on 20151202]
"Ususa (Gokuusu 2mm", NI HIMERARETA JOSHITSUNA KUCHIDOKE LA DONNA < ITALIAN VANILLA> HIGASHINIHON GENTEI HATSUBAI!, October 2005 (2005-10-01), Retrieved from the Internet [retrieved on 20151202]
HAJIME MACHIDA ET AL.: "Development and application of sucrose ester of different fatty acid", FOOD CHEMICALS, vol. 4, no. 4, April 1988 (1988-04-01), pages 75 - 81
YOSHIAKI KOBAYASHI ET AL.: "The basic properties and applications of sucrose esters of fatty acid", FOOD CHEMICALS, vol. 25, no. 12, 1 December 2009 (2009-12-01), pages 31 - 37
Attorney, Agent or Firm:
HASEGAWA Yoshiki et al. (JP)
Yoshiki Hasegawa (JP)
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