Title:
WATER-IN-OIL-TYPE EMULSION
Document Type and Number:
WIPO Patent Application WO/2018/037987
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a method for producing heat-resistant chocolate capable of forming a sugar backbone structure in a simple manner.
The present invention is a water-in-oil-type emulsion containing 50 to 80% by mass of water and an oil or fat having β-form XOX crystals.
Provided that X, O and XOX have the following meanings: X: a saturated fatty acid having 16 or more carbon atoms; O: oleic acid; and XOX: a triacylglycerol wherein X is bonded to each of position-1 and position-3 and O is bonded to position-2 in glycerol.
The present invention is also a water-in-oil-type emulsion as mentioned above, wherein the content of XOX is 20 to 60% by mass and the total content of XU2 and U3 is 40 to 80% by mass in the oil or fat having β-form XOX crystals.
Provided that U, XU2 and U3 have the following meanings: U: an unsaturated fatty acid having 16 or more carbon atoms; XU2: a triacylglycerol in which one molecule of X and two molecules of U are bonded to glycerol; and U3: a triacylglycerol in which three molecules of U are bonded to glycerol.
Inventors:
HASOME YOSHIMUNE (JP)
MURAYAMA NORIKO (JP)
OONISHI KIYOMI (JP)
OHARA ATSUSHI (JP)
MURAYAMA NORIKO (JP)
OONISHI KIYOMI (JP)
OHARA ATSUSHI (JP)
Application Number:
PCT/JP2017/029519
Publication Date:
March 01, 2018
Filing Date:
August 17, 2017
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23D7/00; A23G1/00; A23G1/30
Foreign References:
| JP2009505669A | 2009-02-12 | |||
| JP2015133954A | 2015-07-27 | |||
| JP2514711B2 | 1996-07-10 |
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