Fats having a function of preventing swelling caused by oil absorption and confectionery using the same

Migration of fat in complex confectionery is prevented by using a fat having a function of preventing swelling caused by oil absorption which comprises 1,3-saturated-2-unsaturated type glycerides of which at least one constituent saturated fatty acid has 20 to 24 carbon atoms. Chocolate having a fun...

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Bibliographische Detailangaben
Hauptverfasser:	KUMAMORI, KOUICHI, SAGI, NOBUO, MORI, HIROYUKI
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Migration of fat in complex confectionery is prevented by using a fat having a function of preventing swelling caused by oil absorption which comprises 1,3-saturated-2-unsaturated type glycerides of which at least one constituent saturated fatty acid has 20 to 24 carbon atoms. Chocolate having a function of preventing swelling caused by oil absorption to be used for a complex confectionery comprises a fat ingredient comprising 1,3-saturated-2-unsaturated type glycerides of which constituent saturated fatty acids have 20 to 24 carbon atoms. A complex confectionery comprising the chocolate and a baked confectionery and shell molded type chocolate are also described.