FROZEN SWEET

PROBLEM TO BE SOLVED: To obtain a frozen sweet capable of freely regulating the hardness of an oil and fat without carrying out formulating, hydrogenating, transesterifying, fractionating, or the like, and excellent in appearance and texture by using the oil and fat containing an oil and fat solidif...

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Bibliographische Detailangaben
Hauptverfasser:	NASAKA MOTOI, SAKAMOTO YUJI
Format:	Patent
Sprache:	eng
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:	PROBLEM TO BE SOLVED: To obtain a frozen sweet capable of freely regulating the hardness of an oil and fat without carrying out formulating, hydrogenating, transesterifying, fractionating, or the like, and excellent in appearance and texture by using the oil and fat containing an oil and fat solidifying agent as a raw material. SOLUTION: This frozen sweet is obtained by using an oil and fat containing preferably 0.5-10 wt.% of an oil and fat solidifying agent such as a glycerol monobehenate which is an ester of a >=20C fatty acid as a raw material. Furthermore, a polyglycerol ester of a fatty acid such as triglyerol pentastearate or a sucrose ester of the fatty acid having