MIGRATION INHIBITOR

PROBLEM TO BE SOLVED: To provide a novel migration inhibitor that has a high migration inhibitory effect on a composite confectionery in which a baked confectionery and an oily food are brought into contact.SOLUTION: Provided is a migration inhibitor characterized in containing, as an active ingredi...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	YAMANE SHINYA
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a novel migration inhibitor that has a high migration inhibitory effect on a composite confectionery in which a baked confectionery and an oily food are brought into contact.SOLUTION: Provided is a migration inhibitor characterized in containing, as an active ingredient, a sorbitan fatty acid ester satisfying the following conditions (A) to (C). (A): the content of fatty acid of 18 carbon atoms in the constituent fatty acid is 60% or more; (B): the content of sorbitol-type is 15% or more; (C): the esterification rate is 60% or more.SELECTED DRAWING: None 【課題】焼き菓子と油性食品とが接触してなる複合菓子に対するマイグレーション抑制効果の高い新規なマイグレーション抑制剤を提供する。【解決手段】下記条件（Ａ）〜（Ｃ）を満たすソルビタン脂肪酸エステルを有効成分とすることを特徴とするマイグレーション抑制剤。（Ａ）：構成脂肪酸中の炭素数１８の脂肪酸含有量が６０％以上；（Ｂ）：ソルビトール型含有量が１５％以上；（Ｃ）：エステル化率が６０％以上。【選択図】なし