CHOCOLATE

PROBLEM TO BE SOLVED: To provide chocolate comprising soft texture by using a raw material having a low melting point and heat resistance, and a production method thereof.SOLUTION: There is provided chocolate comprising grease and saccharide, in which a content of triacyl glycerol in which a total s...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	MURAYAMA NORIKO, HATANAKA WAKAKO, ONISHI KIYOMI, TERAI YUKI
Format:	Patent
Sprache:	eng ; jpn
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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