CHOCOLATE

To provide chocolate excellent in quality sufficiently imparting elements required for chocolate such as flavor, melting in the mouth, solidification speed, and bloom resistance, covering a wide range of softening points of chocolate, while realizing reduction of a trans-fatty acid content, aiming,...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	MORITA AKIRA, KOIZUMI KOTOMI, GOITSUKA EI, TOBA YURINA, SHIOZAKI KAZUMA, NAKA TOMOMI, SATO YASUKO, SAKAMOTO MAI
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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