BLOOM-PREVENTING AGENT AND LAURIN SERIES FAT OR FATTY OIL AND CHOCOLATE CONTAINING THE SAME

PURPOSE:To obtain a bloom-preventing agent not causing the deterioration of the flavors of foods, and a chocolate containing a laurin series fat or fatty oil excellent in bloom resistance. CONSTITUTION:The characteristic of this bloom-preventing agent comprises that the compounding ratio (A)/(B) rat...

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Bibliographische Detailangaben
Hauptverfasser:	YAMAGUCHI SHUICHI, KITABI KOSUKE, HAYASHI YOSHIO, IZUMI TSUGIO
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON CONFECTIONERY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS PERFUMES PREPARATION THEREOF PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR TREATMENT, NOT COVERED BY OTHER CLASSES USE OF INORGANIC OR NON-MACROMOLECULAR ORGANIC SUBSTANCES ASCOMPOUNDING INGREDIENTS
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain a bloom-preventing agent not causing the deterioration of the flavors of foods, and a chocolate containing a laurin series fat or fatty oil excellent in bloom resistance. CONSTITUTION:The characteristic of this bloom-preventing agent comprises that the compounding ratio (A)/(B) ratio of (A) the monoglyceride ester of a 16C fatty acid/(B) the monoglyceride ester of a 18C fatty acid is 30/70. The characteristic of this laurin series fat or fatty oil comprises containing (A)+(B) in an amount of >=0.5wt.%, and the characteristic of this chocolate using the laurin series fat or fatty oil comprises containing (A)+(B) in an amount of >=0.5wt.% based on the whole amount of the fat and oil components in the chocolate.