BLOOM INHIBITOR FOR CHOCOLATE OR CHOCOLATE CAKE

PURPOSE:A bloom inhibitor for chocolate or chocolate cake, consisting of a specific steroid compound, and having the ability to suppress the uneven distribution, aggregation and transfer of a specific component in the chocolate and keep the chocolate homogeneous for a long term. CONSTITUTION:A bloom...

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Bibliographische Detailangaben
Hauptverfasser:	SANO MICHIHIKO, MARUZENI SHIYOUSHI, YOKOBORI HIDEO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY 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:	PURPOSE:A bloom inhibitor for chocolate or chocolate cake, consisting of a specific steroid compound, and having the ability to suppress the uneven distribution, aggregation and transfer of a specific component in the chocolate and keep the chocolate homogeneous for a long term. CONSTITUTION:A bloom inhibitor consisting of one or two or more of steroid compounds, e.g. cholesteryl acetate or myristyl cytosteryl ether, having one or more hydroxyl groups in the molecule and at least one of the hydroxyl groups etherified and/or esterified in an amount of 0.1-8.0wt%, preferably 0.4-4.0wt%, based on the chocolate.