BLOOM INHIBITOR FOR CHOCOLATE OR CHOCOLATE CAKE

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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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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creator SANO MICHIHIKO
MARUZENI SHIYOUSHI
YOKOBORI HIDEO
description 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.
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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.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1983</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNB38vH391Xw9PPwdPIM8Q9ScANiZw9_Z38fxxBXBRSOs6O3Kw8Da1piTnEqL5TmZlBwcw1x9tBNLciPTy0uSExOzUstifcKCDa1MDOwNDF1NCZCCQCuNSW3</recordid><startdate>19830411</startdate><enddate>19830411</enddate><creator>SANO MICHIHIKO</creator><creator>MARUZENI SHIYOUSHI</creator><creator>YOKOBORI HIDEO</creator><scope>EVB</scope></search><sort><creationdate>19830411</creationdate><title>BLOOM INHIBITOR FOR CHOCOLATE OR CHOCOLATE CAKE</title><author>SANO MICHIHIKO ; MARUZENI SHIYOUSHI ; YOKOBORI HIDEO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPS5860945A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1983</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SANO MICHIHIKO</creatorcontrib><creatorcontrib>MARUZENI SHIYOUSHI</creatorcontrib><creatorcontrib>YOKOBORI HIDEO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SANO MICHIHIKO</au><au>MARUZENI SHIYOUSHI</au><au>YOKOBORI HIDEO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BLOOM INHIBITOR FOR CHOCOLATE OR CHOCOLATE CAKE</title><date>1983-04-11</date><risdate>1983</risdate><abstract>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. 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subjects 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
title BLOOM INHIBITOR FOR CHOCOLATE OR CHOCOLATE CAKE
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