MIGRATION INHIBITOR AND CHOCOLATE INCLUDING THE SAME

To provide a migration inhibitor for composite sweets which inhibits both fat migration and whitening in baked sweets, and also provide chocolate including the same.SOLUTION: The foregoing problem is solved by adding, to chocolate, a polyglyceryl fatty acid ester. In the polyglyceryl fatty acid este...

Full description

Saved in:
Bibliographic Details
Main Authors MURAO YUKI, MURAI TAKUYA
Format Patent
LanguageEnglish
Japanese
Published 16.01.2024
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
Online AccessGet full text

Cover

More Information
Summary:To provide a migration inhibitor for composite sweets which inhibits both fat migration and whitening in baked sweets, and also provide chocolate including the same.SOLUTION: The foregoing problem is solved by adding, to chocolate, a polyglyceryl fatty acid ester. In the polyglyceryl fatty acid ester, the average degree of polymerization of the constituent polyglycerin is 2-20. As the constituent fatty acids, all of the following are contained: (A) one or more selected from C18-22 saturated fatty acids and (B) one or more selected from C8-16 saturated fatty acids and C16-22 unsaturated fatty acids. In the total molar amount of the constituent fatty acids (A) and (B), the molar ratio of the constituent fatty acid (A) is 0.2-0.9 and the molar ratio of the constituent fatty acid (B) is 0.1-0.8.SELECTED DRAWING: None 【課題】複合菓子においてマイグレーション及び焼き菓子の白化を抑制するマイグレーション抑制剤、およびそれを含有するチョコレートを提供することを課題とする。【解決手段】本発明では、構成するポリグリセリンの平均重合度が２～２０であり、構成脂肪酸として（Ａ）炭素数が１８～２２の飽和脂肪酸から選択される一種または二種以上、および、（Ｂ）炭素数が８～１６の飽和脂肪酸および炭素数が１６～２２の不飽和脂肪酸からなる群より選択される一種または二種以上、の全てを含有し、前記構成脂肪酸（Ａ）および（Ｂ）の総モル量において、前記構成脂肪酸（Ａ）のモル比率が０．２～０．９、前記構成脂肪酸（Ｂ）のモル比率が０．１～０．８であるポリグリセリン脂肪酸エステルをチョコレートに添加することで上記課題を解決する。【選択図】なし
Bibliography:Application Number: JP20220103095