FOOD PRODUCT UTILIZING WATER-CONTAINING CHOCOLATE, ITS PRODUCTION AND FOOD ADDITIVE UTILIZING CHOCOLATE

PROBLEM TO BE SOLVED: To obtain a food product utilizing water-containing chocolate which contains a specific glycerides, pleasantly melts in mouth, maintains excellent taste and texture for a long period of time and shows excellent operability, when produced. SOLUTION: This chocolate product contai...

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Bibliographic Details
Main Authors NAKAJIMA YOSHINOBU, TOMONOBU KAZUICHI, MORISHITA AKITOSHI
Format Patent
LanguageEnglish
Published 04.02.1997
Edition6
Subjects
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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Summary:PROBLEM TO BE SOLVED: To obtain a food product utilizing water-containing chocolate which contains a specific glycerides, pleasantly melts in mouth, maintains excellent taste and texture for a long period of time and shows excellent operability, when produced. SOLUTION: This chocolate product contains 1-60wt.%, preferably 1-20wt.% of a triglyceride in which at least one of fatty acid residue in the 1- and 3- positions is a 8-12C saturated fatty acid (T), the other residue in the 1- and 3-positions is a 14-22C saturated fatty acid (X), and the fatty acid residue in the 2-position is a 18C unsaturated fatty acid (U) (namely TUT type + TUX type triglyceride). The saturated fatty acid in the triglyceride component is preferably lauric acid of 12 carbon atoms.
Bibliography:Application Number: JP19950182395