초록 ▼

The blooming resistance improver of the present invention comprises an oleaginous composition containing 80 to 99% (by weight; the same will apply hereinafter) of fat(s) and/or oil(s), which contain 5% or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 10% o

The blooming resistance improver of the present invention comprises an oleaginous composition containing 80 to 99% (by weight; the same will apply hereinafter) of fat(s) and/or oil(s), which contain 5% or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 10% or above and 5% or above at 20°C. and 25°C., respectively, and a rising melting point of 25°C. or above, and 1 to 20% of polyglycerol fatty acid ester(s). It exerts a remarkably high effect of inhibiting blooming on chocolates.

대표청구항 ▼

A blooming resistance improver for chocolates which comprises an oleaginous composition containing 80 to 99% by weight of at least one component selected from the group consisting of fats, oils and mixtures of fats and oils, which contain 5% or more fatty acid group(s) having 20 or more carbon atoms

A blooming resistance improver for chocolates which comprises an oleaginous composition containing 80 to 99% by weight of at least one component selected from the group consisting of fats, oils and mixtures of fats and oils, which contain 5% or more fatty acid group(s) having 20 or more carbon atoms and solid fat contents of 10% or above and of 5% or above at 20°C. and 25°C., respectively, and a rising melting point of 25°C. or above, and 1 to 20% of at least one polyglycerol fatty acid ester, wherein 1 to 30% of said at least one polyglycerol fatty acid ester is condensed polyglycerol ricinoleate.