| 摘要 |
<p>A process for producing water-containing chocolates of the water-in-oil type by mixing a chocolate dough with aqueous components wherein use is made of sucrose fatty acid esters having an HLB of 3 or less and carrying 16 to 18 carbon atoms in the main constituting fatty acids and polyglycerol polyricinolate each in an amount of from 0.05 to 5.0 % by weight based on the chocolate dough.</p> |
