| 摘要 |
PROBLEM TO BE SOLVED: To provide a fat composition for a bubble-containing chocolate, capable of enhancing the foamability of a chocolate dough without influencing the oily feeling and the meltability in the mouth of the bubble-containing chocolate.SOLUTION: The fat composition for a bubble-containing chocolate includes a sucrose fatty acid ester with an HLB of 3 or less and a polyglycerol fatty acid ester with an HLB of 5 or less, having a mass ratio (the former:the latter) of 1:9 to 9:1, with a total content of 2 to 50 mass%. Preferably the fat composition for a bubble-containing chocolate further includes a polyglycerol fatty acid ester with an HLB of 5.5 or more (having a linked fatty acid of unsaturated fatty acid) in an amount of 0.1 to 10 mass%. |
