| 摘要 |
The suppression of blooming in non-tempered chocolates, particularly blooming countermeasures for non-lauric-acid and non-trans non-tempered chocolates, has been desired. In the present invention, blooming in non-tempered chocolates is suppressed by causing the inclusion of a diglyceride comprising a saturated fatty acid of which the number of carbon atoms in the constituent fatty acids is 8-18.
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