| 摘要 |
PURPOSE:To obtain an improver for bloom resistance having extremely im proved bloom preventing effect on chocolate product, by using fats and oils having a specific fatty acid group, solid fat content and a rising melting point as a raw material. CONSTITUTION:An improver for bloom resistance comprising 80-99wt% fats and oils or mixed fats and oils such as a hydrogenated colza oil, etc., having 5wt%of >=20C fatty acid group, >=10wt% solid fat content at 20 deg.C, >=5wt% solid fat content at 25 deg.C and >=25 deg.C rising melting point and 1-20wt% polyglycerin fatty acid ester, wherein polyglycerin condensed ricinoleic acid is preferably used as at least part of the polyglycerin fatty acid ester. |
