| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an agent for preventing blooming, capable of preventing the blooming at normal temperature caused when being preserved at a normal temperature by a very small added amount without changing the properties of the chocolate part in a tempering-type chocolate, to provide the chocolate prevented from the occurrence of the blooming at the normal temperature, and to provide a method for preventing the blooming of the chocolate at the normal temperature. <P>SOLUTION: The agent for preventing the blooming at the normal temperature contains an ester-interchanged oil and fat, preferably ≥5 mass% of triglycerides containing both of a ≤14C saturated fatty acid and ≥20C saturated fatty acid in the triglyceride composition. The chocolate is obtained by using the agent for preventing the blooming. The method for preventing the blooming of the chocolate at the normal temperature includes adding the ester-interchanged oil and fat to the chocolate. <P>COPYRIGHT: (C)2012,JPO&INPIT |
