| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a bloom-preventing agent which can prevent low temperature fat bloom generated in a chocolate portion with a small amount of an additive without changing the physical properties of the chocolate portion, in a composite chocolate comprising chocolate and food materials such as nuts or baked confectionery. <P>SOLUTION: The low temperature bloom-preventing agent is characterized by containing, as active ingredients, trisaturated triglycerides satisfying (1): the content of 20C saturated fatty acids in a constituting fatty acid composition is ≥5 mass%; and (2) a 20C saturated fatty acid content (mass%) in the constituting fatty acid composition/a ≥22C saturated fatty acid content (mass%) in the constituting fatty acid composition is ≥0.3; and/or (3) a ≥22C saturated fatty acid content in the constituting fatty acid composition is ≤40 mass%. <P>COPYRIGHT: (C)2011,JPO&INPIT |
