| 摘要 |
PROBLEM TO BE SOLVED: To provide oil-in-water chocolates having excellent preservability, melting feeling in the mouth, and water retainability, heat resistance and especially even just after being produced and excellent shape retention even being kept at 30-40°C and free from taking off from the water and oil separation. SOLUTION: The oil-in-water chocolates contain lysophospholipoprotein and 5-30 wt.% of water. COPYRIGHT: (C)2003,JPO
|
