| 摘要 |
PROBLEM TO BE SOLVED: To produce an oil-in-water type emulsion containing a chocolate component hardly causing increase of a viscosity and 'Bote' (a plasticized state) regardless of good flavor, texture and properties to be liquefied in a mouth, excellent in foaming stability and good in operability. SOLUTION: This emulsion contains 25-70 wt.% SUS type triglyceride in the whole oil and fat, and the oil and fat having an SFC (a solid fat content exponential curve) of >=50% at 10 deg.C and >=0% at 20 deg.C as an oil and fat component. |
