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WO2023167265A1 - Agent de prévention du blanchiment gras - Google Patents

Agent de prévention du blanchiment gras Download PDF

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Publication number
WO2023167265A1
WO2023167265A1 PCT/JP2023/007702 JP2023007702W WO2023167265A1 WO 2023167265 A1 WO2023167265 A1 WO 2023167265A1 JP 2023007702 W JP2023007702 W JP 2023007702W WO 2023167265 A1 WO2023167265 A1 WO 2023167265A1
Authority
WO
WIPO (PCT)
Prior art keywords
structural unit
mass
fatty acid
fat bloom
content
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2023/007702
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English (en)
Japanese (ja)
Inventor
知洋 粟飯原
哲史 有馬
絵梨子 内藤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mitsubishi Chemical Corp
Original Assignee
Mitsubishi Chemical Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mitsubishi Chemical Corp filed Critical Mitsubishi Chemical Corp
Priority to JP2024504739A priority Critical patent/JPWO2023167265A1/ja
Priority to CN202380023825.2A priority patent/CN118765161A/zh
Publication of WO2023167265A1 publication Critical patent/WO2023167265A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers

Definitions

  • the present invention relates to a fat bloom inhibitor and tempering chocolate containing it.
  • Fatty foods include, for example, chocolate.
  • Chocolate is usually made from cacao mass, cocoa butter, sugar, milk powder, etc. as main raw materials. manufactured.
  • Fat-bloomed chocolate has a reduced commercial value due to its reduced flavor and texture.
  • tempering chocolate using tempering-type oils and fats such as cocoa butter and tempering-type hard butter, which is a fat substitute thereof, tends to cause crystal polymorphism and fat bloom.
  • a fat bloom inhibitor containing a sucrose fatty acid ester is used, and the sucrose fatty acid ester contains palmitic acid, stearic acid, and 18 to 18 carbon atoms. 22 unsaturated fatty acids, the stearic acid is 1.2 to 4 mol per 1 mol of palmitic acid, and the unsaturated fatty acid is 5 to 35% by mass. It is
  • a fat bloom inhibitor containing a sucrose fatty acid ester the sucrose fatty acid ester has (i) an average degree of esterification of 5 or more and 8 or less, and (ii) as a constituent fatty acid,
  • An anti-fat bloom agent comprising a fatty acid of 2-10 carbon atoms (b1) and a fatty acid of 16-22 carbon atoms (b2).
  • the fat bloom inhibitors described in Patent Documents 1 and 2 are effective in suppressing fat bloom in chocolates that do not require tempering, but are effective in suppressing fat bloom in tempered chocolate. no mention of On the other hand, since most chocolate products on the market are tempered chocolate, there is a demand for a fat bloom inhibitor that is effective in suppressing fat bloom in tempered chocolate.
  • the present invention has been made in view of the above-mentioned conventional circumstances, and an object to be solved is to provide a fat bloom inhibitor that can prevent fat bloom in tempering chocolate for a long period of time.
  • the present invention relates to the following ⁇ 1> to ⁇ 5>.
  • a fat bloom inhibitor for tempering chocolate containing a sucrose fatty acid ester The fatty acid-derived structural unit ⁇ constituting the sucrose fatty acid ester is Having a structural unit A derived from a saturated fatty acid having 12 to 16 carbon atoms, a structural unit B derived from stearic acid, and a structural unit C derived from an unsaturated fatty acid having 16 to 22 carbon atoms, The molar ratio of the structural unit A to the structural unit C is 2.35 or more, The molar ratio of the structural unit A to the structural unit B is 1 or more, The content of the structural unit C is 29% by mass or less, The content of structural units derived from saturated fatty acids having 12 to 22 carbon atoms in the structural unit ⁇ is 71% by mass or more, The content of the structural unit derived from the saturated fatty acid having 16 carbon atoms relative to the content of the structural unit derived from the saturated fatty fatty
  • the structural unit A is a structural unit derived from at least one saturated fatty acid of lauric acid, myristic acid and palmitic acid
  • the structural unit C is a structural unit derived from at least one unsaturated fatty acid of oleic acid and linoleic acid
  • the content of the structural unit A in the structural unit ⁇ is 45 to 90% by mass
  • the content of the structural unit B in the structural unit ⁇ is 20 to 55% by mass
  • ⁇ 3> The fat bloom inhibitor according to ⁇ 1> or ⁇ 2>, which contains 90 to 100% by mass of the sucrose fatty acid ester.
  • the crystal system of cocoa butter contained in chocolate is mainly ⁇ 2-type crystals, but in chocolate, cocoa butter tends to undergo a gradual solid phase transition to ⁇ 1-type crystals, which is a thermodynamically stable crystal system. Fat bloom results from the growth of cocoa butter as stable crystals.
  • the fat bloom inhibitor of the present invention has a specific composition, so that it has excellent affinity for cocoa butter contained in tempering chocolate, and the crystal system of cocoa butter contained in tempering chocolate is changed from ⁇ 2 type crystals to ⁇ 1 type crystals. It can effectively suppress phase transition to crystals and prevent fat bloom of tempering chocolate for a long period of time.
  • the anti-fat bloom agent of the present invention has an impurity effect on cocoa butter crystals.
  • the fat bloom inhibitor of the present invention is a fat bloom inhibitor for tempering chocolate containing a sucrose fatty acid ester,
  • the fatty acid-derived structural unit ⁇ constituting the sucrose fatty acid ester is Having a structural unit A derived from a saturated fatty acid having 12 to 16 carbon atoms, a structural unit B derived from stearic acid, and a structural unit C derived from an unsaturated fatty acid having 16 to 22 carbon atoms,
  • the molar ratio of the structural unit A to the structural unit C is 2.35 or more
  • the molar ratio of the structural unit A to the structural unit B is 1 or more
  • the content of the structural unit C is 29% by mass or less
  • the content of structural units derived from saturated fatty acids having 12 to 22 carbon atoms in the structural unit ⁇ is 71% by mass or more
  • the content of the structural unit derived from the saturated fatty acid having 16 carbon atoms is 38% by mass or more relative to the content of the structural unit derived from the saturated
  • fat bloom in chocolate is thought to be caused by changes in the crystalline form of fats and oils in chocolate. That is, in tempering chocolate using a tempering-type fat such as cocoa butter as a raw material fat, there are many ⁇ 2-type crystals that are optimal for chocolate in the chocolate, but the ⁇ 2-type crystals are more stable crystals of cocoa butter during storage. It transitions to the ⁇ 1 type, which is the type, and crystal grows, and as a result, fat bloom is likely to be generated.
  • the anti-fat bloom agent of the present invention has a constituent fatty acid of the same type as that of cocoa butter, and thus has a high affinity for cocoa butter and is easily mixed with cocoa butter.
  • the fat bloom inhibitor of the present invention is configured to have a higher content of structural units derived from saturated fatty acids having 16 carbon atoms than cocoa butter.
  • the structural unit derived from saturated fatty acid having 16 carbon atoms has a difference in fatty acid from cocoa butter, and the adsorption of sucrose fatty acid ester to the crystal lattice has the effect of suppressing structural change during transition, resulting in tempering chocolate.
  • the crystal system of cocoa butter contained in can effectively suppress the phase transition from ⁇ 2-type crystals to ⁇ 1-type crystals, and can prevent fat bloom of tempering chocolate for a long period of time.
  • sucrose fatty acid ester contained in the anti-fat bloom agent of the present invention is an ester of sucrose and fatty acid.
  • Sucrose may be a synthetic product, a commercially available product, or a recovered product from a reaction during production (recovered sucrose).
  • the content of the sucrose fatty acid ester in the anti-fat bloom agent of the present invention is preferably 90 to 100% by mass, more preferably 95 to 100% by mass, and still more preferably 97 to 100% by mass, because it is easy to prevent fat bloom. %.
  • the fatty acid-derived structural unit ⁇ constituting the sucrose fatty acid ester is a structural unit A derived from a saturated fatty acid having 12 to 16 carbon atoms, a structural unit B derived from stearic acid, and carbon and a structural unit C derived from unsaturated fatty acids of numbers 16 to 22.
  • Cocoa butter containing a structural unit A derived from a saturated fatty acid having 12 to 16 carbon atoms, a structural unit B derived from stearic acid, and a structural unit C derived from an unsaturated fatty acid having 16 to 22 carbon atoms, thereby containing these structural units. It has a composition that has a high affinity for, is easy to mix with the cocoa butter contained in the tempering chocolate, and has a fat and oil composition that can suppress fat bloom.
  • saturated fatty acid having 12 to 16 carbon atoms lauric acid, myristic acid and palmitic acid are preferred, and palmitic acid is more preferred.
  • unsaturated fatty acids having 16 to 22 carbon atoms include monounsaturated fatty acids such as palmitoleic acid, oleic acid, elaidic acid, paxenoic acid, and erucic acid, linoleic acid, ⁇ -linolenic acid, and ⁇ -linolenic acid. acid, polyunsaturated fatty acids such as dihomo- ⁇ -linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid.
  • unsaturated fatty acids having 17 to 19 carbon atoms are preferable, and oleic acid and linoleic acid, particularly oleic acid, are more preferable because the effect of suppressing fat bloom can be obtained more efficiently.
  • the ratio (A/C) of the content of the structural unit A to the content of the structural unit C is 2.35 or more in terms of molar ratio, the crystal structure of cocoa butter By increasing the effect of impurities and suppressing the phase transition of the cocoa butter crystal system from ⁇ 2-type crystals to ⁇ 1-type crystals, the effect of suppressing fat bloom can be efficiently obtained, and fat bloom can be prevented for a long period of time.
  • the ratio of the content of the structural unit A to the content of the structural unit C is preferably 2.40 or more, more preferably 2.60 or more in terms of molar ratio. is preferably 6 or less, more preferably 5 or less, still more preferably 4 or less, and particularly preferably 3 or less in molar ratio.
  • the ratio (A/B) of the content of the structural unit A to the content of the structural unit B in the structural unit ⁇ is 1 or more in terms of molar ratio. If the ratio of the content of the structural unit A to the content of the structural unit B is within the above range, the effect of impurities on the crystal structure of cocoa butter is increased, and the crystal system of cocoa butter changes from ⁇ 2-type crystals to ⁇ 1-type crystals. and fat bloom can be prevented for a long period of time.
  • the molar ratio of the structural unit A content to the structural unit B content is preferably 1.05 or more, more preferably 1.1 or more, even more preferably 1.5 or more, and even more preferably 1.5 or more. 6 or more, particularly preferably 1.7 or more, most preferably 1.8 or more. In addition, the molar ratio is preferably 2.5 or less, more preferably 2 or less, and even more preferably 1.9 or less.
  • Structural unit ⁇ may have structural units other than structural units A to C.
  • structural unit derived from saturated fatty acid having 17 to 22 carbon atoms structural unit derived from unsaturated fatty acid having 12 to 15 carbon atoms.
  • structural units X derived from fatty acids other than these may also be included.
  • saturated fatty acids having 17 to 22 carbon atoms it is preferable to use saturated fatty acids having 20 to 22 carbon atoms from the viewpoint that the effect of suppressing fat bloom can be obtained more efficiently.
  • saturated fatty acids having 20 to 22 carbon atoms arachidic acid and behenic acid can be used. can.
  • Examples of unsaturated fatty acids with 12 to 15 carbon atoms include myristoleic acid, palmitoleic acid, and sapienic acid.
  • structural unit ⁇ may contain structural units other than structural units A to C.
  • the content of the structural unit derived from the saturated fatty acid having 16 carbon atoms relative to the content of the structural unit derived from the saturated fatty acid having 12 to 22 carbon atoms is 38% by mass or more.
  • the structural unit derived from the saturated fatty acid having 16 carbon atoms is coco
  • the crystal system of cocoa butter is enhanced by increasing the effect of impurities on the crystal structure of cocoa butter by suppressing the structural change at the time of transition due to the adsorption of sucrose fatty acid esters to the crystal lattice. can effectively suppress the phase transition from ⁇ 2-type crystals to ⁇ 1-type crystals and prevent fat bloom for a long period of time.
  • the content of the structural unit derived from the saturated fatty acid having 16 to 22 carbon atoms relative to the content of the structural unit derived from the saturated fatty acid having 12 to 22 carbon atoms is preferably 39% by mass or more, and more preferably 40% by mass or more. 42% by mass or more is more preferable, 43% by mass or more is even more preferable, 45% by mass or more is particularly preferable, 46% by mass or more is particularly preferable, and 47% by mass or more is most preferable.
  • the content is more preferably 70% by mass or less, further preferably 65% by mass or less, even more preferably 63% by mass or less, and particularly preferably 60% by mass or less. % by mass or less is particularly preferred, and 55% by mass or less is most preferred.
  • the content of structural unit C in structural unit ⁇ is 29% by mass or less. If the content of the structural unit C is within the above range, the effect of impurities on the crystal structure of cocoa butter is increased, and the phase transition of the cocoa butter crystal system from ⁇ 2-type crystals to ⁇ 1-type crystals is suppressed. Fat bloom can be prevented for a long time.
  • the content is preferably 27% by mass or less, more preferably 25% by mass or less, even more preferably 24% by mass or less, even more preferably 23.5% by mass or less, particularly preferably 23% by mass or less, and 22.5% by mass. % by mass or less is most preferred.
  • the content is preferably 10% by mass or more, more preferably 13.5% by mass or more, still more preferably 15% by mass or more, even more preferably 17% by mass or more, particularly preferably 20% by mass or more. % by mass or more is most preferred.
  • the content of structural unit A in structural unit ⁇ is preferably 45 to 90% by mass from the viewpoint of preventing fat bloom for a longer period of time.
  • the content of the structural unit A in the structural unit ⁇ is more preferably 45.5% by mass or more, further preferably 46% by mass or more, and 47% by mass or more, 47.5% by mass or more, and 48% by mass in that order. The above is even more preferable.
  • the content of the structural unit A in the structural unit ⁇ is more preferably 85% by mass or less, more preferably 80% by mass or less, even more preferably 75% by mass or less, particularly preferably 70% by mass or less, and 65% by mass in this order. % or less, 62 mass % or less, or 60 mass % or less is particularly preferable, and 59 mass % or less is most preferable.
  • the content of the structural unit B in the structural unit ⁇ is preferably 20 to 55% by mass from the viewpoint of preventing fat bloom for a longer period of time.
  • the content of structural unit B in structural unit ⁇ is more preferably 25% by mass or more, more preferably 27% by mass or more, even more preferably 28% by mass or more, particularly preferably 28.5% by mass, and 29% by mass. The above is most preferable.
  • the content of structural unit B in structural unit ⁇ is more preferably 50% by mass or less, still more preferably 45% by mass or less, even more preferably 44.5% by mass or less, and most preferably 40% by mass or less.
  • the content of structural units derived from saturated fatty acids having 12 to 22 carbon atoms in the structural unit ⁇ is 71% by mass or more. If the content of structural units derived from saturated fatty acids having 12 to 22 carbon atoms is within the above range, the effect of impurities on the crystal structure of cocoa butter is increased, and the crystal system of cocoa butter changes from ⁇ 2-type crystals to ⁇ 1-type crystals. and fat bloom can be prevented for a long period of time.
  • the content is more preferably 73% by mass or more, further preferably 75% by mass or more, particularly preferably 76% by mass or more, and most preferably 77% by mass or more.
  • the content is more preferably 90% by mass or less, more preferably 89% by mass or less, even more preferably 88.5% by mass or less, and 88% by mass or less. Particularly preferred are 87% by mass or less, 85% by mass or less, 82.5% by mass or less, 80% by mass or less, 79% by mass or less, and most preferably 78% by mass or less.
  • the structural unit ⁇ of the sucrose fatty acid ester is a structural unit other than the structural units A to C, a structural unit derived from a saturated fatty acid having 17 to 22 carbon atoms, and a structural unit derived from an unsaturated fatty acid having 12 to 15 carbon atoms. It may contain a structural unit X derived from a fatty acid.
  • the content of structural unit X in structural unit ⁇ is preferably 0 to 1% by mass, more preferably 0 to 0.9% by mass, and still more preferably 0 to 0.8% by mass.
  • the method for producing the fat bloom inhibitor of the present invention is not particularly limited.
  • a fatty acid methyl ester and sucrose are dissolved in a solvent such as dimethylsulfoxide, and transesterification is performed under reduced pressure in the presence of a catalyst such as potassium carbonate. Thereafter, the product is neutralized with potassium lactate, the solvent is removed, and the product is purified to produce an anti-fat bloom agent.
  • the fat bloom inhibitor of the present invention can be used in a desired state such as solid, powder, or pellet form.
  • the tempering chocolate according to this embodiment contains the fat bloom inhibitor of the present invention.
  • the content of the anti-fat bloom agent of the present invention in the tempering chocolate according to this embodiment is preferably 0.1 to 1 part by mass with respect to 100 parts by mass of the tempering chocolate.
  • the fat bloom inhibitor of the present invention is more preferably 0.3 parts by mass or more, still more preferably 0.35 parts by mass or more, and particularly preferably 0.4 parts by mass or more with respect to 100 parts by mass of tempering chocolate. good.
  • the content of the fat bloom inhibitor of the present invention in the tempering chocolate according to the present embodiment is more preferably 0.8 parts by mass or less, more preferably 0.75 parts by mass or less, and particularly preferably 100 parts by mass of the tempering chocolate. is preferably 0.7 parts by mass or less.
  • the content of the fat bloom inhibitor of the present invention in the tempering chocolate according to the present embodiment is preferably 1 to 3 parts by mass, more preferably 1 to 3 parts by mass with respect to 100 parts by mass of cocoa butter contained in the tempering chocolate. 2.5 parts by mass, more preferably 1 to 2.0 parts by mass.
  • the tempering chocolate according to this embodiment usually contains tempering fats and oils, sugars, and the fat bloom inhibitor of the present invention.
  • the tempering chocolate according to this embodiment may contain other optional additives in addition to the above components.
  • Other optional additives include, for example, seed agents; antioxidants; coloring agents; perfumes and the like. Among these optional additives, it is preferable to contain a seed agent.
  • the content of the optional additive in the tempering chocolate according to this embodiment is preferably 0 to 1 part by mass with respect to 100 parts by mass of the oil-based food.
  • the tempering chocolate according to this embodiment may contain raw materials other than the fats and oils and additives described above.
  • the raw materials include sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharification product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, Sugars such as reduced sugar polydextrose, oligosaccharide, sorbitol, reduced lactose, trehalose, xylose, xylitose, maltitol, erythritol, mannitol, raffinose, and dextrin; dairy products such as skim milk powder; cacao mass other than cocoa butter, cocoa powder, etc.
  • cacao ingredients various powders such as soybean flour, soybean protein, processed fruits, processed vegetables, powdered green tea, and coffee powder; gums; starches; Emulsifiers such as fatty acid esters and sorbitan fatty acid esters; pulverized nuts, fruit juice powder, freeze-dried fruit chips, coffee chips, caramel, green tea, cacao nibs, puffed snack foods, biscuit chips, candy chips, chocolate chips, dried fruits, Flavoring agents such as marshmallows can be mentioned.
  • the content of such raw materials in the tempering chocolate is preferably 45 to 75% by mass.
  • the tempering chocolate according to the present embodiment may contain each raw material in the following contents; sucrose (sugar, powdered sugar) is preferably 0 to 60% by mass, more preferably 20 to 60% by mass, More preferably 25 to 55% by mass; lactose, glucose, fructose, maltose preferably 0 to 25% by mass, more preferably 5 to 20% by mass, more preferably 10 to 20% by mass; sorbitol, reduced lactose, trehalose, Xylose, xylitose, maltitol, erythritol, mannitol, raffinose and dextrin are preferably 0 to 15% by mass, more preferably 1 to 10% by mass, still more preferably 3 to 10% by mass; 0 to 45% by mass, more preferably 2 to 40% by mass, more preferably 4 to 35% by mass; cocoa mass other than cocoa butter components, cocoa components such as cocoa powder are preferably 0 to 80% by mass, more preferably 0
  • % or less are preferably 0% by mass or more, more preferably 0.01% by mass or more, further preferably 0.01% by mass or more; 05% by mass or more, particularly preferably 0.1% by mass or more, and the upper limit is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, and even more preferably 0.6% by mass. % or less, particularly preferably 0.7 mass % or less, most preferably 0.5 mass % or less.
  • Tempering chocolate using the anti-fat bloom agent of the present invention can be obtained by a general tempering chocolate production method.
  • cacao mass, or cocoa powder and sugar, oil, skim milk powder, whole milk powder, etc. are rolled, conching, and tempering (for example, so-called tempering method, seed tempering method, etc.) to rub the chocolate dough. Just do it.
  • a predetermined amount of the fat bloom inhibitor may be dissolved and mixed in advance in the raw material fats and oils of the tempering chocolate.
  • the anti-fat bloom agent of the present invention may be added at any stage of the manufacturing process prior to tempering the tempered chocolate.
  • Example 1 0.5 parts of sucrose fatty acid ester having structural units shown in Table 1, 64 parts of cocoa mass, 6 parts of cocoa butter (41.2 parts of cocoa butter in total with cocoa butter contained in cocoa mass), 30 parts of sugar and 0.1 part of lecithin was mixed with a mixer, put into a melanger and pulverized to obtain chocolate dough (100 parts of cocoa butter and 1.2 parts of sucrose fatty acid ester). The temperature of the resulting chocolate dough was adjusted to 32° C., and a seeding agent (NK Quick Temper, manufactured by Nisshin Kako Co., Ltd.) was added to 0.1% of chocolate (0.24% by mass of cocoa butter) and seeded with a spatula. agent was dispersed.
  • a seeding agent (NK Quick Temper, manufactured by Nisshin Kako Co., Ltd.) was added to 0.1% of chocolate (0.24% by mass of cocoa butter) and seeded with a spatula. agent was dispersed.
  • the chocolate was poured into a round mold (A-5007, vada House Co., Ltd., 7 g per piece) and cooled at 8°C for 30 minutes.
  • the chocolate obtained after cooling and solidification was aged at 20° C. for 7 days to obtain the chocolate of Example 1.
  • Example 2 Comparative Examples 1, 3 and 4> Chocolates of Example 2 and Comparative Examples 1, 3 and 4 were obtained in the same manner as in Example 1 except that the structural units of the sucrose fatty acid esters used were as shown in Table 1.
  • the chocolates of Examples 1 and 2 containing the anti-blooming agent of the present invention were able to prevent fat blooming for a long period of time.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un agent de prévention du blanchiment gras pour le tempérage du chocolat. L'agent de prévention du blanchiment gras contient un ester d'acide gras de saccharose. L'unité structurale α dérivée d'acide gras constitutif de l'ester d'acide gras de saccharose a une unité structurale A dérivée d'acide gras saturé en C12-16, une unité structurale B dérivée d'acide stéarique, et une unité structurale C dérivée d'acide gras insaturé en C16-22. Le rapport molaire de A à C, le rapport molaire de A à B, la teneur de C, la teneur d'une unité structurale dérivée d'acide gras saturé en C12-22 dans α, et le rapport de la teneur d'une unité structurale dérivée d'acide gras saturé en C16 à la teneur de l'unité structurale dérivée d'acide gras saturé en C12-22 sont dans des plages spécifiques.
PCT/JP2023/007702 2022-03-02 2023-03-01 Agent de prévention du blanchiment gras Ceased WO2023167265A1 (fr)

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JP2024504739A JPWO2023167265A1 (fr) 2022-03-02 2023-03-01
CN202380023825.2A CN118765161A (zh) 2022-03-02 2023-03-01 防脂霜剂

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02249452A (ja) * 1989-03-23 1990-10-05 Mitsubishi Kasei Corp チョコレートのファットブルーム防止剤
JPH06153798A (ja) * 1991-09-11 1994-06-03 Mitsubishi Kasei Corp チョコレートのファットブルーム防止剤
JP2017029041A (ja) * 2015-07-30 2017-02-09 日新化工株式会社 板チョコレートおよびファットブルーム防止剤
WO2018163715A1 (fr) * 2017-03-08 2018-09-13 第一工業製薬株式会社 Inhibiteur de blanchiment gras et produit à base de chocolat
JP2020129989A (ja) * 2019-02-14 2020-08-31 第一工業製薬株式会社 食品用油脂組成物、チョコレート製品及びファットブルーム防止剤

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02249452A (ja) * 1989-03-23 1990-10-05 Mitsubishi Kasei Corp チョコレートのファットブルーム防止剤
JPH06153798A (ja) * 1991-09-11 1994-06-03 Mitsubishi Kasei Corp チョコレートのファットブルーム防止剤
JP2017029041A (ja) * 2015-07-30 2017-02-09 日新化工株式会社 板チョコレートおよびファットブルーム防止剤
WO2018163715A1 (fr) * 2017-03-08 2018-09-13 第一工業製薬株式会社 Inhibiteur de blanchiment gras et produit à base de chocolat
JP2020129989A (ja) * 2019-02-14 2020-08-31 第一工業製薬株式会社 食品用油脂組成物、チョコレート製品及びファットブルーム防止剤

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CN118765161A (zh) 2024-10-11

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