A blooming resistant chocolate
    1.
    发明授权
    A blooming resistant chocolate 失效
    耐开花的巧克力

    公开(公告)号:US4847105A

    公开(公告)日:1989-07-11

    申请号:US18607

    申请日:1987-02-25

    CPC分类号: A23G1/36 A23G1/56 A23G2200/08

    摘要: A hard butter of the present invention is obtained by adding 0.05 to 20% by weight of polyglycerol fatty acid ester(s), which is prepared by binding four or more moles in average of fatty acid(s) to polyglycerol(s) having five or more in average of hydroxyl groups, to a hard butter. With the use of the hard butter of the present invention, the anti-blooming properties of a chocolate are enhanced with little limitation on the composition of the same. In particular, chocolates containing trans and lauric hard butters can be more freely compounded thereby than in the case of conventional ones.

    摘要翻译: 通过加入0.05至20重量%的聚甘油脂肪酸酯获得本发明的硬脂奶油,所述聚甘油脂肪酸酯通过将平均脂肪酸的四摩尔或更多摩尔与具有五个脂肪酸的聚甘油结合而制备 或更多的羟基的平均值。 通过使用本发明的硬质奶油,巧克力的防起霜性能得到增强,同时对其组成几乎没有限制。 特别地,含有反式和月桂酸硬丁酸酯的巧克力可以比常规的巧克力更合适。