Edible fat and oil, process of producing the same, and...

Details Edible fat and oil, process of producing the same, and... Edible fat and oil, process of producing the same, and...

A - Human Necessities

23

D

A23D 9/00 (2006.01) A23D 9/007 (2006.01) A23G 1/30 (2006.01) A23G 1/36 (2006.01) C11D 3/00 (2006.01)

Patent

CA 2662303

[PROBLEMS] To provide an edible oil or fat that attains a further enhancement of bloom resistance, and provide a chocolate with enhanced bloom resistance as compared with that of conventional chocolate. [MEANS FOR SOLVING PROBLEMS] The edible oil or fat is obtained by ester exchange reaction or esterification reaction and satisfies the following requirements of: (A) iodine value of 15 to 29, (B) trans fatty acid content in constituent fatty acids of 16 to 29 mass%, (C) lauric acid content in constituent fatty acids of 13 to 28 mass%, and (D) oleic acid/linolic acid/linolenic acid total content in constituent fatty acids of less than 10 mass%.

L'objet de l'invention est une huile ou des matières grasses alimentaires qui permettent d'obtenir une amélioration supplémentaire de la résistance à l'efflorescence, ainsi qu'un chocolat doté d'une résistance à l'efflorescence améliorée par rapport à celle d'un chocolat conventionnel. L'huile ou les matières grasses alimentaires sont obtenues par réaction d'échange d'ester ou réaction d'estérification et satisfont les exigences suivantes : (A) indice d'iode de 15 à 29, (B) teneur en acide gras trans dans les acides gras de l'ingrédient de 16 à 29 % en masse, (C) teneur en acide laurique dans les acides gras de l'ingrédient de 13 à 28 % en masse, et (D) teneur totale en acide oléique/acide linoléique/acide linolénique dans les acides gras de l'ingrédient inférieure à 10 % en masse.

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