Oil or fat for tempering type chocolate
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United States of America Patent
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May 17, 2022
Grant Date -
Jul 28, 2016
app pub date -
Oct 1, 2014
filing date -
Oct 6, 2013
priority date (Note) -
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Abstract
An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat having a content of saturated fatty acids of 5 to 50% in the constituent fatty acids thereof and by further containing 5 to 50 ppm of malonyl isoflavone glycoside. A chocolate in which the oil or fat is blended is also described.
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