油化学
Online ISSN : 1884-2003
ISSN-L : 0513-398X
カカオ脂類似脂肪の製造研究 (第3報)
パーム核分別脂によるチョコレートの製造およびその性状について
立石 悌三郎藤原 正雄中山 貞雄
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1961 年 10 巻 11 号 p. 666-670

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The condition of making chocolate using fractionated palm kernel oil, and the qualities of the products were investigated. The results were as follows :
1) When making bitter type chocolate, mixing the fractionated palm kernel oil in cacao butter caused melting point lowering, but it was proved that the cacao butter could be replaced with fractionated palm kernel oil up to 40 per cent.
2) In case of cacao type chocolate, a chocolate was prepared by fractionated palm kernel oil only. The products was of good quality with higher melting point compared with that using cacao butter only. It showed virtually very good quality as summer chocolate. It was noticed that the fractionated palm kernel oil did not necessiate the tempering which is one of the most difficult operations in chocolate making.

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