OILY FOOD CONTAINING HEAT-GENERATING MATERIAL
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United States of America
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Issued Date -
Nov 21, 2024
app pub date -
Aug 24, 2022
filing date -
Aug 24, 2022
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Abstract
In an oily food such as chocolate or sandwich filling, by blending and dispersing in the oily food a material that generates heat by contact with moisture, such as zeolite, a calcium compound, or a mixture of a calcium compound and an organic acid, in a state not in contact with moisture so that a calorific value derived from a heat-generating material is 1.0 J/g or more per oily food, it is possible to improve melt-in-the-mouth texture of the oily food without changing triglyceride composition of oils and/or fats contained in the oily food.
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