Assertion: bloom's amount | /r/HasProperty | large
Facets:
Source sentences:
text: Further, when the amount of palmitic acid residue and/or stearic acid residue is small and the amount of mid-chain fatty acid residue is large, a soapy flavor results in the case that the mid-chain fatty acid is lauric acid.
text: When the amount of trisaturated glycerides is larger, workability is liable to deteriorate because of increase in viscosity during tempering and, when the total amount of monosaturated-diunsaturated glycerides and triunsaturated glycerides is too large, the product is liable to have sticky mouth feel.
text: However, in No. 2, increase in viscosity during tempering is high because the amount of trisaturated triglycerides in the anti-blooming agent is too large and therefore workability becomes slightly bad, and the product has slightly sticky mouth feel because diunsaturated-monosaturated triglycerides and triunsaturated triglycerides are too much.
text: Further, when the amount of palmitic acid residue and/or stearic acid residue is small and the amount of mid-chain fatty acid residue is large, a soapy flavor results in the case that the mid-chain fatty acid is lauric acid.
text: When the amount of trisaturated glycerides is larger, workability is liable to deteriorate because of increase in viscosity during tempering and, when the total amount of monosaturated-­diunsaturated glycerides and triunsaturated glycerides is too large, the product is liable to have sticky mouth feel.
text: However, in No. 2, increase in viscosity during tempering is high because the amount of trisaturated triglycerides in the anti-blooming agent is too large and therefore workability becomes slightly bad, and the product has slightly sticky mouth feel because diunsaturated-monosaturated triglycerides and triunsaturated triglycerides are too much.
text: When the amount of trisaturated glycerides is larger, workability is liable to be deteriorated because an increase in viscosity during tempering and, when the total amount of monosaturated-diunsaturated glycerides and triunsaturated glycerides is too large, the product is liable to have a sticky mouth feel.
text: However, in No. 2, increase in viscosity during tempering is high because the amount of trisaturated triglycerides in the anti-blooming agent is too large and therefore workability becomes slightly bad, and the product has slightly sticky mouth feel because of too much diunsaturated-monosaturated triglycerides and triunsaturated trigycerides.