Fuji Oil Group
and chocolate
Cold ice cream and
melt-in-the-mouth special coatings
Crispy, soft, and quick-melting. Since ice cream requires such a wide variety of textures, ice cream coatings are essential. Chocolate melts at 37℃, close to human body temperature. When eating ice cream frozen at around -20℃, the mouth is cooled and chocolate coatings in general are less likely to melt.
Our ice cream coatings are designed to have a low melting temperature, so that coatings can be melted even in a cold mouth. Fuji Oil Group's coatings meet the requirements for a wide range of textures of ice cream products.
Fuji Oil Group and chocolate
Chocolate fillings that can withstand temperature changes
Cold ice cream and melt-in-the-mouth special coatings
Chocolate that keeps cones crispy
Chocolate for bakery products that meet a variety of needs
Bloom-resistant compound chocolate
Non-sticky chocolate
Certified cocoa-derived raw materials
Types and origins of cocoa beans
Tempering process to make beautiful chocolate
Better For You chocolate