Abstract: An aqueous composition which comprises an aqueous medium (component C) and an oil-soluble substance (component B) solubilized or dispersed therein by the action of a solubilizing or dispersing agent (component A), said component A comprising a polyglycerol saturated fatty acid ester which has a cloud point of 20.degree. C. or higher and in which at least 70% by weight of the fatty-acid moieties thereof are derived from a saturated fatty acid having 12 to 14 carbon atoms; and the amount of said component A being from 1 to 10 parts by weight per part by weight of said component B.

Abstract: A soft candy is disclosed, which comprises erythritol, a sugar or a sugar alcohol other than erythritol, a fat and an emulsifier. A process for producing a soft candy is also disclosed, which comprises concentrating a mixture of erythritol with a sugar or a sugar alcohol other than erythritol and water by heating, adding a fat, in which an emulsifier has been dispersed, thereto and homogeneously kneading the resulting mixture. The soft candy of the present invention comprising erythritol as the main sweetening component is not coarse but smooth in texture. In addition, it is low-caloric and low-corrosive compared with the existing ones containing sucrose.

Abstract: A chocolate comprising a hard butter and a sucrose fatty acid ester, wherein said hard butter is a nontempering type and said sucrose fatty acid ester comprises capric acid, lauric acid or myristic acid as a constituting fatty acid and has an average degree of substitution of the fatty acid to the sucrose of 4 to 7, is disclosed. This chocolate scarcely suffers from any fat bloom upon storage and thus is highly preferable.