Chocolate compositions

Details Chocolate compositions Chocolate compositions

A - Human Necessities

23

G

A23G 1/00 (2006.01) A23D 9/00 (2006.01) A23L 3/3481 (2006.01) C11C 3/10 (2006.01)

Patent

CA 2072937

Incorporation of at least 0.5 wt.% of a hardstock rich in (H2M + HM2)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H = saturated fatty acid with ~ C16; M = saturated fatty acid with C8-C14, in particular C12-C14.

L'incorporation d'au moins 0,5 % en poids d'une matière concrète riche en matières grasses (H2M + HM2) dans des compositions de chocolat donne des chocolats qui se caractérisent par des caractéristiques améliorées du point de vue du blanchiment. H = acide gras saturé ayant un nombre d'atomes de carbone égal ou supérieur à 16; M = acide gras saturé en C8-C14, préférablement en C12-C14.

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