Stabilized fat-containing systems and methods of producing same

Details Stabilized fat-containing systems and methods of producing same Stabilized fat-containing systems and methods of producing same

A - Human Necessities

23

D

99/159, 99/43

A23D 7/02 (2006.01) A23D 9/007 (2006.01) A23G 1/00 (2006.01)

Patent

CA 1276496

ABSTRACT OF THE DISCLOSURE The addition of a polyol, such as glycerine or sorbitol, to a system containing a low melting point fat or oil greatly increases the viscosity of the fat or oil thereby immobilizing it even at temperatures which are well above its normal melting point. When a polyol is added to chocolate, the resulting prod- uct does not stick to wrappers or fingers even at elevated temperatures where the cocoa butter in the chocolate would normally flow.

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