Additive for improving flow properties of chocolate

摘要

A method for improving the flow properties of a chocolate material comprises the addition of 0.2-0.7 wt.% citric acid ester of a fatty acid monoglyceride with an iodine value of at least 45. The monoglyceride is derived from a natural source of fatty material. The ester has a degree of saponification of 260-325 and an acid value of 30-60.