| 摘要 |
PCT No. PCT/SE92/00876 Sec. 371 Date Aug. 2, 1994 Sec. 102(e) Date Jun. 17, 1994 PCT Filed Dec. 18, 1992 PCT Pub. No. WO93/12664 PCT Pub. Date Jul. 8, 1993.A heat-resistant or thermostable chocolate composition is prepared by mixing a chocolate mass, commonly used for preparing chocolate compositions, with a solution mainly consisting of a water-in-oil microemulsion comprising water, fat and an emulsifier, and optionally small amounts of one or more other phases, the water in the microemulsion being present in the form of droplets having a size of 10-1,000 ANGSTROM . In a process for preparing the heat-resistant chocolate composition, a chocolate mass commonly used for preparing chocolate compositions is mixed with a solution mainly consisting of a water-in-oil microemulsion comprising water, fat and an emulsifier, and optionally small amounts of one or more other phases, the water in the microemulsion being present in the form of droplets having a size of 10-1,000 ANGSTROM . |
