FAT BLEND FOR HEAT-RESISTANT CHOCOLATE

摘要

THE PRESENT INVENTION RELATES TO A CHOCOLATE OR CHOCOLATE-TYPE COMPOSITION COMPRISING A BLEND OF COCOA BUTTER AND A LIQUID FAT IN A WEIGHT RATIO OF 33:66 TO >0:<100, PREFERABLY 33:66 TO 20:80, MORE PREFERABLY 30:70 TO 20:80, AND EVEN MORE PREFERABLY 25:75 TO 20:80, WHEREIN THE BLEND HAS A SFC (SOLID FAT CONTENT) AT 20°C OF LESS THAN 45%, AND WHEREIN THE LIQUID FAT IS DIFFERENT FROM COCOA LIQUOR, IS MISCIBLE WITH COCOA BUFFER AT ALL MIXING RATIOS, AND HAS A SFC AT 20°C OF 50% OR LESS. THE PRESENT INVENTION FURTHER RELATES TO A BLEND OF COCOA BUTTER FAT AND A LIQUID FAT AND ITS USE FOR PREVENTING FAT BLOOMING AND INCREASING THE BLOOM STABILITY OF A CHOCOLATE OR CHOCOLATE-TYPE COMPOSITION.