| 摘要 |
<p>The invention pertains to a reduced calorie cocoa butter composition, being a w/o emulsion containing an aqueous dispersion of solidified droplets containing a hydrophilic colloidal stabilizer in a continuous phase containing cocoa butter. The invention further pertains to a process for making the same, by (i) providing cocoa butter at a temperature above its softening point, (ii) adding thereto, using encapsulation, an aqueous composition containing a hydrophilic colloidal stabilizer at a temperature of at least the softening temperature of the cocoa butter or the gelling temperature of the hydrophilic colloidal stabilizer, whichever is higher, to obtain a w/o emulsion in which the continuous phase contains cocoa butter, and (iii) solidifying the dispersed aqueous phase therein. Even more preferably, the process comprises the further steps of (iv) cooling the emulsion to a temperature below 10 °C for a period of at least 1 day; (v) melting the cooled emulsion; and (vi) subjecting the melted emulsion to agitation.</p> |
