REDUCED CALORIE COCOA BUTTER SUBSTITUTES

摘要

Esterified propoxylated glycerin compositions containing acyl groups derived from C12-C24 saturated linear fatty acids wherein at least 50 mole percent of the total acyl groups are derived from no more than two different such acids are useful as cocoa butter substitutes in the preparation of reduced calorie food products such as chocolate and other confectionaries. The cocoa butter substitutes closely mimic the desirable melting properties of natural cocoa butter and may be conveniently and inexpensively prepared using readily available starting materials.