The invention is directed to food products that include a liquid fat and a high melting point emulsifiers. The liquid fat and a high melting point emulsifier can replace solid fat in the food product. The high melting point emulsifier may also be added to chocolate to provide a chocolate composition that has better shape retention at elevated temperatures. The emulsifier component gives the fat in the chocolate a structure that resists loss of shape event at elevated temperatures and keeps the chocolate composition from sticking to the wrapper when subjected to elevated temperatures. The invention also provides a method of making the chocolate composition.
申请公布号
WO0209529(A3)
申请公布日期
2002.10.31
申请号
WO2001EP06465
申请日期
2001.06.07
申请人
SOCIETE DES PRODUITS NESTLE S.A.;NALUR, SHANTA, CHANDRASEKARAN;NAPOLITANO, GUILLERMO