METHOD OF IMPROVING RETENTION OF CHOCOLATE FORM OR PRODUCT OF CHOCOLATE TYPE AND COMPOSITION FOR CHOCOLATE OR PRODUCT OF CHOCOLATE TYPE

摘要

FIELD: food industry, in particular, confectionery branch for chocolate production with adding it reduced tendency to deformation at higher temperatures. SUBSTANCE: method involves mixing of encapsulated product in the form of particles which is the capsules of polyole enclosed in edible lipide and flowing mixture of ingredients of chocolate type. Encapsulated product is added in the amount to obtain polyole content from 0.2 to 5 mas.%. EFFECT: preparation of chocolate with improved retention of its form at higher temperatures. 10 cl, 5 ex