CHOCOLATE HAVING LOW CALORIC VALUE

摘要

PURPOSE:To obtain a low caloric chocolate having good palatability as well as feeling and easily realizing the reduction of caloric value by combining palatinite with other sugars and using plural emulsifiers together with the above combination or sugars. CONSTITUTION:Palatinite and a highly hygroscopic sugar are used as carbohydrates in combination with emulsifiers consisting of lecithin and oleophilic emulsifier other than lecithin. The oil and fat to be used in the chocolate is a combination of cacao fat and/or a cacao fat substitute with a milk fat and/or liquid vegetable oil and fat. The chocolate is further incorporated with a calcium-containing material or a magnesium-containing material.