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 confectioneries. The cocoa butter substitutes closely mimic the desirable melting properties of natural cocoa butter, yet do not require tempering or conching to achieve highly satisfactory mouthfeel and appearance, and may be conveniently and inexpensively prepared using readily available starting materials.