REDUCED CALORIE COCOA BUTTER SUBSTITUTES

摘要

Esterified propoxylated glycerin compositions containing acyl groups deriv ed from C12-C24 saturated linear fatty acids wherein at least 50 mole percent o f the total acyl groups are derived from no more than two different such acids are usefu l 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 organoleptic properties of natural cocoa butter, yet do not requir e tempering or conching to achieve highly satisfactory mouthfeel and appearance, and may be conveniently and inexpensively prepared using readily available starting materials. The use of the substitutes in chocolate formulations provides products havi ng excellent firmness, "snap", and resistance to deformation and surface markin g during normal handling prior to consumption.