Chocolate shape retention

摘要

A process for improving the shape retention of chocolate or chocolate type products so that they have a reduced tendency to deform at elevated temperatures which comprises mixing an encapsulated product in particulate form comprising capsules of a polyol enclosed within an edible lipid with a flowable mixture of chocolate type ingredients, the encapsulated product being added in an amount to achieve a polyol content of from 0.2 to 5% by weight based on the total amount of the resultant chocolate.