| 摘要 |
<p>Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B, A being a fat with a C18 trans-content of 15-70 %, B being a (H2M + M2H)-type fat, wherein H = saturated fatty acid » C16, M = saturated fatty acid: C8-C14, with a specific carbon number distribution, such that C40-C46/C30-C38 = 1-20; the amounts of B in the blend being: 0.2-30 wt. % on fat phase.</p> |
