TEMPERING FLAVOURED CONFECTIONERY COMPOSITIONS CONTAINING REDUCED CALORIE FATS AND RESULTING TEMPERED PRODUCTS

摘要

A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57 DEG F (13.9 DEG C) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57 DEG to about 72 DEG F (about 13.9 DEG to about 22.2 DEG C) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.