Heat resistant chocolate and production method thereof
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United States of America Patent
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Aug 3, 1993
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N/A
app pub date -
Jan 29, 1991
filing date -
Feb 1, 1990
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Abstract
A heat-resistant chocolate is obtained by adding an O/W type emulsion which is an emulsion of fine particles of oils and fats in water as the continuous phase, to a chocolate, thereby to impart heat resistance to the chocolate while maintaining good taste and a good property of dissolving in the mouth. The O/W type emulsion contains 20-70% water, and is used in an amount from 1 to 10% of the final chocolate.
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