Barry Callebaut gets patent for reduced-fat chocolate

摘要

Barry Callebaut is working on a new reduced fat chocolate, and it's recently been awarded a patent for the product. Specifically, the patent is for a processing technique that allows the chocolate supplier to produce milk chocolate with only 25 percent of fat by weight, versus 36 percent fat in a comparable chocolate. The process involves a means to refine fat-coated particles before the traditional conching step. It's a new technique that Barry Callebaut can apply to products used in enrobing, like bars and biscuits, and moulding, like tablets and pralines.