Creamelt~® stands the heat

摘要

Cocoa butter in a chocolate spread or soft filling may show signs of recrystallization (something similar to fat bloom on a bar of chocolate). This is not only unsightly but also affects the mouthfeel of the filling or spread because the crystals that are formed impart a grittiness to the texture. All of these aspects have made it very difficult to produce chocolate spreads and fillings that will withstand the kinds of temperatures found in warmer climates, especially those where the ambient temperatures are often above 30℃. Consequently, the industry has been waiting for an ingredient that will (a) impart temperature tolerance to chocolate spreads by preventing oil exudation at higher temperatures, and, (b) prevent the recrystallization of cocoa butter in both soft chocolate fillings and spreads held at lower ambient temperatures (e.g. 20℃). The good news is that the wait is now over because Loders Croklaan have developed a new member of their Creamelt~® range of filling fats -Creamelt~® Stand. Creamelt~® Stand addresses both of these problems.