PATENTS

摘要

Water-in-oil emulsion provides low-fat, low-sugar chocolate. Chocolate products include a water-in-oil emulsion that contains about 30 percent water in an aqueous phase that is dispersed throughout a lipid phase in the form of droplets. The droplets are encapsulated by substantially crystalline shells. The lipid composition includes lipids selected from the group consisting of cocoa butter, cocoa butter alternatives (such as cocoa butter equivalents, cocoa butter substitutes or cocoa butter replacers), milk fat, anhydrous milk fat and mixtures of two or more. Cocoa butter alternatives may include hydro-genated and nonhydrogenated vegetable fats such as palm or coconut oil, interesterified palm or coconut oil, or palm or coconut oil fractions. The lipid composition may also include modified cocoa butter (such as interesterified cocoa butter) and/or cocoa butter fractions.