Using interesterified cocoa butter in spreads and fillings to postpone recrystallisation

摘要

The chocolate industry knows the challenges with recrystallization of cocoa butter in confectionery spreads and fillings. Cocoa butter is typically added as cocoa powder, cocoa mass, chocolate or just rework additions to the recipe. A tempering process is one solution, but it is expensive, complex and not that easy in all fat compositions. A content of cocoa butter below 1% of the total fat composition will normally not produce any recrystallisation, but when increasing the cocoa butter content the cocoa butter starts its recrystallization process.