CHOCOLATE PRODUCTS AND INGREDIENTS AND METHODS FOR PRODUCING NOVEL OIL-IN-WATER SUSPENSIONS

摘要

The invention, for example edible oil-in-control the cocoa and milk to prepare a water suspension, and optionally provide a novel means and method for drying to reduce moisture or water activity level of the suspension. In one embodiment, the cocoa product is used to form the gel network formed by the cocoa starch and / or protein. The suspension is formed as a milk protein and cocoa solids, and also includes a crystallization of cocoa butter in a distributed component contains water or skimmed milk as a continuous phase or phase, the suspension is optionally dried to reduce the water content or and / or to adjust the final texture or features. Compositions possible in accordance with the present invention, products and components are low or reduced calorie or traditional chocolate and have the same cocoa content and / or the novel methods and components for a sugar-free chocolate products or components in the sameness criteria for chocolate products to provide. In addition, since the viscosity of the chocolate product or component can be easily changed without being dependent on the particular cocoa butter content, the manufacturing and packaging options for the chocolate product is extended by using the present invention.