The emulsifier non addition chocolate and its production mannered

摘要

PPROBLEM TO BE SOLVED: To inexpensively provide well-flavored chocolate with no added emulsifier, having no need of specific moisture management in chocolate-forming work environment, causing no 'Bote (plasticized state)' even when repeating dissolution/solidification, and having no need of indication regarding additives. PSOLUTION: The chocolate with no added emulsifier is obtained by adding 1.0-5.0 wt.% of powdery egg yolk but no other emulsifier to a chocolate raw material composition. PCOPYRIGHT: (C)2008,JPO&INPIT