Chocolate production method involves addition of carboxylic acid ester of diglyceride to chocolate mass as chocolate emulsifying agent

摘要

The chocolate production method involves the addition of a carboxylic acid ester of a diglyceride to a chocolate mass as a chocolate emulsifying agent. The carboxylic acid ester is added in an amount of at least 10 per cent by weight and is not tartaric acid. The carboxylic acid ester is a citric acid ester and is preferably added to the chocolate mass before or during conching.