KALORISI AZALTILMIS YAGLARI IHTIVA EDEN TATLANDIR- ILMIS SEKERLEME BILESIMLERINI KIVAMINA GETIRMEK ICIN ISLEM VE BÖYLE HAZIRLANAN KIVAMLANDIRILMIS MAMULLER.

摘要

A process for tempering flavored confectionerycompositions, in particular chocolate-flavored confectionerycompositions, containing certain reduced calorie fats isdisclosed. These compositions are rapidly cooled to atemperature of about 57°F (13.9°C) or less and then held inthis cooler temperature range for typically at least about 16hours. The cooled composition is then raised to a temperaturein the range from above about 57° to about 72°F (about 13.9°to about 22.2°C) in a manner such that bloom formation(surface discoloration) does not occur. The resultingtempered product has a firmness and mouthmelt comparable tococoa butter-based chocolate products.