LUKASEWYCZ, Laura D. (US),ЛЮКАСЕВЫЧ Лаура Д. (US),CHIANG, Nancy (US),ЧИАН Нэнси (US),MACKEY, Mark S. (US),МАККИ Марк С. (US),MUNAFO, John P. (US),МУНАФО Джон П. (US)
申请号：
RU2017117428
公开号：
RU0002709716C2
申请日:
2015.10.20
申请国别(地区):
RU
年份:
2019
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to production of white chocolate with increased storage life. Disclosed is white chocolate containing an added amount of isovaleric acid, less than 400 parts per billion (ppb) and/or an added amount of 2-methylbutyric acid, wherein white chocolate has improved organoleptic properties compared to white chocolate, which does not contain added amount of isovaleric acid and/or 2-methylbutyric acid. Disclosed is a method of producing white chocolate, comprising adding less than 400 ppb isovaleric acid and/or added amount of 2-methylbutyric acid into white chocolate during or after preparation thereof； wherein white chocolate has improved organoleptic properties compared to white chocolate, which does not contain added amount of isovaleric acid and/or 2-methylbutyric acid. Also disclosed is a method of producing white chocolate having an increased storage life, including adding less than 400 ppb isovaleric acid and/or a certain amount of 2-methylbutyric acid into white chocolate during or after preparation, in particular, white chocolate has a quantitative characteristic of boiled milk flavor characteristics higher than that of white chocolate, which does not contain added amount of isovaleric acid and/or added amount of 2-methylbutyric acid, after 6 weeks, and/or a quantitative characteristic of defatted dry milk flavoring is lower than that of white chocolate, which does not contain added amount of isovaleric acid and/or added amount of 2-methylbutyric acid in 30 weeks； wherein white chocolate has improved organoleptic properties compared to white chocolate, which does not contain added amount of isovaleric acid and/or 2-methylbutyric acid.EFFECT: invention provides improved organoleptical properties of white chocolate for a long period of time, hence, increased shelf life of white chocolate.24 cl, 12 dwg, 2 tbl, 18 exИзобретение относится к получению белого шоколада, имеющего увеличенный срок годности. Предложен белый ш
