DHAMI RAJESH,O'DONNELL KAY,HARRIS LAWRENCE,TEBOGO ELIZABETH TAU,ODONNELL KAY
申请号：
ZA201201239
公开号：
ZA201201239B
申请日:
2012.02.20
申请国别(地区):
ZA
年份:
2012
代理人:
摘要：
A method for producing a temperature tolerant confectionery composition, in particular, a temperature tolerant chocolate composition, and compositions producible by the method. The method comprises mixing a liquid comprising water as a first liquid component and a second liquid component (said second liquid component not being water) into a molten confectionery composition comprising a bulk sweetener and fat to obtain a liquid-containing confectionery composition and setting the liquid-containing confectionery composition. The liquid constitutes less than 5wt% of the liquid- containing confectionery composition. In some embodiments the second liquid component is propylene glycol or ethanol. In further embodiments, the ratio of water to the second liquid component is at least 50wt% water: no more than 50wt% second liquid component. In other embodiments, the compositions are stored at elevated temperature to further improve the temperature tolerance. In other embodiments, seeding agents (e.g. icing sugar, granulated sugar or fibres) are added to improve temperature tolerance.
