CHOCOLATE CONTAINING MEDIUM-CHAIN-BOUND TRIGLYCERIDE
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United States of America Patent
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Issued Date -
May 23, 2024
app pub date -
Mar 24, 2022
filing date -
Mar 30, 2021
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Abstract
The present invention is to improve a texture of a chocolate containing 15 wt. % or more of a non-fat milk solid content because such a chocolate exhibits significant stickiness when chewed and/or swallowed. The problem is solved by adding 0.85 wt. % or more of a medium-chain-bound triglyceride in the chocolate, the medium-chain-bound triglyceride being derived from a randomized oil and/or fat. With such a chocolate, the stickiness can be reduced and a clean texture can be achieved.
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