Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
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United States of America Patent
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Dec 19, 1989
Grant Date -
N/A
app pub date -
Mar 28, 1989
filing date -
Mar 28, 1989
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57.degree. F. (13.9.degree. C.) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57.degree. to about 72.degree. F. (about 13.9.degree. to about 22.2.degree. C.) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.
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