巧克力香精新典范——可可脂浓缩物

<正> 钟情于巧克力的消费者们所关注的是巧克力的风味和产品所富含的奶油口感。在市场倡导天然健康食品的今天,为达到上述两个质量重点而又能减少产品的脂肪含量,原料供应商便开发出一种称为可可脂浓缩物的配料产品、在提供浓郁芳香口味的同时,能降低生产成本及加工方面所受的限制,也减少了产品的脂肪含量,为巧克力产品生产商及消费者带来了佳音。 风味质感来源 浓郁的巧克力香味基本上取决于可可豆中香味物质正确的平衡比例,这是因为某些香味特征只来自可可固体物,部分则来自可可豆的脂肪中,而来自可可固体物的香味又比来自可可脂肪的最

A cocoa butter concentrate for chocolate flavoring

A new cocoa butter concentrate, namely Cocoa Buds, provides a rich chocolate flavor without the cost, processing limitations or high fat levels associated with the use of cocoa butter. It can be widely applied in various kinds of desserts and anywhere else cocoa powder or chocolate liquor is used. In the text, we look into the recent research on its applications.