CONFECTIONARY PRODUCT WITH LOW FAT CONTENT REPRESENTING WATER-IN-OIL EMULSION Russian patent published in 2012 - IPC A23G1/32 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The confectionary product with low fat content has a solid structure and consists of a water-in-oil emulsion. The water phase is less than 60 wt % of the ready product. The fat phase is 6-20 wt %. Additionally the water-in-oil emulsion contains cocoa particles and at least one structure-forming agent. The structure-forming agent is chosen from polysaccharides and/or proteins. The method envisages mixing the water phase ingredients at a temperature lower than 40°C. Then the water phase is thermally treated at a temperature higher than 50°C, preferably - at a temperature higher than 70°C. The water phase is emulsified in the fat phase at a temperature higher than the ambient temperature, preferably - at a temperature equal to or higher than 50°C. The water-in-oil emulsion is cooled at a temperature higher than the ambient temperature. Then one adds cocoa particles.

EFFECT: invention allows to produce a confectionary product with low fat content with a solid structure having a full-fat product taste encouraging a feeling of melting and dense consistence of chocolate.

9 cl, 5 ex