ORGANOLEPTICALLY IMPROVED WHITE CHOCOLATE Russian patent published in 2013 - IPC A23G1/32 

FIELD: food industry.

SUBSTANCE: invention relates to white chocolate with improved organoleptic indices whereto isovalerianic acid is added in an amount efficient for ensuring improved organoleptic properties in comparison with traditional white chocolate, and to such chocolate production method. Organoleptically improved white chocolate contains a milk component or a component, produced of milk, and a sweetener in a continuous fat system; essentially, white chocolate is free of non-fat cocoa dry substances and contains isovalerianic acid in an amount of nearly 500 - nearly 1600 parts per billion (ppb). The method for production of white chocolate with improved organoleptic properties involves stages of addition of isovalerianic acid in an amount sufficient for concentration of isovalerianic acid in organoleptically improved white chocolate to be nearly 500 parts per billion - nearly 1600 parts per billion, the acid added into (i) white chocolate or (ii) during white chocolate formulation; essentially, organoleptically improved white chocolate is free of non-fat cocoa dry substances.

EFFECT: invention allows to produce white chocolate with an improved taste, aroma and/or sensation in the mouth during consumption.

20 cl, 1 dwg, 3 tbl, 8 ex