WHITE CHOCOLATE WITH IMPROVED PROPERTIES AND METHODS FOR PRODUCING THEREOF Russian patent published in 2019 - IPC A23G1/32 A23G1/36 

FIELD: food industry.

SUBSTANCE: invention relates to production of white chocolate with increased storage life. Disclosed is white chocolate containing an added amount of isovaleric acid, less than 400 parts per billion (ppb) and/or an added amount of 2-methylbutyric acid, wherein white chocolate has improved organoleptic properties compared to white chocolate, which does not contain added amount of isovaleric acid and/or 2-methylbutyric acid. Disclosed is a method of producing white chocolate, comprising adding less than 400 ppb isovaleric acid and/or added amount of 2-methylbutyric acid into white chocolate during or after preparation thereof; wherein white chocolate has improved organoleptic properties compared to white chocolate, which does not contain added amount of isovaleric acid and/or 2-methylbutyric acid. Also disclosed is a method of producing white chocolate having an increased storage life, including adding less than 400 ppb isovaleric acid and/or a certain amount of 2-methylbutyric acid into white chocolate during or after preparation, in particular, white chocolate has a quantitative characteristic of boiled milk flavor characteristics higher than that of white chocolate, which does not contain added amount of isovaleric acid and/or added amount of 2-methylbutyric acid, after 6 weeks, and/or a quantitative characteristic of defatted dry milk flavoring is lower than that of white chocolate, which does not contain added amount of isovaleric acid and/or added amount of 2-methylbutyric acid in 30 weeks; wherein white chocolate has improved organoleptic properties compared to white chocolate, which does not contain added amount of isovaleric acid and/or 2-methylbutyric acid.

EFFECT: invention provides improved organoleptical properties of white chocolate for a long period of time, hence, increased shelf life of white chocolate.

24 cl, 12 dwg, 2 tbl, 18 ex