CHOCOLATE PRODUCTS, INGREDIENTS, METHODS AND APPLICATIONS Russian patent published in 2023 - IPC A23G1/32 

FIELD: confectionery industry.

SUBSTANCE: proposed chocolate product contains the pulp of a Theobroma plant or contains the pulp extract of a Theobroma plant. The pulp or pulp extract is enzymatically treated to reduce the polysaccharide content. The pulp or pulp extract is dried to a water content of less than 10.0% by mass, based on the weight of the dried pulp or pulp extract. The chocolate product contains from 1.0 to 65% by weight of pulp or pulp extract based on the weight of the chocolate product. Moreover, the pulp or pulp extract is enzymatically processed to reduce the pectin and/or cellulose level. At the same time, the pulp or pulp extract contains from 40.0 to 85.0% by weight of the sugar component based on the total mass of the pulp or pulp extract, and the sugar component contains monosaccharides, disaccharides and oligosaccharides, and the sugar component contains less than 87% by weight of glucose and fructose. Also proposed is a process for obtaining a chocolate product with increased tropical resistance and the use of a composition for improving the thermal stability of a chocolate product and slowing down the onset of blooming of a chocolate product.

EFFECT: invention is aimed at improving the thermal stability of chocolate products.

17 cl, 5 dwg, 13 tbl, 20 ex