CHOCOLATE COMPOSITION HAVING IMPROVED PROCESSABILITY, AND PREPARATION METHOD THEREFOR

The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of prepari...

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Bibliographische Detailangaben
Hauptverfasser:	LIM, Su Youn, SEO, Il, KIM, Yong-In, KIM, Bong Chan, HAN, Jung Sook, LIM, Hye Jin, HAN, Tae-Chul, LEE, Seung Mi
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.