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Review Says More Work Needed On Heat-Resistant Chocolate

February 11, 2011: 06:03 AM EST
A study that reviewed existing methods of producing heat-resistant chocolate revealed three main ways of increasing the melting temperature of chocolates: enhancing the microstructure of materials used, adding a polymer, or adding non-conventional ingredients including high melting fats and surfactants. Each has downsides, such as an increase in viscosity due to incorporation of water. Also, chocolate manufacturing standards limit the ability of manufacturers to add ingredients. The reviewers said more work is needed to find a way to produce, simply and cheaply, chocolate that is more resistant to melting.  
T.A. Stortz, A.G. Marangoni , "Heat Resistant Chocolate", Trends in Food Science & Technology, February 11, 2011, © Elsevier Ltd.
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