| abstract |
An aqueous foam-forming composition of physiologically acceptable quality having a viscosity not below 5 cP to be used for homogeneously incorporating water to a lipophilic phase. The lipophilic phase is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in the composition, then it is allowed to cool and degas. The foam formation is due to the presence of a foamer, for instance an amphipatic surfactant, and it is stabilized by viscosity enhancers and thickeners. The method is applied to the hydration of chocolate in order to improve its storage stability and heat resistance; the foamer can be selected from esters of fatty acids with polyols. |