| abstract |
The present invention provides low sugar, low fat, and thus, low calorie edible chocolate spreads comprising a chocolate denoting agent, oil, sugar and fiber.Further, the present invention provides a method for the preparation of a low calorie chocolate spread, the method comprising essentially the steps of continuously stirring sugar, fibers and optionally a powdered flavoring denoting agent at a temperature of 90-98°C until sugar and fibers are melted; while continuously stirring the mixture, adding thereto emulsifiers; while continuously stirring and homogenizing, cooling the mixture obtained to a temperature of 50-80°C; adding liquid vegetable oil and optionally an oily paste of a flavor denoting agent to the cooled mixture; while continuously stirring and homogenizing the mixture obtained, further cooling the same to a temperature of 35-40°C; ceasing homogenization while continuing stirring; de-airating the mixture; and cooling the final mixture to a temperature below 25°C. |