A white chocolate comprising nonendogenous amounts of isovaleric acid and/or 2-methylbutyric acid is provided. It has now been surprisingly discovered that small amounts of isovaleric acid, i.e., less than 400 ppb, and/or nonendogenous amounts of 2-methyl butyric acid can provide enhanced organoleptic properties to white chocolate, for an extended period of time, thereby enhancing the shelf life of the white chocolate. Methods of providing the white chocolate and providing a white chocolate having an enhanced shelf life are also provided.

The invention concerns a method for producing a soluble agglomerated chocolate powder, said powder comprising cocoa and other chocolate powder ingredients including a sweetener and/or a white component powder comprising protein, said process comprising the steps of: preparing an aqueous emulsion of cocoa fat, loading a fluid bed agglomerator with the chocolate powder solid ingredients other than cocoa, spraying the emulsion of cocoa fat into the fluid bed agglomerator to form agglomerates. The invention concerns also the use of an aqueous emulsion of cocoa fat to agglomerate chocolate powder ingredients of a soluble agglomerated chocolate powder.

The invention concerns a method for producing a soluble agglomerated chocolate powder, said powder comprising cocoa and other chocolate powder ingredients including a sweetener and/or a white component powder comprising protein, said process comprising the steps of: preparing an aqueous emulsion of cocoa fat, loading a fluid bed agglomerator with the chocolate powder solid ingredients other than cocoa, spraying the emulsion of cocoa fat into the fluid bed agglomerator to form agglomerates. The invention concerns also the use of an aqueous emulsion of cocoa fat to agglomerate chocolate powder ingredients of a soluble agglomerated chocolate powder.

A chewing gum base which contains an edible Oil Elastomer prepared by reacting an epoxidized edible oil with a multifunctional acid.

The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sweet creams and fillings for food products such as cakes, biscuits, bonbons, and the like. And more specifically, it relates to the production of fats with low contents of saturated fatty acids based on vegetable oils and structuring agents rich in monoacylglycerols.

The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sweet creams and fillings for food products such as cakes, biscuits, bonbons, and the like. And more specifically, it relates to the production of fats with low contents of saturated fatty acids based on vegetable oils and structuring agents rich in monoacylglycerols.

The invention relates a confectionery product comprising chocolate, wherein the chocolate has a fat phase comprising 60.0-99.9% by weight of triglycerides, 40.0-99.0 by weight of triglycerides having C16-C20 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, wherein the chocolate has a texture ratio of between 0.8 and 1.1, wherein the texture ratio determines the increase between an initial texture value and a subsequent texture value, wherein the initial texture value is measured prior to a temperature treatment and wherein the subsequent texture value is measured subsequent to the temperature treatment, wherein the temperature treatment is obtained by providing five samples said chocolate and storing these at 25+/0.5 degrees Celsius for 24 hours and then inserting them into a temperature cabinet and subjecting them to a heat treatment at a high temperature of 37+/0.5 degrees Celsius for 10 hours followed by a low temperature of 25+/0.5 degrees Celsius for 24 hours and wherein the initial and the subsequent texture values are measured on a texture analyzer.

The invention relates a confectionery product comprising chocolate, wherein the chocolate has a fat phase comprising 60.0-99.9% by weight of triglycerides, 40.0-99.0 by weight of triglycerides having C16-C20 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, wherein the chocolate has a texture ratio of between 0.8 and 1.1, wherein the texture ratio determines the increase between an initial texture value and a subsequent texture value, wherein the initial texture value is measured prior to a temperature treatment and wherein the subsequent texture value is measured subsequent to the temperature treatment, wherein the temperature treatment is obtained by providing five samples said chocolate and storing these at 25+/0.5 degrees Celsius for 24 hours and then inserting them into a temperature cabinet and subjecting them to a heat treatment at a high temperature of 37+/0.5 degrees Celsius for 10 hours followed by a low temperature of 25+/0.5 degrees Celsius for 24 hours and wherein the initial and the subsequent texture values are measured on a texture analyzer.

A seed particle product is disclosed, the seed particle product comprises a fat phase, said fat phase comprising 60.0-99.9% by weight of triglycerides, and 40.0-99.0% by weight of triglycerides having C16-C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, wherein said seed particle product exhibits a first endotherm melt peak position below a temperature T intermediate, wherein said seed particle product exhibits a second endotherm melt peak position above said temperature T intermediate, wherein said temperature T intermediate is at least 39.5 degrees Celsius, wherein said endotherm melt peak positions are measured by differential scanning calorimetry by heating samples of 10+/1 mg of said seed particle product from 20 degrees Celsius to 65 degrees Celsius at a rate of 3 degrees Celsius/min to produce a melting thermogram defining said first and second endotherm melt peak positions. Furthermore, a process for producing a seed particle product and a use of a seed particle product is disclosed.

A seed particle product is disclosed, the seed particle product comprises a fat phase, said fat phase comprising 60.0-99.9% by weight of triglycerides, and 40.0-99.0% by weight of triglycerides having C16-C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, wherein said seed particle product exhibits a first endotherm melt peak position below a temperature T intermediate, wherein said seed particle product exhibits a second endotherm melt peak position above said temperature T intermediate, wherein said temperature T intermediate is at least 39.5 degrees Celsius, wherein said endotherm melt peak positions are measured by differential scanning calorimetry by heating samples of 10+/1 mg of said seed particle product from 20 degrees Celsius to 65 degrees Celsius at a rate of 3 degrees Celsius/min to produce a melting thermogram defining said first and second endotherm melt peak positions. Furthermore, a process for producing a seed particle product and a use of a seed particle product is disclosed.