The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.

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.

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.

The problem of providing an oil and fat for chocolate products and a chocolate product each having oil and fat migration/blooming resistance and post-tempering thickening resistance can be solved by an oil and fat for chocolate products according to the present invention, an oil or fat for chocolate products according to the present invention which is obtained by mixing an oil and fat mainly composed of a StOSt triglyceride with a low-melting-point fraction of palm oil that serving as a liquid oil component and further contains a specific amount of an OStO component.

The present invention relates to a chocolate composition comprising at least 30 weight % of cocoa solids and less than 2 weight % of milk solids, based on the total weight of the chocolate composition, characterized in that it further comprises 0.5-15 weight % plant-based protein and 0.5-10 weight % of a plasticizer ingredient, wherein the chocolate composition is substantially free from soy protein.

The present invention relates to a chocolate composition comprising at least 30 weight % of cocoa solids and less than 2 weight % of milk solids, based on the total weight of the chocolate composition, characterized in that it further comprises 0.5-15 weight % plant-based protein and 0.5-10 weight % of a plasticizer ingredient, wherein the chocolate composition is substantially free from soy protein.

The present invention relates to a cocoa composition comprising less than 5 weight % of milk solids, characterized in that it comprises 0.5-15 weight % of a pea-based protein and 0.5-10 weight % of a plasticizer ingredient. Also provided are food products comprising the cocoa composition described, for example bakery products, confectionary products, and dairy-alternative products.

The present invention relates to a cocoa composition comprising less than 5 weight % of milk solids, characterized in that it comprises 0.5-15 weight % of a pea-based protein and 0.5-10 weight % of a plasticizer ingredient. Also provided are food products comprising the cocoa composition described, for example bakery products, confectionary products, and dairy-alternative products.

The present invention relates to a cocoa composition comprising at least 30 weight % sucrose and less than 5 weight % of milk solids, characterized in that it comprises 0.5-15 weight % of a plant-based protein other than soy protein, and 0.5-20 weight % of a bulking ingredient. Food products comprising the cocoa composition described are also provided, for example, bakery products, confectionary products, and dairy-alternative products.

The present invention relates to a cocoa composition comprising at least 30 weight % sucrose and less than 5 weight % of milk solids, characterized in that it comprises 0.5-15 weight % of a plant-based protein other than soy protein, and 0.5-20 weight % of a bulking ingredient. Food products comprising the cocoa composition described are also provided, for example, bakery products, confectionary products, and dairy-alternative products.