LOW FAT AND HEAT RESISTANT CHOCOLATE

Manufacturing low fat and heat resistant chocolate is a major challenge faced by the chocolate confectionery industry. The consumption of high fat food leads to numerous health problems viz., heart - related diseases and obesity. The development of low fat food with properties close to fat analogue offers a way to decline the ingestion of obesogenic food, viz., chocolate. Another problem faced by the chocolate confectionery

industry, especially in the tropical regions is that the chocolates melt at temperature above 34 °C. A heat resistant chocolate (HRC) inhibits melting or deformation of the chocolate above 34 °C temperature. Hence, in order to overcome the above mentioned

problems a hybrid hydrogel was prepared. This book fosters a novel technology to produce low fat and heat resistant choc