| Chocolate-based confectionery |
Recommended antioxidants
In principle, chocolate products are based on cocoa butter. Cocoa butter is a fat with a low iodine value (about 45) and consequently fairly stable. However, in many cheaper chocolate products part or all of the cocoa butter is replaced by milk fat or vegetable oils. These chocolate types are much less stable and need to be properly stabilized. Depending on the local legislation, synthetic antioxidants may be used, but in many cases the combination of tocopherols and ascorbyl palmitate can be very effective. |
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