date:Jun 30, 2012
e, the end product lacked a good mouthfeel and rich flavour.
In particular, the prior art products lack in texture, melting behaviour, firmness and snapping characteristics,it said.
Structured liquid to maintain quality
Krafts effort to find a process that could produce a high quality low-cal chocolate was based on a finding that a structured liquid could allow increased moisture in the product, which can lower calories.
The structured liquid allows high moisture levels in the confectionery