Van Den Bergh Foods Co., Division of Conopco, Inc.

Mark Weyland

Willem Dekker

Deryck J Cebula

Michael T Devitt

The invention concerns with fat blends comprising cocoa butter and butter olein and optionally cocoa butter equivalent and butter fat. These blends can be used in chocolate compositions. In the processing of chocolate compositions they are used to lower the viscosity at temper of these compositions.

Fat blends for chocolate compositions

The invention concerns with fractions of cocoa butter, with specific N-profiles, which can be obtained by solvent fractionation of cocoa butter. The olein fraction and the stearin fraction to be obtained, can be blended with either natural cocoa butter, and/or butter fat and/or cocoa butter extender fat. The products can be used a.o. as chocolate filling, or as chocolate coating for frozen products.

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Sidcup, United Kingdom

Mark Weyland