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Nestlé Announces Own Non-Melt Chocolate

June 18, 2013: 12:00 AM EST
Nestlé announced a temperature-tolerant chocolate it had developed by adding little or no sugar or polyols to the chocolate core. Nestec, the Swiss food company's R&D subsidiary, said it added humectant liquids to a "tropicalized shell", which can be as thick as 5 percent to 20 percent of the product's thickness. By keeping concentrations low, Nestlé said it was able to avoid the grittiness or the waxy feeling in the mouth normally caused by humectants. Food-grade humectants that are suitable for making this chocolate include propylene glycol, polyethylene glycol, and polyols, such as glycerol.
Oliver Nieburg , "Nestlé’s answer to non-melting chocolate", Confectionery News, June 18, 2013, © William Reed Business Media SAS
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