Fat being added should be compatible with the human body temp like of mouth and even if melts inside the mouth as temp is higher here than other body parts. Then by going Inside the circulatory system won't that cause clogging ?
I guess so
I am not known accurately with it.
Please share ur views and make it clear
A very simplistic understanding. ....😄
Fats regardless of melting point are gradually broken down in your body..please study about the biochemistry and physiology of fat digestion so you can get first hand information about it.
A starting point is one would need cocoa butter replacement higher melting fats. Higher temp countries have been using them for years, baking compound chips are even higher for choc chip cookies etc.
Food R&D Emeritus reply
postedThe simplest way is to use higher melting point fat....
Ali hassan reply
posted@Roy @anonimUser01 if we add High melting point fat in compound chocolate.
Won't that be harmful for human beings ?
Food R&D Emeritus reply
postedPlease explain why you say so....
Ali hassan reply
postedFat being added should be compatible with the human body temp like of mouth and even if melts inside the mouth as temp is higher here than other body parts. Then by going Inside the circulatory system won't that cause clogging ?
I guess so
I am not known accurately with it.
Please share ur views and make it clear
Food R&D Emeritus reply
postedA very simplistic understanding. ....😄
Fats regardless of melting point are gradually broken down in your body..please study about the biochemistry and physiology of fat digestion so you can get first hand information about it.
Wayne Van Nieuwenhuizen reply
postedA starting point is one would need cocoa butter replacement higher melting fats. Higher temp countries have been using them for years, baking compound chips are even higher for choc chip cookies etc.
Wayne Van Nieuwenhuizen reply
postedSpeak to your fat specialist companies in your country. 90% of job done.
Commercially a choc chip cookie with hardened chips are very much in demand.
Abhay Bedre reply
postedYou need to control the shear rate of liquid chocolate to make it bake stable/ Heat resistant.