摘要 : Bubble inclusion into chocolate results in a foam in which the gas is dispersed in the continuous fat phase of mainly cocoa butter, which also contains sugar, cocoa and milk powder particles. Aeration allows chocolate products to ... 展开 Bubble inclusion into chocolate results in a foam in which the gas is dispersed in the continuous fat phase of mainly cocoa butter, which also contains sugar, cocoa and milk powder particles. Aeration allows chocolate products to have a low weight inrelation to volume, thereby reducing the calories in a portion (albeit not by weight). It also imparts a unique texture on the final product. A vast array of different aerated chocolate products can be found worldwide (Figure 1). 收起