White Chocolate shall contain, on a dry matter basis, not less than 20% cocoa butter and not less than 14%milk solids (including a minimum milk fat in a range of 2.5% to 3.5% as applied by the authority having jurisdiction in accordance with applicable legislation).
"Milk solids" refers to the addition of milk ingredients in their natural proportions, except that milk fat may be added, or removed.
White chocolate contains:
• cocoa butter
• milk
• sweetener
• no chocolate liquor White chocolates contained cocoa butter with no cocoa liquor. Hence, phenolic content and its compounds in white chocolates are lower than other chocolates.
U.S. standards require white chocolate to be
• 20% cocoa butter by weight
• at least 14% total milk solids
• less than 55% sweeteners
Milk in different forms is used in combination with cocoa and sugar to make milk chocolate and white chocolate. Starting from liquid milk, a number of different ingredients can be made. Milk solids have undoubtedly been responsible for the great increase in the consumption of white chocolate. These solids have commonly been used in the enhancement of nutritional and technological qualities of another wide range of different foods as well as in adding the desired flavor to them.
Composition of white chocolate
