Chocolate spread is a sweet spread which is very popular among children especially when applied on slices of bread. It is a water in oil emulsion containing less than 40% fat in combination with other ingredients such as sugars, cocoa powder, skim milk powder and stabilizer. Chocolate spreads of different varieties are commonly available. These include pure chocolate spread, chocolate milk spread and chocolate nut paste spread. At ambient temperature, the ideal spread should have a creamy light consistency. There should be no oil separation throughout its shelf life of 6-12 months. Since the products contain fat as the continuous phase, the characteristics of the fat influence greatly the properties of final products.
Main Research: Puan Salmi Yati Shamsudin