Up to 50% encapsulated water in cocoa butter while retaining the ‘feel’ of cocoa butter and no water-chocolate interactions.
The encapsulation stops the water from interacting with the cocoa butter, or chocolate components, giving a product that has a lower fat content and one that can contain water soluble nutrients within the encapsulation.
Other food applications include flavoring and fragrances encapsulated by coacervates, where capsule size can be between a few microns to over 1 millimetre, with a narrow distribution around the mean size.
