White chocolate is chocolate that is produced from cocoa butter , sugar , skimmed milk powder and vanillin without the addition of cocoa powder , making it ivory (often with a yellowish tint) and contains a minimum of antioxidants such as theobromine and caffeine [1 ] .
This product owes its peculiar taste to special dried milk with a caramel flavor, and vanillin is most often used as a flavoring.
In the United States and the European Union stringent requirements are placed on the composition of the product. In particular, it was found that the content of cocoa butter cannot be less than 20% [2] . Unlike classic chocolate, white chocolate does not contain cocoa powder [3] .
The first white chocolate (Milkybar) was produced in the 1930s by the Swiss concern Nestlé , who tried in this way to utilize excess cocoa butter [4] . The explosive growth in the popularity of white chocolate (including porous grades) occurred only half a century later, in the 1980s [1] .
In the modern confectionery industry, a variety of products are used that look like white chocolate, but in reality consisting of hydrogenated fats without the addition of cocoa products [5] .