Correction

This article refers to:

Heat resistant chocolate development for subtropical and tropical climates: a review

Article title: Heat resistant chocolate development for subtropical and tropical climates: a review

Authors: Twinkle Suri and Santanu Basu

Journal: Critical Reviews in Food Science and Nutrition

DOI: http://dx.doi.org/10.1080/10408398.2021.1888690

When the article was first published online, the table 5 wasn’t typeset.

Now, this error had been corrected and republished online as below:

Table 5. Development of Polyol Addition Technique in heat resistant chocolate (HRC).

Author (s) & Year	Method	Heat Resistance Behavior
Finkel 1987 (U.S. Patent No. 4,664,927) 1989 (U.S. Patent No. 4,812,318) 1990 (U.S. Patent No. 4,980,192)	HRC was made by adding liquid polyol in 0.2–5% amount.	The resultant chocolate (with 1% glycerin) showed no fluidity till 48.9 °C.
Kincs 1992 (U.S. Patent No. 5,108,769)	HRC was produced by firstly emulsifying the polyols in fat with a solid content of 50–75% to delay their action. About 2–10% of this polyol was then added with an emulsifier. The final product had 2% polyol.	The product did not deform at 38 °C after some storage time.
Mandralis and Weitzenecker 2001 (European Patent No. 0,668,506)	HRC was produced by dispersing 0.2–60% polyol throughout the chocolate via diffusion out of gel particles formed by common gelling agents (gelatin, pectin) by conventional gelling techniques.	The process created HRC that was hard at 40 °C but heat resistance required 3–29 days to develop depending on the formula.
Mandralis and Weitzenecker 2001 (European Patent No. 0,668,506) Best et al. 2005 (U.S. Patent Application No. US 2005/0118327 A1)	A method to produce gel particulates was employed by dispersing gelling agent in cold polyol and adding it to molten CB. This mixture was heated above dissolution temperature of gelling agent (90–170 °C) with stirring to form an emulsion.	The process created HRC that was hard at 40 °C but heat resistance required 3–29 days to develop depending on the formula. Further, gels containing water and polyol hardened in much less time than gels with no water.
Wentzel et al. 2014 (International Publication No. WO 2014/052421 A1)	Addition of glycerol (via premix) along with a thermal structuring component (dextrose monohydrate).	The samples began deformation at 38 °C after 20 min. It was concluded that the addition of monosaccharide in the premix formed a heat resistant structure with polyol before the addition of bulk sweetener that later contributed to the texture and strength.
Potter 2014 (U.S. Patent No. US20160000113A1)	A heat resistant coating with one layer having 3% (w/w) or less glycerol and/ or at least one layer consisting solely of glycerol.	The resultant product showed full melt resistance to heat when heated at 35 °C for 1h even after 4 weeks.