CH677429A5 - Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener - Google Patents
Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener Download PDFInfo
- Publication number
- CH677429A5 CH677429A5 CH4196/88A CH419688A CH677429A5 CH 677429 A5 CH677429 A5 CH 677429A5 CH 4196/88 A CH4196/88 A CH 4196/88A CH 419688 A CH419688 A CH 419688A CH 677429 A5 CH677429 A5 CH 677429A5
- Authority
- CH
- Switzerland
- Prior art keywords
- chocolate
- sweetener
- mixt
- maltitol
- saccharose
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
Description
1 1
CH 677 429 A5 CH 677 429 A5
2 2nd
Beschreibung description
Die vorliegende Erfindung betrifft eine Schokolade gemäss dem Oberbegriff des unabhängigen Patentanspruches 1. The present invention relates to a chocolate according to the preamble of independent claim 1.
In der Schokolade ist üblicherweise neben fettfreier Kakaotrockenmasse, Schokoladepulver und Kakaobutter bis zu 55 Gewichtsprozent Saccharose enthalten. Es ist aber allgemein bekannt, dass Saccharose einen sehr hohen Energiegehalt hat. In Römpps Ghemielexikon, 7. Auflage, Band 4, Seite 2249 wird für Rohrzucker 410 kcal, pro 100 g angegeben, das sind umgerechnet 1716 kJ. Hieraus lässt sich ableiten, dass zur Erzielung einer wesentlichen Kalorienverminderung praktisch der gesamte Gehalt an Saccharose zu ersetzen ist. In addition to fat-free cocoa solids, chocolate powder and cocoa butter, chocolate usually contains up to 55% by weight of sucrose. However, it is generally known that sucrose has a very high energy content. In Römpps Ghemielexikon, 7th edition, volume 4, page 2249, 410 kcal per 100 g is given for cane sugar, which is the equivalent of 1716 kJ. From this it can be deduced that practically the entire sucrose content has to be replaced in order to achieve a significant reduction in calories.
Es ist deshalb eine Aufgabe der Erfindung, eine solche Schokolade mit herabgesetztem Kaloriengehalt zu schaffen. It is therefore an object of the invention to provide such reduced calorie chocolate.
Erfindüngsgemäss wird dies durch die Merkmale im kennzeichnenden Teil des unabhängigen Patentanspruches 1 erreicht. According to the invention, this is achieved by the features in the characterizing part of independent claim 1.
In neuerer Zeit wurden verschiedene künstliche Zuckeraustauschstoffe auf den Markt gebracht, welche sich für diätetische Zwecke, als Ersatz von Saccharose, zum Teil gut eignen. Ihre Hauptmerkmale sind ihre Eigenschaft, ohne Hilfe von Insulin metabolisiert zu werden, sowie ihr geringerer Kaloriengehalt gegenüber den herkömmlichen Kohlenhydraten. Diese Produkte, z.B. Maltitol, Polydextrose, Palatinit, Isomalt, etc. eignen sich somit als Komponenten von Diabetiker-Süsswaren. In der Schokoladefabrikation sind sie jedoch nicht ohne weiteres anwendbar, weil sie weniger süss (45 bis 80%) als Saccharose sind, ja zum Teil neutral (0%) schmecken, weshalb die fehlende Süsskraft durch künstliche Süssstoffe kompensiert werden muss. Vom Standpunkt des Energiegehaltes ist die Polydextrose das interessanteste Produkt, weil es nur 1 kcal/g entwickelt. Als solches ist es für energiearme, bzw.- reduzierte Süsswaren prädestiniert. Der Geschmack der fertigen Artikel lässt aber zu wünschen übrig, namentlich bei Schokolade, welche viel weniger süss ist als eine Normalschokolade. Various artificial sugar substitutes have recently been brought onto the market, some of which are well suited for dietary purposes as a substitute for sucrose. Its main characteristics are its ability to be metabolized without the help of insulin and its lower calorie content than conventional carbohydrates. These products, e.g. Maltitol, polydextrose, palatinit, isomalt, etc. are therefore suitable as components of diabetic confectionery. In chocolate manufacturing, however, they are not easily applicable because they are less sweet (45 to 80%) than sucrose, and in some cases taste neutral (0%), which is why the lack of sweetness must be compensated for by artificial sweeteners. From the point of view of energy content, polydextrose is the most interesting product because it only develops 1 kcal / g. As such, it is predestined for low-energy or reduced confectionery. The taste of the finished article leaves a lot to be desired, especially with chocolate, which is much less sweet than normal chocolate.
Es wurde überraschenderweise gefunden, dass Gemische von Polydextrose mit Maltitol in bestimmten Verhältnissen eine höhere Süsskraft aufweisen, als aufgrund ihrer Zusammensetzung zu erwarten wäre. Man kann in diesem Fall von einem Synergie-Effekt sprechen. Um etwa noch fehlende Süsskraft zu ergänzen, kann ein beliebiger Süss-stoff zugesetzt werden, wie beispielsweise As-partam. It has surprisingly been found that mixtures of polydextrose with maltitol in certain proportions have a higher sweetness than would be expected on the basis of their composition. In this case, one can speak of a synergy effect. To add any sweetness that is still lacking, any sweetener can be added, such as As-partam.
Beispiel example
Eine Milchschokolade bestehend aus 20,5 Teilen Maltitol, 34,5 Teilen Polydextrose, 17 Teilen Voll-milchpulver, 10 Teilen Kakaomasse, 17,5 Teilen Kakaobutter und 0,5 Teilen Lecithin ist geschmacklich einer normalen Milchschokolade ebenbürtig. A milk chocolate consisting of 20.5 parts of maltitol, 34.5 parts of polydextrose, 17 parts of whole milk powder, 10 parts of cocoa mass, 17.5 parts of cocoa butter and 0.5 parts of lecithin has the same taste as normal milk chocolate.
Eine solche Schokolade weist einen Kaloriengehalt von 390 kcal/100 g bzw. 1633 kJ anstelle von 540 kcal/100 g bzw. 2260 kJ auf, somit 28,25% weniger Kalorien. Such a chocolate has a calorie content of 390 kcal / 100 g or 1633 kJ instead of 540 kcal / 100 g or 2260 kJ, thus 28.25% fewer calories.
Um auf die in der Lebensmittelverordnung festgehaltene Absenkung von mindestens einem Drittel der Kalorien für eine sogenannte «energieverminderte» Schokolade zu kommen, sind noch weitere Massnahmen zu empfehlen, da der Ei-weissgehalt gemäss dieser Verordnung nicht reduziert werden darf. In order to achieve the reduction in the food regulation of at least one third of the calories for so-called "energy-reduced" chocolate, further measures are recommended, since the protein content must not be reduced in accordance with this regulation.
Es wurde gefunden, dass, wenn ein Teil, zum Beispiel 19% des Gewichtes der Schokolade durch wasserhaltige Früchte ersetzt wird, vorzugsweise Äpfel, Zwetschgen und Sultaninen, eine weitere Absenkung ermöglicht werden kann. Zusätzlich können noch 6% Cerealien, zum Beispiel in Form von Weizenkeimen zugegeben werden, so dass insgesamt 25 g Anteile an einer 100 g Schokaladetafel ersetzt sind, wodurch zusätzliche 45 kcal bzw. 188 kJ entzogen werden, also insgesamt 195 kcal bzw. 816 kJ, d.h. es werden insgesamt 36% Kalorien gespart und eine solche Schokolade darf unter der Bezeichnung energieverminderte Schokolade in den Handel gebracht werden. It has been found that if a part, for example 19% of the weight of the chocolate is replaced by water-containing fruits, preferably apples, plums and sultanas, a further reduction can be made possible. In addition, 6% cereals, for example in the form of wheat germ, can be added, so that a total of 25 g portions of a 100 g chocolate bar are replaced, which removes an additional 45 kcal or 188 kJ, i.e. a total of 195 kcal or 816 kJ, ie A total of 36% calories are saved and such chocolate can be marketed under the name energy-reduced chocolate.
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH4196/88A CH677429A5 (en) | 1988-11-11 | 1988-11-11 | Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH4196/88A CH677429A5 (en) | 1988-11-11 | 1988-11-11 | Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener |
Publications (1)
Publication Number | Publication Date |
---|---|
CH677429A5 true CH677429A5 (en) | 1991-05-31 |
Family
ID=4271582
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CH4196/88A CH677429A5 (en) | 1988-11-11 | 1988-11-11 | Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener |
Country Status (1)
Country | Link |
---|---|
CH (1) | CH677429A5 (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0512910A2 (en) * | 1991-05-06 | 1992-11-11 | Roquette Frˬres | Hypocaloric chocolate |
WO1992019112A1 (en) * | 1991-04-30 | 1992-11-12 | Jacobs Suchard Ag | Milk chocolate and method of making the same |
WO1995004469A1 (en) * | 1993-08-06 | 1995-02-16 | Meltis Plc | Low cariogenicity chocolate |
WO1995018541A1 (en) * | 1994-01-11 | 1995-07-13 | Kraft Jacobs Suchard Ag | Product and process for producing an improved sucrose-free milk chocolate |
US5464649A (en) * | 1992-10-30 | 1995-11-07 | Hershey Foods Corporation | Reduced fat confectionery products and process |
EP1146797A1 (en) * | 1999-01-07 | 2001-10-24 | Danisco Cultor America, Inc. | Dietetic chocolate composition |
WO2004026316A1 (en) * | 2002-09-17 | 2004-04-01 | Danisco A/S | Novel use of carbohydrates and compositions |
WO2004075664A1 (en) | 2003-02-26 | 2004-09-10 | Danisco A/S | New use of polydextrose in edible products, edible products containing polydextrose and process for including polydextrose in edible products |
WO2023166192A1 (en) * | 2022-03-04 | 2023-09-07 | Société des Produits Nestlé S.A. | Confectionery |
-
1988
- 1988-11-11 CH CH4196/88A patent/CH677429A5/en not_active IP Right Cessation
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1992019112A1 (en) * | 1991-04-30 | 1992-11-12 | Jacobs Suchard Ag | Milk chocolate and method of making the same |
EP0512910A2 (en) * | 1991-05-06 | 1992-11-11 | Roquette Frˬres | Hypocaloric chocolate |
FR2676164A1 (en) * | 1991-05-06 | 1992-11-13 | Roquette Freres | HYPOCALORIC CHOCOLATE. |
EP0512910A3 (en) * | 1991-05-06 | 1992-11-25 | Roquette Frˬres | Hypocaloric chocolate |
US5360621A (en) * | 1991-05-06 | 1994-11-01 | Roquette Freres | Low-calorie chocolate |
US5709903A (en) * | 1992-10-30 | 1998-01-20 | Derry, Inc. | Reduced fat confectionery products and process |
US5464649A (en) * | 1992-10-30 | 1995-11-07 | Hershey Foods Corporation | Reduced fat confectionery products and process |
WO1995004469A1 (en) * | 1993-08-06 | 1995-02-16 | Meltis Plc | Low cariogenicity chocolate |
WO1995018541A1 (en) * | 1994-01-11 | 1995-07-13 | Kraft Jacobs Suchard Ag | Product and process for producing an improved sucrose-free milk chocolate |
AU682568B2 (en) * | 1994-01-11 | 1997-10-09 | Kraft Jacobs Suchard Ag | Product and process for producing an improved sucrose-free milk chocolate |
EP1146797A1 (en) * | 1999-01-07 | 2001-10-24 | Danisco Cultor America, Inc. | Dietetic chocolate composition |
EP1146797A4 (en) * | 1999-01-07 | 2004-09-01 | Danisco Cultor America Inc | Dietetic chocolate composition |
WO2004026316A1 (en) * | 2002-09-17 | 2004-04-01 | Danisco A/S | Novel use of carbohydrates and compositions |
WO2004075664A1 (en) | 2003-02-26 | 2004-09-10 | Danisco A/S | New use of polydextrose in edible products, edible products containing polydextrose and process for including polydextrose in edible products |
WO2023166192A1 (en) * | 2022-03-04 | 2023-09-07 | Société des Produits Nestlé S.A. | Confectionery |
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Legal Events
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PL | Patent ceased |