CN1113614C - Dietetic chocolate composition - Google Patents
Dietetic chocolate composition Download PDFInfo
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- CN1113614C CN1113614C CN00802599A CN00802599A CN1113614C CN 1113614 C CN1113614 C CN 1113614C CN 00802599 A CN00802599 A CN 00802599A CN 00802599 A CN00802599 A CN 00802599A CN 1113614 C CN1113614 C CN 1113614C
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- 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
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- 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
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- 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
-
- 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
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Abstract
A dietetic chocolate composition sweetened by a bulk sweetener system and a process for making the dietetic composition. The chocolate compositions are sweetened by a bulk sweetening composition which includes 10-90 % by weight of maltitol, 9-89 % by weight of lactitol and 1-30 % by weight of polydextrose. This combination of sweeteners provides a dietetic chocolate product with a surprisingly high degree of sweetness, a significantly reduced glycemic index and reduced caloric content and a taste profile, texture and mouth feel which closely approximates conventional chocolate products. The process of the invention incorporates this bulk sweetening composition into a chocolate product.
Description
Invention field
The present invention relates to use the dietetic chocolate composition of composition of high sugariness and production taste profile, quality and mouthfeel all near the method for the chocolate composition of traditional chocolate composition.
Background of invention
The chocolate product and the dietetic chocolate composition that are exclusively used in diabetes use D-sorbite production.Yet its taste profile of the composition of Sheng Chaning, quality and mouthfeel generally are difficult to compare with the traditional chocolate composition like this.
The chocolate product that does not contain sugar and not sugaring generally is to use the mixture of single arbitrary sweetener or any two kinds of sweeteners to produce.Specifically, the existing chocolate product that does not contain sugar and not sugaring generally uses any sweetener in maltitol, lactitol, sweet mellow wine or the xylitol, if desired, can also mix to reach the expectation sugariness of chocolate product with a kind of intense sweetness agent arbitrarily.In addition, the chocolate product of some of the recommendations may contain other sweetener, as hydroxyl isomaltulose, D-sorbite, erythritol or maltodextrin.The existing chocolate product that other does not contain sugar and not sugaring uses the sweetener system, and this system comprises the mixture of being made up of lactitol and poly-dextrin, if desired, also can comprise any one intense sweetness agent to reach the sugariness of expectation.Yet these all systems contain in imitation tradition all can not be satisfactory aspect taste profile, quality and the mouthfeel of sugared chocolate product.
Only causing sweet chocolate product by the maltitol sweetener has a kind of nice and cool effect when one enters the mouth, and this effect all exists in the process of chewing with chewing afterwards.This nice and cool effect is not the typical taste profile that tradition contains sugared chocolate product, general of traditional chocolate product has nice and cool effect when just beginning to eat, because its stronger and relative its duration of traditional product is longer, and the nice and cool effect of traditional product when chewing, often note less than.In addition, only cause sweet chocolate product and obviously do not reduce with respect to cause its glycemic index of sweet product with sucrose by maltitol, and the level that reduces of its thermal content and lactitol and/or poly-dextrin to cause sweet chocolate product also unequal.
Mixture with lactitol or lactitol and poly-dextrin causes sweet chocolate product significantly not nice and cool effect when just beginning to eat.Therefore, the consumer can be appreciated that at once this product and tradition cause the difference of sweet chocolate product with sucrose, because the nice and cool effect that the latter occurs when just beginning to eat is smaller.Further, usually with cause a kind of beautiful pleasant impression that sweet chocolate interrelates with sucrose and do not had causing in the sweet chocolate product with lactitol or lactitol and poly-dextrin mixture.At last, when chocolate uses the mixture of lactitol or lactitol and poly-dextrin, for producing the sweetener that enough sugarinesses must add a kind of high sugariness.
Application number is JP10234302, and on September 8th, 1998, disclosed Japan Patent provided a kind of example of dietetic chocolate product.This patent application discloses a kind of chocolate product, wherein use to comprise a kind of sugar alcohol that is selected from a group of lactitol, reduction isomaltose and the maltitol and replaced sucrose, its second sugar replacement is selected from one group that poly-dextrin, xylitol, erythritol and maltitol form.These sweeteners are used to produce low-fat chocolate product.
USP 5,490996 discloses the example of another dietetic chocolate product.In this product, used to comprise and a kind ofly be selected from the cane sugar substitution thing of poly-dextrin, inulin, sweet mellow wine, maltitol and composition thereof and be selected from the mixture of being formed as the cane sugar substitution thing of lactitol, fructose, D-sorbite, sweet mellow wine, xylitol, hydroxyl isomaltulose and composition thereof.Used a kind of two step method production method, wherein the first cane sugar substitution thing and the second cane sugar substitution thing are processed respectively, and purpose is to adopt different chocolate concise temperature to each sweetener composition.
EP 599 830 B1 disclose the chocolate composition that reduces thermal content, wherein used a kind of sweetener that is selected from inulin, straight chain and side chain fructo-oligosaccharides and composition thereof, a kind of product that is selected from sucrose, fructose, sugar alcohol, isomaltose, polydextrose, poly-dextrin, poly-maltose, carboxymethyl cellulose, carboxyethyl cellulose, arabogalactan, microcrystalline cellulose or its mixture; And the mixture formed of a kind of high-intensity sweeteners sweetener as an alternative.This patent points out that dietetic chocolate composition should preferentially have the thermal content of reduction, the fat content of reduction, and the fiber content of increase is of value to the metabolic effect of intestines, the sugared content of reduction and reduce cariogenic characteristic.In addition, this patent is recognized when use the shortcoming of lactitol as sugar replacement in chocolate product, must deacclimatize process because chocolate high water content makes, and postpone with processing usually.When using maltitol, maltitol is absorbed by the body and metabolism, and therefore the heat that produces reduces lacking than expectation.
Therefore, a main purpose of the present invention provides a kind of edible chocolate food low in calories, and its taste profile, quality and mouthfeel all very approach traditional to cause sweet chocolate product with sugared.Specifically, the purpose of this invention is to provide a kind of product, its nice and cool effect exactly likes tradition and causes sweet chocolate product with sugar, and this effect mainly is apparent in view when just having begun to eat, and it is in close proximity in addition with sugared and causes the pleasant chocolate pleasant impression that the sweet chocolate product often has in addition.
Further aim of the present invention provides the alternative sweetener composition of a kind of usefulness and causes sweet dietetic chocolate product, and said composition provides very high sugariness, causes sweet chocolate than conventional sugar simultaneously and has reduced thermal content and glycemic index again significantly.
Further object of the present invention provides a kind of dietetic chocolate product, and its enough sugariness obtains by using the alternative sweetener that does not contain high intensity sweetner.
These and other objects of the present invention can be very obvious in general introduction and following detailed description of the present invention.
The present invention's general introduction
The above purpose of setting forth of the present invention provides a kind of composition by lactitol, maltitol and poly-dextrin and causes sweet chocolate product.More specifically, a first aspect of the present invention relates to a kind of edible chocolate composition low in calories, wherein sucrose or high-intensity sweeteners are replaced by part or all of composition by a kind of high sugariness, and said composition comprises the maltitol of 10-90 weight %, the lactitol of 9-89 weight % and the poly-dextrin of 1-55 weight %.Preferred composition (based on a kind of high sugariness) comprises the maltitol of 30-70 weight %, the lactitol of 20-60 weight % and the poly-dextrin of 10-50 weight %.When the composition of this special high sugariness is used for chocolate product, cause the sweet chocolate product with respect to conventional sugar, higher sugariness, thermal content and the glycemic index that obviously reduces are provided, and its taste profile, quality and mouthfeel all exactly like the traditional chocolate product simultaneously.
The invention allows for requirement, do not use complicated production method when promptly producing the dietetic chocolate product.Therefore, a second aspect of the present invention relates to a kind of method of producing the dietetic chocolate product, comprises that the composition of high sugariness of the poly-dextrin of the lactitol of the maltitol that will comprise 10-90 weight %, 9-89 weight % and 1-55 weight % is introduced in the chocolate product.Therefore, under 40-80 ℃ chocolate concise temperature, can use traditional chocolate production method to produce chocolate product of the present invention.The component of specific group compound is depended in the use of the concise temperature of special chocolate.
Detailed description of the preferred embodiments
Chocolate product of the present invention is a kind of edible chocolate product low in calories, and with respect to the traditional chocolate product, it can not contain sucrose or contain small amounts of sugars.In specification of the present invention, " eating " is meant and reduces in chocolate product or removal sucrose.It is very approaching on taste profile, quality and mouthfeel that chocolate product of the present invention and traditional sugar cause sweet chocolate, especially nice and cool effect and chocolate pleasant impression.In addition, the composition of high sugariness of the present invention provides a kind of chocolate product, does not wherein need to use the sweetener of high sugariness to reach desired sugariness.Partly or entirely replace the sugar that is typically applied in the traditional chocolate product by composition with high sugariness of the present invention.
According to a first aspect of the present invention, a kind of chocolate dietetic chocolate product that contains is provided, and wherein the sucrose sweetener is partly or entirely replaced by the composition of the high sugariness of the poly-dextrin of the lactitol of the maltitol that comprises 10-90 weight %, 9-89 weight % and 1-55 weight %.Preferred composition comprises the maltitol of 30-70 weight %, the lactitol of 20-60 weight % and the poly-dextrin of 10-50 weight %.If any special applications, the composition of this high sugariness can further contain the high-intensity sweeteners that is up to 1 weight % arbitrarily.If do not specialize, all percentages of Shi Yonging are percetage by weight herein, and all components in the particular composition adds up to 100%.
The composition of high sugariness of the present invention can be used for multiple chocolate product, comprises the chocolate and the few chocolate of sugar content of Unsweetened chocolates, not sugaring.The present invention can be used to produce milk chocolate, dark chocolate, white chocolate or mix chocolate product.In addition, the form of chocolate product of the present invention can be sheet, strip, dressing, and the whipping prods or other purposes that are used for using traditionally chocolate dressing.
The cocoa power material that uses in the chocolate product of the present invention can be selected from any chocolate sauce or cocoa power that is used to produce chocolate and/or dressing.The cupu oil substitute that chocolate sauce generally contains the natural cupu oil of 50 weight % and/or has the fat content of reduction, as USP5,380,538 and 5, in 565,232 disclosed those, these disclosures incorporated herein by reference disclose such reduction fatty cupu oil substitute.Typical cocoa power contains the natural cupu oil of 5-30 weight %, and the cupu oil substitute with fat content of reduction.
The material that is used for preparing chocolate product traditionally can be used in chocolate product of the present invention.For example, if expectation obtains the milk chocolate of not sugaring, the cream solid that accounts for gross weight 5%-20% or non-fatty can be used for chocolate product of the present invention.Can use any component that is used for chocolate product in addition.The example of these any components is that grain extract, salt, the dietary fibre of natural edible flavored oils, resinon, resinon extract, artificial food flavor enhancement, spices, coffee flavor enhancement, nutmeat, vanilla, adding Fructus Hordei Germinatus originated as cocoa fiber, citrus fruit fibres, wheat bran, corn bran, oat bran, pea bran and fibre and soya, and lecithin and other emulsifying agent, all these all use the concentration identical with the traditional chocolate product.Under sugar-free milk chocolate product situation, can use component as caseinic acid and whey derivative compound.
The present invention relates in chocolate product with the composition of the high sugariness that contains lactitol, maltitol and poly-dextrin substituting saccharose partially or completely.The optimum range of the composition component of this high sugariness is the maltitol of 10-90 weight %, the lactitol of 9-89 weight % and the poly-dextrin of 1-55 weight %.More preferably the composition of high sugariness of the present invention contains the maltitol of 30-70 weight %, the lactitol of 20-60 weight % and the poly-dextrin of 10-50 weight %.Various component concentrations change according to different application, especially use them so that the taste of various cocoa juice and chocolate and needed sweet taste of cocoa and release to be provided.Can prepare chocolate product like this so that various character optimization, these character such as thermal content, give birth to carious tooth characteristic, glycemic index, taste profile, quality and mouthfeel.
Chocolate product can contain the composition of the high sugariness of the present invention that is up to 65 weight %.Be more preferably the composition that chocolate product contains the high sugariness of 20-55 weight %.
Can use refining or unpurified dehydration polydextrose as poly-dextrin component in the composition of high sugariness.Poly-dextrin is partially or completely hydrogenation or if necessary also, with the form of fraction.The preferred poly-dextrin that the present invention uses is buied from Cultor Ltd., and trade mark is called Litesse
, Litesse
II and Litesse
Ultra III.The poly-dextrin of fractionation is known conventional matter, can be by disclosed method production among the USP 5,424,418 and 4,948,596.Other is applicable to that poly-dextrin of the present invention is USP 5,645, and 647 is disclosed, and the hydrogenation that USP 5,601,863 describes gathers dextrin.
Maltitol in the composition of high sugariness can use by any solid form, preferably with refining crystal form, more preferably surpasses 90% refining crystal form with maltitol purity.Lactitol in the composition of high sugariness can the lactitol monohydrate, the form of lactitol dihydrate, anhydrous lactitol or its mixture is used for the dietetic chocolate prescription.
Component in the composition of high sugariness of the present invention can its crystal form or other form as that grind, spray-dired, pulverize or granular form be used for the dietetic chocolate prescription.
Except the composition of high sugariness of the present invention, also can use a kind of sweetener of high sugariness arbitrarily.Yet find that in some cases the sweetness level that will reach chocolate product of the present invention does not need to add the sweetener of high sugariness.If used high-intensity sweeteners, their typical amounts is less than 1% of chocolate product weight, be more preferably less than 0.5% of weight, and most preferably be less than 0.2% of weight.The high-intensity sweeteners that is fit to includes but not limited to acesulfame potassium k, L-aspartyl-L-phenyalanine methyl ester (aspartame ), alitame , chlorinated sucrose derivative and composition thereof.
Chocolate product of the present invention can use traditionally on the chocolate industry to be made with extra care with known technology.Chocolate product of the present invention can be made with extra care under the about 40-80 of temperature range ℃ and can tangible adverse effect do not arranged to chocolate product.
In the method for the invention, to add in the chocolate be partially or completely substituent as sucrose or other a large amount of sweeteners to the composition of above-mentioned high sugariness.Therefore, can use the conventional method preparation chocolate to produce a kind of acceptable dietetic chocolate product.
The advantage of chocolate product of the present invention is that tradition causes the thermal content of sweet chocolate product reduction and lower glycemic index with sucrose.In addition, product of the present invention very causes sweet chocolate product near tradition with sucrose on taste profile, quality and mouthfeel.
Yet the more important thing is, the sweetness level that obtains the simple mixtures with respect to the desired various sweeteners from the composition of forming high sugariness of people, the compositions table of high sugariness of the present invention reveals surprising high sugariness.The feasible intense sweetness agent that can use low concentration of this characteristic of the composition of high sugariness.For to reach desired sweetness level, need in chocolate product, not use the high concentration sweetener in addition yet.This has just been avoided bitter pleasant impression or the sweet taste of delay and the worry that the potential consumer may be relevant with the sweetener of high concentration, and makes the cost of final chocolate reduce.
The present invention will further describe by following illustrative embodiment.
Comparative examples A
In this comparative example, the component shown in the use table 1 has designed the edible milk chocolate prescription of a kind of tradition, uses maltitol as high sweet taste reagent.Taste this dietetic chocolate, in " taste evaluation " that the results are shown in Table 1.
Comparative example B
Component shown in the use table 1 has designed the edible milk chocolate prescription of another kind of tradition, uses lactitol as high sugariness.Taste this dietetic chocolate, in " taste evaluation " that the results are shown in Table 1.
Embodiment 1
Use the chocolate of edible " cream " type of mixture preparation of maltitol/lactitol and poly-dextrin.The prescription of this product sees Table 1.The taste profile that this sample showed is in close proximity to taste, quality and the mouthfeel of tradition (sugar) milk chocolate, and its sweetness level also makes us accepting.This observed result is amazing, because the sweet valency of sucrose is 1.0, and the sweet valency of the calculating of the composition of the high sugariness of using in this example is about 0.4.This illustrates that the mixture of three kinds of components of the composition of high sugariness of the present invention provides a kind of sweet feel of enhancing to chocolate product.
The sweet valency of the calculating of the composition of this high sugariness is based on the sweet valency (about 0.9) of known maltitol, the sweet valency (about 0.4) of lactitol and the sweet valency (about 0) of poly-dextrin.Thereby to be benchmark to its sweet valence mumber value be weighted calculates its sweet valency and be about 0.4 with amount shared ratio in the composition of high sugariness of three kinds of components then.
Embodiment 2
Use shows and is similar to causing of embodiment 1 sweet and the maltitol/lactitol of taste profile and edible " dark color " class chocolate of mixture preparation of poly-dextrin.The prescription of this product sees Table 1.
Embodiment 3
Use shows and is similar to causing of embodiment 1 sweet and the maltitol/lactitol of taste profile and mixture preparation " not sugaring " class chocolate of poly-dextrin.The prescription of this product sees Table 1.
Embodiment 4
Use shows that " cream " class that is similar to sugar (sucrose) base is mixed the sweet and maltitol/lactitol of taste profile of causing of chocolate dressing and edible " cream " class of mixture preparation of poly-dextrin is mixed chocolate.
Embodiment 5
Use shows and is similar to the sweet and taste profile of causing of embodiment 1, and chocolate thermal content of reference of sugar (sucrose) base reduces by maltitol/lactitol 25% or more and the mixture preparation of poly-dextrin eats " cream " class chocolate.
The above embodiments only are used for illustrative purposes, in any case but can not be as the restriction of the scope of the invention.Scope of the present invention can be determined from subsidiary claims.
Table 1
Comparative examples A comparative example B embodiment 1 embodiment 2 embodiment 3 embodiment 4 embodiment 5
The by force nice and cool faint chalk of taste faint nice and cool plentiful/strong little nice and cool weak chocolate flavoured rich cream of the dense chocolate of power taste of little nice and cool little nice and cool evaluation taste and weak chalk StrongmenGroup chocolate
| Component | Maltitol | Lactitol | The lactitol maltitol | The lactitol maltitol | The lactitol maltitol | The lactitol maltitol | The lactitol maltitol |
| ?PDX | ?PDX | ?PDX | ?PDX | ?PDX | ?PDX | ||
| Mixture | (dark color) | ?(NSA) | (mixing) | (reduction thermal content) | |||
| Maltitol | 48.56 | ?24.28 | ?20.00 | ?20.53 | ?21.50 | ?3.15 | |
| Lactitol AC | ?48.56 | ?24.28 | ?20.00 | ?20.54 | ?12.50 | ?28.30 | |
| Cocoa juice | 16.00 | ?16.00 | ?16.00 | ?42.00 | ?16.00 | ?0.75 | ?16.00 |
| Cocoa power | ?8.00 | ||||||
| Poly-dextrin | 8.00 | ?8.00 | ?8.00 | ?8.00 | ?8.00 | ?26.50 | ?25.00 |
| Cupu oil | 10.00 | ?10.00 | ?10.00 | ?10.48 | ?10.00 | ||
| Hydrogenated palm kernel oil | ?15.75 | ||||||
| Caseinic acid | 1.50 | ?1.50 | ?1.50 | ?2.00 | ?1.50 | ||
| Whole milk powder | ?14.00 | ||||||
| Calcium carbonate | 2.50 | ?2.50 | ?2.50 | ?2.50 | ?2.50 | ||
| Anhydrous milkfat | 4.00 | ?4.00 | ?4.00 | ?4.00 | ?4.00 | ||
| Lecithin | 0.10 | ?0.10 | ?0.10 | ?0.10 | ?0.10 | ?0.10 | ?0.10 |
| Acesulfame potassium k | ?0.04 | ||||||
| Adjust at last | |||||||
| Cupu oil | 9.00 | ?9.00 | ?9.00 | ?5.55 | ?10.00 | ?10.00 | ?9.00 |
| Lecithin | 0.27 | ?0.27 | ?0.27 | ?0.28 | ?0.28 | ?0.30 | ?0.30 |
| Vanilla | 0.07 | ?0.07 | ?0.07 | ?0.07 | ?0.07 | ?0.07 | ?0.06 |
| Aspartame | ?0.02 | ||||||
| Maltol | ?0.03 | ?0.03 | |||||
| Amount to | 100.00 | ?100.00 | ?100.00 | ?100.00 | ?100.00 | ?100.00 | ?100.00 |
The chocolate flavoured weak nice and cool chocolate flavoured taste taste in taste road of imitating
The road disappears suddenly, and really sweet faint nice and cool road is sweet
Lose the plentiful pleasant pleasant of the rich chalk taste of minimum sugariness pleasant
Lack the caramel that fully lacks chalk, power, vanilla cream, burnt cream, caramel,
Sweet and cool power pleasant impression cream, skilful sweet pleasant impression sugar, chalk caramel, sweet cream, skilful
Refreshing pleasant impression gram force, sweet power, the surplus gram force of sweet surplus chocolate, sweet
Pleasant impression flavor flavor pleasant impression
Claims (20)
1. one kind eats chocolate composition low in calories, and wherein the composition of the high sugariness of the involved following component of component of sucrose or other high sugariness partially or completely replaces:
The maltitol of 10-99 weight %,
The lactitol of 9-89 weight % and
The poly-dextrin of 55 weight %.
2. the chocolate composition edible low in calories that requires in the claim 1, wherein the composition of high sugariness has replaced the whole sucrose in the chocolate composition basically, so that basic sucrose free chocolate composition to be provided.
3. the chocolate composition edible low in calories that requires in the claim 1, wherein the composition of high sugariness has partly replaced tradition and has added sucrose in the chocolate composition to, and therefore a kind of chocolate composition low in calories that eats is provided.
4. the chocolate composition edible low in calories that requires in the claim 1, wherein the composition of high sugariness further comprises the sugariness of the high-intensity sweeteners of capacity with the enhancing chocolate composition.
5. the chocolate composition edible low in calories that requires in the claim 4, wherein the highest 1% of the chocolate composition weight that accounts for of high-intensity sweeteners.
6. the chocolate composition edible low in calories that requires in the claim 1, wherein the composition of high sugariness comprises following component:
The maltitol of 30-70 weight %,
The lactitol of 20-60 weight % and
The poly-dextrin of 10-50 weight %.
7. the chocolate composition edible low in calories that requires in the claim 1, the form of use therein lactitol is selected from one group that comprises anhydrous lactitol, lactitol monohydrate, lactitol dihydrate and composition thereof.
8. the chocolate composition edible low in calories that requires in the claim 7, wherein the form of poly-dextrin is selected from and comprises refining poly-dextrin, refining poly-dextrin, hydrogenation and gather in the fraction form of dextrin, above-mentioned any poly-dextrin form and its mixture one group.
9. the chocolate composition edible low in calories that requires in the claim 1, wherein chocolate composition is selected from one group that comprises milk chocolate, dark chocolate, white chocolate and mixing chocolate.
10. the chocolate composition edible low in calories that requires in the claim 1, wherein the highest 65% of the chocolate weight that accounts for of the composition of high sugariness.
11. be used to produce the method for dietetic chocolate composition, comprising the step of the composition as the high sugariness of the partially or completely substitute of sucrose or other high-intensity sweeteners being added in the chocolate composition, the composition of described high sugariness comprises:
The maltitol of 10-90 weight %,
The lactitol of 9-89 weight % and
The poly-dextrin of 1-55 weight %.
12. the method that requires in the claim 11, wherein the composition of high sugariness comprises:
The maltitol of 30-70 weight %,
The lactitol of 20-60 weight % and
The poly-dextrin of 10-50 weight %.
13. the method that requires in the claim 11, wherein the composition of high sugariness further comprises the high-intensity sweeteners of capacity to strengthen the sugariness of sweetener composition.
14. the method that requires in the claim 13, wherein the highest 1% of the total sweetener composition weight that accounts for of high-intensity sweeteners.
15. the method that requires in the claim 11 further is included under 40-80 ℃ the temperature range, the mixture that the composition of refining high sugariness and other component are formed is with the step of formation chocolate composition.
16. the method that requires in the claim 11, wherein the composition of high sugariness has substituted the whole sucrose in the chocolate composition basically.
17. the method that requires in the claim 11, wherein the composition of high sugariness has partly substituted the sucrose in the chocolate composition.
18. the method that requires in the claim 11, wherein chocolate composition is selected from one group that comprises milk chocolate, dark chocolate, white chocolate and mixing chocolate.
19. the method that requires in the claim 11, wherein the highest 65% of the chocolate composition weight that accounts for of the composition of high sugariness.
20. the method that requires in the claim 11, wherein poly-dextrin are selected from the fraction form that comprises refining poly-dextrin, refining poly-dextrin, the poly-dextrin of hydrogenation, above-mentioned any poly-dextrin form and its mixture one group.
21. the method that requires in the claim 11, the form of use therein lactitol is selected from one group that comprises anhydrous lactitol, lactitol monohydrate, lactitol dihydrate and its mixture.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US11510099P | 1999-01-07 | 1999-01-07 | |
| US47773400A | 2000-01-05 | 2000-01-05 | |
| US09/477,734 | 2000-01-05 | ||
| US60/115,100 | 2000-01-05 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1336799A CN1336799A (en) | 2002-02-20 |
| CN1113614C true CN1113614C (en) | 2003-07-09 |
Family
ID=26812832
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00802599A Expired - Lifetime CN1113614C (en) | 1999-01-07 | 2000-01-07 | Dietetic chocolate composition |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP1146797A4 (en) |
| JP (1) | JP2002534072A (en) |
| KR (1) | KR20010101417A (en) |
| CN (1) | CN1113614C (en) |
| AU (1) | AU765562C (en) |
| BR (1) | BR0007411A (en) |
| CA (1) | CA2363060A1 (en) |
| NZ (1) | NZ512802A (en) |
| WO (1) | WO2000040101A1 (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI121325B (en) | 2003-02-26 | 2010-10-15 | Danisco | New use of polydextrose in edible products, edible products containing polydextrose and methods of incorporating polydextrose in edible products |
| CN101039587B (en) | 2004-10-08 | 2012-07-18 | 古木林科有限公司 | Candy products |
| GB0524128D0 (en) * | 2005-11-28 | 2006-01-04 | Barry Callebaut Ag | Compositions |
| FR2894435B1 (en) * | 2005-12-14 | 2010-09-03 | Roquette Freres | SUGAR-FREE CONFECTIONERY COMPRISING XYLITOL WITHOUT REFRESHING EFFECT |
| DE102006014543A1 (en) * | 2006-03-21 | 2007-09-27 | Südzucker AG Mannheim/Ochsenfurt | Functional foods against tumors |
| US20070237860A1 (en) * | 2006-04-07 | 2007-10-11 | Jareer Abu-Ali | Edible adhesive coatings for multi-component food products |
| GB0723182D0 (en) | 2007-11-27 | 2008-01-09 | Barry Callebaut Ag | Composition |
| KR101151426B1 (en) | 2009-12-29 | 2012-06-01 | (주) 건우에프피 | Manufacturing method for chocolate composition containing coated citric acid |
| PL2465356T3 (en) * | 2010-12-17 | 2017-09-29 | Kraft Foods R & D, Inc. | Process for making low-calorie product |
| RU2492690C2 (en) * | 2011-11-29 | 2013-09-20 | Манана Емельяновна Ткешелашвили | Aerated confectionary product with low glycaemic index |
| JP5920957B2 (en) * | 2014-04-16 | 2016-05-24 | 日清オイリオグループ株式会社 | Oil-containing food |
| TR201405782A2 (en) * | 2014-05-23 | 2015-08-21 | Tayas Gida Sanayi Ve Ticaret Anonim Sirketi | High diet fiber-prebiotic, tooth-friendly, high-calcium chocolate. |
| CN104311610B (en) * | 2014-11-06 | 2017-03-08 | 山东绿健生物技术有限公司 | A kind of quick method preparing granular lactose |
| JP6342452B2 (en) * | 2015-07-07 | 2018-06-13 | サンスター株式会社 | Low calorie chocolate composition |
| BR102015026538A2 (en) * | 2015-10-20 | 2017-12-05 | Helena Orlandi Giunti Oliveira Eloisa | white chocolate formulation without milk, without sugar, without gluten, without soy and with or without fiber |
| BR102015030629A2 (en) * | 2015-12-07 | 2018-09-04 | Helena Orlandi Giunti Oliveira Eloisa | optimized formulation of carob alternative milk without sugar, without sugar, without gluten, without soy and with and without fibers |
| CN112602809B (en) * | 2020-12-09 | 2023-03-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sucrose-free chocolate composition for spraying into crispy cone and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5490996A (en) * | 1994-01-11 | 1996-02-13 | Kraft Jacobs Suchard Ag | Process for producing an improved sucrose-free milk chocolate |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH677429A5 (en) * | 1988-11-11 | 1991-05-31 | Chocolat Stella S A | Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener |
| DE69206794T2 (en) * | 1991-04-30 | 1996-05-02 | Jacobs Suchard Ag | MILK CHOCOLATE AND METHOD FOR THE PRODUCTION THEREOF |
| FR2676164A1 (en) * | 1991-05-06 | 1992-11-13 | Roquette Freres | HYPOCALORIC CHOCOLATE. |
| EP0599830B1 (en) * | 1991-08-07 | 1996-03-20 | Raffinerie Tirlemontoise | Reduced calorie chocolate compositions |
| AU3968697A (en) * | 1996-07-26 | 1998-02-20 | Kristine A. Bateman | Dietetic one-to-one sugar substitute composition for table top, baking and cooking applications |
-
2000
- 2000-01-07 BR BR0007411-0A patent/BR0007411A/en not_active Withdrawn
- 2000-01-07 AU AU26011/00A patent/AU765562C/en not_active Ceased
- 2000-01-07 CA CA002363060A patent/CA2363060A1/en not_active Abandoned
- 2000-01-07 EP EP00904223A patent/EP1146797A4/en not_active Withdrawn
- 2000-01-07 NZ NZ512802A patent/NZ512802A/en not_active IP Right Cessation
- 2000-01-07 CN CN00802599A patent/CN1113614C/en not_active Expired - Lifetime
- 2000-01-07 WO PCT/US2000/000244 patent/WO2000040101A1/en not_active Application Discontinuation
- 2000-01-07 KR KR1020017008623A patent/KR20010101417A/en not_active Application Discontinuation
- 2000-01-07 JP JP2000591873A patent/JP2002534072A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5490996A (en) * | 1994-01-11 | 1996-02-13 | Kraft Jacobs Suchard Ag | Process for producing an improved sucrose-free milk chocolate |
Also Published As
| Publication number | Publication date |
|---|---|
| AU765562B2 (en) | 2003-09-25 |
| CA2363060A1 (en) | 2000-07-13 |
| AU2601100A (en) | 2000-07-24 |
| BR0007411A (en) | 2001-10-16 |
| KR20010101417A (en) | 2001-11-14 |
| NZ512802A (en) | 2003-08-29 |
| WO2000040101A1 (en) | 2000-07-13 |
| EP1146797A4 (en) | 2004-09-01 |
| AU765562C (en) | 2004-04-29 |
| CN1336799A (en) | 2002-02-20 |
| EP1146797A1 (en) | 2001-10-24 |
| JP2002534072A (en) | 2002-10-15 |
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Granted publication date: 20030709 |