MXPA98005922A - Chocolate of low gr content - Google Patents

Abstract

A reduced fat chocolate or confectionery material with a fat content containing up to 5% by weight of limonene or substances with limone content

Description

CHOCOLATE OF LOW FAT CONTENT FIELD OF THE INVENTION The present invention relates to a chocolate with a low fat content and to a process for its production. Chocolate and chocolate-like products are high in fat and energy and differ from most other foods in their texture, due to the melting properties of cocoa butter or butter substitutes. of cocoa that allow chocolate and chocolate-like products to be solid at normal ambient temperatures and still melt easily in the mouth.The flow properties of liquid chocolate are important for the following reasons: a) Since chocolate is processed in the liquid state and most products are produced by wrapping, decorating or molding, the viscosity of the liquid chocolate must be controlled so that it is not too high b) A high viscosity would give a texture or taste of low quality and would result in a chocolate that is harder to melt, causing the product to remain in the mouth longer and being more difficult to swallow. l Chocolate can have the texture of a fudge and milk (caramel). The fat content of chocolate may vary from about 25% to about 40% by weight depending on whether it is alone, milk or white chocolate but usually around 30% to 34% by weight based on the total weight of the chocolate. However, the liquid phase of chocolate? And. Liquid is fat and if the fat content is When reduced, the viscosity increases, making it more difficult to use for wrapping, decorating or molding, giving it an undesirable texture or taste. As it sits on "Chocolate, Cocoa and Confectionery: Science and Technology ", Third Edition, Van Nostrand Reinhold, New York (1989) in the p 205"Fine-quality fine-grained chocolates with a W ^ * r total fat content up to 28% can now be produced and safely molded. Chocolates of lower quality with thicker particles can be produced up to 25%. Par icularly with chocolates milk, the quality deteriorates with a fat content below 30%, the texture becomes pasty and lack of clicking. "One method of reducing fat content while maintaining texture is to use fat substitutes, such as Saladtrim, which are not digested as fats and have a very low calorific value. These are not, however, ^ B universally accepted in chocolate products and 'Some are restricted in their level of consumption due to the risk of unpleasant side effects. 5 The finished chocolate usually contains one substantial amount of ultrafine particles such as sugar, cocoa solids and milk solids down to 2 microns in size giving a large surface area and Large amounts of fat, e.g. Cocoa butter, are required to cover such particles so that the chocolate can flow properly in the manufacturing operations. Another method of reducing the fat content while maintaining the texture is to control the size of the particles of the solid particles in order to reduce the amount of or substantially eliminate the ultrafine fr particles and thereby reduce the surface area to be covered by the grease. However, such methods are cumbersome and not very efficient. We have surprisingly found that by adding limonene or substances containing limonene to chocolate containing a small amount of fat, the resulting chocolate has a lower viscosity, is softer and melts more easily in the mouth compared to a similar chocolate containing a similar amount of reduced fat but which does not contain limonene or substances containing limonene. B According to the present invention there is provided a reduced fat chocolate or confectionery material with a fat content containing up to 5% by weight of limonene or substances containing limonene. The chocolate can be dark, milk or white chocolate. Confectionery materials with fat content may include sugar, milk-derived components, fat and vegetable solids or cocoa solids in different proportions having a moisture content of less than 10%, more usually less than 5% by weight. They can be substitutes of chocolate containing directly substitutes of cocoa butter, stearin, coconut oil, palm oil, butter or any mixture of these; nut paste such as butter or peanut fat; praline; confectionery covers used to cover cakes usually containing chocolate analogs with cocoa butter replaced by cheaper non-tempered fat; or "Caramac" sold by Nestlé containing fat without cocoa butter, sugar and milk. For reduced fat chocolate we mean a chocolate that contains a lesser amount of fat than normal which, in the absence of limonene or substances containing limonene, causes the quality of the chocolate to deteriorate. For example, in the case of chocolate ^ Hf milk, the amount of fat present in chocolate can be less than 30% by weight. Preferably, for both milk chocolate and other chocolate or fat-containing jam contents the amount of fat present is preferably less than 28% by weight and more preferably 16% to 25% by weight based on the total weight of the chocolate. tik Limonene is a diterpene and exists in d- and 1-. It occurs naturally in the form d- in various essential oils such as lemon, orange, grapefruit, tangerine, caraway, dill, bergamot oils in amounts of about 80% to about 95% together with flavoring substances such as aldehydes and esters. The oil is usually extracted from the shell. p Orange oil is widely used as a flavor in chocolate, e.g. in quantities of 0.01 to 0.1% by weight. If desired, the oil can be added as is to the reduced fat chocolate. Advantageously, the oil is deodorized to give the limonene that is added to the chocolate. Particularly preferred are deodorized orange and grapefruit oils. The amount of limonene present in the reduced fat chocolate is preferably 0.5 to 3%, and especially from 1.5 to 2.5% by weight based on the weight of the chocolate. "Hr The present invention also provides a process for producing reduced fat chocolate or confectionery material with a fat content containing up to 5% by weight of limonene or substances containing limonene by adding limonene or substances containing limonene to the ingredients of liquid chocolate. The limonene is conveniently added to the liquid "Bfechocolate" before the chocolate is molded or used to wrap or decorate, e.g. before, during or after homogenizing it. A reduced fat chocolate can be obtained by the process of the present invention with good texture and taste without the need to reduce the surface area by decrease in the amount of, or elimination of, the ultrafine particles. The following Examples further illustrate the present invention. Parts and percentages are given by weight.

Example 1. ^ 'A chocolate is produced having the following recipe: Sugar 53.3 parts Skim milk powder • 18.7 parts Butter oil 4.0 parts Cocoa butter .5 parts Cocoa liquor 11.0 parts Vanillin - 0.03 parts # 10 Lecithin - 1.0 PGRP parts * - 0.5 parts Deodorized orange oil - 2.0 parts * Poliglicerolpoliricinoleato 15 The previous chocolate contains 21% by weight of fat? (excluding deodorized orange oil). The deodorized orange oil is added to the ingredients of the liquid chocolate after homogenizing it. After tempering, the chocolate paste is deposited in a mold and curd to give a tablet. Taste tests carried out indicate that chocolate has a texture and taste of chocolate with a fat content higher than 21%.

Example 2 ^ JB Carrying out a procedure similar to that described in Example 1 but replacing the orange deodorized oil with a similar amount of deodorized oil of grapefruit, the taste tests carried out again indicated that the chocolate has a texture and taste of a chocolate with a fat content considerably higher than 21%. and J - Comparative Example 10 By carrying out a procedure similar to that described in Example 1 but replacing the deodorized orange oil with a similar amount of cocoa butter, the taste tests carried out indicated that the chocolate has an expected texture and taste of a chocolate with a fat content of 23%, i.e. it was more It was hard to melt, it stayed longer in the mouth and was harder to swallow.

Claims (9)

1. A reduced fat chocolate or confectionery material with a fat content characterized in that it contains up to 5% by weight of limonene or substances containing limonene.

2. Reduced fat chocolate or fat content material according to claim 1 characterized in that the amount of fat present in the chocolate or in the confectionery material with fat content is from 16% to 25% by weight based on the total weight of the chocolate.

3. Reduced fat chocolate or confectionery material with fat content according to claim 1 characterized in that the limonene-containing substance is the oil of lemon, orange, grapefruit, tangerine, caraway, dill or bergamot.

4. Reduced fat chocolate or confectionery material with a fat content according to claim 3 characterized in that the oil is added as such to the reduced fat chocolate. ^ Bf 5. Reduced fat chocolate or confectionery material with fat content according to claim 3 characterized in that the oil is

5 deodorized to give the limonene that is added to the chocolate.

6. Reduced fat chocolate or jellyfat material with grease content according to claim 5 characterized in that the deodorized oil is deodorized orange or grapefruit oil.

7. Reduced fat chocolate or confectionery material with a fat content according to claim 1 characterized in that the amount of limonene present in the reduced fat chocolate is 0.5 to 3% by weight based on the weight of the chocolate.

8. Process for producing reduced fat chocolate 0 or confectionery material with a fat content characterized in that it contains up to 5% by weight of limonene or substances containing limonene comprising the addition of limonene or substances containing limonene to the ingredients of liquid chocolate .

9. Process according to claim 8 characterized in that the limonene is added to the ingredients of the liquid chocolate before the 5 chocolate is molded or used to wrap or decorate. i