WO2010117344A1 - Dietary chocolate compositions and production method thereof - Google Patents
Dietary chocolate compositions and production method thereof Download PDFInfo
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- WO2010117344A1 WO2010117344A1 PCT/TR2010/000069 TR2010000069W WO2010117344A1 WO 2010117344 A1 WO2010117344 A1 WO 2010117344A1 TR 2010000069 W TR2010000069 W TR 2010000069W WO 2010117344 A1 WO2010117344 A1 WO 2010117344A1
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- fructose
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- 239000000203 mixture Substances 0.000 title claims abstract description 63
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 42
- 235000005911 diet Nutrition 0.000 title claims abstract description 28
- 230000000378 dietary effect Effects 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title description 3
- 229930091371 Fructose Natural products 0.000 claims abstract description 25
- 239000005715 Fructose Substances 0.000 claims abstract description 24
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 23
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 23
- 229920001202 Inulin Polymers 0.000 claims abstract description 22
- 229940029339 inulin Drugs 0.000 claims abstract description 22
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 20
- 230000002641 glycemic effect Effects 0.000 claims abstract description 13
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 244000299461 Theobroma cacao Species 0.000 claims description 48
- 241000723382 Corylus Species 0.000 claims description 18
- 235000001543 Corylus americana Nutrition 0.000 claims description 18
- 235000007466 Corylus avellana Nutrition 0.000 claims description 18
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims description 9
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims description 9
- 235000001046 cacaotero Nutrition 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 3
- 244000263375 Vanilla tahitensis Species 0.000 claims description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 3
- 239000011369 resultant mixture Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- 235000019487 Hazelnut oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 239000010468 hazelnut oil Substances 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 13
- 238000001816 cooling Methods 0.000 abstract description 12
- 229960002737 fructose Drugs 0.000 description 16
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 229920001100 Polydextrose Polymers 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- LKDRXBCSQODPBY-VRPWFDPXSA-N D-fructopyranose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-VRPWFDPXSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002670 Fructan Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 125000001789 ketohexose group Chemical group 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
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
- A23G1/40—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
- 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
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to newly-developed dietary chocolate compositions.
- the present invention more particularly relates to a sweetener composed of fructose, inulin, and erythrol, with reduced calorie and lower glycemic index, wherein the post-consumption cooling effect caused by erythrol in mouth is eliminated.
- Fructose, inulin, and erythrol are used as sweeteners in such products.
- Fructose is a sugar of formula C6H12O6. It is also known as levulose or fruit sugar. It is a ketohexose. Fructose is present in some fruits and honey.
- Inulin is a natural polysaccharide present in various plants. It is of the fibrous class and is known as fructan.
- Erythrol is a sugar alcohol used as a sugar substitute. It has reduced calorie as compared to sugar. Various foodstuffs containing erythrol causes post-consumption cooling effect in the mouth. The cause of this is the excessively lower dissolution temperature (-180 0 C) of erythrol.
- This cooling effect removes the classical taste of chocolate, this fact not satisfying the taste of conventional chocolate consumers.
- the present invention relates to a novel chocolate composition with reduced calorie and low glycemic index, eliminating all aforesaid problems and bringing additional advantages to the relevant prior art.
- the main object of the present invention is to obtain a chocolate composition with reduced calorie and high glycemic index.
- Another object of the present invention is to obtain a chocolate composition, which masks the cooling effect caused by the sweetener erythrol to a desired level.
- a novel dietary chocolate composition is realized, containing a sweetener mixture with reduced calorie and lower glycemic index.
- this novelty is realized by means of 1-4% erythrol by weight, 1-75% inulin by weight, and 1-40% fructose by weight.
- hazelnut produces a synergistic effect with the sweetener composition, thereby maximizing the masking of the cooling effect caused by erythrol.
- the ratio of hazelnut to erythrol, inulin, and fructose varies between 60:1 and 1 :60.
- erythrol is present in an amount of 5 to 40% by weight.
- erythrol is present in an amount of 8 to 24% by weight.
- inulin is present in an amount of 5 to 63% by weight.
- inulin is present in an amount of 21 to 40% by weight.
- fructose is present in an amount of 2 to 35% by weight.
- fructose is present in an amount of 3 to 21% by weight.
- the ratio of fructose and inulin varies between 10:1 and 1 :10 (fructose : inulin).
- At least one or a mixture of cacao, cacao oil, and cacao liquor components is added in an amount of 5-20% by weight.
- At least one or a mixture of dry milk products is added in an amount of 2-30% by weight.
- the present invention further contains vegetable oil in a preferred embodiment.
- Said oil is selected from the group consisting of cacao oil, hazelnut oil, sunflower oil coconut oil components, or a mixture thereof.
- the present invention contains lecithin as an emulsifying agent.
- the present invention contains vanilla as an aroma.
- said chocolate composition is realized in the forms of creamy chocolate, milk chocolate, bitter chocolate, and filled chocolate.
- the dietary chocolate composition contains the followings only:
- said dietary chocolate composition is produced by means of a method, comprising the steps of
- Example 1 Hazelnut Cream
- the present invention is conducted as following.
- the mixture of erythrol, fructose, and inulin is finely mixed and homogenized by means of a mixer. This mixture masks the erythrol-caused cooling effect.
- a previously-grinded hazelnut puree is added to this mixture.
- the resulting mixture is grinded and mixed back so as to be homogenized. This process allows to maximally mask the cooling effect of erythrol and the hazelnut aroma provides a synergistic contribution.
- a liquid mixture composed of cacao powder, dry milk products, vanilla if required, and vegetable oil. Then, conching and settling steps are applied to this mixture, whereafter the resultant mixture is prepared for sales, following a filling or shaping process as required by the form of the targeted product.
- the process steps may be illustrated in the following diagram.
- dietary chocolate compositions comprising a sweetener mixture with reduced calorie and low glycemic index.
Abstract
The present invention particularly relates to a sweetener composed of fructose, inulin, and erythrol, with reduced calorie and lower glycemic index, as used for dietary chocolate composition, in which the cooling effect caused by erythrol in mouth upon its consumption is eliminated. The dietary chocolate composition containing a sweetener mixture with reduced calorie and low glycemic index, comprises erythrol at 1-40% by weight, inulin at 1-75% by weight, and fructose at 1-40% by weight.
Description
DESCRIPTION
DIETARY CHOCOLATE COMPOSITIONS AND PRODUCTION METHOD THEREOF
Field of Invention
The present invention relates to newly-developed dietary chocolate compositions.
The present invention more particularly relates to a sweetener composed of fructose, inulin, and erythrol, with reduced calorie and lower glycemic index, wherein the post-consumption cooling effect caused by erythrol in mouth is eliminated.
Prior Art
Conventional chocolate products have high calorie content and high glycemic index. Nowadays, during which the consumer nutritional habits are gradually oriented towards more healthy products, there are available various confectionary and chocolate products with reduced calorie and lower glycemic index.
Fructose, inulin, and erythrol are used as sweeteners in such products. Fructose is a sugar of formula C6H12O6. It is also known as levulose or fruit sugar. It is a ketohexose. Fructose is present in some fruits and honey.
Inulin is a natural polysaccharide present in various plants. It is of the fibrous class and is known as fructan.
Erythrol is a sugar alcohol used as a sugar substitute. It has reduced calorie as compared to sugar. Various foodstuffs containing erythrol causes post-consumption cooling effect in the mouth. The cause of this is the excessively lower dissolution temperature (-1800C) of erythrol.
This cooling effect removes the classical taste of chocolate, this fact not satisfying the taste of conventional chocolate consumers.
Various applications are present in the prior art for removing the cooling effect.
In the application US6875460, the cooling effect is removed by means of maltodextrine. The high glycemic content of maltodextrine, however, is an unwanted fact. The effect caused by maltodextrine, on the other hand, is not satisfactory.
In the application WO2004/040994, such cooling effect is eliminated by means of using a composition containing polydextrose. The high hygroscopic structure of polydextrose, however, brings about various difficulties during the manufacture stage.
In brief, there is a need towards a novelty to provide desired taste and quality in the art of chocolate compositions with reduced calorie and low glycemic index, because of the drawbacks referred to hereinabove.
Object and Brief Description of Invention The present invention relates to a novel chocolate composition with reduced calorie and low glycemic index, eliminating all aforesaid problems and bringing additional advantages to the relevant prior art.
Accordingly, the main object of the present invention is to obtain a chocolate composition with reduced calorie and high glycemic index.
Another object of the present invention is to obtain a chocolate composition, which masks the cooling effect caused by the sweetener erythrol to a desired level.
In order to achieve the aforesaid objectives and those to emerge below in the detailed description, a novel dietary chocolate composition is realized, containing a sweetener mixture with reduced calorie and lower glycemic index.
According to a preferred embodiment of the present invention, this novelty is realized by means of 1-4% erythrol by weight, 1-75% inulin by weight, and 1-40% fructose by weight.
Introduction of the aforementioned mixture with defined proportions, not only a composition is obtained with reduced calorie and low glycemic index, but also the cooling effect of erythrol is excellently masked.
According to a preferred embodiment of the present invention, preferably at least one or a mixture of hazelnut, hazelnut puree, and hazelnut flour components is added in an amount of 1-60% by weight. Thus, hazelnut produces a synergistic effect with the sweetener composition, thereby maximizing the masking of the cooling effect caused by erythrol.
In a preferred embodiment of the present invention, the ratio of hazelnut to erythrol, inulin, and fructose varies between 60:1 and 1 :60.
In another preferred embodiment of the present invention, erythrol is present in an amount of 5 to 40% by weight.
In another preferred embodiment of the present invention, erythrol is present in an amount of 8 to 24% by weight.
In another preferred embodiment of the present invention, inulin is present in an amount of 5 to 63% by weight.
In another preferred embodiment of the present invention, inulin is present in an amount of 21 to 40% by weight.
In another preferred embodiment of the present invention, fructose is present in an amount of 2 to 35% by weight.
In another preferred embodiment of the present invention, fructose is present in an amount of 3 to 21% by weight.
In another preferred embodiment of the present invention, the ratio of fructose and inulin varies between 10:1 and 1 :10 (fructose : inulin).
In another preferred embodiment of the present invention, at least one or a mixture of cacao, cacao oil, and cacao liquor components is added in an amount of 5-20% by weight.
In another preferred embodiment of the present invention, at least one or a mixture of dry milk products is added in an amount of 2-30% by weight.
The present invention further contains vegetable oil in a preferred embodiment. Said oil is selected from the group consisting of cacao oil, hazelnut oil, sunflower oil coconut oil components, or a mixture thereof.
According to a preferred embodiment, the present invention contains lecithin as an emulsifying agent.
According to a preferred embodiment, the present invention contains vanilla as an aroma.
According to the preferred embodiment of the present invention, said chocolate composition is realized in the forms of creamy chocolate, milk chocolate, bitter chocolate, and filled chocolate.
According to a preferred embodiment of the present invention, the dietary chocolate composition contains the followings only:
- erythrol at 8-24% by weight,
- inulin at 21-65% by weight,
- fructose at 3-21% by weight, - hazelnut puree at 5-40% by weight.
According to a preferred embodiment of the present invention, said dietary chocolate composition is produced by means of a method, comprising the steps of
- mixing erythrol, fructose, and inulin,
- adding hazelnut puree to the mixture, and mixing the resultant mixture, and
- grinding the finally-resulting mixture.
Detailed Description of Invention
Example 1 : Hazelnut Cream
According to these examples, the present invention is conducted as following. The mixture of erythrol, fructose, and inulin is finely mixed and homogenized by means of a mixer. This mixture masks the erythrol-caused cooling effect. Then, a previously-grinded hazelnut puree is added to this mixture. The resulting mixture is grinded and mixed back so as to be homogenized. This process allows to maximally mask the cooling effect of erythrol and the hazelnut aroma provides a synergistic contribution.
To the preferably pre-ground mixture is added a liquid mixture composed of cacao powder, dry milk products, vanilla if required, and vegetable oil. Then, conching and settling steps are applied to this mixture, whereafter the resultant mixture is prepared for sales, following a
filling or shaping process as required by the form of the targeted product. The process steps may be illustrated in the following diagram.
Eryhtrol+lnulin+Fructose
Mixing
Adding hazelnut puree/paste
Grinding Homogenizing and grinding the mixture
Additional additives
Conching
Settling
Shaping or filling
In result, thanks to the embodiment disclosed above, dietary chocolate compositions are obtained, comprising a sweetener mixture with reduced calorie and low glycemic index.
The protection scope of the present invention is set forth in the annexed claims and cannot be restricted to the illustrative disclosures given above, under the detailed description. Any alternative embodiments to be produced by persons skilled in the art according to the basic principles, which are under the protection scope as set forth in the claims, shall be an infringement of the present invention.
Claims
1- A dietary chocolate composition containing a sweetener mixture with reduced calorie and low glycemic index, characterized in that - erythrol at 1-40% by weight, inulin at 1-75% by weight, and - fructose at 1-40% by weight.
2- A dietary chocolate composition according to Claim 1 , preferably further comprising at least one or a mixture of the hazelnut, hazelnut puree, and hazelnut flour ingredients in an amount of 1-60% by weight.
3- A dietary chocolate composition according to any of the preceding claims, characterized in that the ratio of hazelnut to the mixture of erythrol, inulin, and fructose is between 60:1 and 1 :60.
4- A dietary chocolate composition according to any of the preceding claims, characterized in that erythrol is present in an amount of 5-40% by weight.
5- A dietary chocolate composition according to any of the preceding claims, characterized in that erythrol is present in an amount of 8-24% by weight.
6- A dietary chocolate composition according to any of the preceding claims, characterized in that inulin is present in an amount of 5-63% by weight.
7- A dietary chocolate composition according to any of the preceding claims, characterized in that inulin is present in an amount of 21-40% by weight.
8- A dietary chocolate composition according to any of the preceding claims, characterized in that fructose is present in an amount of 2-35% by weight.
9- A dietary chocolate composition according to any of the preceding claims, characterized in that fructose is present in an amount of 3-21 % by weight.
10- A dietary chocolate composition according to any of the preceding claims, characterized by comprising fructose and inulin in a ratio of 10:1 - 1 :10 (fructose : inulin).
11- A dietary chocolate composition according to any of the preceding claims, preferably further comprising at least one or a mixture of cacao, cacao oil, and cacao liquor ingredients in an amount of 5-20% by weight.
12- A dietary chocolate composition according to any of the preceding claims, preferably further comprising at least one or a mixture of dry milk products in an amount of 2- 30% by weight.
13- A dietary chocolate composition according to any of the preceding claims, preferably further comprising vegetable oil.
14- A dietary chocolate composition according to claims 1 and 5, wherein said oil is at least one or a mixture of cacao oil, hazelnut oil, sunflower oil and coconut oil components.
15- A dietary chocolate composition according to any of the preceding claims, preferably further comprising lecithin as an emulsifying agent.
16- A dietary chocolate composition according to any of the preceding claims, preferably further comprising vanilla as an aroma.
17- A dietary chocolate composition according to any of the preceding claims, characterized in that the chocolate composition is in creamy, milk, bitter, or filled forms.
18- A dietary chocolate composition according to any of the preceding claims, comprising the followings only:
- erythrol at 8-24% by weight,
- inulin at 21-63% by weight, - fructose at 3-21 % by weight, and
- hazelnut puree at 5-40% by weight.
19- A method of preparing a dietary chocolate composition according to any of the preceding claims, comprising the steps of - mixing erythrol, fructose, and inulin,
- adding hazelnut puree to the mixture, and mixing the resulting mixture, and
- grinding the resultant mixture.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL10736860T PL2413717T3 (en) | 2009-04-01 | 2010-03-30 | Dietary chocolate compositions and production method thereof |
| DK10736860.7T DK2413717T3 (en) | 2009-04-01 | 2010-03-30 | Dietary chocolate compositions and methods for preparing them |
| EP10736860.7A EP2413717B1 (en) | 2009-04-01 | 2010-03-30 | Dietary chocolate compositions and production method thereof |
| ES10736860.7T ES2495772T3 (en) | 2009-04-01 | 2010-03-30 | Dietary chocolate compositions and their production method |
| HRP20140767AT HRP20140767T1 (en) | 2009-04-01 | 2014-08-21 | Dietary chocolate compositions and production method thereof |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR200902522 | 2009-04-01 | ||
| TRTR2009/02522 | 2009-04-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2010117344A1 true WO2010117344A1 (en) | 2010-10-14 |
Family
ID=41100857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/TR2010/000069 WO2010117344A1 (en) | 2009-04-01 | 2010-03-30 | Dietary chocolate compositions and production method thereof |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP2413717B1 (en) |
| DK (1) | DK2413717T3 (en) |
| ES (1) | ES2495772T3 (en) |
| HR (1) | HRP20140767T1 (en) |
| PL (1) | PL2413717T3 (en) |
| PT (1) | PT2413717E (en) |
| WO (1) | WO2010117344A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012092916A1 (en) * | 2011-01-06 | 2012-07-12 | Johannes Coy | Chocolate mass |
| ITAN20120052A1 (en) * | 2012-05-10 | 2012-08-09 | Antica Dolceria Rizza Di Rizza Gius Eppe | LIGHTWEIGHT MODICA OR LIGHT CHOCOLATE WITH ERYTHRITOL OR WITH FRUCTOSE AND ERITRITOL. |
| WO2015178863A1 (en) * | 2014-05-23 | 2015-11-26 | TAYAŞ GIDA SANAYl VE TICARET A.Ş. | High diet fibrous-prebiotic, tooth friendly, high calcium chocolate |
| WO2019166700A3 (en) * | 2018-03-02 | 2019-10-24 | Helsinki Heaven Oy | Method for producing chocolate composition, a chocolate product and a chocolate composition |
| WO2022060725A1 (en) * | 2020-09-15 | 2022-03-24 | Cargill, Incorporated | Confectionery compositions |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1993002566A1 (en) * | 1991-08-07 | 1993-02-18 | Raffinerie Tirlemontoise S.A. | Reduced calorie chocolate confectionery compositions |
| US20040086615A1 (en) * | 2002-11-04 | 2004-05-06 | Cargill, Inc. & Cerestar Holding Bv | Reduced calorie confectionery compositions |
| WO2004040994A1 (en) | 2002-11-06 | 2004-05-21 | Firmenich Sa | Gum base composition |
| US6875460B2 (en) | 2000-06-06 | 2005-04-05 | Spi Polyols, Inc. | Co-crystallized polyols and hydrogenated maltodextrin |
| US20070082104A1 (en) * | 2004-08-12 | 2007-04-12 | Sophie De Baets | Functional sugar replacement |
| RO121666B1 (en) * | 2004-11-19 | 2008-02-28 | Kandia-Excelent S.A. | White chocolate composition with cooling effect and process for preparing the same |
-
2010
- 2010-03-30 EP EP10736860.7A patent/EP2413717B1/en not_active Not-in-force
- 2010-03-30 PT PT107368607T patent/PT2413717E/en unknown
- 2010-03-30 WO PCT/TR2010/000069 patent/WO2010117344A1/en active Application Filing
- 2010-03-30 DK DK10736860.7T patent/DK2413717T3/en active
- 2010-03-30 PL PL10736860T patent/PL2413717T3/en unknown
- 2010-03-30 ES ES10736860.7T patent/ES2495772T3/en active Active
-
2014
- 2014-08-21 HR HRP20140767AT patent/HRP20140767T1/en unknown
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1993002566A1 (en) * | 1991-08-07 | 1993-02-18 | Raffinerie Tirlemontoise S.A. | Reduced calorie chocolate confectionery compositions |
| US6875460B2 (en) | 2000-06-06 | 2005-04-05 | Spi Polyols, Inc. | Co-crystallized polyols and hydrogenated maltodextrin |
| US20040086615A1 (en) * | 2002-11-04 | 2004-05-06 | Cargill, Inc. & Cerestar Holding Bv | Reduced calorie confectionery compositions |
| WO2004040994A1 (en) | 2002-11-06 | 2004-05-21 | Firmenich Sa | Gum base composition |
| US20070082104A1 (en) * | 2004-08-12 | 2007-04-12 | Sophie De Baets | Functional sugar replacement |
| RO121666B1 (en) * | 2004-11-19 | 2008-02-28 | Kandia-Excelent S.A. | White chocolate composition with cooling effect and process for preparing the same |
Non-Patent Citations (1)
| Title |
|---|
| HARTEL R W ET AL: "Polyols and bulking agents in sugarfree chocolate", MANUFACTURING CONFECTIONER,, vol. 81, no. 6, 1 January 2001 (2001-01-01), pages 81 - 92, XP009105856, ISSN: 0025-2573 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012092916A1 (en) * | 2011-01-06 | 2012-07-12 | Johannes Coy | Chocolate mass |
| CN103491796A (en) * | 2011-01-06 | 2014-01-01 | 约翰内斯·科伊 | Chocolate mass |
| CN103491796B (en) * | 2011-01-06 | 2014-10-08 | 约翰内斯·科伊 | Chocolate mass |
| US10694761B2 (en) | 2011-01-06 | 2020-06-30 | Johannes Coy | Chocolate mass |
| ITAN20120052A1 (en) * | 2012-05-10 | 2012-08-09 | Antica Dolceria Rizza Di Rizza Gius Eppe | LIGHTWEIGHT MODICA OR LIGHT CHOCOLATE WITH ERYTHRITOL OR WITH FRUCTOSE AND ERITRITOL. |
| WO2015178863A1 (en) * | 2014-05-23 | 2015-11-26 | TAYAŞ GIDA SANAYl VE TICARET A.Ş. | High diet fibrous-prebiotic, tooth friendly, high calcium chocolate |
| WO2019166700A3 (en) * | 2018-03-02 | 2019-10-24 | Helsinki Heaven Oy | Method for producing chocolate composition, a chocolate product and a chocolate composition |
| US11744262B2 (en) | 2018-03-02 | 2023-09-05 | Helsinki Heaven Oy | Method for producing chocolate composition, a chocolate product and a chocolate composition |
| WO2022060725A1 (en) * | 2020-09-15 | 2022-03-24 | Cargill, Incorporated | Confectionery compositions |
| WO2022060726A1 (en) * | 2020-09-15 | 2022-03-24 | Cargill, Incorporated | Confectionery compositions |
Also Published As
| Publication number | Publication date |
|---|---|
| EP2413717A1 (en) | 2012-02-08 |
| HRP20140767T1 (en) | 2014-10-24 |
| ES2495772T3 (en) | 2014-09-17 |
| EP2413717B1 (en) | 2014-06-04 |
| PT2413717E (en) | 2014-09-09 |
| DK2413717T3 (en) | 2014-08-25 |
| PL2413717T3 (en) | 2014-11-28 |
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