WO2019239366A1 - Chocolate composition - Google Patents

Chocolate composition Download PDF

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Publication number
WO2019239366A1
WO2019239366A1 PCT/IB2019/054947 IB2019054947W WO2019239366A1 WO 2019239366 A1 WO2019239366 A1 WO 2019239366A1 IB 2019054947 W IB2019054947 W IB 2019054947W WO 2019239366 A1 WO2019239366 A1 WO 2019239366A1
Authority
WO
WIPO (PCT)
Prior art keywords
suitably
chocolate composition
chocolate
sugar
cocoa
Prior art date
Application number
PCT/IB2019/054947
Other languages
English (en)
French (fr)
Inventor
Wayne PRICE
Carole BINGLEY
Original Assignee
Kraft Foods Schweiz Holding Gmbh
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=67106079&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2019239366(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from GBGB1809850.9A external-priority patent/GB201809850D0/en
Priority claimed from GBGB1810732.6A external-priority patent/GB201810732D0/en
Application filed by Kraft Foods Schweiz Holding Gmbh filed Critical Kraft Foods Schweiz Holding Gmbh
Priority to NZ771401A priority Critical patent/NZ771401A/en
Priority to BR112020024416-3A priority patent/BR112020024416B1/pt
Priority to EP19734167.0A priority patent/EP3784045A1/en
Priority to AU2019285565A priority patent/AU2019285565B2/en
Priority to CA3102227A priority patent/CA3102227C/en
Priority to CN201980033209.9A priority patent/CN112218539A/zh
Publication of WO2019239366A1 publication Critical patent/WO2019239366A1/en
Priority to AU2022263606A priority patent/AU2022263606A1/en

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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
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • A23G1/0033—Chocolate refining, i.e. roll or mill refining
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • A23G1/0036—Conching
    • 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

Definitions

  • the invention relates to a chocolate composition and to a process for the manufacture of a chocolate composition.
  • the invention relates to chocolate compositions comprising soluble corn fibre.
  • Chocolate is generally considered to be a relatively high sugar and high calorie food.
  • a typical commercially available milk chocolate will normally comprise non-fat cocoa solids, fat, milk solids, sugar and emulsifier.
  • Consumers and public health bodies are becoming increasingly concerned about the sugar content of foods and in particular about the sugar content of confectionery products such as chocolate.
  • Confectionery products comprising less sugar and/or fewer calories, which may be termed 'light' and/or 'sugar free' products, are therefore growing in popularity.
  • the increased consumption of high sugar content foods has been linked to health problems. For example, an over consumption of such products may cause obesity, may increase the risk of diabetes and other metabolic diseases and may promote the development of dental caries.
  • Sugar-free confectionery is of course particularly popular with those suffering from diabetes.
  • “natural” sugar such as sucrose
  • sucrose is a key component in many confectionery products and provides the familiar and appealing sweetness that consumers expect from such confectionery products.
  • Many previous attempts of confectionery manufacturers to reduce or replace sugar in confectionery products have been unsuccessful, providing an inferior taste and/or texture compared to the“full sugar” original products. Therefore consumer acceptance of such reduced sugar products may be low.
  • sugar alcohol also known as polyols
  • Sugar alcohols are less sweet than sucrose but generally provide fewer calories because they are incompletely digestible.
  • overconsumption of sugar alcohols can lead to gastro-intestinal effects such as bloating, diarrhoea and flatulence.
  • Many sugar alcohols may therefore have a recommended upper limit for daily consumption which may be exceeded by consuming normal amounts of such reduced sugar confectionery products.
  • consumers may have a bias against products which are labelled as containing such“artificial sweeteners”.
  • inulin and fructo oligosaccharide are not digested in the human small intestine and therefore have a lower calorific value than sucrose.
  • inulin and FOS have a propensity to cause bloating and flatulence when consumed in the quantities that are required to replace sugar in confectionery products. Therefore such products were not well tolerated or readily accepted by consumers.
  • inulins and FOS may increase the viscosity of said chocolate which is problematic for the production processes, for example in tempering, conching and moulding the chocolate or using the chocolate as a coating.
  • a chocolate composition comprising a cocoa-derived product, sugar and soluble corn fibre.
  • the chocolate composition comprises sugar, i.e. one or more sugars.
  • sugar is or comprises a“natural sugar”, for example sucrose, derived from a natural source.
  • sugar comprises sucrose and/or lactose (in milk chocolate compositions).
  • Monosaccharides such as glucose may also be considered to be natural sugars. Therefore the term“sugar” used herein may refer to sucrose, lactose and monosaccharides such as glucose.
  • typical chocolate compositions comprise sucrose to provide the sweet taste which consumers expect from chocolate products.
  • the inventors have found that by including the soluble corn fibre in the chocolate composition of the first aspect, the total amount of sugar (such as sucrose and/or lactose) in the chocolate composition can be reduced compared to a reference“full sugar” chocolate composition of the prior art.
  • the inventors have determined that the amount of total sugar can be reduced to a greater extent than would be expected without significant impact on the properties of the chocolate composition, when including said soluble corn fibre in the chocolate composition.
  • the amount of total sugar may be reduced by at least 10 %, suitably at least 15 %, suitably at least 20 %, suitably at least 25 %, suitably at least 30 %, by using soluble corn fibre in this way, compared to a reference“full sugar” chocolate composition of the prior art.
  • the total sugars of the chocolate composition may be reduced by at least 40 %, for example at least 45 % or at least 50 %.
  • Soluble corn fibre is obtained through the enzymatic hydrolysis of corn starch. It is low in viscosity, water soluble, and stable to heat, pH, and processing stresses.
  • SCF may be described as a soluble gluco-fibre or a gluco-oligosaccharide.
  • SCF comprises mainly glucose sub-units linked together by a-1 ,4 and a-1 ,6 glycosidic linkages.
  • SCF also comprises some a-1 ,2 and a-1 ,3 glycosidic linkages between glucose sub-units which are indigestible in the human small intestine and therefore contribute to the relatively low digestibility of SCF, compared to sucrose for example.
  • SCF is an oligomer of glucose. SCF is not considered to be a polydextrose.
  • Polydextrose is commonly known as a polysaccharide composed of randomly cross-linked glucose, containing minor amounts of sorbitol and acid. It is sold under trade names such as LITESSE and STA-LITE. Suitably the chocolate composition of this first aspect does not comprise polydextrose.
  • SCF is not considered to be a maltodextrin.
  • Maltodextrin comprises glucose sub-units linked together predominantly by a-1 ,4 glycosidic linkages and is therefore readily digestible, much more readily digestible than SCF.
  • the chocolate composition of this first aspect does not comprise (malto)dextrin.
  • the chocolate composition of this first aspect does not comprise polydextrose or maltodextrin.
  • the SCF may have a degree of polymerisation (DP) of less than 12, suitably less than 1 1 , for example approximately 10. In some embodiments, the SCF has a DP of less than 10.
  • the DP of a typical polydextrose is greater than an SCF/glucose oligosaccharide.
  • the DP of a typical polydextrose is greater than 11 , suitably greater than or approximately equal to 12.
  • the SCF may be a mixture of different glucose oligosaccharides, for example glucose oligosaccharides having different degrees of polymerisation. Therefore the DPs referred to above may represent average values.
  • the SCF may comprise some sugar and/or monosaccharide (for example glucose) and some polysaccharide (for example having a DP greater than 10).
  • the average degree of polymerisation described above and the contents of the SCF being mainly glucose oligosaccharide define the SCF as an oligosaccharide, rather than a polysaccharide such as polydextrose.
  • the SCF comprises less than 80 wt% of saccharide molecules having a DP of at least 5, suitably less than 75 wt%, suitably less than 70 wt%, on a dry weight basis.
  • the SCF comprises less than 80 wt% of saccharide molecules having a DP of at least 5, suitably less than 75 wt%, suitably less than 70 wt%, on a wet weight basis.
  • the SCF comprises less than 70 wt% of saccharide molecules having a DP of at least 10 (which may be considered polysaccharides), suitably less than 65 wt%, suitably less than 60 wt%, on a dry weight basis.
  • the SCF comprises less than 70 wt% of saccharide molecules having a DP of at least 10 (which may be considered polysaccharides), suitably less than 65 wt%, suitably less than 60 wt%, on a wet weight basis.
  • the glucose oligosaccharide (and any glucose polysaccharide) comprised within the SCF may be referred to as a“dietary fibre”.
  • a dietary fibre is a term that is used for plant-based carbohydrates that are not digested in the small intestine.
  • the SCF may comprise at least 50 wt% dietary fibre, suitably at least 60 wt%, suitably at least 65 wt%, suitably at least 70 wt%, suitably at least 75 wt%, suitably at least 80 wt%, suitably at least 85 wt% or at least 90 wt% dietary fibre, on a dry weight basis.
  • the SCF may comprise up to 90 wt% dietary fibre, suitably up to 80 wt%, or up to 70 wt% dietary fibre, on a dry weight basis. This can be measured in accordance with AOAC method #2001.03.
  • the SCF may comprise at least 55 wt% dietary fibre, suitably at least 60 wt%, suitably at least 65 wt%, suitably at least 70 wt%, suitably at least 75 wt%, suitably at least 80 wt%, suitably at least 85 wt% or at least 90 wt% dietary fibre, on a wet weight basis.
  • the SCF may comprise up to 90 wt% dietary fibre, suitably up to 80 wt%, or up to 70 wt% dietary fibre, on a wet weight basis.
  • the SCF may comprise at least 55 wt% dietary fibre, suitably at least 60 wt%, suitably at least 65 wt% dietary fibre on a dry weight basis.
  • the SCF may comprise up to 80 wt% or less dietary fibre, suitably 70 wt% or less dietary fibre, on a dry weight basis.
  • the SCF may comprise from 50 to 80 wt% dietary fibre, suitably from 55 to 80 wt%, suitably from 60 to 80 wt%, suitably from 65 to 80 wt%, suitably from 65 to 75 wt% dietary fibre, on a dry weight basis.
  • the SCF may comprise at least 50 wt% dietary fibre, suitably at least 60 wt%, suitably at least 65 wt% dietary fibre on a wet weight basis.
  • the SCF may comprise up to 80 wt% or less dietary fibre, suitably 70 wt% or less dietary fibre, on a wet weight basis.
  • the SCF may comprise from 50 to 80 wt% dietary fibre, suitably from 55 to 75 wt%, suitably from 60 to 70 wt% dietary fibre, on a wet weight basis.
  • the SCF may comprise some sugar/monosaccharides.
  • the SCF comprises at least 0.1 wt% sugar/monosaccharides, suitably at least 1 wt%, suitably at least 2 wt%, suitably at least 5 wt% or at least 8 wt% sugar/monosaccharides.
  • the SCF may comprise up to 15 wt% sugar/monosaccharides, suitably up to 12 wt%, suitably up to 10 wt%, suitably up to 5 wt% sugar/monosaccharides.
  • the SCF may comprise from 0 to 15 wt% sugar/monosaccharides, suitably from 0.1 to 12 wt%, suitably from 0.1 to 10 wt%, suitably from 1 to 10 wt% sugar/monosaccharides.
  • the SCF comprises from 2 to 15 wt% sugar/monosaccharides, suitably from 5 to 12 wt%, suitably from 7 to 12 wt%, suitably from 8 to 12 wt%, suitably from 8 to 10 wt%.
  • SCF were used to provide a reduced sugar chocolate, if may be expected that an SCF containing a low amount of sugar would be beneficial. Surprisingly, the inventors have determined that a higher sugar content SCF is beneficial, for example an SCF comprising 8 to 12 wt% sugar.
  • the SCF is a soluble dietary fibre.
  • soluble dietary fibre is soluble in water.
  • Such soluble dietary fibres are differentiated from insoluble dietary fibres which are not soluble in water, are metabolically inert and provide bulking in the intestinal tract.
  • the amounts of dietary fibre in the SCF referred to above may therefore refer to the amounts of soluble dietary fibre in the SCF.
  • the SCF may comprise 60 to 70 wt% dietary fibre on a wet weight basis and 65 to 75% dietary fibre on a dry weight basis.
  • An example of such an SCF is PROMITOR® Soluble Fibre 70 (supplied by Tate & Lyle) which provides a minimum of 70 wt% dietary fibre (dry) and 66 wt% dietary fibre (wet). This SCF contains less than 10 wt% sugar/monosaccharide.
  • the SCF is PROMITOR® Soluble Fibre 70.
  • the SCF may comprise from 80 to 90 wt% dietary fibre, on a dry weight basis. In said embodiments, the SCF may comprise from 80 to 90 wt% dietary fibre, on a wet weight basis.
  • the SCF may be provided by PROMITOR® Soluble Fibre 85 (supplied by Tate & Lyle). PROMITOR® Soluble Fibre 85 provides a minimum of 85 wt% dietary fibre (by wet weight) and contains less than 2 wt% sugar.
  • the SCF may comprise from 85 to 95 wt% dietary fibre, on a dry weight basis. In said embodiments, the SCF may comprise from 85 to 95 wt% dietary fibre, on a wet weight basis.
  • the SCF may be provided by PROMITOR® Soluble Fibre 90 (supplied by Tate & Lyle).
  • PROMITOR® Soluble Fibre 90 provides a minimum of 90 wt% dietary fibre (by wet weight) and contains less than 2 wt% sugar.
  • PROMITOR® Soluble Fibre 85 and 90 are produced by the removal of low molecular weight sugars from PROMITOR® Soluble Fibre 70, yielding products with a higher fibre content and reduced sugar content.
  • Fibersol®-2 is an SCF comprising 90 wt% minimum dry solids basis soluble dietary fibre (measured in accordance with AOAC method #2001 .03).
  • the chocolate composition of this first aspect may comprise at least 8 wt% SCF, suitably at least 10 wt% SCF, suitably at least 15 wt%, suitably at least 18 wt%, suitably at least 19 wt% SCF.
  • the chocolate composition of this first aspect may comprise at least 20 wt% SCF, suitably at least 21 wt%, suitably at least 22 wt%, suitably at least 23 wt%, suitably at least 25 wt%, suitably at least 28 wt%, suitably at least 30 wt%, suitably at least 35 wt% or at least 40 wt% SCF.
  • the chocolate composition of this first aspect may comprise up to 50 wt% SCF, suitably up to 40 wt%, suitably up to 30 wt%, suitably up to 25 wt% or up to 20 wt% SCF.
  • the chocolate composition may comprise from 10 to 35 wt% SCF, suitably from 15 to 35 wt% SCT or from 10 to 30 wt% SCF, suitably from 15 to 25 wt% or from 18 to 23 wt% SCF, suitably wherein the SCF is PROMITOR® Soluble Fibre 70.
  • the chocolate composition may comprise from 10 to 30 wt% SCF, suitably from 10 to 25 wt%, suitably from 10 to 20 wt% SCF, for example from 10 to 15 wt%, suitably 11 to 14 wt% SCF, suitably wherein the SCF is PROMITOR® Soluble Fibre 70.
  • Fructo oligosaccharide is an oligosaccharide consisting of chains of fructose molecules.
  • Galacto oligosaccharide is based on galactose and xylo oligosaccharide (XOS) is based on xylose.
  • the chocolate composition of this first aspect does not comprise inulin or FOS. In further embodiments, the chocolate composition does not comprise inulin, FOS, GOS or XOS.
  • the SCF in the chocolate composition of the present invention has been found to be well tolerated by consumers.
  • this SCF content has been found to be better tolerated by consumers than inulin and/or FOS.
  • SCF has been found to be advantageous over other dietary fibres such as inulin and fructo oligosaccharides due to its higher stability during common processing steps.
  • inulin may be unstable at low pH and fructo oligosaccharides may degrade (by hydrolysis) during common pasteurisation processes.
  • the SCF present in the chocolate composition of the present invention may advantageously provide dietary fibre to the consumer, potentially increasing the daily intake of dietary fibre by the consumer. Dietary fibre has been linked to improved health. Therefore the consumption of the dietary fibre in the chocolate composition of this first aspect may provide a health benefit to the consumer compared to the consumption of known chocolate compositions.
  • the inclusion of the SCF in the chocolate composition of this first aspect allows the amount of sugar in the chocolate composition to be reduced whilst retaining a taste and texture profile which is acceptable to consumers and is approximate to the taste and texture profile of a chocolate comprising only sugar (e.g. sucrose), rather than sugar and SCF.
  • sugar e.g. sucrose
  • the chocolate composition may comprise different sugars from different sources. This may be referred to as the total sugar content (total sugars) and is the value which may be displayed on a confectionery product to show a consumer the sugar content of the product.
  • the chocolate composition may comprise sucrose, dextrose, glucose syrup solids, fructose, lactose and maltose or any combination thereof.
  • the chocolate composition may comprise sugar derived from milk products, such as skimmed milk powder, for example lactose.
  • the SCF may comprise sugar in the form of monosaccharides such as glucose. Therefore the chocolate composition may comprise said sugars from the SCF incorporated into the chocolate composition.
  • the majority of the total sugar content of such a chocolate composition may be the sugar added as part of the chocolate making recipe, typically sucrose. This may be conveniently referred to as“added sugar”.
  • the reduction in sugar content of a chocolate composition discussed herein may be in relation to the total sugar content of the chocolate composition.
  • the majority of the sugar content of the chocolate composition is typically sucrose added during the chocolate making process (added sugar)
  • this sucrose which is reduced in the chocolate composition of the first aspect. Therefore in order to obtain the chocolate composition of this first aspect, less sucrose is added during the chocolate making process compared to a known reference“full sugar” chocolate composition.
  • Such known“full sugar” chocolate compositions may comprise 50-60 wt% total sugars and may comprise 45-55 wt% sucrose.
  • the following values refer to the total sugar content of the chocolate composition, including added sugar (sucrose), sugar from the milk products, when present, and sugar from the SCF.
  • the chocolate composition of this first aspect may comprise up to 52 wt% total sugars, suitably up to 50 wt%, suitably up to 48 wt%, suitably up to 45 wt%, for example up to 43 wt% total sugars.
  • the chocolate composition of this first aspect may comprise at least 28 wt% total sugars, suitably at least 30 wt%, suitably at least 32 wt%, suitably at least 34 wt%, at least 36 wt%, for example at least 38 wt% total sugars.
  • the chocolate composition may comprise from 28 to 48 wt% total sugars, suitably from 32 to 48 wt%, suitably from 37 to 48 wt%, suitably from 37 to 43 wt%, for example from
  • the chocolate composition comprises from
  • 40 to 48 wt% total sugars suitably from 42 to 48 wt%, suitably from 44 to 48 wt%, for example from 45 to 47 wt% total sugars.
  • the total sugars of the chocolate composition of this first aspect may be reduced by at least 10 % compared to a known reference“full sugar” chocolate composition, suitably reduced by at least 15 %, suitably at least 20 %, suitably at least 25 %, suitably at least 28 % or at least 30 %. In some embodiments the total sugars of the chocolate composition may be reduced by at least 40 %, for example at least 45 % or at least 50 %. Suitably whilst retaining the taste and texture of a“full sugar” reference chocolate.
  • the chocolate composition suitably comprises from 28 to 48 wt% total sugars and from 10 to 25 wt% soluble corn fibre, suitably from 38 to 48 wt% total sugars and from 10 to 22 wt% soluble corn fibre.
  • the following values refer to the added sugar content (e.g. sucrose) of the chocolate composition which does not include sugar from the milk products and sugar from the SCF.
  • sucrose e.g. sucrose
  • the chocolate composition of this first aspect may comprise from 10 to 25 wt% or from 10 to
  • the chocolate composition of this first aspect may comprise from 15 to 25 wt% or from 18 to
  • the chocolate composition of this first aspect may comprise from 15 to 35 wt% or from 18 to 33 wt% SCF and 23 to 27 wt% added sugar (e.g. sucrose).
  • the chocolate composition of this first aspect may comprise up to 40 wt% added sugar, suitably up to 35 wt%, suitably up to 32 wt%, suitably up to 30 wt%, suitably up to 28 wt%, suitably up to 26 wt%, suitably up to 25 wt% added sugar, suitably sucrose.
  • the chocolate composition may comprise up to 23 wt% added sugar, suitably up to 20 wt%, suitably up to 15 wt%, suitably up to 10 wt%, suitably up to 5 wt% added sugar, suitably sucrose.
  • the chocolate composition of this first aspect may comprise at least 2 wt% added sugar, suitably at least 5 wt%, suitably at least 10 wt%, suitably at least 15 wt%, suitably at least 18 wt%, suitably at least 20 wt%, suitably at least 23 wt% or at least 25 wt% added sugar, suitably sucrose.
  • the chocolate composition may comprise from 16 to 36 wt% added sugar, suitably from 20 to 36 wt%, suitably from 24 to 36 wt%, for example from 24 to 34 wt% added sugar, suitably sucrose.
  • the chocolate composition may comprise from 20 to 30 wt% added sugar, suitably from 22 to 30 wt%, suitably from 23 to 29 wt%, for example from 23 to 27 wt% added sugar, suitably sucrose.
  • the chocolate composition may comprise from 25 to 35 wt% added sugar, suitably from 30 to 35 wt%, suitably from 32 to 35 wt%, for example from 32 to 34 wt% added sugar, suitably sucrose.
  • the added sugar (e.g. sucrose) of the chocolate composition of this first aspect may be reduced by at least 15 %, suitably at least 20 %, suitably at least 30 % compared to a known reference “full sugar” chocolate composition, suitably reduced by at least 35 %, suitably at least 40 %.
  • the added sugar (e.g. sucrose) of the chocolate composition may be reduced by approximately 50 %, suitably at least 50 %.
  • the chocolate composition of this first aspect has a sweet taste similar to a reference “full sugar” chocolate composition.
  • said sweet taste is provided by the SCF and the sugar content of the chocolate composition.
  • the chocolate composition does not comprise intense sweeteners (e.g. aspartame, acesulfame-k, cyclamates, saccharin, sucralose, neohesperidin, dihydrochalone, alitame, stevia glycosides, glycyrrhizin or any combination thereof).
  • the chocolate composition of this first aspect does not comprise sugar alcohols (e.g. sorbitol, xylitol, mannitol, lactitol, isomalt, or any combination thereof).
  • sugar alcohols e.g. sorbitol, xylitol, mannitol, lactitol, isomalt, or any combination thereof.
  • the chocolate composition does not comprise polydextrose, inulin, FOS, GOS, XOS and sugar alcohols.
  • the chocolate composition does not comprise polydextrose, inulin, FOS, GOS, XOS, sugar alcohols and intense sweeteners.
  • a typical commercial dark chocolate will normally comprise non-fat cocoa solids, fat, sugar and emulsifier.
  • a typical commercial milk chocolate will normally comprise non-fat cocoa solids, fat, milk solids, sugar and emulsifier.
  • a typical commercial white chocolate will normally comprise milk solids, fat, sugar and emulsifier.
  • the chocolate composition of this first aspect may be a chocolate filling composition, for example for use inside a chocolate shell or a baked good, such as a biscuit, a pastry or a cake.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, fat, sugar and soluble corn fibre.
  • Suitable cocoa-derived products include non-fat cocoa solids, cocoa liquor, cocoa mass and cocoa butter. Cocoa mass comprises non-fat cocoa solids and cocoa butter.
  • the chocolate composition of this first aspect comprises cocoa solids, fat, sugar and soluble corn fibre.
  • the cocoa solids are non-fat cocoa solids.
  • non-fat cocoa solids we mean to refer to the component remaining after removal of fats from cocoa liquor.
  • the chocolate composition of this first aspect comprises cocoa mass, fat, sugar and soluble corn fibre.
  • the cocoa-derived product and the fat are both cocoa butter.
  • the chocolate composition comprises cocoa butter, sugar and soluble corn fibre.
  • Such a product may be a white chocolate.
  • the chocolate composition comprising cocoa butter may comprise an additional fat.
  • the chocolate composition comprises cocoa mass, fat, sugar and soluble corn fibre.
  • the fat may be a single fat or a combination of more than one fat.
  • Suitable fats include cocoa butter and cocoa butter alternatives.
  • Suitable cocoa butter alternatives include, butterfat, a cocoa butter equivalent (CBE), a cocoa butter replacer (CBR), a cocoa butter substitute (CBS), (sometimes used interchangeably with CBR), a vegetable fat that is liquid at standard ambient temperature and pressure (SATP, 25°C and 100kPa) or any combination of the above.
  • CBEs are defined in Directive 2000/36/EC as complying with the following criteria: a) they are non-lauric vegetable fats, which are rich in symmetrical monounsaturated triglycerides of the type POP, POSt and StOSt; b) they are miscible in any proportion with cocoa butter, and are compatible with its physical properties (melting point and crystallisation temperature, melting rate, need for tempering phase); c) they are obtained only by the processes of refining and/or fractionation, which excludes enzymatic modification of the triglyceride structure.
  • Suitable CBEs include illipe, Borneo tallow, tengkawang, palm oil, sal, shea, kokum gurgi and mango kernel or synthetic CBEs such as COBERINE (RTM) produced by Loders Croklaan, The Netherlands. CBEs may be used in combination with cocoa butter.
  • Suitable CBSs include CBS laurics and CBS non-laurics.
  • CBS laurics are short- chain fatty acid glycerides. Their physical properties vary but they all have triglyceride configurations that make them compatible with cocoa butter.
  • Suitable CBSs include those based on palm kernel oil and coconut oil.
  • CBS non-laurics consist of fractions obtained from hydrogenated oils. The oils are selectively hydrogenated with the formation of trans acids, which increases the solid phase of the fat.
  • Suitable sources for CBS non-laurics include soya, cottonseed, peanut, rapeseed and corn (maize) oil.
  • Suitable vegetable fats are liquid at standard ambient temperature and pressure (SATP, 25°C and 100kPa).
  • a liquid vegetable fat may be employed when a liquid chocolate composition is desired.
  • Suitable vegetable fats include corn oil, cotton seed oil, rapeseed oil, palm oil, safflower oil, and sunflower oil.
  • the present invention is further applicable to chocolate compositions in which some or all of the fat is constituted by a partly or wholly non-metabolisable fat, for example Caprenin or Olestra.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, fat, sugar and soluble corn fibre.
  • the chocolate composition suitably comprises at least 10 wt% of a cocoa-derived product, suitably at least 13 wt%, suitably at least 16 wt%, for example at least 19 wt% of a cocoa-derived product.
  • the chocolate composition suitably comprises up to 35 wt% of a cocoa-derived product, suitably 32 wt%, for example up to 30 wt% of a cocoa-derived product.
  • the chocolate composition suitably comprises from 15 to 35 wt% of a cocoa-derived product, suitably from 20 to 30 wt%, for example from 25 to 30 wt% of a cocoa-derived product.
  • the chocolate composition suitably comprises at least 10 wt% of fat, suitably at least 12 wt%, suitably at least 13 wt%, for example at least 14 wt% of fat, suitably of added fat not including any fat present in a cocoa mass or cocoa liquor present in the chocolate composition, suitably cocoa butter and/or cocoa butter alternatives.
  • the chocolate composition suitably comprises up to 22 wt% of fat, suitably up to 20 wt%, for example up to 18 wt% of fat, suitably of added fat as defined above, suitably cocoa butter and/or cocoa butter alternatives.
  • the chocolate composition suitably comprises from 10 to 22 wt% of fat, suitably from 12 to 22 wt%, suitably from 14 to 20 wt%, for example from 14 to 18 wt% of fat, suitably of added fat as defined above, suitably cocoa butter and/or cocoa butter alternatives.
  • the chocolate composition suitably comprises at least 25 wt% of total fat, suitably at least 27 wt%, suitably at least 29 wt%, for example at least 31 wt% of total fat.
  • Total fat includes any fat present in a cocoa mass or cocoa liquor present in the chocolate composition.
  • the chocolate composition suitably comprises up to 50 wt% of total fat, suitably up to 45 wt%, suitably up to 40 wt%, for example up to 35 wt% of total fat.
  • the total fat content is from 25 to 35 wt%, suitably from 27 to 32 wt%, suitably from 29 to 32 wt%, suitably from 29 to 30 wt%.
  • composition of the present invention may be a dark chocolate, a milk chocolate or a white chocolate composition.
  • the chocolate composition is a milk chocolate composition
  • the chocolate composition may comprise cocoa liquor or cocoa powder or cocoa solids, cocoa butter, milk or milk powder, sugar and SCF.
  • the chocolate composition is a milk chocolate composition comprising cocoa mass, fat, milk products, sugar and SCF.
  • the milk products may be incorporated into the chocolate composition from a milk chocolate“crumb” comprising a cocoa-derived product such as cocoa mass or cocoa liquor, sucrose and milk solids, the milk solids being formed by condensing milk during the crumb making process.
  • the crumb comprises all of the added sugar in the chocolate composition.
  • the chocolate composition suitably comprises at least 8 wt% of cocoa mass, suitably at least 9 wt%, for example at least 10 wt% of cocoa mass.
  • the chocolate composition suitably comprises up to 15 wt% of cocoa mass, suitably 13 wt%, for example up to 12 wt% of cocoa mass.
  • the chocolate composition suitably comprises from 8 to 14 wt% of cocoa mass, suitably from 9 to 13 wt%, for example from 9 to 1 1 wt% of cocoa mass.
  • the fat may be present in the amounts referred to above.
  • Suitable milk products include skimmed milk powder, full cream milk powder, anhydrous milk fat, whey powder or a combination thereof.
  • the milk products are milk powders selected from skimmed milk powder, full cream milk powder, whey powder or a combination thereof.
  • the chocolate composition suitably comprises at least 8 wt% of milk products, suitably at least 9 wt%, for example at least 10 wt% of milk products.
  • the chocolate composition suitably comprises up to 30 wt% of milk products, suitably 28 wt%, for example up to 26 wt% of milk products.
  • the chocolate composition suitably comprises from 15 to 30 wt% of milk products, suitably from 20 to 28 wt%, for example from 23 to 27 wt% of milk products.
  • the chocolate composition suitably comprises from 10 to 30 wt% of milk powders, suitably from 15 to 25 wt%, for example from 18 to 22 wt% of milk powders.
  • the chocolate composition suitably comprises from 9 to 13 wt% cocoa mass, from 18 to 28 wt% milk products, from 14 to 20 wt% cocoa butter and/or cocoa butter alternatives, from 22 to 35 wt% added sugar, suitably sucrose, and from 10 to 25 wt% soluble corn fibre.
  • the chocolate composition suitably comprises from 9 to 13 wt% cocoa mass, from 18 to 28 wt% milk products, from 14 to 20 wt% cocoa butter and/or cocoa butter alternatives, from 36 to 48 wt% total sugars and from 10 to 25 wt% soluble corn fibre.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 23 to 29 wt% added sugar, suitably sucrose, and from 18 to 22 wt% soluble corn fibre.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 37 to 43 wt% total sugars and from 18 to 22 wt% soluble corn fibre.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 30 to 36 wt% added sugar, suitably sucrose, and from 10 to 15 wt% soluble corn fibre.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 43 to 49 wt% total sugars and from 10 to 15 wt% soluble corn fibre.
  • Said chocolate compositions suitably also comprise emulsifiers and flavourings, as discussed herein.
  • the chocolate composition may be moulded or extruded to form a bar (filled or solid).
  • the chocolate composition may be moulded or deposited to form a solid or a filled chocolate which may be of single mouthful size, or may take the form of vermicelli chocolate, chocolate flakes or gianduja nut chocolate derived from any of such chocolate types.
  • the chocolate composition may be used as a coating chocolate.
  • Chocolate compositions in accordance with the present invention may further include flavourings, especially those traditionally associated with chocolate, such as vanilla, orange and mint.
  • Suitable flavourings include cocoa powder, fruit concentrates, spices, hazelnut paste, orange essence, mint essence, coffee, and vanillin.
  • composition may comprise, consist or consist essentially of a cocoa-derived product, fat, milk solids, SCF, sugar and optionally emulsifiers, suitably in the amounts discussed above.
  • the composition may comprise, consist or consist essentially of a cocoa-derived product, fat, milk solids, SCF, sugar, optionally emulsifiers and optionally flavourings, suitably in the amounts discussed above.
  • the composition may be a crumb-based chocolate.
  • Chocolate crumb may be prepared from milk, cocoa liquor and sugar.
  • a typical crumb used to make milk chocolate may comprise 56 to 59 wt% sucrose, 10 to 15 wt% cocoa liquor, 25 to 35 wt% milk solids and approximately 1 wt% moisture.
  • the SCF can be added to the chocolate crumb and then processed as usual to form the final chocolate product.
  • the composition may be a non-crumb based chocolate, e.g. based on skimmed milk powder (SMP).
  • SMP skimmed milk powder
  • the chocolate composition of this first aspect comprises a cocoa- derived product, from 10 to 25 wt% fat, suitably added fat, suitably cocoa butter and/or cocoa butter alternatives, from 15 to 35 wt% added sugar, suitably sucrose, and from 10 to 30 wt% soluble corn fibre.
  • the chocolate composition of this first aspect comprises a cocoa- derived product, from 26 to 42 wt% total fat, from 15 to 35 wt% added sugar, suitably sucrose and from 10 to 30 wt% soluble corn fibre.
  • the chocolate composition of this first aspect comprises a cocoa- derived product, from 10 to 25 wt% fat, suitably added fat, suitably cocoa butter and/or cocoa butter alternatives, from 28 to 48 wt% total sugars and from 10 to 30 wt% soluble corn fibre.
  • the chocolate composition of this first aspect comprises a cocoa- derived product, from 26 to 42 wt% total fat, from 28 to 48 wt% total sugars and from 10 to 30 wt% soluble corn fibre.
  • the chocolate composition of this first aspect comprises a cocoa- derived product, from 10 to 20 wt% fat, suitably added fat, suitably cocoa butter and/or cocoa butter alternatives, from 22 to 35 wt% added sugar, suitably sucrose, and from 10 to 25 wt% soluble corn fibre.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 26 to 32 wt% total fat, from 22 to 35 wt% added sugar, suitably sucrose and from 10 to 25 wt% soluble corn fibre.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 10 to 20 wt% fat, suitably added fat, suitably cocoa butter and/or cocoa butter alternatives, from 35 to 48 wt% total sugars and from 10 to 25 wt% soluble corn fibre.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 26 to 32 wt% total fat, from 35 to 48 wt% total sugars and from 10 to 25 wt% soluble corn fibre.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 10 to 20 wt% fat, suitably added fat, suitably cocoa butter and/or cocoa butter alternatives, from 22 to 35 wt% added sugar, suitably sucrose and from 10 to 25 wt% soluble corn fibre; wherein the soluble corn fibre comprises from 60 to 95 wt% dietary fibre on a dry weight basis.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 26 to 32 wt% total fat, from 22 to 35 wt% added sugar, suitably sucrose and from 10 to 25 wt% soluble corn fibre; wherein the soluble corn fibre comprises from 60 to 95 wt% dietary fibre on a dry weight basis.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 10 to 20 wt% fat, suitably added fat, suitably cocoa butter and/or cocoa butter alternatives, from 22 to 35 wt% added sugar, suitably sucrose and from 10 to 25 wt% soluble corn fibre; wherein the soluble corn fibre comprises less than 70 wt% of saccharide molecules having a DP of at least 10, on a dry weight basis.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 26 to 32 wt% total fat, from 22 to 35 wt% added sugar, suitably sucrose and from 10 to 25 wt% soluble corn fibre; wherein the soluble corn fibre comprises less than 70 wt% of saccharide molecules having a DP of at least 10, on a dry weight basis.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 10 to 20 wt% fat, suitably added fat, suitably cocoa butter and/or cocoa butter alternatives, from 22 to 35 wt% added sugar, suitably sucrose, and from 10 to 25 wt% soluble corn fibre, wherein the chocolate composition does not comprise a polydextrose.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 26 to 32 wt% total fat, from 22 to 35 wt% added sugar, suitably sucrose, and from 10 to 25 wt% soluble corn fibre, wherein the chocolate composition does not comprise a polydextrose.
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 10 to 20 wt% fat, suitably added fat, suitably cocoa butter and/or cocoa butter alternatives, from 22 to 35 wt% added sugar, suitably sucrose, and from 10 to 25 wt% soluble corn fibre, wherein the chocolate composition does not comprise inulin or fructo oligosaccharides
  • the chocolate composition of this first aspect comprises a cocoa-derived product, from 26 to 32 wt% total fat, from 22 to 35 wt% added sugar, suitably sucrose, and from 10 to 25 wt% soluble corn fibre, wherein the chocolate composition does not comprise inulin or fructo oligosaccharides
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 30 to 36 wt% added sugar, suitably sucrose, and from 10 to 15 wt% soluble corn fibre; wherein the soluble corn fibre comprises from 60 to 95 wt% dietary fibre on a dry weight basis.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 30 to 36 wt% added sugar, suitably sucrose, and from 10 to 15 wt% soluble corn fibre; wherein the soluble corn fibre comprises less than 70 wt% of saccharide molecules having a DP of at least 10, on a dry weight basis.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, 30 to 36 wt% added sugar, suitably sucrose, and from 10 to 15 wt% soluble corn fibre; wherein the chocolate composition does not comprise a polydextrose.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, 30 to 36 wt% added sugar, suitably sucrose, and from 10 to 15 wt% soluble corn fibre; wherein the chocolate composition does not comprise inulin or fructo oligosaccharides.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 43 to 49 wt% total sugars and from 10 to 15 wt% soluble corn fibre; wherein the soluble corn fibre comprises from 60 to 95 wt% dietary fibre on a dry weight basis.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 43 to 49 wt% total sugars and from 10 to 15 wt% soluble corn fibre; wherein the soluble corn fibre comprises less than 70 wt% of saccharide molecules having a DP of at least 10, on a dry weight basis.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 43 to 49 wt% total sugars and from 10 to 15 wt% soluble corn fibre; wherein the chocolate composition does not comprise a polydextrose.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 43 to 49 wt% total sugars and from 10 to 15 wt% soluble corn fibre; wherein the chocolate composition does not comprise inulin or fructo oligosaccharides.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 23 to 29 wt% added sugar, suitably sucrose, and from 18 to 23 wt% soluble corn fibre; wherein the soluble corn fibre comprises from 60 to 95 wt% dietary fibre on a dry weight basis.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 23 to 29 wt% added sugar, suitably sucrose, and from 18 to 23 wt% soluble corn fibre; wherein the soluble corn fibre comprises less than 70 wt% of saccharide molecules having a DP of at least 10, on a dry weight basis.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 23 to 29 wt% added sugar, suitably sucrose, and from 18 to 23 wt% soluble corn fibre; wherein the chocolate composition does not comprise a polydextrose.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 23 to 29 wt% added sugar, suitably sucrose, and from 18 to 23 wt% soluble corn fibre; wherein the chocolate composition does not comprise inulin or fructo oligosaccharides.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 37 to 43 wt% total sugars and from 18 to 22 wt% soluble corn fibre; wherein the soluble corn fibre comprises from 60 to 95 wt% dietary fibre on a dry weight basis.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 37 to 43 wt% total sugars and from 18 to 22 wt% soluble corn fibre; wherein the soluble corn fibre comprises less than 70 wt% of saccharide molecules having a DP of at least 10, on a dry weight basis.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 37 to 43 wt% total sugars and from 18 to 22 wt% soluble corn fibre; wherein the chocolate composition does not comprise a polydextrose.
  • the chocolate composition suitably comprises from 9 to 12 wt% cocoa mass, from 23 to 28 wt% milk products, from 16 to 19 wt% cocoa butter and/or cocoa butter alternatives, from 37 to 43 wt% total sugars and from 18 to 22 wt% soluble corn fibre; wherein the chocolate composition does not comprise inulin or fructo oligosaccharides.
  • the chocolate composition of this first aspect may have a moisture content of from 0.5 to 2.5 wt%, suitably from 1.0 wt% of 2.2 wt%, for example from 1.2 to 2.0 wt% moisture content.
  • the inventors have surprisingly found that the chocolate composition of this first aspect has n surprisingly low viscosity during processing (prior to solidification) compared to a“full sugar” reference chocolate composition. This is despite the moisture content discussed above and the inclusion of dietary fibre in the form of the soluble corn fibre, which would normally be expected to increase the viscosity of the chocolate composition during processing.
  • additional fat had to be added to overcome the processing problems associated with an increase in viscosity. Therefore such known reduced sugar chocolates were higher in fat which may detract from the potential benefits of the reduced sugar.
  • a relatively low viscosity of the chocolate composition during processing is advantageous because it facilitates the manipulation of the chocolate composition during mixing, conching, tempering and in its application such as moulding and/or enrobing.
  • the inventors have also surprisingly found, despite the moisture content discussed above, that a finished chocolate product made from the chocolate composition of this first aspect does not exhibit the graining which is observed with some known chocolate compositions having such moisture levels. Such graining adversely affects the quality, texture and/or consumer acceptance of a chocolate product.
  • compositions (wt%) are set out below:
  • compositions are set out below for a milk chocolate and a dark chocolate:
  • a milk chocolate can be made via a chocolate crumb intermediate comprising some or all of the sugar, cocoa mass, cocoa butter, milk powders and or milk fat.
  • a process for the preparation of the chocolate composition of the first aspect comprising: a) mixing a cocoa-derived product, sugar and soluble corn fibre to form a paste; and b) processing the paste to form the chocolate composition.
  • Step b) of processing the paste may comprise pasting, refining, tempering and/or conching.
  • step a) involves mixing a fat with the cocoa-derived product, sugar and soluble corn fibre.
  • Step a) may involve forming a crumb comprising at least a part of the cocoa-derived product, at least a part of the sugar and milk products, suitably milk solids.
  • the crumb comprises all of the added sugar in the chocolate composition.
  • the crumb may comprise the soluble corn fibre.
  • step a) may involve forming the crumb comprising at least a part of the cocoa-derived product, the sugar and milk products and then adding the soluble corn fibre and suitably the fat to the crumb to form the paste which is processed in step b).
  • Step b) is suitably a standard process for forming chocolate from a paste, except for the presence of the soluble corn fibre.
  • Step a) may involve admixing any further ingredients present in the chocolate composition to the cocoa-derived product, sugar and soluble corn fibre and/or the crumb, for example additional cocoa-derived products, fats, additional milk products such as milk powders, emulsifiers and flavourings.
  • the process of this third aspect is based on a standard, known chocolate making process, wherein the normal addition of sucrose in the chocolate making process has been replaced in part by the addition of soluble corn fibre.
  • the present invention may therefore provide a process for making reduced sugar and/or reduced calorie chocolate composition using known processes and equipment. This provides the advantage that the investment in new processes and equipment required to produce the chocolate composition is minimised and therefore may be implemented cost-effectively.
  • the inventors have surprisingly found that no additional fat is required to be added to the chocolate composition to overcome the viscosity problems during processing which are associated with known reduced sugar chocolate compositions.
  • a soluble corn fibre in a chocolate composition for reducing the total sugars of said chocolate composition.
  • the use of the soluble corn fibre involves replacing sugar, suitably sucrose and/or lactose in the chocolate composition with the soluble corn fibre.
  • the reduction in total sugars is in reference to a known chocolate composition which does not comprise soluble corn fibre, for example a“full sugar” chocolate composition.
  • a“full sugar” chocolate composition for example a“full sugar” chocolate composition.
  • the use of this third aspect achieves a reduction in the amount of total sugars present in the chocolate composition of at least 10 %, suitably at least 15 %, suitably at least 20 %, suitably at least 25 %, suitably at least 30 %, compared to a reference“full sugar” chocolate composition of the prior art.
  • the total sugars of the chocolate composition may be reduced by at least 40 %, for example at least 45 % or at least 50 %.
  • this third aspect may also provide a reduction in calorific content of the chocolate composition achieved by reducing the total sugar content of the chocolate composition.
  • the reduction in calorific content may be in the range of from 1 to 20 %, suitably from 3 to 10 %, suitably from 5 to 10 %.
  • this third aspect achieves the reduction in total sugars and/or calorific content of the chocolate composition without adversely affecting the quality, taste, texture and/or consumer acceptance of a chocolate product.
  • the soluble corn fibre and chocolate composition of this third aspect may have any of the suitable features and advantages described above in relation to the first aspect.
  • a soluble corn fibre in a chocolate composition for reducing the total sugars of said chocolate composition, wherein the use comprises including in the chocolate composition from 28 to 48 wt% total sugars and from 10 to 25 wt% soluble corn fibre.
  • a soluble corn fibre in a chocolate composition for improving the processing of said chocolate composition.
  • the improvement in processing provided by this fourth aspect is due to the surprisingly low viscosity of the chocolate composition despite the presence of dietary fibre, as discussed above.
  • this fourth aspect provides a reduction in viscosity at 2 s 1 of at least 0.5 Pa.s, suitably at least 1 Pa.s, suitably at least 2 Pa.s (suitably measured according to known method ICA46), suitably compared to an otherwise identical chocolate comprising inulin, FOS, or polydextrose in place of the soluble corn fibre.
  • the improvement in processing provided by this fourth aspect may be due to a reduction in viscosity of the chocolate composition compared to a“full sugar” reference chocolate which does not comprise soluble corn fibre, as discussed above.
  • this fourth aspect may therefore provide a reduction in viscosity at 2 s 1 of at least 0.5 Pa.s, suitably at least 1 Pa.s, suitably at least 2 Pa.s (suitably measured according to known method ICA46), suitably compared to a“full sugar” reference chocolate which does not comprise soluble corn fibre.
  • this fourth aspect achieves the improvement in the processing of said chocolate composition without adversely affecting the quality, taste, texture and/or consumer acceptance of a chocolate product.
  • the soluble corn fibre, chocolate composition and process of this fourth aspect may have any of the suitable features and advantages described above in relation to the first and second aspects.
  • a soluble corn fibre in a chocolate composition for improving the processing of said chocolate composition, wherein the use comprises including in the chocolate composition from 28 to 48 wt% total sugars and from 10 to 25 wt% soluble corn fibre.
  • Example chocolate compositions 1 and 2 according to the present invention were prepared using a standard chocolate making process with the ingredients listed below (wt%) in Table 1 .
  • Examples 1 and 2 represent a 30% reduction in total sugars as compared to the equivalent full sugar reference chocolate compositions.
  • the inventors expected the addition of fibres to increase the viscosity of the chocolate to unacceptable levels but this was not the case.
  • the chocolate could be processed (refined, tempered and conched) to provide a chocolate mass that was moulded to form bars.
  • the organoleptic properties were excellent despite the reduction in sugar. Surprisingly the sweetness perception was retained despite the signification reduction in sugars. In addition, there was no retention of off notes.
  • a chocolate composition according to the present invention was prepared using a standard chocolate making process with the ingredients listed below in Table 2.
  • the chocolate composition of Example 3 comprises approximately 20 % less total sugars than the full sugar reference chocolate.
  • Table 2 also shows nutritional information for the chocolate compositions.
  • Example 3 and the full sugar reference chocolate where analysed using the following techniques: particle size (using a Malvern Mastersizer), viscosity (using known method ICA46), moisture content (Karl Fischer), total fat (using known methods AOAC 963.15 and/or ICA14), microbiological (TVC, Yeasts and Moulds, Enterobacteriaceae, Salmonella spp., lactic acid bacteria (presumptive), Staphylococcus aureus). The results are shown in Table 3.
  • Example 3 was then subjected to consumer testing by Rapid Response Panel (RRP) and by Qualitative Descriptive Analysis (QDA) sensory profiling. The results are summarized below in Tables 4 and 5.
  • RRP Rapid Response Panel
  • QDA Qualitative Descriptive Analysis
  • Example 3 The blind attribute scoring for Example 3 against the full sugar reference is shown below in Table 4.
  • the scoring of the samples is based on a 9 point scale and was analysed using ANOVA and Fisher’s LSD test. Samples which share a letter symbol are not considered to be significantly different at a 95 % confidence level. These tests conform to global consumer science standards.
  • Table 4 shows that the Example 3 chocolate composition achieved parity with the full sugar reference chocolate across all four liking measures. This is surprising given the significant reduction in sugars.
  • Example 3 The purchase intent scoring of Example 3 against the full sugar reference chocolate is shown below in Table 5.
  • the scoring shows the percentage of the consumers surveyed which chose each of the purchase intention options 1-5.
  • Table 5 shows that Example 3 had a very similar purchase intent score in the top two categories (the T2B score which is the sum of“definitely would buy” and“probably would buy” categories) to the full sugar reference chocolate.
  • a chocolate composition according to the present invention was prepared using a standard chocolate making process with the ingredients listed below in Table 6. Table 6 also shows nutritional information for the chocolate compositions.
  • the chocolate composition of Example 4 comprises approximately 30 % less total sugars than the full sugar reference chocolate. Initial testing results show that the chocolate composition of Example 4 is well tolerated by consumers and has a similar taste and texture to the full sugar reference chocolate and the 20 % reduced sugar chocolate of Example 3.
  • the present invention provides a chocolate composition
  • a chocolate composition comprising soluble corn fibre.
  • the soluble corn fibre is suitably a mixture of glucose oligosaccharides comprising indigestible a-1 ,2 and/or a-1 ,3 glycosidic linkages.
  • the soluble corn fibre in the chocolate composition replaces at least a part of the added sugar content compared to a reference chocolate and therefore reduces the total sugars compared to said reference chocolate.
  • the chocolate composition and may therefore be considered a reduced sugar chocolate.
  • the chocolate composition may have a similar taste and texture to the reference chocolate.
  • the chocolate composition may be used to reduce the calorie intake, especially the intake of sugars, in consumers of chocolate and may therefore provide a health benefit to said consumers.
  • the present invention also provides a process for producing the chocolate composition.
  • compositions consisting essentially of a set of components will comprise less than 5% by weight, typically less than 3% by weight, more typically less than 1 % by weight of non-specified components.
  • consisting of or “consists of means including the components specified but excluding addition of other components.

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AU2019285565A AU2019285565B2 (en) 2018-06-15 2019-06-13 Chocolate composition
CA3102227A CA3102227C (en) 2018-06-15 2019-06-13 A chocolate composition comprising a cocoa-derived product, sugar and soluble corn fiber
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US11248247B2 (en) 2018-02-21 2022-02-15 Cambridge Glycoscience Ltd Methods and systems of producing oligosaccharides
US11297865B2 (en) 2019-08-16 2022-04-12 Cambridge Glycoscience Ltd Methods of treating biomass to produce oligosaccharides and related compositions
US11871763B2 (en) 2019-12-12 2024-01-16 Cambridge Glycoscience Ltd Low sugar multiphase foodstuffs

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CN112218539A (zh) 2018-06-15 2021-01-12 卡夫食品瑞士控股有限责任公司 巧克力组合物
TW202145900A (zh) * 2020-03-04 2021-12-16 日商不二製油集團控股股份有限公司 組合用油性食品原材料及其製造方法、冷凍點心組合食品的製造方法

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