Note: Descriptions are shown in the official language in which they were submitted.
A CHOCOLATE COMPOSITION COMPRISING A COCOA-DERIVED
PRODUCT, SUGAR AND SOLUBLE CORN FIBER
Field
The invention relates to a chocolate composition and to a process for the
manufacture of a
chocolate composition. In particular, the invention relates to chocolate
compositions
comprising soluble corn fibre.
Background
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.
Accordingly it would be desirable to provide a chocolate composition having a
reduced sugar
content.
However, "natural" sugar (such as 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.
One approach to reducing or replacing sugar in confectionery products has been
to use a
sugar alcohol (also known as polyols) instead of part or all of the sucrose.
Sugar alcohols are
less sweet than sucrose but generally provide fewer calories because they are
incompletely
digestible. As with many other incompletely digestible substances,
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. Also, consumers may have a bias against products which are labelled
as containing
such "artificial sweeteners".
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2
Also, previous attempts have been made to reduce or replace sucrose in
confectionery
products with dietary fibre, such as inulin and fructo oligosaccharide (FOS).
lnulin and fructo
oligosaccharide (FOS) are not digested in the human small intestine and
therefore have a
lower calorific value than sucrose. However, 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.
Also, when added to chocolate to reduce sugar content, 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.
Summary of the invention
It is one aim of the present invention, amongst others, to provide a chocolate
composition that
addresses at least one disadvantage of the prior art, whether identified here
or elsewhere, or
to provide an alternative to existing chocolate compositions. For instance it
may be an aim of
the present invention to provide a chocolate composition which comprises a
reduced amount
of sugars and/or calories than a standard chocolate composition.
According to aspects of the present invention, there is provided a chocolate
composition,
method and use as set forth below. Other features of the invention will be
apparent from the
the description which follows.
According to a first aspect of the present invention, there is provided a
chocolate composition
comprising a cocoa-derived product, sugar and soluble corn fibre.
The chocolate composition comprises sugar, i.e. one or more sugars. Suitably
the sugar is or
comprises a "natural sugar", for example sucrose, derived from a natural
source. Suitably the
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.
As discussed above, 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, For
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example, the amount of total sugar may be reduced by at least 10 %, suitably
at least 15 /0,
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. 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 %.
Soluble corn fibre
Soluble corn fibre (SCF) 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. Suitably the chocolate composition of this
first aspect does
not comprise (malto)dextrin.
Suitably 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 11, 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. For
example, 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
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monosaccharide (for example glucose) and some polysaccharide (for example
having a DP
greater than 10). However, 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.
Suitably 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.
Suitably 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.
Suitably 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.
Suitably 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.
In said embodiments, 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. In said
embodiments, the
SCF may comprise up to 80 wt% or less dietary fibre, suitably 70 wt% or less
dietary fibre, on
a dry weight basis. For example, 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.
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In some embodiments, 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. In said
embodiments, the
SCF may comprise up to 80 wt% or less dietary fibre, suitably 70 wt% or less
dietary fibre, on
a wet weight basis. For example, the SCF may comprise from 50 to 80 wt%
dietary fibre,
5 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. Suitably 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`)/0, suitably up to 10 wrio,
suitably up to 5 wt%
sugar/monosaccharides. For example, 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.
In some embodiments, 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%.
If 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. Suitably such 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.
For example, 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. Suitably the SCF is PROMITOR Soluble Fibre 70.
In some embodiments, 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. For example 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.
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In some embodiments, 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. For example 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.
Fiberso10-2 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. In some embodiments, 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 /0, 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.
For example, 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.
For example, 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 (FOS) is an oligosaccharide consisting of chains of
fructose molecules.
Galacto oligosaccharide (GOS) is based on galactose and xylo oligosaccharide
(XOS) is
based on xylose. Suitably 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. In particular, this SCF content has been found to be
better tolerated
by consumers than inulin and/or FOS. Also, SCF has been found to be
advantageous over
other dietary fibres such as inulin and fructo oligosaccharides due to its
higher stability during
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common processing steps. For example, inulin may be unstable at low pH and
fructo
oligosaccharides may degrade (by hydrolysis) during common pasteurisation
processes.
Furthermore, 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.
Sugar content
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.
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.
For example,
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. As
discussed above, 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. However, 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. As the majority of
the sugar content of
the chocolate composition is typically sucrose added during the chocolate
making process
(added sugar), it is suitably 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.
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Total sugars
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.
For example, 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
39 to 42 wt% total sugars. In some embodiments, 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 `)/0, 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.
In said embodiments, 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.
Added sugar
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.
The chocolate composition of this first aspect may comprise from 10 to 25 wt%
or from 10 to
22 wt% SCF and 10 to 36 wt% added sugar (e.g. sucrose).
The chocolate composition of this first aspect may comprise from 15 to 25 wt%
or from 18 to
23 wt% SCF and 23 to 27 wt% added sugar (e.g. sucrose).
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).
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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.
In some embodiments 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 5w1%, suitably at least 10 wt%, suitably at least 15 wt%,
suitably at least
18 wt%, suitably at least 20 wtcY0, suitably at least 23 wt /0 or at least 25
wtc% added sugar,
suitably sucrose.
For example, 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.
In some embodiments, the chocolate composition may comprise from 20 to 30 we/0
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.
In some embodiments, 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 %. In some embodiments, the added sugar (e.g. sucrose) of the
chocolate
composition may be reduced by approximately 50 %, suitably at least 50 %.
Suitably the chocolate composition of this first aspect has a sweet taste
similar to a reference
"full sugar" chocolate composition. Suitably said sweet taste is provided by
the SCF and the
sugar content of the chocolate composition. Suitably 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).
Suitably the chocolate composition of this first aspect does not comprise
sugar alcohols (e.g.
sorbitol, xylitol, mannitol, lactitol, isomalt, or any combination thereof).
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Suitably the chocolate composition does not comprise polydextrose, inulin,
FOS, GOS, XOS
and sugar alcohols. Suitably the chocolate composition does not comprise
polydextrose,
inulin, FOS, GOS, XOS, sugar alcohols and intense sweeteners.
Chocolate ingredients
5 .. The term "chocolate composition" in the context of the present invention
is not restricted by the
various definitions of chocolate provided by government and regulatory bodies.
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
10 comprise milk solids, fat, sugar and emulsifier.
In some embodiments, 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.
Suitably 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.
In some embodiments, the chocolate composition of this first aspect comprises
cocoa solids,
fat, sugar and soluble corn fibre. Suitably the cocoa solids are non-fat cocoa
solids.
By non-fat cocoa solids we mean to refer to the component remaining after
removal of fats
from cocoa liquor.
Suitably the chocolate composition of this first aspect comprises cocoa mass,
fat, sugar and
soluble corn fibre.
In some embodiments the cocoa-derived product and the fat are both cocoa
butter. In these
embodiments 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.
In some embodiments 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.
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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 (or CBRs) 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
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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.
In some embodiments wherein the chocolate composition is a milk chocolate
composition, 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%.
The composition of the present invention may be a dark chocolate, a milk
chocolate or a white
chocolate composition.
In embodiments wherein 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.
In some embodiments, the chocolate composition is a milk chocolate composition
comprising
cocoa mass, fat, milk products, sugar and SCF. In some embodiments the milk
products may
be incorporated into the chocolate composition from a milk chocolate "crumb"
comprising a
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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.
Suitably the crumb
comprises all of the added sugar in the chocolate composition. Chocolate crumb
making
processes are known in the art.
In said embodiments, 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.
In said embodiments, the chocolate composition suitably comprises up to 15 wt%
of cocoa
mass, suitably 13 wr/o, for example up to 12 wt% of cocoa mass.
In said embodiments, the chocolate composition suitably comprises from 8 to 14
wt% of cocoa
mass, suitably from 9 to 13 wt%, for example from 9 to 11 wt% of cocoa mass.
In said embodiments, 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. Suitably the milk products are milk
powders
selected from skimmed milk powder, full cream milk powder, whey powder or a
combination
thereof.
In said embodiments, 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.
In said embodiments, the chocolate composition suitably comprises up to 30 wt%
of milk
products, suitably 28 wt%, for example up to 26 wt% of milk products.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
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In said embodiments, 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.
In said embodiments, 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.
In some embodiments, 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.
In said embodiments, 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.
Alternatively, 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.
The 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.
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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
5 to form the final chocolate product.
The composition may be a non-crumb based chocolate, e.g. based on skimmed milk
powder
(SMP).
In some embodiments, 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
10 butter alternatives, from 15 to 35 wt% added sugar, suitably sucrose,
and from 10 to 30 wt%
soluble corn fibre.
In some embodiments, 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.
15 In some embodiments, 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.
In some embodiments, 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.
In some embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
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In said embodiments, 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.
In said embodiments, 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
to 25 wt% soluble corn fibre; wherein the soluble corn fibre comprises from 60
to 95 wt%
dietary fibre on a dry weight basis.
10 In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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
In said embodiments, 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
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from 10 to 25 wt /0 soluble corn fibre, wherein the chocolate composition does
not comprise
inulin or fructo oligosaccharides
In some embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
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In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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
oligosaccha rides.
In said embodiments, 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.
In said embodiments, 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.
In said embodiments, 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
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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.
In said embodiments, 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. In known
reduced sugar chocolate compositions, 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.
Preferred compositions (wt%) are set out below:
Non-Crumb SMP Based
Crumb Based Chocolate
Chocolate
20 to 30, such as 23 to 27 (from
Sugar 20 to 30, such as 24 to 25
the Crumb)
Crumb 45 to 55, such as 48 to 52
Soluble corn fibre 18 to 25, such as 20 to 23 17 to 22, such as 19 to
20.5
Cocoa Mass 0.1 to 2, such as 0.5 to 1.5 10 to 16,
such as 12.5 to 14.5
Cocoa Butter (both
14 to 16, such as 14.5 to 15.5 10 to 20, such as 11 to 17.5
Deo and Natural)
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Skimmed Milk Powder Ito 10, such as 2.5 to 7.5 10 to 15, such as 11 to
12
Anhydrous milk fat
2 to 5, such as 2.5 to 3 1 to 7, such as 2.5 to 5
(AMF)
Cocoa butter
2 to 5, such as 3.5 to 4.0
equivalent (CBE)
Emulsifiers 0.1 to 2, such as 0.5 to 1.0 0.1 to 2, such as 0.5
to 1.0
Flavours 0.02 to 0.2, such as
0.05 to 0.15 0.02 to 0.2, such as 0.05 to 0.15
Further preferred compositions (wt%) are set out below for a milk chocolate
and a dark
chocolate:
Milk Chocolate Dark Chocolate
Sugar 24 to 28 10 to 40
Soluble Corn Fibre
19 to 23 5 to 20
(Promitor 70R)
Cocoa Mass 12 to 15 25 to 60
Cocoa Butter (both
natural and 15 to 20 1 t030
deodorised)
Milk Powders e.g,
18 to 22 0 to 15
Skimmed Milk Powder
Milk Fat 3 to 6 0 to 5
Emulsifiers 0.4 to 0.8 0.4 to 0.8
Flavours 0.05 to 01.15 0.05 to 0.15
5 Those skilled in the arts of chocolate formulation and manufacture will
also understand that 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.
Additionally those skilled in the arts of chocolate formulation and
manufacture will also
understand that the recipes can be further adjusted to include vegetable fats
and edible
10 matter, such as whey powder where regulations permit it.
According to a second aspect of the present invention, there is provided a
process for the
preparation of the chocolate composition of the first aspect, the process
comprising:
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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.
Suitably 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.
Suitably the crumb
comprises all of the added sugar in the chocolate composition. The crumb may
comprise the
soluble corn fibre. Alternatively, 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.
Suitably, 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.
According to a third aspect of the present invention, there is provided the
use of a soluble corn
fibre in a chocolate composition for reducing the total sugars of said
chocolate composition.
Suitably the use of the soluble corn fibre involves replacing sugar, suitably
sucrose and/or
lactose in the chocolate composition with the soluble corn fibre.
Suitably 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.
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Suitably 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 `)/0, suitably at least 30 `)/0, compared to a reference
"full sugar" chocolate
composition of the prior art. 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 the use of 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%.
As no additional fat is required to be added to the chocolate composition to
overcome viscosity
problems during processing, which are associated with known reduced sugar
chocolate
compositions, the reduction in total sugars provides a potentially beneficial
reduction in
calorific content.
Suitably the use of 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.
In some embodiments of this third aspect there is provided the use of 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.
According to a fourth aspect of the present invention, there is provided the
use of 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.
Suitably the use of 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.
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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.
The use of 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.
Suitably the use of 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.
In some embodiments of this fourth aspect there is provided the use of 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.
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Examples 1 and 2
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.
Table 1
Ex. 1 Ex. 2
Crumb Based Milk Non-Crumb Based Milk
Chocolate Chocolate
Sugar (sucrose) 25 to 28
Crumb (containing typically 45 to 55 (containing 30 to
67 to 74% sugar) 41% sugars)
Soluble corn fibre (Promitor
70R) 19 to 23 19 to 23
Cocoa Mass 12.5 to 14.5
Cocoa Butter (both Deo and
15 to 20 15 to 20
Natural)
Skimmed Milk Powder (SMP) 2.5 to 7.5 11 to 12
Anhydrous milk fat (AMF) 2.5 to 3 2.5 to 5
Whey Powder 4 to 8
Cocoa butter equivalent
3.5 to 4.0
(CBE)
Emulsifiers 0.4 to 0.8 0.4 to 0.8
Flavours 0.05 to 0.15 0.05 to 0.15
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 viscosities of Examples 1 and 2 are stated below in Table 1a with the
comparison to their
respective "full sugar" reference chocolate. The viscosity measurements were
carried out
using known method ICA46.
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Table la
Ex. 1 Ex. 2
Reduced
"Full Sugar" Reduced Sugar "Full Sugar"
Sugar
Viscosity at 2 s-1 11 Pa.s 13 Pa.s 15 Pa.s 18 Pa.s
Viscosity at 60 s-1 3 Pa.s 4 Pa.s 3 Pa.s 3 Pa.s
The organoleptic properties were excellent despite the reduction in sugar.
Surprisingly the
sweetness perception was retained despite the signification reduction in
sugars. In addition,
5 there was no retention of off notes.
Example 3
A chocolate composition according to the present invention was prepared using
a standard
chocolate making process with the ingredients listed below in Table 2.
Table 2
Full sugar
Ingredient Ex. 3
reference chocolate
wt% wt%
Sucrose 46.07 33.30
Soluble Corn Fibre
0.00 12.77
(Promitor 70R)
Cocoa Mass 10.20 10.20
Cocoa Butter 17.50 17.50
Milk products 25.14 25.14
Emulsifiers 0.69 0.69
Flavours 0.40 0.40
Total 100.00 100.00
kJ 2205.2 2118.5
kcal 526.5 506.6
protein 6.3 6.3
carbohydrate 61.1 51.9
sugars 58.0 46.4
added sugars 46.1 33.3
added polyols 0.0 0.0
fat 29.3 29.3
saturates 17.8 17.8
fibre 1.7 10.2
sodium 0.2 0.2
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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.
Table 3
Particle size Total fat Moisture
Sample
d90 (g/100 g) content
Full sugar reference
26.0 28.8 1.0
chocolate
Ex. 3 28.4 28.6 1.7
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.
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.
Table 4
Liking of Liking of Liking of
Overall liking
flavour texture aftertaste
Full sugar
reference 7.0 A 7.0 A 6.8 A 6.7 A
chocolate
Ex. 3 6.9 A 6.8 A 6.7 A 6.5 AB
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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.
Table 5
1. 2. 3.
4. 5.
% of Definitely Probably Might or Sum of 4.
Probably Definitiely
consumers would would not might not and 5.
would buy would buy
not buy buy buy
Full sugar
reference 1 7 23 53 16 69
chocolate
Ex. 3 0 14 15 58 13 71
This data shows that the 20 % reduced sugar chocolate composition of Example 3
retained the
favourable taste and texture of the full sugar reference chocolate and can
therefore provide a
reduced sugar replacement for said full sugar reference chocolate without
adversely affecting
consumer acceptance of the chocolate product.
Example 4
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.
Table 6
Full sugar
Ingredient Ex. 4
reference chocolate
wt% wt%
Sucrose 46.07 26.80
Soluble Corn Fibre
0.00 19.27
(Promitor 70R)
Cocoa Mass 10.20 10.20
Cocoa Butter 17.50 17.50
Milk products 25.14 25.14
Emulsifiers 0.69 0.69
Flavours 0.40 0.40
Total 100.00 100.00
kJ 2205.2 2118.5
kcal 526.5 506.6
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protein 6.3 6.3
carbohydrate 61.1 51.9
sugars 58.0 40.6
added sugars 46.1 33.3
added polyols 0.0 0.0
fat 29.3 29.3
saturates 17.8 17.8
fibre 1.7 10.2
sodium 0.2 0.2
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.
In summary, the present invention provides 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.
Although a few preferred embodiments have been shown and described, it will be
appreciated
by those skilled in the art that various changes and modifications might be
made without
departing from the scope of the invention, as defined in the appended claims.
Throughout this specification, the term "comprising" or "comprises" means
including the
component(s) specified but not to the exclusion of the presence of other
components. The
term "consisting essentially of" or "consists essentially of" means including
the components
specified but excluding other components except for materials present as
impurities,
unavoidable materials present as a result of processes used to provide the
components, and
components added for a purpose other than achieving the technical effect of
the invention.
Typically, when referring to compositions, a composition 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.
29
The term "consisting of" or "consists of" means including the components
specified but
excluding addition of other components.
Whenever appropriate, depending upon the context, the use of the term
"comprises" or
"comprising" may also be taken to encompass or include the meaning "consists
essentially of'
or "consisting essentially of", and may also be taken to include the meaning
"consists of' or
"consisting of'.
For the avoidance of doubt, wherein amounts of components in a composition are
described in
wt%, this means the weight percentage of the specified component in relation
to the whole
composition referred to. For example, "wherein the soluble corn fibre
comprises 8 to 12 wt%
sugar" means that 8 to 12 wt% of the soluble corn fibre is provided by sugar.
The optional features set out herein may be used either individually or in
combination with
each other where appropriate and particularly in the combinations. The
optional features for
each aspect or exemplary embodiment of the invention as set out herein are
also to be read as
applicable to any other aspect or exemplary embodiments of the invention,
where appropriate.
In other words, the skilled person reading this specification should consider
the optional
features for each exemplary embodiment of the invention as interchangeable and
combinable
between different exemplary embodiments.
Attention is directed to all papers and documents which are filed concurrently
with or previous
to this specification in connection with this application and which are open
to public inspection
with this specification.
All of the features disclosed in this specification and/or all of the steps of
any method or
process so disclosed, may be combined in any combination, except combinations
where at
least some of such features and/or steps are mutually exclusive.
Each feature disclosed in this specification may be replaced by alternative
features serving the
same, equivalent or similar purpose, unless expressly stated otherwise. Thus,
unless
expressly stated otherwise, each feature disclosed is one example only of a
generic series of
equivalent or similar features.
The invention is not restricted to the details of the foregoing embodiment(s).
The invention
extends to any novel one, or any novel combination, of the features disclosed
in this
specification or to any novel one, or any novel combination, of the steps of
any method or
process so disclosed.
Date Recue/Date Received 2022-03-25
