Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
l J l~ U
1 --
AN AOUEOUS GEL MATUI~ ~ 9 3 7 ~ ~
REPLACE~DENT OF CONFEC~O~ ~ATS
Field of the Invention
The present invention relates generally to a
low fat chocolate product having the fat mimetic
properties of conventional chocolate. More particularly,
the present invention is directed to an aqueous gel
matrix which has the ability to replace the cocoa butter
fraction of chocolate while retaining the mouthfeel
properties of fat-containing chocolate under a variety of
1~ eating conditions. The product is adapted to be utilized
in frozen dessert products or confectionery products at
freezing temperatures, and can also be used in baking or
confectionery products or a~ a sauce at ambient
temperatures. In another embodiment of the present
invention, the ar~ueous gel matrix is adapted to carry a
variety of flavor particles as a replacement for the
conventional triglyceride fat carrier of these particles.
8ackqrQun~ of the I~vention
Chocolate is a highly desira~le confection
product which has unique texture and flavor release
properties in the mouth which are attributable to the fat
component of chocolate. Cocoa butter, the fat component
of chocolate, has a narrow melting range just slightly
below body temperature. Accordingly, the flavor release
and desirable organoleptic sensations of chocolate occur
rapidly as the chocolate melts in the mouth.
The process for the manufacture of chocolate
and cocoa is identical up to the point when chocolate
liquor is expressed from the crushed, roasted nibs. At
2~9~7~1
-- 2
this point, part of the cocoa butter is removed from some
of the cocoa liquor to produce cocoa and the removed
cocoa butter is added to other chocolate liquor, which in
turn, becomes the bitter chocolate known as baking
S chocolate.
In the manufacture of chocolate and cocoa,
cocoa beans are first subjected to fermentation and
roasting prior to removing the shell from the nib through
winnowing. The roasted nibs are ground at a temperature
above the melting point of the cocoa butter constituent
(93 F. - 95 F.) to produce a dark brown liquid called
liquor, mass, or unsweetened chocolate. To manufacture
cocoa powder, liquor is subjected to hydraulic pressing,
which separates some of the cocoa butter from the solid
cocoa mass. Commercial cocoa powders may have a residual
cocoa butter content of 10-22%. Dark, bitter or sweet
chocolate is manufactured from liquor, sugar and added
cocoa butter, the cocoa butter being obtained from cocoa
powder manufacture. Milk chocolate is made from liquor,
sugar, milk solids and cocoa butter. The milk solids are
derived from liquid milk, usually by a spray drying
process. Another milk product often used, called milk
crumb, is prepared by concentrating and drying liquid
milk in the presence of sugar and liquor. The mixture of
chocolate components is then subjected to refining,
conching and tempering steps to produce the chocolate
product having from about 30% to about 34% cocoa butter.
Chocolate is a fat (cocoa butter) continuous matrix with
embedded particles of cocoa3.
Due to the recent dietary emphasis in reducing
the intake of saturated fats in the diet, it would be
highly desirable to produce a confection product having
reduced levels of fat whioh retains the unique
organoleptic and mouthfeel properties of chocolate, due
to the melting properties of cocoa butter.
_ 3 _ ~0(~37~
Accordingly, it is a principal ob;ect of the
present invention to provide a chocolate product having
less than about lS% fat.
Brief DescriDtlon o~ the Drawin~
S FIGURE 1 is a plot of the firmness of chocolate
at various temperatures compared to the firmness of a low
fat chocolate product of the invention at the same
temperatures.
6Umm?ry of the Invention
The present inventio~ is directed to an aqueous
gel matrix which replaces triglyceride fat in chocolate
and similar confection products. The product is prepared
from a mixture including a gelling type maltodextrin,
sugar, flavor particles and water. The confection
product has a melting temperature of about 140- F., has a
firm chocolate-type consistency at temperatures below
about 32- F. and has a firmness ranging from that of
chocolate sauce to that of butter or margarine at
temperatures im the range of from about 32 F. to about
140 F. The melting properties of the low fat confection
product of the invention make it particularly suitable
for use in frozen dessert products.
The low fat confection product of the invention
is an aqueous gel matrix having cocoa or other flavor
particles embedded therein. The confection product
mimics the physical properties of conventional chocolate
and other conection products which ara typically
characterized by having a continuous phase consisting of
cocoa butter or other confectionery hard fat.
Detaile~ Descri~tio~ of the Inventio~
In general, the present invention is directed
to a low fat confection product wherein the fat mimetic
and chocolate type melting properties are provided
through use of a gelling type maltodextrin.
3~ Maltodextrins are carbohydrate oligomers produced from a
controlled enzymatic and/or acid hydrolysis of a starch.
~ 4 - 2093~
The dextrose equivalent ~D.E.) of maltodextrins is very
low and is generally in the range of from l to 20.
Maltodextrins may be characterized as gelling types and
as non-gelling types. The maltodextrins useful in the
present invention are gelling type maltodextrins.
Maltodextrins are manufactured by a process which i8
substantially the same as that used in the production of
corn syrup, except that hydrolysis is controlled to keep
the D.E. below 20. Hydrolysis can be catalyzed by use of
an acid (usually HCl) or an enzyme (e.g., ~-amylase).
Some hydrolysis schemes use both acid- and enzyme-
catalyzed hydrolysis. The maltodextrin may be chemically
modified by the processes used to modify starch. The
maltodextrin is used in the confection products of the
present invention at a level of from about 8% to about
22%, preferably at a level of from a~out 12% to about
17%. All percentages used herein are by weight based on
the weight of the confection product unless otherwise
indicated.
The maltodextrin is blended with water and
sugar to provide a mixture which is an aqueous gel matrix
precursor. The water and sugar are present in the
mixture at levels such that the sugar is dissolved in the
water and does not crystallize during subsequent
processing. The ratio of water to sugar is preferably in
the range of from about l:l to about 3:l. The mixture is
then heated to a temperature that is sufficient to
hydrate and activate the maltodextrin.
Flavor particles are then dispersed throughout
the heated mixture by adding the particles and agitating
the mixture. The flavor particles are used in the
confection products of the invention at a level of from
about 5% to about 20%. The flavor particles have a
particle size sufficiently small that there is no
perception of graininess or gritty feeling when the
confection is consumed. In general, the particle size
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should be less than about 50 microns. Flavor particles
in the range of from about 1 micron to about 50 microns
are suitable. Commercially available cocoa powder to
provide a chocolate type confection product has a
suitable particle size. Other suitable flavor particles
include ground caramelized sugar to provide a caramel
flavor, ground peanut brittle and ground toffee.
The mixture with dispersed flavor particles is
then cooled to provide a confection product which is an
aqueous gel matrix with flavor particles dispersed
throughout. The confection product has a melting
temperature of about 140- F., has a firm chocolate-type
consistency at temperatures below about 32- F. and has a
firmness ranging from that of chocolate sauce to that of
butter or margarine at temperatures in the range of from
about 32 F. to about 140 F. The confection product of
the invention has a continuous aqueous phase surrounding
a flavor particle and has the organoleptic and mouthfeel
properties of chocolate, but has significantly lower
levels of fat than chocolate. The confection product of
the present invention is distinguishable from chocolate,
which is a ~at continuous confection having from about
30% to about 34% of cocoa butter. The confection product
of the present invention is also distinguishable from a
fondant, such as that described in U.S. ~atent No.
4,605,561 to Lang, which generally has less than about
15% water. A fondant consists of a mass of sugar
crystals dispersed in a saturated sugar solution.
A chocolate flavor is provided by the use of
cocoa. The cocoa may be fully defatted, having less than
about 1% fat, or may be the full fat cocoa having from
about 10% to about 20% cocoa butter or may be partially
defatted having from about 1% to about 10% of cocoa
butter. The cocoa is used in the chocolate confection of
3~ the invention at a level of from about 5% to about 20%.
When defatted cocoa having less than about 1% cocoa
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butter is ~sed, it is apparent that t~e fat level of the
finished chocolate product at the highest level of use of
the cocoa in the chocolate product will be not more than
about 0.2%, provided that no other fat source is present
S in the chocolate product.
Sugar (sucrose) is present in the low fat
chocolate product of the present invention at a level of
from about 20% to about 32%. The sugar may be granular
cane or beet sugar. For some applications, a portion of
the sugar may be powdered confectioners sugar. Powdered
confectioners sugar is generally used at a level of from
about 3% to about 10%.
Other nutritive sweeteners, such as glucose,
corn syrup and high fructose corn syrup may also be used
at equivalent levels or as a substitute for a portion of
the sugar.
Non-nutritive (artificial) sweeteners such as
aspartame, SucraloseTM or AlitameT~ may be used in
combination with a bulking agent such as polydextrose.
Z0 OthPr sweeteners, such as D-tagatose or various polyols
(e.g., sorbitol, xylitol) may be used with or without
bulking agents to substitute for all or part of the
sugar.
A polydextrose may optionally be present in the
low fat confection products of the invention.
Polydextrose is prepared through the polymerization of
glucose in the presence of food-acceptable polycarboxylic
acid catalysts and polyols. One method for preparation
of polydextrose is described in U.S. Patent No. 4,622,233
to Torres. The polydextrose may be used to replace all
or a part of the sugar to provide altered textural
characteristics. The sweetening effect of the displaced
sugar is provided by use of one or more of the non-
nutritive sweeteners. The polydextrose is used at levels
of from 0 to about 23%.
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Some fat may be provided in the low fat
chocolate products of the invention in addition to the
fat contained in the cocoa. The fat is generally added
at a level of from about 1% to about 10%, so long as the
total fat in the low fat confection product is less than
about 15%. The added fat should generally have the
melting properties of cocoa butter in a melting
transition at a temperature slightly below body
temperature. A preferred fat is the margarine oil used
in the preparation of margarine products, butter or cocoa
butter. Alternatively, a fat substitute such as polyol
polyesters preferably sucrose polyester, may be used in
place of triglyceride fat.
Added water, other than the moisture present in
lS the dry components, is present at a level of from about
30~ to about 60~.
Color enhancing substances, such as titanium
dioxide, may also optionally be present in the low fat
chocolate product~ If used, titanium dioxide is present
at a low level of from about 0.1% to about 0.5%.
Alternate whitening agents, such as tricalcium citrate
may als~ be used at levels of from about 0.5~ to about
3.0%.
Tricalcium citrate, such as that described in
U.S. Patent No. 5,149,552 can also be used at higher
levels of from about 8% to about 12% to restrict the
melting properties of the confection product. At these
hiqher levels of tricalcium citrate, the confection
products of the invention do not melt when exposed to
heating in a conventional or microwave oven. This is a
distinct advantage for use of the confection products in
bakery products which are intended to be heated.
The low fat confection product of the invention
is prepared by combining the maltodextrins, sugar and
water and heating the mixture with continuous stirring to
a temperature in the range of from about 180- F. to about
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200 F. The heating is continued at the elevated
temperature for a period of from about 10 to about 30
minutes or for a period sufficient to solubilize the
maltodextrin. The flavor particles and fat (if used) is
then blended into the mixture. Preferably, the mixture
is cooled to a temperature in the range of from about
150~ F. to about 165- F. prior to adding cocoa as a
flavor particle. After the flavor particle has been
homogeneously blended into the mixture, the blend is
immediately withdrawn from the heat source and packaged
into suitable containers. It should be pointed out that
the method of the present invention for preparing the low
fat confection product is contrary to and substantially
simpler than the instructions provided by the
manufacturer of one source of a gelling maltodextrin
prepared from corn starch which is useful in the practice
of the present invention. StellarT~ maltodextrin,
manufactured by Staley Manufacturing Company, is known
for use as a fat replacer in some food products in the
form of a cream. The creme is prepared by dispersing the
maltodextrin into water to provide an aqueous slurry of
the maltodextrin having 20% to 25% solids. The slurry is
then subjected to high energy shear processing to disrupt
the crystallite structure of the maltodextrin and produce
a loosely associated network of sub-micron particles in
structured water layers which has the appearance of milk
fat cream. The literature also indicates that the cream
and the maltodextrin should not be subjected to
temperatures in excess of about 160- F.
Melting curves of a low fat chocolate
confection product of the invention and full fat
chocolate are shown in FIGURE 1. Firmness of a low fat
chocolate confection product prepared according to the
present invention and described ~ore fully in Example 2
was compared with that of a commercially available full
fat milk chocolate (Milka~R, Jacob8 Suchard, Neuchatel).
~ 9 209 37 ~ ~
Firmness was measured as storage modulus (G', dyn/cm2)
using a Rheometrics mechanical spectrometer as the
temperature was increased from 0- to 180- F. The lines
are an interpolation of data taken from several samples.
S The three thermal states of low fat chocolate
(firm when frozen, semi-soft at room temperature and
fluid when melted) are clearly illustrated by this
FIGURE. The low fat chocolate product has two melting
transitions: a sharp transition between -15 and 32 F.
(labeled 1 in FIGURE 1) and a broad transition covering
the range of 120-130 F. (labeled 2 in FIGURE 1).
Transition 1 is due to melting of ice, while transition 2
represents melting of the maltodextrin gel.
Note that the firmness of milk chocolate at
room temperature is similar to that of the frozen low
chocolate product. The low fat chocolate product
achieves an intermediate firmness at room temperature,
and after the second melting transition is similar to
molten milk chocolate. Milk chocolate melts with a sharp
transition at around 85 F. (labeled 3 in FIGURE 1) which
represents the melting of cocoa butter.
The following examples further illustrate
various features of the invention, but are intended to in
no way limit the scope of the invention as set forth in
the appended claims.
Example 1
A typical example of a low fat chocolate
confection product of the present invention was prepared
having the formulation indicated hereinbelow in Table 1.
Table 1
Sample Number MM1015-6
Inaredient PercentWeiqht (a~
Maltodextrin1 15.0 30.0
Sugar 25.0 50.0
35 Hydrogenated Soybean Oil 2.0 4.0
Titanium Dioxide 0.5 1.0
Cocoa2 10.0 20.0
: . : . ........... . .
- . - . . ~ : . . :
.
. , . ~ .
- lo - ~37~
Water 47-5 95.0
Total 100.0 200.0
1. Stellar7~, manufactured by A.E. Staley Manufacturi~g
Co., Decatur, IL
2. Low Fat Cocoa Powder, Dutch Process, Type S
manufactured by Cocoa De Zaan b.v., Holland
This example was prepared by combining the
maltodextrin, sugar, titanium dioxide and water and
heating with mixing to a temperature of 190 F. on a hot
plate. The heating was continued in a 190 F. water bath
for 20 minutes. The mixture was removed from the water
bath and allowed to cool to 160~ F. The cocoa and oil
was blended into the mixture with sufficient stirring to
ensure complete dispersion of the cocoa. The flowable
liquid was poured into covered dishes and allowed to cool
to 35- F. The mixture was slowly set up under
refrigeration to a final smooth, creamy butter-like
texture.
The sample was found to be very moist with
excellent flavor release properties. It had fudge-like
texture but with much smoother consistency. The
mouthfeel properties of the sample simulated the melting
characteristics of softened chocolate.
The sample MM1015-6 was cut into cubic pieces
approximating 0.5 cm on each side. These low fat
chocolate chips were frozen at 0 F. The mouthfeel
properties of the frozen sample simulated the rapid
melting characteristic of milk chocolate. This example
was found to be highly useful for use as a chocolate chip
in ice cream.
Exam~le 2
- Four samples of the low fat chocolate of the
present invention were prepared using different
maltodextrins or modified food starches, to illustrate
the variety of textures which are possible within this
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same basic ingredient line. These are illustrated below
in Table 2.
Table 2
MM1113-2 MM1113-3 MM1113-4 MM1206-2
IngredientWt. ta) Wt. (a) Wt. (q~ Wt. (al
Paselli SA-21 45 0 o o
N-Lite L2 0 45 0 0
Maltrin Mo403 0 0 45 o
Rice*Trin 3DEs 0 0 0 30
10 Sugar 75 75 75 75
Hydrogenated Oil 6 6 6 6
Tio2 1.5 1.5 1.5 1.5
Cocoa4 3 o 3 o 3 o 3 o
Water 142.5 142.5 142.5 157.5
1. Paselli SA-2T~, manufactured by Avebe America Inc.,
Princeton, NJ
2. N-Lite LT~, manufactured by National Starch and
Chemical Co., Bridgewater, NJ
3. Maltrin M040TH, manufactured by Grain Processing
Corporation, Muscatine, IA
4. Low Fat Cocoa Powder, Dutch Process, Type S,
manufactured b~ Cocoa de Zaan, b.v., Holland
5. Rice*Trin 3DET, manufactured by Zum~ro, Inc.,
Minnesota
The ingredients were processed as described in
Example 1. Sample MM1113-2, made with the potato
maltodextrin, Paselli SA-2, was very similar at
refrigerated and ambient temperatures to the product
described in Example 1. At ambient temperature, MM1113-2
was a firm, smooth gel with a clean flavor profile. It
had slightly less body than Example 1. Upon heating
above 160 F., MM1113-2 had a low viscosity, similar to a
thin chocolate sauce. This contrasts with the product of
Example 1, which formed a thick fudge sauce consistency
upon heating,. The sample MM1113-2 is suitable either as
a frozen chip for ice cream or as a thin coating for
frozen ice cream novelties.
Sample MM1113-3, made with the modified
maltodextrin, N-Lite LT~, did not set up as a gel upon
cooling, but remained as a viscous, creamy, rich fudge
- 12 - 2093751
sauce. This product is suitable for ice cream toppings
or for coating frozen novelties and ready-to-eat sundaes.
Sample MM1113-4, made with corn maltodextrin,
MaltrinTM M040, was a very soft and moist gel, with good
creamy texture and clean flavor. It is suitable for
topping sundaes or for use as a pumpable variegating
sauce for fudge swirl ice cream.
Sample MM1206-2, made with rice maltodextrin,
Rice*TrinT~ 3DE, was very pudding-like in consistency.
That is, the texture was typical of that of a starch gel.
The most noticeable organoleptic difference between
sample MM1206-2 and the sample cited in Example 1 or the
other samples of Example 2 is the lack of the dense heavy
richness which simulates the mouthfeel of melt~d
chocolate.
Exam~le 3
Four samples of the low fat chocolate of the
present invention were prepared using a variety of
optional ingredients to illustrate the spectrum of
organoleptic properties possible with slight modification
to the ingredient line. These are illustrated below in
Table 3.
Table 3
MM1015-5 MM1018-4 MM1028-2 MM1028-5
2~ Inaredient Wt. (a) Wt. (qL _Wt. (~) Wt. (q)
StellarTM 40 15 30 30
Sugar 40 50 50 54
Hydrogenated Oil 4 4 4 o
Tio2 0.2
30 Cocoa 20 20 20 20
Carrageenan1 2 0 0 0
Polydextrose2 0 20 0 0
Paselli SA-2TM 0 15 0 0
Powdered Sugar 0 0 16 0
3S Water 93.8 75 75 95
1. Carrageenan, Viscarin TM GP-109, manufactured by FMC
Corporation, Marine Colloids Division, Philadelphia,
PA
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2. LitesseT~, manufactured by Pfizer, Inc., Specialty
Chemicals Group, NY
All of the above sample products were processed
as described in Example 1. Sample MM1015-5 illustrates
the effect of gums, and the whitening effect of Tio2. The
sample was very chewy, more like taffy candy than
chocolate. It did not simulate the mouthfeel and melting
characteristics of chocolate. Furthermore, the sample,
which contained the lowest recommended level of Tio2~ was
very dark, almost black in color, like the color of
unsweetened chocolate.
Sample MM1018-4 illustrates the effect of
increased solids, added in the form of polydextrose. The
added water in this sample was 37.5~, compared with 47.5%
in the samples of Examples 1 and 2. MM1018-4 was very
uniform and shiny in consistency, and very firm and
difficult to cut. Its mouthfeel properties were very
dry, gummy, chewy and with poor melting characteristics.
It had properties more similar to a caramel-t~pe candy.
In the frozen state, this product did not firm up as the
samples in Examples 1 and 2, but remained chewy.
Sample MM1018-2 illustrates the effeck of
increased solids, using powdered sugar and additional
cocoa powder to increase solids instead of polydextrose.
The added water in this sample was the same as in MM1018
4 ~i.e., 37.5%). The molten sample was very viscous and
difficult to pour. Although it was firmer than that
cited in Example 1, it was not gummy and chewy like
sample ~M1018-4. This formulation is suitable for baking
chip applications and for enrobing frozen confections.
Sample MM1028-5 illustrates the effect of low
levels of fat in the product. The formulation is the
same as that of Example 1, except that 2% sugar was
substituted for the 2% hydrogenated fat. The product was
3~ shinier on the surface than was the product of Example 1,
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but the textural properties were otherwise
indistinguishable from those of Example 1. The flavor
was not as rich as that of Example 1.
Exam~le 4
Ready-to-eat fat free fudge sundaes were
prepared using low fat chocolate as follows. Low fat
chocolate was made as described in Example 1 and cooled
to about 130 F. The soft low fat chocolate sauce was
poured over SealtestTM brand fat free vanilla frozen
yogurt, which had been previously scooped out into 8 oz.
plastic cups and hardened at -20 F. The amount of
chocolate was approximately 10% of that of the frozen
yogurt. The cups were capped and returned to the -200 F.
freezer for tempering overnight. The sundaes were stored
at 0 F. prior to eating. The sundaes were tested both
directly from the freezer as a ready-to-eat product or
else after microwaving them for lO seconds. This
particular example functioned better as a ready-to-eat
sundae. The yoaurt portion of the microwaved sundae
softened slightly more than the fudge sauce, leading to a
runny product.
Exam~le 5
A variety of confections were prepared from low
fat chocolate for frozen or ambient temperature
2S consumption. In this example, frozen confections were
made using two low moisture versions of low fat chocolate
coated with a commercial chocolate coating mixture
designed for enrobing ice cream novelties. Low fat
chocolate was prepared according to the formulations in
Table 4.
Table 4
MM1216-l MM1216-2
Inaredient Wt. (qL Wt. fa)
Paselli SA-21 67.5 o
35 Maltrin Mo402 o 75
Stardri 103 35 17.5
-15 ~~6,33'^~'r ~
Sugar 1~0 150
Hydrogenated Fat 10 10
Tio2 2.5 2.5
Cocoa4 70 70
water 165 165
1. Paselli SA-2T~, manufactured by Avebe America Inc,
Princeton, NJ
2. Maltrin M040T~, manufactured by Grain Processing
Corporation, Muscatine, IA
10 3. Stardri 10 maltodextrin (10 DE), manufactured by
A.E. Staley Manufacturing Co., Decatur, IL
4. Low Fat Cocoa Powder, Dutch Process, Type S
manufactured by Cocoa De Zaan b.v., Holland
These ingredients were processed as described
15 in Example 1. Both of these versions were designed to be
high solids, low moisture products. ~1216-1 has 33%
added water, MM1216-2 has 35% added water. Both of these
products were very soft and creamy, with excellent flavor
release and smooth melt in the mouth. Sample MM1216-1
~0 was firmer than MM1216-2.
To make the confections, 1 cm cubes were cut
from sample MM1216-1 and 1 ~-m diameter balls were rolled
from MM1216-2, which were then coated with cornstarch to
prevent sticking. These were dipped into Crystal DarkTM
25 Ice Cream Coating, manufactured by the Guittard
Corporation, Burlingame, CA, which had been melted and
held at 100 F. prior to coating. All confections were
frozen in individual paper petit four cups.
The chocolate ice cream coating formed a thin
30 chocolate shell on the low fat centers. MM1216-1 was
firm enough to retain its shape during coating, while
MM1216-2 softened and formed a flattened disc during
cooling. Both were highly acceptable as frozen
confections, with MM1216-1 exhibiting a chewy texture,
3S and MM1216-2 being very smooth with chocolate-like
melting characteristics.
The ratio of coating to center was estimated to
be about 10:90. At this ratio, the fat reduction was 84%
2~93~
- 16 -
and the calorie reduction was 48% compared with a full
fat chocolate containing 30% cocoa butter.
Example 6
Confections, designed for consumption at
ambient temperature were made using low fat chocolate as
described in Example 1. Small balls (1 cm diameter) or
bars (lx2x0.3 cm) were prepared from the low fat
chocolate, coated with cornstarch and frozen on dry ice.
These were coated with SolitareT~ semisweet chocolate,
made by the Guittard Corporation, which had been heated
to 130~ F. and then cooled to 100l F. prior to coating.
The bar shape was especially well accepted by the
evaluators, demonstrating good adhesion between the
coating and the filling. This product represented a 53%
fat reduction and a 35% calorie reduction compared with a
30% cocoa butter chocolate.
Exam~le 7
Low fat peanut butter cups were prepared using
low fat chocolate and fat reduced peanut butter as
follows. Low fat chocolate was made as described in
Example 3, sample MM1028-2. Prior to making the low fat
chocolate, 1 cm diameter balls had been made from 65%
reduced fat peanut spread containing 12.5% fat. These
peanut butter balls had been frozen on dry ice. The
2S frozen peanut butter balls were dipped into the molten
low fat chocolate and chilled under refrigeration to
35 F. After tempering overnight under refrigeration,
the reduced fat peanut butter cups were evaluated. The
cut surface exhibited a shiny, smooth surface with good
definition between peanut butter and chocolate. The
texture was chewy and rich, with strong peanut and
chocolate flavors. The texture is too soft to be
recommended for a candy bar, but is suitable for a frozen
confection.
Frozen low fat peanut butter CUp5 were made as
follows. Low fat chocolate was prepared as described in
- 17 - 20937~
Example l. This was held at 160- F. until the centers
were ready for coating. The peanut butter centers were
prepared using 85% reduced fat peanut spread containing
7.5% fat. Small balls (1 cm dia.) were prepared and
rolled in corn starch to prevent sticking. They were
frozen on dry ice and dipped in the molten low fat
chocolate. The peanut butter cups were tempered at
35 F. overnight prior to freezing at OD F. The texture
of these confections was very acceptable eaten directly
from the freezer. These low fat confections had
approximately 90% less fat and 60% fewer calorie than
their full fat peanut butter cup counterparts.
Example 8
Fat free chocolate chip ice cream was prepared
using low fat chocolate and a fat free ice cream mix.
The chocolate chips were made according to the following
procedure. Low fat chocolate, prepared according to
Example 1, was allowed to firm up in 8 oz. plastic bowls.
The blocks of low fat chocolate were unmolded from the
bowls and cut into 0.5 cm thick slabs using a wire-type
cheese cutter. These slabs were extruded through an
aluminum mesh with approximately 0.5 cm openings. The
chips were frozen at -40 F. until solid and then broken
apart with repeated hammer blows while still frozen. The
chips were kept frozen at -40 F. or on dry ice until
ready for use.
Vanilla flavored fat free ice cream mix was
frozen using a commercial pilot plant ice cream freezer
(Crepaco). As the frozen mix emerged, frozen chocolate
chips were incorporated by manually feeding them through
a fruit feeder attachment. This resulted in uniform
distribution of chips throughout the ice cream. The fat
free chocolate chip ice cream was hardened at -20~ F.
overnight and tempered at 0 F. prior to evaluation. The
3~ product was acceptable, although the chips themselves
were not as hard as full fat chocolate chips. The
~ 18 - ~93'7 S .~
texture of the melted chips was smooth, with none of the
waxiness sometimes associated with full fat chips in ice
cream.
Exam~le 9
Fat free chocolate variegating sauce for ice
cream was made according to the formulation indicate
hereinbelow in Table 5.
Table 5
Sample Number MM0129-1
10 Inqredient Percent Weiqht (lbs)
Maltodextrin1 5.0 2.5
Maltodextrin2 4.0 2.0
Sugar 25.0 12.5
Tio 0.3 0.15
15 Cocoa3 10.0 5.0
Vanilla Extract 0.1 0.05
Water 55.6 27.8
1. StellarTH, manufactured by A.E. Staley Manufacturing
C~., Decatur, IL
2. N-Lite LPT~, manufactured by National Starch and
Chemical Co., Bridgewater, NJ
3. Low Fat Cocoa Powder, Dutch Process, Type S
manufactured by Cocoa De Zaan b.v., Holland
These ingredients were processed in the pilot
plant as follows. The maltodextrin and water were heated
to 190 F. in a stirred, steam jacketed kettle (Groen).
Mixing was continued at 190~ F. until the maltodextrins
were completely dissolved. The mixture was cooled to
160~ F. and the other ingredients were mixed in. Mixing
was continued until the cocoa powder was uniformly
dispersed. The product was cooled to 110 F. and poured
into covered plastic buckets and stored under
refrigeration.
Sample MM0129-1 was used to make fat free fudge
variegated ice cream. Vanilla flavQred fat free ice
cream mix was frozen using a commercial pilot plant ice
cream freezer (Crepaco). The frozen mix was pumped
through a commercial ice cream variegator, which was
19- 209~7~
calibrated to deliver 20 parts variegating sauce to 80
parts fat free ice cream mix. The sauce was distributed
in 1-2 mm bands throughout the ice cream. The fat free
fudge variegated ice cream was hardened at -20 F.
overnight and tempered at 0 F. prior to evaluation.
Sample MM0129-1 was made without added fat and
contained only 0,13% fat which came from defatted cocoa
powder. The amount of variegating sauce added to the ice
cream could be varied infinitely without adding a
significant amount of fat to the mix. The fat free fudge
variegated ice cream made with 20% MM0129-1 had a rich
fudge flavor and mouthfeel. The texture of the frozen
variegate was slightly chewy and had a mouthcoating
quality associated with fudge sauces which contain much
higher levels of fat.
Example 10
Low fat chocolate of the present invention was
used to prepare fat free chocolate covered frozen ice
cream novelty bars. The low fat chocolate coating was
formulated using a two part system: one part contained a
gelling maltodextrin; the other part contained a non-
gelling fat mimetic starch. Both parts were prepared
separately, given sufficient time for starch or
maltodextrin network development and combined prior to
coating. The formulations of the two parts of the system
are given below in Table 6.
Table 6
MM0210-1 MM0210-2
Inqredient Wt. (a) Wt. fq)
30 Maltodextrinl 0 225
Maltodextrin2 180 o
Sugar 450 375
Hydrogenated Fat 15 30
Ti2 7.5 7.5
35 Cocoa3 150 1~0
Water 697.5 712.5
- 20 - 2~'~37~
1. StellarT~, manufactured by A.E. Staley Manufacturing
Co., Decatur, IL
2. N-Lite LPT~, manufactured by National Starch and
Chemical co., Bridgewater, NJ
3. Low Fat Cocoa Powder, Dutch Process, Type S
manufactured by Cocoa De Zaan b.v., Holland
The ingredients were processed as described in
Example 1, except that the maltodextrins were completely
hydrated by stirring and heating to 190 F. before the
sugar was added. Both samples were completely cooled to
35 F. by overnight refrigeration before proceeding with
the coating procedure. Sample MM0210-2 is the same
formula as Example 1, and formed a smooth firm gel after
refrigeration. Sample MM0210-1 was similar to MM1113-2
1~ in Example 2. It remained fluid, although very viscous
and cohesive.
The coating mixture was prepared by melting
MM0210-2 in a microwave oven until fluid, and then
combining 40 parts MM0210-1 with 60 parts MM0210-2. The
moisture content of this mixture was adjusted to 53% by
the addition of water. The temperature of this mixture
was maintained at about 110 F. to keep it fluid during
the dipping operation.
Fat free chocolate coated ice cream bars were
prepared by dipping commercial fat free ice cream novelty
bars, Sealtest FreeT~, manufactured by Kraft General
Foods, Inc. into the coating mixture. Prior to dipping,
the fat free ice cream bars had been hardened on dry ice
for several hours. After dipping, the bars were
immediately removed from the coating mixture and
suspended in air until the coating was fully frozen. The
freezing time of the coating was approximately 1 minute.
Aftsr the coating was frozen, the fat free chocolate
coated ice crsam ~ars were wrapped in plastic film and
transferred to a 0- F. freezer.
The viscosity of the low fat chocolate coating
mixture was determined using P Brookfield HVTD
- 21 - 20937~1
viscometer. Although the mixture tended to set up upon
cooling without continuous agitation, it was found that
the most uniform coat could be obtained when the
viscosity was between 10,000 and 12,000 cP. The
thickness of the coating is directly related to the
viscosity of the coating mixture. At the indicated
viscosity, the thickness of the coating on the fat free
ice cream bars was 1-2 mm.
The gelling nature of the coating mixture was
designed to keep the coating intact during the
consumption of the ice cream bar. In addition, the
formulation was designed so that the melting of the
coating proceeded at a slower rate than that of the fat
free ice cream. Those evaluating the product reported
that the resulting mouthfeel was one which reflected the
rapid melt of the ice cream and the rich, melted
chocolate mouthfeel which lingered after the ice cream
was dissoluted in the mouth.
Exam~le_11
Low fat frozen chocolate covered ice cream and
peanut butter novelties were prepared using the coating
mixture described in Example 10. Commercial vanilla fat
free ice cream (Sealtest FreeT~) was cut into 6 cm squares
approximately 1 cm thick. The fat free ice cream squares
were frozen on dry ice and then coated on top with a low
fat peanut spread. The low fat peanut spread had been
prepared by mixing 2 parts of 85% reduc d fat peanut
butter with 1 part sugar syrup. The fat content of the
low fat peanut spread was 5%.
Following another period of freezing on dry
ice, the low fat peanut butter and ice cream centers were
dipped in the low fat chocolate coating mixture. The
squares were immediately removed from the coating
mixture, and after the mixture had been partially frozen
for about 30 seconds, the squares were wrapped in plastic
film for storage at 0 F.
- 22 - 209~7 ~ ~
The frozen novelty products were evaluated for
appearance, flavor and mouthfeel. The coating was
uniform and about 1-2 mm in thickness. The cohesi~e
nature of the coating kept it intact during eating. The
flavor was rich peanut and chocolate. The texture of the
coating was like that of fudge, but without the
brittleness associated with full fat chocolate coatings.
The calorie and fat reduction of this product
compared to a similar product formulated with full fat
ingredients was substantial. The low fat products
contained approximately 0.62~ fat and 120Kcal/lO0 g. A
similar full fat product could contain as much as 19% fat
and 250 Kcal/100 g.
Example 12
15 Low fat chocolate baking chips were made
according to the present invention using the formulation
given below in Table 7.
Table 7
Sample Number MM0106-1
20 Inaredient Percent Weiqht (aL
Stellar~ 4.5 ~5
Paselli Sa-2TM 13.5 135
Sugar 30.5 305
Hydrogenated Fat 2.0 20
25 TiO2 0 5 5
Low Fat Cocoa lO.0 100
Water 35.0 350
These ingredients were processed as described
in Example 1. The product was allowed to completely firm
up into a gel by overnight refrigeration at 35~ F. The
product was cut usinq a sharp knife into 4 mm cubes. The
chips have a firm caramel texture. They are not sticky
and do not require starch coating to keep them from
adhering to one another.
The low fat chocolate chips were used in a fat
free cookie recipe to make fat free chocolate chip
- 23 _ 2~9 37~ 1
cookies. Approximately 9 parts of cookie dough were used
to l part of chips. The firmness of the chips was
adequate for incorporation into the dough without
significant smearing or deformation. The cookies were
baked at 450 F. for about 6 minutes. During baking, the
low fat chocolate chips melted, and those on the outside
of the cookie tended to run out. After baking and before
fully cooled, the chips were soft and moist, like melted
chocolate. After cooling completely, the chips firmed up
and became very chewy. The appearance of the cookies was
acceptable.
Example 13
Confection products were prepared in accordance
with Example 1 which used a caramel powder as a flavor
particle. The confection products had the following
formulations of Table 8.
Table 8
Sample Number MM0618-1
Inaredient Percent _ Weiqht rlbsL
20 Stellarl 16 96
Caramel Powder4 0 0
Sugar 26 156
MRC Solids2 0 0
Butteroil 1 6
25 Tio2 .3 1.8
Cocoa3 11 66
Propionate .05 .3
Sorbate .05 .3
~ter 45.6 273.6
30 Total 100 600
5ample Number MM0618-2
Inaredient Percent Weiaht (lbs)
Stellarl 16 96
Caramel Powder4 11 66
35 Sugar 24 144
MRC SolidsZ 2 12
Butteroil ~ 6
Tio .3 1.8
Cocoa3 o o
20937~
- 24 -
Propionate .05 .3
Sorbate .05 .3
Water 45.6 273.6
Total loo 600
S Sample Number MM0618-3
In~redient Percent Weiht
Stellar1 16 96
Caramel Powder4 5.5 33
Sugar 25 150
10 MRC Solids2 1 6
Butteroil 1 6
Tio2 1. 8
Cocoa2 5.5 33
Propionate .05 .3
15 Sorbate .05 .3
Water 45.6 273.6
Total 100 600
l. StellarTM, manufactured by A.E. Staley Manufacturing
Co., Decatur, IL
2. MRC is a 9% slurry of microcrystalline cellulose
which has been homogenized at 13,000 psig.
3. Low Fat Cocoa Powder, Dutch Process, Type S,
manufactured by Cocoa De Zoan b.v. Holland
4. Caramel Powder Product 909, Kraft Food Ingredients,
Memphis, TN
All of the above samples of Table 8 had
excellent organoleptic and melting properties. Sample
No. MM0618-3 had the appearance and taste properties of
milk chocolate. Sample No. MM0618-2 had the appearance
and taste properties of a white chocolate.
