Crumb chocolate flavor compositions
AssigneeMars, Incorporated
InventorsKristina Fricke, Peter Schieberle, John P. Munafo, John Didzbalis
Life of this patent
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Abstract
The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compositions of the present disclosure can comprise (a) a highly volatile compound, (b) a lactone compound, and (c) a caramelic composition.
Claims22
A chocolate composition comprising dry milk chocolate and an extraneous flavor composition, wherein the extraneous flavor composition consists of
- a) a highly volatile compound,
- b) at least one lactone compound selected from the group consisting of δ-dodecalactone, δ-decalactone, γ-nonalactone, δ-octalactone, γ-undecalactone, and combinations thereof, and
- c) a mixture of dimethylhydroxy furanone, phenylacetaldehyde, and maltol, wherein dimethylhydroxy furanone is present in an amount of from 0.1% to about 20% w/w of the flavor composition, wherein phenylacetaldehyde is present in an amount of from about 0.005% to about 1% w/w of the flavor composition and wherein maltol is present in an amount of from about 0.1% to about 5% w/w of the flavor composition.
A flavor composition consisting of a) a highly volatile compound, b) a lactone compound selected from the group consisting of δ-dodecalactone, δ-decalactone, γ-nonalactone, δ-octalactone, γ-undecalactone, and combinations thereof, and c) a mixture comprising dimethylhydroxy furanone, phenylacetaldehyde, and maltol, wherein the highly volatile compound is present in an amount of from about 0.001% to about 25% w/w of the flavor composition, the lactone compound is present in an amount of from about 0.01% to about 98% w/w of the flavor composition, and wherein the mixture is present in an amount of from about 0.005% to about 25% w/w of the flavor composition.
A flavor composition consisting of:
- (i) between about 0.1% w/w and about 20% w/w dimethylhydroxy furanone;
- (ii) between about 5% w/w and about 80% w/w δ-dodecalactone;
- (iii) between about 0.005% w/w and about 1% w/w phenylacetaldehyde;
- (iv) between about 0.1% w/w and about 5% w/w maltol;
- (v) between about 0.001% w/w and about 0.1% w/w methanethiol;
- (vi) between about 0.5% w/w and about 15% w/w δ-decalactone;
- (vii) between about 0.1% w/w and about 3% w/w δ-octalactone;
- (viii) between about 0.05% w/w and about 5% w/w γ-nonalactone;
- and
- (ix) between about 0.01% w/w and about 1% w/w γ-undecalactone.
Dependencies are inferred from the claim text.