Method for reducing amount of sugar used in chocolate
AssigneeFuji Oil Holdings Inc.
InventorMOGENG HE
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Abstract
A method for enhancing the sweetness of sugar in chocolate that contains a prescribed amount of sugar, to thereby reduce the amount of sugar used. Upon thoroughly investigating a resolution to the abovementioned problem, the inventor discovered that incorporating a prescribed amount of phosphatidylcholine in chocolate that contains a prescribed amount of sugar makes it possible to enhance the sweetness of the sugar, resultantly making it possible to reduce the amount of sugar used.
Claims3
A method for reducing an amount of sugar used in chocolate, wherein chocolate containing 2% to 30% by mass of sugar contains 0.01% to 0.65% by mass of phosphatidylcholine.
Chocolate comprising:
- 0.01% to 0.65% by mass of phosphatidylcholine;
- and
- 2% to 30% by mass of sugar.
A method for producing chocolate, wherein the chocolate contains 2% to 30% by mass of sugar and contains 0.01% to 0.65% by mass of phosphatidylcholine.
Dependencies are inferred from the claim text.