# US 4,810,516 A · Reduced calorie and reduced fat chocolate confectionery compositions

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- Number: US 4,810,516 A
- Document ID: US4810516A
- Status: Granted
- Kind: A
- Application number: 07/019,837
- Filed: 1987-02-27
- Granted: 1989-03-07
- Earliest claimed: 1987-02-27
- Assignees: The Procter & Gamble Company
- Inventors: Josephine L. Y. Kong-Chan
- Web page: https://patentgrep.com/patent/US4810516A

## CPC

- A23G 1/40: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G1/46)
- A23G 1/36: characterised by the fats used (containing dairy products A23G1/46)
- Y10S 426/804: Low calorie, low sodium or hypoallergic
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- Y10S: TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS

## Abstract

Reduced calorie chocolate confections in which a nondigestible polyol fatty acid polyester is substituted for the natural fat, and an artificial sweetener plus a partially or wholly nondigestible carbohydrate bulking agent is substituted for sugar.

## Claims

### Claim 1

A reduced calorie chocolate confection composition comprising:
(a) from about 5% to about 35% of a source of cocoa, selected from cocoa powder or chocolate liquor;
(b) from about 0.001% to about 60% of an artificial sweetener;
(c) from about 0% to about 60% of a partially or wholly non-digestible carbohydrate bulking agent;
(d) from about 25% to about 70% of a chocolate confectionery fat substitute which is a non-digestible polyol fatty acid polyester having at least 4 fatty acid ester groups, wherein the polyol is selected from the group consisting of sugars and sugar alcohols containing from 4 to 8 hydroxyl groups and wherein each fatty acid group has from 8 to 24 carbon atoms, and having a clear melting point of 30.degree.-36.degree. C. and an SCI of at least about 66 at a temperature 6.6.degree. C. below its clear melting point.

### Claim 2 (depends on 1)

The composition of claim 1 wherein the polyol of the chocolate confectionery fat substitute is a sugar.

### Claim 3 (depends on 2)

The composition of claim 2 wherein the amount of artificial sweetener is from about 0.001% to about 1% and the amount of bulking agent is from about 25% to about 60%.

### Claim 4 (depends on 3)

The composition of claim 3 wherein the bulking agent is selected from the group consisting of polydextrose, lactitol and arabinogalactan.

### Claim 5 (depends on 3)

The composition of claim 3 wherein the artificial sweetener is selected from the group consisting of saccharin, cyclamate, aspartame and acesulfame K.

### Claim 6

The composition of any of the foregoing claims wherein the chocolate confectionery fat substitute is a polyester of sucrose.

### Claim 7 (depends on 6)

The composition of claim 6 wherein the artificial sweetener is aspartame and the polyester of sucrose is a sucrose esterification product wherein the fatty acid ester groups are myristate and laurate in a mole ratio of about 5:3 and wherein the degree of esterification is greater than about 7.5.

### Claim 8

A reduced calorie chocolate confection composition comprising:
(a) from about 5% to about 35% of a source of cocoa, selected from cocoa powder and chocolate liquor;
(b) from about 30% to about 60% of a natural sugar;
(c) from about 25% to about 70% of a chocolate confectionery fat substitute which is a sucrose esterification product wherein the fatty acid ester groups are myristate and laurate in a mole ratio of 5:3 and wherein the degree of esterification is greater than about 7.5.

### Claim 9

A novel chocolate confectionery fat substitute which is a sucrose esterification product wherein the fatty acid ester groups are myristate and laurate in a mole ratio of about 5:3 and wherein the degree of esterification is greater than about 7.5.