# US 5,238,698 A · Product and process for producing milk chocolate

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- Number: US 5,238,698 A
- Document ID: US5238698A
- Status: Granted
- Kind: A
- Application number: 07/899,810
- Filed: 1992-06-17
- Granted: 1993-08-24
- Earliest claimed: 1992-06-17
- Assignees: Jacobs Suchard AG
- Inventors: Albert Zumbe; Caroline Grosso
- Web page: https://patentgrep.com/patent/US5238698A

## CPC

- A23G 1/46: containing dairy products
- A23G 1/208: {Moulding or shaping of cellular or expanded articles}
- A23G 1/36: characterised by the fats used (containing dairy products A23G1/46)
- A23G 1/40: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G1/46)
- A23G 1/52: Aerated, foamed, cellular or porous products {, e.g. gas expanded}
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

## Abstract

A product and process is provided for producing a lower density milk chocolate composition, substantially free of sucrose and having the taste and mouthfeel of a traditional milk chocolate. Here the milk chocolate composition is aerated with an inert gas under a pressure of about 1.2 about 8 bar at temperature of 27.degree. C. to about 45.degree. C.

## Claims

### Claim 1

A process for producing a lower density milk chocolate composition substantially free of sucrose, which comprises aerating with an inert gas, under pressure at about 1.2 to about 8 bar being at temperatures in the range of about 27.degree. C. to about 45.degree. C., a chocolate composition comprising an admixture of cocoa, milk, an edible carbohydrate having a metabolisable caloric content less than that of sucrose and a sweetener wherein the cocoa component comprises cocoa butter and cocoa liquor, the milk component comprises a milk powder and butter fat, the sweetener component comprises a sugar alcohol, and the total fat content of said chocolate composition is from about 30 to about 40 weight percent.

### Claim 2 (depends on 1)

The process of claim 1 wherein the inert gas is selected from the group consisting of nitrogen and carbon dioxide.

### Claim 3 (depends on 1)

The process of claim 1 wherein the total fat content of the milk chocolate composition is from about 30 to about 35 weight percent, the sugar alcohol is selected from the group consisting of lactitol and maltitol, and the inert gas is selected from the group consisting of nitrogen and carbon dioxide.

### Claim 4 (depends on 3)

The process of claim 3 wherein the inert gas is nitrogen, the cocoa component comprises cocoa butter and cocoa liquor, the edible carbohydrate is polydextrose and sugar alcohol is lactitol and the inert gas is nitrogen.

### Claim 5 (depends on 4)

The process of claim 4 wherein the sugar alcohol is maltitol.

### Claim 6 (depends on 5)

The process of claim 5 wherein aspartame is combined with maltitol.

### Claim 7 (depends on 6)

The product of the process of claim 6.

### Claim 8 (depends on 5)

The product of the process of claim 5.

### Claim 9 (depends on 4)

The process of claim 4 wherein aspartame is combined with lactitol.

### Claim 10 (depends on 9)

The product of the process of claim 9.

### Claim 11 (depends on 4)

The product of the process of claim 4.

### Claim 12 (depends on 3)

The process of claim 3 wherein an intense sweetener is combined with said sweetener.

### Claim 13 (depends on 3)

The product of the process of claim 3.

### Claim 14 (depends on 1)

The product of the process of claim 1.