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AssigneeKraft General Foods, Inc.
InventorsMark D. Fitch, Gerard Eckhardt, Wendy A. Anderson, Mario A. Anelich, Barry N. Frake, Kevin W. Lang, Alfred Mannheimer
Estimating the term…
Fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and 40-70% small particle sugar (less than 100 microns) in combination with about 13% moisture. The sugar to non-gummy food material ratio must be between 2:1 and 4:1 and the moisture between about 10% to about 15%. Hydrated food ingredients are added to retain at least some of the moisture in the bound state. Other ingredients which may be added to the formulation include syrups, milk solids and starch. The chips can be made by simply blending the dry ingredients and adding the moisture to form a dough in the form of a dry, crumbly paste. The dough is mixed or worked up well and then formed into the desired shape. The shape is then cut into pieces similar to chocolate chips.
A low-fat confectionary material containing less than 10% fat comprising a mixture of granulated sugar and granulated or powdered insoluble, non-gummy food material which is stable to normal processing conditions, said confectionary material having a moisture content of about 10% to about 15%, said sugar having a particle size of below 150 microns, said non-gummy food material having a fat content below about 15%, and said sugar to said non-gummy food material having a weight ratio of between about 2:1 and about 4:1;
A low-fat chocolaty chip containing less than 10% cocoa butter which has a doughy consistency and comprises about 40% to about 70% granulated sugar having a particle size of below 100 microns, about 10% to about 30% low-fat cocoa, a moisture content of about 10 to about 15%, and an aqueous dispersion of hydrated polysaccharide hydrocolloid comprising an anionic gum and a galactomannan gum, said dispersion providing at least some of the moisture and retaining at least some of the moisture in the bound state, said sugar and cocoa being in a ratio by weight of between about 2:1 and about 4:1;
A process for making a fat-free chocolaty material containing less than about 10% cocoa butter which comprises:
Dependencies are inferred from the claim text.