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US 5,425,957 AGranted
Product and process for producing a sucrose-free water-containing milk chocolate
AssigneeKraft Jacobs Suchard AG
InventorsGunther Gaim-Marsoner, Claude-Alain Mourot, Theodore S. Lioutas
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Abstract
There is provided a product and process to produce a sucrose-free milk chocolate containing from about 2 to about 16 weight percent water by encapsulating a mixture of a water-in-oil cocoa butter emulsion and sucrose-free chocolate composition with a sucrose-free milk chocolate composition.
Claims18
A process for producing a sucrose-free milk chocolate composition containing from about 2 to about 16 percent water which comprises:
- (a) forming a shell of a non-hydrated conched and refined chocolate composition comprising
- an admixture of cocoa, cocoa butter, milk powder, an edible carbohydrate having a metabolizable calorie content less than that of sucrose;
- an edible emulsifier and a sweetener;
- said cocoa component selected from the group consisting of cocoa powder and cocoa liquor and combinations thereof;
- said milk powder selected from the group consisting of fat-containing and fat-free milk;
- said sweetener comprises a sugar alcohol and the total fat content of said chocolate composition is from about 27 to about 35 weight percent;
- and
- (b) encapsulating into said non-hydrated shell a hydrated chocolate mass comprising a mixture of a water-in-oil emulsion of cocoa butter, water, an edible emulsifier and a sugar alcohol with a chocolate composition selected from the group consisting of the composition of said chocolate shell and a chocolate shell composition free of said edible carbohydrates having a metabolizable calorie content less than that of sucrose.
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Dependencies are inferred from the claim text.