Reduced fat confectionery products and process
AssigneeHershey Foods Corporation
InventorsJames F. St. John, John G. Fetterhoff, John R. Carpenter, B. Douglas Brown, C. Daniel Azzara, Stanley M. Tarka, Jr., Craig Rank, George K. Strohmaier
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Abstract
The present invention relates to a lowfat confection comprising a chocolate of full fat texture, said chocolate comprising a fat or fat substitute present in 20.0-24.5% (w/w), and nonfat solids comprising nutritive carbohydrate sweetener, nonfat cocoa solids and an edible emulsifier. The present invention further relates to a process for producing a lowfat chocolate and more specifically, to the process of preparing and formulating said product compositions.
Claims81
A lowfat chocolate of full-fat texture comprising a fat and nonfat solids, said nonfat solids comprising at least 35% by weight nutritive carbohydrate sweetener and less than 1% by weight of an edible emulsifier, said chocolate containing 20-24.5% by weight total fat and having a Casson yield value of less than 2000 dynes/cm.sup.2 and wherein said chocolate has substantially all particles less than about 60 microns in size.
A lowfat reduced calorie chocolate having full-fat texture comprising 20-24.5% by weight total fat, said fat selected from the group consisting of a mixture of fat, reduced calorie fat, and combination thereof, at least 35% by weight of a nutritive carbohydrate sweetener, less than about 1% by weight of an edible emulsifier, and a sugar substitute, said chocolate having a Casson yield value of less than 2000 dynes/cm.sup.2 and substantially all particles less than 60 microns in size.
An edible composition comprising a lowfat chocolate of full-fat texture comprising a fat and nonfat solids, said non-fat solids comprising at least 35% by weight nutritive carbohydrate sweetener and less than 1% by weight of an edible emulsifier, said chocolate containing 20-24.5% by weight total fat and having a Casson yield value of less than 2000 dynes/cm.sup.2 and wherein said chocolate has substantially all particles less than about 60 microns in size.
An edible composition comprising a lowfat reduced calorie chocolate having full-fat texture comprising 20-24.5% by weight total fat, said fat selected from the group consisting of a mixture of fat, reduced calorie fat and combination thereof, at least 35% by weight of a nutritive carbohydrate sweetener, less than about 1% by weight of an edible emulsifier, and a sugar substitute, said chocolate having a Casson yield value of less than 2000 dynes/cm.sup.2 and substantially all particles less than 60 microns in size.
Dependencies are inferred from the claim text.