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US 5,629,040 AGranted
Low calorie chocolate
AssigneeLotte Co., Ltd.
InventorsToshio Takemori, Toshinobu Tsurumi, Masanori Ito, Tatsuya Kamiwaki
Life of this patent
Estimating the term…
Abstract
A chocolate includes a glucide that comprises a hydrogenated isomaltulose and a sugar showing a hygroscopic property and an emulsifying agent that comprises a lecithin and any of lipophilic emulsifying agents except for the lecithin. The chocolate may further includes at least one selected from the group consisting of calcium salts, calcium containing materials, magnesium salts and magnesium containing materials.
Claims20
A chocolate including:
- a glucide that comprises a hydrogenated isomaltulose and a hygroscopic second sugar selected from the group consisting of sugar alcohols, oligosaccharides and dietary fibers, wherein a weight ratio of said isomaltulose to said sugar is in the range of from 1:0.3 to 1:3;
- and
- an emulsifying agent in an amount of not more than about 0.6% by weight, wherein said emulsifying agent comprises a lecithin in an amount of 0.2 to 0.4% by weight and a lipophilic emulsifying agent other than lecithin in an amount of 0.05 to 0.3% by weight, said lipophilic emulsifying agent being selected from the group consisting of sugar ester, glycerine fatty acid ester, and polyglycerin condensed ricinoleic ester;
- wherein said chocolate is resistant to increase in hardness over time, due to presence of said hygroscopic sugar and said lipophilic emulsifying agent.
1 more element
A chocolate including:
- a glucide that comprises a hydrogenated isomaltulose and a hygroscopic second sugar selected from the group consisting of sugar alcohols, oligosaccharides and dietary fibers, wherein a weight ratio of said isomaltulose to said sugar is in the range of from 1:0.3 to 1:3;
- and
- oil and fat that comprise a cacao fat and a substitute for cacao fat selected from the group consisting of fresh cream, butters, margarines, cone oils, olive oils and rape oils wherein the oil and fat have a SFI value not less than 30 at a temperature of about 20.degree. C.;
- and
- an emulsifying agent;
- wherein said chocolate is resistant to increase in hardness over time, due to presence of said hygroscopic sugar and said substitute for cacao fat.
3 more elements
A chocolate including:
- a glucide that comprises a hydrogenated isomaltulose and a hygroscopic second sugar selected from the group consisting of sugar alcohols, oligosaccharides and dietary fibers, wherein a weight ratio of said isomaltulose to said sugar is in the range of from 1:0.3 to 1:3;
- oil and fat that comprise a cacao fat and a substitute for cacao fat selected from the group consisting of fresh cream, butters, margarines, cone oils, olive oils and rape oils wherein the oil and fat have a SFI value not less than 30 at a temperature of about 20.degree. C.;
- and
- an emulsifying agent in an amount of nor more than about 0.6% by weight, wherein said emulsifying agent comprises a lecithin in an amount of 0.2 to 0.4% by weight and a lipophilic emulsifying agent other than lecithin in an amount of 0.05 to 0.3% by weight, said lipophilic emulsifying agent being selected from the group consisting of sugar ester, glycerine fatty acid ester, and polyglycerin condensed ricinoleic ester;
- wherein said chocolate is resistant to increase in hardness over time, due to presence of said hygroscopic sugar, said lipophilic emulsifying agent, and said substitute for cacao fat.
2 more elements
Dependencies are inferred from the claim text.