Chocolate composition
AssigneeCerestar Holding B.V.
InventorsMichel Henri Andre Gonze, Freddy Maurits Luc Van Der Schueren
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Abstract
The present invention discloses a chocolate composition. The composition is characterised in that the normal sugar is replaced with a mixture of sugar alcohols. The mixture contains erythritol and maltitol in such a ratio that the cooling effect of erythritol is considerably reduced.
Claims6
A lighter-caloric chocolate consisting essentially of cocoa nib and cocoa butter, and a combination of erythritol and maltitol, said chocolate being sucrose-free, wherein the erythritol and maltitol are present in a ratio of 70%-30%, and said lighter-caloric chocolate comprises between 30 and 60% by weight of the combination of erythritol and maltitol, and the lighter-caloric chocolate has no cooling effect when eaten.
A composition suitable for obtaining chocolate comprising cocoa butter, cocoa nib and a mixture of erythritol and maltitol, wherein erythritol and maltitol are present in a ratio of 70%-30%, and said composition has no cooling effect when eaten.
Dependencies are inferred from the claim text.