Mixtures containing cocoa
AssigneeSudzucker Aktiengesellschaft Mannheim/Ochsenfurt
InventorsTillmann Dörr, Lutz Guderjahn, Jörg Kowalczyk
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Abstract
The present invention relates to cocoa-containing powders with an isomaltulose fraction, in particular for producing instant ready-made beverages.
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Claims33
Powdered or granulated cocoa mixture containing 9 to 60% by weight (relative to the total weight of the cocoa mixture) of at least one cocoa component, 1 to 40% by weight (relative to the total weight of the cocoa mixture) of at least one additive, and 20 to 90% by weight (relative to the total weight of the cocoa mixture) isomaltulose;
- wherein the cocoa mixture has an angle of repose between about 30° and about 35° after being subjected to a storage test in stress made for one day at 25° C. and 80% relative humidity.
Powdered or granulated cocoa mixture containing 9 to 60% by weight (relative to the total weight of the cocoa mixture) of at least one cocoa component, 1 to 40% by weight (relative to the total weight of the cocoa mixture) of at least one additive, and 20 to 90% by weight (relative to the total weight of the cocoa mixture) isomaltulose;
- wherein the at least one additive is a probiotic;
- and
- wherein lactobacilli or bifidobacteria is the probiotic.
A powdered or granulated cocoa mixture for producing a cocoa beverage, the cocoa mixture comprising:
- at least one cocoa component;
- and
- isomaltulose;
- wherein the isomaltulose is at least 20% by weight relative to the total weight of the cocoa mixture and improves the pourability and dosability of the powdered or granulated cocoa mixture, so that the cocoa mixture having enhanced pourability has an angle of repose between about 30° and about 35°.
A powdered or granulated cocoa mixture for producing a cocoa beverage, the cocoa mixture comprising:
- at least one cocoa component;
- and
- isomaltulose;
- wherein the isomaltulose is at least 20% by weight relative to the total weight relative to the total weight of the cocoa mixture and the isomaltulose reduces the hygroscopicity of the powdered or granulated cocoa mixture at about 25° C. and about 80% relative humidity for about 24 hours as compared to sucrose-based cocoa mixtures lacking isomaltulose, glucose-based cocoa mixtures lacking isomaltulose and maltodextrin-based cocoa mixtures lacking isomaltulose.
A method of making powdered or granulated cocoa mixture with improved pourability for producing a cocoa beverage, the method comprising:
- providing at least one cocoa component;
- and
- adding isomaltulose, wherein the isomaltulose is at least 20% by weight relative to the total weight of the cocoa mixture;
- wherein the step of adding isomaltulose includes improving the pourability and dosability of the powdered or granulated cocoa mixture, so that the cocoa mixture having enhanced pourability has an angle of repose between about 30° and about 35°.
A method of making powdered or granulated cocoa mixture for producing a cocoa beverage, the method comprising:
- providing at least one cocoa component;
- and
- adding isomaltulose, wherein the isomaltulose is at least 20% by weight relative to the total weight of the cocoa mixture;
- wherein the step of adding isomaltulose includes reducing the hygroscopicity of the powdered or granulated cocoa mixture at about 25° C. and about 80% relative humidity for about 24 hours as compared to sucrose-based cocoa mixtures lacking isomaltulose, glucose-based cocoa mixtures lacking isomaltulose and maltodextrin-based cocoa mixtures lacking isomaltulose.
Dependencies are inferred from the claim text.