Reduced fat chocolate
AssigneeCadbury Holdings Limited
InventorsAnthony Brown, Heike Grewenig, Andrew Wales, Ian Matheson
Life of this patent
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Abstract
The present invention provides a reduced fat chocolate composition comprising erythritol. In one embodiment the chocolate composition is characterized in that it has a total fat content of from 15 wt % to 24.9 wt %. In another embodiment the chocolate composition comprising erythritol is characterized in that it has a total fat content of from 15 wt % to 26 wt % and does not comprise inulin or fructo oligosaccharide (FOS). A process for the preparation of the chocolate composition is provided, said process having processing parameters similar to those for high fat chocolate.
Claims15
A chocolate composition which is a moulded, extruded or deposited chocolate or a coating chocolate, comprising erythritol, at least one further sweetener selected from maltitol, sucralose, acesulfame K and combinations thereof, and fat characterised in that the chocolate composition has a total fat content from 15 wt % to 24.9 wt %.
A chocolate composition which is a moulded, extruded or deposited chocolate or a coating chocolate, comprising erythritol, at least one further sweetener selected from maltitol, sucralose, acesulfame K and combinations thereof, and fat characterised in that the chocolate composition has a total fat content of from 15 wt % to 26 wt % and does not comprise inulin or fructo oligosaccharide (FOS).
A process for preparing a chocolate composition, comprising:
- mixing (i) erythritol, (ii) at least one further sweetener selected from maltitol, sucralose, acesulfame K and combinations thereof, and (iii) at least one fat to form a paste;
- adjusting the particle size of the paste to a predetermined value;
- and
- liquefying the paste to effect flavour development,
- wherein the chocolate composition has a total fat content from 15 wt % to 24.9 wt %.
Dependencies are inferred from the claim text.