Tropicalizing agent
AssigneeNestec S.A.
InventorAndrew Steven Whitehouse
Life of this patent
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Abstract
Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.
Claims11
A method for introducing a humectant into a chocolate product, the method comprising:
- providing a humectant to the chocolate product using a tropicalizing agent comprising (1) particles of insoluble water-absorbing food ingredient as a carrier for the humectant, and (2) 30-95% w/w of cocoa butter, the particles of insoluble water-absorbing food ingredient comprise dietary fiber, the humectant is a polyol selected from the group consisting of sorbitol, xylitol, maltitol, mannitol, and any mixture thereof, and the tropicalizing agent is 0.5-10% w/w of the chocolate product.
A tropicalizing agent comprising:
- discrete particles of insoluble food ingredient material loaded with a humectant liquid, the particles of insoluble food ingredient material comprise dietary fiber, and the humectant liquid is a polyol selected from the group consisting of sorbitol, xylitol, maltitol, mannitol, and any mixture thereof;
- and
- 30-95% w/w of cocoa butter.
A tropicalized chocolate product comprising 0.5-10% w/w of a tropicalizing agent comprising:
- discrete particles of insoluble food ingredient material loaded with a humectant liquid based on the total weight of the chocolate product, the insoluble particles of insoluble food ingredient material comprise dietary fiber, and the humectant liquid is a polyol selected from the group consisting of sorbitol, xylitol, maltitol, mannitol, and any mixture thereof;
- and
- 30-95% w/w of cocoa butter.
A method for the preparation of a tropicalizing agent, the method comprising:
- (a) mixing insoluble water-absorbing food ingredient particles in 30-95% w/w of cocoa butter, the insoluble water-absorbing food ingredient particles comprise dietary fiber;
- and
- (b) adding a humectant liquid to the mixture of step (a) in an amount to provide a ratio of the humectant liquid to the insoluble water-absorbing food ingredient particles such that the humectant liquid is absorbed by the particles, the humectant liquid is a polyol selected from the group consisting of sorbitol, xylitol, maltitol, mannitol, and any mixture thereof.
A method of improving the heat shape stability of a chocolate product, the method comprising:
- adding a tropicalizing agent comprising (1) discrete particles of insoluble food ingredient material loaded with a humectant liquid and (2) 30-95% w/w of cocoa butter, to a liquid mass of chocolate or chocolate analogue, the particles of insoluble food ingredient material comprise dietary fiber, the humectant liquid is a polyol selected from the group consisting of sorbitol, xylitol, maltitol, mannitol, and any mixture thereof, and the tropicalizing agent is 0.5-10% w/w of the chocolate product.
Dependencies are inferred from the claim text.