Low fat chocolate
AssigneeThe University of Birmingham
InventorsIan Timothy Norton, Philip William Cox, Benjamin Jean Didier Le Reverend, Jennifer Elizabeth Norton
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Abstract
The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. Hydrocolloids, such as gelative or carrageenan are typically used to stabilise the aqueous phase. Methods of making comestible products are also provided.
Claims10
A comestible product comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter type V fat-crystal stabilized particles encapsulating an aqueous phase, the type V fat-crystal stabilized particles being dispersed substantially through the cocoa butter continuous phase and one or more additional ingredients of chocolate, wherein the comestible product is made by a method in which cocoa butter is heated, optionally with an emulsifier, and mixed to form a heated mixture, and wherein the heated mixture is cooled to a temperature in the range of about 20° C. to about 30° C. to allow the type V fat-crystal stabilized particles to form.
Dependencies are inferred from the claim text.