# US 9,775,367 B2 · Low fat chocolate

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- Number: US 9,775,367 B2
- Document ID: US9775367B2
- Status: Granted
- Kind: B2
- Application number: 13/261,084
- Filed: 2010-06-15
- Published: 2012-07-12
- Granted: 2017-10-03
- Earliest claimed: 2009-06-15
- Assignees: The University of Birmingham
- Applicants: Ian Timothy Norton; Philip William Cox; Benjamin Jean Didier Le Reverend; Jennifer Elizabeth Norton
- Inventors: Ian Timothy Norton; Philip William Cox; Benjamin Jean Didier Le Reverend; Jennifer Elizabeth Norton
- Web page: https://patentgrep.com/patent/US9775367B2

## CPC

- A23G 1/32: characterised by the composition {containing organic or inorganic compounds}
- A23G 1/40: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G1/46)
- A23G 1/50: characterised by shape, structure or physical form, e.g. products with an inedible support (liquid products or solid products in the form of powders, flakes or granules for making liquid products A23G1/56)
- A23L 29/256: from seaweeds, e.g. alginates, agar or carrageenan
- A23L 29/284: {Gelatin; Collagen}
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## 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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

A comestible product according to claim 1, wherein the aqueous phase contains hydrocolloid.

### Claim 3 (depends on 2)

A comestible product according to claim 2, wherein the hydrocolloid comprises gelatine or carageenan.

### Claim 4 (depends on 1)

A comestible product according to claim 1, wherein the continuous phase comprises vegetable fats.

### Claim 5 (depends on 1)

A comestible product according to claim 1 which is chocolate.

### Claim 6 (depends on 1)

A comestible product according to claim 1, wherein the aqueous phase comprises 70%-98%, by weight water and 2%-30% by weight of hydrocolloid.

### Claim 7 (depends on 1)

A comestible product according to claim 1 comprising polyglycerol polyricinoleate (PGPR) emulsifier.

### Claim 8 (depends on 1)

A comestible product according to claim 1, additionally comprising within the water-in-oil emulsion one or more additional components selected from sugar, milk powder, sweeteners, cocoa powder, flavourings, fruits, nuts, biscuit particles, candy particles and colourings.

### Claim 9 (depends on 1)

A comestible product according to claim 1, wherein the type V crystals allow formation of the fat-crystal stabilized particles encapsulating the aqueous phase.

### Claim 10 (depends on 1)

a comestible product according to claim 1, wherein the type V crystals allow the comestible product to be maintained at a temperature below the melting point of cocoa butter fat crystals for transportation without any deterioration in stability of the water-in-oil emulsion.