Chocolate products, ingredients, processes and uses
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.
1. A chocolate product comprising pulp from a plant in the theobroma genus or an extract of pulp from a plant in the theobroma genus, wherein
the pulp or extract of the pulp comprises a sugar component between 20.0% and 85.0% by weight based on the total weight of the pulp or extract of the pulp, the sugar component comprises monosaccharides, disaccharides and oligosaccharides, the sugar component comprises less than 90.0% by weight of glucose and fructose based on the total weight of the sugar component, and the pulp or extract of the pulp has been treated with a pectinase and/or a cellulase to reduce the polysaccharide content and treated to adjust the pH to between 4.0 and 7.0; and
the chocolate product comprises the pulp or extract of the pulp between 15% and 65% by weight based on the total weight of the chocolate product.
2. The chocolate product of claim 1 , wherein the pulp or extract of the pulp is cocoa pulp or an extract of the cocoa pulp.
3. The chocolate product of claim 1 , wherein the pulp or extract of the pulp is dried.
4. The chocolate product of claim 3 , wherein the dried pulp or extract of the pulp comprises the sugar component between 65% and 85% by weight based on the total weight of the dried pulp or extract of the pulp.
5. The chocolate product of claim 1 , wherein the pulp or extract of the pulp is in the form of a powder.
6. The chocolate product of claim 1 , wherein the pulp or extract of the pulp comprises dietary fibre between 0.25% and 30.0% by weight based on the total weight of the pulp or extract of the pulp.
7. The chocolate product of claim 1 , wherein the pulp or extract of the pulp is dispersed within a continuous fat phase of the chocolate product.
8. The chocolate product of claim 1 , wherein the chocolate product comprises a cocoa mass.