Reduced fat chocolate
View Patent ↗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.
1. 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 %.
2. A composition as claimed in claim 1 , which does not comprise inulin or fructo oligosaccharide (FOS).
3. A chocolate composition as claimed in claim 1 , comprising from 5 to 70 wt % erythritol.
4. A chocolate composition as claimed in claim 1 , wherein the total fat content is at least 16 wt %.
5. A chocolate composition as claimed in claim 1 , wherein the total fat content is no more than 24 wt %.
6. A chocolate composition as claimed in claim 1 , wherein said at least one further sweetener does not include sucrose, glucose syrup solids or fructose.
7. A chocolate composition as claimed in claim 1 , having a calorie content of from 405 to 450 calories per 100 g.
8. A chocolate composition as claimed in claim 7 , having a calorie content of from 355 to 415 calories per 100 g.
9. A chocolate composition as claimed in claim 8 , having a calorie content of from 330 to 370 calories per 100 g.
10. A chocolate composition as claimed in claim 1 , additionally comprising at least one bulking agent selected from microcrystalline cellulose, polyglycitol, polydextrose and maltodextrin.
11. A chocolate composition as claimed in claim 1 , additionally comprising a high protein ingredient selected from casein, whey proteins, sweet whey, milk protein, pea protein, soy protein, and any combination thereof.
12. A chocolate composition as claimed in claim 1 , comprising cocoa liquor, cocoa butter, milk fat, skimmed milk powder, maltitol, polydextrose, maltodextrin, whey protein and emulsifier.
13. A chocolate composition as claimed in claim 12 , comprising the ingredients within the following ranges:
Cocoa liquor
10 to 15
wt %
Cocoa butter
7.5 to 15
wt %
Milk fat
0.5 to 7.5
wt %
Skimmed milk powder
10 to 15
wt %
Erythritol
20 to 35
wt %
Maltitol
5 to 12
wt %
Polydextrose
5 to 12
wt %
Maltodextrin
5 to 12
wt %
Whey protein
5 to 12
wt %
Emulsifier
0.01 to 3
wt %.
14. 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).
15. 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 %.