US20110014350A1

US20110014350A1 - Chocolate composition

Info

Publication number: US20110014350A1
Application number: US12/664,770
Authority: US
Inventors: Anthony Brown; Heike Grewenig; Andrew Wales; Ian Matheson
Original assignee: Cadbury Holdings Ltd
Current assignee: Mondelez UK Holdings and Services Ltd
Priority date: 2007-06-22
Filing date: 2008-06-23
Publication date: 2011-01-20
Also published as: AU2008269556A1; EP2162012A1; EP2166868A1; WO2009001063A1; US8507021B2; EP2166868B1; US20100260919A1; PL2166868T3; WO2009001068A1; AU2008269556B2; AU2008269556C1

Abstract

The present invention provides a chocolate composition comprising erthyritol and one or more ingredients selected from maltodextrin, a high protein ingredient, maltitol and polydextrose. Erythritol may be used in place of some or all of the sucrose normally employed in a chocolate composition and thereby provide a chocolate composition having a reduced sugar and/or calorie content chocolate. A process for the preparation of the chocolate composition is also provided.

Description

The invention relates to a chocolate composition and to a process for the manufacture of a chocolate composition.
Chocolate is a high sugar and calorie food. A typical commercial dark chocolate will normally comprise non-fat cocoa solids, fat, sugar and emulsifier. A typical commercial milk chocolate will normally comprise non-fat cocoa solids, fat, milk solids, sugar and emulsifier. A typical commercial white chocolate will normally comprise milk solids, fat, sugar and emulsifier. The fat will usually consist of cocoa butter but since cocoa butter is expensive, it is often at least partially replaced with alternative fats such as butterfat or cocoa butter equivalent (CBE). Chocolate may contain many other ingredients; flavours such as vanilla are popular as well as inclusions such as nuts, dried fruit, toffee and biscuit pieces.
Consumers are becoming increasingly concerned about the sugar and calorie content of confectionery with ‘light’ and ‘sugarfree’ products growing in popularity. Sugar is linked to the development of dental caries and excess calorie consumption leads to weight gain. Sugar-free confectionery is of course particularly popular with those suffering from diabetes.
Accordingly it would be desirable to provide a chocolate composition having a reduced sugar and/or calorie content.
It is generally known to replace sucrose in chocolate with substitutes such as sugar alcohols (also known as polyols). Sugar alcohols are less sweet than sucrose but generally provide fewer calories because they are incompletely digestible. As with many other incompletely digestible substances, overconsumption can lead to gastro-intestinal effects such as bloating, diarrhoea and flatulence. Erythritol is a sugar alcohol that is better tolerated than the other sugar alcohols because it is excreted via the kidneys. It is almost as sweet as sucrose (70% relative sweetness) and has a calorie content of just 0.2 kcal/g. Erythritol has a high negative heat of solution (−180 joules/g) that provides a significant cooling effect in the mouth. This effect combines well with mint flavours, e.g. in chewing gums, but can be less desirable in other types of confectionery such as chocolate.
Erythritol is commonly combined with inulin and fructo oligosaccharide (FOS) which offer a complementary positive heat of solution. FOS and inulin are used as low calorie bulking agents. They are not digested in the human small intestine and thus have a lower caloric value whilst contributing dietary fibre to the diet. Unfortunately inulin and FOS have a propensity to cause bloating and flatulence when consumed in moderate to large quantities.
WO2004/040991 (Cargill, Inc.) discusses confectionery compositions in which the cooling effect of erythritol is said to be neutralised. The compositions contain FOS as an essential component together with other ingredients which can at least partially neutralise the cooling effect of erythritol. Examples of such other ingredients include polydextrose, cocoa solids and certain high protein ingredients.
According to a first aspect of the present invention, there is provided a chocolate composition comprising erythritol and at least one ingredient chosen from maltodextrin, a high protein ingredient, maltitol and polydextrose.
According to a second aspect of the present invention, there is provided a process for the manufacture of a chocolate composition comprising the following steps:
mixing (i) erythritol, (ii) at least one fat and (iii) at least one ingredient chosen from maltodextrin, a high protein ingredient, maltitol and polydextrose to form a paste;
adjusting the particle size of the paste to a predetermined value; and
liquefying the paste whereby to effect flavour development.
In certain embodiments, the liquefied chocolate composition is subjected to a tempering step.
Dextrins are a group of low molecular weight carbohydrates produced by the hydrolysis of starch. Maltodextrin (CAS registry number 9050-36-6) is a cyclodextrin (a cyclical dextrin) that can be derived from any starch but is most commonly derived from corn, potato, wheat or barley. It is commonly used as a bulking agent and as a diluent in pharmaceutical applications.
The inventors have found that maltodextrin is of assistance in masking the cooling effect of erythritol in chocolate compositions. WO2004/040991 mentions starch maltodextrins in passing as a way of modifying texture and mouthfeel. There is no recognition of its use to mask the cooling effect of erythritol.
A “high protein ingredient” is an ingredient that is constituted by at least 40 wt % protein and includes ingredients such as whey protein. Whey protein is isolated from whey (the watery liquid left when milk forms curds). It is commonly used as a nutritional supplement, particularly among bodybuilders, and is typically sold in three forms: concentrate, isolate and hydrolysate. The concentrate contains low levels of fat and carbohydrate in the form of lactose. The isolate is processed to remove fat and lactose and consequently tends to contain a higher proportion of protein. The hydrolysates are partially hydrolysed.
Maltitol is a sugar alcohol used as a sugar substitute. It has 90% of the sweetness of sucrose but fewer calories. It is sold under trade names such as Maltisorb® and Maltisweet®.
Polydextrose is polysaccharide composed of randomly cross-linked glucose, containing minor amounts of sorbitol and acid. It is sold under trade names such as Litesse® and Sta-Lite®.
The term ‘chocolate composition’ in the context of the present invention is not restricted by the various definitions of chocolate provided by government and regulatory bodies. A chocolate composition is simply a product obtained from cocoa products and sweeteners.
The chocolate composition of the present invention may comprise in one embodiment from 5 wt % to 70 wt % erythritol. In another embodiment, the chocolate composition may comprise from 15 wt % to 50 wt % erythritol. In a further embodiment, the chocolate composition may comprise from 20 wt % to 45 wt % erythritol.
The chocolate composition of the present invention may comprise in various embodiments up to 30 wt % maltodextrin (when present), from 1 wt % to 20 wt % maltodextrin, or from 1.5 wt % to 10 wt % maltodextrin.
The chocolate composition may contain high protein ingredients. Suitable high protein ingredients include casein, whey proteins (including whey protein concentrate, whey protein isolate and whey protein hydrolysate), sweet whey, milk protein, pea protein, soy protein, and any combination thereof. In one embodiment, the chocolate composition comprises at least one whey protein. In a particular embodiment, the chocolate composition comprises whey protein isolate.
In various embodiments, the chocolate composition may comprise up to 20 wt % high protein ingredient (when present), from 0.5 wt % to 12 wt % high protein ingredient or from 1 wt % to 4 wt % high protein ingredient.
The chocolate composition may comprise maltitol. In various embodiments, the chocolate composition may comprise up to 25 wt % maltitol (when present), from 2 wt % to 20 wt % maltitol or from 5 wt % to 15 wt % maltitol.
The chocolate composition may comprise polydextrose. In various embodiments, the chocolate composition may comprise up to 20 wt % polydextrose (when present), from 2 wt % to 20 wt % polydextrose or from 5 wt % to 15 wt % polydextrose.
An oligosaccharide is a saccharide polymer containing a small number (typically three to ten) of component sugars, also known as simple sugars. Fructo oligosaccharide (FOS) is an oligosaccharide consisting of chains of fructose molecules, galacto oligosaccharide (GOS) is based on galactose and xylo oligosaccharide (XOS) is based on xylose. In certain embodiments, the chocolate composition does not comprise inulin or FOS. In further embodiments, the chocolate composition does not comprise inulin, FOS, GOS or XOS. In yet further embodiments, the chocolate composition does not comprise inulin or any oligosaccharide.
In one series of embodiments, the chocolate composition comprises erythritol and maltodextrin but not inulin or fructo oligosaccharide (FOS).
In another series of embodiments, the chocolate composition comprises erythritol and whey protein but not inulin or fructo oligosaccharide (FOS).
In yet another series of embodiments, the chocolate composition comprises erythritol, maltodextrin and whey protein.
In a yet further series of embodiments, the chocolate composition comprises erythritol, maltodextrin, polydextrose and/or maltitol.
In a still yet further series of embodiments, the chocolate composition comprises erythritol, whey protein, polydextrose and/or maltitol.
In a series of embodiments, the chocolate composition comprises maltodextrin, whey protein, polydextrose and maltitol.
The chocolate composition of the present invention may be a dark chocolate, a milk chocolate or a white chocolate composition. In a particular embodiment, the chocolate composition is a milk chocolate composition.
In an embodiment where the chocolate composition is a milk chocolate composition, the chocolate composition comprises cocoa liquor or cocoa powder, cocoa butter, milk or milk powder, erythritol, maltodextrin and whey protein isolate.
The chocolate composition may be moulded or extruded to form a bar (filled or solid), it may be moulded or deposited to form a solid or a filled chocolate which may be of single mouthful size, or it may take the form of vermicelli chocolate, chocolate flakes or gianduja nut chocolate derived from any of such chocolate types. Alternatively, it may be used as a coating chocolate.
The chocolate composition comprises at least one fat. The fat may be cocoa butter, butterfat, a cocoa butter equivalent (CBE), a cocoa butter replacer (CBR), a vegetable fat that is liquid at standard ambient temperature and pressure (SATP, 25° C. and 100 kPa) or any combination of the above. In a particular embodiment, the chocolate composition comprises cocoa butter.
CBE's are defined in Directive 2000/36/EC as complying with the following criteria:

- a) they are non-lauric vegetable fats, which are rich in symmetrical monounsaturated triglycerides of the type POP, POSt and StOSt;
- b) they are miscible in any proportion with cocoa butter, and are compatible with its physical properties (melting point and crystallisation temperature, melting rate, need for tempering phase);
- c) they are obtained only by the processes of refining and/or fractionation, which excludes enzymatic modification of the triglyceride structure.

Suitable CBE's include illipe, Borneo tallow, tengkawang, palm oil, sal, shea, kokum gurgi and mango kernel. CBE's are usually used in combination with cocoa butter. In one embodiment, the chocolate composition comprises no more than 5 wt % CBE's.
The chocolate composition may comprise a cocoa butter substitute (CBS) (sometimes known as a cocoa butter replacer, CBR) in place of some or all of the cocoa butter. Such chocolate compositions are sometimes known as compound chocolate. Suitable CBS's include CBS laurics and CBS non-laurics. CBS laurics are short-chain fatty acid glycerides. Their physical properties vary within the group but they all have triglyceride configurations that make them compatible with cocoa butter. Suitable CBS's include those based on palm kernel oil and coconut oil. CBS non-laurics consist of fractions obtained from hydrogenated oils. The oils are selectively hydrogenated with the formation of trans acids, which increases the solid phase of the fat. Suitable sources for CBS nonlaurics include soya, cottonseed, peanut, rapeseed and corn (maize) oil.
The chocolate composition may comprise at least one vegetable fat that is liquid at standard ambient temperature and pressure (SATP, 25° C. and 100 kPa). A liquid vegetable fat may be employed when a liquid chocolate composition is desired. Suitable vegetable fats include corn oil, cotton seed oil, rapeseed oil, palm oil, safflower oil, and sunflower oil.
The present invention is further applicable to chocolate compositions in which some or all of the fat is constituted by a partly or wholly non-metabolisable fat, for example Caprenin.
The chocolate composition of the present invention may be a reduced fat chocolate composition. In certain embodiments the chocolate composition of the invention may have a total fat content of at least 16 wt %, of at least 17.5 wt %, of at least 19 wt % or of at least 20 wt %. In certain embodiments the chocolate composition of the invention may have a total fat content of no more than 25 wt %, no more than 24 wt %, no more than 22.5 wt %, or no more than 21.5 wt %.
The chocolate composition may comprise at least one further sweetener in addition to erythritol and maltitol (when present). Such sweeteners include sugars (e.g. sucrose, dextrose, glucose syrup solids, fructose, lactose and maltose and any combination thereof), sugar alcohols (e.g. sorbitol, xylitol, mannitol, lactitol, isomalt, or any combination thereof), intense sweeteners (e.g. aspartame, acesulfame-k, cyclamates, saccharin, sucralose, neohesperidin, dihydrochalone, alitame, stena sweeteners, glycyrrhizin or any combination thereof) and any combination of sugars, sugar alcohols and intense sweeteners. In a particular embodiment, said at least one further sweetener comprises sucralose, acesulfame K or any combination thereof. In a particular embodiment, said at least one further sweetener does not include sucrose, glucose syrup solids or fructose. Alternatively erythritol may be the sole sweetener in the chocolate composition.
The chocolate composition of the present invention may have a reduced calorie content as compared to a standard sucrose containing chocolate. A standard sucrose containing chocolate has a calorie content of around 530 calories per 100 g. In one series of embodiments, the chocolate composition of the present invention has a reduction in calories of at least 15% as compared to standard chocolate, of at least 25% as compared to a standard chocolate or of at least 30% as compared to a standard chocolate. The chocolate composition of the present invention may in some embodiments have a calorie content of from 420 to 460 calories per 100 g, or from 365 to 425 calories per 100 g or from 350 to 390 calories per 100 g.
In order to improve the viscosity during processing of the chocolate composition, at least one emulsifier will normally be included as an ingredient. Typically, such emulsifiers include lecithin derived from soya bean, safflower, corn etc., fractionated lecithins enriched with either phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol; emulsifiers derived from oats, mono- and diglycerides and their tartaric esters, monosodium phosphate derivatives of mono- and diglycerides of edible fats and oils, sorbitan monostearate, polyoxyethylene sorbitan monostearate, hydroxylated lecithin, synthetic phospholipids such as ammonium phosphatides, polyglycerol polyricinoleate (PGPR), lactylated fatty acid esters of glycerol and propylene glycol, polyglycerol esters of fatty acids, citric acid esters of fatty acids, propylene glycol mono- and diesters of fats and fatty acids. In certain embodiments, at least one of soya lecithin and a synthetic phospholipid such as ammonium phosphatides and polyglycerol polyricinoleate (PGPR) is employed as the emulsifier.
Chocolate compositions in accordance with the present invention may further include flavourings, especially those traditionally associated with chocolate, such as vanilla, orange and mint.
The chocolate composition may comprise at least one bulking agent such as microcrystalline cellulose and polyglycitol (polymers of maltitol). In a particular embodiment, the chocolate composition comprises polyglycitol.
Embodiments of the invention will now be described by way of example only.
Methodology
Chocolate compositions were prepared to the recipes described below using the following general method:
The dry ingredients (i.e. cocoa powder, milk powder, erythritol, whey protein, maltodextrin, polydextrose) are mixed together for 10 minutes in a jacketed Hobart mixer at a temperature of 45 to 50° C.
Fat (i.e. cocoa butter, emulsifiers, milk fat) and cocoa liquor (if required) is then added to the Hobart mixer to produce a consistent paste.
The paste is then roll refined to produce a refiner flake having a reduced particle size. Additional fat may be added at this stage if necessary. In these examples, the particle size was reduced to a d84 of 18-20 μm.
The refiner flake is then conched by mixing in a jacketed Hobart mixer at a temperature of 45 to 50° C. for 3 hours and 15 minutes.
Any remaining ammonium phospatides may then be added and mixing continued for a further 1 hour and 15 minutes.
Any remaining fat including polyglycerol polyricinoleate may then be added and mixing continued for a further 30 minutes.
Finally, the mixture is hand tempered and moulded into bars.

EXAMPLE 1

Chocolate compositions comprising erythritol, maltodextrin, whey protein and no FOS/inulin were prepared using recipes A to G, listed in table 1 below.

TABLE 1

A	B	C	D	E	F	G

Cocoa butter

32.00

wt %

32.00

wt %

32.00

wt %

24.00

wt %

24.00

wt %

13.10

wt %

9.00

wt %

Cocoa liquor

0

13.30

wt %

13.30

wt %

Cocoa powder

5.00

wt %

5.00

wt %

5.00

wt %

6.00

wt %

6.00

wt %

0

Skimmed Milk Powder	12.00	wt %	12.00	wt %	12.00	wt %	14.00	wt %	14.00	wt %	14.00	wt %	13.8	wt %
(SMP)

Milk fat

0

3.50

wt %

2.50

wt %

Erythritol	22.25	wt %	22.25	wt %	22.50	wt %	24.80	wt %	24.46	wt %	24.80	wt %	26.90	wt %
Whey protein isolate	9.00	wt %	2.25	wt %	5.75	wt %	6.30	wt %	9.90	wt %	6.30	wt %	6.80	wt %
Maltodextrin	2.25	wt %	9.00	wt %	5.75	wt %	6.30	wt %	2.48	wt %	6.30	wt %	6.80	wt %
Polydextrose	8.25	wt	8.25	wt %	8.00	wt %	8.8	wt %	9.08	wt %	8.80	wt %	9.50	wt %
Maltitol	8.25	wt %	8.25	wt %	8.00	wt %	8.8	wt %	9.08	wt %	8.50	wt %	9.40	wt %

YN50/flavour	1.00	wt %	1.00	wt %	1.00	wt %	0	0	0	0
(emulsifier)

YN100 (emulsifier)

1.00

wt %

1.00

wt %

0

Ammonium	0	0	0	0	0	1.00	wt %	1.00	wt %
phosphatides
(emulsifier)

Citric acid ester of fatty	0	0	0	0	0	0	0.60	wt %
acid (emulsifier)

PGPR (emulsifier)

0

0.40

wt %

0.40

wt %

TOTAL	100	wt %	100	wt %	100	wt %	100	wt %	100	wt %	100	wt %	100	wt %
TOTAL FAT	33.6	wt %	33.6	wt %	33.6	wt %	25.7	wt %	25.7	wt %	25.0	wt %	20.5	wt %
CONTENT

CALORIE CONTENT	423	423	423	367	367	369	335
(kcal/100 g)

EXAMPLE 2

Chocolate compositions comprising erythritol as the sole sweetener, maltodextrin and no inulin/FOS were prepared using recipes H and I, shown in table 2 below.

	TABLE 2

	H	I

Cocoa butter	32.00	wt %	32.00	wt %
Cocoa powder	5.00	wt %	5.00	wt %
Skimmed Milk Powder (SMP)	12.00	wt %	12.00	wt %
Erythritol	22.00	wt %	25.50	wt %
Whey protein isolate	10.00	wt %	0
Maltodextrin	9.00	wt %	15.50	wt %
Polydextrose	9.00	wt %	9.00	wt %
YN50 (emulsifier)	1.00	wt %	1.00	wt %
TOTAL	100	wt %	100	wt %
TOTAL FAT CONTENT	33.6	wt %	33.6	wt %
TOTAL CALORIE CONTENT (kcal/100 g)	435		421

EXAMPLE 3

A chocolate composition comprising erythritol and maltodextrin and no inulin/FOS was prepared using recipe J, shown in table 3 below.

	TABLE 3

	J

Cocoa butter	32.00	wt %
Cocoa powder	5.00	wt %
Skimmed Milk Powder (SMP)	12.00	wt %
Erythritol	25.50	wt %
Maltodextrin	15.50	wt %
Polydextrose	9.00	wt %
Emulsifer	1.00	wt %
TOTAL	100	wt %
TOTAL FAT CONTENT	33.6	wt %
CALORIE CONTENT (kcal/100 g)	421

EXAMPLE 4

A chocolate composition comprising erythritol, maltodextrin, intense sweeteners and no inulin/FOS was prepared using recipes K and L.

	TABLE 4

	K	L

Cocoa butter	13.00	wt %	13.24	wt %
Cocoa liquor	13.00	wt %	13.00	wt %
Skimmed Milk Powder (SMP)	20.00	wt %	19.00	wt %
Caramelised SMP	0		1.50	wt %
Milk fat	3.50	wt %	3.50	wt %
Erythritol	24.50	wt %	17.50%
Maltodextrin	6.50	wt %	2.00	wt %
Polydextrose	9.00	wt %	15.00	wt %
Maltitol	9.00	wt %	14.00	wt %
YN50/flavour (emulsifier)	1.50	wt %	1.20	wt %
PGPR (emulsifier)	0		0.06	wt %
Sucralose	41.2	mg/kg	49.92	mg/kg
Acesulfame K	36.88	mg/kg	38.42	mg/kg
TOTAL	100	wt %	100	wt %
TOTAL FAT CONTENT	24.9	wt %	24.9	wt %
CALORIE CONTENT	365		365

EXAMPLE 5

Chocolate compositions comprising erythritol, whey protein, polydextrose and no inulin/FOS were prepared using recipes M, N and O, shown in table 5 below.

TABLE 5

M	N	O

Cocoa butter	32.00	wt %	13.00	wt %	13.25	wt %
Cocoa powder	5.00	wt %	0		0
Cocoa liquor	0		13.00	wt %	13.00	wt %
Skimmed Milk Powder (SMP)	12.00	wt %	20.00	wt %	19.00	wt %
Caramelised SMP	0		0		1.50	wt %
Milk fat	0		3.50	wt %	3.50	wt %
Erythritol	22.00	wt %	24.50%		17.50	wt %
Whey protein isolate	10.00	wt %	6.50	wt %	2.00	wt %
Polydextrose	9.00	wt %	9.00	wt %	15.00	wt %
Maltitol	9.00	wt %	9.00	wt %	14.00	wt %
YN50/flavour (emulsifier)	1.00	wt %	1.50	wt %	1.20	wt %
PGPR (emulsifier)	0		0		0.06	wt %
Sucralose	0		41.2	mg/kg	36.417	mg/kg
Acesulfame K	0		42.92	mg/kg	38.417	mg/kg
TOTAL	100	wt %	100	wt %	100	wt %
TOTAL FAT CONTENT	33.6	wt %	24.9	wt %	24.9	wt %
CALORIE CONTENT (kcal/100 g)	420		365		365

Claims

1. A chocolate composition comprising erythritol and at least one ingredient chosen from maltodextrin, a high protein ingredient, maltitol and polydextrose.

2. A chocolate composition as claimed in claim 1, comprising from 5 wt % to 70 wt % erythritol.

3. A chocolate composition as claimed in claim 1, wherein maltodextrin is present in an amount of up to 30 wt %.

4. A chocolate composition as claimed in claim 1, wherein a high protein ingredient is present in an amount up to 20 wt %.

5. A chocolate composition as claimed in claim 1, wherein the high protein ingredient is selected from casein, whey proteins (including whey protein concentrate, whey protein isolate and whey protein hydrolysate), sweet whey, milk protein, pea protein, soy protein, and any combination thereof.

6. A chocolate composition as claimed in claim 1, wherein maltitol is present in an amount up to 25 wt %.

7. A chocolate composition as claimed in claim 1, wherein polydextrose is present in an amount up to 20 wt %.

8. A chocolate composition as claimed in claim 1, wherein inulin and fructo oligosaccharide (FOS) are not present.

9. A chocolate composition as claimed in claim 1, comprising maltodextrin and whey protein.

10. A chocolate composition as claimed in claim 1, comprising (i) maltodextrin and (ii) polydextrose and/or maltitol.

11. A chocolate composition as claimed in claim 1, comprising (i) whey protein and (ii) polydextrose and/or maltitol.

12. A chocolate composition as claimed in claim 1, comprising maltodextrin, whey protein, polydextrose and maltitol.

13. A chocolate composition as claimed in claim 1, wherein the total fat content is no more than 25 wt %.

14. A chocolate composition as claimed in claim 1, having a reduction in calories as compared to a standard sucrose containing chocolate of at least 15%.

15. A process for preparing a chocolate composition, comprising:

mixing (i) erythritol, (ii) at least one fat and (iii) at least one ingredient chosen from maltodextrin, a high protein ingredient, maltitol and polydextrose to form a paste;

adjusting the particle size of the paste to a predetermined value; and

liquefying the paste to effect flavour development.