High milk solid chocolate composition

Abstract

The present invention provides a more nutritious milk chocolate composition. The milk chocolate composition contains greater than 40% natural milk solids by weight. Method for preparing the milk chocolate composition is also provided. In another embodiment, the invention provides a reduced-sugar milk chocolate composition containing greater than 40% natural milk solids by weight and a sweetener component in an amount of not greater than 38% by weight of the resulting milk chocolate composition.

Description

High milk solids chocolate composition This application claims priority to US Provisional Patent Application No. 60 / 725,979, filed October 12, 2005, the disclosure of which is incorporated herein by reference. Background of the invention The present invention relates to milk chocolate compositions having a high milk solids content and processes for their manufacture. Chocolate is enjoyed by many people around the world due to the emotional feel-goodness often associated with eating chocolate and its health benefits. Some of the most popular chocolate products include milk chocolate. With milk chocolate, the consumer expects some nutritional benefit due to the inclusion of milk. Milk is a complex biological fluid containing proteins, minerals, vitamins, enzymes, fats and sugars. Milk contains a lot of fat, which contributes to the quality of chocolate products, but may reduce the nutritional value of milk if increased in excess. However, it would be beneficial to increa...

AI Technical Summary

Problems solved by technology

However, Youcheff et al. do not teach providing a milk chocolate composition with enhanced nutritional value derived, for example, from a higher milk content than conventional milk chocolate products

Indeed, there is currently a remarkable lack of any such apparent attempt in the field of chocolate preparation and product manufacture to increase the nutritional value, for example, by increasing the nutritional value in milk without commensurately increasing the milk fat level in the product.

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