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Confectionery compositions

A composition, sucrose technology, applied in the fields of food science, oligosaccharide-containing food ingredients, cocoa, etc., can solve the problems of poor taste and taste, difficult processing, poor colon and intestinal tolerance, etc.

Active Publication Date: 2012-01-04
BARRY CALLEBAUT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The applicants have found that known low sugar chocolate compositions suffer from a number of deficiencies, including poor mouthfeel and taste, difficult processing and poor colonic and intestinal tolerance

Method used

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  • Confectionery compositions
  • Confectionery compositions

Examples

Experimental program
Comparison scheme
Effect test

example 3

[0105] Examples 3B to 3E

[0106] A 40 kg batch was prepared for each of the compositions 3B to 3E listed in Table 1 . Taste evaluations were performed based on a sensory combination of three parameters named caramel, sticky and dry / gritty / grainy mouthfeel. Rating used: 1 = worst; 7 = best. Ratings are listed in Table 1. Composition 3A received a score of 3.8, the highest score.

example 4

[0107] Examples 4B to 4D

[0108] Using the mixtures listed in Table 2, 40 kg batches were prepared for each of compositions 4B, 4C and 4D. Taste evaluation was performed in a similar manner to Examples 3B to 3E. Composition 3A received a score of 5, the highest score.

[0109]

[0110]

[0111] The present invention provides improved confectionery, especially chocolate compositions, which have a low sugar content, are better tolerated than prior known low sugar chocolate compositions, and have acceptable rheology.

[0112] The composition of the invention avoids an increase in fat content.

[0113] The compositions of the present invention exhibit several advantages over known compositions. Therefore, the composition of the present invention

[0114] - Easier to process on an industrial scale;

[0115] - provide an acceptable taste;

[0116] - obtain acceptable and improved mouthfeel;

[0117] - Suitable for consumption by adults and children;

[0118] - Provi...

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Abstract

A chocolate composition wherein at least 30% by weight, e.g. 33 to 40% or more, of the sucrose content of regular chocolate is replaced by a combination of dietary fibres and wherein the fibre combination comprises, consists of or consists essentially of a dextrin, an inulin and an oligofructose.

Description

technical field [0001] The present invention relates to low sugar confectionery compositions, in particular chocolate compositions having a low sucrose content. Background technique [0002] Conventional chocolate compositions typically contain about 35-50% by weight sucrose. [0003] Published PCT application WO 93 / 02566 describes a low-calorie chocolate composition and optionally a high-intensity sweetener, wherein the sugar in the low-calorie chocolate composition is wholly or partially replaced by inulin, Chain inulin, linear or branched fructo-oligomers or mixtures thereof instead. [0004] US 5,711,982 describes compositions containing milk powder. Chocolate compositions containing inulin or indigestible dextrins were found to be unacceptable. [0005] The applicants have found that known low sugar chocolate compositions suffer from a number of deficiencies, including poor mouthfeel and taste, difficult processing and poor colonic and intestinal tolerance. [0006]...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/40
CPCA23V2002/00A23G1/40A23V2200/132A23V2250/28A23V2250/5062A23V2250/5114
Inventor M·德布劳沃A·兰代特M·德维斯
Owner BARRY CALLEBAUT
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