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
View PDF2 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap