COMPOSIÇÃO DE CHOCOLATE COM GORDURA REDUZIDA, PRODUTO ALIMENTÍCIO, E, MÉTODO PARA PREPARAR UMA COMPOSIÇÃO DE CHOCOLATE COM GORDURA REDUZIDA

Abstract

REDUCED-FAT CHOCOLATE COMPOSITION, FOOD PRODUCT, AND METHOD FOR PREPARING A REDUCED-FAT CHOCOLATE COMPOSITION. The present invention relates to a reduced-fat chocolate composition and a method for manufacturing a reduced-fat chocolate composition. In particular, the present invention relates to a reduced-fat chocolate composition that has a higher maximum packing fraction than that of an equivalent traditionally manufactured chocolate, while having substantially the same viscosity as the equivalent traditionally produced chocolate, in order to provide a healthier and lower-cost alternative.

Description

60 REDUCED-FAT CHOCOLATE COMPOSITION, FOOD PRODUCT, AND METHOD FOR PREPARING A REDUCED-FAT CHOCOLATE COMPOSITION, BY REFERENCE TO RELATED TANK APPLICATIONS

[001] This application claims the benefit of European application no. 20176979.1, filed on May 28, 2020, entitled REDUCED FAT CHOCOLATE, the application for which is incorporated herein by reference in its entirety. FIELD OF THE INVENTION

[002] The present invention relates to a reduced-fat chocolate composition and a method of manufacturing a reduced-fat chocolate composition. In particular, the present invention relates to a reduced-fat chocolate composition that has a higher maximum packing fraction than that of an equivalent traditionally manufactured chocolate, while having substantially the same viscosity as the equivalent traditionally produced chocolate, in order to provide a healthier and lower-cost alternative. BACKGROUND

[003] There is a growing preference among consumers for healthier food products, including chocolate products, containing less fat and / or calories than conventional food products. This has created a high demand for reduced-fat and reduced-calorie alternatives.

[004] The fat in chocolate typically comprises or consists of cocoa butter, and this is usually the most expensive of all chocolate ingredients. Conventional, full-fat chocolate typically contains at least 23% total fat by weight, but this can vary significantly depending on the chocolate application. Petition 870220109468, dated 11 / 25 / 2022, page 13 / 93 / 60 By reducing the amount of cocoa butter used to produce a chocolate product, manufacturers can achieve cost savings. However, it is challenging to reduce the amount of fat without negatively impacting the rheological and / or sensory properties (e.g., mouthfeel) of the chocolate.

[005] The viscosity of chocolate is fundamental to its intended application. Generally, the less fat a chocolate contains, the thicker and more viscous the molten chocolate will be. This may be suitable for extrusion applications, for example, but unsuitable for coating or molding applications, as it will be difficult to process. For example, it is mechanically difficult to apply a thin coating of chocolate to a confectionery product if the chocolate is too thick, and air bubbles may not emerge from viscous chocolate before setting, negatively affecting the appearance and texture of the final product.

[006] Emulsifiers and / or surfactants are commonly added to chocolate to enhance rheological properties. These emulsifiers help coat the solid particles in the chocolate to allow them to flow, thus enabling a partial reduction in fat content as the emulsifier performs some of the fat's function.However, the amount of emulsifier that can be used is limited. Higher dosages of emulsifiers can cause off-flavors and difficulties in chocolate processing. There are also legal restrictions on the amount of emulsifiers that can be used in some jurisdictions. Some examples of emulsifiers typically used in chocolate are lecithin produced from soy, sunflower or rapeseed, ammonium phosphatide, and polyglycerol polyricinoleate (PGPR). Emulsifiers may also be selected, for example, to produce specially shaped candies or to reduce the formation of white, mold-like spots on chocolate, known as chocolate bloom. Petition 870220109468, dated 11 / 25 / 2022, page 14 / 93 / 60

[007] Chocolate is a dispersion of solid particles (e.g., sugar, milk powder, and cocoa solids) in a continuous fat phase. The effect of the particle size distributions of these solid particles on the rheological characteristics of chocolate has been previously studied. For example, document EP1061813 discloses rheologically modified candies having a total fat content of 16 to 35%, produced using specific particle size distributions. The objective in document EP1061813 was to improve the packing density of the solid particles. However, the particle packing obtained was actually poor, as the authors did not take into account intrinsic features such as particle shape. The maximum packing fraction, as determined by the methods described herein, of the product described in documents EP1061813 is only around 0.54 (see example 3).This means that there would still be large spaces between the solid particles that are filled with expensive cocoa butter. As a result, the chocolate described therein is not economical to produce and would have unsatisfactory rheological characteristics.

[008] There remains a need for reduced-fat chocolate that provides a healthier, lower-cost alternative to traditional full-fat chocolate, and that avoids or improves upon the aforementioned disadvantages. The present invention seeks to meet this need by adjusting the morphological parameters of the solid particles in chocolate to allow a decrease in fat content by increasing the volume of the solid phase, while precisely controlling the rheological behavior of the chocolate. The compositions and methods described herein can be used to produce chocolate compositions suitable for a variety of applications. The composition of the present invention has rheological properties similar to an equivalent conventional chocolate composition, while providing a Petition 870220109468, dated 11 / 25 / 2022, page 15 / 93 / 60 advantageous reduction in fat and calories and reduction in manufacturing costs. INVENTION STATEMENTS

[009] In one aspect, the present invention provides a reduced-fat chocolate composition comprising: a continuous fat phase, wherein said fat phase comprises a fat and an emulsifier; and at least two particulate materials distributed throughout said fat phase; whereby the at least two particulate materials have different D50 particle sizes from each other, with said difference being a factor of 6 to 8.

[0010] The reduced-fat chocolate composition may have a solid phase volume xe and a Bingham plastic viscosity value y in Pa.sa at 40°C or above, where: x is between 0.4 and 0.7; and y < 264x³ - 330x² + 141x - 20.

[0011] The reduced-fat chocolate composition may have a Bingham plastic viscosity value between 0.1 and 10 Pa and a Bingham elastic limit between 1 and 150 Pa at 40°C.

[0012] The total fat content of the reduced-fat chocolate composition may be 31 to 33% for a molding application, 25 to 27% for an extrusion application, 37 to 40% for a coating application, or 44 to 46% for an ice cream dipping application.

[0013] In another aspect, the present invention provides a food product comprising a reduced-fat chocolate composition according to the invention.

[0014] In another aspect, the present invention provides a method for preparing a reduced-fat chocolate composition, wherein Petition 870220109468, dated 11 / 25 / 2022, page 16 / 93 / 60 the method includes: (a) provide an initial chocolate composition comprising: a continuous fat phase, wherein said fat phase comprises a fat and an emulsifier; and at least two particulate materials distributed throughout said fat phase; (b) optionally, measure the maximum packing fraction and viscosity of the initial chocolate composition; and (c) prepare a reduced-fat version of the initial chocolate composition by: i. determine the optimized particle packing parameters for at least two particulate materials of the initial chocolate composition, wherein the optimized particle packing parameters are optimized so that the reduced-fat chocolate composition has a maximum packing fraction value that is greater than the maximum packing fraction value of the initial chocolate composition and a viscosity that is substantially identical to the viscosity of the initial chocolate composition; ii. select for the reduced-fat chocolate composition at least two particulate materials that are identical to at least two particulate materials of the initial chocolate composition, but to have optimized particle packing parameters; and iii. combine the selected particulate materials with a fat phase and emulsifier that are identical to the fat phase and emulsifier of the initial chocolate composition to provide a reduced-fat version of the initial chocolate composition.

[0015] Particle packing parameters may include particle size distribution, particle shape and / or quantities Petition 870220109468, dated 11 / 25 / 2022, page 17 / 93 / 60 relating to at least two particulate materials.

[0016] The optimized particle packing parameters can be optimized so that the reduced-fat chocolate composition has a maximum packing fraction that is at least 1% greater than the maximum packing fraction of the initial chocolate composition.

[0017] Optimized particle packing parameters can be determined using mathematical modeling. Preferably, the mathematical model used is the compressible packing model described herein.

[0018] In another aspect, the present invention provides a reduced-fat chocolate composition obtained or obtainable by the method of the invention.

[0019] At least two particulate materials may be selected from the group consisting of sugars, cocoa solids, milk solids, bulking agents, calcium carbonate, nutritional particles and flavorings and / or mixtures of two or more thereof.

[0020] The fat in the fat phase may comprise or consist of cocoa butter, cocoa butter equivalents, cocoa butter alternatives, anhydrous milk fat, fractions thereof and / or mixtures of two or more thereof.

[0021] The emulsifier may be selected from the group consisting of: lecithin, soy lecithin, polyglycerol polyricinoleate (PGPR), ammonium phosphatide (AMP), sorbitan tristearate, sucrose polyerucate, sucrose polystearate, mono-di-glycerides phosphates / diacetyl tartaric acid monoglycerides. BRIEF DESCRIPTION OF THE FIGURES

[0022] Figure 1 is a graph showing the relationship between viscosity and solid phase volume for a generic solution. Petition 870220109468, dated 11 / 25 / 2022, page 18 / 93 / 60

[0023] Figure 2 is a graph showing the relationship between viscosity and solid phase volume for formulation 1 (prior art) and formulations 2 and 3 (according to the invention) for different chocolate applications: extrusion, molding, coating and ice cream.

[0024] Figure 3 is a graph showing the relationship between viscosity and $ / $max for formulation 1 (prior art) and formulations 2 and 3 (according to the present invention) for different chocolate applications: extrusion, molding, coating and ice cream.

[0025] Figure 4 is a PGPR flow curve for dark chocolate samples.

[0026] Figure 5 is a PGPR flow curve for milk chocolate samples.

[0027] Figure 6 is a representation of the effects of (a) loosening and (b) the wall taken into account in the compressible packing (CPM) model.

[0028] Figure 7 is a graph showing the evolution of the virtual maximum packing fraction of a binary mixture.

[0029] Figure 8 is a graph showing the particle size distribution of a typical cocoa powder having a maximum packing fraction of 0.49.

[0030] Figure 9 is a series of two graphs (a) and (b) depicting the maximum packing fraction as a function of (a) the shape coefficient β (b) the particle aspect ratio. The particle size distribution is held constant (shown in Figure 8).

[0031] Figure 10 is a graph showing the % reduction in fat according to the invention.

[0032] Figure 11 is a graph showing the % reduction in fat according to the invention.

[0033] Figure 12 is a graph showing the correlation between the Petition 870220109468, dated 11 / 25 / 2022, page 19 / 93 / 60 viscosity and $ / $max for known chocolates manufactured by Cargill. DETAILED DESCRIPTION

[0034] Except where otherwise specified, all terms shall be given a technical meaning consistent with the meaning usually used in the art, as understood by someone skilled in the art.

[0035] All ratios, quantities and percentages in this description are relative to the total weight of the reduced-fat chocolate composition, except where otherwise specified.

[0036] All parameter ranges include the extremes of the ranges and all values ​​between the extremes, unless otherwise specified.

[0037] When used in this descriptive report and in the claims, the terms includes, comprising and their variations mean that the specified features, steps or whole numbers are included. The terms should not be interpreted as excluding the presence of other features, steps or components. Chocolate composition

[0038] The present invention provides a method for preparing a reduced-fat chocolate composition. For use in the present invention, the term chocolate composition refers to any composition comprising cocoa solids (as defined below) in any quantity, although in some jurisdictions chocolate may be legally defined by the presence of a minimum quantity of cocoa solids and / or compounds comprising cocoa butter or cocoa butter substitutes. Advantageously, the term chocolate composition refers to a composition that meets a legal definition of chocolate in any jurisdiction (preferably the U.S. and / or the EU) and also includes any product (and / or component thereof) in which all or part of the cocoa butter is replaced by equivalents, substitutes or replacements. Petition 870220109468, dated 11 / 25 / 2022, p. 20 / 93 / 60 of cocoa butter. The term chocolate composition may also refer to chocolate compositions comprising cocoa butter and edible solids in addition to cocoa solids, and to chocolate-like compositions comprising a suspension of edible solids in a continuous fat phase in addition to cocoa butter (e.g., Caramac®). The term chocolate composition may refer to an entire food product and / or a component thereof. Chocolate may be dark, milk, white, ruby, or crumb chocolate, or variants thereof known to those skilled in the art. The chocolate composition may be suitable for various applications, including but not limited to extrusion, molding, coating, covering, dipping (e.g., for ice cream dipping), spraying, production of chocolate bars, pieces, chips, crumbled chocolate, mini-confections (vermicelli) and / or granules.

[0039] Reduced-fat chocolate composition has a reduced fat content compared to an initial chocolate composition.

[0040] The initial chocolate composition is the starting material for the method of the invention and may comprise any existing chocolate composition as defined above, which may be commercially available or for specific purposes. The aim of the method is to obtain a reduced-fat chocolate composition that can be used as a lower-fat alternative to the initial chocolate composition.

[0041] The reduced-fat chocolate composition obtained or obtainable by the method of the present invention comprises at least two particulate materials dispersed throughout a continuous fat phase, and an emulsifier. In molten form, the particulate materials are suspended in the fat phase of the composition, which is in a liquid state. Preferably, the particulate materials are distributed substantially homogeneously throughout the fat phase. Petition 870220109468, dated 11 / 25 / 2022, page 21 / 93 / 60 Fat-building phase.

[0042] The fat phase of the reduced-fat chocolate composition may comprise any fat suitable for chocolate production, including but not limited to cocoa butter, cocoa butter alternatives (including equivalents, substitutes and replacements), vegetable fats, anhydrous milk fat, fractions thereof and / or mixtures of two or more of these. The fat phase also comprises one or more emulsifiers. Preferably, the fat phase consists of a fat or fats suitable for chocolate production and one or more emulsifiers.

[0043] Examples of suitable non-limiting emulsifiers are lecithin, soy lecithin, polyglycerol polyricinoleate (PGPR), ammonium phosphatide (AMP), sorbitan tristearate, sucrose polyerucate, sucrose polystearate, mono-di-glycerides phosphate / diacetyl tartaric acid mono-glycerides, or a combination thereof.

[0044] Preferably, the fat phase comprises cocoa butter. This cocoa butter in the fat phase is also referred to in the present invention as added cocoa butter or added fat to distinguish it from cocoa butter that may be intrinsic to some ingredients containing cocoa solids, as discussed below.

[0045] In a non-limiting example, the added cocoa butter is present in the chocolate composition in an amount of 0% to 40% by mass relative to the total mass of the chocolate composition. Preferably 5% to 35%, more preferably 10% to 30%, more preferably 15% to 25%.

[0046] The total fat content of reduced-fat chocolate composition comprises fat added in the fat phase, as well as any fat that may be part of the particulate ingredients (e.g., in whole-fat cocoa powder). The total fat content of Petition 870220109468, dated 11 / 25 / 2022, p. 22 / 93 / 60 The reduced-fat chocolate composition according to the present invention is up to 20% lower than the total fat content of the initial chocolate composition, for example up to 15% lower, or up to 10% lower, or up to 5% lower. In other examples, the total fat content of the reduced-fat chocolate composition according to the present invention is 0.5% to 10% lower than the fat content of the initial chocolate composition, or 1 to 3% lower than the fat content of the initial chocolate composition. The total fat content of the reduced-fat chocolate composition according to the present invention may be 20% or more, relative to the total weight of the reduced-fat chocolate composition, while still being lower than the total fat content of the initial chocolate composition.In one (non-limiting) example of a chocolate bar product according to the invention, the total fat content is 26% or less, preferably 25% or less, most preferably 24% or less. Particulate matter

[0047] The composition of reduced-fat chocolate comprises at least two particulate materials, which are distributed (e.g., homogeneously) throughout a fat phase.

[0048] The at least two particulate materials are selected from the group consisting of sugars, cocoa solids, milk solids, bulking agents, calcium carbonate, nutritional particles (e.g., vitamins, minerals and / or nutraceutical compositions), flavorings (e.g., vanilla, spices, coffee, salt, etc.), non-visible inclusions and / or any other edible solid particles suitable for use in confectionery, and any combination thereof.

[0049] The term sugar, for use in the present invention, refers to any type of sweetener or sweetener-containing formulation that is suitable for use in food. Non-limiting examples of sugars that may be used in the present invention include monosaccharides, such as Petition 870220109468, dated 11 / 25 / 2022, page 23 / 93 / 60 glucose, dextrose, fructose, allulose or galactose; disaccharides, such as sucrose, lactose or maltose; polyols, such as sorbitol, mannitol, maltitol, xylitol, erythritol or isomalto; high-intensity sweeteners, such as Stevia®; honey, agave syrup, maple syrup and combinations of two or more of these.

[0050] Advantageously, the sugar is sucrose. The term sucrose, as used herein, includes sucrose in various forms including, but not limited to, standard table sugar (e.g., granulated or crystalline), powdered sugar, refined sugar, icing sugar, sugar syrup, superfine sugar (silk sugar), unrefined sugar, brown sugar, and molasses.

[0051] Advantageously, the sugar is a formulation comprising crystalline sugar dispersed in cocoa butter, hereinafter referred to as sweet fat, prepared in accordance with Example 1 below. Sweet fat is essentially cocoa-free chocolate or dairy-free white chocolate.

[0052] In a non-limiting example, the chocolate composition comprises sugar in any amount between 1% and 65%, by weight, relative to the total weight of the chocolate composition, for example, between 5% and 60%, or between 10% and 55%, or between 15% and 50%, or between 20% and 45%, or between 25% and 40%, or between 30% and 35%. Preferably, the sugar is included in an amount of 40% to 60%, or preferably 45% to 60%, or preferably 50% to 55%.

[0053] As used herein, particle size (also referred to as particle size distribution) is defined using the D50 value. The D50 value is a common method of describing particle size distribution and is sometimes referred to as the average or median particle size. D50 refers to the maximum particle dimension value (e.g., the diameter for a generally spherical particle) where 50% of the volume of particles in the sample has a maximum particle dimension below that value. In Petition 870220109468, dated 11 / 25 / 2022, page 24 / 93 / 60 In other words, in a cumulative distribution of the maximum particle size in a sample of particles, 50% of the distribution falls below the D50 value.

[0054] Maximum size or maximum particle dimension refers to the longest cross-sectional dimension of any specific particle, for example a solid cocoa particle or a sugar particle.

[0055] The D50 value can be measured using the method described in this document with a laser light diffraction / scattering particle size analyzer (e.g., Malvern Mastersizer 3000, sold by Malvern Panalytical Ltd.) or using other known methods.

[0056] The sugar used in the present invention may be coarse sugar having a particle size D50 greater than 50 µm, or it may be fine sugar having a particle size D50 from 1 µm to 15 µm, or preferably from 7 µm to 13 µm, or preferably from 8 µm to 12 µm, or preferably about 10 µm. In a preferred embodiment, the fine sugar is sugar in the form of sweet fat (as defined above) having a particle size D50 between 9 µm and 11 µm. In some examples, the sugar may have a bimodal particle size distribution. In that case, the D50 values ​​above may apply to only one of the distributions.

[0057] Cocoa solids, for use in the present invention, refers to solid cocoa particles. Preferably, the cocoa solids used will be cocoa powder or an ingredient containing cocoa solids, such as cocoa liquor or cocoa mass. In the case of such ingredients containing cocoa solids, the term cocoa solids refers only to the solid cocoa particles and not to the surrounding fat which may also be present in the ingredients. Preferably, the cocoa solids are standard cocoa powder (with 10 to 12% fat content), reduced-fat or fat-free cocoa powder (e.g., produced using solvent extraction) or cocoa liquor. Petition 870220109468, dated 11 / 25 / 2022, p. 25 / 93 / 60

[0058] In a non-limiting example, cocoa solids may be present in the reduced-fat chocolate composition in an amount of 5% to 40% by mass relative to the total mass of the chocolate composition, or preferably 15% to 25% by mass, or preferably about 20% by mass.

[0059] Cocoa solids may be coarse cocoa solids having a D50 particle size of 5 pm to 15 pm, or preferably 7 pm to 13 pm, or preferably 8 pm to 12 pm, or preferably about 10 pm. Alternatively, cocoa solids may be fine cocoa solids having a D50 particle size of 0.5 pm to 4 pm, or preferably 1 to 3 pm, or about 2 pm. In some instances, cocoa solids may have a bimodal particle size distribution. In that case, the above D50 values ​​may apply to only one of the distributions.

[0060] Fine sugars and / or fine cocoa solids may be commercially available or may be produced in a pre-step of the claimed method by applying known processes such as grinding, micronization or similar to coarse sugar or cocoa solids.

[0061] The term bulking agent(s), also known as fillers, can be used as a particulate material to influence the organoleptic or rheological properties of the chocolate composition. Any suitable bulking agent known in the art can be used according to the present invention, including soluble and / or insoluble fibers. Non-limiting examples of insoluble fiber that can be used according to the present invention are dietary fibers, cereal fibers and / or other vegetable fibers. Non-limiting examples of soluble fiber that can be used according to the present invention are resistant dextrin, resistant / modified maltodextrin, polydextrose, β-glucan, galactomannan, fructo-oligosaccharides, gluco-oligosaccharide, galacto-oligosaccharides, MOS Petition 870220109468, dated 11 / 25 / 2022, page 26 / 93 / 60 (mannose-oligosaccharides, also known in the art as mannan-oligosaccharides or manno-oligosaccharides), pectin, plantago, inulin and resistant starch.

[0062] According to the present invention, the at least two particulate materials have different particle sizes D50 from each other. Preferably, the difference is a factor of 3 to 12, preferably a factor of 5 to 10, more preferably a factor of 6 to 8, most preferably a factor of 7. In one example, the particle size D50 of the larger of the at least two particulate materials is at least 7 times larger than the particle size D50 of the smaller of the at least two particulate materials. In another example, the particle size D50 of the larger of the at least two particulate materials is at least 7 times larger than the particle size D50 of the smaller of the at least two particulate materials. Where three or more particulate materials are present in the chocolate composition, the difference between the particle size D50 of each of the three or more particulate materials is at least a factor of 7.

[0063] Preferably, at least two particulate materials are selected from the group consisting of sugars and cocoa solids. Where sugars and cocoa solids are present, the sugar and cocoa solids particles may have different D50 particle sizes. Alternatively or additionally, the cocoa solids and / or sugar may have a bimodal particle size distribution. In a non-limiting example, the first particulate material is coarse sugar, and the second particulate material is fine cocoa solids, or a mixture of fine cocoa solids and coarse cocoa solids. In an alternative non-limiting example, the first particulate material is coarse cocoa solids and the second particulate material is fine sugar, or a mixture of fine sugar and coarse sugar. In another non-limiting example, the first particulate material is coarse cocoa solids contained in cocoa liquor (D50 approximately 10 gm) and the Petition 870220109468, dated 11 / 25 / 2022, page 27 / 93 16 / 60 second particulate matter is fine cocoa solids contained in cocoa liquor (D50 approximately 1 to 2 pm). In an alternative non-limiting example, the first particulate matter is coarse cocoa powder (D50 approximately 10 pm) and the second particulate matter is fine cocoa solids contained in cocoa liquor (D50 approximately 1 to 2 pm). In another non-limiting example, the first particulate matter is coarse cocoa solids contained in cocoa liquor (D50 approximately 10 pm) and the second particulate matter is coarse sugar (D50 approximately 50 pm). In yet another non-limiting example, the first particulate matter is coarse cocoa powder (D50 approximately 10 pm) and the second particulate matter is coarse sugar (D50 approximately 50 pm). Relationship between maximum packing fraction and viscosity

[0064] Molten chocolate is an undiluted suspension where particles are dispersed in a Newtonian fat solution and interact hydrodynamically, increasing viscous dissipations. Dissipation increases with the volume of the solid phase (φ) and diverges as the volume of the solid phase approaches the maximum packing fraction ^mJ) (also called maximum packing density, maximum packing efficiency, or maximum packing volume), as illustrated in Figure 1.

[0065] Viscosity, for use in the present invention, refers to plastic viscosity, which is a standard parameter used in the chocolate production industry. Plastic viscosity is a measure of how easily a material flows once it has started to flow, that is, how thin or thick the material is while it is flowing.

[0066] The viscosity of a suspension can be described by the Krieger-Dougherty model, which is known in the art as: Λ Φ X“a(i) where R is the viscosity of the suspension, Fo is the viscosity of the Petition 870220109468, dated 11 / 25 / 2022, page 28 / 93 / 60 fluid in suspension (in this case, the fat phase) and α is an adjusted factor (adjusted to -2 for the purposes of this disclosure). This empirical model has the advantage of agreeing well with Einstein's theoretical predictions at low solid-phase volume and diverging, as quantitatively expected, when the solid-phase volume tends towards maximum packing density. This is illustrated by the continuous line in Figure 1.

[0067] As shown in equation (1) and Figure 1, an increase in the maximum packing density (specifically, 'Ifmax changes from Φ™χ1 to Φ^χ2) allows a decrease in viscosity (illustrated by the arrow showing the difference between the solid and dashed lines), while the solid phase volume is kept constant. Conversely, increasing the maximum packing density allows an increase in the solid phase volume (i.e., a decrease in fat content) without affecting the viscosity of the chocolate composition. In this way, the applicant surprisingly discovered that the particle packing density can be manipulated and / or optimized to adjust the fat content while controlling the rheological properties of the chocolate, particularly the viscosity. Particle packing parameters

[0068] For the present invention, it is desirable to have a very compact or dense packing of the particulate materials in the reduced-fat chocolate composition, ideally approaching the largest geometrically permissible packing. Packing density is an intrinsic geometric property of a particle system and is influenced by morphological parameters, including particle size distribution and particle shape.

[0069] Particle size distributions that are bimodal (i.e., having two arithmetic modes) or polydisperse (i.e., having more than two arithmetic modes) generally have a packing density Petition 870220109468, dated 11 / 25 / 2022, page 29 / 93 / 60 higher than those that are monodisperse (i.e., having an arithmetic mode), because particles with variable size can more efficiently fill a given space. In short, the space between coarser particles can be occupied by finer particles in a bimodal or polydisperse system, reducing the size of empty interstitial spaces between the particles. In the context of the present invention, the closer the particles are packed, the smaller the space that can be filled by fat, thus allowing a reduction in the total fat content.

[0070] To optimize particle packing, the particle size distribution of a system must be controlled. While it may be theoretically possible to optimize the particle packing of a simple composition experimentally by mixing different proportions of particles with various particle size distributions using trial and error, this is not practically possible for a complex multi-component system like chocolate.

[0071] Particle shape can also affect particle packing. For example, spheres do not organize themselves in the same way as cubes, crushed aggregates, or fibers. Previous research has shown that particles with regular shapes and flat surfaces arrange themselves locally better than those with irregular shapes. Particles with a rounded, smooth shape also generally have a higher packing density than particles with a coarse surface.

[0072] The method of the invention involves determining the ideal particle packing parameters for the particulate materials in the initial chocolate composition. The particle packing parameters may include particle size distribution, particle shape, and / or the relative amounts of at least the two particulate materials. This determination involves analyzing the particulate materials in Petition 870220109468, dated 11 / 25 / 2022, page 30 / 93 / 60 initial chocolate composition system and calculate or predict the ideal particle packing parameters for those particulate materials.

[0073] This determination of ideal particle packing parameters can be performed using mathematical modeling. For example, the variables in the system can be manipulated in a theoretical model to check the effect on the maximum packing fraction, while controlling the viscosity parameter. The ideal particle packing parameters are those that result in the highest maximum packing fraction that is theoretically possible.

[0074] Unlike models that have been used previously (e.g., in document EP1061813), the maximum packing fraction calculation adopted by the inventors, e.g., MEC described below, takes into account both the particle size distribution and the particle shape to estimate the packing density. This makes it possible to obtain much more compact particle packing in the reduced-fat chocolate product. Compressible packing model (CPM)

[0075] Preferably, the mathematical model used is the compressible packing model (CPM) developed by François de Larrard, which is described in Gonçalves, EV; Lannes, SC d. S Food Sci. Technol. 2010, 30, 845-851, and also described in Larrard, F. Concrete Mixture Proportioning: a scientific approach, E&FN SPON: An imprint of Routledge, London and New York, 1999. ISBN 0 419 23500 0 (incorporated here in full for reference). This model takes into account the particle size distribution and particle shape to estimate the maximum packing fraction. CPM is a semi-empirical model developed to describe the packing density achieved by a granular mixture, specifically concrete. The main principle of the model is that all size classes in the mixture interact with all other classes of Petition 870220109468, dated 11 / 25 / 2022, page 31 / 93 20 / 60 sizes in the mixture, which affects the overall packing density. The model also assumes that, for the same material, the shape of a particle is independent of the size classes. The shape coefficient is calculated taking into account the particle size distribution and the maximum packing fraction of each material.

[0076] The inventors unexpectedly discovered that the MEC, which was initially developed for concrete-based materials, can be used to predict and optimize the maximum packing fraction of sugar and cocoa particles. They found that the predicted (by MEC) and measured (by means of the centrifugation measurement method 1 below) maximum packing fractions of different cocoa / sugar mixtures as a function of their composition are equal.

[0077] The compressible packing model (CPM) is actually an improvement on an older model developed by de Larrard and Storvall in 1986, called the Linear Packing Model (LPM). What makes CPM a better packing model than LPM is the fact that it takes into account a packing index K, which depends on the packing of the experimental protocol. This index corresponds to the energy used to experimentally pack a system and therefore makes it possible to have a predictive packing density that is representative of the actual experimentally measured density. CPM allows predicting two types of packing, namely, the actual maximum packing fraction and the virtual maximum packing fraction.The actual maximum packing fraction corresponds to what is known as random close packing (i.e., the packing of particles under a given amount of packing energy), which itself corresponds to the experimental maximum packing fraction described herein. The following will refer to the actual maximum packing fraction predicted by MEC and the experimentally measured actual maximum packing fraction. The fraction of... Petition 870220109468, dated 11 / 25 / 2022, page 32 / 93 21 / 60 maximum virtual packing, as defined by de Larrard, represents the highest maximum packing fraction achievable for a given mixture, assuming perfectly ordered packing (i.e., each particle is placed one by one next to the others). It corresponds to what is known as ordered packing density and will be referred to as . In MEC, the predicted actual maximum packing fraction (presto) is obtained from the virtual maximum packing fraction (^wrruai) thanks to the packing index K. Another important parameter that MEC takes into account is the particulate interactions that generally occur when two or more powders are mixed together. De Larrard refers to these particulate interactions as geometric interactions. He defines three possible geometric interactions and concludes that the most common is what is called partial interaction.This interaction can be defined as the interaction that occurs between two particles with different diameters, not between themselves. Next, the focus will be on binary and polydisperse mixtures whose particles interact partially, to describe how the virtual maximum packing fraction and the predicted real maximum packing fraction are calculated in MEC.

[0078] The prediction of the virtual maximum packing fraction (^Pírtuní) for a given mixture depends on the particle size-to-volume distribution (i.e., each size class and its corresponding volume fraction) of each of its components, its experimental maximum packing fraction (®mitr), the experimental packing index K, and the geometric interactions that occur between the particles.

[0079] Let us take the example of a binary mixture composed of component 1 (coarse particles) and component 2 (fine particles) to demonstrate how the MEC works. Components 1 and 2 have di and d2 as particle diameters, respectively. The MEC assumes that there are Petition 870220109468, dated 11 / 25 / 2022, page 33 / 93 22 / 60 at least one dominant diameter in such a mixture. Therefore, two different configurations can be distinguished. In the first configuration, the coarse particle diameter is dominant. When a fine particle is inserted into the packing of coarse particles, and if the fine particle is not small enough to fill the space between the coarse particles, there is a loosening of the packing of coarse particles, which induces a destructuring of these. This destructuring phenomenon is generally called the loosening effect (Figure 6(a)). In the second configuration where fine particles dominate, when a coarse particle is inserted into the packing of fine particles, an increase in porosity is observed in the vicinity of its surface, leading to another type of destructuring phenomenon called the wall effect (Figure 6(b)).Both effects depend on the geometric interactions between particles of different sizes and are considered a linear function of the maximum packing fraction of the dominant component.

[0080] Next, we detail how de Larrard incorporates the effects described above into the calculation of the virtual maximum packing fraction, studying the same binary system as before (with di > d2) and where partial interaction between particles arises. In the Larrard approach, the virtual maximum packing fraction of a binary mixture can be defined as: ^irfrtunl=0 1 + ® 2 where and ®z are the partial volumes (that is, the volume occupied by each component taking into account the presence of the other component). Next, 3'ie and 3'2 represent the volume fractions of components 1 and 2, respectively, and fii and fiz represent the residual packing fractions of each component taken separately.

[0081] By definition: Petition 870220109468, dated 11 / 25 / 2022, page 34 / 93 23 / 60710i + 02_ 02 0! + 02 yi + y2= 1

[0082] When there is partial interaction between particles, a loosening effect will occur when coarse particles are dominant, while a wall effect will be observed when fine particles are dominant. Therefore, to calculate the virtual maximum packing fraction, the loosening and wall effect coefficients (nLae respectively) are taken into account.

[0083] The loosening effect leads to a decrease in the partial volume ® i due to the presence of fine particles. And as stated earlier, this effect is a linear function of the partial volume $2 because it is assumed that the fine particles are sufficiently far apart from each other. So, in this case, the virtual maximum packing fraction is equal to: 0uirfita? ¢1) 0uírtataí Hi / irtiiní (1'1—+ 0 2 ^íríuaf (1)-(1 -Z ) + ® Z $ virtual ¢1)—+ (0! + 02)(1 —+ ?2 = β 'virtual Virtual Μ 1-^(1-^ / ^)

[0084] The wall effect leads to a reduction in the volume occupied by the fine particles. Here again, we will assume that the reduction is a linear function of the actual maximum packing fraction if the coarse particles are sufficiently far apart from each other. Then we have: Petition 870220109468, dated 11 / 25 / 2022, page 35 / 93 24 / 60 0virtu αϊ (21 0virtu □? ^vfrtuaí ¢2)=$ 1 F ® 2 0i ^irtrtuttf (Z)=®1 + / ^(1-j_ _ Q ^1,2X1 -01 ) 0wratalf2)=£2 + 3'1 ¢01 + 02 )(1 -fiz (1+ $1..2))=_____________Pz______________t_yi(1_+_1 / Ã))

[0085] whatever the dominant diameter, 0virtual(i) and 0^^1(2) can be calculated. Therefore, we can establish that, for any case: 0μΰΐΗαί — 0 virtu dífl) 0vi'rtuaí — 0 virtual (2)

[0086] Logo: 0i ίβι — $2^1 ~ 02 )

[0087] These last inequalities are called, by de Larrard, the impenetrability constraint with respect to components 1 and 2. Therefore, we can conclude from these previous demonstrations, without further concern as to which component is dominant, that: 0vfrtuaí—Úlfí ©yfrtuar (l)i 0uirtuaJ(2))

[0088] The boundary conditions for the coefficients and $1,2 are: nb2=$1..2=0, when d, (no interaction between particles) — = 1 ^1..2 — $1..2 — 1, when di (total interaction between particles)

[0089] The evolution of the virtual maximum packing fraction (0itfrruar), considering particulate interactions, is represented in Figure 7. When there is no interaction or there is partial interaction, the fraction of Petition 870220109468, dated 11 / 25 / 2022, page 36 / 93 25 / 60 maximum virtual packing increases until it reaches an optimum value and then decreases. However, we want to specify that there is not always an ideal when two or more classes are mixed together.

[0090] Now let us consider the general case of a ternary mixture, where di > d2 > ds. Let us assume that 2 is the dominant component and that 1 exerts a walling effect on 2, while 3 exerts a loosening effect on 2. Therefore, ^virtual = 01 + 02 + 03 Vd — ---------------01 +02 +03 V? — -------------+02 +03 _ 03 ^302+02+03 + 3'2+ys = 1

[0091] If we follow the same approach as before, we can conclude that: r 2= ​​- fl2?aj Z- —, TF Cl — 01)

[0092] Logo, uf r tu aí 0 uirtuaí (2) Â β —______________—____________ — (1 - / ?2(1 - (1 — fish's jff2 1— —A + bziPz (1 —VA ))yi— — n2?3^2 / A )?3

[0093] Thanks to the linearity of the equations describing loosening and wall effects, we can easily generalize the equation by providing the virtual maximum packing fraction for a polydisperse mixture of n components of different sizes. When i is dominant Petition 870220109468, dated 11 / 25 / 2022, page 37 / 93 26 / 60 in a polydisperse mixture, the most general equation for the virtual packing fraction is:

[0094] ί-Σ^ι-Pi+Wi-iW'ly; With: aijPi au= J d;

[0095] We are now considering the actual packing fraction of a binary mixture. As already mentioned, there is a packing index K that allows us to deduce the actual maximum packing fraction from the virtual maximum packing fraction. In Larrard's approach, the expression for the packing index K for a binary mixture is: y2 Pz 1 1 más p rs visto ® virtu ctl(l) $ más p rs visto ® uírtualCS)

[0096] For a polydisperse mixture with a dominant component i, the expression for the compaction index K becomes: η n A f 1 (yjwmaKprsúÍ3to '“uirtualCl)

[0097] For a monodisperse mixture: 1g=? ^mas prsufsto

[0098] To be able to use the MEC in a practical way, it can be programmed using Microsoft Excel™ as software. The software programming steps should follow Larrard's approach, which is clearly described in Gonçalves, EV; Lannes, SC d. S Food Sci. Petition 870220109468, dated 11 / 25 / 2022, pp. 38 / 93 / 60 Technol. 2010, 30, 845-851. The software can then be used to determine the ideal particle packing parameters for the initial chocolate composition. Obtaining optimized particulate materials

[0099] Once the ideal particle packing parameters for the initial chocolate composition have been determined, the manufacturer is then able to use this information to produce a reduced-fat version of the initial chocolate composition that has the same type of particulate ingredients as the initial chocolate composition, but in which the characteristics of the particulate materials have been selected or manipulated so that the particle packing parameters of these particulate materials match as closely as possible the previously determined ideal particle packing parameters.

[00100] In practice, it may not be possible to achieve ideal absolute particle packing parameters, so we describe the particle packing parameters in the reduced-fat chocolate composition as being optimized, rather than necessarily ideal. Optimized should be understood to mean that the particle packing parameters are as close as practically possible to being ideal, or are absolutely ideal.

[00101] In one example, the manufacturer may select particulate materials for the composition of reduced-fat chocolate by selecting the best combination of particulate materials from an available set of particulate materials, taking into account their properties such as particle size distribution and particle shape. In another example, the manufacturer may manipulate available particulate materials by altering their size and / or shape using known methods (e.g., crushing, grinding, etc.). In either case, the Petition 870220109468, dated 11 / 25 / 2022, pp. 39 / 93 / 60, aims to obtain particulate materials that adapt as closely as possible to the previously determined ideal particle packing parameters.

[00102] As and when the particle packing parameters are optimized, the reduced-fat chocolate composition has a maximum packing fraction that is greater than the maximum packing fraction of the initial chocolate composition and a viscosity that is substantially identical to the viscosity of the initial chocolate composition. Substantially identical viscosity means that the viscosity of the reduced-fat chocolate composition is equal to that of the initial chocolate composition, or differs from that of the initial chocolate composition within an acceptable limit (e.g., ±5%), taking into account the intended application of the reduced-fat chocolate composition.In other words, the reduced-fat chocolate composition has a viscosity that makes it suitable for the same application as the original chocolate composition, and can be used as a lower-fat alternative, replacement, or substitute for the original chocolate composition.

[00103] In general, it can be verified whether a given chocolate composition is a reduced-fat chocolate composition produced according to the method of the invention, that is, whether the particulate materials in the given chocolate composition are optimized according to said method, because if so, the maximum packing fraction of the given chocolate composition will conform to the mathematical model used in said method. The maximum packing fraction of a given chocolate composition in real life can be measured using the centrifugation measurement method 1 described in the present invention. Alternatively, if characteristics such as particle size distribution and / or shape of the particulate materials of the given chocolate composition are known, Petition 870220109468, dated 11 / 25 / 2022, pp. 40 / 93 / 60, for example, from the literature, the maximum packaging fraction of a given chocolate composition can be mathematically calculated by inserting said values ​​into the MEC described above, for example, using software. This is demonstrated in example 3 below. Example values ​​for maximum packing fraction, viscosity, and yield strength.

[00104] In general, the lower the maximum packing fraction, the higher the fat content of a chocolate composition. A low maximum packing fraction implies that there is a large amount of fat in the system, resulting in inefficient and expensive production. The present invention allows the manufacture of chocolates having a higher maximum packing fraction than that of the initial chocolate composition.

[00105] Typically, a well-packed high-fat system (high maximum packing fraction) should have low viscosity and be easy to process. If the fat content or packing density is reduced, the system will have higher viscosity and become more difficult to process. The applicant has surprisingly found that the fat content can be reduced while maintaining the same viscosity by selecting ingredients to achieve the maximum packing fraction calculation.

[00106] The maximum packing fraction of the reduced-fat chocolate composition obtained by the method of the present invention is greater than that of the initial chocolate composition. Preferably, the maximum packing fraction of the reduced-fat chocolate composition obtained by the method of the present invention is at least 1% greater than that of the initial chocolate composition, or more preferably at least 3% greater than the maximum packing fraction of the initial chocolate composition. In non-limiting examples, the maximum packing fraction of the reduced-fat chocolate composition is greater than or equal to 0.60, 0.61, Petition 870220109468, dated 11 / 25 / 2022, page 41 / 93 30 / 60 0.62, 0.63, 0.64, 0.65, 0.66, 0.67, 0.68, 0.69, 0.70, 0.71, 0.72, 0.73, 0.74 or 0.75.

[00107] Due to the correlation between maximum packing fraction and viscosity, as detailed above with reference to Figure 1, and the importance of viscosity for chocolate processing, the desired maximum packing fraction of the reduced-fat chocolate composition may depend on the eventual application of the chocolate composition. For example, the ideal maximum packing efficiency of a chocolate composition for an extrusion application will be different (e.g., higher) than the maximum packing fraction for a chocolate for a coating application. For example, the maximum packing fraction may be greater than or equal to 0.72 for extrusion applications, greater than or equal to 0.63 for molding applications, greater than or equal to 0.64 for coating applications, or greater than or equal to 0.66 for frozen confectionery applications. The Bingham viscosity value for the reduced-fat chocolate composition is between 0.1 and 10 Pa.s.For example, viscosity can be between 1 and 9 Pa.s, between 2 and 8 Pa.s, between 3 and 7 Pa.s, or between 4 and 6 Pa.s at 40°C.

[00108] Viscosity can be measured using the Bingham plastic model. The Bingham plastic model is a widely used two-parameter rheological model for describing the flow characteristics of many types of fluid. It can be mathematically described as follows: Γ = Γο + μγ

[00109] With: T: Shear stress (Pa) : Yield strength (Pa) f*: Plastic viscosity (Pa.s) T: Shear rate (s1)

[00110] Plastic viscosity is a parameter of the plastic model. Petition 870220109468, dated 11 / 25 / 2022, pp. 42 / 93 / 60 of Bingham. It is the slope of the shear stress / shear rate line above the elastic limit.

[00111] The elastic limit is the minimum stress that must be overcome to initiate flow from rest. The Bingham elastic limit of the reduced-fat chocolate composition of the invention is between 1 and 150 Pa at 40°C. For example, the elastic limit is between 20 and 130 Pa, or between 40 and 110 Pa, or between 60 and 90 Pa.

[00112] The measurement method for viscosity and yield strength is provided in measurement method 2 below.

[00113] The chocolate composition of the invention has a solid phase volume x, and a Bingham plastic viscosity value y in Pa.sa at 40°C or above, where: x is between 0.4 and 0.7; and y < 264x³ - 330x² + 141x - 20.

[00114] Solid phase volume, as used herein, refers to the ratio between the total volume occupied by the particulate materials and the total volume of the molten chocolate composition, which in turn is the sum of the volumes of the solid phase (i.e., particulate materials) and the fat phase. Manufacturing method

[00115] In one example, the method of the present invention involves selecting, i.e., actively choosing, at least two particulate materials from available particulate materials that have optimized particle packing parameters as described above. The choice of particulate materials is therefore guided by mathematical modeling to optimize the particle packing density as described above. It is important that at least two selected particulate materials have different average particle sizes to improve the packing density.

[00116] As the aim of the method is to produce a fat version Petition 870220109468, dated 11 / 25 / 2022, page 43 / 93 / 60. Regarding the reduced-fat composition of an initial chocolate composition, the ingredients (i.e., particulate materials, fat, and emulsifier) ​​selected for use in the reduced-fat chocolate composition will be of the same type as the ingredients used in the initial chocolate composition, except that the particle packing parameters of the particulate materials will be different (optimized). For example, if the initial chocolate composition comprises cocoa solids, sugar, cocoa butter, and PGPR, then the reduced-fat chocolate composition will also contain cocoa solids, sugar, cocoa butter, and PGPR, but the difference is that the cocoa solids and sugar are specifically selected so that the particle packing parameters are optimized.

[00117] In another example, the method of the present invention involves manipulating one or more available particulate materials, for example, by altering their particle size distribution and / or particle shape, so that they possess the optimized particle packing parameters as described above. Non-limiting examples of suitable techniques for performing this manipulation include crushing or grinding.

[00118] Once at least two particulate materials have been obtained, either by selection, or manipulation or both, they are combined with the fat phase and the emulsifier to form a chocolate composition using any known chocolate production techniques.

[00119] The fat and emulsifier can be combined with the particulate materials separately or simultaneously. In one example, the emulsifier is added to the particulate material / fat mixture. In an alternative example, the emulsifier is added to the fat phase before combining with the particulate materials. The fat can be added all at once or in batches.

[00120] The combination preferably occurs during mixing. Petition 870220109468, dated 11 / 25 / 2022, pp. 44 / 93 / 60

[00121] Optionally, the particulate materials can be premixed before combining with the fat phase and the emulsifier.

[00122] Optionally, the particulate materials may be subjected to a refining process. This may occur at any stage of the method.

[00123] The method may also include a conching step. Food product

[00124] The chocolate composition of the present invention may form all or part of a food product. The food product is preferably a confectionery product. Confectionery products are foodstuffs that are predominantly sweet in flavor. Examples of confectionery products include, but are not limited to, chocolate, chocolate-like materials, continuous fat filling materials, frozen confectionery products (such as ice cream), chocolate pieces within a frozen confectionery product, bakery products such as biscuits, cakes, breads and pastries, candies, sweets, gummy candies, sugary candies, tablets, snacks, filled caramels, hard candies, bonbons, cotton candy, caramels, fudge, licorice caramels, marshmallows, nougat, truffles, fondant icing, ganache.The confectionery product according to the present invention may be the entire food product or may form part of a food product, such as a filling, binder, wrapper or coating, inclusion or decoration for a food product. Any combination of the above alternatives is also covered by the present invention.

[00125] Preferably, the confectionery product is a chocolate product. In the context of the present invention, the term chocolate has the same definition as the term chocolate composition (see definition above). Measurement methods Petition 870220109468, dated 11 / 25 / 2022, pp. 45 / 93 / 60 1. Measurement of the maximum packing fraction

[00126] The maximum packing fraction of chocolate solids ($max) is measured by multi-stage centrifugation in a deflocculated state (non-aggregated solids with frictional forces reduced to a minimum through an optimization of the elastic limit) using an emulsifier, PGPR.

[00127] Depending on the recipe (e.g., dark chocolate or milk chocolate), PGPR dosage requires measuring the elastic limit versus PGPR concentration. $max = $initial(Initial / Hybrid)

[00128] where: φί^ = Vsolid / (Vsolid+Vfat) and Vsolid is the volume occupied by the solid particles in the suspension before centrifugation and Vfat is the volume occupied by the fat in the suspension before centrifugation.

[00129] Hinicial (also called H0) and Hequilíbrio are defined below.

[00130] The fat in liquid form is melted cocoa butter and may include emulsifiers and, in the case of milk chocolate, whole milk fat powder.

[00131] Solids (i.e., particulate materials) are: - For dark chocolate, sugar (sucrose), cocoa solids (from cocoa liquor); - For milk chocolate: sugar (sucrose), lactose, cocoa solids (from cocoa liquor), whole milk powder, skimmed milk powder, whey powder. Note that, in the composition calculation, the fat in whole milk powder (typically 26% by weight) is deducted from the formulation mass and added to the liquid fat phase. Table 1: Density of particulate matter______________________ Composition Density (g / mL 2 sf) Fat 0.89 Sugar 1.59 Petition 870220109468, dated 11 / 25 / 2022, pp. 46 / 93 / 60 Compound Density (g / mL 2 sf) Fat-free cocoa solids 1.20 Fat-free milk powder 1.34 Fat-free whey powder 1.31 Device: - Centrifuge: Sorvall Legend XTR Thermo Fisher Scientific (or Sigma 3-16PK), the measurement temperature is 40°C (the centrifuge is preheated, see below). The rotor is TX-750 with 4 round buckets, code 7500 6308.

[00132] The round bucket accommodates a 7500 3638 holder which can hold 7 tubes of 50 ml, that is, a total of 28 tubes.

[00133] - 50 ml polypropylene centrifuge tubes with sealing cap (VWR SuperClear).

[00134] - IKA RWD 20 Digital Stirrer with 4-blade propeller 07 410 00.

[00135] - Metal spatula.

[00136] - Analytical balance with a resolution of 0.01 g.

[00137] - Plastic Pasteur pipettes.

[00138] - Caliper Mitutoyo UK Ltd. (code 500-123U, model no. CD-15B, serial number 287072) with V13GA battery.

[00139] - Oven with fan set to 50°C for melting and conditioning chocolate before centrifugation.

[00140] - Oven with fan set to 50°C for melting chocolate without superfine particles, set to 60°C for melting milk chocolate with superfine particles, set to 80°C for melting dark chocolate with superfine particles.

[00141] - Fine-tipped marker pen.

[00142] - Calibrated thermocouple (digital reading: 0.1°C) Materials: - Cocoa butter in liquid form used for temperature control in ovens and centrifuges.

[00143] - PGPR (stored at 50°C). Petition 870220109468, dated 11 / 25 / 2022, pp. 47 / 93 / 60 Chocolate melting method:

[00144] For regular chocolate, melting at 50°C overnight is sufficient.

[00145] For chocolate with superfine particles, dark chocolates are melted overnight at 80°C and milk chocolates are melted overnight at 60°C.

[00146] After fusion, the contents are carefully mixed with an IKA RWD 20 Digital stirrer with a 4-blade propeller set to 840 rpm for 5 minutes to ensure that all particles are randomly and homogeneously dispersed.

[00147] Starting from φ0 based on the adjacent composition (see definition of φ0 in the next section) and the target φ0, liquid fat needs to be added or removed, taking into account the PGPR dosage (PGPR is considered as fat).

[00148] To ensure a sufficient sample for Fi max, rheology and PSD, prepare the melted chocolate on a mass scale that is sufficient for 3 50 ml centrifuge tubes (fill level ~45 ml). Chocolate composition and Φ0:

[00149] The φ0destination is at least 0.53 for dark chocolate and milk chocolate, as 0.53 has been found to be the value above which the system does not segregate into layers of different particle sizes.

[00150] The ideal PGPR dosage is determined using a flow curve (at 40°C). Different proportions of PGPR are added to the samples, and the viscosity and yield strength are measured to obtain a flow curve. The proportions of PGPR added vary from 0 to 2.5% (in 0.5% increments) by total mass of solid particles. The PGPR proportion at which the yield strength is lowest is the dosage used to deflocculate the sample in order to determine the maximum packing fraction. Without adhering to theory, the minimum yield strength is used because it corresponds to Petition 870220109468, dated 11 / 25 / 2022, page 48 / 93 / 60 elastic limit at which the sample is de-flocculated, meaning there is no interaction between the particles. At the minimum elastic limit, the sample can be considered completely de-flocculated, and to measure the maximum packing fraction, the system must be in a de-flocculated state. Exemplary PGPR flow curves for dark chocolate and milk chocolate, respectively, are shown in Figures 4 and 5.

[00151] The optimum PGPR dosage, where the elastic limit is at its minimum, was found to be 1.5% of total solids for dark chocolate and 2.0% of total solids for milk chocolate.

[00152] Depending on the composition of the chocolate, the initial φ0 may be higher or lower than the target φ0, in other words, fat may need to be added or removed.

[00153] When fat needs to be removed, samples are centrifuged for approximately 1 hour at 4500 rpm. The fat is removed, PGPR is added, and the contents are carefully mixed with a mixer to generate a smooth, fluid paste, which is analyzed directly (without the need for incubation) for φmax.

[00154] Illustration 1: Dark chocolate: Noir 58 HC5738 AA00 with * Sugar 40.84% ​​by weight * Cocoa mass 43.96% by weight (composed of 54% by weight of fat and 46% by weight of cocoa solids) * Cocoa butter 15.20% by weight Table 2: Calculation of PGPR dosage at the initial state. Initial state φο < 0.53 Compound Mass m (g) per 100 g Volume m / d (mL) Volume of solid phase Fat 15.20 + (43.96 x 0.54) = 38.94 43.55 0.505 Sugar 40.84 25.76 0.495 (initial φ) Cocoa solids (43.96 x 0.46) = 20.22 16.85 Solids 61.06 42.61 total 100.00 86.16 1.000 Table 3: Calculation of PGPR dosage in the final state Initial state φ = 0.53 Compound Mass m (g) per 100 g Volume m / d (mL) Volume of solid phase Fat (including PGPR) 33.79 (42.61 / 0.53) x 0.47 = 37.79 0.47 Petition 870220109468, dated 11 / 25 / 2022, pp. 49 / 93 / 60 Initial state φ = 0.53 Compound Mass m (g) per 100 g Volume m / d (mL) Volume of solid phase Sugar 40.84 25.76 0.53 (target φα) Cocoa solids 20.22 16.85 Solids 61.06 42.61 total 94.85 (42.61 / 0.53) = 80.40 1.000

[00155] For 100 g of total mass at the initial state, the amount of total fat to be removed is 5.15 g (38.94 to 33.79), but this includes PGPR to be added, i.e., 0.92 g (1.5% x 61.06 g of solids).

[00156] Thus, 6.07 g of fat are first removed after centrifugation, then 0.92 g of PGPR is added.

[00157] Illustration 2: Milk chocolate: Lacte Equilibre HL3435 AA00 with * Sugar 41.86% by weight * Cocoa mass, 10.77% by weight (composed of 54% by weight of fat and 46% by weight of cocoa solids) * Cocoa butter, 24.64% by weight * Whole milk powder, 22.73% by weight (composed of 26% by weight of fat and 74% by weight of nonfat milk powder) Table 4: Calculation of PGPR dosage at the initial state. Initial state Φ0 < 0.53 Compound Mass m (g) per 100 g Volume m / d (mL) Volume of solid phase Fat 24.64 (10.77 x 0.54) (22.73 x 0.26) = 33.37 40.67 0.486 Sugar 41.86 26.41 0.514 (initial Φ0) Cocoa solids (10.77 x 0.46) = 4.95 4.13 Fat-free milk powder (22.73 x 0.74) = 16.82 12.53 Solids 63.63 43.07 total 100.00 83.74 1.000

[00158] ______Table 5: Calculation of PGPR dosage in the final state _______________________________________Initial state Φ0 = 0.53____________________________ Compound Mass m (g) Volume m / d (mL) Solid Phase Volume Fat (including PGPR) 34.15 (43.07 / 0.53) x 0.47 = 38.19 0.47 Sugar 41.86 26.41 0.53 (Target Φ0) Cocoa Solids 4.95 4.13 Nonfat Milk Powder 16.82 12.53 Solids 61.06 43.07 Total 95.21 (43.07 / 0.53) = 81.26 1.000

[00159] Per 100 g of total mass at the initial state, the amount of total fat to be removed is 2.22 g (36.37 to 34.15), but this includes PGPR to be added, i.e., 0.95 g (1.5% x 63.63 g of solids). Petition 870220109468, dated 11 / 25 / 2022, pp. 50 / 93 / 60

[00160] Thus, 3.17 g of fat are first removed after centrifugation, then 0.95 g of PGPR is added.

[00161] After adding PGPR, the contents are mixed with the IKA RWD 20 Digital stirrer with a 4-blade propeller set to 840 rpm for 5 minutes. The deflaked chocolate is ready for centrifugation. Centrifugation procedure: 1) Centrifuge tubes for filling

[00162] Place the empty tube in a tube holder where the diameter is slightly higher than the test tube to fill the tubes in a vertical position, i.e., without tilting as occurs if the diameter of the holder is too large and the height of the tube holder is too low.

[00163] Transfer the PGPR deflaked chocolate to the 45 ml mark, close the tube with the screw cap and use the fine-tipped marker pen to draw 4 lines on the bottom and top. The 4 lines are at the intersection of the two diagonals.

[00164] The procedure is performed in 3 different tubes for an average of 3 replicates. 2) Centrifuge preheating and startup

[00165] The centrifuge is thermally established before the first centrifugation stage. Preheating takes ~20 minutes and rotates at 4153 rpm to create a hot airflow. Therefore, preheating is done without tubes.

[00166] The centrifuge has 2 modes for selecting speed / RCF. The operating mode is the rotational speed in rpm.

[00167] The parameter selection is: - Acceleration speed 1 (low) - Breaking speed 1 (low) Temperature 40°C Petition 870220109468, dated 11 / 25 / 2022, pp. 51 / 93 / 60 Table 6: Centrifugation steps Centrifugation stage Rotational speed (rpm) Running time (hours)* Temperature (°C) 1 1613 1 40.00 2 2280 1 3 2593 1 4 4500 3 5 4500 1 6 4500 1 7 4500 1

[00168] At the end of centrifugation step 5, record the initial height (Ho) and the height of the dividing line between solids and fat after the centrifugation process (Hequilibrium). The initial height is the total height of the mixture that is placed in the tube (including both the solid and fat phases). Meanwhile, the mixture may initially contain air bubbles that will distort the results. Therefore, the total height measurement is taken after centrifugation so that the bubbles can be removed by centrifugation and the actual total height can be measured.

[00169] Steps 6 and 7 are to check if both heights are constant.

[00170] If they are not, proceed to an extra 1 hour step until they become constant. Results: The maximum packing fraction is: ([llláx = φο [Ho / Hequilíbrio]

[00171] Report the value to 2 decimal places by averaging 3 measurements (3 separate 50 ml centrifuge tubes). 2. Measurement of rheological properties (plastic viscosity and yield strength) Apparatus: - Bohlin C-VOR rheometer equipped with a thermostatically controlled water bath at 40°C. A propeller-style geometry is used for measurements. The vane tool diameter is 25 mm and its height is 40 mm, the outer diameter of the cup is 50 mm and its depth is 60 mm.

[00172] - Rayneri VMI Turbo-Test mixer Petition 870220109468, dated 11 / 25 / 2022, pp. 52 / 93 / 60

[00173] - 600 ml glass beaker (VWR Collection).

[00174] - Metal spatula.

[00175] - Analytical balance with a resolution of 0.01 g.

[00176] - Oven with fan set to 50°C for melting and conditioning the chocolate before sample preparation.

[00177] - Oven with fan set to 50°C for heating sunflower oil, set to 60°C for melting milk chocolate with superfine powder, set to 80°C for melting dark chocolate with superfine powder. Materials: - Chocolate samples (provided by CARGILL) Chocolate melting: For regular chocolate, melting it at 50°C overnight is sufficient.

[00178] For chocolate with superfine particles, dark chocolates are melted overnight at 80°C and milk chocolates are melted overnight at 60°C. Sample preparation: Stir the chocolate sample with a metal spatula when removing it from the oven.

[00179] Pour 150 g into a glass beaker. 150 g is the amount needed to fill the propeller blade geometry.

[00180] Next, mix it using a Rayneri VMI turbo-test mixer at 840 rpm for 5 minutes. The mixture should be made in a water bath to have the sample at 40°C after 5 minutes.

[00181] Rheological measurement must be performed immediately after mixing.

[00182] The samples studied are: Sample 1: Mouscron Noir Dark Chocolate 58 HC5738 AA00 with Petition 870220109468, dated 11 / 25 / 2022, pp. 53 / 93 / 60 * Sugar 40.84% ​​by weight * Cocoa mass, 43.96% by weight (composed of 54% by weight of fat and 46% by weight of cocoa particles) * Cocoa butter, 15.20% by weight Sample 2: Mouscron Lacte Equilibre HL3435 AA00 milk chocolate with * Sugar 41.86% by weight * Cocoa mass, 10.77% by weight (composed of 54% by weight of fat and 46% by weight of cocoa particles) * Cocoa butter, 24.64% by weight * Whole milk powder, 22.73% by weight (composed of 26% by weight of fat and 74% by weight of nonfat milk powder) Measurement procedure: The rheometer cup was filled with the sample and the measurement sequence was initiated.

[00183] The sample is pre-sheared to 300 s at a speed of 177 s-1.

[00184] After a rest of 3 s, the sample is subjected to a decreasing shear rate ramp from 100 s-1 to 1 s-1 for 500 s, then to an increasing shear rate ramp from 1 s-1 to 100 s-1 for 500 s.

[00185] Choose linear acquisition to cover the studied velocity range.

[00186] The sequence of a decreasing ramp allows verification of the reproducibility of the measurements, the stability of the sample, and to ensure that the influence of the thixotropy of the studied system on the rheological behavior is negligible with this protocol.

[00187] Next, we will study only the decreasing curve for data analysis. Petition 870220109468, dated 11 / 25 / 2022, pp. 54 / 93 / 60 Results:

[00188] The flow curves are fitted using the Bingham equation.

[00189] The analysis procedure is as follows: Plot the apparent viscosity as a function of the shear rate.

[00190] - Plot the shear stress as a function of the shear rate, but only for the decreasing curve, meaning shear rates from 100 s-1 to 1 s-1.

[00191] - Add a linear trendline to the curve to obtain a linear equation, as follows: y = ax+b.

[00192] The plastic viscosity and the elastic limit of the sample are given by a and b, respectively. 3. Particle size distribution measurement

[00193] The particle size distribution of the solid chocolate particles is measured by laser diffractometry (in a deflocculated state).

[00194] PGPR is used to disperse the particles in the solvent (i.e., oil). The PGPR dosage required to disperse the particles was determined after several measurements at different dosages (see PGPR dosage section). Definition of terms: The calculation of particle size distribution is based on Mie's theory.

[00195] - d10, d50 and d90 are the characteristic diameters obtained from these calculations.

[00196] - d10 is the volume-based diameter below which 10% of the particles are undersized.

[00197] - d50 is the volume-based diameter below which 50% of the particles are undersized.

[00198] - d90 is the volume-based diameter below which 90% of Petition 870220109468, dated 11 / 25 / 2022, page 55 / 93 / 60 particles are undersized.

[00199] Optical indices (refractive and absorption indices) are necessary for calculating particle size distributions using Mie theory. They are represented by the real and imaginary parts of the material's complex refractive index, defined by: N = n - ik

[00200] With n being the real part and depending on the nature of the material. The imaginary part, k, represents the absorption of the light beam by the crossed particle. In addition to depending on the nature of the material, it also depends on its purity.

[00201] The solid particles are: - For dark chocolate: sugar (sucrose), cocoa particles (from cocoa mass) - For milk chocolate: sugar (sucrose), lactose, cocoa particles (from cocoa mass), whole milk powder, skimmed milk powder, whey powder.

[00202] Sunflower oil is used as a solvent. Table 7: Indices and densities: Compound Density (g / ml) Indices > 2 decimal places 2 decimal places Absorption (IA) Refraction (RI) Sunflower oil 0.89421 0.89 - 1.46 Sugar 1.5852 1.59 0.01 1.54 Fat-free cocoa solids 1.202 1.20 0.1 1.59 Fat-free milk powder 1.342 1.34 0.01 1.342 Fat-free whey powder 1.313 1.31 0.01 1.342 The sample is pre-sheared to put it into a reference modulation state. The temperature remains at 40°C during the measurement. Device: - Mastersizer 3000 laser diffractometer, equipped with a Hydro LV dispersion unit (Malvern Instruments Ltd., Malvern Panalytical, France).

[00203] - Rayneri VMI Turbo-Test Mixer

[00204] - 25 mL glass bottle with pressure cap (VWR) Collection). Petition 870220109468, dated 11 / 25 / 2022, pp. 56 / 93 / 60

[00205] - Metal spatula.

[00206] - Analytical balance with a resolution of 0.01 g.

[00207] - Plastic Pasteur pipettes.

[00208] - Oven with fan set to 50°C for melting and conditioning the chocolate before sample preparation.

[00209] - Oven with fan set to 50°C for heating sunflower oil, set to 60°C for melting milk chocolate with superfine powder, set to 80°C for melting dark chocolate with superfine powder. Materials: - Commercial sunflower oil (AUCHAN, France)

[00210] - Emulsifier: PGPR (supplied by CARGILL).

[00211] - Chocolate samples (provided by CARGILL) Chocolate Fusion:

[00212] For regular chocolate, melting at 50°C overnight is sufficient.

[00213] For chocolate with superfine particles, dark chocolates are melted overnight at 80°C and milk chocolates are melted overnight at 60°C. Sample preparation:

[00214] Add 10 g of melted chocolate to a solution containing 7 g of sunflower oil and 1 g of PGPR.

[00215] Mix the suspension for 5 minutes at 840 rpm with the Rayneri VMI Turbo-Test mixer to ensure that all particles are homogeneously dispersed.

[00216] Place the suspension in the oven or in a bain-marie overnight at 50°C.

[00217] Place 600 ml of sunflower oil at 50°C overnight for each measurement.

[00218] The samples studied are: Petition 870220109468, dated 11 / 25 / 2022, pp. 57 / 93 / 60 Sample 1: Mouscron Noir 58 HC5738 AA00 dark chocolate with * Sugar 40.84% ​​by weight * Cocoa mass 43.96% by weight (composed of 54% by weight of fat and 46% by weight of cocoa particles) * Cocoa butter 15.20% by weight Sample 2: Mouscron Lacte Equilibre HL3435 AA00 milk chocolate with * Sugar 41.86% by weight * Cocoa mass, 10.77% by weight (composed of 54% by weight of fat and 46% by weight of cocoa particles) * Cocoa butter, 24.64% by weight * Whole milk powder, 22.73% by weight (composed of 26% by weight of fat and 74% by weight of nonfat milk powder) Measurement procedure: Enter the necessary parameters for the measurement (sample name, optical indices of particles and solvent, particle shape...). Make sure to set the software to repeat each measurement 5 times.

[00219] Fill the unit cell with 600 ml of pre-heated sunflower oil and cover the cell.

[00220] Lower the prepared sample into the cell until it is 12-15% dark.

[00221] Measuring particle size distribution.

[00222] For dark chocolate samples, two measurements must be made. One measurement using optical sugar indices and another using cocoa indices. A particle size-to-volume distribution is therefore obtained for each measurement.

[00223] For milk chocolate samples, the principle is the same, but three measurements are needed instead of two. The third measurement is Petition 870220109468, dated 11 / 25 / 2022, pp. 58 / 93 47 / 60 made with the optical indices of milk. Results: • Sample 1: Mouscron Noir Dark Chocolate 58 HC5738 AA00 1. Average particle size distribution by volume obtained from five successive measurements using the optical indices of cocoa. 2. Average particle size distribution by volume obtained from five successive measurements using the optical indices of sugar. 3. Estimate the volume proportions of cocoa and sugar particles in the sample.

[00224] Sugar volume ratio (a): (Sugar volume) (Sugar volume / Chocolate particle volume)

[00225] Cocoa particle volume ratio (β): (Volume of cocoa particles) $ (Volume of sugar + Volume of milk particles)

[00226] We acknowledge that: Sugar paste Sugar volume = Sugar density( Cocoa particle mass Volume of cocoa particles = Density of cocoa particles E mass of cocoa particles = 0.46 x Mass of cocoa mass

[00227] For sample 1, we find: 4G, 84 / Q- = _ Q 40.84 / ^(0.46x43.96) / / 139 ''1.2 (0.46x43.96) / — 777 77 — Ü.40 40.84 / . / 1.59 *1.2 Petition 870220109468, dated 11 / 25 / 2022, pp. 59 / 93 48 / 60 4. The particle size distribution by volume for dark chocolate is obtained by averaging the average particle size distribution by volume obtained with the optical indices of cocoa and sugar according to their respective volume proportion.

[00228] For sample 1, in a fixed size: Dark chocolate volume ratio (γ): γ = (α x average particle size distribution by volume obtained with the optical indices of cocoa) + (β x average particle size distribution by volume obtained with the optical indices of sugar) • Sample 2: Mouscron Lacte Equilibre HL3435 AA00 milk chocolate

[00229] The analysis procedure is the same as that described previously. However, in this case, the milk particles must be considered numerous. Therefore, it is necessary to determine their volume ratio. Sugar volume ratio (a): Sugar volume Sugar volume + Cocoa particle volume + Milk particle volume ratio (β): Volume of cocoa particles j? --------------------------------------------------l--------------------------------------------------------Volume of sugar + Volume of cocoa particles + Volume of milk particles Ratio of milk particle volume (Φ): Milk particle volume Sugar volume + Cocoa particle volume 4 - Milk particle volume

[00230] We acknowledge that: Mass of milk particles Volume of milk particles = =----——-— -------— ----——— Milk particle density E mass of milk particles = 0.74 x mass of whole milk powder

[00231] For sample 2, we found: Petition 870220109468, dated 11 / 25 / 2022, page 60 / 93 / 60 (0.46 x 10.77) / 1.59 41.86 / χ(0.46x10.77) / χ(0.74x22.73) / ' ί 1.59 ' *1.2!-''1.34 (0.74x22.73) / '71.59 φ· — -----------------τ------------------------—:---------—— 4186 / ' (0.46x10.77) / . (0.74x22.73) / ' ' / '1.59ύ1.2^^1.34

[00232] In a fixed size: Milk chocolate volume ratio (δ): δ = (α x average particle size distribution by volume obtained with the optical indices of cocoa) (β x average particle size distribution by volume obtained with the optical indices of sugar) (δ x average particle size distribution by volume obtained with the optical indices of milk) Illustrative examples

[00233] The following are exemplary embodiments of the invention.

[00234] Exemplary embodiment 1. A reduced-fat chocolate composition comprising: a continuous fat phase, wherein said fat phase comprises a fat and an emulsifier, and at least two particulate materials distributed throughout said fat phase, wherein the chocolate composition has a solid phase volume xe and a Bingham plastic viscosity value y in Pa.sa at 40°C or above, where: x is between 0.4 and 0.7; and y < 264x³ - 330x² + 141x - 20. Petition 870220109468, dated 11 / 25 / 2022, pp. 61 / 93 / 60

[00235] Exemplary embodiment 2. A method for preparing a reduced-fat chocolate composition, optionally according to exemplary embodiment 1, the method comprising: to provide an initial chocolate composition comprising at least two particulate materials dispersed throughout the fat phase and the emulsifier; Determine the maximum packing fraction and viscosity of the initial chocolate composition; and prepare a reduced-fat version of the initial chocolate composition by: To determine optimized particle packing parameters for at least two particulate materials, wherein the optimized particle packing parameters are optimized such that the reduced-fat chocolate composition has a maximum packing fraction that is greater than the maximum packing fraction of the initial chocolate composition and a viscosity that is substantially identical to the viscosity of the initial chocolate composition; Select at least two particulate materials with optimized particle packing parameters; and combine the selected particulate materials with the fat phase and emulsifier to provide a reduced-fat version of the initial chocolate composition.

[00236] Exemplary embodiment 3. A method, according to exemplary embodiment 2, in which the particle packing parameters include particle size distribution, particle shape and / or the relative amounts of at least two particulate materials.

[00237] Exemplary embodiment 4. A method, according to exemplary embodiment 2 or 3, wherein the optimized particle packing parameters are optimized so that the Petition 870220109468, dated 11 / 25 / 2022, pp. 62 / 93 / 60 reduced-fat chocolate composition has a maximum packaging fraction that is at least 1% greater than the maximum packaging fraction of the initial chocolate composition.

[00238] Exemplary embodiment 5. A method, according to any of the exemplary embodiments 2 to 4, wherein the maximum packing fraction is determined using software that predicts the maximum packing fraction based on input values ​​of the particle size distribution and / or shape of the particulate materials, or wherein the maximum packing fraction ($max) is determined experimentally by measurement method 1.

[00239] Exemplary embodiment 6. A reduced-fat chocolate composition obtained or obtainable by the method of any of the exemplary embodiments 2 to 5.

[00240] Exemplary embodiment 7. A reduced-fat chocolate composition, according to exemplary embodiment 1 or 6, comprising: at least two particulate materials dispersed throughout a continuous fat phase and an emulsifier, the at least two particulate materials having different D50 particle sizes from each other.

[00241] Exemplary embodiment 8. A reduced-fat chocolate composition according to exemplary embodiment 7, wherein the D50 particle sizes of at least two particulate materials differ from each other by a factor between 3 and 12.

[00242] Exemplary embodiment 9. A reduced-fat chocolate composition, according to any of the exemplary embodiments 1 or 6 to 8, having a Bingham viscosity value between 0.1 and 10 Pa and a Bingham elastic limit between 1 and 150 Pa at 40°C.

[00243] Exemplary modality 10. A composition of Petition 870220109468, dated 11 / 25 / 2022, p. 63 / 93 / 60 reduced-fat chocolate, according to any of the exemplary embodiments 1 or 6 to 18, wherein the total fat content of the reduced-fat chocolate composition is up to 20% lower than the total fat content of the initial chocolate composition.

[00244] Exemplary embodiment 11. A reduced-fat chocolate composition, according to exemplary embodiment 10, with a total fat content of 31 to 33% for a molding application, 25 to 27% for an extrusion application, 37 to 40% for a coating application, or 44 to 46% for an ice cream dipping application.

[00245] Exemplary embodiment 12. A reduced-fat chocolate method or composition, according to any of the preceding exemplary embodiments, wherein at least two particulate materials are selected from the group consisting of sugars, cocoa solids, milk solids, bulking agents, calcium carbonate, nutritional particles and flavourings, and / or mixtures of two or more thereof.

[00246] Exemplary embodiment 13. A reduced-fat chocolate method or composition, according to any of the exemplary embodiments above, with the fat in the fat phase comprising cocoa butter, cocoa butter equivalents, cocoa butter alternatives, anhydrous milk fat, fractions thereof and / or mixtures of two or more thereof.

[00247] Exemplary embodiment 14. A reduced-fat chocolate method or composition according to any of the preceding exemplary embodiments, wherein the emulsifier is selected from the group consisting of: lecithin, soy lecithin, polyglycerol polyricinoleate (PGPR), ammonium phosphatide (AMP), sorbitan tristearate, sucrose polyerucate, sucrose polystearate, Petition 870220109468, dated 11 / 25 / 2022, pp. 64 / 93 / 60 mono-di-glycerides phosphates / diacetyl tartaric acid mono-glycerides.

[00248] Exemplary embodiment 15. A food product comprising a reduced-fat chocolate composition, according to any of the exemplary embodiments 1 or 6 to 14. Examples Example 1 - Preparation of sweet fat

[00249] 1. A mixture of 11.7 kg (78%) of granulated sugar (weight) plus 3.3 kg (22%) of liquid cocoa butter is carefully mixed using a Stephan mixer.

[00250] 2. This mixture is passed through a triple cylinder refiner.

[00251] 3. The resulting flakes are collected.

[00252] 4. These flakes are passed through the same triple cylinder refiner a second time;

[00253] 5. 0.15 kg (1%) of cocoa butter is added to the double-crushed flakes.

[00254] 6. This mixture is transferred to a Colette shell (vertical axis).

[00255] 7. It is subjected to conching for 5 hours at 60°C.

[00256] The D50 particle size of sugar in sweet fat is 10.86 sq m. Example 2 - Determining chocolate formulations with the highest maximum packing fraction

[00257] Commercial dark chocolates for coating, molding, ice cream and extrusion applications were analyzed for particle size distribution (PSD) and flow behavior. It was found that the PSD is similar for all applications and that the flow behavior depends on the amount of cocoa butter.

[00258] To perform comparative tests more easily, the Petition 870220109468, dated 11 / 25 / 2022, p. 65 / 93 / 60 commercial chocolate compositions were recreated with sweet fat (prepared according to example 1) and coarse cocoa particles having a D50 particle size of 9.20 pm to give chocolates with the same composition and the same DTP as commercial chocolates (formulations 1 in tables 8 to 12).

[00259] The formulations were then prepared with the same weight composition as the recreated commercial chocolates, but with 50% of the coarse cocoa particles replaced by fine cocoa particles having a D50 particle size of 2.60 µm (formulations 2 in tables 8 to 12). The formulations were also prepared with the same weight composition as the recreated commercial chocolates, but with 100% of the coarse cocoa particles replaced by fine cocoa particles (formulations 3 in tables 8 to 12). Table 8: Molding application Mass, % Formulation 1 (commercial chocolate) Formulation 2 Formulation 3 Sugar (sweet fat) 47.70 49.17 49.51 Cocoa mass (46% cocoa particles + 54% fat) 42.70 21.96 0.00 Fine cocoa mass (46% fine cocoa particles + 54% fat) 0.00 21.96 44.23 Cocoa butter (to be added) 9.29 6.49 5.84 Lecithin 0.40 0.41 0.42 In Formula 1, φ is 0.56. The Formula 3 φ is 0.58. Table 9: Extrusion application Mass, % Formulation 1 (commercial chocolate) Formulation 2 Formulation 3 Sugar (sweet fat) 58.50 59.82 60.42 Cocoa mass (46% cocoa particles + 54% fat) 33.00 16.87 0.00 Fine cocoa mass (46% fine cocoa particles + 54% fat) 0.00 16.87 34.08 Cocoa butter (to be added) 8.00 5.92 4.99 Lecithin 0.50 0.51 0.52 Formula 1 φ is 0.63. The Formula 3 φ is 0.65. Table 10: Coating application Mass, % Formulation 1 (commercial chocolate) Formulation 2 Formulation 3 Sugar (sweet fat) 40.60 41.68 42.11 Cocoa mass (46% cocoa particles + 54% fat) 43.70 22.43 0.00 Petition 870220109468, dated 11 / 25 / 2022, pp. 66 / 93 / 60 Mass, % Formulation 1 (commercial chocolate) Formulation 2 Formulation 3 Fine cocoa mass (46% fine cocoa particles + 54% fat) 0.00 22.43 45.32 Cocoa butter (to be added) 15.10 12.84 11.94 Lecithin 0.60 0.62 0.62 Formula 1 φ is 0.49. The Formula 3 φ is 0.51. Table 11: Ice cream application Mass, % Formulation 1 (commercial chocolate) Formulation 2 Formulation 3 Sugar (sweet fat) 39.50 40.50 40.81 Cocoa mass (46% cocoa particles + 54% fat) 32.50 16.66 0.00 Fine cocoa mass (46% fine cocoa particles + 54% fat) 0.00 16.66 33.57 Cocoa butter (to be added) 27.50 25.66 25.10 Lecithin 0.50 0.51 0.52 Formula 1 φ is 0.43. The Formula 3 φ is 0.44.

[00260] Viscosity and yield strength were measured according to the methods described above and plotted against fat content. The results are shown in Table 12. Table 12: Fat content vs. Bingham viscosity and elastic limit. Viscosity (Pa.s) Elastic Limit (Pa) Total Fat Content (%) Maximum Packing Fraction (pmax) Formulation 1 (commercial chocolate) Extrusion 4 95 25.82 0.715 Molding 2 36 32.3 0.693 Coating 1 11 38.7 0.681 Ice Cream 0.6 3.3 45.05 0.681 Formulation 2 Extrusion 4 110 24.17 0.733 Molding 2.1 47 30.21 0.715 Coating 1 14 36.61 0.705 Ice Cream 0.6 3.4 43.11 0.702 Formulation 3 Extrusion - - - 0.742 Molding - - - 0.722 Coating 1.1 17 34.66 0.713 Ice cream 0.68 6.7 41.73 0.709

[00261] The maximum packing fraction of the formulations was calculated according to measurement method 1 above. Figures 2 and 3 show the correlation between morphology and rheology of the formulations.

[00262] The results show that the maximum packing fraction of formulations 2 and 3 is greater than that of the equivalent commercial chocolate composition, while the viscosity and yield strength of formulations 2 and 3 are very similar to those of the equivalent commercial chocolate formulation, and the fat content is reduced. Therefore, the present Petition 870220109468, dated 11 / 25 / 2022, pp. 67 / 93 / 60: The invention allows the manufacture of a chocolate with less fat and fewer calories that behaves rheologically like a chocolate with higher fat content. This benefit is consistent across the range of chocolate applications.

[00263] Figure 10 shows the % reduction in fat for formulation 2 compared to formulation 1. Figure 11 additionally shows the % reduction in fat for formulation 3. Example 3 - Comparison with reduced-fat chocolate described in document EP1061813

[00264] Document EP1061813 discloses a reduced-fat chocolate in example 5. The objective of this study was to analyze said chocolate to determine whether or not it corresponds to the reduced-fat chocolate compositions described in the present invention.

[00265] The particle size distributions of the particulate materials described in example 5 of document EP1061813 were determined with reference to Figure 2a of said document.

[00266] The density of skimmed milk powder was not measured. However, in the literature, the cited density is 1.13 kg / m3 (see Walstra P, JTM Wouters and TJ Geurts 2006 Dairy Technology 2nd Edition CRC / Taylor & Francis, which is incorporated here by reference).

[00267] The ratios (by weight) of particulate matter disclosed in example 5 of document EP1061813 are: Sugar 68.5% Skimmed milk powder 25.4% Cocoa powder 6.1%

[00268] The values ​​above were entered into a Microsoft Excel™ spreadsheet that was programmed to follow the Larrard approach (MEC) described above and in Gonçalves, EV; Lannes, SC d. S Food Sci. Technol. 2010, 30, 845-851. This output is a maximum fraction value of Petition 870220109468, dated 11 / 25 / 2022, pp. 68 / 93 / 60, packaging of 0.54. This value is low compared to the maximum packaging fraction values ​​described here (greater than or equal to 0.60). Without delving into theory, it is believed that this is due to the fact that the particle size of cocoa powder and skimmed milk powder are very similar in document EP1061813.

[00269] The particulate matter ratios described in documents EP1061813 were then varied to observe the effect on the maximum packing fraction value. The results are presented in Table 13 (CPMars). The variation in the ratio had little effect on the maximum packing fraction value.

[00270] For comparative purposes, the same ratios were then investigated, but the cocoa powder was replaced in the model by a theoretical cocoa powder that has a finer particle size of 1.8 pm. These results are also shown in Table 13 (CP1.8 Rm). Replacing the cocoa powder consistently resulted in higher values ​​of maximum packing fraction. Table 13. Effect of varying dry ingredient ratios on the maximum packing fraction value.___________________________________________ CPMars CP1.8 am Sugar 68, LPD* 25, CP** 7 0.528 0.594 Sugar 76 LPD 19, CP 5 0.542 0.582 Sugar 67 LPD 28 CP 5 0.539 0.597 Sugar 65 LPD 25 CP10 0.545 0.603 Sugar 50 LPD 25 CP 25 0.56 0.621 Sugar 34 LPD 33 CP 33 0.532 0.622 *LPD = skimmed milk powder **CP = cocoa powder Example 4 - Effect of particle shape on maximum packing fraction calculated from the Compressible Packing Model

[00271] A typical cocoa powder having the particle size distribution shown in Figure 8 (measured by granulometry) and a maximum packing fraction of 0.49 (measured by centrifugation) was studied.

[00272] Based on the particle size distribution and the fraction of Petition 870220109468, dated 11 / 25 / 2022, page 69 / 93 / 60 maximum powder packing, the Compressible Packing Model (CPM) allows the computation of a unique powder shape coefficient β (equal to the same for 0.42, as shown in Figure 2). The shape coefficient β corresponds to the maximum packing fraction of a monodisperse powder with the same particle shape. When dealing with polydisperse powders, the model assumes that, for the same powder, the shape of a particle is independent of the size classes.

[00273] In order to study the effect of the shape coefficient on the maximum packing fraction of cocoa, we can vary the shape coefficient here and calculate the corresponding maximum packing fraction from the MEC, maintaining the particle size distribution of Figure 8.

[00274] Figure 9a shows the maximum packing fraction as a function of the shape coefficient for a cocoa powder that has a constant particle size distribution calculated from the MEC. It was observed that an increase in the shape coefficient leads to an increase in the maximum packing fraction of the powder. A shape coefficient equal to 0.64 corresponds to a sphere.

[00275] It is shown in the literature that the particle aspect ratio is one of the main parameters influencing the maximum packing fraction of the particle. The aspect ratio of these powders was calculated from the semi-empirical equation developed by Ahmadah et al. (Oumayma Ahmadah, Contrôle de la rhéologie des liants à faibles impacts environnementaux, Université Gustave Eiffel, Thesis / 2021) and the maximum packing fraction was represented graphically as a function of the aspect ratio (cf. Figure 9b). It was observed that decreasing the particle aspect ratio, while maintaining the particle size distribution constant, leads to an increase in the maximum packing fraction.

[00276] As described in the present invention, increasing the fraction Petition 870220109468, dated 11 / 25 / 2022, p. 70 / 93 / 60, regarding the maximum packing of a powder, allows for a decrease in the cocoa butter content in a chocolate composition while maintaining constant viscosity. As an example, for a reference cocoa liquor composed of the cocoa particle studied here and containing 54% cocoa butter by total mass (i.e., a solid phase volume equal to 0.39), an increase in the formate coefficient from 0.42 to 0.59 (i.e., a decrease in the aspect ratio from 1.8 to 1.2) leads to a decrease in the cocoa butter content from 54% to 41%.

[00277] These results show that the invention method, which uses MEC, takes into account particle shape, and that the influence of particle shape on packaging properties and, therefore, on the selection of ingredients in the chocolate composition, is of paramount importance. Example 5 - Validation study

[00278] Samples of typical dark chocolates for different applications manufactured by Cargill Inc., as well as samples of commercially available chocolate, were analyzed to test the validity of the MEC described herein. Table 14. Composition of typical Cargill Inc. chocolates. Sugar (% by weight) Cocoa particles (% by weight) Fat (% by weight) Lecithin (% by weight) φ rpm max Extrusion 58.5 15.18 25.82 0.5 0.63 0.7 Coating 47.7 19.6 32.2 0.4 0.56 0.74 Molding 40.6 20.1 38.7 0.6 0.49 0.68 Ice cream 39.5 14.95 45.05 0.5 0.42 0.66 Table 15. Rheological properties of typical Cargill Inc. chocolates (as measured according to the methods described herein.) Viscosity (Pa.s) Yield Strength (Pa) Extrusion 4.8 107 Coating 2.3 30.8 Molding 1.1 17 Ice Cream 0.6 2.8

[00279] The commercial dark chocolates were purchased at the supermarket. Jacques, 365 Essential (Delhaize's own brand) and Delicata. Petition 870220109468, dated 11 / 25 / 2022, pp. 71 / 93 / 60 Table 16. The compositions of commercial chocolates (lecithin content is assumed).______________________________________________________________ Sugar (% by weight) Cocoa particles (% by weight) Fat (% by weight) Lecithin (% by weight) φ rpmáx Jacques 48.31 19.78 31.4 0.51 0.57 0.64 365 Essential 49.75 17.74 32 0.51 0.56 0.64 Delicata 41.62 21.48 36.39 0.51 0.52 0.67 Table 17. Rheological properties of commercial chocolates (as measured according to the methods described herein.) Viscosity (Pa.s) Elastic Limit (Pa) Jacques 2.68 50.68 365 Essential 2.57 35.91 Delicata 1.7 24.07

[00280] As can be seen from Figure 12, both the Cargill Inc. samples and the commercial samples fit the master curve of the Krieger-Dougherty equation for the expected performance. These results show that the MEC described here can be used to estimate the performance of chocolates.

[00281] The features disclosed in the preceding description, or the following claims, or the accompanying drawings, expressed in their specific forms or in terms of a means for carrying out the disclosed function, or a method or process for achieving the disclosed result, as appropriate, can, separately or in any combination of such features, be used to carry out the invention in various forms thereof.

[00282] Although certain exemplary embodiments of the invention have been described, the scope of the appended claims is not intended to be limited to those embodiments alone. The claims should be interpreted literally, intentionally and / or to encompass equivalents. Petition 870220109468, dated 11 / 25 / 2022, pp. 72-93

Claims

1 / 5 CLAIMS 1. REDUCED-FAT CHOCOLATE COMPOSITION, characterized by comprising: a continuous fat phase, said fat phase comprising a fat and an emulsifier; and at least two particulate materials distributed throughout said fat phase, wherein the at least two particulate materials are selected from the group consisting of sugars, cocoa solids, milk solids, bulking agents, calcium carbonate, nutritional particles and flavorings and / or mixtures of two or more thereof; wherein the at least two particulate materials have different D50 particle sizes from each other in the reduced-fat chocolate composition, said difference being a factor of 6 to 8, wherein the reduced-fat chocolate composition has a maximum packing fraction greater than or equal to 0.6,wherein the maximum packing fraction is determined by particle packing parameters comprising particle size distribution and particle shape, wherein the total fat content in the reduced-fat chocolate composition is up to 20% less than the total fat content in the initial chocolate composition, wherein the initial chocolate composition comprises the same particulate materials as in the reduced-fat chocolate composition, wherein the initial chocolate composition comprises a fat content between 23% by weight and 50% by weight, wherein the maximum packing fraction of the reduced-fat chocolate composition is at least 1% greater than the maximum packing fraction in the initial chocolate composition, and wherein the reduced-fat chocolate composition comprises a viscosity equal to,or within a limit of ±5% of the initial chocolate composition and where the elastic limit of the reduced-fat chocolate composition is equal to, or within a limit of ±5% of the elastic limit of the initial chocolate composition.

2. REDUCED-FAT CHOCOLATE COMPOSITION according to claim 1, characterized in that the maximum packing fraction is determined by the compressible packing design.

3. REDUCED FAT CHOCOLATE COMPOSITION, according to any one of claims 1 to 2, characterized by having a solid phase volume xe and a Bingham plastic viscosity value y in Pa.sa at 40 °C or above, where: x is 0.4 to 0.7; and y < 264x3-330x2+141x-20.

4. REDUCED-FAT CHOCOLATE COMPOSITION, according to any one of claims 1 to 3, characterized by having a Bingham plastic viscosity value between 0.1 and 10 Pa and a Bingham elastic limit between 1 and 150 Pa at 40 °C.

5. REDUCED-FAT CHOCOLATE COMPOSITION, according to any one of claims 1 to 4, characterized in that the total fat content is 31 to 33% for a molding application, 25 to 27% for an extrusion application, 37 to 40% for a coating application, or 44 to 46% for an ice cream dipping application.

6. REDUCED FAT CHOCOLATE COMPOSITION, according to any one of claims 1 to 5, Petition 870260046816, dated 05 / 18 / 2026, p. 22 / 25 3 / 5 characterized in that the fat in the fat phase comprises cocoa butter, cocoa butter equivalents, cocoa butter alternatives, anhydrous milk fat, fractions thereof and / or mixtures of two or more thereof.

7. REDUCED FAT CHOCOLATE COMPOSITION, according to any one of claims 1 to 6, characterized in that the emulsifier is selected from the group consisting of: lecithin, soy lecithin, polyglycerol polyricinoleate (PGPR), ammonium phosphatide (AMP), sorbitan tristearate, sucrose polyerucate, sucrose polystearate, mono-di-glycerides phosphates / diacetyl tartaric acid monoglycerides.

8. FOOD PRODUCT, characterized by comprising a reduced-fat chocolate composition, as defined in any one of claims 1 to 7.

9. METHOD FOR PREPARING A REDUCED-FAT CHOCOLATE COMPOSITION, as defined in any one of claims 1 to 7, the method being characterized by comprising: (a) providing an initial chocolate composition comprising: a continuous fat phase, said fat phase comprising a fat and an emulsifier, wherein the initial chocolate composition comprises a fat content between 23% by weight and 50% by weight; and at least two particulate materials distributed throughout said fat phase, wherein the at least two particulate materials are selected from the group consisting of sugars, cocoa solids, milk solids, bulking agents, calcium carbonate, nutritional particles and flavorings and / or mixtures of two or more thereof; (b) optionally, measure the maximum packing fraction and viscosity of the initial chocolate composition;and (c) prepare a reduced-fat version of the initial chocolate composition by: i) determining the optimized particle packing parameters for at least two particulate materials of the initial chocolate composition, wherein the optimized particle packing parameters are optimized such that the reduced-fat chocolate composition has a maximum packing fraction value that is greater than or equal to 0.6 and the maximum packing fraction value of the initial chocolate composition is less than the maximum packing fraction in the reduced-fat chocolate composition, and wherein the optimized particle packing parameters include particle size distribution and particle shape;ii) select for the reduced-fat chocolate composition at least two particulate materials that are identical to the at least two particulate materials of the initial chocolate composition, except for the fact that they have optimized particle packing parameters, wherein the at least two particulate materials in the reduced-fat chocolate composition have different D50 particle sizes, said difference being a factor of 6 to 8;and iii) combine the selected particulate materials with a fat phase and emulsifier that are identical to the fat phase and emulsifier of the initial chocolate composition to provide a reduced-fat version of the initial chocolate composition, wherein the total fat content in the reduced-fat chocolate composition is up to 20% lower than the total fat content in the initial chocolate composition and wherein the reduced-fat chocolate composition has a viscosity that is identical to, or within ±5% of, the viscosity of the initial chocolate composition.

10. METHOD, according to claim 9, characterized in that the optimized particle packing parameters are optimized such that the reduced-fat chocolate composition has a maximum packing fraction that is at least 1% greater than the maximum packing fraction of the initial chocolate composition.

11. METHOD, according to claim 9 or 10, characterized in that the optimized particle packing parameters are determined using mathematical modeling.

12. METHOD, according to any one of claims 9 to 11, characterized in that the fat in the fat phase comprises cocoa butter, cocoa butter equivalents, cocoa butter alternatives, anhydrous milk fat, fractions thereof and / or mixtures of two or more thereof.

13. METHOD, according to any one of claims 9 to 12, characterized in that the emulsifier is selected from the group consisting of: lecithin, soy lecithin, polyglycerol polyricinoleate (PGPR), ammonium phosphatide (AMP), sorbitan tristearate, sucrose polyerucate, sucrose polystearate, mono-di-glycerides phosphates / diacetyl tartaric acid monoglycerides. Petition 870260046816, dated 05 / 18 / 2026, page 25 / 25

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