Chocolate composition comprising omega-3-fatty acids

Abstract

The present invention relates to a chocolate product and methods of making a chocolate product comprising omega-3 fatty acids. The chocolate product according to the present invention comprises at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, a plant-based milk powder, optionally a sweetener and between 2-6 % by weight of omega-3 fatty acids.

Description

[0001] CHOCOLATE COMPOSITION COMPRISING OMEGA-3-FATTY ACIDS

[0002] FIELD OF THE INVENTION

[0003] The present disclosure relates to chocolate products comprising omega-3-fatty acids and methods for manufacturing such chocolate products.

[0004] BACKGROUND

[0005] Omega-3 fatty acids play an important role in human health. Omega-3 fatty acids are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond, three atoms away from the terminal methyl group in their chemical structure. The three types of omega-3 fatty acids involved in human physiology are a-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA comprise 18 carbons and 3 double bonds at carbon atoms 9, 12 and 15, EPA comprises 20 carbons and 5 double bonds at carbon atoms 5, 8, 11, 14 and 17 and DHA comprises 22 carbons and 6 double bonds at carbon atoms 4, 7, 10, 13, 16 and 19. ALA can be found in plants, while DHA and EPA are found in algae and fish.

[0006] Mammals are unable to synthesize the essential omega-3 fatty acids and can only obtain it through diet. However, when available, ALA can be used to form EPA and DHA. With that said, the human body generally uses ALA for energy, and conversion into EPA and DHA is very limited.

[0007] Omega-3 fatty acids are an integral part of cell membranes throughout the body and affect the function of the cell receptors in these membranes. They provide the starting point for making hormones that regulate blood clotting, contraction and relaxation of artery walls, and inflammation. They also bind to receptors in cells that regulate genetic function. Several clinical and epidemiologic studies have implicated that omega-3 insufficiency is related to cardiovascular and cerebral diseases, including coronary heart disease and stroke.

[0008] The recommended daily intake (RDI) of omega-3 fatty acids is at least 250 mg EPA and DHA per day. However, some studies suggest that higher doses of omega-3, such as doses of up to and above 2000 mg per day have a positive impact on health, e.g. by increasing anti-inflammatory responses.

[0009] If sufficient amounts of omega-3 fatty acids are not obtained through diet, omega-3 fatty acid supplements obtained from microalgae or fish are also available in the form of oils and capsules. Unfortunately, the oils have a distinct taste, which some users cannot reconcile themselves with. Furthermore, the capsules are often large and uncomfortable to swallow. Thus, to decrease omega-3 insufficiency in the population and / or increase health, it would be advantageous to have an omega-3 supplement, which could be consumed by people whose omega- 3 needs are not covered by their diary and who does not want to consume omega-3 as oils or capsules. One possible solution is to include omega-3 in food products. However, the physical and chemical characteristics of omega-3 oils, including the highly unsaturated nature of omega-3 fatty acids which are susceptible to oxidation and readily produce off flavours and odours, which are deemed undesirable by consumers, limit their application in food. Furthermore, the distinct taste of omega-3 becomes particularly distinct, when the amount of omega-3 in a food product exceeds 1%. Thus, with 1% omega-3 fatty acids, at least 25 g food product is needed to cover the daily recommended intake of omega-3.

[0010] Hence, it would be advantageous to have an omega-3 food product comprising at least the daily recommended dose of omega-3, which is deemed desirable by consumers e.g. not having any undesirable flavours or odours. Furthermore, it would be advantageous to have a food product where the recommended daily dose of omega-3 can be obtained in less than 25 g food product, preferably in less than 10 g food product.

[0011] SUMMARY

[0012] It is an object of the present disclosure to provide an omega-3 food product comprising at least the daily recommended dose of omega-3, which is deemed desirable by consumers e.g. not having any undesirable flavours or odours. Furthermore, it is an object of the present invention to find a food product where the recommended daily dose of omega-3 can be obtained in less than 25 g food product, preferably in less than 10 g food product. Finally, it is an object of the present invention to provide a vegan omega-3 food product which also achieves the other objects of the present invention.

[0013] Thus, in a first aspect the present invention relates to a chocolate product comprising at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, a plant-based milk powder, optionally a sweetener, between 2-6 % by weight of omega-3 fatty acids.

[0014] In a second aspect the present invention relates to a chocolate product obtainable by a method comprising a step of mixing the following ingredients: at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, plant-based milk powder, optionally a sweetener, between 2-6 % by weight of omega-3 fatty acids.

[0015] In a third aspect, the present invention relates to a method of manufacturing a chocolate product having a predetermined weight between 6 and 12.5 g according to the first or second aspect of the invention, the method comprising the steps of: providing a chocolate mass comprising: o at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, o a plant-based milk powder, o optionally a sweetener, mixing the chocolate mass, tempering the chocolate mass according to a predetermined tempering scheme, adding between 2-6 % by weight of omega-3 fatty acids before or during tempering of the chocolate mass, putting the chocolate mass in forms and letting the chocolate set under predetermined chilling conditions.

[0016] DETAILED DESCRIPTION

[0017] In a first aspect the present invention relates to a chocolate product comprising at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, a plant-based milk powder, optionally a sweetener, between 2-6 % by weight of omega-3 fatty acids.

[0018] In a second aspect the present invention relates to a chocolate product obtainable by a method comprising a step of mixing the following ingredients: at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, plant-based milk powder, optionally a sweetener, between 2-6 % by weight of omega-3 fatty acids.

[0019] The present inventors have found that chocolate is a suitable carrier for omega-3 fatty acids under certain conditions. However, they also found that there are some problems with using omega-3 fatty acids in chocolate. For a chocolate to be deemed desirable by users, two major factors play a role: Taste and texture of the chocolate.

[0020] The present inventors have found that the distinct taste of omega-3 fatty acids becomes particularly distinct, when the amount of omega-3 in chocolate becomes too high. Furthermore, they have found that not all omega-3 products are suitable to use in chocolate, including omega 3 powder, since the powder affects the taste of the chocolate even at very low concentrations of omega-3 powder in the chocolate. Also, the powder may negatively affect the texture of the chocolate.

[0021] The present inventors further found that omega-3 oil from microalgae is the best omega-3 source to use in chocolate. A high amount of monounsaturated or polyunsaturated fatty acids, including omega-3 fatty acids, in the chocolate results in a softer and easier to melt product, whereas long chain fatty acids or saturated fatty acids results in a hard and fast melt product. The present inventors found that it is desirable to use an omega-3 oil with a high amount of omega-3 fatty acids, to get a chocolate product comprising > 1% omega-3 and having an acceptable texture. This is because a lower amount of oil in general, prevents other fatty acids of the oil of effecting the texture, as long as the total amount of oil used in kept as low as possible. The present inventors found that an oil comprising more than 40% by weight omega-3 fatty acids was suitable. Furthermore, the present inventors surprisingly found, that by increasing the amount of cocoa butter in the chocolate product, they could also increase the amount of omega-3 oil without effecting the texture significantly. Surprisingly, the present inventors also found that addition of coconut milk powder to the chocolate product, allowed a higher concentration of omega-3 in the chocolate product, without effecting the taste.

[0022] Chocolate with a high content of cocoa has been recognized as an important alternative antioxidant in the diet and small amounts every day can have a positive impact on health. However, only in small amounts. Daily intake of more than 10 g is generally not recommended. If the daily intake exceeds 10 g, the negative impact on health may outweigh the positive. A chocolate according to the present invention, allows the consumer to get the >250 mg omega 3 fatty acids i.e. more than the minimum recommended dose of omega-3 fatty acids, in a 10 g chocolate product or even less than 10 g. In this way, the health benefits of chocolate and omega-3 fatty acids can be combined, without the other components of the chocolate negatively effecting the health benefits. In preferred embodiments, the chocolate product is a chocolate bar with a weight of between 6 and 12.5 g and wherein the amount of omega-3 fatty acids in the chocolate product is between 250 mg and 750 mg.

[0023] In some embodiments, the chocolate bar has a weight of 12 g and the amount of omega-3 fatty acids in the chocolate product is between 250 mg and 720 mg. In some embodiments, the chocolate bar has a weight of 10 g and the amount of omega-3 fatty acids in the chocolate product is between 250 mg and 600 mg. In some embodiments, the chocolate bar has a weight of 8 g and the amount of omega-3 fatty acids in the chocolate product is between 250 mg and 480 mg. In some embodiments, the chocolate bar has a weight of 6 g and the amount of omega-3 fatty acids in the chocolate product is between 250 mg and 360 mg.

[0024] Herein, omega-3 fatty acids, also called omega-3 oils, co-3 fatty acids, r?-3 fatty acids or simply omega 3's, are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond, three atoms away from the terminal methyl group in their chemical structure. The three types of omega-3 fatty acids involved in human physiology are a-linolenic acid (APA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA comprise 18 carbons and 3 double bonds at carbon atoms 9, 12 and 15, EPA comprises 20 carbons and 5 double bonds at carbon atoms 11, 14 and 17 and DHA comprises 22 carbons and 6 double bonds at carbon atoms 4, 7, 10, 13, 16 and 19. When referring to omega-3 fatty acids, this includes ALA and / or EPA and / or DHA. A chocolate product according to the present invention has been found to deliver a desirable taste, even when comprising >2% weight of omega-3 fatty acids and up to 6% weight of omega-3 fatty acids. Furthermore, the chocolate maintains a texture and smell similar to that of normal chocolate. The present inventors have found that this is desirable to add omega-3 oil from microalgae with a high percentage of omega-3 fatty acids. However, the oil could also be another type of oil, such as a vegan oil, as long as the oil comprises a high percentage of omega-3 fatty acids. Preferably, at least 30% omega-3 fatty acids, more preferably at least 40% omega-3 fatty acids, such as at least 50% omega-3 fatty acids. If a lower amount than 30% omega-3 fatty acids is used, more oil is needed to obtain a chocolate product comprising between 2-6% omega-3 fatty acids, which may affect the texture of the chocolate product negatively.

[0025] In preferred embodiments, the omega-3 fatty acids of the chocolate product are obtained from microalgae oil. In some embodiments, the chocolate product comprises microalgae oil. Microalgae oil has a high content of both eicosapentaenoic acid (EPA) and docosa hexaenoic acid (DHA) which is preferred.

[0026] In some embodiments, the 2-6% omega-3 fatty acids of the chocolate product are obtained from microalgae oil comprising at least 30% omega-3 fatty acids, preferably at least 40% omega-3 fatty acids, such as 50% or more omega-3 fatty acids. In other words, the chocolate product comprises microalgae oil comprising at least 30% omega-3 fatty acids, preferably at least 40% omega-3 fatty acids, such as 50% or more omega-3 fatty acids and the chocolate product comprises the microalgae oil in an amount such that the total amount of omega-3 fatty acids in the chocolate product is between 2-6% by weight.

[0027] In some embodiments, the 2-6% omega-3 fatty acids of the chocolate product are obtained from microalgae oil comprising between 40-60% by weight omega-3 fatty acids. In other words, the chocolate product comprises microalgae oil comprising between 40-60% omega-3 fatty acids and the chocolate product comprises an amount of microalgae oil such that the total amount of omega- 3 fatty acids in the chocolate product is between 2-6% by weight.

[0028] In some embodiments, the chocolate product comprises between 4-10% microalgae oil comprising between 40-60% omega-3 fatty acids, preferably at least 30% EPA and DHA, such as at least 45% EPA and DHA.

[0029] In preferred embodiments, the chocolate product comprises between 2-6% weight omega-3 fatty acids. In some embodiments, the chocolate product comprises between 2-5% omega-3 fatty acids, such as between 2-4% by weight omega-3 fatty acids, such as 2.5-4.5% by weight omega-3 fatty acids, such as between 2.5-4% weight omega-3 fatty acids, such as between 2.5-3.5% by weight omega-3 fatty acids.

[0030] In some embodiments, the 2-6% by weight omega-3 fatty acids of the chocolate product consist of or essentially consist of o-linolenic acid (ALA), eicosa pentaenoic acid (EPA) and docosahexaenoic acid (DHA). In preferred embodiments, the 2-6% by weight omega-3 fatty acids of the chocolate product consist of or essentially consist of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

[0031] In some embodiments, the omega-3 oil is obtained from the microalgae Schizochytrium sp.

[0032] In some embodiments, the chocolate product further comprises at least one aroma, such as orange aroma. The present inventors have found that adding an aroma, such as orange aroma, further mask the undesirable taste of the oil. Furthermore, the inventors found that adding salt, enhance the taste of chocolate, without also enhancing the taste of the oil.

[0033] A preferred omega-3 oil to mix in the chocolate is pure vegan omega-3 oil from Ecoltr®. The oil is obtained from marine microalgae Schizochytrium sp., comprises 48% DHA and EPA and a total of 54% omega-3 fatty acids (2300 mg EPA+DHA / 4.7 g or 5 ml oil and 2550 mg omega-3 fatty acids / 4.7 g or 5 ml oil). Furthermore, the oil comprises orange aroma, natural rosemary extract, antioxidants, tocopherol and ascorbyl palmiate.

[0034] When talking about chocolate products, the term cacao and cocoa may be used. In the art, there is no complete agreement on when to use the terms cacao and cocoa respectively. Sometimes, cacao refers to the pod and beans before they are fermented. After fermentation, the pods and beans may be referred to as cocoa. However, herein, cacao and cocoa are used interchangeably, such that cocoa refers to both cacao and cocoa products and cacao refers to both cacao and cocoa products.

[0035] Herein, cacao matter is used to refers to all parts in the chocolate product obtained from the cacao bean, before or after processing (including cocoa butter and dry cocoa matter).

[0036] Chocolate is made from cacao beans — or rather seeds — from the Theobroma cacao tree. This plant produces large, pod-like fruits, each containing 20-60 beans surrounded by a sticky, sweettart white pulp. The contents of the beans provide the basis for chocolate products. The raw beans contained within the sticky matrix of the cacao pod do not taste like chocolate. Therefore, even raw cacao products are not made with beans straight from the pod. Rather, once cacao beans are harvested, they go through several processing steps, including fermentation, drying, roasting, crushing and grinding. In brief, the basic process may include one or more of:

[0037] 1. Fermentation: The beans (with some sticky pulp still clinging on) are put into bins and covered for a few days so microbes that feed on the pulp can ferment the beans. This starts to develop the distinctive chocolate flavor and aroma.

[0038] 2. Drying: The fermented beans are dried for several days. Once dry, they may be sorted and sold to chocolate makers.

[0039] 3. Roasting: The dried beans are roasted unless a raw product is desired. Roasting more fully develops the chocolate flavor and gives them some sweetness.

[0040] 4. Crushing: The beans are crushed and separated from their outer hulls, resulting in broken cacao pieces called nibs.

[0041] 5. Grinding: Nibs are ground, producing a non-alcoholic liquor which may be referred to as cocoa mass, cocoa liquor or chocolate liquor. Now it's ready to be made into chocolate products.

[0042] To make chocolate, the liquor may be mixed with other ingredients, including sweetener and / or milk powder, directly after grinding. Approximately 45-55% of the cacao bean is cocoa butter and approximately 45-55% of the cacao bean is dry matter. Thus, when making chocolate from chocolate liquor, the chocolate liquor will comprise approximately 45-55% cocoa butter and approximately 45- 55% dry cacao matter. However, when making chocolate, additional cocoa butter may be added to get a higher percentage of cocoa butter than dry cocoa matter in the final chocolate product.

[0043] To make cocoa powder or cocoa dry matter, also referred to as cocoa solids, the liquor — which is roughly half fat in the form of cocoa butter — can be pressed to remove most of the fat. Cocoa dry matter and cocoa butter may be provided from separate sources and mixed with other ingredients, including sweetener and / or milk powder to form chocolate.

[0044] Dark chocolate often comprises between 50-90% dry cocoa matter, cocoa butter, and a sweetener, whereas milk chocolate contains anywhere from 10-50% dry cocoa matter, cocoa butter, milk in some form, and a sweetener.

[0045] The chocolate product of the present invention comprises at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, optionally a plant-based milk powder, optionally a sweetener and between 2- 6 % by weight of omega-3 fatty acids.

[0046] In some embodiments, the cacao matter comprises at between 40-60% by weight cocoa butter and between 40-60% by weight dry cacao matter. In some embodiments, the cacao matter comprises at between 45-55% by weight cocoa butter and between 45-55% by weight dry cacao matter.

[0047] The chocolate product of the present invention comprises between 45-90% by weight cacao matter obtained from cacao beans. The chocolate product of the present invention comprises between 20 and 45% by weight dry cocoa matter and between 25 and 45% cocoa butter.

[0048] In some embodiments, the chocolate product of the present invention comprises between 20 and 45% by weight dry cocoa matter. In some embodiments, the chocolate product of the present invention comprises between 25 and 45% by weight cocoa butter.

[0049] In some embodiments, the chocolate product comprises at least 21% by weight dry cacao matter, such as at least 22% by weight dry cacao matter, such as at least 23% by weight dry cacao matter. In some embodiments, the total amount of cocoa butter in the chocolate product is at least 25% by weight, preferably at least 27% by weight, such as at least 28% by weight, such as at least 30% by weight.

[0050] In some embodiments, the total amount of cocoa butter in the chocolate product is 28.2% by weight. In some embodiments, the total amount of cocoa butter in the chocolate product is 23.5% by weight.

[0051] The inventors found that increasing the amount of cocoa butter in the chocolate product, allows the use of a higher concentration of omega-3 oil, without compromising with the texture of the chocolate product.

[0052] In some embodiments, the ratio between cocoa butter and dry cacao matter is approximately 1: 1

[0053] In some embodiments, the chocolate product further comprises a plant-based milk powder. In some embodiments, the plant-based milk or plant-based milk powder is coconut milk powder or oat milk powder or wheat milk powder or soy milk powder, preferably coconut milk powder. The chocolate product may comprise between 5% and 40% by weight plant-based milk powder. In preferred embodiments, the chocolate product comprises at between 18 and 20% by weight plantbased milk powder, such as 18.8 % by weight plant-based milk powder.

[0054] Surprisingly, the inventors have found that addition of coconut milk powder has a positive impact on the taste of the chocolate product, and the omega-3 fatty acids are tolerable in higher amounts with the addition of coconut milk powder, whereas diary milk powder has a negative impact on the taste of the chocolate product. Thus, the chocolate product of the present invention is preferably vegan, allowing it to be consumed by vegans or people that cannot tolerate diary milk.

[0055] Further, it was found that even a small amount of plant-based milk powder was sufficient to mask the taste of omega-3 oil, such that the taste was acceptable even in the presence of up to 6% by weight of omega-3 fatty acids. Thus, chocolate with a high content of cocoa (dark chocolate) containing omega-3 oils and having an acceptable taste profile could be produced. Such chocolate is believed to be healthier by consumers. Accordingly, in one preferred embodiment, the chocolate product may comprise between 3% and 20% by weight plant-based milk powder, such as between 5% and 20% by weight plant-based milk powder or 10% and 20% by weight plant-based milk powder or 15% and 20% by weight plant-based milk powder. Even more preferred, the chocolate product may comprise between 5% and 15% by weight plant-based milk powder. Even more preferred, the chocolate product may comprise between 5% and 10% by weight plant-based milk powder.

[0056] In preferred embodiments, the chocolate product of the present invention comprises a sweetener. However, in some embodiments, the chocolate product does not comprise a sweetener.

[0057] In some embodiments, the sweetener is a powdered sugar or a sugar-free sweetener selected from the group consisting of: coconut sugar, cane sugar, monk fruit powder, maltitol, erythritol, stevia and vanilla sugar. Liquid containing sweeteners, such as agave sirup etc., is not suitable for the chocolate product, as the liquid disrupts the texture of the chocolate product.

[0058] In some embodiments, the chocolate product comprises between 1-40% by weight sweetener.

[0059] In general, some sweeteners are required in smaller amounts than other sweeteners to provide the same degree of sweetness. In some embodiments, the sweetener is selected from sugar or cane sugar and the amount of sweetener is between 15-40% by weight.

[0060] In other embodiments, the sweetener is selected from vanilla sugar or stevia and the amount of sweetener is between 1-5% by weight.

[0061] In preferred embodiments, the sweetener is cane sugar and the amount of cane sugar in the chocolate product is between 20-25%, such as 23.5%.

[0062] In some embodiments, the ratio between cocoa butter, dry cacao matter and sweetener is approximately 1:1: 1.

[0063] In some embodiments, at least some of the chocolate product comprises crystals which are on polyform V. In some embodiments, at least 30% of the chocolate product comprises crystal on polyform V, such as at least 40%, such as at least 50%, such as at least 70% or at least 80% or at least 90%. Polyform V may also be referred to as [32 polyform in the art and is important for different properties of the chocolate product, including gloss, snap, texture, melting and sensation in the mouth.

[0064] In preferred embodiments, the present invention relates to a chocolate product comprising between 50-52%, such as 51.7%, by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 28% by weight, between 18-20%, such as 18.8%, by weight plant-based milk powder, between 23-24%, such as 23.5%, by weight cane sugar between 4-10%, such as 6%, by weight of omega-3 oil, wherein the omega-3 oil comprises more than 45% by weight of DHA and EPA.

[0065] In preferred embodiments, the present invention relates to a chocolate product obtainable by a method comprising a step of mixing the following ingredients: between 50-52%, such as 51.7%, by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 28% by weight, between 18-20%, such as 18.8%, by weight plant-based milk powder, between 23-24%, such as 23.5%, by weight cane sugar between 4-10%, such as 6%, by weight of omega-3 oil, wherein the omega-3 oil comprises more than 45% by weight of DHA and EPA.

[0066] In a third aspect, the present invention relates to a method of manufacturing a chocolate product having a predetermined weight between 6 and 12.5 g according to the first or second aspect of the invention, the method comprising the steps of: providing a chocolate mass comprising: o at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, o a plant-based milk powder, o optionally a sweetener, mixing the chocolate mass tempering the chocolate mass according to a predetermined tempering scheme, adding between 2-6 % by weight of omega-3 fatty acids before or during tempering of the chocolate mass putting the chocolate mass in forms and letting the chocolate set under predetermined chilling conditions

[0067] In some embodiments, the step of providing a chocolate mass comprises sorting, roasting, cracking and winnowing a predetermined amount of cacao beans to obtain cacao matter essentially consisting of cocoa nibs, mixing cacao matter, plant-based milk powder and sweetener during melanging which includes refining and conching

[0068] In some embodiments, the omega-3 oil is added to the chocolate mass before tempering.

[0069] In some embodiments, the omega-3 oil is added to the chocolate mass during tempering.

[0070] In some embodiments, the predetermined tempering scheme includes heating the chocolate mass to a temperature of 44 degrees Celsius where all crystal forms in the chocolate are melted, cooling the chocolate mass to 30.1 degrees Celsius and reheating the chocolate mass to 30.8 degrees Celsius. In some embodiments, the predetermined chilling conditions comprise cooling the chocolate mass at 7 degrees Celsius for 10 minutes, whereafter the chocolate is transferred to a cold store at 17 degrees Celsius.

[0071] The predetermined tempering scheme and chilling conditions for a chocolate product may be determined by the skilled person, dependent on the amount of different ingredients in the chocolate mass.

[0072] One example of a method of making a chocolate product according to the present invention comprises:

[0073] 1. Sorting: Cocoa beans are taken out of sacks and sorted and on a 2-3 mm mesh table. Bad beans that have mould, are broken or badly fermented beans are sorted out and cocoa beans are weighed in a bucket. A total of 3 buckets are weighed.

[0074] 2. Roasting: The cocoa beans are roasted in batches of 22.5 kg on a cocoa roaster consisting of a drum with a propane gas burner underneath. The roaster is preheated to 150C, after which the beans are poured into the roaster's chamber. Here they are profile roasted to a final bean temperature of 124 degrees Celsius. The roasting is set to take between 20-22 minutes, of which a minimum of 10 minutes of the roasting takes place above a bean temperature of 150 degrees Celsius. When the beans reach a bean temperature of 124 degrees Celsius, the chamber is opened and the beans fall out onto a cooling table, where they reach room temperature within 5 minutes. After roasting, the beans degas for 24 hours in open buckets without lids.

[0075] 3. Cracking & Winnowing: After 24 hours, the beans are poured through a cracker and winnower. Here, the beans are chopped into smaller, coarse pieces of 2-4 mm size, where the nibs and the bean husk (husk) lie together in a mass. They then come through a pipe system with a vacuum suction (winnowing), where the bean shell, which is lighter in density, is separated from cocoa nibs. Cocoa nibs are collected in buckets with a content of cocoa shells of a maximum of 1% of the total mass.

[0076] 4. Weighing: Now the ingredients, except the omega-3 oil are added in step 5 to a blender. Table 1 below shows a preferred embodiment of the ingredients used to make the chocolate product, when the cocoa nibs comprise approximately 50% cocoa butter.

[0077] Table 1: Ingredient for preferred chocolate product

[0078] 5. Melanging (refining & conching): Refining and conching are the processes that transform the solid ingredients into liquid chocolate. These steps happen simultaneously in a melanger but can also happen separately in other industrial equipment. Nibs are poured a little at a time into a started melanger. Here, two large granite wheels run around and grind nibs into a smaller powder. Over time, all the nibs are added first and then all the sugar. The mixer runs for 2-5 days depending on the process. The Omega 3 chocolate runs in the blender for 4 days. Over the period of time, the raw materials will be ground so fine that they achieve a particle size of 25-50 microns (so fine that particles cannot be detected by the human tongue). In addition, the cocoa butter is released, which also melts under the heat of the friction. The temperature will typically be 60-65 degrees Celsius during this process. In this process, the chocolate is also "kneaded" by the wheels and "oxygenated" - this is where some of the chocolate flavors are formed. The organic acids from fermentation also evaporate during conching. The conching stops when the organic acids reach the desired mild acid balance in the chocolate. The chocolate goes from a very sour and bitter taste and smell to a clean and pleasant chocolate taste with natural flavor notes of the specific cocoa bean.

[0079] 6. Tempering: The chocolate is poured into a tempering machine, which runs the chocolate through a cycle of temperatures. For the Omega 3 chocolate, it is heated to 44 degrees Celsius, where all crystal forms in the chocolate have melted. It is then cooled in a series to a final temperature of 30.1 degrees Celsius. This is done to obtain just the right crystal form of the chocolate (Polyform V), which has the glossy surface, smooth texture and brittle form that consumers expect in a quality chocolate. When the chocolate has adjusted to the correct temperatures in the tempering machine, add the Omega 3 oil and wait another 5 minutes until the temperature is stable again and the oil is mixed into the chocolate. After the tempering cycle, the chocolate is poured into hard plastic moulds. The chocolate is distributed in the molds on a shaking table for 20 seconds. Here, any air bubbles are removed, and the chocolate forms the desired shape of the final product.

[0080] 7. Chilling and packing: To complete a successful tempering, the chocolate must be chilled under just the right conditions. Here, chocolate is cooled at 7 degrees Celsius for 10 minutes. It is then transferred to a cold store at 17 degrees Celsius, where it is packed in packaging and stored until shipment.

[0081] Even though the above method is a preferred method of making the chocolate product according to the present invention, in other embodiments, the chocolate product may also be made by obtaining cacao beans from a manufacturer and performing steps 4-7 only. In other embodiments, commercially available cocoa powder and cocoa butter may be obtained and performing steps 6-7 only.

[0082] It is to be understood that all embodiments disclosed regarding the chocolate product, relates to both the first, second and third aspects of the invention.

[0083] EXAMPLES

[0084] Example 1:

[0085] It was tested whether a chocolate product of 10 g or less comprising the daily recommended dose of the omega-3 fatty acids DHA and EPA could be made with an acceptable taste and texture. Thus, different amounts of omega-3 fatty acids in the chocolate composition were tested. Furthermore, different sources of DHL and EPA was tested. Also, the use of different milk powder types was tested, including diary milk powder, coconut milk powder. Finally, the amount of cocoa butter relative to the amount of omega-3 oil was tested.

[0086] The taste profile and texture profile of the different chocolate products were scored as follows: good: + acceptable: (+) not acceptable: -

[0087] Methods and materials

[0088] The chocolate compositions tested were made by the following method: Sorting: Cocoa beans were taken out of sacks and sorted and on a 2-3 mm mesh table. Bad beans that have mould, are broken or badly fermented beans were sorted out and cocoa beans were weighed in a bucket. Roasting: The cocoa beans were roasted in batches on a cocoa roaster consisting of a drum with a propane gas burner underneath. The roaster was preheated to 150C, after which the beans were poured into the roaster's chamber. Here they were profile roasted to a final bean temperature of 124 degrees Celsius. The roasting was set to take between 20- 22 minutes, of which a minimum of 10 minutes of the roasting took place above a bean temperature of 150 degrees Celsius. When the beans reached a bean temperature of 124 degrees Celsius, the chamber was opened and the beans put out onto a cooling table, where they reached room temperature within 5 minutes. After roasting, the beans degas for 24 hours in open buckets without lids. Cracking & Winnowing: After 24 hours, the beans were poured through a cracker and winnower. Here, the beans were chopped into smaller, coarse pieces of 2-4 mm size, where the nibs and the bean husk (husk) lay together in a mass. They then came through a pipe system with a vacuum suction (winnowing), where the bean shell, which is lighter in density, is separated from cocoa nibs. Cocoa nibs were then collected in buckets with a content of cocoa shells of a maximum of 1% of the total mass. Weighing: Now the ingredients, except the Omega 3 Oil, were weighed out and added in step 5 to a blender (See table 2 and 3). Melanging (refining & conching): Refining and conching are the processes that transform the solid ingredients into liquid chocolate. These steps happen simultaneously in a melanger but can also happen separately in other industrial equipment. Nibs are poured a little at a time into a started melanger. Here, two large granite wheels run around and grind nibs into a smaller powder. Over time, all the nibs are added first and then all the sugar. The mixer runs for 2-5 days depending on the process. The Omega 3 chocolate runs in the blender for 4 days. Over the period of time, the raw materials were ground so fine that they achieve a particle size of 25-50 microns (so fine that particles cannot be detected by the human tongue). In addition, the cocoa butter is released, which also melts under the heat of the friction. The temperature will typically be 60-65 degrees Celsius during this process. In this process, the chocolate is also "kneaded" by the wheels and "oxygenated" - this is where some of the chocolate flavors are formed. The organic acids from fermentation also evaporate during conching. The conching stops when the organic acids reach the desired mild acid balance in the chocolate where the chocolate goes from a very sour and bitter taste and smell to a clean and pleasant chocolate taste with natural flavor notes of the specific cocoa bean. 6. Tempering: The chocolate is poured into a tempering machine, which runs the chocolate through a cycle of temperatures. For the Omega 3 chocolate, it is heated to 44 degrees Celsius, where all crystal forms in the chocolate have melted. It is then cooled in a series to a final temperature of 30.1 degrees Celsius. This is done to hit just the right crystal form of the chocolate (Polyform V), which has the glossy surface, smooth texture and brittle form that consumers expect in a quality chocolate. When the chocolate has adjusted to the correct temperatures in the tempering machine, the Omega 3 oil was added. After another 5 minutes, the temperature is stable again and the oil is mixed into the chocolate. After the tempering cycle, the chocolate is poured into hard plastic moulds. The chocolate is distributed in the molds on a shaking table for 20 seconds. Here, any air bubbles are removed, and the chocolate forms the desired shape of the final product.

[0089] 7. Chilling and packing: To complete a successful tempering, the chocolate must be chilled under just the right conditions. Here, chocolate is cooled at 7 degrees Celsius for 10 minutes. It is then transferred to a cold store at 17 degrees Celsius, where it is packed in packaging and stored until shipment.

[0090] The omega-3 oil tested is pure vegan omega-3 oil from Ecoltr®. The oil is obtained from marine microalgae Schizochytrium sp., comprises 48% DHA and EPA and a total of 54% omega-3 fatty acids (2300 mg EPA+DHA / 4.7 g or 5 ml oil and 2550 mg omega-3 fatty acids / 4.7 g or 5 ml oil). Furthermore, the oil comprises orange aroma, natural rosemary extract, antioxidants, tocopherol and ascorbyl palmiate. The Omega-3 powder tested is NovoOmega® Omega-3 Powder A32 from Novotech Nutraceuticals, Inc essentially consisting of a calcium salt of algae DHA.

[0091] Results

[0092] Table 2: Taste profile of different chocolate compositions. - = non-acceptable taste, (+) acceptable taste + = good taste. *based on a chocolate product comprising 6% omega 3 fatty acids.

[0093] Table 3: Texture profile of different chocolate compositions. - = non-acceptable texture, (+) = acceptable texture, + = good texture. *based on a chocolate product comprising 6% omega 3 fatty acids.

[0094] Conclusion

[0095] The present inventors found that chocolate is a suitable carrier for omega-3 fatty acids under certain conditions. However, they also found that there are some problems with using omega-3 fatty acids in chocolate. For a chocolate to be deemed desirable by users, two major factors play a role: Taste and texture of the chocolate.

[0096] The present inventors have found that the distinct taste of omega-3 fatty acids becomes particularly distinct, when the amount of omega-3 in chocolate become too high. Furthermore, they found that not all omega-3 products are suitable to use in chocolate, including omega 3 powder, since the powder affects the taste of the chocolate even at very low concentrations of omega-3 in the chocolate. Also, the powder may negatively affect the texture of the chocolate.

[0097] The present inventors further found that omega-3 oil from microalgae is the best omega-3 source to use in chocolate. A high amount of monounsaturated or polyunsaturated fatty acids, including omega-3 fatty acids, in the chocolate results in a softer and easier to melt product, whereas long chain fatty acids or saturated fatty acids result in a hard and fast melt product. The present inventors found that it is necessary to use an omega-3 oil with a high amount of omega-3 fatty acids to get a chocolate product comprising > 1% omega-3 and having an acceptable texture. This is because a lower amount of oil in general prevents other fatty acids of the oil of effecting the texture, as long as the total amount of oil used is kept as low as possible. The present inventors found that an oil comprising more than 40% by weight omega-3 fatty acids was suitable. Furthermore, the present inventors surprisingly found, that by increasing the amount of cocoa butter in the chocolate product, they could also increase the amount of omega-3 oil without effecting the texture significantly. Surprisingly, the present inventors also found, that addition of coconut milk powder to the chocolate product allowed a higher concentration of omega-3 in the chocolate product, without effecting the taste.

Claims

CLAIMS1. A chocolate product comprising at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, a plant-based milk powder, optionally a sweetener, between 2-6 % by weight of omega-3 fatty acids derived from a microalgae oil comprising at least 30% omega-3 fatty acids.

2. A chocolate product obtainable by a method comprising a step of mixing the following ingredients: at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, a plant-based milk powder, optionally a sweetener, between 2-6 % by weight of omega-3 fatty acids derived from a microalgae oil comprising at least 30% omega-3 fatty acids.

3. A chocolate product according to any of the preceding claims, wherein the chocolate product is a chocolate bar with a weight of between 6 and 12.5 g and wherein the amount of omega-3 fatty acids in the chocolate product is between 250 mg and 720 mg.

4. A chocolate product according to any of the preceding claims, wherein the chocolate bar has a weight of 8 g the amount of omega-3 fatty acids in the chocolate product is between 250 mg and 480 mg.

5. A chocolate product according to any of the preceding claims, wherein the plant-based milk powder is coconut milk powder.

6. A chocolate product according to any of the preceding claims, wherein the chocolate product comprises between 5% and 40% by weight plant-based milk powder.

7. A chocolate product according to any of the preceding claims, wherein the total amount of cocoa butter in the chocolate product is at least 27% by weight, such as at least 28% by weight.

8. A chocolate product according to any of the preceding claims, wherein the between 2-6 % by weight of omega-3 fatty acids are derived from a microalgae oil comprises at least 40% omega-3 fatty acids, such as at least 50% or more omega-3 fatty acids.

9. A chocolate product according to any of the preceding claims, wherein the chocolate product comprises microalgae oil comprising between 40-60% omega-3 fatty acids and wherein the chocolate product comprises microalgae oil in an amount such that the total amount of omega-3 fatty acids in the chocolate product is between 2-6% by weight.

10. A chocolate product according to any of the preceding claims, wherein the 2-6% omega-3 fatty acids of the chocolate product consist of or essentially consist of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

11. A chocolate product comprising between 50-52%, such as 51.7%, by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 28% by weight, between 18-20%, such as 18.8%, by weight plant-based milk powder, between 23-24%, such as 23.5%, by weight cane sugar, between 4-10%, such as 6%, by weight of omega-3 oil, wherein the omega-3 oil comprises more than 45% by weight of DHA and EPA.

12. Method of manufacturing a chocolate product having a predetermined weight between 6 and 12.5 g according to any of claim 1-11, comprising the steps of: providing a chocolate mass comprising: o at least 45% by weight cacao matter obtained from cacao beans, wherein the total amount of cocoa butter in the chocolate product is at least 25% by weight, o a plant-based milk powder, o optionally a sweetener, tempering the chocolate mass according to a predetermined tempering scheme,adding between 2-6% by weight of omega-3 fatty acids before or during tempering of the chocolate mass, putting the chocolate mass in forms and letting the chocolate set under predetermined chilling conditions.

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