Reduced calorie chocolate product containing hydrated dietary fiber and method for producing same

Abstract

A reduced-calorie chocolate product containing insoluble dietary fiber and at least 5% water is provided, as is a method for making the same.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to and benefits from U.S. patent application Ser. No. 63 / 425,186, filed November 14, 2022, and U.S. patent application Ser. No. 63 / 430,258, filed December 5, 2022, the contents of both applications being incorporated herein by reference in their entireties.

[0002] Technical Field

[0002] The present disclosure relates generally to calorie-reduced chocolate products containing hydrated dietary fiber and methods for making the same, and more particularly to calorie-reduced chocolate products having a significantly lower viscosity aqueous liquid component. [Background technology]

[0003] background

[0003] In the production of solid chocolate, water and chocolate do not mix: one tablespoon (15 ml) of water is sufficient to grasp, divide, and / or agglomerate one kilogram of molten chocolate and does not aid in the formation of a solid chocolate product.

[0004]

[0004] Conventional pure chocolate typically exists in the form of a dispersion consisting of solids distributed in a fat or continuous phase. Chocolate contains fine cocoa particles with an average diameter of 16 μm and sugar particles that, when properly dispersed, are so small that our taste buds cannot detect any typical graininess. Sugars are hydrophilic and do not mix with fat.

[0005]

[0005] Pure solid chocolate is a relatively stable system that contains virtually no water. When heat is applied to chocolate, it melts, disrupting the stable dispersion. When very small amounts of water or steam come into contact with molten chocolate, droplets form because water molecules do not mix with fat (just like sugars). However, water and sugar naturally mix, and as a result, the sugar particles are wetted by the water. This result is often referred to as the "sugar bowl effect." This effect can be demonstrated by adding just a few drops of water to a sugar bowl and observing the lumps that form. Similarly, small sugar particles in chocolate wet and stick together, forming larger agglomerates. The result is known as "split chocolate," a heterogeneous mixture between sugar agglomerates and cocoa fat. Because the sugars are watered down, they do not mix uniformly, and the entire mixture undesirably clumps together and becomes grainy due to the predominance of sugar as the main ingredient in chocolate. The critical amount of added water to break up the mixture is as little as 1.5% by weight, or about one-third of a teaspoon per 100g.

[0006]

[0006] Many solid "diet chocolates" currently on the market utilize a sugar alcohol known as maltitol. Unfortunately, maltitol can also act like a laxative and cause diarrhea, leading some people to experience stomach pain and gas. The severity of these side effects depends on the amount consumed and varies within the population. Summary of the Invention [Problem to be solved by the invention]

[0007] overview

[0007] Therefore, there is a need for improved chocolate products having reduced calorie and / or carbohydrate content, as well as methods for making same. [Means for solving the problem]

[0008]

[0008] The present disclosure provides a reduced-calorie chocolate product containing hydrated dietary fiber and a method for making the same.

[0009] In one embodiment, the disclosure relates to a method for preparing a reduced-calorie chocolate product, the method comprising providing an insoluble dietary fiber component, wherein the individual fibers of the insoluble dietary fiber component have an average fiber length of from about 1 μm to about 400 μm; combining the insoluble dietary fiber component with a quantity of a low-viscosity aqueous liquid (LVWB liquid) in a fiber:LVWB liquid ratio of from about 1:0.5 to about 1:10 on a w / w basis to provide a hydrated fiber slurry; and combining the hydrated fiber slurry with chocolate to form the reduced-calorie chocolate product. In one embodiment, the LVWB liquid is water.

[0010] In one embodiment of the method herein, the step of mixing the hydrated fiber slurry with the chocolate includes mixing the hydrated fiber slurry with the chocolate to form a chocolate-fiber mixture, heating the chocolate-fiber mixture while mixing to form a heated chocolate-fiber mixture, and cooling the heated chocolate-fiber mixture to provide a reduced-calorie chocolate product. In one embodiment, the mixing is for a period of about 1 minute to about 15 minutes, with alternating intervals of mixing and rest. In one embodiment, the mixing is at a rotation speed of 80 rpm or less. In one embodiment, the chocolate-fiber mixture is heated to a temperature of about 40°C to about 60°C. In one embodiment, the cooling is a rapid cooling procedure. In one embodiment, the cooling is by introducing a quantity of ice into a water bath to reduce the temperature of the heated chocolate-fiber mixture to about 20°C to about 25°C, followed by mixing.

[0011] In one embodiment of the method herein, the hydrated fiber slurry has a viscosity of about 25,000 cP.

[0012] In one embodiment, the method herein further comprises heating the reduced-calorie chocolate product to a temperature of about 30°C to about 35°C to provide a heated reduced-calorie chocolate product, seeding the heated reduced-calorie chocolate product with βvi polymorph cocoa butter crystals, and cooling to about 20°C to about 25°C to reform the reduced-calorie chocolate product. In one embodiment, the seeding of the heated reduced-calorie chocolate product with βvi polymorph cocoa butter crystals is about 1.0% by weight.

[0013]

[0013] In one embodiment of the methods and products of the present disclosure, the chocolate is dark chocolate, milk chocolate, white chocolate, rose chocolate, or any combination thereof.

[0014] In one embodiment of the methods and products of the present disclosure, the average fiber length of the individual fibers of the insoluble dietary fiber component is from about 30 μm to about 120 μm, more specifically from about 60 μm to about 90 μm. In one embodiment, the average fiber length is about 75 μm.

[0015] In one embodiment of the methods and products herein, the hydrated fiber slurry has a fiber:LVWB liquid ratio of about 1:2 to about 1:5 on a w / w basis. In one embodiment, the fiber:LVWB liquid ratio is about 1:4 on a w / w basis. In one embodiment, the LVWB liquid is water.

[0016] In one embodiment of the method herein, the blend of hydrated fiber slurry and chocolate is in a ratio of about 80:20 to about 40:60 w / w chocolate:hydrated fiber slurry. In one embodiment, the reduced-calorie chocolate product of the present disclosure is a solid chocolate in these ratios.

[0017]

[0017] In one embodiment of the methods and products herein, the ratio of chocolate to hydrated fiber slurry is about 70:30 w / w, about 65:35 w / w, about 60:40 w / w, about 35:45 w / w, about 50:50 w / w, about 45:55 w / w, or about 40:60 w / w.

[0018] In one embodiment of the methods and products herein, the insoluble dietary fiber is derived from wheat, oat, rice, bamboo, sugarcane, cocoa, apple, or orange. In a particular embodiment, the insoluble dietary fiber is derived from oat.

[0019]

[0019] In one embodiment of the method herein, the step of mixing the hydrated fiber slurry with the chocolate further comprises mixing in a stabilizing additive. In one embodiment, the stabilizing additive is substituted gellan gum (HA gellan gum) or unsubstituted gellan gum (LA gellan gum). In one embodiment, the stabilizing additive is maltodextrin, egg replacer, xanthan gum, or gelatin. In a particular embodiment, the stabilizing additive is gelatin.

[0020] In one embodiment, the present disclosure relates to a reduced-calorie chocolate product prepared by the methods described herein, wherein the reduced-calorie chocolate product comprises at least 20% by weight of a low-viscosity water-based liquid (LVWB liquid). In one embodiment, the reduced-calorie chocolate product herein comprises at least 45% by weight of a LVWB liquid. In one embodiment, the reduced-calorie chocolate product of the present disclosure is a solid chocolate having up to 45% by weight of a LVWB liquid. In one embodiment, the LVWB liquid is water.

[0021] In one embodiment, the present disclosure relates to a reduced-calorie chocolate product comprising at least 40% by weight chocolate, at least 5% by weight insoluble fiber, and at least 20% by weight low-viscosity water-based liquid (LVWB liquor). In one embodiment, the reduced-calorie chocolate product comprises at least 45% by weight LVWB liquor. In one embodiment, the LVWB liquid is water.

[0022] In one embodiment, the reduced-calorie chocolate product of the present disclosure further comprises a stabilizing additive, hi one embodiment, the stabilizing additive is substituted gellan gum (HA gellan gum), unsubstituted gellan gum (LA gellan gum), maltodextrin, egg replacer, xanthan gum, or gelatin.

[0023]

[0023] Other aspects and embodiments of the present disclosure will be apparent from consideration of the detailed description provided herein.

[0024] BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Further advantages, permutations, and combinations of the present invention will now become apparent from the above and from the following detailed description of various specific embodiments of the present invention, taken in conjunction with the accompanying drawings, each of which is intended to be non-limiting. [Brief explanation of the drawings]

[0025] [Figure 1]

[0025] Figure 1 is a graph showing the overall scores of various reduced calorie dark chocolate products of the present disclosure made using different hydrated fiber slurries with a 1:4 w / w ratio of insoluble dietary fiber to water. [Figure 2]

[0026] FIG. 10 is a graph showing the overall scores of various reduced-calorie dark chocolate products of the present disclosure made using different hydrated fiber slurries with a 1:3 w / w ratio of insoluble dietary fiber to water. [Figure 3]

[0027] 1 is a graph showing hardness scores of various reduced-calorie dark chocolate products according to some embodiments of the present disclosure. [Figure 4]

[0028] 1 is a graph showing the melting temperatures of various reduced-calorie dark chocolate products according to some embodiments of the present disclosure. [Figure 5]

[0029] FIG. 1 is a graph showing the overall scores of various reduced-calorie milk chocolate products of the present disclosure made using different hydrated fiber slurries with a 1:3 w / w ratio of insoluble dietary fiber to water. [Figure 6]

[0030] FIG. 1 is a graph showing the overall scores of four reduced-calorie milk chocolate products of the present disclosure made using a hydrated fiber slurry of OF90 insoluble dietary fiber to water in a 1:3 w / w ratio, each containing a different stabilizing additive (i.e., tapioca, egg replacer, xanthan gum, or gelatin). DETAILED DESCRIPTION OF THE INVENTION

[0026] Detailed Description of the Invention

[0031] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of this disclosure, suitable methods and materials are described below.

[0027]

[0032] The retail global chocolate market is predicted to exceed US$1.2 trillion annually by the end of 2023. This equates to US$150 for every person on the planet, making it one of the largest expenditures compared to any other food. The current "diet chocolate" market is a small fraction of this total (approximately 1%) due to inherent limitations in existing forms of this product.

[0028]

[0033] Many solid "diet chocolates" currently on the market utilize a sugar alcohol known as maltitol. Unfortunately, maltitol can also act like a laxative and cause diarrhea, leading some people to experience stomach pain and gas. The severity of these side effects depends on the amount consumed and varies within the population. Nevertheless, this ingredient in most dark "diet chocolate" formulations can reduce the average calories per 100g from 546 to approximately 450. This represents a calorie reduction of approximately 17%.

[0029]

[0034] Advantageously, the products and methods of the present disclosure provide improved "diet chocolate" in certain embodiments with greater calorie reduction and properties favorable for use (e.g., cooking) or direct consumption of the chocolate.

[0030]

[0035] In embodiments herein, the disclosed methods allow for the incorporation of large amounts of low viscosity water-based liquids (LVWB liquids), such as water, in chocolate products that retain much of the hardness, brittleness, and various sensory properties of the original chocolate, while significantly reducing calories and carbohydrates.

[0031]

[0036] Product and process embodiments of the present disclosure use short, micron-length, refined, food-grade dietary fiber that is extensively hydrated to form a paste / slurry that can be utilized to replace a significant proportion of original chocolate (e.g., up to 60% or more). In an exemplary, non-limiting application, the process herein hydrates dietary fiber to an average fiber / LVWB liquid ratio of 1:3.8. This paste / slurry can then be combined with chocolate according to the present disclosure to provide a reduced-calorie chocolate product with improved properties.

[0032]

[0037] In one embodiment, the disclosure relates to a method for preparing a reduced-calorie chocolate product, the method comprising providing an insoluble dietary fiber component, wherein the individual fibers of the insoluble dietary fiber component have an average fiber length of from about 1 μm to about 400 μm; combining the insoluble dietary fiber component with a quantity of water in a fiber:LVWB liquid ratio of from about 1:0.5 to about 1:10 on a w / w basis to provide a hydrated fiber slurry; and combining the hydrated fiber slurry with chocolate to form the reduced-calorie chocolate product. In one embodiment, the LVWB liquid is water.

[0033]

[0038] In one embodiment of the methods and products herein, the reduced-calorie chocolate product is a solid chocolate.

[0034]

[0039] As used herein, "calorie-reduced" is intended to mean that the chocolate products of the present disclosure have fewer calories in a particular weight of product (e.g., 100 g) than an equivalent weight of the original chocolate used to make the chocolate products herein. Although the products and methods herein refer to "calorie-reduced chocolate products," it will be understood that in embodiments of the products and methods herein, carbohydrate reduction is substantially the same as calorie reduction.

[0035]

[0040] As used herein, the term "insoluble dietary fiber component" refers to a group of dietary fiber components that cannot be degraded by monogastric mammalian digestive enzymes. Dietary fiber is primarily composed of a non-carbohydrate component called lignin and non-cellulosic polysaccharides such as pectic substances and hemicellulose. Its structural components are primarily found in plant cell walls. Exemplary insoluble dietary fiber components include waxes, lignin, and polysaccharides such as β-glucans, cellulose, hemicellulose, hexoses, pentoses, lignin, and water-insoluble plant-derived starches such as high-amylose corn starch and high-amylase barley starch. Similar insoluble non-vegetable starches include methylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, chitin, and the like. Insoluble dietary fiber components may also be referred to as "water-insoluble" dietary fiber components. Dietary fiber is highly hygroscopic and can absorb significant amounts of water.

[0036]

[0041] Any suitable insoluble dietary fiber can be used in the methods and reduced-calorie chocolate products herein. In one embodiment, the insoluble dietary fiber is refined food-grade dietary fiber. In one embodiment, the insoluble dietary fiber is derived from whole grain products, fruits, vegetables (e.g., root vegetables, celery, and cucumber), legumes (e.g., beans, peas, etc.), nuts, and seeds. In one embodiment, the insoluble dietary fiber is derived from a non-plant source. In one embodiment, but not limited to, the insoluble dietary fiber is derived from wheat, oats, rice, bamboo, cocoa, sugarcane, apples, or oranges. In a particular embodiment, the insoluble dietary fiber is derived from oats or bamboo. There are numerous plant-source fibers, all of which are structurally similar and can be used in connection with the present disclosure.

[0037]

[0042] In one embodiment, the insoluble dietary fiber component used in the methods and products of the present disclosure comprises fiber particles that are flattened and elongated into a ribbon-like structural configuration, hi one embodiment, the flattened and elongated fibers have an overall length, as specified elsewhere herein, of a width:length ratio of about 1:5 to about 1:20.

[0038]

[0043] The methods herein involve providing an insoluble dietary fiber component. In one embodiment, providing the insoluble dietary fiber component includes obtaining the insoluble dietary fiber component from a source in which the individual fibers have already been milled to an average fiber length of about 1 μm to about 400 μm. Those skilled in the art will appreciate that various sources exist for insoluble dietary fiber having an average fiber length within this size range. For example, but not limited to, InterFiber, Sp. (Lipka, Poland) is one of the largest fiber providers in the world. Another supplier is J. Rettenmaier (JRS) (Wilburgstetten, Germany).

[0039]

[0044] Non-limiting examples of insoluble dietary fibers having the required fiber length include: InterFiber™ Unicell Oat Fiber 30 oat fiber (OF30), InterFiber™ Unicell Oat Fiber 90 oat fiber (OF90), JRS VITACEL™ OAT240-58 oat fiber (OA240), JRS VITACEL™ BAF40 bamboo fiber (BA40), and InterFiber™ Unicell Wheat Fiber 75 wheat fiber (WF75).

[0040]

[0045] In one embodiment, the insoluble dietary fiber component of the present disclosure comprises a single type of insoluble dietary fiber, hi other embodiments, the insoluble dietary fiber component of the present disclosure comprises multiple different types and sizes of insoluble dietary fiber, including, for example, mixtures of any of those described herein.

[0041]

[0046] In other embodiments of the methods herein, the step of providing an insoluble dietary fiber component includes one or more steps of processing the insoluble dietary fiber to obtain an average fiber length of about 1 μm to about 400 μm. For example, the processing step can include providing the insoluble dietary fiber component to a wet bath and then dry-milling the insoluble dietary fiber component to produce individual fibers having an average fiber length of about 1 μm to about 400 μm.

[0042]

[0047] The fiber lengths disclosed herein have been found to be advantageous in the fiber hydration process and in the production of the reduced-calorie chocolate products of the present disclosure. As described herein, the average fiber length is from about 1 μm to about 400 μm. In one embodiment, the average fiber length is from about 10 μm to about 400 μm. In one embodiment, the average fiber length is from about 10 μm to about 250 μm. In one embodiment, the average fiber length is from about 30 μm to about 120 μm, more specifically from about 30 μm to about 100 μm, and even more specifically from about 60 μm to about 90 μm. In one embodiment, the average fiber length is about 30 μm, about 35 μm, about 40 μm, about 45 μm, about 50 μm, about 55 μm, about 60 μm, about 65 μm, about 70 μm, about 75 μm, about 80 μm, about 85 μm, about 90 μm, about 95 μm, or about 100 μm. In one embodiment, the average fiber length is about 75 μm.

[0043]

[0048] As used herein, the term "low-viscosity water-based liquid" or "LVWB liquid" refers to any liquid having water as the liquid's solvent or continuous phase and having a low viscosity. "Low viscosity" is intended to mean a viscosity similar to that of water (e.g., about 1 mPa·s or 0.01 poise at 20°C) or slightly lower or higher. For example, without limitation, in one embodiment, the viscosity of the LVWB liquid is from about 0.5 mPa·s to about 20 mPa·s at about 20°C. In one embodiment, the viscosity of the LVWB liquid is from about 1 mPa·s to about 15 mPa·s at about 20°C. In one embodiment, the viscosity of the LVWB liquid is from about 1 mPa·s to about 10 mPa·s at about 20°C. In one embodiment, the LVWB liquid is a food-grade liquid. Non-limiting examples of LVWB liquids include water (e.g., distilled water, tap water, sparkling water, spring water, mineral water, flavored water, purified water, or infused water), fruit juice (e.g., apple, orange, grape, grapefruit, watermelon, berry, mango, pineapple, cranberry, coconut, lemon, cantaloupe, papaya, etc.), sports drinks, tea, or coconut water. In one embodiment, the LVWB liquid is water.

[0044]

[0049] The method herein involves combining an insoluble dietary fiber component with a quantity of LVWB liquid in a fiber:LVWB liquid ratio of about 1:0.5 to about 1:10 on a w / w basis to provide a hydrated fiber slurry. Combining can be by any suitable means to provide a hydrated fiber slurry, including, for example, mixing, stirring, blending, agitating, allowing the insoluble dietary fiber to settle, or any other similar technique for providing a hydrated slurry. In one embodiment, combining the insoluble dietary fiber component with the quantity of LVWB liquid is performed at a relatively low rotational speed of 80 rpm or less. Rotational speeds above 90 rpm can introduce shear and should generally be avoided at this stage in the process. In one embodiment of the method herein, the hydrated fiber slurry has a viscosity of about 1,000 cP to 1 billion cP. In one embodiment of the method herein, the hydrated fiber slurry has a viscosity of about 25,000 cP. In one embodiment, the viscosity can be measured with a viscometer, rheometer, or plastometer.

[0045]

[0050] In one embodiment, the combining step is carried out at a fiber:LVWB liquid ratio of about 1:0.5 to about 1:10 on a w / w basis. In a specific embodiment, the combining step is carried out at a fiber:LVWB liquid ratio of about 1:1 to about 1:10 on a w / w basis. In a more specific embodiment, the combining step is carried out at a fiber:LVWB liquid ratio of about 1:2 to about 1:5 on a w / w basis. In one embodiment, the combining step is performed at a fiber:LVWB liquid ratio of about 1:0.5, about 1:1, about 1:1.5, about 1:2, about 1:2.5, about 1:3, about 1:3.5, about 1:4, about 1:4.5, about 1:5, about 1:5.5, about 1:6, about 1:6.5, about 1:7, about 1:7.5, about 1:8, about 1:8.5, about 1:9, about 1:9.5, or about 1:10 on a w / w basis. In one embodiment, the combining step is performed at a fiber:LVWB liquid ratio of about 1:4 on a w / w basis. In one embodiment, the LVWB liquid is water.

[0046]

[0051] Dry insoluble dietary fiber tends to be greater than 99% insoluble in the human GI tract and therefore has a nutritional value of about 2 calories and 0.7 carbohydrates (carbs) per 100 g. In one embodiment, the hydrated fiber slurry of the present disclosure averages about 0.4 calories and about 0.15 carbohydrates per 100 g.

[0047]

[0052] The method herein involves mixing a hydrated fiber slurry with chocolate to form a reduced-calorie chocolate product. The chocolate can be any type of chocolate. In one embodiment, the chocolate is dark chocolate, milk chocolate, ruby ​​chocolate, rose chocolate, white chocolate, or any combination thereof. The chocolate can be sweet chocolate, semi-sweet chocolate, bitter chocolate, or unsweetened chocolate. The mixing can be by any suitable means.

[0048]

[0053] In one embodiment of the methods herein, the step of mixing the hydrated fiber slurry with the chocolate includes mixing the hydrated fiber slurry with the chocolate to form a chocolate-fiber mixture, heating the chocolate-fiber mixture while mixing to form a heated chocolate-fiber mixture, and cooling the heated chocolate-fiber mixture to provide the reduced calorie chocolate product.

[0049]

[0054] In select embodiments, the initial mixing step (before heating) is carried out for a period of time sufficient to allow the hydrated fiber slurry and chocolate to form a uniform mixture, or at least as uniform as reasonably possible. Preferably, mixing at this stage is also gentle, such as at 80 rpm or less.

[0050]

[0055] After initial mixing, the chocolate-fiber mixture is heated. In selected embodiments, heating is performed while mixing to provide shear. Exemplary periods of heating / mixing are from about 1 minute to about 15 minutes. However, heating / mixing can be for shorter or longer periods. In one embodiment, during heating, mixing is only performed at specific intervals, for example, alternating intervals of mixing and rest. In one embodiment, the alternating intervals or cycles or mixing and rest can be 1 minute of mixing followed by 1 minute of rest, which can be repeated any number of times.

[0051]

[0056] With respect to the temperature during heating, in one embodiment, the chocolate-fiber mixture is heated to a temperature of about 40°C to about 60°C, more specifically about 40°C to about 50°C, and even more specifically about 45°C to about 50°C. In one embodiment, the temperature is about 45-46°C. These temperatures may be particularly suitable for dark chocolate, and one skilled in the art will appreciate that different temperatures may be suitable for different types of chocolate. For example, the temperature for milk chocolate may be lower.

[0052]

[0057] The cooling step can be by any suitable means. In one embodiment, the cooling is a rapid cooling procedure. In one embodiment, the cooling is performed by introducing a quantity of ice into a water bath to reduce the temperature of the heated chocolate-fiber mixture to about 20°C to about 25°C. ° The cooling step may involve cooling the chocolate-fiber mixture to a desired temperature of 100°C and mixing. The amount of ice may be a pre-measured amount to reduce the heated chocolate-fiber mixture to the desired temperature. As with the heating step described above, cooling may be performed while mixing to provide shear. In one embodiment, mixing may similarly be in alternating intervals or cycles, for example, 1 minute on followed by 1 minute off. In one embodiment, mixing during cooling is performed for 1 to 10 minutes, more specifically, for about 5 minutes.

[0053]

[0058] The step of mixing the hydrated fiber slurry with chocolate to form the reduced-calorie chocolate product can be carried out with different ratios or amounts of each of the ingredients, and it will be understood that using increasing amounts of hydrated fiber slurry will displace (or substitute) more chocolate.

[0054]

[0059] The methods herein can incorporate a variety of different amounts of hydrated fiber slurry into the chocolate, hi one embodiment, the hydrated fiber slurry can be incorporated into the chocolate in an amount ranging from about 1% to about 80% by weight of the final product, more specifically, from about 1% to about 60% by weight of the final product.

[0055]

[0060] In one embodiment of the methods herein, the hydrated fiber slurry and chocolate are mixed in a ratio of about 80:20 w / w to about 40:60 w / w chocolate:hydrated fiber slurry. In other words, at one end of the spectrum, the reduced-calorie chocolate product of the present disclosure comprises about 80% chocolate and 20% hydrated fiber slurry by weight, while at the other end of the range, the reduced-calorie chocolate product of the present disclosure comprises about 40% chocolate and 60% hydrated fiber slurry by weight.

[0056]

[0061] In selected embodiments of the methods and products herein, the ratio of chocolate to hydrated fiber slurry is about 70:30 w / w, about 65:35 w / w, about 60:40 w / w, about 35:45 w / w, about 50:50 w / w, about 45:55 w / w, or about 40:60 w / w. These products are referred to herein as C70 / F30, C65 / F35, C60 / F40, F55 / F45, C50 / F50, C45 / F55, and C40 / F60, respectively.

[0057]

[0062] Table 1 below provides a nutritional analysis of 100g of conventional dark chocolate ("Conventional") and an exemplary description of the reductions in various components, including calories and carbohydrates, in 100g of the C70 / F30, C65 / F35, C60 / F40, C55 / F45, C50 / F50, C45 / F55, and C40 / F60 calorie-reduced products of the present disclosure:

[0058] [Table 1]

[0059]

[0063] As shown above in Table 1, not all components decrease with calorie and carbohydrate reduction. Fiber content actually increases by nearly two-fold in the most reduced products. In Table 1, exemplary amounts of fiber are shown for both: (1) a calorie-reduced chocolate product of the present disclosure made with a hydrated fiber slurry of insoluble dietary fiber ingredient to water in a 1:3 ratio, and (2) a calorie-reduced chocolate product of the present disclosure made with a hydrated fiber slurry of insoluble dietary fiber ingredient to water in a 1:4 ratio. Except for fiber, all other components decrease as chocolate reduction increases. This is generally a positive attribute, especially for calories, carbohydrates, fat, sugars, etc. However, reductions in other components (e.g., nutrients) can be considered negative.

[0060]

[0064] Thus, in one embodiment, the method herein may further comprise the step of supplementing one or more components of the original chocolate, such as caffeine, minerals, or other nutrients. As an example, conventional dark chocolate contains 43 mg of caffeine. As shown in the "Addition" column in Table 2 below, this component, as well as protein and certain trace minerals, can easily be added back during the method herein to arrive at a supplemented C40 / F60 product ("Supplement" column) based on 100 g weight.

[0061] [Table 2]

[0062]

[0065] The supplemented C40 / F60 product shown in Table 2 is significantly lower in the downsides of chocolate consumption (e.g., calories), but has the same levels of certain desirable components (e.g., minerals) and can be supplemented to have even more.

[0063]

[0066] Thus, in one embodiment of the method herein, the step of mixing the hydrated fiber slurry with the chocolate further comprises mixing in a nutrient or mineral supplement. In one embodiment, the nutrient or mineral supplement is potassium, protein, caffeine, iron, magnesium, zinc, or any combination thereof. In a particular embodiment, the nutrient or mineral supplement comprises a combination of potassium, protein, caffeine, iron, magnesium, and zinc.

[0064]

[0067] The methods herein may further include one or more additional steps to refine or modify the reduced-calorie chocolate product described herein. For example, in one embodiment, the methods herein further include heating the reduced-calorie chocolate product to a temperature of about 30°C to about 35°C to provide a heated reduced-calorie chocolate product, seeding the heated reduced-calorie chocolate product with βvi polymorph cocoa butter crystals, and cooling to about 20°C to about 25°C to reform the reduced-calorie chocolate product.

[0065]

[0068] In one embodiment, the heated reduced-calorie chocolate product is seeded with βvi polymorph cocoa butter crystals by preparing silk and stirring the silk into the reduced-calorie chocolate product of the present disclosure. For example, in one embodiment, cocoa butter crystals can be heated to 34.0°C in the presence of βvi polymorph cocoa butter crystals to provide a product known as silk. The heated silk can then be stirred into the heated reduced-calorie chocolate product to provide an improved reduced-calorie chocolate product. In one embodiment, the silk is added to the reduced-calorie chocolate product in an amount of about 0.01% to about 2.5% of the total product weight. In one embodiment, the silk is added to the reduced-calorie chocolate product in an amount of about 0.1% to about 1.5% of the total product weight. In one embodiment, the silk is added to the reduced-calorie chocolate product in an amount of about 1% of the total product weight. The silk and reduced-calorie chocolate product can be stirred for any time necessary to ensure that the silk is melted into the chocolate product, in one embodiment, for about 15 seconds.

[0066]

[0069] Although these process steps are described as being carried out with βvi-polymorph cocoa butter crystals, it will be understood that the polymorph of the cocoa butter crystals may be any one of the six polymorphs of chocolate.

[0067]

[0070] In one embodiment of the method herein, the step of mixing the hydrated fiber slurry with the chocolate further comprises mixing in a stabilizing additive, which may be included, for example, to control or improve the solidity of the reduced-calorie chocolate product of the present disclosure.

[0068]

[0071] In one embodiment, the stabilizing additive may be a phosphate-containing agent, which can increase the stability and viscosity of food products, for example, by providing an emulsifying effect. In one embodiment, the stabilizing additive may include natural starch, modified starch, and starch sweeteners. In one embodiment, the stabilizing additive may be any one of agar, alginic acid, carrageenan, cassia, cellulose (CMC, MCC, MC / HPMC), egg replacer, gelatin (animal and vegan), gellan (HA and LA hydrocolloids), guar, gum arabic, konjac, locust bean gum (LBG), pectin, tara gum, and xanthan gum. These stabilizing additives may be sourced from one or more of a variety of plant, microbial, animal, seaweed, and synthetic sources.

[0069]

[0072] In one embodiment, the stabilizing additive is substituted gellan gum (HA gellan gum) or unsubstituted gellan gum (LA gellan gum). In one embodiment, the stabilizing additive is maltodextrin, egg replacer, xanthan gum (tapioca starch), or gelatin. In a particular embodiment, the stabilizing additive is gelatin.

[0070]

[0073] In certain embodiments, it may be desirable for the hydrated fiber slurry and / or reduced-calorie chocolate product of the present disclosure to have a particular viscosity. For example, with respect to processing the hydrated fiber slurry into a reduced-calorie chocolate product, in certain embodiments, it may be desirable for the hydrated fiber slurry to have a particular viscosity that is suitable for conventional chocolate processing equipment. As another example, it may be desirable to have the ability to produce or modify the reduced-calorie chocolate product of the present disclosure to have a particular viscosity for desired consumption.

[0071]

[0074] The primary factors that determine the viscosity of melted conventional chocolate are its fat content, the presence of emulsifiers, the mixing time, temperature, and degree of tempering. In the process and reduced-calorie chocolate product of the present disclosure, in which the unprecedented elements of insoluble dietary fiber and LVWB liquid (e.g., water) are added to the melted chocolate product, the viscosity complexity and viscosity-raising effect of processing can be further increased far beyond any current chocolate experience in conventional chocolate production.

[0072]

[0075] The most basic rheological measurement performed on chocolate is the measurement of viscosity. A relatively small amount of molten chocolate is prepared to test the shear at a given shear rate (speed), and the stress (force) required to produce this shear rate is measured by a rheometer or similar laboratory equipment. Thus, shear viscosity can be determined by dividing the shear stress by the shear rate.

[0073]

[0076] At about 50° C., conventional dark chocolate demonstrates a viscosity of about 30,000 centipoise. For example, in an exemplary hydrated fiber slurry of the present disclosure having 25% insoluble dietary fiber and 75% water in a total amount of 30% chocolate mixture, the viscosity can increase to approximately 45,000 centipoise, which corresponds to a 20° C. decrease to 30° C. It is not practical to increase the temperature above 50° C. as it may degrade the sensory profile.

[0074]

[0077] In certain embodiments, one of the irreversible effects of combining insoluble dietary fiber with LVWB liquid in the methods of the present disclosure is an increase in the viscosity of the product when introduced into conventional chocolate making machinery. Conventional chocolate making equipment has maximum operating viscosity limits for successful product flow-through. Exceeding these limits can lead to clogging and other negative aspects of product flow. Increasing product flow pressure can have limited positive effects. Because conventional existing chocolate pumps are generally designed to function below 250 rpm with conventional products, product flow ceases at high centipoise viscosity levels due to various factors that are fundamental aspects of conventional existing chocolate machine design.

[0075]

[0078] In certain embodiments, the methods disclosed herein may nevertheless produce a hydrated fiber slurry and / or reduced-calorie chocolate product having a suitable viscosity without further processing or the use of special equipment. However, in certain embodiments, it may be desirable for the method to further include a step of reducing the viscosity of the hydrated fiber slurry and / or reduced-calorie chocolate product.

[0076]

[0079] In connection with the methods, hydrated fiber slurries, and reduced-calorie chocolate products herein, it has been discovered that incorporating aliphatic hydrocarbons during processing of the hydrated fiber slurry and / or reduced-calorie chocolate product acts to reduce the viscosity of the chocolate mixture. Suitable aliphatic hydrocarbon compounds can be any suitable for use in food products, for example, non-toxic and / or approved for use in foods. In one embodiment, the aliphatic hydrocarbon compound is a natural, synthetic, or semi-synthetic compound. In a particular embodiment, the aliphatic hydrocarbon compound is a natural compound. In one embodiment, the aliphatic hydrocarbon compound is derived from a citrus plant or citrus fruit.

[0077]

[0080] In one embodiment, D-limonene (1-methyl-4-prop-1-en-2-ylcyclohexene) has been found to be an effective viscosity-reducing agent in the disclosed methods and reduced-calorie chocolate products. D-limonene is one of the most common terpenes found in nature. It is the major chemical component of some citrus oils (e.g., orange, lemon, mandarin, lime, and grapefruit). D-limonene is listed in the U.S. Code of Federal Regulations as a generally recognized as safe (GRAS) flavoring agent and can be found in common food items such as baked goods, fruit juice, ice cream, soft drinks, and pudding. In humans, d-limonene has been clinically proven to produce low toxicity after single and repeated administration for up to one year.

[0078]

[0081] In one embodiment, p-cymene (1-isopropyl-4-methylbenzene) has been found to be an effective viscosity-reducing agent in the disclosed methods and reduced-calorie chocolate products. p-Cymene is an aroma compound naturally occurring in the essential oils (EOS) of various aromatic plants, such as cumin, oregano, and thyme. It is also present in several food-related plants, such as carrot, cranberry, grapefruit, tangerine, bergamot, raspberry, and some spices. p-Cymene has been used as a flavoring agent in several commercial cough syrups and some cranberry-derived foods and beverages, as well as a flavor enhancer in sauces, condiments, and baked goods. Like D-limonene, p-cymene has been clinically proven to produce low toxicity in humans after single and repeated administration for up to one year.

[0079]

[0082] Thus, in one embodiment, the method herein further comprises the step of mixing an amount of an aliphatic hydrocarbon compound with the hydrated fiber slurry and / or reduced-calorie chocolate product. In one embodiment, the aliphatic hydrocarbon compound is D-limonene, p-cymene, or any combination thereof. In one embodiment, the aliphatic hydrocarbon compound is D-limonene alone. In one embodiment, the aliphatic hydrocarbon compound is p-cymene alone. In one embodiment, the aliphatic hydrocarbon compound is both D-limonene and p-cymene. The step of mixing the aliphatic hydrocarbon may occur at any suitable stage in the method herein. In one embodiment, the aliphatic hydrocarbon is mixed with the insoluble dietary fiber before combining with the LVWB liquid. In one embodiment, the aliphatic hydrocarbon is mixed with the LVWB liquid before combining with the insoluble dietary fiber. In one embodiment, the aliphatic hydrocarbon compound is further added and mixed during the step of combining and / or mixing the insoluble dietary fiber and the LVWB liquid together. In one embodiment, the aliphatic hydrocarbon compound is added and mixed into the reduced-calorie chocolate product after the reduced-calorie chocolate product is formed.

[0080]

[0083] It has been discovered that not only can fatty compounds be useful in reducing the viscosity of the hydrated fiber slurries and reduced-calorie chocolate products herein, but that this effect is achieved at surprisingly low concentrations. For example, in one embodiment, the method herein involves adding fatty hydrocarbon compounds at a level of less than 5% by weight of the reduced-calorie chocolate product, and more specifically, less than 1% by weight of the reduced-calorie chocolate product. In one embodiment, the method herein involves adding an aliphatic hydrocarbon compound to a reduced-calorie chocolate product at a concentration of about 0.01%, about 0.025%, about 0.05%, about 0.075%, about 0.1%, about 0.15%, about 0.2%, about 0.25%, about 0.3%, about 0.35%, about 0.4%, about 0.45%, about 0.5%, about 0.55%, about 0.6%, about 0.65%, about 0.7%, about 0.75%, about 0.8%, about 0.85%, about 0.9%, about 0.95%, or about 0.1% by weight. These concentrations of an aliphatic hydrocarbon compound, such as D-limonene or p-cymene, have been found to provide an optimal balance between excess functional presence and viscosity reduction.

[0081]

[0084] Furthermore, with respect to the reduced-calorie chocolate products herein, the addition of D-limonene has been found to reduce the amount of unstable crystals and promote polymorphic transformation. Similar effects have been observed with p-cymene. At the low concentrations described herein, flavor changes are minimal, but choosing between the two can involve selecting the appropriate flavor profile. For example, D-limonene imparts orange citrus notes to the aroma and taste, while p-cymene is perceived more as a bergamot note. Bergamot is the primary sensory driver of Earl Grey tea, making it well suited for incorporation into many types of chocolate, even more so than D-limonene, which may be less suitable for chocolates characterized by salt, caramel, and / or cinnamon notes.

[0082]

[0085] In some embodiments, in addition to or as an alternative to using aliphatic hydrocarbon compounds to reduce the viscosity of the reduced-calorie chocolate products herein, modifications can be made to conventional chocolate processing equipment. For example, it is believed that changes in the configuration of the mixer can result in reduced / improved viscosity during chocolate production.

[0083]

[0086] The methods described herein can be used to make many different reduced-calorie chocolate products. In one embodiment, the disclosure relates to a reduced-calorie chocolate product prepared by a method described herein, wherein the reduced-calorie chocolate product comprises at least 20% by weight of LVWB liquid. In one embodiment, the reduced-calorie chocolate product herein comprises at least 45% by weight of LVWB liquid. In one embodiment, the LVWB liquid is water.

[0084]

[0087] In one embodiment, the present disclosure relates to a reduced-calorie chocolate product comprising at least 40% by weight chocolate, at least 5% by weight insoluble fiber, and at least 20% by weight LVWB liquor. In one embodiment, the reduced-calorie chocolate product comprises at least 45% by weight LVWB liquor. In one embodiment, the LVWB liquor is water.

[0085]

[0088] In one embodiment, the reduced-calorie chocolate products of the present disclosure are C70 / F30, C65 / F35, C60 / F40, C55 / F45, C50 / F50, C45 / F55, and C40 / F60 products, as described herein. A person skilled in the art will appreciate that, apart from the specific products referred to in the preceding sentence, other amounts of hydrated fiber slurry and chocolate may be combined to prepare products having different ratios of each. In one embodiment, the hydrated fiber slurry used in the reduced-calorie chocolate product has a 1:4 w / w ratio of insoluble dietary fiber to LVWB liquid. In one embodiment, the hydrated fiber slurry used in the reduced-calorie chocolate product has a 1:3 w / w ratio of insoluble dietary fiber to LVWB liquid. In one embodiment, the LVWB liquid is water.

[0086]

[0089] In one embodiment, the reduced-calorie chocolate product of the present disclosure further comprises a stabilizing additive, hi one embodiment, the stabilizing additive is substituted gellan gum (HA gellan gum), unsubstituted gellan gum (LA gellan gum), maltodextrin, egg replacer, xanthan gum, or gelatin.

[0087]

[0090] In one embodiment, the reduced-calorie chocolate product of the present disclosure further comprises a nutritional supplement, hi one embodiment, the nutritional supplement comprises potassium, protein, caffeine, iron, magnesium, zinc, or any combination thereof. [Example]

[0088] Example

[0091] Reference is made herein to the following insoluble dietary fiber ingredients: (i) of30 = InterFiber™ Unicell Oat Fiber 30 oat fiber (InterFiber, Sp., Poland), (ii) OF90 = InterFiber™ Unicell Oat Fiber 90 oat fiber (InterFiber, Sp., Poland), (iii) OA240 = JRS VITACEL™ OAT240-58 oat fiber (J. Rettenmaier Holding AG, Germany), and (iv) BA40 = JRS VITACEL™ BAF40 bamboo fiber (J. Rettenmaier Holding AG, Germany).

[0089]

[0092] Reference is also made herein to the following chocolates: (i) dark chocolate = Callebaut™ Recipe No. 70-30-38 Chocolate Callets™ (Barry Callebaut AG, Switzerland) and (ii) milk chocolate = Callebaut™ Recipe No. 823 Chocolate Callets™ (Barry Callebaut AG, Switzerland).

[0090] Example 1: Preparation of a Reduced Calorie Dark Chocolate Product with a Hydrated Fiber Slurry of Insoluble Dietary Fiber Ingredients to Water in a 1:4 Ratio

[0093] Four hydrated fiber slurries were prepared using a ratio of 1 part insoluble dietary fiber to 4 parts water. The insoluble dietary fiber components used in each hydrated fiber slurry were OF90, OF30, OA240, and BA40, respectively. The hydrated fiber slurries were prepared by adding water to the insoluble dietary fiber component in a 1:4 ratio and mixing to achieve a generally uniform hydrated fiber slurry. The OF90 fiber component has individual fibers ranging from approximately 30 to 130 μm in length. The OF30 fiber component has individual fibers ranging from approximately 15 to 50 μm in length. The OA240 fiber component has individual fibers ranging from approximately 35 to 115 μm in length. The BA40 fiber component has individual fibers ranging from approximately 15 to 60 μm in length.

[0091]

[0094] Each of the hydrated fiber slurries was individually mixed with dark chocolate in the following amounts by weight: (i) 70% dark chocolate to 30% hydrated fiber slurry (“C70 / F30”), (ii) 65% dark chocolate to 35% hydrated fiber slurry (“C65 / F35”), (iii) 60% dark chocolate to 40% hydrated fiber slurry (“C60 / F40”), (iv) 55% dark chocolate to 45% hydrated fiber slurry (“C55 / F45”), (v) 50% dark chocolate to 50% hydrated fiber slurry (“C50 / F50”), (vi) 45% dark chocolate to 55% hydrated fiber slurry (“C45 / F55”), and (vii) 40% dark chocolate to 60% hydrated fiber slurry (“C40 / F60”).

[0092]

[0095] The dark chocolate and hydrated fiber slurry were mixed at a low rotation speed (80 rpm) until generally uniform. Generally, the dark chocolate and hydrated fiber slurry mixture was warmed to a temperature of approximately 46.1°C and sheared via repeated cycles of 1 minute of sustained mixing and 1 minute of rest for a total period of approximately 15 minutes. Ice was then added to the sheared mixture to rapidly cool the mixture to a temperature of approximately 26.7°C. The cooled mixture was further sheared by continuing repeated cycles of 1 minute of sustained mixing and 1 minute of rest for a total period of approximately 5 minutes. The sheared mixture was then warmed to a temperature of 32.2°C to yield a reduced-calorie chocolate product.

[0093]

[0096] Further development of the reduced-calorie chocolate product was achieved by seeding with cocoa butter crystals in the βvi polymorph form. Generally, the reduced-calorie chocolate product was warmed to 35.0°C. Separately, cocoa butter crystals were warmed to 34.0°C in the presence of βvi polymorph cocoa butter crystals to produce a product known as "silk." The warmed silk was then stirred into the warm reduced-calorie chocolate product in an amount of about 1% based on the total weight of the chocolate product for about 15 seconds (or as long as necessary to ensure the silk was melted). During this process, the temperature was maintained between 33.5°C and 35°C. The reduced-calorie chocolate product was then cooled to about 21°C to produce exemplary dark chocolate products of the present disclosure having varying amounts of dark chocolate and hydrated fiber slurry, as described above.

[0094]

[0097] Table 3 below lists the ingredient percentages in the reduced-calorie chocolate product made using the hydrated fiber slurry made in this example at a 1:4 w / w ratio of insoluble dietary fiber to water.

[0095] [Table 3]

[0096]

[0098] As is evident from Table 3, at this 1:4 w / w ratio, the C40 / F60 reduced-calorie chocolate product of the present disclosure contains more water than the actual chocolate contains. However, even C70 / F30 contains 24% water by weight. Considering that conventional existing chocolate products generally cannot exceed 1% water content, the incorporation of this amount of water into chocolate is unprecedented and advantageous in forming a solid product. Such conventional chocolate-to-water ratios produce only runny ganaches and similar semi-liquid chocolate products.

[0097] Example 2: Preparation of a Reduced Calorie Dark Chocolate Product with a Hydrated Fiber Slurry of Insoluble Dietary Fiber Ingredients to Water in a 1:3 Ratio

[0099] Four hydrated fiber slurries were made with a ratio of 1 part insoluble dietary fiber to 3 parts water by weight. The insoluble dietary fiber components used in each of the hydrated fiber slurries were OF90, OF30, OA240, and BA40, respectively. The hydrated fiber slurries were prepared in a manner similar to that described in Example 1 for the hydrated fiber slurries with a 1:4 w / w ratio of insoluble dietary fiber to water.

[0098]

[0100] Reduced calorie dark chocolate products of the present disclosure were prepared by mixing each of the 1:3 w / w ratio insoluble dietary fiber to water hydrated fiber slurries separately with dark chocolate according to the procedure described in Example 1 to prepare products having the following weight amounts: (i) 70% dark chocolate to 30% hydrated fiber slurry (“C70 / F30”), (ii) 65% dark chocolate to 35% hydrated fiber slurry (“C65 / F35”), (iii) 70% dark chocolate to 30% hydrated fiber slurry (“C70 / F30”), (iv) 65% dark chocolate to 35% hydrated fiber slurry (“C65 / F35”), (v) 65% dark chocolate to 35% hydrated fiber slurry (“C65 / F35”), (vi) 65% dark chocolate to 35% hydrated fiber slurry (“C65 / F35”), (vii) 65% dark chocolate to 35% hydrated fiber slurry (“C65 / F35”), (viii ... ) 60% dark chocolate to 40% hydrated fiber slurry (“C60 / F40”), (iv) 55% dark chocolate to 45% hydrated fiber slurry (“C55 / F45”), (v) 50% dark chocolate to 50% hydrated fiber slurry (“C50 / F50”), (vi) 45% dark chocolate to 55% hydrated fiber slurry (“C45 / F55”), and (vii) 40% dark chocolate to 60% hydrated fiber slurry (“C40 / F60”).

[0099]

[0101] Table 4 below lists the ingredient percentages in the reduced-calorie chocolate product made using the hydrated fiber slurry made in this example at a 1:3 w / w ratio of insoluble dietary fiber to water.

[0100] [Table 4]

[0101]

[0102] As can be seen from Table 4, the reduced-calorie chocolate products of the present disclosure made using a 1:3 w / w ratio of insoluble dietary fiber to water have slightly less water than products made using a 1:4 w / w ratio of insoluble dietary fiber to water. Products made using a 1:3 w / w ratio of insoluble dietary fiber to water offer the option of achieving a more solid chocolate while still incorporating a significant amount of water.

[0102] Example 3: Evaluation of reduced calorie dark chocolate products

[0103] Each of the exemplary reduced-calorie dark chocolate products of Examples 1 and 2 was evaluated for various properties, including (i) hardness, (ii) compressibility, (iii) bend / break ability, (iv) clean de-moldability, (v) gloss, and (vi) shape retention at room temperature.

[0103]

[0104] The scoring parameters were as shown in Table 5 below.

[0104] [Table 5]

[0105]

[0105] In the above scoring system, the maximum score is 28. In particular, Callebaut Dark 70 / 30 / 38 Chocolate Callets received an overall score of 26, while Callebaut Milk Chocolate Callets received a score of 17.

[0106]

[0106] Figure 1 shows the overall weighted scores for the exemplary reduced-calorie dark chocolate products of Example 1. Scores varied depending on the average fiber length, diameter, and plant source of the dietary fiber component. It is noteworthy that bamboo fiber performed similarly to oat fiber, demonstrating nearly identical efficiency curves, even at very slight increases above OF90. Both bamboo and oat are effective in both gluten-containing and gluten-free formulations and may therefore be insoluble dietary fibers particularly suitable for chocolate. OA240 performed well at higher chocolate percentages, demonstrating an even better overall score than OF30 when the chocolate content was greater than 50%. While a 1:4 w / w ratio of insoluble dietary fiber to water still allowed for the formation of solid chocolate, hydration of the chocolate was critical, as detailed in Table 3 above.

[0107] Figure 2 shows the overall weighted scores for the exemplary reduced-calorie dark chocolate products of Example 2. As noted above, Callebaut Dark 70 / 30 / 38 Chocolate Callets received a score of 26 according to the scoring system described. Notably, as shown in Figure 2, the reduced-calorie dark chocolate product made with BA40 insoluble dietary fiber achieved a score of 22, even though 30% of the chocolate was replaced with a hydrated fiber slurry of insoluble dietary fiber to water at a 1:3 w / w ratio. Achieving such a high sensory score in a solid chocolate product containing 22.5% pure water is highly advantageous, for example, in the preparation of reduced-calorie chocolate products. Furthermore, at the other end of the graph, where 60% of the chocolate was replaced with a hydrated fiber slurry, the BA40 product was still able to achieve a score of 11. The oat fiber products (OF90 and OF30) did not differ substantially in their overall scores compared to BA40. Again, OA240 was found to work well at high chocolate percentages.

[0108] Figure 3 shows the overall weighted hardness scores for the exemplary reduced-calorie dark chocolate products of Examples 1 and 2. As can be seen from the overall scores shown in Figures 1 and 2, the BA40 product was the top fiber for shear hardness properties alone, followed closely by the OF90 and OF30 products at both the 1:3 and 1:4 w / w ratios. At the lowest level of chocolate (C40 / F60), some products still scored above 5, and at C60 / F40, all products except the OA240 product scored above 5. At these hardness levels, it is expected that the products would not require any level of stabilizing additives above a 50 / 50 ratio to achieve a commercially acceptable hardness that meets consumer expectations.

[0109] FIG. 4 shows the melting temperatures of the exemplary reduced-calorie dark chocolate products of Examples 1 and 2. The graph indicates the temperature at which the products were observed to nearly begin to melt. The hardness of solid chocolate at ambient temperature is a relevant property for shipping, storage, and retail display. Once a chocolate product begins to melt, its sensory properties are invariably, and often permanently, impaired. Callebaut Dark 70 / 30 / 38 Chocolate Callets has a melting point of 33.8°C and is therefore a very stable product throughout the range of normal room temperatures, ranging from 18.3°C to 26.7°C. As with the hardness scores, BA40 is also the fiber with the highest melting point, closely followed by OF90 at both the 1:3 and 1:4 w / w ratios. Both the BA40 and OF90 1:3 w / w products melt above 27.8°C throughout the entire chocolate ratio range, providing acceptable, commercially viable melting points without the addition of any structural additives. In fact, the only product at either the 1:4 w / w or 1:3 w / w ratio that melted at a temperature below 26.7°C was the OA240 product, and then even then only at chocolate levels below about 55%.

[0110] Example 4: Preparation of a reduced calorie milk chocolate product with a hydrated fiber slurry of insoluble dietary fiber ingredients to water in a 1:3 ratio

[0110] Reduced-calorie chocolate products were prepared using the procedure of Example 2, substituting milk chocolate for dark chocolate. The products were prepared using each of OF90, OF30, OA240, and BA40 hydrated fiber slurries at a 1:3 w / w ratio of insoluble dietary fiber to water. Each of the hydrated fiber slurries was combined with milk chocolate in a manner similar to that of the dark chocolate in Example 2.

[0111] Example 5: Evaluation of reduced calorie milk chocolate products

[0111] Each of the exemplary reduced-calorie milk chocolate products of Example 4 was evaluated for the same attributes as described in Example 3 to obtain an overall score.

[0112] Figure 5 shows the overall scores for the exemplary reduced-calorie milk chocolate products of Example 4. The hardness of milk chocolate at ambient temperatures is generally a greater challenge than dark chocolate. Even at the lowest chocolate substitution of 30%, the best-performing fiber in this study, OF90, achieved the highest overall score of 5.0.

[0113] Example 6: Preparation of a reduced calorie milk chocolate product with a hydrated fiber slurry and stabilizing additives in a 1:3 ratio of insoluble dietary fiber ingredient to water Hydrated fiber slurries were prepared using the procedure of Example 2, using OF90 fiber at a 1:3 w / w ratio of insoluble dietary fiber to water. Reduced-calorie chocolate products using milk chocolate and OF90 hydrated fiber slurries (1:3 w / w ratio) were prepared according to Example 5 (C70 / F30, C65 / F35, C60 / F40, C55 / F45, C50 / F50, C45 / F55, and C40 / F60), except that the step of combining / mixing the hydrated fiber slurry with the milk chocolate also included the addition of a stabilizing additive selected from (i) maltodextrin (tapioca), (ii) Bob's Red Mill egg replacer (Bob's Red Mill Natural Foods; Oregon, USA), (iii) xanthan gum, and (iv) gelatin. The stabilizing additive was added in an amount of 1% of the total weight of the reduced-calorie chocolate product. Powder stabilizers were added in powder form. Gelatin sheets were pre-cut into strips of approximately 2 x 10 cm.

[0114] Example 7: Evaluation of reduced calorie milk chocolate products containing stabilizers

[0114] Each of the exemplary reduced-calorie milk chocolate products of Example 6 was evaluated for the same attributes as described in Example 3 to obtain an overall score.

[0115]

[0115] Figure 6 shows the overall scores of the exemplary reduced-calorie milk chocolate products of Example 6 containing stabilizing additives. In some products, the structural effect of the stabilizing additive increased at certain points while the chocolate percentage decreased. For gelatin, a continuous increase in score was observed as the amount of chocolate decreased. In contrast, xanthan gum showed a fairly linear decrease in efficacy as the amount of chocolate decreased. Overall, these results demonstrate that stabilizing additives can be used to improve the overall score.

[0116] Example 8: Evaluation of Aliphatic Hydrocarbons in Reducing Viscosity of Reduced Calorie Chocolate Products of the Present Disclosure D-limonene was tested for its ability to reduce the viscosity of four different reduced-calorie chocolate products of the present disclosure. All four reduced-calorie chocolate products were based on Dark Chocolate Callebaut™ Recipe N°70-30-38 Chocolate Callets™ (Barry Callebaut AG, Switzerland) and made according to the methods of the present disclosure. Dark Chocolate Callebaut™ Recipe N°70-30-38 Chocolate Callets™ was used as the baseline control (hereinafter "DCC control").

[0117] The formulation of the reduced calorie chocolate product used in this experiment was as follows in Table 6:

[0118] [Table 6]

[0119] D-limonene was added to each of the calorie-reduced chocolate products in the amount shown below in Table 7, by weight of the total mass of the calorie-reduced chocolate product, and mixed. The D-limonene-containing calorie-reduced chocolate products were heated to the indicated temperature, measured in 0.5°C increments from 28.5°C to 32.5°C. The viscosity (Pa s) of each D-limonene-containing calorie-reduced chocolate was determined at each temperature and is reported in Table 7, compared to the measured viscosity of the DCC control.

[0120] [Table 7]

[0121] [Table 8]

[0122]

[0119] As shown in Table 7 above, D-limonene was able to significantly reduce the viscosity of the reduced-calorie chocolate products of the present disclosure.

[0123] In this disclosure, all terms that are referred to in the singular form are meant to include their plural forms.Similarly, all terms that are referred to in the plural form are meant to include their singular form.Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this disclosure belongs.

[0124] As used herein, the term "about" refers to approximately a + / - 10% variation from a given value. It is to be understood that such a variation is always included in any given value provided herein, whether or not it is specifically stated.

[0125]

[0122] It should be understood that while compositions and methods are described in terms of "comprising," "containing," or "including" various components or steps, the compositions and methods may also "consist essentially of" or "consist of" various components and steps. Furthermore, the indefinite article "a" or "an," when used in the claims, is defined herein to mean one or more of the element it introduces.

[0126] For brevity, only certain ranges are explicitly disclosed herein. However, a range from any lower limit may be combined with any upper limit to recite a range not explicitly recited, and a range from any lower limit may be combined with any other lower limit to recite a range not explicitly recited, and similarly, a range from any upper limit may be combined with any other upper limit to recite a range not explicitly recited. In addition, whenever a numerical range with a lower limit and an upper limit is disclosed, any numbers falling within that range and any included ranges are specifically disclosed. In particular, any range of values ​​disclosed herein (in the form "about a to about b," or equivalently, "approximately a to b," or equivalently, "approximately a to b") should be understood to represent any numbers and ranges encompassed within the broader range of values, even if not explicitly recited. Thus, any point or individual value can serve as its own lower or upper limit in combination with any other point or individual value or any other lower or upper limit to recite a range not explicitly recited.

[0127]

[0124] Thus, the present disclosure is well adapted to achieve the ends and advantages mentioned, as well as those inherent therein. The specific embodiments disclosed above are illustrative only, as the disclosure may be modified and practiced in different but equivalent manners apparent to those skilled in the art having the benefit of the teachings herein. While individual embodiments have been disclosed, the present disclosure covers all combinations of all such embodiments. Furthermore, no limitations are intended to the details of construction or design herein shown, other than as set forth in the following claims. Furthermore, claim terms have their plain ordinary meaning unless expressly and unambiguously defined otherwise by the patent owner. It is therefore apparent that the specific exemplary embodiments disclosed above may be altered or modified, and all such variations are considered within the scope and spirit of the present disclosure. In the event of a conflict between the use of a word or term in this specification and one or more patents or other documents referenced herein, the consistent definition in this specification should be adopted.

[0128]

[0125] Many obvious variations of the embodiments described herein will suggest themselves to those skilled in the art in view of this disclosure, and all such obvious variations are within the full intended scope of the appended claims.

Claims

1. 1. A method for preparing a reduced-calorie chocolate product, comprising: providing an insoluble dietary fiber component, wherein the individual fibers of said insoluble dietary fiber component have an average fiber length of from about 1 μm to about 400 μm; - combining said insoluble dietary fiber component with a quantity of low viscosity aqueous liquid (LVWB liquid) in a fiber:LVWB liquid ratio of about 1:0.5 to about 1:10 on a w / w basis to provide a hydrated fiber slurry; - mixing the hydrated fiber slurry with chocolate to form the reduced calorie chocolate product; A method comprising:

2. The step of mixing the hydrated fiber slurry with the chocolate comprises: - mixing the hydrated fiber slurry with the chocolate to form a chocolate-fiber mixture; - heating the chocolate-fiber mixture while mixing to form a heated chocolate-fiber mixture; - cooling the heated chocolate-fiber mixture to provide the reduced-calorie chocolate product; The method of claim 1 , comprising:

3. 3. The method of claim 2, wherein the mixing is for a period of about 1 minute to about 15 minutes, with alternating intervals of mixing and rest.

4. 4. The method of claim 2 or 3, wherein the mixing is performed at a rotation speed of 80 rpm or less.

5. The method of any one of claims 2 to 4, wherein the hydrated fiber slurry has a viscosity of about 25,000 cP.

6. 6. The method of any one of claims 2 to 5, wherein the heating of the chocolate-fiber mixture is to a temperature of from about 40°C to about 60°C.

7. The method according to any one of claims 2 to 6, wherein the cooling is a rapid cooling procedure.

8. 8. The method of claim 6 or 7, wherein the cooling is by introducing a quantity of ice into a water bath to reduce the temperature of the heated chocolate-fiber mixture to about 20°C to about 25°C and mixing.

9. heating the reduced-calorie chocolate product to a temperature of about 30°C to about 35°C to provide a heated reduced-calorie chocolate product; - seeding the heated reduced-calorie chocolate product with βvi polymorph cocoa butter crystals; cooling to about 20°C to about 25°C to reform the reduced-calorie chocolate product; The method of any one of claims 1 to 8, further comprising:

10. 10. The method of claim 9, wherein the seeding of the heated reduced-calorie chocolate product with βvi polymorph cocoa butter crystals is 1.0% by weight.

11. The method according to any one of claims 1 to 10, wherein the chocolate is dark chocolate.

12. The method according to any one of claims 1 to 10, wherein the chocolate is milk chocolate.

13. 13. The method of any one of claims 1 to 12, wherein the average fiber length of the individual fibers of the insoluble dietary fiber component is from 10 μm to about 400 μm.

14. 14. The method of claim 13, wherein the average fiber length of the individual fibers of the insoluble dietary fiber component is from 30 μm to about 120 μm.

15. 15. The method of claim 14, wherein the average fiber length of the individual fibers of the insoluble dietary fiber component is from about 60 μm to about 90 μm.

16. 16. The method of claim 15, wherein the average fiber length is about 75 μm.

17. 17. The method of any one of claims 1 to 16, wherein the fiber:LVWB liquid ratio is from about 1:2 to about 1:5 on a w / w basis.

18. 18. The method of claim 17, wherein the fiber:LVWB liquid ratio is about 1:4 on a w / w basis.

19. The method of any one of claims 1 to 18, wherein the LVWB liquid is water.

20. 20. The method of any one of claims 1 to 19, wherein the mixture of hydrated fiber slurry and chocolate is in a ratio of chocolate:hydrated fiber slurry of about 80:20 to about 40:60 w / w.

21. 21. The method of claim 20, wherein the ratio of chocolate to hydrated fiber slurry is about 70:30 w / w, about 65:35 w / w, about 60:40 w / w, about 35:45 w / w, about 50:50 w / w, about 45:55 w / w, or about 40:60 w / w.

22. 22. The method of any one of claims 1 to 21, wherein the insoluble dietary fiber is derived from wheat, oat, rice, bamboo, sugarcane, cocoa, apple, or orange.

23. 21. The method of claim 20, wherein the insoluble dietary fiber is derived from oats.

24. 24. The method of any one of claims 1 to 23, wherein the step of mixing the hydrated fiber slurry with the chocolate further comprises mixing in a stabilizing additive.

25. 25. The method of claim 24, wherein the stabilizing additive is substituted gellan gum (HA gellan gum) or unsubstituted gellan gum (LA gellan gum).

26. 25. The method of claim 24, wherein the stabilizing additive is maltodextrin, egg replacer, xanthan gum, or gelatin.

27. 27. The method of claim 26, wherein the stabilizing additive is gelatin.

28. 28. The method of any one of claims 1 to 27, further comprising mixing a viscosity-reducing agent with the insoluble dietary fiber ingredient, the LVWB liquor, the reduced-calorie chocolate product, or any combination thereof.

29. 29. The method of claim 28, wherein the viscosity reducing agent is D-limonene.

30. 29. The method of claim 28, wherein the viscosity reducing agent is p-cymene.

31. 31. A reduced-calorie chocolate product prepared by the method of any one of claims 1 to 30, wherein the reduced-calorie chocolate product comprises at least 20% water by weight.

32. 32. The reduced-calorie chocolate product of claim 31 comprising at least 45% by weight water.

33. - at least 25% by weight of chocolate, - at least 2% by weight of insoluble fiber, - at least 5% by weight of a low viscosity aqueous liquid (LVWB liquid), 1. A reduced calorie chocolate product comprising:

34. - at least 40% by weight of chocolate, - at least 5% by weight of insoluble fiber, - at least 20% by weight of said LVWB liquid; 34. The reduced-calorie chocolate product of claim 33, comprising:

35. 35. The reduced-calorie chocolate product of claim 33 or 34, comprising at least 45% by weight of the LVWB liquor.

36. A reduced-calorie chocolate product according to any one of claims 33 to 35, wherein the LVWB liquid is water.

37. 37. The reduced-calorie chocolate product of any one of claims 33 to 36, further comprising a stabilising additive.

38. 38. The reduced-calorie chocolate product of claim 37, wherein the stabilizing additive is substituted gellan gum (HA gellan gum), unsubstituted gellan gum (LA gellan gum), maltodextrin, egg replacer, xanthan gum, or gelatin.

39. 39. The reduced-calorie chocolate product of any one of claims 33 to 38, further comprising from about 0.01% to about 1.0% by weight of a viscosity-reducing agent.

40. 40. The reduced-calorie chocolate product of claim 39, wherein the viscosity reducing agent is D-limonene, p-cymene, or any combination thereof.

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