Cocoa composition

Abstract

To provide a chocolate product with reduced milk solids content having improved quality and texture. [Solution] The cocoa composition contains less than 5% by weight of milk solids, and is characterized by containing 0.5 to 15% by weight of pea-derived protein and 0.5 to 10% by weight of a plasticizer component.

Description

[Technical Field]

[0001] (CROSS-REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of European Patent Application No. 20158678.1, filed February 21, 2020, which is incorporated herein by reference in its entirety.

[0002] FIELD OF THE INVENTION The present invention relates to a cocoa composition having a low milk solids content, comprising plant-derived protein and plasticizer components, which composition has sensory qualities comparable to those of milk chocolate.The present invention further relates to a food product comprising the cocoa composition according to the invention. [Background technology]

[0003] Chocolate flavor is one of the most popular flavors worldwide, and chocolate or cocoa-derived ingredients are incorporated in some form into many food products. Chocolate confectionery encompasses a wide range of sweet foods based on cocoa-derived ingredients, such as chocolate, cocoa-based coatings or couvertures, and cocoa-based fillings. Chocolate is particularly popular due to its typical melt-in-the-mouth texture, which provides a sudden burst of bittersweet cocoa flavor. Many chocolate confectionery recipes also contain milk solids in addition to the cocoa-derived ingredients to provide creaminess and a milky overtone.

[0004] However, despite its appeal, milk chocolate contains significant amounts of butterfat, milk proteins, and lactose. As a result, milk chocolate cannot be consumed by those who suffer from lactose intolerance or milk allergies. It is also undesirable for vegans or those who avoid dairy products for religious or lifestyle reasons.

[0005] Past attempts to replace milk solids in milk chocolate have resulted in chocolates of poor sensory quality that are brittle, lack snap, and lack the creamy mouthfeel and flavor typical of traditional milk chocolate.

[0006] Therefore, there remains a need for reduced milk solids chocolate products with improved quality and texture. Summary of the Invention

[0007] The present invention relates to a cocoa composition comprising less than 5% by weight of milk solids, and further comprising 0.5 to 15% by weight of pea protein and 0.5 to 10% by weight of a plasticizer component, based on the total weight of the composition.

[0008] The invention also relates to a food product comprising such a composition, characterized in that the food product is, for example, a bakery product or a confectionery product. DETAILED DESCRIPTION OF THE INVENTION

[0009] Unless otherwise specified herein, all weights are expressed as percentages by weight of the total weight of the cocoa composition.

[0010] The present invention relates to a cocoa composition containing less than 5% by weight of milk solids, characterized in that it contains 0.5 to 15% by weight of pea protein and 0.5 to 10% by weight of a plasticizer component.

[0011] Cocoa composition As referred to herein, the term "cocoa composition" refers to a substantially homogeneous, fat-continuous composition comprising at least some cocoa solids, the fat preferably being selected from the group consisting of cocoa butter, cocoa butter substitutes, cocoa butter equivalents, cocoa butter improvers, cocoa butter substitutes, and mixtures of two or more thereof. According to a particular embodiment of the invention, the cocoa composition is selected from the group consisting of a chocolate composition, a chocolate coating (or couverture) composition, and a chocolate compound composition, which typically comprises, in addition to a continuous fat phase, non-fat cocoa solids, sugar and / or sugar substitutes, and one or more optional ingredients such as emulsifiers and flavorings.

[0012] Advantageously, the cocoa composition of the invention is a chocolate composition. Although this should not be construed as being limited to any particular legal definition, in one aspect the cocoa composition of the invention is a chocolate product as defined in Directive 2000 / 36 / EC of the European Parliament and of the Council of 23 June 2000.

[0013] As used herein, the term "cocoa solids" may refer to any component derived from cocoa beans, including, but not limited to, cocoa liquor, cocoa powder, and / or cocoa butter. Cocoa compositions of the present invention preferably contain at least 2% by weight of cocoa solids, more preferably at least 5% by weight, more preferably at least 10% by weight, and more preferably at least 15% by weight. In one aspect, compositions of the present invention contain cocoa solids in an amount of at least 30% by weight, preferably greater than 30% by weight, preferably at least 33% by weight, and more preferably at least 35% by weight. In one aspect, compositions of the present invention contain 30-95% by weight of cocoa solids, preferably 30-75% by weight, and more preferably 30-55% by weight. Alternatively, compositions may contain less than 30% by weight of cocoa solids, e.g., 2-30%, 5-25%, or 10-20% by weight.

[0014] Cocoa liquor, also called "cocoa mass," is produced from ground cocoa beans. Before or after grinding, the beans may be fermented, dried, roasted, alkalized, and / or processed using any other technique known in the art. Cocoa compositions of the invention preferably comprise 5-30% by weight of cocoa liquor, more preferably 10-25% by weight, more preferably 15-25% by weight, more preferably 18-22% by weight.

[0015] Cocoa butter is fat extracted from cocoa beans, typically by pressing the cocoa liquor. Cocoa butter may be deodorized to remove strong or undesirable flavors. Advantageously, the composition contains at least 18% by weight, preferably at least 20% by weight, and more preferably at least 25% by weight, of cocoa butter and / or a cocoa butter substitute. Indeed, cocoa butter may be completely or partially replaced by a cocoa butter substitute. Cocoa butter substitutes are well known in the art and include cocoa butter substitutes, cocoa butter equivalents, cocoa butter improvers, and cocoa butter substitutes. They are typically vegetable fats and / or vegetable fat fractions that have similar physical or chemical properties to cocoa butter.

[0016] Cocoa powder is produced by further grinding or milling the "dry" residue obtained from cocoa liquor after pressing. It can be natural cocoa powder with a pH of about 5.5, or it can be processed (e.g., treated with alkali or acid). It can have a relatively high fat content, e.g., more than 15% by weight of residual cocoa butter, a normal fat content (e.g., 10-15% by weight of cocoa butter), or a low fat content (less than 10% by weight of cocoa butter). Fat-free cocoa powder (e.g., one with a fat content of less than 2% by weight) can also be used.

[0017] Cocoa compositions according to the invention comprise milk solids in an amount of less than 5% by weight, preferably less than 4%, more preferably less than 3%, more preferably less than 2%, more preferably less than 1% by weight. Milk solids according to the invention may be defined as any dry ingredients derived from milk, including, but not limited to, milk fat or fractions thereof, lactose, skim or whole milk powder, whey, whey powder, caseinates, and / or milk hydrolysates. As used herein, "milk" refers to milk of mammalian origin (e.g., non-human milk such as cow's, buffalo, sheep's, and / or goat's milk). In one aspect, cocoa compositions according to the invention are substantially free of milk solids.

[0018] Furthermore, they may be used to prepare foodstuffs containing fillings or inclusions, although the cocoa composition itself does not contain such ingredients. Indeed, the compositions of the present invention are preferably homogeneous (or "continuous") cocoa compositions, i.e., compositions with a consistent texture and structure throughout. The compositions of the present invention are also preferably carob-free. Advantageously, they may also be soy protein-free.

[0019] The cocoa composition is preferably a moldable composition. As used herein, the term "moldable" refers to a composition that can be formed into a shape in a mold, solidify (preferably at room temperature), and then retain the molded shape after the mold is removed. Thus, the compositions of the present invention are preferably not in the form of a powder or particulate material. Furthermore, the compositions of the present invention preferably have a moisture content of less than 10% by weight, based on the total weight of the composition. More preferably, they have a moisture content of less than 5% by weight, more preferably less than 3% by weight, more preferably less than 2% by weight, and more preferably less than 1% by weight.

[0020] Pea Protein The cocoa composition according to the invention is further characterized in that it contains 0.5 to 15% by weight of pea protein, preferably 1 to 10% by weight, more preferably 2 to 5% by weight.

[0021] Pea protein may be present in the cocoa composition in the form of pea protein isolate, pea protein concentrate, whole pea powder, extruded micronized pea powder, hydrolyzed pea protein, etc. It may also be roasted (e.g., in the form of roasted pea powder) before use. Concentrates and pea protein isolates are defined in terms of their protein content. A "pea protein concentrate" has a total protein content of 60-75% by dry weight, while a "pea protein isolate" has a total protein content of 90-95% by dry weight. A "pea protein hydrolysate" is a preparation obtained by enzymatic and / or chemical hydrolysis of pea protein. Protein hydrolysates consist of a mixture of peptides of different sizes and free amino acids.

[0022] Preferably, no proteins other than pea protein are present in the compositions of the present invention, except for trace amounts of protein that may be incidentally introduced as part of other ingredients, such as plasticizers or cocoa solids. These incidental protein contents, in particular any cocoa protein, can be deducted when calculating the total protein content of the cocoa composition. The total protein content of a composition of the present invention is therefore considered to be the total pea protein content of the composition.

[0023] Plasticizer component Cocoa compositions of the invention comprise 0.5 to 10% by weight of a plasticizer component. Preferably, the plasticizer component is present in the cocoa composition in an amount of 1.0 to 9%, more preferably 1.5 to 8%, more preferably 2 to 7%, more preferably 2.5 to 6% by weight.

[0024] Without wishing to be bound by theory, it is believed that the plasticizer component performs at least partially the same function in the cocoa compositions of the present invention as the milk fat in traditional milk chocolate. In particular, the plasticizer component has been found to result in a cocoa composition with a less brittle structure and a creamier mouthfeel.

[0025] In one aspect of the present invention, the plasticizer component may be a fat-soluble component from a plant source, including vegetable fats and oils. Preferably, the plasticizer is a vegetable fat or oil (such as palm or palm kernel oil, or shea butter) with a melting point below that of cocoa butter. More preferably, it is selected from the group consisting of liquid oils, randomized fats, and combinations of two or more thereof.

[0026] Liquid oil is an oil that remains liquid at room temperature. The liquid oil used according to the present invention is preferably a vegetable liquid oil, i.e., a liquid oil from a plant source. Suitable plant sources include, by way of example only, almonds, pine nuts, pistachios, cashews, hazelnuts, peanuts, sesame seeds, sunflower seeds, high oleic sunflower seeds, rapeseed, or a mixture of two or more thereof. They may also include certain types of cocoa beans that produce soft cocoa butter, particularly Brazilian cocoa beans. When using such "soft" cocoa beans as a plasticizer, both cocoa butter and / or cocoa liquor may be used. These then also contribute cocoa solids to the overall composition.

[0027] The oils can be used as they are, i.e., extracted from their source through pressing or other known methods, or they can be incorporated into the cocoa composition in the form of a paste produced by grinding the source. Preferably, the liquid oil is present in the cocoa composition in an amount of 0.5 to 5% by weight, more preferably 0.5 to 3% by weight, more preferably 1 to 2% by weight. When incorporated in the form of a paste, enough paste is added to achieve the desired liquid oil content as specified above.

[0028] In a particular embodiment of the invention, the plasticizer component comprises or consists of almond oil and / or hazelnut oil, which is advantageously added to the cocoa composition in the form of an almond and / or hazelnut paste.

[0029] The plasticizer component may also comprise or consist of randomized fat. As used herein, the term "randomized fat" refers to a triglyceride composition containing long-chain and / or short-chain fatty acids randomly distributed on the glycerol backbone of the triglyceride. Long-chain fatty acids are defined as fatty acids having 16 to 24 carbon atoms. Short-chain fatty acids are defined as fatty acids having 4 to 14 carbon atoms. The ratio between long-chain and short-chain fatty acids in the randomized fat may range from 20 / 80 to up to 80 / 20. More preferably, the ratio is 30 / 70 to 70 / 30, more preferably 40 / 60 to 60 / 40. Alternatively, the triglyceride composition of the randomized fat may consist solely of long-chain fatty acids randomly distributed on the triglyceride backbone. These long-chain fatty acids may be saturated (S) or unsaturated (U) fatty acids. Randomized fats may be obtained by chemical and / or enzymatic interesterification, or by any other method available to those skilled in the art. Randomization can be complete or partial. A partially randomized fat is a fat that has not been reacted to achieve its fully converted state for a given set of reaction conditions.

[0030] In one aspect of the invention, the randomized fat may be randomized cocoa butter, which may be obtained by chemical or enzymatic interesterification, or by deodorizing cocoa butter at very high temperatures (above 235°C) for long periods of time (1 to 4 hours).

[0031] Preferably, the randomized fat is present in the cocoa composition in an amount of from 0.5 to 5% by weight, more preferably from 0.5 to 3% by weight, more preferably from 1 to 2% by weight.

[0032] Advantageously, the liquid oil and / or randomized fat used according to the invention does not comprise any hydrogenated fat. Preferably, the plasticizer component does not comprise any hydrogenated fat.

[0033] Preferably, emulsifiers such as lecithin and / or PGPR are not used as plasticizers, and therefore a plasticizer component is preferably present in addition to any such emulsifiers.

[0034] bulking ingredients The cocoa composition of the present invention may also contain a bulking agent, preferably in an amount of 0.5 to 15% by weight, more preferably 2 to 12% by weight, and even more preferably 4 to 10% by weight. The bulking agent may be selected from the group consisting of oligosaccharides, polysaccharides, soluble dietary fiber, insoluble dietary fiber, and mixtures of two or more thereof.

[0035] Oligosaccharides are sugar polymers containing a small number (typically 3-10) of monosaccharides. Suitable oligosaccharides for use in the present invention include fructo-oligosaccharides (FOS). FOS are short chains of fructose molecules found in many plants. They are considered soluble dietary fiber. Another type of suitable oligosaccharide is galacto-oligosaccharide (GOS), which also occurs naturally. They consist of short chains of galactose molecules. These compounds, which act as soluble dietary fiber, cannot be digested in the human small intestine but pass through it to the large intestine, where they promote the growth of bifidobacteria, which are beneficial to intestinal health.

[0036] Suitable polysaccharides include glucose polymers such as starch, and starch derivatives such as glucose syrup, maltodextrin, and dextrin.Fructans and inulin are further examples of suitable polysaccharides.They are fructose polymers with a much higher degree of polymerization than FOS.They are also considered soluble dietary fiber.Another example of soluble fiber suitable for use in the present invention is polydextrose, which is obtained by thermal polymerization of dextrose.Suitable polysaccharides may also include agar, galactomannans such as guar gum, locust bean gum, and amylopectin, pectin, and combinations of two or more of the above.

[0037] Suitable insoluble fibers may be selected from the group consisting of resistant starch, cereal fiber, fruit fiber, legume fiber, and mixtures of two or more thereof.

[0038] Preferably, the bulking ingredient is selected from the group consisting of vegetable fiber, dextrin, maltodextrin, polydextrose, inulin, dehydrated grain syrup (such as dried rice syrup), pectin, and mixtures of two or more thereof.

[0039] Alternatively, the bulking agent comprises or consists of vegetable fibres selected from the group consisting of cereal and grain fibres, fruit fibres, and mixtures of two or more thereof, preferably rice fibre, pea fibre, coconut fibre, soy fibre, and mixtures of two or more thereof.

[0040] The cocoa compositions of the present invention may also contain other ingredients, such as emulsifiers and / or flavorings. Emulsifiers suitable for use in the present invention are well known to those skilled in the art and may include, by way of example only, lecithin, PGPR, and / or variants thereof, such as hydrolyzed or PC-enriched (or phosphatidylcholine-enriched) lecithin. Flavorings may include, but are not limited to, vanilla flavor, vanillin, caramel flavor, etc.

[0041] sweetener The cocoa composition preferably contains one or more sweeteners. These may be selected from caloric sweeteners, such as sucrose, and / or non-caloric or low-caloric sweeteners. Non-caloric and low-caloric sweeteners include, but are not limited to, high-intensity sweeteners, such as aspartame, saccharin, and steviol glycosides, as well as sugar alcohols. Sugar alcohols (also called polyols) include, among others, sorbitol, mannitol, xylitol, maltitol, maltitol syrup, lactitol, erythritol, isomalt, and hydrogenated starch hydrolysates. Preferably, the cocoa composition contains maltitol, lactitol, and / or erythritol in an amount of 30% by weight or less, more preferably 20% by weight or less, more preferably 10% by weight or less, and more preferably 5% by weight or less. Advantageously, it is substantially free of maltitol, lactitol, and / or erythritol. In one aspect, it does not contain any sugar alcohols. In another embodiment, the composition does not include any high intensity sweeteners, hi another embodiment, it does not include any non-caloric or low-calorie sweeteners.

[0042] Preferably, the sweetener consists of sucrose. The amount of sucrose in the cocoa composition is preferably at least 30% by weight, more preferably at least 30.5%, more preferably at least 32%, more preferably at least 35%.

[0043] In one aspect of the invention, the cocoa composition comprises at least 30% by weight of cocoa solids and less than 0.2% by weight of milk solids, and further comprises 0.5 to 15% by weight of pea protein, 0.5 to 10% by weight of a plasticizer component, and at least 30% by weight of sucrose.

[0044] In another aspect of the invention, the cocoa composition comprises at least 30% by weight of cocoa solids and less than 2% by weight of milk solids, and further comprises 0.5 to 15% by weight of pea protein and 0.5 to 5% by weight of liquid oil and / or randomized cocoa butter.

[0045] In yet another aspect of the invention, the cocoa composition comprises at least 30% by weight of cocoa solids and less than 2% by weight of milk solids, and further comprises 0.5 to 15% by weight of pea protein, 3 to 8% by weight of maltodextrin, and 2 to 5% by weight of liquid oil and / or randomized cocoa butter.

[0046] Advantageously, the cocoa composition according to the invention exhibits properties very similar to those of milk chocolate. Together with cocoa butter, milk solids are responsible for some of the most important properties of milk chocolate products. These properties include its sensory qualities (e.g., its creamy mouthfeel and snap) or its more rapid melting behavior compared to dark chocolate. It has been found that the cocoa composition according to the invention is not brittle, but maintains the desired snap effect when broken or bitten.

[0047] Furthermore, it was found to have a creamy texture comparable to milk chocolate.

[0048] The cocoa composition of the present invention can be produced by any conventional method for making chocolate known to those skilled in the art. The cocoa solids and other ingredients of the cocoa composition of the present invention are mixed, ground, and conched in substantially the same manner as chocolate is produced, using any method known to those skilled in the art of chocolate making. Once the cocoa composition has been processed, it can be placed into a mold or applied in and / or on a food product, as known in the art.

[0049] food The present invention therefore further relates to food products comprising the cocoa compositions as described herein. These food products are preferably bakery and / or confectionery products, but may also include other dairy-free or dairy-reduced foods (termed "dairy substitute" products).

[0050] "Bakery products" can be defined as any food product that uses flour to form a dough or batter. Examples of bakery products include, but are not limited to, breads such as bagels, buns, rolls, biscuits, and loaf bread; cookies; brownies; muffins; desserts such as cakes, cheesecakes, and pies; snack cakes; sweet treats such as donuts, danish pastries, sweet rolls, cinnamon rolls, and coffee cakes.

[0051] A "confectionery product" is a food product that is rich in sugar. Confectionery products may be, inter alia, candies, candied nuts, candy bars, caramels, chocolates, chocolate bars, chocolate candies, chocolates in hollow shapes or in any desired shape, filled chocolate bars, pralines, truffles, cereal bars, chewing gum, pastillage, and other sweets made mainly from sugar.

[0052] "Dairy substitute" products are substitutes for products traditionally derived from milk, such as, but not limited to, non-dairy beverages; frozen desserts such as ice cream; and other refrigerated desserts; non-dairy substitutes for cultured dairy products such as yogurt, cream, and fresh or cream cheese; and dairy substitutes for custard-based desserts.

[0053] The cocoa compositions of the present invention can be used in food products in any form, for example, melted and mixed into the recipe of the final product; in the form of a filling, inclusion, topping, or coating; molded around other separate ingredients such as nuts, fruit, dried fruit, biscuits or biscuit pieces, candy pieces or solids, or any combination of two or more thereof. Thus, the present invention also relates to bakery products, confectionery products, and frozen or refrigerated desserts comprising the chocolate composition of the present invention as a filling, inclusion, topping, and / or coating, as well as confectionery products comprising the chocolate composition of the present invention together with one or more separate ingredients. [Example]

[0054] Several samples (1-14) were prepared using the recipes shown in Table 1 below. The ingredients used are listed in Table 2.

[0055] The dry ingredients (including any bulking agents and vegetable protein ingredients), cocoa liquor, and a portion of the cocoa butter were mixed together in a Hobart mixer for 10 minutes at a temperature of 45-50°C. The addition of cocoa butter was adapted for each sample to obtain the correct texture for refining. The optimum fat content in the mixer was 25-26%.

[0056] The resulting chocolate paste was then refined in a Buhler 3-roll refiner to produce refined flakes with a reduced particle size of 18-24 μm.

[0057] The refined flakes were then dry conched for 6 hours at 65°C in a 5 kg batch Bühler Elkolino single-shaft conch, running clockwise at a rotor speed of 1000 rpm. Additional cocoa butter was added as needed during the filling of the conch to ensure adequate mechanical shear and good flavor development. At the end of dry conching, all remaining cocoa butter and PGPR were added to the conch. The mixture was then wet conched at 45°C for 30 minutes, running counterclockwise at 1500 rpm. The chocolate mass was then removed.

[0058] The plasticizer components were added manually to the chocolate mass in buckets after conching to avoid contaminating the conching equipment with potential allergens such as nuts. If necessary, the viscosity and yield value of the resulting chocolate were adjusted by adding more cocoa butter and / or emulsifiers (resulting in the total amounts shown in Table 1).

[0059] After adjusting the rheology, the chocolate was subjected to a manual tempering process and formed into bars. Tempering involves controlled heating and cooling of the mixture to selectively induce crystallization of cocoa butter in the preferred crystalline form V.

[0060] Some of the resulting chocolates were then analyzed to determine viscosity, yield value, and color using the methods described below, with the results shown in Table 3.

[0061] Analysis method Particle size A small amount of finished chocolate is placed on the measuring surface of a Mitutoyo micrometer (0-25 mm). By squeezing it, an index of the size of the largest incompressible particles can be measured.

[0062] color Color values ​​are expressed as Hunter's L, a, and b values, where the L value represents the "lightness" of the product (black / white scale), the "a" value represents the amount of green / red, and the "b" value represents the amount of yellow / blue. The ratio of "a" / "b" represents the redness of the product. The following procedure is used to determine the color value of chocolate:

[0063] A small amount of chocolate at 50°C is poured to the top of an optically neutral Petri dish (55 mm diameter). The Petri dish is then placed on a calibrated Minolta CM2500D spectrocolorimeter (Illuminant D65, 10° observer, Hunter L, a, and b value readings, Minolta SPECTRA MAGIC software version 1.00). The L, a, and b values ​​of the chocolate sample are then measured and recorded according to the manufacturer's instructions.

[0064] Flow characteristics The flow behavior of chocolate is measured using a rheometer RM200 (Lamy Rheology Instruments, Champagne au Mont d'Or, France) according to ICA method 46-2000 - Viscosity of Cocoa and Chocolate Products. This is a shear rate-dependent rheometer with a speed ranging from 0.3 to 1500 rpm and a torque ranging from 0.05 to 30 mNm. The temperature of the measuring cell is maintained at 40°C. A small amount of chocolate is placed in a tube. The chocolate is pre-sheared at 5 s for 10 minutes, after which a stepwise flow procedure is applied by increasing or decreasing the shear rate while measuring the shear stress. The Casson model is used to define the Casson yield stress and Casson viscosity for recipes with a fat content of less than 38%. For recipes with a fat content greater than 38%, a polynomial model is used.

[0065] [Table 1]

[0066] [Table 2]

[0067] [Table 3]

Claims

1. 1. A cocoa composition comprising less than 5% by weight of milk solids, characterized in that the cocoa composition comprises 0.5 to 15% by weight of pea-derived protein and 0.5 to 10% by weight of a plasticizer component.

2. 2. The cocoa composition of claim 1, wherein the pea-derived protein is selected from the group consisting of whole pea powder, pea protein isolate, pea protein concentrate, pea protein hydrolysate, and combinations of two or more thereof.

3. 3. A cocoa composition according to claim 1 or 2, characterized in that the plasticizer component is a fat-soluble component, preferably a fat-soluble component from plant origin.

4. 4. A cocoa composition according to any one of claims 1 to 3, characterized in that the fat-soluble component is selected from the group consisting of liquid oils, randomized fats, and combinations of two or more thereof.

5. 5. The cocoa composition of claim 4, wherein the fat-soluble components are substantially free of hydrogenated fats.

6. 6. A cocoa composition according to claim 4 or 5, characterized in that the liquid oil is selected from the group consisting of oils sourced from almonds, pine nuts, pistachios, cashews, hazelnuts, peanuts, sesame seeds, sunflower seeds, high oleic sunflower seeds, rapeseed, and mixtures of two or more thereof.

7. 7. The cocoa composition of any one of claims 1 to 6, characterized in that the composition further comprises a bulking ingredient selected from the group consisting of oligosaccharides, polysaccharides, soluble dietary fiber, insoluble dietary fiber, and mixtures of two or more thereof.

8. 8. The cocoa composition of claim 7, wherein the bulking ingredient is selected from the group consisting of vegetable fiber, dextrin, maltodextrin, polydextrose, inulin, dehydrated grain syrup, pectin, and mixtures of two or more thereof.

9. 9. A cocoa composition according to claim 7 or 8, characterized in that the plant fibres are selected from the group consisting of cereal and cereal fibres, fruit fibres, and mixtures of two or more thereof, preferably rice fibre, pea fibre, coconut fibre, soy fibre, and mixtures of two or more thereof.

10. A cocoa composition according to any one of claims 1 to 9, characterized in that it contains at least 30% by weight of sucrose.

11. A cocoa composition according to any one of claims 1 to 10, characterised in that it contains at least 30% by weight of cocoa solids.

12. 12. A cocoa composition according to any one of claims 1 to 11, characterized in that it is substantially free of milk solids.

13. 13. A cocoa composition according to any one of claims 1 to 12, characterized in that it contains less than 30% by weight of maltitol, erythritol and / or lactitol.

14. 14. A food product comprising a cocoa composition according to any one of claims 1 to 13, characterized in that the food product is selected from the group consisting of bakery products, confectionery products and dairy substitute products.

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