Chocolate comprising allulose

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Solution Overview

Problem

Existing chocolate compositions using allulose face challenges in the conching process, leading to tangling issues and a deviation in taste and mouthfeel from traditional milk chocolates, while also requiring high-calorie and sugar-reduced alternatives often cause health issues.

Innovation Solution

A chocolate composition comprising cocoa mass, cocoa powder, and/or cocoa butter, combined with allulose, is produced through a conching process to maintain taste and mouthfeel similar to traditional milk chocolate, while reducing sugar and calorie content.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If allulose is used as a sugar replacement in chocolate, then calorie and sugar content are reduced, but tangling occurs during conching and taste/mouthfeel deteriorates

Engineering Contradiction:

Improvesugar contentVSAvoidconching process stability

Core Design Contradiction:

Quantity of substanceVSReliability

Solution Approach 1:

The patent applies parameter changes by controlling the particle size distribution of allulose (D10: 2-5 μm, D50: 5-10 μm, D90: 10-20 μm) and adjusting the conching temperature (30-50°C) and duration (2-24 hours) to prevent tangling while maintaining taste and mouthfeel quality

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent applies preliminary action by pre-processing allulose through classification to achieve the desired particle size distribution before incorporating it into the chocolate mixture, ensuring optimal performance during subsequent conching without tangling

Inventive Principle:

Principle #10Preliminary action

2Quantity of substance

If allulose is used as a sugar replacement in chocolate, then calorie and sugar content are reduced, but taste and mouthfeel deviate from traditional milk chocolate

Engineering Contradiction:

Improvecalorie contentVSAvoidtaste and mouthfeel quality

Core Design Contradiction:

Quantity of substanceVSManufacturing precision

Solution Approach 1:

The patent applies parameter changes by optimizing conching temperature (30-50°C) and duration (2-24 hours) to properly process allulose and develop the desired taste and mouthfeel characteristics that match traditional milk chocolate

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent applies composite materials by combining allulose with specific cocoa components (cocoa mass, cocoa butter, cocoa powder) in optimized ratios to create a chocolate composition that replicates the sensory properties of traditional sucrose-based milk chocolate

Inventive Principle:

Principle #40Composite materials

3Manufacturing precision

If sucrose is used in chocolate, then taste and mouthfeel are maintained, but health risks increase due to high sugar and calorie content

Engineering Contradiction:

Improvetaste and mouthfeel qualityVSAvoidhealth risks

Core Design Contradiction:

Manufacturing precisionVSObject-affected harmful factors

Solution Approach 1:

The patent applies parameter changes by precisely controlling allulose particle size distribution (D10: 2-5 μm, D50: 5-10 μm, D90: 10-20 μm) and conching parameters to achieve taste and mouthfeel quality comparable to sucrose-based chocolate while eliminating the harmful health effects of high sugar and calorie content

Inventive Principle:

Principle #35Parameter changes

Data Source

PatentEP4631359A1Chocolate comprising allulose

Publication Date: 2025.10.15 CHOCOLADEFABRIKEN LINDT & SPRUNGLI AG

Figure 1

AI summary

The present disclosure relates to a chocolate composition comprising allulose and at least one ingredient from a cocoa bean selected from the group consisting of cocoa mass, cocoa powder, and cocoa butter; and a method of manufacturing such chocolate; in particular the present disclosure relates to a chocolate composition prepared by said method, and confectionary products comprising said chocolate composition.