Amorphous Sugar Chocolate Composition Stability

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Solution Overview

Problem

Chocolate compositions produced with crystalline sugar face issues such as moisture absorption, instability, and unacceptable texture due to the use of amorphous sugar, which is typically avoided in chocolate manufacturing.

Innovation Solution

Replacing crystalline sugar with amorphous sugar, such as corn syrup solids, in chocolate compositions to achieve a glass transition temperature of at least room temperature, allowing for the creation of stable and desirable chocolate products with improved resistance to oil and water migration, cost reduction, and lower calorie content.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If amorphous sugar is used in chocolate compositions, then cost is reduced and calories are decreased, but moisture absorption increases and stability deteriorates

Engineering Contradiction:

ImprovestabilityVSAvoidmoisture absorption

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The invention changes the physical state parameter of sugar from crystalline to amorphous, and controls the glass transition temperature parameter to be at least at room temperature through specific formulations and processing conditions. This allows amorphous sugar to maintain stability while providing the desired benefits of cost reduction and lower calories.

Inventive Principle:

Principle #35Parameter changes

2Ease of manufacture

If amorphous sugar replaces crystalline sugar, then manufacturing cost is reduced, but texture quality deteriorates due to gummy mouthfeel

Engineering Contradiction:

Improvemanufacturing costVSAvoidtexture quality

Core Design Contradiction:

Ease of manufactureVSManufacturing precision

Solution Approach 1:

The invention changes the glass transition temperature parameter of the sugar system to be at least at room temperature, which prevents the gummy texture associated with lower Tg amorphous sugars. This parameter control allows cost-effective amorphous sugar formulations to maintain acceptable texture quality.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention uses composite sugar systems combining amorphous sugar with other ingredients to achieve the desired glass transition temperature and texture properties, while still realizing cost benefits from partial or full replacement of crystalline sugar.

Inventive Principle:

Principle #40Composite materials

3Reliability

If amorphous sugar is used, then resistance to oil and water migration is improved, but processing flexibility is reduced due to stability requirements

Engineering Contradiction:

Improveresistance to migrationVSAvoidprocessing flexibility

Core Design Contradiction:

ReliabilityVSAdaptability or versatility

Solution Approach 1:

The invention optimizes the glass transition temperature parameter to balance migration resistance with processing flexibility. By setting Tg at least at room temperature, the composition provides adequate stability during storage while remaining processable during manufacturing through controlled temperature and humidity conditions.

Inventive Principle:

Principle #35Parameter changes

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The use of amorphous sugar in chocolate compositions results in stable products with enhanced resistance to migration, reduced costs, and comparable melting and mouthfeel properties to conventional chocolate, while allowing for greater flexibility in processing and moisture content.

Implementation Method 1

amorphous sugar is capable of absorbing water from the environment and other chocolate ingredients

Methodology Applied

Scientific EffectHygroscopic absorption: Absorption (physical)

Implementation Method 2

the combination has a glass transition temperature of at least room temperature

Methodology Applied

Scientific EffectGlass transition: Phase Change

Data Source

PatentUS8617635B2Chocolate products containing amorphous solids and methods of producing same

Publication Date: 2013.12.31 THE HERSHEY COMPANY

AI summary

The invention relates to novel food, confectionery, and chocolate compositions and methods of producing them. In one embodiment, an amorphous sugar, such as a corn syrup solid, wholly or partially replaces crystalline sugar in the chocolate composition. In a second embodiment, an amorphous sugar is combined with cocoa solids, milk solids and/or fruit purees and incorporated into a chocolate product or composition. In a further embodiment, the invention relates to a chocolate composition comprising amorphous sugar and crystallized sugar wherein the ratio of amorphous sugar to crystallized sugar is such that the combination of amorphous sugar and crystallized sugar has a glass transition temperature of at least room temperature and amorphous sugar is detectable in the final product or composition.