Chocolate Composition with Composite Fiber Blend
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Solution Overview
Problem
Existing reduced sugar chocolate compositions suffer from poor mouthfeel, taste profile, processability issues, and poor colonic and intestinal tolerance due to the replacement of sucrose with inulin or indigestible dextrin.
Innovation Solution
A chocolate composition with up to 30% sucrose and a combination of dietary fibers, including long-chain dextrin, inulin, and oligofructose, without artificial sweeteners, which provides a balanced fiber ratio and suitable processing conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If sucrose is replaced with inulin or indigestible dextrin to reduce sugar content, then the sucrose content is reduced, but the mouthfeel and taste profile deteriorate
Solution Approach 1:
The patent applies composite materials by combining three different fiber types (dextrin, inulin, and oligofructose) in specific proportions. This composite fiber blend replaces sucrose while maintaining mouthfeel and taste profile, as each fiber component contributes different functional properties that collectively mimic the sensory characteristics of sugar.
Solution Approach 2:
The patent applies parameter changes by optimizing the proportions of each fiber component (dextrin: 5-20%, inulin: 10-30%, oligofructose: 20-40%) and controlling the degree of polymerisation (DP) of oligofructose (2-10). These parameter optimizations enable the fiber blend to achieve desirable mouthfeel and taste while maintaining reduced sugar content.
2Quantity of substance
If sucrose is replaced with inulin or indigestible dextrin to reduce sugar content, then the sucrose content is reduced, but the processability deteriorates
Solution Approach 1:
The composite fiber blend of dextrin, inulin, and oligofructose provides balanced functional properties that improve processability. The combination creates a synergistic effect where the different fiber types complement each other's processing characteristics, enabling smooth chocolate manufacturing processes while maintaining reduced sugar formulation.
Solution Approach 2:
The patent applies parameter changes by optimizing the degree of polymerisation (DP) of oligofructose (specifically DP 2-10) and the proportions of each fiber component. These parameter optimizations ensure the fiber blend has appropriate viscosity, solubility, and rheological properties for smooth chocolate processing and conching.
3Quantity of substance
If sucrose is replaced with inulin or indigestible dextrin to reduce sugar content, then the sucrose content is reduced, but the colonic and intestinal tolerance deteriorates
Solution Approach 1:
The patent applies composite materials by combining three fiber types with different digestive characteristics. Dextrin is partially digestible, inulin is fermentable, and oligofructose provides prebiotic benefits. This diverse composite blend improves colonic and intestinal tolerance by providing a balanced mix of digestible and fermentable carbohydrates that support healthy gut function.
Solution Approach 2:
The patent applies parameter changes by controlling the degree of polymerisation (DP) of oligofructose (DP 2-10) and the proportions of each fiber component. These parameter optimizations ensure the fiber blend is well-tolerated in the digestive system, with appropriate solubility and fermentability characteristics that support colonic and intestinal health.
4Quantity of substance
If a combination of dietary fibers is used to replace sucrose, then the fiber content increases, but the complexity of the composition increases
Solution Approach 1:
While the patent does use a composite of three fiber types, it simplifies the overall composition by using commercially available pre-mixed fiber blends (such as Raftilose Synergy 1 containing inulin and oligofructose). This approach increases fiber content while minimally increasing formulation complexity, as the pre-mixed blends provide consistent, standardized compositions.
Data Source
AI summary
A chocolate composition wherein at least 30% by weight, e.g. 33 to 40% or more, of the sucrose content of regular chocolate is replaced by a combination of dietary fibres and wherein the fibre combination comprises, consists of or consists essentially of a dextrin, an inulin and an oligofructose.