Chocolate Replica Composition for Consistent Flavor Control

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Solution Overview

Problem

Traditional chocolate production methods are lengthy, costly, and inconsistent due to geographical and climatic variability, crop diseases, and contamination, leading to batch-to-batch inconsistencies and the need for ingredient adulteration to mask imperfections.

Innovation Solution

A method for producing chocolate replicas using individually added volatile and non-volatile organic compounds, derived from plant-based solid substrates, which can include food stream waste products, to create chocolate-like products with precise control over flavor, aroma, and texture, eliminating variability and allowing for reproducibility and cost-effectiveness.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If traditional chocolate production methods are used, then the process involves complete traditional steps (harvesting, processing, fermenting, drying, grinding, refining, tempering, and molding), but the production is lengthy, costly, and inconsistent due to geographical and climatic variability

Engineering Contradiction:
Improveconsistency of chocolate productVSAvoidproduction time
Core Design Contradiction:
ReliabilityVSLoss of time

Solution Approach 1:

The invention segments the chocolate production process by isolating and individually adding specific volatile and non-volatile organic compounds that contribute to chocolate flavor and aroma, rather than using the complete traditional multi-step process. This segmentation allows selective recreation of chocolate characteristics without undergoing all traditional steps, thereby reducing production time while maintaining product consistency.

Inventive Principle:
Principle #1Segmentation

Solution Approach 2:

The invention creates a copy of chocolate's essential flavor and aroma profile by identifying and combining specific organic compounds (such as pyrazines, furans, and lactones) that replicate the sensory characteristics of traditional chocolate without requiring actual cocoa bean processing. This copying approach eliminates geographical and climatic variability while significantly reducing production time.

Inventive Principle:
Principle #26Copying

2Reliability

If traditional chocolate production methods are used, then the complete traditional process is followed, but the cost is high due to multiple processing steps and geographical constraints

Engineering Contradiction:
Improveconsistency of chocolate productVSAvoidmanufacturing cost
Core Design Contradiction:
ReliabilityVSEase of manufacture

Solution Approach 1:

The invention segments the chocolate production process by isolating and individually adding specific volatile and non-volatile organic compounds that contribute to chocolate flavor and aroma, rather than using the complete traditional multi-step process. This segmentation allows selective recreation of chocolate characteristics without undergoing all traditional steps, thereby reducing production time while maintaining product consistency.

Inventive Principle:
Principle #1Segmentation

Solution Approach 2:

The invention creates a copy of chocolate's essential flavor and aroma profile by identifying and combining specific organic compounds (such as pyrazines, furans, and lactones) that replicate the sensory characteristics of traditional chocolate without requiring actual cocoa bean processing. This copying approach eliminates geographical and climatic variability while significantly reducing production time.

Inventive Principle:
Principle #26Copying

3Productivity

If traditional chocolate production methods are used, then the complete traditional process is followed, but variability and contamination risks arise from climate, crop disease, and geographical factors

Engineering Contradiction:
Improveproduction efficiencyVSAvoidconsistency of chocolate product
Core Design Contradiction:
ProductivityVSReliability

Solution Approach 1:

The invention extracts the essential flavor and aroma components from traditional chocolate by identifying and isolating specific volatile and non-volatile organic compounds. This extraction approach separates the desirable sensory characteristics from the sources of variability (cocoa beans subject to climate and disease), allowing consistent recreation of chocolate profile without the reliability issues of traditional production.

Inventive Principle:
Principle #2Taking out (Extraction)

Solution Approach 2:

The invention changes the fundamental parameters of chocolate production by transitioning from whole cocoa bean processing to the direct addition of purified organic compounds. This parameter change—from biological material to isolated chemical compounds—eliminates variability introduced by climate, geography, and crop disease while maintaining consistent chocolate characteristics.

Inventive Principle:
Principle #35Parameter changes

4Reliability

If traditional chocolate production methods are used, then the complete traditional process is followed, but adulteration is required to mask imperfections

Engineering Contradiction:
Improveconsistency of chocolate productVSAvoidprocess complexity
Core Design Contradiction:
ReliabilityVSDevice complexity

Solution Approach 1:

The invention inverts the traditional approach by instead of starting with whole cocoa beans and processing them through multiple steps that introduce variability, the method starts with purified organic compounds and directly reconstructs the chocolate flavor and aroma profile. This inversion eliminates the need for adulteration to mask imperfections, as the starting materials are already pure and consistent.

Inventive Principle:
Principle #13The other way round (Inversion)

Data Source

PatentUS20260007144A1Chocolate replicas produced from individual components
Publication Date: 2026.01.08 VOYAGE FOODS INC

AI summary

Materials and methods for producing chocolate replicas from individual components are provided herein.