Cocoa Composition with Bulking and Plasticizer Ingredients
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Milk-based chocolate confectionary products are not suitable for individuals with lactose intolerance, milk allergies, or those following a vegan diet, as they contain significant amounts of butter fat, milk protein, and lactose, and attempts to replace milk solids have resulted in products with poor sensorial quality lacking the creamy mouthfeel and flavor of traditional milk-based chocolate.
Innovation Solution
A cocoa composition with at least 2.0 weight % of cocoa solids and less than 5.0 weight % of milk solids, incorporating 0.5-20.0% of a bulking ingredient and 0.5-10.0% of a plasticizer ingredient, which provides a comparable sensorial quality to milk-containing cocoa compositions by using vegetable-derived liposoluble ingredients like liquid oils and randomized fats to enhance creamy mouthfeel and structure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If milk solids are reduced or eliminated from cocoa compositions, then the product becomes suitable for lactose-intolerant individuals, vegans, and those with milk allergies, but the sensorial quality and creamy mouthfeel deteriorate
Solution Approach 1:
The patent changes the chemical composition parameters by introducing specific vegetable-derived liposoluble ingredients (liquid oils and randomized fats) to replace milk solids. This substitution maintains the creamy mouthfeel and sensorial quality while eliminating dairy components, making the product suitable for lactose-intolerant individuals, vegans, and those with milk allergies.
Solution Approach 2:
The patent creates a composite material system combining cocoa solids with specific vegetable-derived liposoluble ingredients. This composite approach allows the formulation to achieve both the dietary requirements (no milk solids) and the sensorial qualities (creamy mouthfeel) that were previously only achievable with milk-based ingredients.
2Manufacturing precision
If vegetable-derived liposoluble ingredients are used to replace milk solids, then the product can maintain creamy mouthfeel and sensorial quality, but the formulation complexity increases
Solution Approach 1:
The patent specifies precise parameter ranges for the vegetable-derived liposoluble ingredients (0.5-20.0% bulking ingredient and 0.5-10.0% plasticizer ingredient) to achieve the desired creamy mouthfeel and sensorial quality. By defining these specific parameter ranges, the patent simplifies the formulation process while maintaining high sensorial standards.
Data Source
AI summary
The present invention relates to a cocoa composition comprising at least 2 weight % of cocoa solids and less than 5 weight % of milk solids, and characterized in that it comprises 0.5-20% of a bulking ingredient and 0.5-10% of a plasticizers ingredient. Food products comprising the cocoa composition described are also provided, for example, bakery products, confectionary products, and dairy-alternative products.