Edible Composition Mimicking Chocolate Fat Melt
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Solution Overview
Problem
Existing chocolate alternatives fail to replicate the rich, smooth, creamy texture and complex flavor of chocolate while reducing caloric density, often resulting in products with high sugar crystallization or unpleasant tastes.
Innovation Solution
A complex matrix of hydrocolloids, starch, protein, surfactant, and sweeteners is formed to mimic the fat melt experience of chocolate, comprising a gel matrix with a moisture content of 10% to 50% and specific components like modified tapioca starch, dairy proteins, and hydrocolloid gelling agents to achieve a firm texture that breaks down like chocolate in the mouth.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If reduced-calorie ingredients are used to lower caloric density, then caloric content is reduced, but texture and flavor quality deteriorate
Solution Approach 1:
The patent combines multiple hydrocolloids (pectin, gelatin, carrageenan) with starch and protein components to create a composite matrix that mimics chocolate's fat-like texture. This composite approach allows the product to achieve creamy mouthfeel and smooth texture without relying on high-calorie fats or sugars, thus resolving the contradiction between reduced caloric density and maintained texture quality
Solution Approach 2:
The patent carefully controls moisture content (10-50%) and water activity (0.60-0.95) parameters to prevent sugar crystallization while maintaining the desired texture. By adjusting these physical parameters and using specific ingredient ratios, the product achieves a smooth, non-grained texture that resembles chocolate despite using reduced-calorie ingredients
2Quantity of substance
If water content is increased to reduce caloric density, then calories are reduced, but product stability and texture deteriorate
Solution Approach 1:
The patent uses hydrocolloids as intermediary substances that interact with water to form a stable gel matrix. These hydrocolloids bind water molecules, preventing free water from causing instability or microbial growth, while still allowing the product to have high moisture content (10-50%) for reduced caloric density. The hydrocolloids act as mediators between water and the solid matrix, maintaining product stability
Solution Approach 2:
The patent controls water activity (aw) within the range of 0.60-0.95, which is higher than traditional chocolate but sufficient for stability when combined with the hydrocolloid matrix. This parameter control, along with pH adjustment (5.0-7.0), maintains product stability despite increased water content, preventing degradation while achieving reduced caloric density
3Quantity of substance
If sugar replacers are used to reduce calories, then caloric content is reduced, but taste quality and sweetness profile deteriorate
Solution Approach 1:
The patent combines multiple sweetening components including sugar alcohols (sorbitol, xylitol, maltitol), artificial sweeteners (sucralose, aspartame), and natural sweeteners (honey, agave nectar) to create a blended sweetening system. This merging of different sweetening mechanisms and flavor profiles compensates for the shortcomings of individual sugar replacers, achieving a complex sweetness profile and taste quality that resembles traditional chocolate while maintaining reduced caloric density
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 edible composition provides a pleasurable eating experience similar to chocolate with significantly reduced caloric density, offering a creamy mouthfeel and indulgent taste without the high calorie count of traditional chocolate.
Implementation Method 1
The edible composition includes a hydrocolloid gelling agent and comprises a gel matrix
Implementation Method 2
mimic the fat melt experience of chocolate... that breaks down, disperses, and spreads like chocolate on the tongue
Implementation Method 3
The starch when combined with water in a weight ratio of 5:95 starch to water and cooked for 10 minutes at 100°C
Implementation Method 4
gelatinization of chocolate components during cooking may result in a viscous mass that is difficult to work
Implementation Method 5
The edible composition includes a surfactant and a fat-containing component
Implementation Method 6
These patents relate to a product that contains 1% to 40% by weight water in the final composition by creating a water-in-oil emulsion
Data Source
Figure 1
AI summary
The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22°C of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec-1; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45°C or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45°C or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition.