Low-Calorie Chocolate Mass Using Erythritol and Water-in-Oil Emulsion
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Solution Overview
Problem
Existing chocolate masses with reduced energy values fail to replicate the organoleptic and physical properties of standard chocolate, often resulting in off-flavors, inadequate texture, and high melting points, making them unsuitable for producing chocolate bars with a reduced energy value.
Innovation Solution
A chocolate mass composition comprising 80-95% chocolate composition and 5-20% aqueous emulsion based on cocoa butter, with specific ratios of cocoa liquor, erythritol, dietary fibers, and emulsifiers, which includes a crumb-based erythritol and cocoa liquor mixture and a water-in-oil emulsion to achieve a reduced energy value of 330 kcal/100g or less while maintaining optimal taste and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If sugar and cocoa butter are replaced with less energetic sweeteners and water-in-oil emulsion to reduce energy value, then energy value decreases, but organoleptic properties deteriorate
Solution Approach 1:
The patent applies parameter changes by precisely controlling the composition ratios of erythritol (30-50 wt.%), dietary fibers (5-30 wt.%), cocoa liquor (40-48 wt.%), and aqueous emulsion (5-20 wt.%). By adjusting these parameters within specific ranges, the invention achieves optimal balance between reduced energy value and maintained organoleptic properties, eliminating off-flavors and preserving natural sweetness and texture.
Solution Approach 2:
The invention uses composite materials by combining multiple components in a specific formulation: erythritol as sweetener, dietary fibers for structure and reduced calories, cocoa liquor for flavor, and aqueous emulsion based on cocoa butter for texture. This composite approach allows the chocolate mass to achieve both low energy value (330 kcal/100g or less) and satisfactory organoleptic properties that resemble standard chocolate.
2Use of energy by moving object
If maltitol is used as sweetener to reduce energy value, then energy value decreases, but melting properties deteriorate and texture becomes unsatisfactory
Solution Approach 1:
The patent extracts maltitol from the formulation and replaces it with erythritol combined with dietary fibers. This extraction of the problematic sweetener eliminates the rapid melting issue while maintaining reduced energy value. The erythritol-fiber combination provides appropriate melting characteristics that resemble traditional chocolate.
Solution Approach 2:
The invention uses erythritol, a shorter-chain polyol with different crystalline properties compared to maltitol. Erythritol's molecular structure allows it to provide sweetness with reduced calories while exhibiting more favorable melting and textural properties, effectively replacing maltitol's shortcomings.
3Use of energy by moving object
If water-in-oil emulsion is used to reduce energy value, then energy value decreases, but physical properties such as yield stress and hardness deteriorate
Solution Approach 1:
The patent optimizes the aqueous emulsion composition by controlling the ratio of cocoa butter (20-80 wt.%), aqueous phase (18-78 wt.%), and emulsifier (1-3 wt.%). This precise parameter control ensures the emulsion provides adequate lubrication and texture while maintaining reduced energy value. The emulsifier concentration is specifically tuned to maintain physical properties without adding excessive calories.
Solution Approach 2:
The aqueous emulsion acts as an intermediary component that replaces a portion of solid cocoa butter and sugar. By using this emulsion system with controlled droplet size and distribution, the invention maintains adequate yield stress and hardness while reducing energy content. The emulsion creates a matrix that supports the chocolate structure without requiring high amounts of solid fat.
4Reliability
If erythritol content is increased to achieve natural sweetness, then sweetness improves, but off-flavors and aftertaste increase
Solution Approach 1:
The patent merges erythritol with dietary fibers in a specific ratio (30-50 wt.% erythritol and 5-30 wt.% dietary fibers). This combination allows the erythritol to provide natural sweetness while the dietary fibers mask the characteristic cooling sensation and off-flavors of pure erythritol. The synergistic effect of this merger achieves satisfactory sweetness without unpleasant aftertaste.
Solution Approach 2:
The invention converts the potential harm of erythritol's off-flavors into a benefit by combining it with dietary fibers. The fibers' bulk and texture properties physically mask erythritol's characteristic cooling effect and any bitter notes, transforming what could be a缺陷 into an acceptable flavor profile that resembles traditional chocolate.
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 solution enhances the organoleptic properties such as intensity of chocolate flavor, absence of off-flavors, natural sweetness, and texture, along with improved physical properties like yield stress, contraction degree, and hardness, resulting in a chocolate product that closely resembles standard energy value chocolate but with significantly reduced calorie intake.
Implementation Method 1
aqueous emulsion based on cocoa butter... water-in-oil emulsion
Implementation Method 2
contraction degree upon crystallization... cocoa butter
Implementation Method 3
produced chocolate melts too quickly
Data Source
AI summary
The invention relates to the food industry, in particular to a chocolate mass, and may be used for producing dark and milk chocolate having a reduced energy value with the use of a water-in-oil emulsion. The present chocolate mass contains 80-95 wt% chocolate composition and 5-20 wt% aqueous emulsion based on cocoa butter. The aqueous emulsion based on cocoa butter contains 20-70 wt% cocoa butter, 28-78 wt% aqueous phase and 1-3 wt% emulsifier. The aqueous phase contains 50-90 wt% water and 10-50 wt% water soluble substance. The chocolate composition according to a first variant of the invention contains: 40-48 wt% cocoa liquor, 30-50 wt% erythritol and 5-30 wt% dietary fibres. The chocolate composition according to a second variant of the invention contains: 10-12 wt% cocoa liquor, 30-50 wt% erythritol and 5-30 wt% dietary fibres, 12-14 wt% cocoa butter and 18-24 wt% dried milk products. The technical result is an improvement in organoleptic parameters, such as the intensity of chocolate flavour, absence of off-flavours and aftertaste, natural sweetness and chocolate texture, with a reduction of energy value thereof, and also an improvement in such physical properties as viscosity, yield stress, contraction degree upon crystallization, and hardness of a final product.