Low-Sugar Chocolate Composition with Dairy Powders for Aroma
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Solution Overview
Problem
Low-sugar content chocolate products often suffer from unpleasant texture, impaired taste, and inadequate development of sweetness, milk flavor, and aroma due to the use of dietary fibers.
Innovation Solution
Incorporating whole milk powder, cream powder, and butter milk powder into chocolate products containing dietary fibers to enhance sweetness and aroma while reducing sugar content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If dietary fiber is used as a substitute for sugar to reduce sugar content, then sugar content is reduced, but texture becomes unpleasant and taste is impaired
Solution Approach 1:
The patent changes the compositional parameters by introducing specific ratios of whole milk powder (5-35 mass%), cream powder (0.5-8.0 mass%), and butter milk powder (0.5-15.0 mass%) to compensate for the reduced sugar content. This parameter adjustment resolves the contradiction by maintaining acceptable texture and taste while achieving low sugar content (less than 39 mass%).
Solution Approach 2:
The patent uses a composite material approach by combining dietary fiber with specific milk powder components (whole milk powder, cream powder, and butter milk powder) in defined proportions. This composite formulation allows the dietary fiber to provide bulk and texture while the milk powders contribute sweetness, fat content, and flavor, thereby resolving the texture and taste degradation issue.
2Quantity of substance
If dietary fiber is added to reduce sugar content, then sugar content is reduced, but sweetness and aroma development are inadequate
Solution Approach 1:
The patent adjusts compositional parameters by incorporating specific amounts of whole milk powder (5-35 mass%), cream powder (0.5-8.0 mass%), and butter milk powder (0.5-15.0 mass%) to ensure adequate sweetness and aroma development even at reduced sugar content levels (less than 39 mass%).
Solution Approach 2:
The patent uses milk powder components as functional substitutes that replicate the sweetness and aromatic properties of sugar. The combination of whole milk powder, cream powder, and butter milk powder creates a functional copy of sugar's sensory properties, allowing the chocolate product to maintain sweetness and aroma despite lower actual sugar content.
3Quantity of substance
If low sugar content is achieved through dietary fiber substitution, then health benefits are improved, but texture and taste suffer
Solution Approach 1:
The patent modifies the compositional parameters by introducing specific ratios of milk powder components to compensate for the negative effects of low sugar content. This parameter optimization allows the product to maintain acceptable texture and taste while achieving the desired low sugar content for health benefits.
Solution Approach 2:
The patent uses milk powder components as intermediary substances that mediate between the dietary fiber and the desired sensory properties. These milk powders act as intermediaries that provide the necessary sweetness, fat content, and flavor to bridge the gap between low sugar content and acceptable texture/taste.
Data Source
AI summary
The problem to be solved by the present invention is to provide a chocolate base providing satisfactory sweetness even if sugar content is low, and excellent in development of aroma such as milk flavor and vanilla flavor. The problem can be solved by a chocolate base containing less than 39 mass% of sugar content, dietary fibers, whole milk powder, cream powder, and butter milk powder, in which the dietary fibers are contained independently from dietary fibers originally contained in other materials contained in the chocolate base.