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1. WO2019239366 - CHOCOLATE COMPOSITION

Publication Number WO/2019/239366
Publication Date 19.12.2019
International Application No. PCT/IB2019/054947
International Filing Date 13.06.2019
IPC
A23G 1/00 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
A23G 1/40 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition
40characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/48 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition
48containing plants or parts thereof, e.g. fruits, seeds, extracts
CPC
A23G 1/0026
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
0003Processes of manufacture not relating to composition or compounding ingredients
0026Mixing; Roller milling for preparing chocolate
A23G 1/0033
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
0003Processes of manufacture not relating to composition or compounding ingredients
0026Mixing; Roller milling for preparing chocolate
0033Chocolate refining, i.e. roll or mill refining
A23G 1/0036
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
0003Processes of manufacture not relating to composition or compounding ingredients
0026Mixing; Roller milling for preparing chocolate
0036Conching
A23G 1/32
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
A23G 1/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
40characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/48
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
48containing plants or parts thereof, e.g. fruits, seeds, extracts
Applicants
  • KRAFT FOODS SCHWEIZ HOLDING GMBH [CH]/[CH]
Inventors
  • PRICE, Wayne
  • BINGLEY, Carole
Priority Data
1809850.915.06.2018GB
1810732.629.06.2018GB
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) CHOCOLATE COMPOSITION
(FR) COMPOSITION DE CHOCOLAT
Abstract
(EN) Chocolate Composition A chocolate composition comprising soluble corn fibre. The soluble corn fibre is suitably a mixture of glucose oligosaccharides comprising indigestible α-1,2 and/or α-1,3 glycosidic linkages. The soluble corn fibre in the chocolate composition replaces at least a part of the added sugar content compared to a reference chocolate and therefore reduces the total sugars compared to said reference chocolate. The chocolate composition and may therefore be considered a reduced sugar chocolate. The chocolate composition may have a similar taste and texture to the reference chocolate. The chocolate composition may be used to reduce the calorie intake, especially the intake of sugars, in consumers of chocolate and may therefore provide a health benefit to said consumers. A process for producing the chocolate composition is also provided.
(FR) L'invention concerne une composition de chocolat comprenant une fibre de maïs soluble. La fibre de maïs soluble est un mélange approprié d'oligosaccharides de glucose comprenant des liaisons glycosidiques α-1,2 et/ou α-1,3 indigestibles. La fibre de maïs soluble dans la composition de chocolat remplace au moins une partie de la teneur en sucre ajoutée par comparaison avec un chocolat de référence et, par conséquent, réduit les sucres totaux par comparaison avec ledit chocolat de référence. La composition de chocolat peut donc être considérée comme un chocolat à teneur en sucre réduite. La composition de chocolat peut avoir un goût et une texture similaires au chocolat de référence. La composition de chocolat peut être utilisée pour réduire l'apport calorique, en particulier l'absorption de sucres, chez des consommateurs de chocolat et peut, de ce fait, être un bienfait pour la santé desdits consommateurs. L'invention concerne également un procédé de production de la composition de chocolat.
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