Processing

Please wait...

Settings

Settings

1. WO1996005738 - DEXTROSE-CONTAINING CHOCOLATE PRODUCTS WITH SUCROSE FATTY ACID POLYESTER FAT SUBSTITUTES

Publication Number WO/1996/005738
Publication Date 29.02.1996
International Application No. PCT/US1995/008988
International Filing Date 17.07.1995
Chapter 2 Demand Filed 07.03.1996
IPC
A23G 1/00 2006.01
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
CPC
A23G 1/36
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 ; containing organic or inorganic compounds
36characterised by the fats used
A23G 1/38
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 ; containing organic or inorganic compounds
36characterised by the fats used
38Cocoa butter substitutes
A23G 1/40
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 ; containing organic or inorganic compounds
40characterised by the carbohydrates used, e.g. polysaccharides
Y10S 426/804
YSECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
10TECHNICAL SUBJECTS COVERED BY FORMER USPC
STECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
426Food or edible material: processes, compositions, and products
804Low calorie, low sodium or hypoallergic
Applicants
  • KRAFT FOODS, INC. [US/US]; 250 North Street White Plains, NY 10625, US
Inventors
  • SURBER, Kevin, James; US
  • MILLER, Mark, Stuart; US
Agents
  • WRIGHT, Debbie, K.; c/o Tom Savoie Kraft Foods, Inc. Patent Legal Dept. 250 North Street White Plains, NY 19625, US
Priority Data
08/293,69419.08.1994US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) DEXTROSE-CONTAINING CHOCOLATE PRODUCTS WITH SUCROSE FATTY ACID POLYESTER FAT SUBSTITUTES
(FR) PRODUITS CHOCOLATES CONTENANT DU DEXTROSE ET DES SUCCEDANES DE MATIERE GRASSE SOUS FORME DE POLYESTERS D'ACIDES GRAS DE SUCROSE
Abstract
(EN)
Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters and dextrose are provided which have texture and mouthfeel properties similar to conventional chocolate products. The sweetener used is dextrose or blends of dextrose and sucrose. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent and dextrose or blends of dextrose and sucrose in place of the conventional sucrose sweetener. The preferred form of dextrose is dextrose monohydrate. The sucrose fatty acid polyesters used do not necessarily mimic the rheological and thermal properties of cocoa butter. The improved chocolate products have similar texture and mouthfeel properties of conventional chocolate with significantly fewer calories and lower fat content. Moreover, the texture and mouthfeel properties can be varied for various uses by varying the relative proportions of the sucrose fatty acid polyesters and the relative proportions of the dextrose and sucrose in the sweetener. The use of dextrose results in chocolate compositions having improved mouthfeel and significantly reduced levels of waxiness.
(FR)
L'invention concerne des produits chocolatés allégés ou à teneur réduite en matière grasse, contenant des polyesters d'acides gras de sucrose et du dextrose et présentant une texture et un velouté semblables aux produits chocolatés traditionnels. On utilise comme édulcorant du dextrose ou des mélanges de dextrose et de sucrose. Ces produits chocolatés sont préparés à l'aide d'un polyester d'acide gras de sucrose ou d'un mélange de polyesters d'acides gras de sucrose à la place du beurre de cacao traditionnel, et à l'aide de dextrose ou de mélanges de dextrose et de sucrose à la place du sucrose, l'édulcorant traditionnel. La forme préférée de dextrose est le monohydrate de dextrose. Les polyesters d'acides gras de sucrose utilisés n'imitent pas nécessairement les caractéristiques rhéologiques et thermiques du beurre de cacao. Ces produits chocolatés améliorés présentent la texture et le velouté du chocolat traditionnel pour une teneur notablement allégée en calories et en matière grasse. Par ailleurs, il est possible de faire varier, pour des applications diverses, la texture et le velouté en faisant varier les proportions relatives des polyesters d'acides gras de sucrose et les proportions relatives du dextrose et du sucrose dans l'édulcorant. L'emploi de dextrose donne des compositions chocolatées présentant un velouté amélioré et une texture cireuse notablement réduite.
Also published as
Latest bibliographic data on file with the International Bureau