Dextrose-containing chocolate products with sucrose fatty acid p

Details Dextrose-containing chocolate products with sucrose fatty acid p Dextrose-containing chocolate products with sucrose fatty acid p

1994-08-19

1995-12-12

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

426611, 426804, A23D 701

Patent

active

054747953

ABSTRACT:
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 convention 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.

REFERENCES:
patent: 4810516 (1989-03-01), Kong-Chan
patent: 4822875 (1989-04-01), McCoy et al.
patent: 4837041 (1989-06-01), Maruzeni
patent: 4847105 (1989-07-01), Yokobori
patent: 4888196 (1989-12-01), Ehrman et al.
patent: 5023106 (1991-06-01), Ehrman et al.
patent: 5066510 (1991-11-01), Ehrman et al.
patent: 5071669 (1991-12-01), Seiden

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