The present invention provides the use of a composition obtainable from the pulp of a plant in the Theobroma genus or an extract of said pulp, as an ingredient in a chocolate product.

The invention relates to products for the production of chocolate products and chocolate-like products, whereby sweetening and/or mass-providing filling substances obtained from the cocoa fruit pulp or also from the placenta and/or the cocoa fruit shell replace, either wholly or in part, the conventional sweetening and mass-providing filling components, in particular sugar, in such products. The invention relates not only to a suitable process for the production of such products, but also to the use of such products.

The present invention relates to confectionery material, preferably milk-based confectionery, comprising an oligosaccharide mixture.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

The invention provides a chocolate having strong aroma characteristics. The aroma characteristics may include at least one of a fruity aroma and a floral aroma, and isoamyl acetate may be contained as an aroma component. The invention also provides a novel method for producing a chocolate having strong aroma characteristics. The method includes a step of crushing at least a cacao raw material and a sugar raw material in a sealed crusher.

The invention provides a chocolate having strong aroma characteristics. The aroma characteristics may include at least one of a fruity aroma and a floral aroma, and isoamyl acetate may be contained as an aroma component. The invention also provides a novel method for producing a chocolate having strong aroma characteristics. The method includes a step of crushing at least a cacao raw material and a sugar raw material in a sealed crusher.

Compositions are described that use glucono delta lactone (GDL) in a portion of a composition containing two portions with differing water activities. GDL is included in a low water activity portion that is in contact with a high water activity portion, such that an interface formed between the two portions contains gluconic acid formed by contact of GDL with water from the high water activity portion. Methods of controlling pH in a composition containing two portions with differing water activities and methods of controlling microbial growth at an interface of two portions with differing water activities are also described.

Compositions are described that use glucono delta lactone (GDL) in a portion of a composition containing two portions with differing water activities. GDL is included in a low water activity portion that is in contact with a high water activity portion, such that an interface formed between the two portions contains gluconic acid formed by contact of GDL with water from the high water activity portion. Methods of controlling pH in a composition containing two portions with differing water activities and methods of controlling microbial growth at an interface of two portions with differing water activities are also described.

A reduced calorie filling composition may include a chocolate component and an aqueous component. The chocolate component may be present in an amount from about 30% to about 70% by weight of the reduced calorie filling composition. The aqueous component may include water in an amount from about 9% to about 20% by weight of the reduced calorie filling composition. In addition, the aqueous component may include a sweetener component in an amount from about 5% to about 30% by weight of the reduced calorie filling composition. The aqueous component may also includes a humectant in an amount from about 2% to about 10% by weight of the reduced calorie filling composition. A confectionery product may be a finished reduced calorie confectionery product having a reduced calorie coating composition on the reduced calorie filling composition. The finished reduced calorie confectionery product may be a reduced calorie truffle.