FORMULATION OF WHITE CHOCOLATE WITHOUT MILK, SUGAR-FREE, GLUTEN-FREE, SOY-FREE AND WITH OR WITHOUT FIBERS

Abstract

The invention patent relates to a formulation of a mixture especially designed for producing milk-free (milk protein-free and lactose-free), sugar-free and soy-free white chocolate with or without fibres in its composition, with a pleasant taste similar to that of conventional white chocolate, retaining the sweet taste of sugar and milk. The present formulation meets the needs of those who are lactose-intolerant and allergic to milk and soy proteins, who cannot consume sugar and gluten, and also of those who do not wish to eat chocolate containing sugar, milk, soy and gluten in its composition. The formulation has the advantage of providing a product which does not contain soy and milk protein allergens, while retaining the characteristics of not leaving a bitter aftertaste in the mouth, having a sweetness that is very similar to that of conventional white chocolate, and being consumable by diabetic and coeliac patients, and by those who follow natural or other special diets.

Claims

1-10. (canceled)

11. A formulation of white chocolate free of dairy, sugar free, gluten free, soy free and with fibers, comprising a formulation optimized with % by weight of: 20 to 45% cocoa butter, 0.4% sunflower lecithin, 0.2% synthetic flavorant identical to condensed milk, 0.07% vanilla flavorant, 0.05% gianduia flavorant, 0.04% of glycerol polyricinoleate, 0 to 0.04% of sucralose sweetener, 0 to 20% polydextrose and 0 to 20% maltodextrin, supplemented by formulation, characterized by up to 7% coconut fat chosen from coconut oil and coconut milk, 5 to 9% of polyols chosen from maltitol and erythritol, and 2 to 20% rice derivative chosen from rice flour, rice extract and powder for preparing rice-based beverages.

12. The formulation, according to claim 1, comprising a formulation with % by weight of: 30% cocoa butter, 0.4% sunflower lecithin, 0.2% condensed milk flavorant, 0.07% vanilla flavorant, 0.05% gianduia flavorant and 0.04% glycerol polyricinoleate, supplemented by formulation, characterized by, 1% coconut oil, 30% maltitol, 5% erythritol, 10% polydextrose, 8.24% maltodextrin and 15% of powder for preparation of rice-based beverage.

Description

[0018] After incessant and costly research and practical tests, we obtained optimized and balanced mixtures from the following premises and technical characteristics:

[0019] a) Researches for types and quantities of raw materials, substitutes for ingredients containing the soy allergen, and which have a neutral color, odor and taste and appearance of powder. In addition, they contain sugars naturally present in the raw materials, provided that they comply with the identity and quality standard of foods with no added sugars and their effects on the digestive and intestinal system;

[0020] (b) Researches for types and quantities of sweeteners and their effects on the digestive and intestinal system;

[0021] c) Research on substitutes for ingredients that cause intolerance, such as lactose and gluten;

[0022] d) Researches for polyol substitutes that cause laxative effects; and

[0023] d) Research of balanced mixtures of ingredients, to obtain the desired fat, protein and calorie content and according to the sanitary legislation.

The tests of the said researches that determined the operating limits of the ingredients, in synthesis were the following:

TABLE-US-00001 TEST 1 INGREDIENTS % by weight Cocoa butter 19.00 Coconut oil 6.00 Maltitol 30.00 Erythritol 5.00 Polydextrose 10.00 Maltodextrin 15.00 Rice flour 14.20 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR (Glyceryl Polyricinoleate) 0.04

[0024] Result: Hard dough, sandy, difficult handling, out of white chocolate standards, due to the low content of cocoa butter. Disapproved by tasters. Without any kind of application.

TABLE-US-00002 TEST 2 INGREDIENTS % by weight Cocoa butter 20.00 Coconut oil 5.00 Maltitol 30.00 Erythritol 5.00 Polydextrose 15.00 Maltodextrin 9.20 Rice flour 15.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose Sweetener 0.04 PGPR 0.04

[0025] Result: Dough with fiber approved by tasters, with application for bakery products due to their high viscosity.

[0026] Test 2-A

[0027] The same formula of test 2 was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

[0028] Test 2-B

[0029] The same formula of test 2 was repeated by replacing the rice flour with rice extract and the same final result was obtained.

[0030] Test 2-C

[0031] The same formula of test 2-B was repeated by replacing the coconut milk with coconut oil and the same final result was obtained.

[0032] Test 2-D

[0033] The same formula of test 2 was repeated by replacing the rice flour with powder for rice-based beverage preparation and the same final result was obtained.

[0034] Test 2-E

[0035] The same formula of the 2-D test was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

TABLE-US-00003 TEST 3 INGREDIENTS % by weight Cocoa butter 46.00 Maltitol 30.00 Erythritol 8.00 Polydextrose 5.20 Rice flour 10.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose Sweetener 0.04 PGPR 0.04

[0036] Result: Chocolate dough with strong flavor of cocoa butter, high in fat and caloric. Disapproved by tasters.

TABLE-US-00004 TEST 4 INGREDIENTS % by weight Cocoa butter 45.00 Maltitol 30.00 Erythritol 5.00 Polydextrose 12.00 Rice flour 7.20 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0037] Result: Dough with acceptable taste of butter, soft, good viscosity and with various types of application with fiber appeal. Approved by tasters.

[0038] Test 4-A

[0039] The same formula of test 4 was repeated by replacing the rice flour with rice extract and the same final result was obtained.

[0040] Test 4-B

[0041] The same formula of test 4 was repeated by replacing the rice flour with powder for rice-based beverage preparation and the same final result was obtained.

TABLE-US-00005 TEST 5 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 3.00 Maltitol 30.00 Erythritol 5.60 Polydextrose 10.00 Maltodextrin 18.70 Rice flour 1.90 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0042] Result: Dough with good viscosity for various types of applications, but with undesirable sensory profile (mouthfeel) due to the low content of rice flour and even with the application of the aromas, it did not reach the identity of conventional white chocolate, being disapproved by tasters.

TABLE-US-00006 TEST 6 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 3.00 Maltitol 30.00 Erythritol 5.00 Polydextrose 12.00 Maltodextrin 17.20 Rice flour 2.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0043] Result: Dough with good viscosity for various types of applications, soft and according to the standards of white chocolate with fiber appeal. The balance between the flour used in the formulation, together with the other ingredients, stimulated the stabilization of the dough and the sensorial profile related to the flavor (mouthfeel). Approved by tasters.

[0044] Test 6-A

[0045] The same formula of test 6 was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

[0046] Test 6-B

[0047] The same formula of test 6 was repeated by replacing the rice flour with rice extract and the same final result was obtained.

[0048] Test 6-C

[0049] The same formula of test 6-B was repeated by replacing the coconut milk by coconut oil and the same final result was obtained.

[0050] Test 6-D

[0051] The same formula of test 6 was repeated by replacing the rice flour with powder for rice-based beverage preparation and the same final result was obtained.

[0052] Test 6-E

[0053] The same formula of test 6-D was repeated by replacing the coconut oil with coconut milk and obtained the same final result.

TABLE-US-00007 TEST 7 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 5.00 Maltitol 30.00 Erythritol 5.00 Polydextrose 4.00 Maltodextrin 4.20 Rice flour 21.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0054] Result: Hard, fibrous and brittle dough. Strong taste of rice flour.

[0055] Disapproved by tasters.

TABLE-US-00008 TEST 8 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 5.00 Maltitol 30.00 Polydextrose 10.00 Maltodextrin 4.20 Rice flour 20.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose Sweetener 0.04 PGPR 0.04

[0056] Result: Dough according to the standards, featuring white chocolate.

[0057] Soft, good viscosity and with flour balance and for various types of applications. Approved by tasters for chocolate without fiber.

[0058] Test 8-A

[0059] The same formula of test 8 was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

[0060] Test 8-B

[0061] The same formula of test 8 was repeated by replacing the rice flour with rice extract and obtaining the same final result.

[0062] Test 8-C

[0063] The same formula of test 8-B was repeated by replacing the coconut milk by coconut oil and the same final result was obtained.

[0064] Test 8-D

[0065] The same formula of test 8 was repeated by replacing the rice flour with powder for the preparation of rice-based beverage and obtained the same final result.

[0066] Test 8-E

[0067] The same formula of the test 8-D was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

TABLE-US-00009 TEST 9 INGREDIENTS % by peso Cocoa butter 32.00 Maltitol 4.00 Erythritol 15.00 Polydextrose 17.00 Maltodextrin 19.20 Rice flour 12.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0068] Result: Dough with low sweetness result due to the low maltitol content, even with the addition of sucralose, unsatisfactory viscosity, not approved by tasters.

TABLE-US-00010 TEST 10 INGREDIENTS % by weight Cocoa butter 32.00 Maltitol 5.00 Erythritol 15.00 Polydextrose 17.00 Maltodextrin 18.20 Rice flour 12.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0069] Result: Dough with acceptable sweetness with maltitol balance and viscosity for various application types. Approved by tasters for chocolate with fibers.

[0070] Test 10-A

[0071] The same formula of test 10 was repeated by replacing the rice flour with extract and obtained the same final result.

[0072] Test 10-B

[0073] The same formula of test 10 was repeated by replacing the rice flour with powder for the preparation of rice-based beverage and obtained the same final result.

TABLE-US-00011 TEST 11 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 2.00 Maltitol 46.00 Polydextrose 8.00 Maltodextrin 7.00 Rice flour 6.20 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0074] Result: Dough with good viscosity, sweetness, but with a probability of causing laxative effects, due to the excessive use of maltitol. Disapproved by tasters.

TABLE-US-00012 TEST 12 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 2.00 Maltitol 45.00 Polydextrose 9.00 Maltodextrin 7.00 Rice flour 6.20 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0075] Result: Dough with good viscosity, sweetness with maltitol balance, requiring no sucralose addition, with various types of application including baking, for products without the appeal of fibers and without laxative and gastrointestinal effects. Approved by tasters for chocolate without fiber.

[0076] Test 12-A

[0077] The same formula of test 12 was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

[0078] Test 12-B

[0079] The same formula of test 12 was repeated by replacing the rice flour with o rice extract and the same final result was obtained.

[0080] Test 12-C

[0081] The same formula of test 12-B was repeated by replacing the coconut milk by coconut oil and the same final result was obtained.

[0082] Test 12-D

[0083] The same formula of test 12 was repeated by replacing rice flour with powder for rice-based beverage preparation and the same final result was obtained.

[0084] Test 12-E

[0085] The same formula of the 12-D test was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

TABLE-US-00013 TEST 13 INGREDIENTS % by weight Cocoa butter 32.00 Maltitol 35.00 Erythritol 20.00 Polydextrose 2.20 Powder for rice-based beverage preparation 10.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0086] Result: Dough with good viscosity, sweetness, but with a marked refresh effect due to the erythritol and also having the dough likely to present laxative effects. Disapproved by tasters.

TABLE-US-00014 TEST 14 INGREDIENTS % by weight Cocoa butter 32.00 Maltitol 35.00 Erythritol 19.00 Polydextrose 3.20 Rice flour 10.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0087] Dough with good viscosity, sweetness, for various types of application, having a tolerable refreshment outside the laxative hazards. Approved by tasters for chocolate without fibers.

[0088] Test 14-A

[0089] The same formula of test 14 was repeated by replacing the rice flour with extract and obtained the same final result.

[0090] Test 14-B

[0091] The same formula of test 14 was repeated by replacing the rice flour with powder for the preparation of rice-based beverage and obtained the same final result.

TABLE-US-00015 TEST 15 INGREDIENTS % by weight Cocoa butter 32.00 Maltitol 35.00 Polydextrose 1.20 Maltodextrin 21.00 Rice extract 10.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0092] Result: Sandy dough, poor functional and application due to excess maltodextrin, with unsatisfactory softness, disapproved by tasters.

TABLE-US-00016 TEST 16 INGREDIENTS % by weight Cocoa butter 32.00 Maltitol 35.00 Polydextrose 2.20 Maltodextrin 20.00 Rice flour 10.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0093] Result: Acceptable viscosity dough having various applications, with acceptable creaminess with maltodextrin balance. Approved by degassers for fiber-free chocolate.

[0094] Test 16-A

[0095] The same formula of test 16 was repeated by replacing the rice flour with extract and obtained the same final result.

[0096] Test 16-B

[0097] The same formula of test 16 was repeated by replacing rice flour with powder for rice-based beverage preparation and the same final result was obtained.

[0098] Test 17

TABLE-US-00017 TEST 17 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 8.00 Maltitol 35.00 Erythritol 6.20 Polydextrose 5.00 Maltodextrin 5.00 Rice flour 10.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of Gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0099] Result: Dough with excess softness due to coconut oil, when formatting the dough is very soft, being best for applying fillings for candies. Disapproved by the tasters for white chocolate.

TABLE-US-00018 TEST 18 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 7.00 Maltitol 35.00 Erythritol 5.20 Polydextrose 5.00 Maltodextrin 5.00 Rice flour 10.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0100] Result: Dough according to the white chocolate standards, softness suitable for all application type with good balance of coconut oil. Approved by tasters for fiber-free chocolate

[0101] Test 18-A

[0102] The same formula of test 18 was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

[0103] Test 18-B

[0104] The same formula of test 18 was repeated by replacing the rice flour with rice extract and the same final result was obtained.

[0105] Test 18-C

[0106] The same formula of test 18-B was repeated by replacing the coconut milk by coconut oil and the same final result was obtained.

[0107] Test 18-D

[0108] The same formula of test 18 was repeated by replacing the rice flour with powder for the preparation of rice-based beverage and obtained the same final result.

[0109] Test 18-E

[0110] The same formula of test 18-D was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

TABLE-US-00019 TEST 19 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 5.00 Maltitol 35.00 Erythritol 5.00 Polydextrose 10.00 Maltodextrin 9.20 Rice flour 5.00 Sunflower lecithin 0.4 Flavor of vanilla 0.07 Flavor of condensed milk 0.2 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0111] Result: Dough with good viscosity, various types of applications, with polydextrose balance and approved for products without fiber appeal. Approved by tasters.

[0112] Test 19-A

[0113] The same formula of test 19 was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

[0114] Test 19-B

[0115] The same formula of test 19 was repeated by replacing the rice flour with rice extract and the same final result was obtained.

[0116] Test 19-C

[0117] The same formula of test 19-B was repeated by replacing the coconut milk by coconut oil and the same final result was obtained.

[0118] Test 19-D

[0119] The same formula of test 19 was repeated by replacing the rice flour with powder for rice-based beverage preparation and the same final result was obtained.

[0120] Test 19-E

[0121] The same formula of test 19-D was repeated by replacing the coconut oil with coconut milk and obtained the same final result.

TABLE-US-00020 TEST 20 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 3.00 Maltitol 35.00 Erythritol 5.00 Polydextrose 11.10 Maltodextrin 13.10 Rice flour 2.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0122] Result: Dough with good viscosity, various types of applications, with polydextrose balance and approved for products without fiber appeal.

[0123] Test 20-A

[0124] The same formula of test 20 was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

[0125] Test 20-B

[0126] The same formula of test 20 was repeated by replacing the rice flour with rice extract and the same final result was obtained.

[0127] Test 20-C

[0128] The same formula of test 20-B was repeated by replacing the coconut milk by coconut oil and the same final result was obtained.

[0129] Test 20-D

[0130] The same formula of test 20 was repeated by replacing the rice flour with powder for rice-based beverage preparation and the same final result was obtained.

[0131] Test 20-E

[0132] The same formula of test 20-D was repeated by replacing the coconut oil with coconut milk and obtained the same final result.

TABLE-US-00021 TEST 21 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 3.00 Maltitol 35.00 Erythritol 5.00 Polydextrose 11.20 Maltodextrin 6.00 Rice flour 9.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0133] Result: Dough with good viscosity, various types of applications, with polydextrose balance and approved by tasters and for meeting the fiber source attribute.

[0134] Test 21-A

[0135] The same formula of test 21 was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

[0136] Test 21-B

[0137] The same formula of test 21 was repeated by replacing the rice flour with rice extract and the same final result was obtained.

[0138] Test 21-C

[0139] The same formula of test 21-B was repeated by replacing the coconut milk with coconut oil and the same final result was obtained.

[0140] Test 21-D

[0141] The same formula of test 21 was repeated by replacing the rice flour with powder for rice-based beverage preparation and the same final result was obtained.

[0142] Test 21-E

[0143] The same formula of the 21-D test was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

TABLE-US-00022 TEST 22 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 3.00 Maltitol 35.00 Erythritol 5.00 Polydextrose 21.00 Rice flour 5.20 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0144] Result: Sandy dough, with high viscosity, difficult to handle. Disapproved due to the excess fibers given by polydextrose, making it difficult to pass the dough to the next refining step, damaging the equipment.

TABLE-US-00023 TEST 23 INGREDIENTS % by weight Cocoa butter 30.00 Coconut oil 5.00 Maltitol 30.00 Erythritol 5.00 Polydextrose 15.00 Maltodextrin 9.20 Rice flour 5.00 Sunflower lecithin 0.40 Flavor of vanilla 0.07 Flavor of condensed milk 0.20 Flavor of gianduia 0.05 Sucralose sweetener 0.04 PGPR 0.04

[0145] Result: Dough with good viscosity, several types of applications, with polydextrose balance approved by tasters and for meeting the fiber source attribute.

[0146] Test 23-A

[0147] The same formula of test 23 was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

[0148] Test 23-B

[0149] The same formula of test 23 was repeated by replacing the rice flour with rice extract and the same final result was obtained.

[0150] Test 23-C

[0151] The same formula of test 23-B was repeated by replacing the coconut milk by coconut oil and the same final result was obtained.

[0152] Test 23-D

[0153] The same formula of test 23 was repeated by replacing the rice flour with powder for rice-based beverage preparation and the same final result was obtained.

[0154] Test 23-E

[0155] The same formula of the 23-D test was repeated by replacing the coconut oil with coconut milk and the same final result was obtained.

[0156] It has been found in the tests that when using the rice derivative: powder for preparing rice-based beverage in the formulation, there is no need to use the sweetener, due to the characteristic sweetness of the powder for preparing rice-based beverage.

[0157] The preferred formulation of the invention for the case of white chocolate with fibers contains:

[0158] 30% cocoa butter

[0159] 2% coconut oil

[0160] 30% maltitol

[0161] 5% erythritol

[0162] 15% polydextrose

[0163] 2.24% maltodextrin

[0164] 15% powder for preparation of rice-based beverages

[0165] 0.2% flavor of condensed milk

[0166] 0.04% PGPR

[0167] 0.40% sunflower lecithin

[0168] 0.07% flavor of vanilla

[0169] 0.05% flavor of gianduia

[0170] A typical white chocolate without milk, sugar-free, gluten-free and with fibers made with the preferred formulation of the present invention has the following average nutritional characteristics (in 100 g of product):

TABLE-US-00024 Energy Value 445 kCal = 1869 kJ Carbohydrates 50 g of which: Sugars 1.6 g. Polyols 35 g Starch 11 g Other carbohydrates 2.1 g Proteins 1.5 g Total Fats 33 g of which: Saturated Fats 20 g Trans fats 0 g Monounsaturated Fats 10 g Polyunsaturated Fats 1.1 g Neutral Fats 1.9 g Food Fiber 14 g Sodium 39 mg

[0171] The formulation of the present invention discloses a formulation range for white chocolate with fibers that works for the purposes of the present invention in the following composition by weight:

[0172] 20 to 45% cocoa butter;

[0173] 0 to 7% coconut fat selected from coconut oil and coconut milk;

[0174] 5 to 45% maltitol;

[0175] 0 to 19% erythritol;

[0176] 11.2 to 20% polydextrose;

[0177] 0 to 20% maltodextrin; and

[0178] 2 to 20% of rice derivative selected from rice flour, rice extract and powder for preparation of rice-based beverages supplemented by 0.4% sunflower lecithin, 0.2% condensed milk flavor, 0.07% vanilla flavor, 0.05% gianduia flavor, 0.04% PGPR and 0 to 0.04% sucralose sweetener.

[0179] The preferred formulation of the invention for the case of white chocolate without fibers contains:

[0180] 30% cocoa butter

[0181] 1% coconut oil

[0182] 30% maltitol

[0183] 5% erythritol

[0184] 10% polydextrose

[0185] 8.24% maltodextrin

[0186] 15% powder for preparation of rice-based beverage

[0187] 0.2% condensed milk flavor

[0188] 0.04% PGPR

[0189] 0.40% sunflower lecithin

[0190] 0.07% vanilla flavor

[0191] 0.05% gianduia flavor

[0192] A typical white chocolate without milk, sugar-free, gluten-free and without fibers made with the preferred formulation of the present invention has the following average nutritional characteristics (in 100 g of product):

TABLE-US-00025 Energy Value 452 kCal = 1898 kJ Carbohydrates 56 g including: Sugars 1.6 g. Polyols 35 g Starch 11 g Other carbohydrates 6.9 g Proteins 1.5 g Total Fat 32 g including: Saturated Fats 19 g Trans Fats 0 g Monounsaturated Fats 10 g Polyunsaturated Fats 1.0 g Neutral Fats 2.0 g Food Fiber 9.3 g Sodium 44 mg

[0193] Alternatively, the formulation of the present invention has a formulation range for white chocolate without fibers that works for the purposes of the present invention in the following composition:

[0194] 20 to 45% cocoa butter;

[0195] 0 to 7% coconut fat selected from coconut oil and coconut milk;

[0196] 5 to 45% maltitol;

[0197] 0 to 19% erythritol;

[0198] 0 to 11.1% polydextrose;

[0199] 0 to 20% maltodextrin; and

[0200] 2 to 20% of rice derivative selected from rice flour, rice extract and powder for preparation of rice-based beverages, supplemented by 0.4% sunflower lecithin, 0.2% condensed milk flavor, 0.07% vanilla flavor, 0.05% gianduia flavor, 0.04% PGPR and 0 to 0.04% sucralose sweetener.

[0201] The process of manufacturing white chocolate without lactose, milk-free, sugar-free, soy-free and with or without fibers is similar to conventional processes.