OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS

Abstract

The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic colour, odour and taste attributes, without using soy, milk (lactose-free and milk protein-free), caffeine, theobromine, with or without added sugar, gluten-free, with or without fibres, with low glycemic index sugars and without any allergenic ingredients.

Claims

1-8. (canceled)

9. Optimized formulation of alternative chocolate of carob without milk, with or without added sugar, gluten-free, without soy and with or without fibers, with 0.40% of sunflower lecithin, 0.20% of aroma similar to the natural condensed milk, 0.07% of natural vanilla aroma and 0.10% of hazelnut natural aroma, characterized in that it additionally contains: 2 to 65% of carob powder; 25 to 35% of fractionated vegetable fat from palm; 2 to 45% of low glycemic index sugars selected from carob sugar and coconut sugar. 0 to 33% of maltitol sweetener; 2 to 7% of coconut fat chosen from coconut oil and coconut milk; 2 to 20% of rice derivative, chosen from rice flour, rice extract and powder for rice beverage preparation; 2 to 20% of sweet potato flour; 0 to 11.23% of maltodextrin; and 0 to 20% of polydextrose.

10. Optimized formulation of alternative chocolate of carob without milk, with or without added sugar, gluten-free, without soy and with or without fibers, according to claim 9, with 0.40% of sunflower lecithin, 0.20% of aroma identical to the natural condensed milk, 0.07% natural aroma of vanilla and 0.10% natural aroma of hazelnut, characterized in that the preferred formula additionally contains: 12% of carob powder; 30% of fractionated vegetable fat from palm; 30% of carob sugar; 2% of coconut oil; 12.60% of rice flour; and 12.63% of sweet potato flour.

11. Optimized formulation of alternative chocolate of carob without milk, with or without added sugar, gluten-free, without soy and with or without fibers, with 0.40% of sunflower lecithin, 0.20% of aroma identical to that of natural condensed milk, 0.07% of natural vanilla aroma and 0.10% of natural aroma of hazelnut, characterized in that it additionally contains: 2 to 65% of carob powder; 25 to 35% of fractionated vegetable fat from palm; 2 to 7% of coconut fat chosen from coconut oil and coconut milk; 0 to 35% of maltitol sweetener; 2 to 20% of sweet potato flour; 0 to 11.23% of maltodextrin; and 0 to 20% of polydextrose.

12. Optimized formulation of alternative chocolate of carob without milk, with or without added sugar, gluten-free, without soy and with or without fibers, according to claim 11, with 0.40% of sunflower lecithin, 0.20% of aroma identical to that of natural condensed milk, 0.07% of natural vanilla aroma and 0.10% of natural hazelnut aroma, characterized in that the preferred formula additionally contains: 12% of carob powder; 30% of fractionated vegetable fat from palm; 28% of maltitol sweetener; 2% of coconut oil; 12.23% of polydextrose; and 15% of sweet potato flour.

13. Optimized formulation of alternative chocolate of carob without milk, with or without added sugar, gluten-free, without soy and with or without fibers, with 0.40% of sunflower lecithin, 0.20% of aroma identical to the natural condensed milk, 0.07% of natural vanilla aroma and 0.10% of natural aroma of hazelnut, characterized in that it additionally contains: 2 to 65% of carob powder; 25 to 35% of fractionated vegetable fat from palm; 2 to 7% of coconut fat chosen from coconut oil and coconut milk; 0 to 35% of maltitol sweetener; 2 to 20% of rice derivative, chosen from rice flour, rice extract and powder for rice beverage preparation; 2 to 20% of sweet potato flour; 0 to 11.23% of maltodextrin; and 0 to 20% of polydextrose.

14. Optimized formulation of alternative chocolate of carob without milk, with or without added sugar, gluten-free, without soy and with or without fibers, according to claim 13, with 0.40% of sunflower lecithin, 0.20% aroma identical to the natural condensed milk, 0.07% of natural vanilla aroma and 0.10% of natural aroma of hazelnut, characterized in that the preferred formula additionally contains: 10% carob powder; 30% of fractionated vegetable fat from palm; 25% of maltitol sweetener; 2% of coconut oil; 12.23% of polydextrose; 10% of rice flour; and 10% of sweet potato flour.

15. The optimized formulation of claim 9, wherein the formulation consists of: 0.40% of sunflower lecithin; 0.20% of aroma similar to the natural condensed milk; 0.07% of natural vanilla aroma; 0.10% of hazelnut natural aroma; 2 to 65% of carob powder; 25 to 35% of fractionated vegetable fat from palm; 2 to 45% of low glycemic index sugars selected from carob sugar and coconut sugar. 0 to 33% of maltitol sweetener; 2 to 7% of coconut fat chosen from coconut oil and coconut milk; 2 to 20% of rice derivative, chosen from rice flour, rice extract and powder for rice beverage preparation; 2 to 20% of sweet potato flour; 0 to 11.23% of maltodextrin; and 0 to 20% of polydextrose.

16. The optimized formulation of claim 11, wherein the formulation consists of: 0.40% of sunflower lecithin; 0.20% of aroma identical to that of natural condensed milk; 0.07% of natural vanilla aroma; 0.10% of natural aroma of hazelnut; 2 to 65% of carob powder; 25 to 35% of fractionated vegetable fat from palm; 2 to 7% of coconut fat chosen from coconut oil and coconut milk; 0 to 35% of maltitol sweetener; 2 to 20% of sweet potato flour; 0 to 11.23% of maltodextrin; and 0 to 20% of polydextrose.

17. The optimized formulation of claim 13, wherein the formulation consists of: 40% of sunflower lecithin; 0.20% of aroma identical to the natural condensed milk; 0.07% of natural vanilla aroma; 0.10% of natural aroma of hazelnut; 2 to 65% of carob powder; 25 to 35% of fractionated vegetable fat from palm; 2 to 7% of coconut fat chosen from coconut oil and coconut milk; 0 to 35% of maltitol sweetener; 2 to 20% of rice derivative, chosen from rice flour, rice extract and powder for rice beverage preparation; 2 to 20% of sweet potato flour; 0 to 11.23% of maltodextrin; and 0 to 20% of polydextrose.

Description

[0027] In the researches carried out initially to obtain formula (I) of the present patent, the following formulations in % by weight were tested:

[0028] Test 1

TABLE-US-00001 INGREDIENTS % Fractionated vegetable fat of palm 29.50 Maltitol sweetener Coconut oil 1.50 carob powder 66.00 Polydextrose Maltodextrin Rice flour 2.23 Sunflower lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0029] Result: Sandy mass, color and odor predominantly of carob. Astringent mass. Disapproved by tasters.

[0030] Test 2

TABLE-US-00002 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener Coconut oil 2.00 carob powder 65.00 Polydextrose Maltodextrin Rice flour 2.63 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0031] Result: Dough with color and odor predominant of carob still remaining a bit sandy, and can be used as a complement in baking: cookies, cakes etc. . . . . Approved by tasters.

[0032] Test 2A

[0033] Repeated with the same formula of Test 2 replacing the coconut oil with coconut milk and the same final result was obtained.

[0034] Test 2B

[0035] Repeated with the same formula of Test 2 replacing the flour of rice by rice extract and the same final result were obtained.

[0036] Test 2C

[0037] Repeated with the same formula of test 2-B replacing the milk of coconut by coconut oil and the same final result was obtained.

[0038] Test 2D

[0039] Repeated with the same formula of test 2 replacing the flour of rice by powder for preparation of rice-based beverage and obtained the same final result.

[0040] Test 2E

[0041] Repeated with the same formula of the test 2-D replacing the oil of coconut for coconut milk and the same final result was obtained.

[0042] Test 2.1

TABLE-US-00003 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 36.00 Coconut oil 3.00 carob powder 10.00 Polydextrose 10.23 Maltodextrin Rice flour 10.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0043] Result: dough with good viscosity, color and odor, but final product leaving the pattern of sweetness being disapproved by the tasters.

[0044] Test 2.2

TABLE-US-00004 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 35.00 Coconut oil 3.00 carob powder 10.00 Polydextrose 10.00 Maltodextrin 1.23 Rice flour 10.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0045] Result: Dough with good viscosity, color, taste and odor for several types of applications, approved by tasters.

[0046] Test 2.2A

[0047] Repeated with the same formula of Test 2.2 by replacing the coconut oil for coconut milk and the same final result was obtained.

[0048] Test 2.2B

[0049] Repeated with the same formula of test 2.2 replacing the rice flour for rice extract and the same final result was obtained.

[0050] Test 2.2C

[0051] Repeated with the same formula of test 2.2B replacing the coconut milk by coconut oil and the same final result was obtained.

[0052] Test 2.2D

[0053] Repeated with the same formula of test 2 replacing the rice flour by powder for preparation of rice-based beverage and obtained the same final result.

[0054] Test 2.2E

[0055] Repeated with the same formula of the test 2.2D replacing the coconut oil by coconut milk and the same final result was obtained.

[0056] Test 3

TABLE-US-00005 INGREDIENTS Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 35.00 Coconut oil 3.00 carob powder 1.50 Polydextrose 15.00 Maltodextrin 4.73 Rice flour 10.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0057] Result: Dough decharacterized as an alternative chocolate of carob due to the low percentage of carob. Color and flavor is nothing appealing being disapproved by tasters.

[0058] Test 4

TABLE-US-00006 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 35.00 Coconut oil 3.50 carob powder 2.00 Polydextrose 14.00 Maltodextrin 4.73 Rice flour 10.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0059] Result: Although the dough has a low percentage of carob powder, is characterized as an alternative chocolate. Good viscosity, color and soft carob flavor, being approved by tasters.

[0060] Test 4A

[0061] Repeated with the same formula of Test 4 replacing the coconut oil for coconut milk and the same final result was obtained.

[0062] Test 4B

[0063] Repeated with the same formula of test 4 replacing the rice flour by rice extract and the same final result was obtained.

[0064] Test 4C

[0065] Repeated with the same formula of test 4-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0066] Test 4D

[0067] Repeated with the same formula of test 4 replacing the rice flour by powder for preparation of rice-based beverage and obtained the same final result.

[0068] Test 4E

[0069] Repeated with the same formula of test 4-D replacing coconut oil for coconut milk and the same final result was obtained.

[0070] Test 5

TABLE-US-00007 INGREDIENTS % Fractionated vegetable fat of palm 24.00 Maltitol Sweetener 35.00 Coconut oil 5.00 carob powder 10.00 Polydextrose 12.00 Maltodextrin 3.23 Rice flour 10.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0071] Result: Dough with normal odor, taste and color, but softness is larger than desired, requiring a higher percentage of vegetable fat. Disapproved by tasters.

[0072] Test 6

TABLE-US-00008 INGREDIENTS % Fractionated vegetable fat of palm 25.00 Maltitol Sweetener 35.00 Coconut oil 5.00 carob powder 10.00 Polydextrose 12.00 Maltodextrin 3.23 Rice flour 9.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0073] Result: Dough with normal odor, taste and color and softness within the desired. Approved by tasters.

[0074] Test 6A

[0075] Repeated with the same formula of Test 6 replacing the coconut oil for coconut milk and the same final result was obtained.

[0076] Test 6B

[0077] Repeated with the same formula of test 6 replacing the rice flour by rice extract and obtained the same final result.

[0078] Test 6C

[0079] Repeated with the same formula of test 6-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0080] Test 6D

[0081] Repeated with the same formula of test 6 replacing the rice flour by powder for preparation of rice-based beverage and obtained the same final result.

[0082] Test 6E

[0083] Repeated with the same formula of the test 6-D replacing the coconut oil for coconut milk and the same final result was obtained.

[0084] Test 7

TABLE-US-00009 INGREDIENTS % Fractionated vegetable fat of palm 36.00 Maltitol Sweetener 33.50 Coconut oil 4.60 carob powder 10.00 Polydextrose 8.13 Maltodextrin Rice flour 7.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0085] Result: Very oily dough with no application due to high fat content. Disapproved by tasters.

[0086] Test 8

TABLE-US-00010 INGREDIENTS % Fractionated vegetable fat of palm 35.00 Maltitol Sweetener 32.50 Coconut oil 4.00 carob powder 10.00 Polydextrose 10.13 Maltodextrin Rice flour 7.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0087] Result: Dough with normal odor, taste and color and softness within the desired, ideal for toppings, baking and ice cream. Approved by tasters.

[0088] Test 8A

[0089] Repeated with the same formula of Test 8 replacing the coconut oil for coconut milk and the same final result was obtained.

[0090] Test 8B

[0091] Repeated with the same formula of test 8 replacing the rice flour by rice extract and obtained the same final result.

[0092] Test 8C

[0093] Repeated with the same formula of test 8-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0094] Test 8D

[0095] Repeated with the same formula of test 8 replacing the rice flour by powder for preparation of rice-based beverage and obtained the same final result.

[0096] Test 8E

[0097] Repeated with the same formula of the test 8-D replacing the coconut oil for coconut milk and the same final result was obtained.

[0098] Test 9

TABLE-US-00011 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 35.00 Coconut oil 0.50 carob powder 10.00 Polydextrose 12.00 Maltodextrin 6.73 Rice flour 5.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0099] Result: Dough can be used in the formatting process, but it did not stay with the texture and mouthfeel desired by the low percentage of oil. The final product was disapproved by the tasters.

[0100] Test 10

TABLE-US-00012 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 35.00 Coconut oil 1.50 carob powder 10.00 Polydextrose 12.00 Maltodextrin 5.73 Rice flour 5.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0101] Result: Dough for various types of application, final product approved by the tasters, since the dough was left with the expected softness due to the adequate percentage of coconut oil.

[0102] Test 10A

[0103] Repeated with the same formula of Test 10 replacing the coconut oil by coconut milk and the same final result was obtained.

[0104] Test 10B

[0105] Repeated with the same formula of test 10 replacing the rice flour by rice extract and obtained the same final result.

[0106] Test 10C

[0107] Repeated with the same formula of test 10-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0108] Test 10D

[0109] Repeated with the same formula of test 10 replacing the rice flour by powder for preparation of rice-based beverage and the same final result was obtained.

[0110] Test 10E

[0111] Repeated with the same formula of test 10-D replacing the coconut oil by coconut milk and the same final result was obtained.

[0112] Test 11

TABLE-US-00013 INGREDIENTS Fractionated vegetable fat of palm 25.00 Maltitol Sweetener 30.00 Coconut oil 8.00 carob powder 10.00 Polydextrose 12.00 Maltodextrin 7.23 Rice flour 7.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0113] Result: Dough with undesired texture for formatting and much sensitive to heat and having an applicability only for ice creams. The melting point of the dough is very low. Disapproved in the formatting test.

[0114] Test 12

TABLE-US-00014 INGREDIENTS % Fractionated vegetable fat of palm 25.00 Maltitol Sweetener 31.00 Coconut oil 7.00 carob powder 10.00 Polydextrose 12.00 Maltodextrin 7.23 Rice flour 7.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Condensed milk aroma 0.20 Hazelnut aroma 0.10

[0115] Result: Dough with good viscosity for formatting and not so sensitive to heat. The melting point of the moderate dough. Soft coconut flavor being approved by tasters

[0116] Test 12A

[0117] Repeated with the same formula of test 12 replacing the coconut oil by coconut milk and the same final result was obtained.

[0118] Test 12B

[0119] Repeated with the same formula of test 12 replacing the rice flour by rice extract and obtained the same final result.

[0120] Test 12C

[0121] Repeated with the same formula of Test 12-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0122] Test 12D

[0123] Repeated with the same formula of test 12 replacing the rice flour by powder for preparation of rice-based beverage and the same final result was obtained.

[0124] Test 12E

[0125] Repeated with the same formula of test 12-D replacing the coconut oil by coconut milk and the same final result was obtained.

[0126] Test 13

TABLE-US-00015 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 35.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 14.50 Maltodextrin 6.73 Rice flour 1.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0127] Result: Dough with good viscosity, but disapproved by tasters due to the low percentage of rice flour, as it gives the final product a low sensorial profile (mothfeel).

[0128] Test 14

TABLE-US-00016 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 35.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 15.00 Maltodextrin 5.23 Rice flour 2.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0129] Result: Dough with good viscosity and flavor, soft, and can be used for several types of application, making note the use of rice flour giving a differential in dough, approved by tasters.

[0130] Test 14A

[0131] Repeated with the same formula of Test 14 replacing the coconut oil by coconut milk and the same final result was obtained.

[0132] Test 14B

[0133] Repeated with the same formula of test 14 replacing the rice flour by rice extract and obtained the same final result.

[0134] Test 14C

[0135] Repeated with the same formula of test 14-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0136] Test 14D

[0137] Repeated with the same formula of test 14 replacing the rice flour by powder for preparation of rice-based beverage and the same final result was obtained.

[0138] Test 14E

[0139] Repeated with the same formula of test 14-D replacing the coconut oil by coconut milk and the same final result was obtained.

[0140] Test 15

TABLE-US-00017 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 27.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 9.23 Maltodextrin Rice flour 21.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0141] Result: Sandy dough, rigid and with a pronounced flavor of rice, with difficulty in the productive process, disapproved by the tasters.

[0142] Test 16

TABLE-US-00018 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 27.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 10.23 Maltodextrin Rice flour 20.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0143] Result: Dough with normal odor, taste and color and softness within the desired, ideal for baking and coating applications. Approved by tasters.

[0144] Test 16A

[0145] Repeated with the same formula of test 16 replacing the coconut oil by coconut milk and the same final result was obtained.

[0146] Test 16B

[0147] Repeated with the same formula of test 16 replacing the rice flour by rice extract and obtained the same final result.

[0148] Test 16C

[0149] Repeated with the same formula of test 16-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0150] Test 16D

[0151] Repeated with the same formula of test 16 replacing the rice flour by powder for preparation of rice-based beverage and the same final result was obtained.

[0152] Test 16E

[0153] Repeated with the same formula of test 16-D replacing the coconut oil by coconut milk and the same final result was obtained.

[0154] Test 17

TABLE-US-00019 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 35.00 Coconut oil 3.00 carob powder 10.00 Polydextrose 0.00 Maltodextrin 11.23 Rice flour 10.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0155] Result: Dough with good viscosity, for various types of application, approved without the appeal of fibers.

[0156] Test 18

TABLE-US-00020 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 30.00 Coconut oil 3.00 carob powder 10.00 Polydextrose 21.00 Maltodextrin Rice flour 5.23 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0157] Result: Hard, sandy dough and with excess fiber preventing a good dough-production processing, with difficult application. Disapproved by tasters.

[0158] Test 19

TABLE-US-00021 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 30.00 Coconut oil 4.00 Carob powder 10.00 Polydextrose 20.00 Maltodextrin Rice flour 5.23 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0159] Result: Dough with normal odor, taste and color and softness within the desired, ideal for toppings and baking Although presenting a fibrous product, no difficulty was found in the production process. Approved by tasters.

[0160] Test 19A

[0161] Repeated with the same formula of test 19 replacing the coconut oil by coconut milk and the same final result was obtained.

[0162] Test 19B

[0163] Repeated with the same formula of test 19 replacing the rice flour by rice extract and obtained the same final result.

[0164] Test 19C

[0165] Repeated with the same formula of test 19-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0166] Test 19D

[0167] Repeated with the same formula of test 19 replacing the rice flour by powder for preparation of rice-based beverage and the same final result was obtained.

[0168] Test 19E

[0169] Repeated with the same formula of test 19-D replacing the coconut oil by coconut milk and the same final result was obtained.

[0170] Formula (I) preferred by tasters in percentage by weight is the following:

TABLE-US-00022 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 30.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 12.00 Maltodextrin 0.23 Rice flour 15.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0171] Depending on the tests carried out, it is concluded that formula (I) of the present invention has the following composition at % by weight:

[0172] 2 to 65% of carob powder;

[0173] 25 to 35% of Fractionated vegetable fat from palm

[0174] 2 to 7% of Coconut Fat chosen from Coconut Oil and/or Coconut Milk:

[0175] 0 to 35% of Maltitol Sweetener;

[0176] 2 to 20% of Rice Derivative, chosen from Rice Flour, Rice Extract and Powder for Rice Beverage Preparation;

[0177] 0 to 20% of Matodextrin;

[0178] 0 to 20% of Polydextrose;

[0179] 0.40% of Sunflower Lecithin;

[0180] 0.20% of aroma identical to the natural condensed milk;

[0181] 0.07% of aroma identical to the natural vanilla; and

[0182] 0.10% of aroma identical to the natural hazelnut.

[0183] An alternative chocolate of carob without milk (lactose-free and without milk proteins), no added sugar, gluten-free, soy-free and fiber-based products, made with the preferred formula (I) of the present invention has the following average nutritional characteristics (in 100 g of product): Energy Value 454 kcal=1907 kJ; Carbohydrates 49 g, including: Sugars 2.6 g; Polyols 30 g; Starch 12 g; Other carbohydrates 4.1 g; Proteins 1.6 g; Total Fat 32 g, including: Saturated Fats 30 g; Trans Fats 0 g; Monounsaturated Fats 0.2 g; Polyunsaturated Fats 0 g; Cholesterol 0 g; Neutral Fats 1.8 g; Food Fiber 15 g; Sodium 5.3 mg.

[0184] Although the formula (I) obtained by the initial research has reached the established objectives, the researches continued and included the searches of new ingredients with new characteristics as was the case of ingredients with low Glycemic Index (GI) to obtain a product with adequate Glycemic Load (GL) of the food. The Glycemic Index only indicates the rate of absorption of carbohydrates regardless of the amount of the portion. The Glycemic Load makes this evaluation taking into account the different amounts and quality of carbohydrates present in the ingredients used.

[0185] The sweet potato is a complex carbohydrate with a low glycemic index, that is, its absorption by the body is slower, gradually releasing the glucose into the blood stream and without greatly stimulating insulin (hormone responsible for increased hunger and accumulation of fat), its substitution in the formulation brings significant nutritional benefits to the human body.

[0186] The sweet potato tuber is rich in fiber, and has a source of iron, vitamins E, A and C and potassium. Sweet potatoes also have a good amount of calcium, much higher than maltodextrin and a much higher amount of fiber than rice flour.

[0187] The sweet potato is one of the most popular tubers in Brazil, therefore, the industries have already made the processing to obtain the sweet potato powder, which has complex carbohydrate of low glycemic index, rich in fiber, iron, vitamin C and potassium. Sweet potato powder provides high vitamin content and phenolic compounds that act as an antioxidant protecting the body from certain chronic diseases such as cardiovascular. Due to its low glycemic index, potato flour is a coadjuvant in the diet-therapy treatment of people who need to control sugar consumption, especially of diabetics.

TABLE-US-00023 Ingredients Comparison Table Nutritional Information per 100 g Sweet Potato Maltodextrin Rice Flour Flour Energy value (kcal) 380.00 380.00 329.39 Carbohydrates, of which: (g) 95.00 80.00 73.63 Sugars (g) 9.00-13.00 0.12 17.98 Polyols (g) 0 0 0 Starch (g) 0 79.88 55.65 Other carbohydrates (g) 82.00-86.00 0 0 Proteins (g) <0.10 7.50 6.85 Total fats (g) 0 0.60 0.83 Saturated fats (g) 0 0.10 0 Trans fats (g) 0 0 0 Food fiber (g) 0 0.50 9.92 Sodium (mg) <100 5.00 233.30 Glycemic index 100 44.00

[0188] In the further researches performed to improve and update the formula (I) of the present invention, sweet potato flour was used maintaining the rice derivatives and the following tests were carried out to obtain formula (II) with the following results in weight percent:

[0189] Test 20

TABLE-US-00024 INGREDIENTS % Fractionated fat 28.00 Maltitol Sweetener 25.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 15.00 Maltodextrin 6.73 Sweet Potato Flour 1.00 Rice flour 11.50 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0190] Result: Dough with good viscosity and flavor, for various types of application, not meeting expectations as sweetness using sweet potato flour. The final product was disapproved by the tasters.

[0191] Test 21

TABLE-US-00025 INGREDIENTS % Fractionated fat 28.50 Maltitol Sweetener 25.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 15.00 Maltodextrin 7.23 Sweet Potato Flour 2.00 Rice flour 9.50 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0192] Result: Dough with good viscosity and flavor, for all types of applications. Approved by tasters.

[0193] Test 21A

[0194] Repeated with the same formula of test 21 replacing the coconut oil by coconut milk and the same final result was obtained.

[0195] Test 21B

[0196] Repeated with the same formula of test 21 replacing the rice flour by rice extract and obtained the same final result.

[0197] Test 21C

[0198] Repeated with the same formula of test 21-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0199] Test 21D

[0200] Repeated with the same formula of test 21 replacing the rice flour by powder for preparation of rice-based beverage and the same final result was obtained.

[0201] Test 21E

[0202] Repeated with the same formula of test 21-D replacing the coconut oil by coconut milk and the same final result was obtained.

[0203] Test 22

TABLE-US-00026 INGREDIENTS % Fractionated fat of palm 29.00 Maltitol Sweetener 28.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 4.23 Maltodextrin Sweet Potato Flour 21.00 Rice flour 5.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0204] Result: Dough with undesired texture (viscosity) for formatting, fibrous and hard, with difficulty in the refining process, disapproved in the production process and on an industrial scale.

[0205] Test 23

TABLE-US-00027 INGREDIENTS % Fractionated fat of palm 29.00 Maltitol Sweetener 28.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 5.23 Maltodextrin Sweet Potato Flour 20.00 Rice flour 5.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0206] Result: Dough with normal color, odor and taste and desired texture for formatting. Approved by production process and the tasters.

[0207] Test 23A

[0208] Repeated with the same formula of test 23 replacing the coconut oil for coconut milk and the same final result was obtained.

[0209] Test 23B

[0210] Repeated with the same formula of test 23 replacing the rice flour by rice extract and obtained the same final result.

[0211] Test 23C

[0212] Repeated with the same formula of test 23-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0213] Test 23D

[0214] Repeated with the same formula of test 23 replacing the rice flour by powder for preparation of rice-based beverage and the same final result was obtained.

[0215] Test 23E

[0216] Repeated with the same formula of test 23-D replacing the coconut oil by coconut milk and the same final result was obtained.

[0217] The preferred formula (II) by tasters in percentage in weight was as follows:

TABLE-US-00028 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 25.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 12.23 Maltodextrin Rice flour 10.00 Sweet Potato Flour 10.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0218] On the basis of the tests carried out, it is concluded that formula (II) with sweet potatoes and rice derivatives of the present invention has the following composition in % in weight:

[0219] 2 to 65% of carob powder;

[0220] 25 to 35% of fractionated vegetable fat from palm;

[0221] 2 to 7% of Coconut Fat chosen from Coconut Oil and/or Coconut Milk;

[0222] 0 to 35% of Maltitol Sweetener:

[0223] 2 to 20% of Rice Derivative, chosen from Rice Flour,

[0224] Rice Extract and Powder for Rice Beverage Preparation;

[0225] 2 to 20% of Sweet Potato Flour;

[0226] 0 to 20% of Matodextrin;

[0227] 0 to 20% of Polydextrose;

[0228] 0.40% of Sunflower Lecithin;

[0229] 0.20% of aroma identical to the natural condensed milk;

[0230] 0.07% of aroma identical to the natural vanilla; and

[0231] 0.10% of aroma identical to the natural hazelnut.

[0232] An alternative chocolate of carob without milk (lactose-free and without milk proteins), no added sugar, gluten-free, soy-free and fiber-based products using sweet potato and rice derivatives, manufactured with the preferred formula (II) of the present invention has the following average nutritional characteristics (in 100 g of product): Energy Value 457 kcal=1919 kJ; Carbohydrates 47 g, among which: Sugars 5.4 g; Polyols 25 g; Starch 11 g; Other carbohydrates 5.3 g; Proteins 1.3 g; Total Fat 33 g, including: Saturated Fats 30 g; Trans Fats 0 g; Monounsaturated Fats 0 g; Polyunsaturated Fats 0 g; Cholesterol 0 g; Neutral Fats 3 g; Food Fiber 16 g; Sodium 28 mg;

[0233] In addition, alternative research was carried out on the present formula (II) of the present patent using sweet potato by fully replacing the rice derivatives for sweet potato flour, using the same complementary ingredients as tests 13, 14, 14A, 14B, 14C, 14D, 14E, 15, 16, 16A, 16B, 16C, 16D and 16E and the same results were obtained and forming the formula (III).

[0234] The preferred formula (III) by tasters in percentage in weight was as follows:

TABLE-US-00029 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Maltitol Sweetener 28.00 Coconut oil 2.00 Locust powder 12.00 Polydextrose 12.23 Maltodextrin Sweet Potato Flour 15.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0235] On the basis of the tests carried out, it is concluded that formula (III) with sweet potato entirely replacing rice derivatives of the present invention has the following composition in % in weight:

[0236] 2 to 65% of carob powder;

[0237] 25 to 35% of fractionated vegetable fat from palm;

[0238] 2 to 7% of Coconut Fat chosen from Coconut Oil and/or Coconut Milk;

[0239] 0 to 35% of Maltitol Sweetener;

[0240] 2 to 20% of Sweet Potato Flour;

[0241] 0 to 20% of Matodextrin;

[0242] 0 to 20% of Polydextrose;

[0243] 0.40% of Sunflower Lecithin;

[0244] 0.20% of aroma identical to the natural condensed milk;

[0245] 0.07% of aroma identical to the natural vanilla; and

[0246] 0.10% of aroma identical to the natural hazelnut.

[0247] An alternative chocolate of carob without milk (lactose-free and without milk proteins), no added sugar, gluten-free, soy-free and fiber-based products using sweet potato flour instead of rice derivatives, manufactured with the preferred formula (III) of the present invention has the following average nutritional characteristics (in 100 g of Product): Energy Value 450 kcal=1890 kJ; Carbohydrates 46 g, among which: Sugars 7.2 g; Polyols 28 g; Starch 4.5 g; Other carbohydrates 6.8 g; Proteins 0.6 g; Total Fat 32 g, including: Saturated Fats 30 g; Trans Fats 0 g; Monounsaturated Fats 0 g; Polyunsaturated Fats 0 g; Cholesterol 0 g; Neutral Fats 2 g; Food Fiber 17 g; Sodium 40 mg.

[0248] Recently with the emergence on the market of the ingredients of low glycemic index of carob and coconut sugar that can replace sweeteners, alternative formulas have been researched with these new ingredients.

[0249] In the researches carried out in addition to improving and updating the formulations of the present patent, the following tests were performed with carob sugar and coconut sugar which obtained formula (IV) with the following results in percent in weight:

[0250] Test 24

TABLE-US-00030 INGREDIENTS % Fractionated vegetable fat of palm 28.00 carob sugar 55.00 Maltitol Sweetener 0.00 Coconut oil 2.00 carob powder 10.00 Polydextrose Maltodextrin Sweet Potato Flour 2.23 Rice flour 2.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0251] Result: Dough with good viscosity, but the dough remained with sweetness high. Disapproved by tasters.

[0252] Test 25

TABLE-US-00031 INGREDIENTS % Fractionated vegetable fat of palm 28.00 carob sugar 50.00 Maltitol Sweetener 0.00 Coconut oil 2.00 carob powder 10.00 Polydextrose Maltodextrin Sweet Potato Flour 4.00 Rice flour 5.23 Sunflower Lecithin 0.40 Natural vanilla aroma 0.10 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.07

[0253] Result: Dough with good viscosity, for all types of applications and with the desired sweetness, but it can not be used with appeal without addition of sugars, approved by tasters.

[0254] Test 25A

[0255] Repeated with the same formula of test 25 replacing the coconut oil for coconut milk and the same final result was obtained.

[0256] Test 25B

[0257] Repeated with the same formula of test 25 replacing the rice flour by rice extract and obtained the same final result.

[0258] Test 25C

[0259] Repeated with the same formula of test 25-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0260] Test 25D

[0261] Repeated with the same formula of test 25 replacing the rice flour by powder for preparation of rice-based beverage and the same final result was obtained.

[0262] Test 25E

[0263] Repeated with the same formula as the test 25-D replacing the coconut oil by coconut milk and the same final result was obtained.

[0264] Test 26

TABLE-US-00032 INGREDIENTS % Fractionated vegetable fat of palm 30.00 carob sugar 1.50 Maltitol Sweetener 0.00 Coconut oil 2.00 carob powder 12.00 Polydextrose 12.00 Maltodextrin 11.73 Sweet Potato Flour 15.00 Rice flour 15.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0265] Result: Dough with good viscosity, color, odor and flavor and for various types of applications. With low sweetness, disapproved by the tasters.

[0266] Test 27

TABLE-US-00033 INGREDIENTS % Fractionated vegetable fat of palm 30.00 carob sugar 2.00 Maltitol Sweetener 0.00 Coconut oil 2.00 carob powder 12.00 Polydextrose 12.00 Maltodextrin 11.23 Sweet Potato Flour 2.00 Rice flour 2.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0267] Result: Dough with good viscosity, color, odor and flavor and for all types of applications. With sweetness approved by tasters, however, they cannot use the no added sugars appeal.

[0268] Test 27A

[0269] Repeated with the same formula of test 27 replacing the coconut oil by coconut milk and the same final result was obtained.

[0270] Test 27B

[0271] Repeated with the same formula of test 27 replacing the rice flour by rice extract and obtained the same final result.

[0272] Test 27C

[0273] Repeated with the same formula of test 27-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0274] Test 27D

[0275] Repeated with the same formula of test 27 replacing the rice flour by powder for preparation of rice-based beverage and the same final result was obtained.

[0276] Test 27E

[0277] Repeated with the same formula of test 27-D replacing the coconut oil by coconut milk and the same end result was obtained.

[0278] Test 28

TABLE-US-00034 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Carob sugar 2.00 Maltitol Sweetener 33.00 Coconut oil 2.00 carob powder 10.00 Polydextrose 8.23 Maltodextrin Sweet Potato Flour 7.00 Rice flour 7.00 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0279] Result: Dough with good viscosity, color, odor and taste and for all types of applications. With sweetness approved by tasters, however, they cannot use the no added sugars appeal.

[0280] Test 28A

[0281] Repeated with the same formula of test 28 replacing the coconut oil by coconut milk and the same final result was obtained.

[0282] Test 28B

[0283] Repeated with the same formula of test 28 replacing the rice flour by rice extract and obtained the same final result.

[0284] Test 28C

[0285] Repeated with the same formula of test 28-B replacing the coconut milk by coconut oil and the same final result was obtained.

[0286] Test 28D

[0287] Repeated with the same formula of test 28 replacing the rice flour by powder for preparation of rice-based beverage and the same final result was obtained.

[0288] Test 28E

[0289] Repeated with the same formula of test 28-D replacing the coconut oil by coconut milk and the same final result was obtained.

[0290] In the tests the preferred formula (IV) by tasters in percentage in weight is the following:

TABLE-US-00035 INGREDIENTS % Fractionated vegetable fat of palm 30.00 Carob sugar 30.00 Maltitol Sweetener Coconut oil 2.00 Carob powder 12.00 Polydextrose Maltodextrin Sweet Potato Flour 12.63 Rice flour 12.60 Sunflower Lecithin 0.40 Natural vanilla aroma 0.07 Aroma identical to the natural condensed milk 0.20 Aroma identical to natural hazelnut 0.10

[0291] On basis of the tests performed, with carob sugar or coconut sugar it is concluded that formula (IV) of the present invention has the following composition:

[0292] 2 to 65% of carob powder;

[0293] 25 to 35% of fractionated vegetable fat from palm;

[0294] 2 to 45% of low glycemic index sugars selected from carob sugar and coconut sugar;

[0295] 0 to 33% of Maltitol Sweetener;

[0296] 2 to 7% of Coconut Fat chosen from Coconut Oil and/or Coconut Milk;

[0297] 2 to 20% of Rice Derivative, chosen from Rice Flour,

[0298] Rice Extract and Powder for Rice Beverage Preparation;

[0299] 2 to 20% of Sweet Potato Flour;

[0300] 0 to 25% of Matodextrin;

[0301] 0 to 20% of Polydextrose;

[0302] 0.40% of Sunflower Lecithin;

[0303] 0.20% of aroma identical to the natural condensed milk;

[0304] 0.07% natural vanilla aroma; and

[0305] 0.10% of aroma identical to the natural hazelnut.

[0306] An alternative chocolate of carob without milk (lactose-free and without milk proteins), no added sugar, gluten-free, soy-free and fiber-based products, manufactured with the preferred formula (IV) of the present invention has the following average nutritional characteristics (in 100 g of product): Energy Value 529 kcal=2222 kJ; Carbohydrates 56 g, among which: Sugars 36 g; Polyols 0 g; Starch 14 g; Other carbohydrates 6.5 g; Proteins 1.5 g; Total Fat 33 g, including: Saturated Fats 30 g; Trans fats 0 g;

[0307] Monounsaturated Fats 0.2 g; Polyunsaturated Fats 0 g; Cholesterol 0 g; Neutral Fats 2.8 g; Food Fiber 5.6 g; Sodium 34 mg;