EASILY DIGESTIBLE CHOCOLATE PRODUCT

Abstract

The present invention concerns an easily digestible low sugar chocolate product for consumers with sensitivity to dietary carbohydrates such as lactose or fructans. In particular, the present invention concerns a composition for manufacturing a sweet tasting chocolate product that comprises less than 5%, or less than 2%, or even less than 1% poorly absorbable in the human small intestine fermentable oligo-, di-, monosaccharides, or related alcohols, collectively known as FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols), wherein the sweet taste is provided by a sweetener selected from a group consisting of mogroside enriched monk fruit extract, isomaltulose, sweet tasting protein, or any combination of the above.

Claims

1. A composition for manufacturing a chocolate product, said composition comprising a non-sucrose non-glucose sweetener and at least 20% w/w fat, wherein not more than 5%, or not more than 2%, or even not more than 1% w/w fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is present, and wherein said non-sucrose non-glucose sweetener is selected from the group comprising: a. Mogroside enriched monk fruit extract; b. isomaltulose; c. sweet tasting protein; d. any combination of the above listed sweeteners.

2. The composition according to claim 1, wherein the sweet tasting protein is selected from the group consisting of: thaumatin, monellin, mabinlin, pentadin, brazzein, curculin, and miraculin.

3. The composition according to claim 1 further comprising fibre source selected from any of the following: insoluble non-fermentable fibre; insoluble slowly fermentable fibre; nuts selected from the group consisting of: whole nuts, chopped nuts, grounded nut powder, and a peeled or chopped counterpart thereof; or any combination of the above listed fibre sources.

4. The composition according to claim 3, wherein the insoluble non-fermentable fibre is selected from the group consisting of: cellulose, sterculia, and methylcelullose.

5. The composition according to claim 3, wherein the insoluble slowly fermentable fibre is lignin.

6. The composition according to claim 3, wherein the nuts are selected from the group consisting of: almonds, cashews, peanuts, walnuts, hazelnuts, pecans, brazil nuts, macadamia nuts, pine nuts, and coconuts.

7. The composition according to claim 1 further comprising protein source comprising not more than 5% lactose and not more than 5% other FODMAP.

8. The composition according to claim 7 wherein the protein source is selected from the group consisting of: milk protein extract or isolate; casein/whey mixtures; soyprotein; and any combination of the above listed protein sources.

9. The composition according to claim 1 further comprising a flavouring agent or extract.

10. The composition according to claim 1 further comprising a non-FODMAP active water regulating compound.

11. The composition according to claim 10 wherein the non-FODMAP active water regulating compound is lecithin.

12. The composition according to claim 1 wherein the mogroside enriched monk fruit extract content or the sweet tasting protein content is comprised between 0.1% and 10% w/w.

13. The composition according to claim 1 wherein the isomaltulose content is comprised between 1% and 50% w/w.

14. Use of the composition according to claim 1 for the manufacture of a chocolate product.

15. The use according to claim 14 wherein the chocolate product is selected from the group consisting of: solid chocolate product such as bar or tablet; filling for a chocolate product; chocolate spread; chocolate beverage; and chocolate powder.

16. The composition according to claim 1, wherein the sweet tasting protein is thaumatin.

17. The composition according to claim 1 further comprising protein source comprising not more than 2% of lactose.

18. The composition according to claim 1 further comprising protein source comprising not more than 2% of other FODMAP.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0046] The present invention concerns a composition for manufacturing a chocolate product, said composition comprising a non-sucrose non-glucose sweetener and at least 20% w/w fat, wherein [0047] not more than 5%, or not more than 2%, or even not more than 1% w/w fermentable oligo-, di-, monosaccharide and polyols (FODMAPs) is present, and [0048] wherein said non-sucrose non-glucosea sweetener is selected from the group comprising: [0049] e. mogroside enriched monk fruit extract (Siraitia grosvenorli); [0050] f. isomaltulose; [0051] g. sweet tasting protein; [0052] h. any combination of the above listed sweeteners.

[0053] The fat suitable for preparing a composition for a chocolate product can be selected from cocoa butter, chocolate butter, coconut oil, olive oil, soya oil, sunflower oil, rape seed oil, cotton seed oil, maize oil, safflower oil, ground nut oil, sesame oil, palm oil, butter fat, butter, butter cream, and derivatives thereof.

[0054] In an embodiment according to the previous embodiment of the present invention, the sweet tasting protein is selected from the group comprising thaumatin, monellin, mabinlin, pentadin, brazzein, curculin, miraculin, with preferably thaumatin

[0055] Because of the intensive sweetness, generally provided by the sweet tasting proteins in an advantageous embodiment, the sweet tasting protein content will advantageously be comprised between 0.1% and 10% w/w of the final composition.

[0056] For the same reasons, in an alternative embodiment the mogroside enriched monk fruit extract or, simply the monk fruit extract, will also advantageously be comprised between 0.1% and 10% w/w of the final composition.

[0057] As isomaltulose is characterised by a sweetness level comparable to that of sucrose the isomaltulose content will advantageously be comprised between 1% and 50% w/w of the final composition.

[0058] In a further highly advantageous embodiment, the composition of the invention further comprises fibre that is not a non-fermentable fibre or a slowly fermentable fibre such as lignin, and thus is almost not processed by intestinal flora and does not cause flatus formation and other gastrointestinal discomfort.

[0059] Although a universally accepted definition for dietary fibre does not exist, according to Directive 90/496/EEC this term includes edible carbohydrate chains with three or more monomeric units that are neither digested nor absorbed in the human small intestine and which are naturally occurring in the food as consumed, or which are obtained from raw food material by physical, enzymatical or chemical means with a beneficial physiological effect demonstrated by generally accepted scientific evidence, or which are synthetic carbohydrates with a beneficial physiological effect demonstrated by generally accepted scientific evidence. Dietary fibre in general consists of long chain polysaccharides and lignin (a cross-linked polymer of plant alcohols) that are not digested by human intestinal enzymes, but may undergo bacterial fermentation in the large intestine. The compounds considered as dietary fibre are generally split into two groups: water soluble and water insoluble. Much debate goes on over these classifications, especially in terms of physiological function. Gums, pectins, mucilages and certain hemicelluloses fall into the category of water soluble fibre. Cellulose, other hemicelluloses and lignin are considered as water insoluble and are beneficial in terms of regulating healthy peristalsis and contribution to stool bulk.

[0060] Fibre ingredients come from a number of sources and typically contain a mixture of water soluble and insoluble fibres. Most fibre ingredients, especially water insoluble forms, are derived from plants—grains like wheat, soy and oats; legumes; fruit; and even trees. Purified forms are available that can bring the level of a specific fibre component up to nearly 100%. These tend to have less colour, odour or flavour than their unpurified counterparts. Purified cellulose fibres derived from a variety of sources are particularly suitable for the application in the present invention, but other insoluble non-fermentable or very slowly fermentable fibre types may also be used.

[0061] In line with the above, according to one embodiment the composition according to the invention further comprises fibre source selected from any of the following: [0062] a. insoluble non-fermentable fibre; [0063] b. insoluble slowly fermentable fibre; [0064] c. nuts; [0065] d. any combination of the above listed fibre sources.

[0066] In particular embodiment according to proceeding embodiment the insoluble non-fermentable fibre is selected from the group comprising cellulose, sterculia, or methylcelullose; whereas the insoluble slowly fermentable fibre is lignin

[0067] In a particularly advantageous and desirable embodiment, the fibre is provided by natural sources such as fruits or nuts for as long as the potential FODMAP content within said natural nuts will not cause a FODMAP content of the final composition reach the maximum of 5%, or 2%, or even 1% w/w.

[0068] In a preferred embodiment, the fibre is provided by nuts selected from the group comprising whole nuts, chopped nuts, grounded nut powder, or a peeled or chopped counterpart thereof,

[0069] In advantageous embodiments, the nuts suitable for a composition according to the previous embodiment of the invention are selected from the group comprising almonds, cashews, peanuts, walnuts, hazelnuts, pecans, brazil nuts, macadamia nuts, pine nuts, or coconuts.

[0070] According to another aspect of the invention, a composition is provided for manufacturing a white or milk chocolate product, wherein a protein source is provided for mimicking milk protein fraction legally required in such chocolate products. As milk sugar, or lactose, is a FODMAP compound affecting a large part of human population, the protein source is to be understood as not comprising lactose or any other FODMAP compound in the amount that would cause the final composition to exceed the maximum of 1%, or 2%, or even 5% w/w FODMAP.

[0071] Thus, in a further embodiment of the present invention, a composition is provided further comprising a protein source comprising not more than 5%, or not more than 2%, or even not more than 1% w/w lactose and not more than 5%, or not more than 2%, or even not more than 1% w/w other FODMAP.

[0072] In a specific embodiment of the previous embodiment, the protein source is selected from the group comprising [0073] a. milk protein extract or isolate; [0074] b. casein/whey mixtures; [0075] c. soy protein; [0076] d. any combination of the above listed protein sources.

[0077] Lactose free chocolate offers little option other than isolated milk protein plus butterfat. Preferably the milk protein isolates will be composed of casein, whey or casein/whey mixtures and may be as sodium, potassium or calcium complexes. If the product is not to be sold as milk chocolate, then other protein sources may be considered, for example soy protein. The amount of milk protein and butterfat can be considered from two aspects; technical requirement and legal requirement. The legal situation can be summarised by the need for 14% milk solids of which 3.5% at least must be butterfat. Addition of milk protein and butterfat to give a total of 14% would cause large technical difficulties. Excessive protein makes the cocoa mass unworkable while excessive butterfat produces a very soft unmarketable chocolate. It can be argued that the spirit of the legislation requires that milk solids in a lactose free chocolate should be 14% minus the lactose content of 14% milk solids. This reduces the milk solids content to about 7.9%. Such a content of milk protein plus butterfat could be accommodated technically.

[0078] For lactose reduced chocolate, a wider range of ingredients is available, with ingredients with varying contents of milk protein, lactose and fat. As mentioned below, plant products such as soy protein powder or extract also provides a reasonable vegan alternative.

[0079] In further embodiments, the composition of the present invention may comprise any of the known in the art flavouring or aromatising agent or extract, such as vanilla, run, citrus etc.

[0080] In another aspect, the composition of the invention may further comprise a non-FODMAP active water regulating compound or an emulsifier. Possible emulsifiers include egg yolk, lecithin, polysorbate 80, polysorbates, soy lecithin, or combinations thereof.

[0081] The chocolate composition may further comprise one or more vitamins, minerals, electrolytes, trace elements, oils, health supplements, prebiotics, probiotics, kefir, phytonutrients, botanicals, nutraceuticals, herbs, amino acids, acidifiers, buffers, salts and combinations thereof.

[0082] The chocolate composition of the invention may further comprise energy related food ingredients selected from at least one of caffeine, taurine, guarana, B vitamins, ginseng, ginkgo biloba, L-carnitine, sugars, anti-oxidants or combinations thereof.

[0083] The chocolate composition may further comprise fruit, preferably a FODMAP reducing fruit, selected from banana, peach, apricot, lemon, raspberry, strawberry, wild berries, mango, passion fruit, guava, pomegranate, orange, blood orange, pear, lime mandarin, calamansi, pineapple, papaya, lychee, kiwi, coconut, rhubarb, pumpkin, plum, cantaloupe, green apple, fig, wild strawberry, redcurrant, cherry, blueberry, cranberry, blackcurrant, black cherry, watermelon, apple, carrot, grape, lemongrass, pink grapefruit, cassis, and combinations thereof, or bean, cocoa, nut blends and pastes, coffee, fruit purees, fruit juices, fruit pulps, vegetables, spices, caramel, liquor, liqueur, natural and artificial flavours, extracts, and combinations thereof.

[0084] Additionally, in an embodiment of the present invention, a chocolate product is provided which may be any product (tablet, bar, snack, praline, toffee, pastry, cake, etc.) comprising a chocolate composition and suitable for carrying a filling.

[0085] The invention includes formulations which meet the current regulations for chocolate and those which do not. The latter ones offer scope for use of ingredients not currently permitted in chocolate. For example, cocoa mass could be partially or completely replaced by cocoa flavouring, and cocoa butter could be replaced by other fats.

[0086] It should be noted that low FODMAP chocolate embodying this invention is suitable for people who are lactose intolerant and may also be reduced calorie chocolate due to the large elimination of the sugar content. To further illustrate the invention detailed, exemplifying formulations and their methods for manufacture are presented in the examples which follow. Manufacture may be performed in other ways, for example by use of an intermediate chocolate crumb. The method described is a variation of procedures familiar to those practised in chocolate manufacture.

EXAMPLES

Example 1: Dark Sugar Free Lactose Free Coconut Butter Based Chocolate

[0087]

TABLE-US-00001 35-60% coconut oil 35-60% cocoa powder or chocolate liquor 0.01-15%   monk fruit mogroside extract or thaumatin  2-20% isomaltulose
The ingredients were blended in a mixer to form a homogeneous mass. This mass was passed through a five roll refiner to reduce the particle size to 20-25 μm and then transferred to a conche for 6 hours at 40° C. The mass was then tempered, moulded into bars, cooled and demoulded.

Example 2: Dark Sucrose Free Lactose Free Vanilla Flavoured Chocolate

[0088]

TABLE-US-00002 35-60% cocoa butter 35-60% cocoa powder or chocolate liquor  1-10% cellulose or methycelullose powder 0.01-0.5%  salt 0.01-5%   vanilla powder or extract 0.01-15%   monk fruit mogroside extract or thaumatin
The ingredients were blended in a mixer to form a homogeneous mass. This mass was passed through a five roll refiner to reduce the particle size to 20-25 μm and then transferred to a conche for 6 hours at 40° C. The mass was then tempered, moulded into bars, cooled and demoulded.

Example 3: White Sucrose Free Lactose Free Vanilla Flavoured Chocolate

[0089]

TABLE-US-00003 35-60% cocoa butter 0.01-5%   vanilla powder or extract 0.01-0.5%  salt  1-10% finely ground almond flour or lactose free milk protein powder or casein powder or soymilk powder 0.01-15%   monk fruit mogroside extract or thaumatin  2-20% isomaltulose
The ingredients were blended in a mixer to form a homogeneous mass. This mass was passed through a five roll refiner to reduce the particle size to 20-25 μm and then transferred to a conche for 6 hours at 40° C. The mass was then tempered, moulded into bars, cooled and demoulded.

Example 4: White Sucrose Free Lactose Free Chocolate (Fibre from Nuts)

[0090]

TABLE-US-00004 35-60% cacao butter 35-60% dry nuts (e.g. almonds, cashews, mix of both) 0.01-5%   vanilla powder or extract 0.01-15%   monk fruit mogroside extract or thaumatin  2-20% isomaltulose
Cacao butter was melted and poured hot onto the raw dry nuts, then set aside for 1 hour for nuts to soak. The remaining ingredients were added and blended in a mixer to form a homogeneous mass. This mass was passed through a five roll refiner to reduce the particle size to 20-25 μm and then transferred to a conche for 6 hours at 40° C. The mass was then tempered, moulded into bars, cooled and demoulded.

Example 5: White Sucrose Free Lactose Free Orange/Ginger Flavoured Chocolate

[0091]

TABLE-US-00005   35-60% cacao butter    1-10% finely ground almond flour or lactose free milk protein powder, sodium-caseinate powder or soymilk powder 0.01-5% vanilla powder or extract 0.01-5% orange extract 0.01-5% ground ginger   0.01-0.5% salt  0.01-15% monk fruit mogroside extract or thaumatin    2-20% isomaltulose
The ingredients were blended in a mixer to form a homogeneous mass. This mass was passed through a five roll refiner to reduce the particle size to 20-25 μm and then transferred to a conche for 6 hours at 40° C. The mass was then tempered, moulded into bars, cooled and demoulded.

Example 6: Sucrose Free Lactose Free Milk Chocolate

[0092]

TABLE-US-00006 25-50%  cacao butter 1-10% coconut oil 1-10% cocoa powder or chocolate liquor 1-10% lactose free milk protein powder or casein powder or soymilk powder 0.01-5%    vanilla powder or extract 0.01-15%   monk fruit mogroside extract or thaumatin
The ingredients were blended in a mixer to form a homogeneous mass. This mass was passed through a five roll refiner to reduce the particle size to 20-25 μm and then transferred to a conche for 6 hours at 40° C. The mass was then tempered, moulded into bars, cooled and demoulded.

Example 7: Sucrose Free Lactose Free Dark Chocolate with Coconut and Nuts

[0093]

TABLE-US-00007   35-60% coconut oil    5-40% almond butter   25-50% cocoa powder or chocolate liquor 0.01-5% vanilla powder or extract 0.01-5% peppermint extract   0.01-0.5% salt    2-10% unsweetened shredded coconut    2-10% nuts, preferably peeled and chopped (walnuts, almonds, cashews, pecans)  0.01-15% monk fruit mogroside extract or thaumatin
The ingredients (without shredded coconut and nuts) were blended in a mixer to form a homogeneous mass. This mass was passed through a five roll refiner to reduce the particle size to 20-25 μm and then transferred to a conche for 6 hours at 40° C., wherein the shredded coconut and nuts were added. The mass was then tempered, moulded into bars, cooled and demoulded.

Example 8: Sucrose Free Lactose Free Vanilla Milk Chocolate

[0094]

TABLE-US-00008 25-50% cocoa powder or chocolate liquor 25-50% coconut oil 0.01-5%   vanilla powder or extract 0.01-0.5%  salt  1-10% Lactose free milk protein powder or casein powder or soymilk powder 0.01-15%   monk fruit mogroside extract or thaumatin  2-20% isomaltulose
The ingredients (without shredded coconut and nuts) were blended in a mixer to form a homogeneous mass. This mass was passed through a five roll refiner to reduce the particle size to 20-25 μm and then transferred to a conche for 6 hours at 40° C., wherein the shredded coconut and nuts were added. The mass was then tempered, moulded into bars, cooled and demoulded.