Chocolate mass

Abstract

The invention provides a novel chocolate mass which has a glycemic index of less than 29 (GI<29) and of which the content of added sugar comprises at least 10% galactose and in addition a content of iosmaltulose and/or tagatose. The chocolate mass additionally has a content of vitamin E in the form of a tocotrienol-tocopherol mixture from natural sources, wherein the content of tocotrienols in the chocolate mass is greater than the content of tocopherols.

Claims

1. A chocolate mass comprising: a cocoa mass, a combination of sugars comprising at least: i) galactose in form of a monosaccharide and wherein the galactose constitutes at least 10% of a total content of added sugars of the chocolate mass, ii) tagatose and/or isomaltulose, and iii) a tocotrienol-tocopherol mixture, wherein a ratio of tocotrienols to tocopherols in the tocotrienol-tocopherol mixture is greater than 1, wherein each of the sugars in the combination of sugars has a glycemic index of less than 35 (GI<35), all of the sugars in the combination of sugars together have a glycemic index of less than 29 (GI<29), and the chocolate mass has a glycemic index of less than 29 (GI<29), wherein the tocotrienol-tocopherol mixture is provided in an amount effective to suppress formation of reactive oxygen species by the galactose.

2. The chocolate mass as claimed in claim 1, wherein the sugars comprise sugars fully digestible by human enzymes and the chocolate mass further comprises sugar alcohols, wherein a ratio of the sugar alcohols to the sugars fully digestible by human enzymes is lower than 1.

3. The chocolate mass as claimed in claim 1, wherein the chocolate mass is part of a chocolate good, wherein the chocolate mass is combined with a gluten-free foodstuff extrudate comprising at least 30 weight-weight % of protein and at most 40 weight-weight % carbohydrates, wherein said carbohydrates comprise at least 20 weight-weight % amylase-containing starch.

4. The chocolate mass as claimed in claim 1, further comprising indigestible multiple sugars or Stevia.

5. The chocolate mass as claimed in claim 1, further comprising omega-3 fatty acids and/or medium-chain triglycerides (MCTs).

6. The chocolate mass as claimed in claim 1, further comprising secondary plant substances selected from the group consisting of: glucosinolates, carotenoids, lectins, flavonoids, phytosterols, polyphenols, in particular curcumin, ellagic acid, quercetin, resveratrol, delphinidin, diallyl sulfide, epigallocatechin-3-gallate, genistein, indol-3-carbinol, isoterpene, limonene, lycopene, OPC, salvestrol, sulforaphane and ubiquinone, and wherein the secondary plant substances are added via natural sources.

7. The chocolate mass as claimed in claim 1, further comprising CO.sub.2-extracted flavors.

8. The chocolate mass as claimed in claim 1, further comprising thiamine (vitamin B1) derivative benfotiamine.

9. The chocolate mass as claimed claim 1, further comprising vitamin D.

10. The chocolate mass as claimed in claim 1, further comprising carnitine.

11. The chocolate mass as claimed in claim 1, further comprising creatine.

12. Chocolate goods comprising the chocolate mass as claimed in claim 1, wherein the chocolate mass is combined with a gluten-free foodstuff extrudate comprising: at least 30 weight-weight % protein, and at most 40 weight-weight % carbohydrates, wherein said carbohydrates are at least 2% flours from seeds and/or kernels that are rich in secondary plant substances.

13. A method for therapeutic treatment of illnesses, the method comprising: providing the chocolate mass comprising a cocoa mass, sugars comprising: galactose in form of a monosaccharide and wherein said galactose constitutes at least 10% of a total content of added sugars of the chocolate mass, tagatose and/or isomaltulose, and a tocotrienol-tocopherol mixture, wherein a ratio of tocotrienols to tocopherols is greater than 1, wherein the tocotrienol-tocopherol mixture is provided in an amount effective to counteract formation of reactive oxygen species by the galactose, wherein each of the sugars has a glycemic index of less than 35 (GI<35), all of the sugars have a glycemic index of less than 29 (GI<29), and the chocolate mass has a glycemic index of less than 29 (GI<29); and administering to an individual in need of the therapeutic treatment of illnesses said chocolate mass, wherein said illness is celiac disease, type 2 diabetes mellitus, neurodegenerative diseases, tumors, illnesses that lead to cachexia (wasting syndrome), wherein said illnesses accompany inflammatory processes or are caused thereby and intestinal diseases.

14. The method of claim 13, wherein the neurodegenerative diseases is Alzheimer's disease and/or wherein the illnesses that lead to cachexia, which are caused by inflammatory processes are rheumatism, rheumatoid arthritis, inflammatory intestinal diseases including ulcerative colitis and Crohn's disease, and/or the intestinal disease is leaky-gut syndrome (bowel hyperpermeability).

15. The method of claim 13, wherein the chocolate mass is part of a chocolate good, wherein the chocolate mass is combined with a gluten-free foodstuff extrudate comprising at least 30 weight-weight % of protein and at most 40 weight-weight % carbohydrates, wherein said carbohydrates comprise at least 20 weight-weight % amylase-containing starch and that contains at least 2% flours from seeds and/or kernels that are rich in secondary plant substances.

16. The chocolate mass as claimed in claim 2, wherein the sugar alcohols are isomaltol, maltitol and/or erythritol.

17. The chocolate mass as claimed in claim 4, wherein the indigestible multiple sugars are inulin, oligofructose or resistant starch.

18. The chocolate mass as claimed in claim 6, wherein the natural sources are seeds, fruits and kernel or seed flours.

19. The chocolate mass as claimed in claim 7, wherein CO.sub.2-extracted flavors are flavors from raspberry and/or kiwi and/or rose hip and/or ginger.

20. The chocolate mass as claimed in claim 1, wherein the chocolate mass contains a fraction of lactose.

21. The chocolate mass of claim 1, further comprising isomaltulose in an amount effective to counteract formation of reactive oxygen species.

22. The chocolate mass as claimed in claim 1, wherein the sugars comprise the monosaccharide tagatose in an amount effective to counteract formation of reactive oxygen species.

23. The chocolate mass as claimed in claim 1, wherein the sugars further comprise ribose and/or lactose, with a ratio of the galactose to the lactose being greater than 1.

24. The chocolate mass as claimed in claim 1, wherein the galactose is obtained from cleaving lactose.

Description

Example 1: Chocolate Mass and Chocolate Snacks Produced Therefrom

(1) Ingredients:

(2) TABLE-US-00001 (A) chocolate mass: cocoa mass 39.2% cocoa butter 13.7% galactose 13% isomaltulose 34% tocotrienol-tocopherol-mixture 0.1% (B) chocolate-snacks: chocolate mass according to (A) 83% foodstuff extrudate, for example soya flakes 7% (protein-rich and roughage-rich, with pomegranate seed flour and grape seed flour) soya lecithin 0.8% inulin 8.2% CO2-extracted raspberry seed oil (rich in omega-3 fatty acids) 1%

(3) A cereal extrudate or foodstuff extrudate that has a content of carbohydrates of at most 40 weight-weight %, wherein the content of carbohydrates in the form of amylose-containing starch is at least 20 weight-weight %, that has a content of protein of at least 30 weight-weight %, and that is gluten-free is preferably used.

(4) Instead of inulin, another prebiotic roughage or a combination of a number of such roughages can also be used.

Example 2: Variations of the Chocolate Snack According to Example 1

(5) The ingredients according to (A) and (B) in example 1 are combined arbitrarily with nuts and/or oilseeds and/or fresh or dried fruits.

(6) The nuts, oilseeds and fruits should have a low carbohydrate fraction in the overall product and should additionally naturally contain secondary plant substances, omega-3 fatty acids, and cancer-protective substances or health-promoting substances.

(7) Preferred combinations of nuts and/or oilseeds and/or fresh or dried fruits are: a) cranberry+pistachio b) CO.sub.2 extract from ginger+orange peel extract c) walnut+roasted linseed
wherein the fraction of (a), (b) or (c) in the chocolate snack is 5% in each case.

Example 3: Chocolate Mass and Chocolate Crisps Produced Therefrom With Cranberry and Pistachios

(8) Ingredients:

(9) TABLE-US-00002 (A) chocolate mass: cocoa mass 39.2% cocoa butter 13.7% isomaltulose 35.8% galactose 11.3% tocotrienol-tocopherol mixture 0.01% (B) chocolate crisps: chocolate mass according to (A) 83.8% inulin (= roughage from the chicory root) 7.95% foodstuff extrudates in crisp form 2.5% pistachios 2.5% cranberry 2.5% soya lecithin (as emulsifier) 0.75%

(10) Other fruit seeds, in particular nuts or oilseeds, such as almonds, pumpkin seeds, pomegranate seeds, linseed, walnuts, macadamia nuts and pine kernels, can also be used instead of the pistachios.

(11) Other dried fruits (for example apricots, mango, peach, apple, plum, cherry, orange, banana), in particular dried berries (for example chokeberry, blueberry, raspberry, blackcurrant, strawberry pieces), can be used equally instead of the cranberries.

(12) The nuts, fruit seeds and dried fruits should have a low carbohydrate fraction in the overall product.

Example 4: Chocolate Mass and Chocolate Spread Produced Therefrom

(13) Ingredients:

(14) TABLE-US-00003 (A) chocolate mass: cocoa mass 54.85% cocoa butter 10% galactose 20% isomaltulose 10% tagatose 5% tocotrienol-tocopherol mixture 0.15% (B) chocolate spread chocolate mass according to (A) 30% almond mass 40% MCT 10% omega-3 fatty acid source (for example linseed oil) 20%

(15) In particular, linseed oil, hempseed oil, walnut oil, camelina oil, raspberry seed oil, rose hip seed oil, and kiwi seed oil are possible omega-3 fatty acid sources.

Example 5: Chocolate Mass and Roasted Almonds Coated Thereby

(16) Ingredients:

(17) TABLE-US-00004 (A) chocolate mass: cocoa mass 32% cocoa butter 15% galactose 9.92% isomaltulose 28% tagatose 15% tocotrienol-tocopherol mixture 0.08% (B) chocolate almonds: chocolate mass according to (A) roasted almonds

Example 6: Chocolate Mass and Cereal Extrudate Balls Coated Thereby

(18) Ingredients:

(19) TABLE-US-00005 (A) chocolate mass: cocoa mass 52% cocoa butter 15.95% galactose 15% isomaltulose 10% tagatose 7% tocotrienol-tocopherol mixture 0.05% (B) chocolate extrudate balls: chocolate mass according to (A) 20% foodstuff extrudates in ball form 78% gum arabic coating 2%

Example 7: Chocolate Nut Cream

(20) Ingredients:

(21) TABLE-US-00006 (A) chocolate mass: cocoa mass 25% cocoa butter 5% galactose 49.7% tagatose 20% tocotrienol-tocopherol mixture 0.3% (B) chocolate spread chocolate mass according to (A) 40% almond mass 40% coconut oil 20%

Example 8: One Shot OmegaLiquid Chocolate Mass for Drinking

(22) Ingredients:

(23) TABLE-US-00007 cocoa mass 20% cocoa butter 2% galactose 5% isomaltulose 4% tagatose 3% tocotrienol-tocopherol mixture 1% soya lecithin 0.8% linseed oil 20% walnut oil 3.2% raspberry seed oil 12% DHA oil from algae 10% grape seed oil 9% MCT 10%

Example 9: Chocolate Mass Containing MilkMixed Drink Made From Milk

(24) Ingredients:

(25) TABLE-US-00008 cocoa mass 6% galactose 4% isomaltulose 2% tagatose 3% tocotrienol-tocopherol mixture 0.1% soya lecithin 0.3% thickening agent carrageen 0.5% raspberry seed oil 0.5% DHA oil from algae 0.5% MCT 1% milk, 3.5% fat content 82.1% vanillin flavoring 0.001%

Example 10: Chocolate Mass and Protein-Rich Crispy Chocolate Bar Produced Therefrom With Chokeberries

(26) Ingredients:

(27) TABLE-US-00009 (A) chocolate mass: cocoa mass 27% cocoa butter 2.9% galactose 9% isomaltulose 8% tagatose 7% tocotrienol-tocopherol mixture 0.1% lupin protein 38% crisps 4% chokeberries 4%

Example 11: Chocolate Mass and Chocolate Snacks Produced Therefrom, Coconut Flavor

(28) Ingredients:

(29) TABLE-US-00010 (A) chocolate mass: cocoa mass 39.2% cocoa butter 13.7% galactose 13% trehalose 8% isomaltulose 21% erythritol 5% tocotrienol-tocopherol mixture 0.1% (B) chocolate snacks: chocolate mass according to (A) 83% desiccated coconut 8% soya lecithin 0.8% inulin 8.2%

Example 12: Chocolate Mass and Chocolate Snacks Produced Therefrom, Peppermint Flavor

(30) Ingredients:

(31) TABLE-US-00011 (A) chocolate mass: cocoa mass 39.2% cocoa butter 13.7% galactose 22% isomaltulose 20% erythritol 5% tocotrienol-tocopherol mixture 0.1% (B) chocolate snacks: chocolate mass according to (A) 90.5% soya lecithin 0.8% inulin 8.2% CO2-extracted peppermint oil 0.5%

Example 13: Chocolate Mass and Chocolate Snacks Produced Therefrom, Cinnamon Flavor

(32) Ingredients:

(33) TABLE-US-00012 (A) chocolate mass: cocoa mass 39.2% cocoa butter 13.7% galactose 22% trehalose 8% isomaltulose 17% tocotrienol-tocopherol mixture 0.1% (B) chocolate snacks: chocolate mass according to (A) 90.5% soya lecithin 0.8% inulin 8.2% CO2-extracted cinnamon oil 0.5%

Example 14: Chocolate Mass and Chocolate Snacks Produced Therefrom, Post-Sport Regeneration, Cinnamon Flavor

(34) Ingredients:

(35) TABLE-US-00013 (A) chocolate mass: cocoa mass 39.2% cocoa butter 13.7% galactose 22% trehalose 8% isomaltulose 14% ribose 3% tocotrienol-tocopherol mixture 0.1% (B) chocolate snacks: chocolate mass according to (A) 93% soya lecithin 0.8% inulin 0.2% creatine 3% carnitine 2.3% benfotiamine 0.2% CO2-extracted cinnamon oil 0.5%

Example 15: Chocolate Mass and Chocolate Snacks Produced Therefrom for Regeneration and Biogenesis of the Mitochondria, Lemon Flavor

(36) Ingredients:

(37) TABLE-US-00014 (A) chocolate mass: cocoa mass 39.2% cocoa butter 13.7% galactose 22% trehalose 8% isomaltulose 14% ribose 3% tocotrienol-tocopherol mixture 0.1% (B) chocolate snacks: chocolate mass according to (A) 91% soya lecithin 0.8% inulin 0.2% creatine 3% carnitine 2.3% benfotiamine 0.2% flour (from leaf tips of cabbage types 2% rich in quercetin) CO2-extracted lemon oil 0.5%