Aerated chocolate composition

Abstract

Aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05% w/w and less than 1.5% w/w in a red:black ratio of between 3:1 and 1:1.

Claims

1. An aerated chocolate composition having an overrun of between 25% and 150% and comprising red and black non aqueous, non-cocoa pigments in amount of over 0.05 Wt % and less than 1.5% in a red:black ratio of between 3:1 and 1:1, wherein the red and black non aqueous, non-cocoa pigments are intermixed homogenously throughout the aerated chocolate composition.

2. The aerated chocolate composition of claim 1, wherein the overrun is under 100%.

3. The aerated chocolate composition according to claim 1 containing 0.1 to 10% w/w of at least one sucrose ester having an HLB value of up to 9.

4. The aerated chocolate composition according to claim 1 containing 0.5 to 5% w/w of at least one sucrose ester having an HLB value of up to 9.

Description

SUMMARY OF THE INVENTION

(1) An aerated chocolate composition is provided, the aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05% w/w and less than 1.5% w/w, preferably less than 1% w/w, in a red:black ratio of between 3:1 and 1:1.

(2) Preferably, the aerated chocolate composition has an overrun of at least 30% and a L of less than 2.6.

(3) Preferably 80% of the cumulative area weighted size air bubble distribution is below 60 m. Preferably, 95% of the cumulative area weighted size distribution is below 125 m, preferably below 100 m. Preferably, 99% of the cumulative area weighted size distribution is below 150 m.

(4) Preferably, the aerated chocolate composition contains 0.1-10%, more preferably 0.5-5% w/w, even more preferably, below 2.5% w/w, of at least one sucrose ester having an HLB value of up to 9. More preferably the HLB value is above 1, even more preferably the HLB is between 3 and 8. Even more preferably the HLB value is between 4 and 8.

(5) Preferably the chocolate composition is substantially anhydrous.

(6) Preferably, the overrun of the aerated chocolate composition is stable. It means that the overrun of the composition does not decrease by more than 20%, preferably 10%, most preferably 5% over a period of 24 hours when the composition is kept at a temperature of at least 40 degrees centigrade. For example when a stable overrun is defined as one which does not decrease by more than 20%, an initial overrun of 200% can only decrease to 180% beyond which the overrun is not stable.

(7) Thus a chocolate composition has now been provided which keeps its chocolate colour despite aeration and which, on a volume basis, has a lower calorific value than an un-aerated chocolate composition as a proportion of the volume of the aerated chocolate composition comprises a gas. A further advantage of such a chocolate composition is the different sensorial effect that such a composition has over an un-aerated chocolate composition due to the presence of gas bubbles which burst on the tongue on consumption of the composition.

(8) A particular advantage of the stable aerated chocolate composition is that the gas bubbles are not visible to the human eye and thus do not detract from the visible appearance of the chocolate composition. This is particularly important when the composition is used to provide a coating.

(9) Another important advantage is that the overrun is maintained on re-melting. This is important as chocolate compositions are often supplied in a solid form and re-melted just prior to use. This advantage obviates the need for the user to aerate the chocolate composition just prior to use saving on equipment costs and time. Typically, the overrun loss during re-melting is less than 10%.

(10) In a 2nd aspect of the invention, a process for manufacturing the stable chocolate aerated composition is provided, the process comprising the steps of: (a) Providing the chocolate composition of the first aspect of the invention, wherein the chocolate composition containing the at least one sucrose ester is melted at a temperature of between the melting temperature of the at least one sucrose ester and 30 degrees Celsius, preferably 20 degrees Celsius, more preferably 15 degrees Celsius, most preferably 10 degrees Celsius above the melting temperature of the at least one sucrose ester; then (b) Mechanically aerating the chocolate composition at a temperature of between 40 degrees Celsius and 30 degrees Celsius, preferably 20 degrees Celsius, more preferably 15 degrees Celsius, most preferably 10 degrees Celsius above the melting temperature of the at least one sucrose ester to a desired overrun thereby to produce a an aerated chocolate composition; and then (c) Optionally cooling the aerated chocolate composition.

(11) Wherein red and black non aqueous pigments in amount of over 0.1 Wt % and less than 1.5% in a red:black ratio of between 3:1 and 1:1 are added prior to aeration.

(12) Preferably the chocolate composition is mechanically aerated using a high speed stirrer, a high speed whisk or a homogeniser.

(13) General Description

(14) The invention will be further described in the following examples

(15) Chocolate was stored at 65 C. for a minimum of 1 hour. Sucrose ester (S570) was added at the required concentration, and the chocolate gently stirred until homogenous. Any addition of pigment took place at the same time as sucrose ester addition. The chocolate was equilibrated for a further 2 hours at 65 C. 1 kg of the chocolate was then placed in a Kenwood mixer and whipped at a setting of 2, for a period of 8-20 minutes, according to the overrun required. Overrun was measured on the molten chocolate immediately after aeration, by filling a 31 ml plastic pot to the top and noting the weight. This allowed calculation of density, and using such values the overrun was calculated as:
Overrun=(density of unaerated chocolatedensity of aerated chocolate)100/density of aerated chocolate)

(16) Small shallow pots were filled with the aerated chocolate and placed in a 18 C. freezer to rapidly harden the chocolate, in a manner similar to coating an ice cream product. After a period of equilibration at 18 C. (>3 days), the samples were placed at 2 C. to equilibrate before colour measurement, to avoid problems with condensation on the surface during colour measurement. Colour measurement was carried out using a Minolta Colourimeter to measure L (Lightness), a (red to green) and b (Blue to yellow). These values were used to calculate Delta E.

(17) Experiments were done using 0.4% w/w Carbon Black (Natracol Carbon Black powder, N04150001, product code: 42033, Batch 1307-9, ROHA UK ltd., Unit 6b Lodgeway, Severnbridge Ind. Est., Caldicot, Monmouthshire, NP265pt), or alternatively 0.4% w/w Black Lake (Black Lake blend -004, GIN No:692994, Batch 122709-L, CHR Hansen Inc., 9015 West Maple Street, Milwaukee, Wis. 53214) and chocolate which had been pre-aerated to 65% overrun. Whilst this darkened the chocolate, the desirable shades of colour were lost. A combination was found, where a 2:1 ratio of red:black gave a colour and darkness similar to the starting chocolate.

(18) It was found that either 0.4% Black Lake and 0.8% Red Beet colour (Natracol Beet Red WSP, N12100001, Product code:42202, Batch 112910, ROHA UK ltd) or 0.4% Carbon Black and 0.8% Carmine (Natracol Carmine XB N05110001, Product code:42316, Batch 382611074, ROHA UK ltd) gave similar effect in returning a pre-aerated chocolate of 65% overrun back to its original unaerated colour and darkness.

(19) It was found that less colour was needed where it was added before aeration than when added to a pre-aerated chocolate.

(20) The various experiments are summarised in the following table wherein three different chocolates were used (referred to as Classic, Almond and Tanzania) Sucrose Ester content was between 0.6 and 2% wt Overrun was between 0 and 94% Pigment (2:1 red:black) was between 0 and 1% wt

(21) L*, a*, b*. L and E were measured.

(22) TABLE-US-00001 % SE Overrun % Pigment % av L* av a* av b* L* E Classic 0.6 0 0 33.51 9.595 7.835 Classic 0.6 14 0 35.025 9.87 8.535 1.515 1.691 Classic 0.6 49 0 40.025 11.94 12.965 6.515 8.617 Classic 1.5 38 0 39.77 11.33 11.7 6.26 7.559 Classic 1.5 85 0 45.99 12.395 16.09 12.48 15.223 Classic 0.5 17 0.1 30.06 5.805 3.435 3.45 6.755 Classic 0.6 44 0.1 33.755 9.165 8.47 0.245 0.805 Classic 1.5 80 0.5 33.785 6.175 3.705 0.275 5.369 Classic 2 94 0.7 34.745 6.78 3.745 1.235 5.116 Classic 1.8 76 1 35.465 6.78 2.64 1.955 6.224 Almond 1.5 0 0 39.775 11.75 13.02 Almond 1.5 55 0 51.745 11.81 18.035 11.97 12.978 Almond 1.5 70 0 53.745 11.715 18.99 13.97 15.192 Almond 0.8 53 0.05 43.495 9.54 11.895 3.72 4.471 Almond 1 58 0.1 39.455 8.62 8.045 0.32 5.886 Tanzanian 0.6 0 0 29.38 7.42 3.405 Tanzanian 0.6 29 0 31.485 9 5.04 2.105 3.098 Tanzanian 1.5 61 0 33.99 12.365 9.9 4.61 9.375 Tanzanian 1.5 68 0 33.62 12.47 9.3 4.24 8.845 Tanzanian 1.5 29 0 32.425 8.82 4.97 3.045 3.699 Tanzanian 1.5 78 0 36.795 11.995 9.77 7.415 10.790 Tanzanian 0.6 7 0.1 25.88 5.275 1.87 3.5 4.383 Tanzanian 1 63 0.2 30.84 7.42 4.64 1.46 1.912 Tanzanian 1.5 70 0.3 31.95 7.51 5.065 2.57 3.061

(23) From this it is clear that the addition of low levels of certain pigments to chocolate prior to aeration can prevent the lightening of the chocolate.