CH677429A5 - Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener - Google Patents

Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener Download PDF

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Publication number
CH677429A5
CH677429A5 CH4196/88A CH419688A CH677429A5 CH 677429 A5 CH677429 A5 CH 677429A5 CH 4196/88 A CH4196/88 A CH 4196/88A CH 419688 A CH419688 A CH 419688A CH 677429 A5 CH677429 A5 CH 677429A5
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CH
Switzerland
Prior art keywords
chocolate
sweetener
mixt
maltitol
saccharose
Prior art date
Application number
CH4196/88A
Other languages
German (de)
Inventor
Victor Waldispuehl
Original Assignee
Chocolat Stella S A
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chocolat Stella S A filed Critical Chocolat Stella S A
Priority to CH4196/88A priority Critical patent/CH677429A5/en
Publication of CH677429A5 publication Critical patent/CH677429A5/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

Chocolate with reduced calory content is free from saccharose and contains a mixt. of 10-40 wt.% of mallitol and 15-40% of polydextrose, w.r.t. the chocolate, as sweetener. The chocolate may contain additional sweetener, e.g. L-aspartyl-L-phenylalanine methyl ester, and up to 20% of low-energy fruit contg. water, e.g. apples, damsons and raisins. Opt. it may also contain up to 7% of cereal, such as wheat, e.g. wheat germ. ADVANTAGE - The components of the sweetener have a synergistic effect, and the mixt. has an unexpectedly high sweetening power.

Description

1 1

CH 677 429 A5 CH 677 429 A5

2 2nd

Beschreibung description

Die vorliegende Erfindung betrifft eine Schokolade gemäss dem Oberbegriff des unabhängigen Patentanspruches 1. The present invention relates to a chocolate according to the preamble of independent claim 1.

In der Schokolade ist üblicherweise neben fettfreier Kakaotrockenmasse, Schokoladepulver und Kakaobutter bis zu 55 Gewichtsprozent Saccharose enthalten. Es ist aber allgemein bekannt, dass Saccharose einen sehr hohen Energiegehalt hat. In Römpps Ghemielexikon, 7. Auflage, Band 4, Seite 2249 wird für Rohrzucker 410 kcal, pro 100 g angegeben, das sind umgerechnet 1716 kJ. Hieraus lässt sich ableiten, dass zur Erzielung einer wesentlichen Kalorienverminderung praktisch der gesamte Gehalt an Saccharose zu ersetzen ist. In addition to fat-free cocoa solids, chocolate powder and cocoa butter, chocolate usually contains up to 55% by weight of sucrose. However, it is generally known that sucrose has a very high energy content. In Römpps Ghemielexikon, 7th edition, volume 4, page 2249, 410 kcal per 100 g is given for cane sugar, which is the equivalent of 1716 kJ. From this it can be deduced that practically the entire sucrose content has to be replaced in order to achieve a significant reduction in calories.

Es ist deshalb eine Aufgabe der Erfindung, eine solche Schokolade mit herabgesetztem Kaloriengehalt zu schaffen. It is therefore an object of the invention to provide such reduced calorie chocolate.

Erfindüngsgemäss wird dies durch die Merkmale im kennzeichnenden Teil des unabhängigen Patentanspruches 1 erreicht. According to the invention, this is achieved by the features in the characterizing part of independent claim 1.

In neuerer Zeit wurden verschiedene künstliche Zuckeraustauschstoffe auf den Markt gebracht, welche sich für diätetische Zwecke, als Ersatz von Saccharose, zum Teil gut eignen. Ihre Hauptmerkmale sind ihre Eigenschaft, ohne Hilfe von Insulin metabolisiert zu werden, sowie ihr geringerer Kaloriengehalt gegenüber den herkömmlichen Kohlenhydraten. Diese Produkte, z.B. Maltitol, Polydextrose, Palatinit, Isomalt, etc. eignen sich somit als Komponenten von Diabetiker-Süsswaren. In der Schokoladefabrikation sind sie jedoch nicht ohne weiteres anwendbar, weil sie weniger süss (45 bis 80%) als Saccharose sind, ja zum Teil neutral (0%) schmecken, weshalb die fehlende Süsskraft durch künstliche Süssstoffe kompensiert werden muss. Vom Standpunkt des Energiegehaltes ist die Polydextrose das interessanteste Produkt, weil es nur 1 kcal/g entwickelt. Als solches ist es für energiearme, bzw.- reduzierte Süsswaren prädestiniert. Der Geschmack der fertigen Artikel lässt aber zu wünschen übrig, namentlich bei Schokolade, welche viel weniger süss ist als eine Normalschokolade. Various artificial sugar substitutes have recently been brought onto the market, some of which are well suited for dietary purposes as a substitute for sucrose. Its main characteristics are its ability to be metabolized without the help of insulin and its lower calorie content than conventional carbohydrates. These products, e.g. Maltitol, polydextrose, palatinit, isomalt, etc. are therefore suitable as components of diabetic confectionery. In chocolate manufacturing, however, they are not easily applicable because they are less sweet (45 to 80%) than sucrose, and in some cases taste neutral (0%), which is why the lack of sweetness must be compensated for by artificial sweeteners. From the point of view of energy content, polydextrose is the most interesting product because it only develops 1 kcal / g. As such, it is predestined for low-energy or reduced confectionery. The taste of the finished article leaves a lot to be desired, especially with chocolate, which is much less sweet than normal chocolate.

Es wurde überraschenderweise gefunden, dass Gemische von Polydextrose mit Maltitol in bestimmten Verhältnissen eine höhere Süsskraft aufweisen, als aufgrund ihrer Zusammensetzung zu erwarten wäre. Man kann in diesem Fall von einem Synergie-Effekt sprechen. Um etwa noch fehlende Süsskraft zu ergänzen, kann ein beliebiger Süss-stoff zugesetzt werden, wie beispielsweise As-partam. It has surprisingly been found that mixtures of polydextrose with maltitol in certain proportions have a higher sweetness than would be expected on the basis of their composition. In this case, one can speak of a synergy effect. To add any sweetness that is still lacking, any sweetener can be added, such as As-partam.

Beispiel example

Eine Milchschokolade bestehend aus 20,5 Teilen Maltitol, 34,5 Teilen Polydextrose, 17 Teilen Voll-milchpulver, 10 Teilen Kakaomasse, 17,5 Teilen Kakaobutter und 0,5 Teilen Lecithin ist geschmacklich einer normalen Milchschokolade ebenbürtig. A milk chocolate consisting of 20.5 parts of maltitol, 34.5 parts of polydextrose, 17 parts of whole milk powder, 10 parts of cocoa mass, 17.5 parts of cocoa butter and 0.5 parts of lecithin has the same taste as normal milk chocolate.

Eine solche Schokolade weist einen Kaloriengehalt von 390 kcal/100 g bzw. 1633 kJ anstelle von 540 kcal/100 g bzw. 2260 kJ auf, somit 28,25% weniger Kalorien. Such a chocolate has a calorie content of 390 kcal / 100 g or 1633 kJ instead of 540 kcal / 100 g or 2260 kJ, thus 28.25% fewer calories.

Um auf die in der Lebensmittelverordnung festgehaltene Absenkung von mindestens einem Drittel der Kalorien für eine sogenannte «energieverminderte» Schokolade zu kommen, sind noch weitere Massnahmen zu empfehlen, da der Ei-weissgehalt gemäss dieser Verordnung nicht reduziert werden darf. In order to achieve the reduction in the food regulation of at least one third of the calories for so-called "energy-reduced" chocolate, further measures are recommended, since the protein content must not be reduced in accordance with this regulation.

Es wurde gefunden, dass, wenn ein Teil, zum Beispiel 19% des Gewichtes der Schokolade durch wasserhaltige Früchte ersetzt wird, vorzugsweise Äpfel, Zwetschgen und Sultaninen, eine weitere Absenkung ermöglicht werden kann. Zusätzlich können noch 6% Cerealien, zum Beispiel in Form von Weizenkeimen zugegeben werden, so dass insgesamt 25 g Anteile an einer 100 g Schokaladetafel ersetzt sind, wodurch zusätzliche 45 kcal bzw. 188 kJ entzogen werden, also insgesamt 195 kcal bzw. 816 kJ, d.h. es werden insgesamt 36% Kalorien gespart und eine solche Schokolade darf unter der Bezeichnung energieverminderte Schokolade in den Handel gebracht werden. It has been found that if a part, for example 19% of the weight of the chocolate is replaced by water-containing fruits, preferably apples, plums and sultanas, a further reduction can be made possible. In addition, 6% cereals, for example in the form of wheat germ, can be added, so that a total of 25 g portions of a 100 g chocolate bar are replaced, which removes an additional 45 kcal or 188 kJ, i.e. a total of 195 kcal or 816 kJ, ie A total of 36% calories are saved and such chocolate can be marketed under the name energy-reduced chocolate.

Claims (7)

PatentansprücheClaims 1. Schokolade mit herabgesetztem Kaloriengehalt, dadurch gekennzeichnet, dass sie als Süssmittei-komponente ein Gemisch aus 10 bis 40% Maltitol und 15 bis 45% Polydextrose, bezogen auf das Gesamtgewicht der Schokolade, enthält und saccharosefrei ist.1. Chocolate with reduced calorie content, characterized in that it contains, as a sweetener component, a mixture of 10 to 40% maltitol and 15 to 45% polydextrose, based on the total weight of the chocolate, and is sucrose-free. 2. Schokolade nach Patentanspruch 1, dadurch gekennzeichnet, dass sie zusätzlich Süssstoff, z.B. L-Aspartyi-L-phenylalanin-methylester, enthält.2. Chocolate according to claim 1, characterized in that it additionally sweetener, e.g. L-Aspartyi-L-phenylalanine methyl ester. 3. Schokolade nach Patentanspruch 1 oder 2, dadurch gekennzeichnet, dass sie wasserhaltige Früchte mit niedrigem Energiegehalt enthält.3. Chocolate according to claim 1 or 2, characterized in that it contains water-containing fruits with a low energy content. 4. Schokolade nach Patentanspruch 3, dadurch gekennzeichnet, dass sie bis 20% Früchte, bezogen auf das Schokoladegewicht, enthält.4. Chocolate according to claim 3, characterized in that it contains up to 20% fruit, based on the chocolate weight. 5. Schokolade nach Patentanspruch 3 oder 4, dadurch gekennzeichnet, dass sie als Früchte Äpfel, Zwetschgen und Sultaninen enthält.5. Chocolate according to claim 3 or 4, characterized in that it contains apples, plums and sultanas as fruits. 6. Schokolade nach Patentanspruch 5, dadurch gekennzeichnet, dass sie zusätzlich zu den Früchten noch bis 7% Cerealien enthält.6. Chocolate according to claim 5, characterized in that it contains up to 7% cereals in addition to the fruits. 7. Schokolade nach Patentanspruch 6, dadurch gekennzeichnet, dass sie als Cerealien Weizen, z.B. Weizenkeime, enthält.Chocolate according to claim 6, characterized in that it is wheat, e.g. Wheat germ, contains. 55 1010th 1515 2020th 2525th 3030th 3535 4040 4545 5050 5555 6060 6565 22nd
CH4196/88A 1988-11-11 1988-11-11 Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener CH677429A5 (en)

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CH4196/88A CH677429A5 (en) 1988-11-11 1988-11-11 Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener

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CH4196/88A CH677429A5 (en) 1988-11-11 1988-11-11 Chocolate free from saccharose and with reduced calorie content - contg. mixt. of maltitol and poly-dextrose as sweetener

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0512910A2 (en) * 1991-05-06 1992-11-11 Roquette Frˬres Hypocaloric chocolate
WO1992019112A1 (en) * 1991-04-30 1992-11-12 Jacobs Suchard Ag Milk chocolate and method of making the same
WO1995004469A1 (en) * 1993-08-06 1995-02-16 Meltis Plc Low cariogenicity chocolate
WO1995018541A1 (en) * 1994-01-11 1995-07-13 Kraft Jacobs Suchard Ag Product and process for producing an improved sucrose-free milk chocolate
US5464649A (en) * 1992-10-30 1995-11-07 Hershey Foods Corporation Reduced fat confectionery products and process
EP1146797A1 (en) * 1999-01-07 2001-10-24 Danisco Cultor America, Inc. Dietetic chocolate composition
WO2004026316A1 (en) * 2002-09-17 2004-04-01 Danisco A/S Novel use of carbohydrates and compositions
WO2004075664A1 (en) 2003-02-26 2004-09-10 Danisco A/S New use of polydextrose in edible products, edible products containing polydextrose and process for including polydextrose in edible products
WO2023166192A1 (en) * 2022-03-04 2023-09-07 Société des Produits Nestlé S.A. Confectionery

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992019112A1 (en) * 1991-04-30 1992-11-12 Jacobs Suchard Ag Milk chocolate and method of making the same
EP0512910A2 (en) * 1991-05-06 1992-11-11 Roquette Frˬres Hypocaloric chocolate
FR2676164A1 (en) * 1991-05-06 1992-11-13 Roquette Freres HYPOCALORIC CHOCOLATE.
EP0512910A3 (en) * 1991-05-06 1992-11-25 Roquette Frˬres Hypocaloric chocolate
US5360621A (en) * 1991-05-06 1994-11-01 Roquette Freres Low-calorie chocolate
US5709903A (en) * 1992-10-30 1998-01-20 Derry, Inc. Reduced fat confectionery products and process
US5464649A (en) * 1992-10-30 1995-11-07 Hershey Foods Corporation Reduced fat confectionery products and process
WO1995004469A1 (en) * 1993-08-06 1995-02-16 Meltis Plc Low cariogenicity chocolate
WO1995018541A1 (en) * 1994-01-11 1995-07-13 Kraft Jacobs Suchard Ag Product and process for producing an improved sucrose-free milk chocolate
AU682568B2 (en) * 1994-01-11 1997-10-09 Kraft Jacobs Suchard Ag Product and process for producing an improved sucrose-free milk chocolate
EP1146797A1 (en) * 1999-01-07 2001-10-24 Danisco Cultor America, Inc. Dietetic chocolate composition
EP1146797A4 (en) * 1999-01-07 2004-09-01 Danisco Cultor America Inc Dietetic chocolate composition
WO2004026316A1 (en) * 2002-09-17 2004-04-01 Danisco A/S Novel use of carbohydrates and compositions
WO2004075664A1 (en) 2003-02-26 2004-09-10 Danisco A/S New use of polydextrose in edible products, edible products containing polydextrose and process for including polydextrose in edible products
WO2023166192A1 (en) * 2022-03-04 2023-09-07 Société des Produits Nestlé S.A. Confectionery

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