NZ621969B2 - Method of producing chocolate - Google Patents

Abstract

The disclosure relates to a method of producing chocolate comprising mixing for 10-120 minutes a composition having a temperature of 35-50 degrees Celsius, the composition comprising chocolate base mass, and one or more surfactants; wherein the composition has a fat content of 22-30 wt% and a water content of at least 1.1 wt% relative to the total mass of the composition. The composition may comprise one or more of hydrated salts, hydrated sugars and hydrated sugar alcohols. The chocolate base mass may comprise milk chocolate, white chocolate or a mixture of milk chocolate and white chocolate. The heat-treatment may be exposing the composition to microwave radiation. content of at least 1.1 wt% relative to the total mass of the composition. The composition may comprise one or more of hydrated salts, hydrated sugars and hydrated sugar alcohols. The chocolate base mass may comprise milk chocolate, white chocolate or a mixture of milk chocolate and white chocolate. The heat-treatment may be exposing the composition to microwave radiation.

Description

PCT/U82012/054594 fiiethcci af Efiraciucing Chacclata Technisal Field The yrevsent inventian :elats :0 a method Of yrsin ing Chocolate‘ The methad fasil‘tate: the wanufactura Cf egocalate that is heat reaist&nt withcut requiring guy yar iculax ream gracessing. The method achieve; ifi thess affects with similar or refiuaed effarts when ccmyared with ather methads of the art. fiaskgxcunfi af tha Inventiam lfi Chacolate is consumed more for ple&sure than nutrition, a0 er appeal, ls of paramaunt impertance in. chocolate proéuction. Canaumer appeal dictate“ that checolate Shuuld ramain rela.ively brittle durinr storag so that it can be broken. or snappeé‘ prior to cadsumptianq but than melts 2a quickly in the mouth‘ The susceytihility of ata g tem§erature~induced spoilage and de:ormatiaon remain” a $ignifiysant problem to the Gain ctiQuery industry; Choceiate can, for inmtamce, 2$ me": and stick. to qiaag which rr5~lts in. diminishéd cansximer appeal. $hi$ m is ac rely felt whan distribufiing and gelling Chscalate in warm or hot climateg, Lowev&r, the tem§vrature inside the mmuth of the er 52 is Similal to the air tempexatura in hut climates. it is t maintain tre relatively‘ brittle atabiliay of chmcolate ifi he: :aint ining consumer satisfactiod once m the mouth.

Plevious ts hava b&en made to manufactura z 1 am a} {T resistant Cuocw ate with ratisfactorv mouthfeel, LEI G." {I} rt resistant chocolate was described in WO—A—93/12664 comprising a water—in—oil (w/o) microemulsion. The chocolate was reported to resist temperatures of 35—40°C for up to 3 hours.

A method of ing heat—resistant chocolate was described in EP—A—1 673 977 which. also related. to the addition. of a water-in—oil (w/o) emulsion or have an otherwise elevated water content. The chocolate was reported to retain its form when subjected to temperatures of up to about 45°C.

Despite these developments, there remains a need for a method of producing' a chocolate composition. ' excellent heat— resistance and good flavour and mouthfeel. The present ion was devised with the aim of ling this need. It is a r object of the present ion. to provide a method which fulfills this need at r or reduced efforts when. compared with other methods of the art, or at least provides the public with a useful choice.

Summary of the Invention The present invention relates to a method of ing chocolate comprising mixing for 10—120 minutes a composition having a temperature of 35—50°C, the composition comprising: chocolate base mass; and one or more surfactants; wherein the composition has a fat content of 22—30 wt.% and a water content of at least 1.1 wt.% relative to the total mass of the composition.

This method has the benefit of facilitating the production of chocolate with much improved heat—resistance whilst maintaining satisfactory flavour and mouthfeel. Moreover, the method does not place any particular demands on PCT/U82012/054594 mubsequent processing steps meaning that it “as wide app.;13caoility. The wide a§o¢-;amility and versatility of at intagra ion into a chocolate makino promoss roguirers little extra. effort on the par manufacture}?. *3eat resistance can be augmenteo by heatwtreating the composition a.g( by expossino the mixed, ition to microwave radiation and/or thermat“,( :2)”d:W (4' 1 (“9‘ H. w QC 172,3rr 7g") ethod oi the t i.nventio: has excellent heatwresistance anu is also :efined. by it Containing the oofipodenls of the mixe“ compoaition or ots of the (:"myonents. £33rief Besoriytiam of the bxawings Figure 1: A.flow oiagram i.l].uat rating a method ac.cording to the t invention lnng optional 5 anm .1 , In the oxosont agplica:i.or tho :Erms “compr'sing”, “comprise(s)", “sontaining” anfl j.n(s}“ in 3-6 context 2. of one or more componontg {o.gp mpomen s in a commosition) oovor the Gas(0 (i) where tho reforofioed comoonmnta aro the only commonents ané also the casa {ii} wMare cthor oomponentg are a;so prvssnt. Wken a :ompoaition. is definedv 2:3 co “**“‘wxfifi:-.~. 3.g S11 LG (I: :25(I?H {,4 O commound {e.g. a surfactant} in a certain , the disclosure of a subset of compourzds (e3g. anionic surfaota within tze generic clags meana that the suboat o? oomgou21ds can be preseflt in said amount, and othar compounos within the generic class but not within the aubset may or may not also be containtd in the comyosition. ?h€5 applies a ta- mutandis tc: anV indivvidua i oompounsz) within "“au-.. ge-eri~x. class or subset of the genaric clasg.

PCT/USZOIZ/054594 Unl.ss isa staLed, a range éescribed in terms of “X— Y” or “from K t0 3” means a range including the values “X” and “Y”, Enless otherwise stated, the term te” 1 den0“e$ a mean axe;ra:< Wiihin the g of the pre ant invention, :0met?ti“g i3 “heai—resiahant” when‘ it can be eypcsed fer prolonged periads Of time to temperature of up to 40°C, 0: u 48°C, without losing its shame Far instance, somsthlng *5 ragarded as heatmrag stamt if it exhibits a penetrafiion force vi 100 g or highar after maint?aimed at 56°C for 2 hmurs and measured $1 h a Stevens texture analyger using a 45 cane wi.th a speed of l mmfs to a depth of 3 mm: In 13 comparis-3n something tkat is non~heat~xe$istant wculd t;pical1y exhibit a penetration cf 55 g or less when meagu;ed under the 53.136 corzdi :iens.

The :zethod sf the resent invention . invaives mixing a 33 composition. This composition is described below.

The flat cantent 0f the compO$itiQn is 22«30 wt.% rP1ativa to the total mass 0f the campositian. In some embodiments, the fat content of the compasition. is 23—39 Vt,%, 24—28 wt.% r 35~27 wt,% relative to the total magg of the compesition. A fat canten within this range {wetribateg to improved heat«:‘eaistan:e and gcad taste and moxthf.ee1..

The fat content of the compasitiom can be d by acid 33 hyéxolysi; fellowed by' aolvent ticn. baaed on the :fidustry Standard mctnod EQCC MAAC 96 3.15 mvtnod » Fat in Cacac ?roducts {1973}A Accorfiingly, componentg 0f the ition contributing to 3% the fat t a: “huge whish wou1.d tre nma:artd by the PCT/U820121’054594 abova method. Material withiin th& chocolate base ma‘..s can, for instance, contribute to the fat cont at.

Wu :39: optianal componéntg can alga contlibute to the a totam fat cantent These compcnents include cocoa butter, milk; fat aid vegetable ambient Y8K“&VaL£’L and °C anfi 100 kPa}, wherein the tmtal amount of fat is 13 tfi 30 :‘%‘ CBAS inalude cocca butter 1% Substitutes (fifiSs), cocoa butter r&§1acer$ {CBRS} and cm "a butter equivalents (SEES) {thfi latter almo inclu'ing cecoa (focva. butter is the fat cf tn€$ beans cf the fruit of IS Thaobroma cacao. It cau be u$ed as Such or it can be added as yart of a. ”"%>“e“t camox1si13 CQCQa butter, such as 0090a iiqunr {usually can?a1.n.2.ng afout 50 wt.% of cosoa butter). 3% CBS deaignates lruric fats, i.a. Shert~chain Eatty’ acid gljceridas: such ag these based on palm kvrnel and coconut, iractianated and hydragenated se of poor 1111y with cocaa butteg; $38 is marmally used with only lUWMfat cocoa pewder (:3~12% iatEE Cfifi$ are éeflned Ln D“Yectiva ZOGOX3SKEC as comylying with nae tollewing ia: a) theg are non’lauric vegetabla fats, which are rich in symmetrical monaungaturated :riglyceridaa cf the tyge E’QP 3Q §0St and StCSfi b) they’ are ble in any p10portjon with, cocoa buttnr: and, are compaLifi a with 1tg §hysical ties gmeiti a paint and cryutalligaticn temparaturef 1::, rata, need for tempering pfias5); PCT/U52012/054594 E; Lhey are ed on3.y by the processes of isnation, which excludes enzymatic modi of the ceride structure. itable GEES include illiye, Borneo tallow; tennganJam.g if! palm oil, gal, Shea, kokum Gurai and mango J .1 kernel. C uSually used in combinatisn w:.t.h cocoa butter" in one embadiifient the QQmpositicn comfivises no mare than 5 wt.% of GEEK. CmEs also ancamyass a harder versimn “1%0 knew“ as c.coaO buttar imprever {C313, having a cantent of .E triawig.1ycerol cuntaining SteMlc~clmi¢~stearic acids. It ically' used. in :hgcolate formu‘ations having a high E of milk fat or those meanfi f9 arosiflaT w"oréing t3 Eurepezn legislatio1 a CRnE (v R{P ;'1 kg{‘5} m E :3 {'Tu 9) :rs, no meta than 5 wt.% {to replaca C0303 .5 ), th" resulting nioduct day still be d as Chacciate {and need not be labeled as a substitute CBR fiesignates non tempering, nan 1 an ccmjoaiticn from cecoa buttér and the “eare”‘.J CBE {‘3 Cm('3 1 3.3Q i)» :21 {'3w M H F Hm 3fla93:53"3 (D {2" £4: ("'3 H w{2 H“ 5.4 O:333) (T Q.J 9’w{)1 A liquid vegetable fat may ‘8 ed when a liquifi P product is desired. Suitable vegetable fats rapeaeed oil; palm all, {A} w Tme pragent invention is further app icable to Chccolate products in which some or all of tne fat is constituted by a partly or WhOAEY non metabolizable fat: for example (3L5 it Tne water content 0f tme composition is 2 1.: wt15 ‘e1a“‘LAV mass of the compoc.it.ion The water co1tent can, in some embcdj.ment‘, be 2 1,15 wt.%, 3 1.2 wt.%, 2 1125 wt.%, 2 113 wt.%, 2 1.35 wt.% 0: 2 1.4 Vt,% relative ta the Cf the ition. The 'ater acute? can alga be, in some embodimanfs. S 2 S w:.%, i 214 wt.%. k 2 3 wt.%, . ? 2 wt %, £ 2 1 wt.% or S 2.3 wt.%1 Nb“? the water content is as defined above, the composit'on rggults in Choceiate with improvefi heat«regimtauce afid alqo gord taste and mouthfeel. 1.; 15/ 1 OC:33f1 (9£3 (‘1' CO ‘3 C) U} 1.; {F ga. O1 . " p.)(D 2"”d r: 1‘.) H O mh ('1‘ > Lg can be ined 1; c.g. Karl Bischtr tit1ation, Karl Fischer titration is guitably can.md1cte‘ at SG°C using a 323:1 {va} m1xtu.e of methan012Chlor wrmzfermamiEC to dissolve the sample.

The cucco“ate base mass inciudeé in the compasition ig not ~articuh11y limited anfi can be plain, fiark, mi:.k White and com:~ound ch0011ate mase maas‘. e Lmkou1rnt chocaiate base ma13campr1s 5 milk chocolate base mags, whlte ate base mass or a wuxture 9f th= two. The 1") ’2) ('3' O ('1‘ $1) 1...: anouat of chocolate basa maSC in tha compositicn is nu. paxticularly d, In some emba§iment35 Che Czsm Csit 11;:1‘ comnrises S 97 mtv% fi 1’ .1 f 95 wt.%, S §3 % w or 1 96 wt¢% relative t0 the tatal m&35 of the cemp0$ition The somgogition compxzses one <M: mare surfactdnts. $he tctal cents): of the one at more surfactamtg is, Ln Some embaéiments 2 D13: vtay 2 0.05 wt%: 2 0.1 wt% or 2 0.2 wt%, an& is §ometimes in the rrfige Q.3~2.D 1t.%: 9.%* .E wt.%, Q“S»1.8 wt.%, O.§5~1.7 wt.%, 6.5«1(6 wt1% Gr 0.65«l.$ wt.%. 3% A subset of surfactants or an individual. tant can also be present in thase ranges. In 8me embadimerts rheV Ome or more ¢1rfaCtmais can iacluxa in, lCCithin d from Sova bean, ”a111owez sunfilcwer, cm)3 €tC., fractionated. lecithiLs enriched. ‘1th eith('1 ’1'} U) ’U 23’ 91 L1 3 v: 3% chaline, phosphatiéylu athanolamine, phcsm1atifiyl inosiWe @wu1m111ers derivet. Exam Qatfi, meno— an1 divlycexiées 311$ their tartaric esQters, dium p:asph.aw dwrivativeg o.f PCT/U520121054594 mono« and dirlycefii“ monostearata, polyax"ethy'ane sorbitflu monastearate, hyd,‘<xy1ated mfl,5o:3F).c ”‘5 ‘dr5" V1 p, it) I"! (1‘ <3 3;.) $11 I? ’0 Cu Pb .tty aciis. in same embodiments, the content ranges above rate: to the t of lecithin.

A. ‘t In same ments, S 3.2 wt.%, S L.1 wt.%, S 3.35 wt. c‘c'? or 3 0.025 wt.% of pure water is afidéd C0 the c0mpcsxti-.m1 gelativa t0 the total m&83 of me an,mh054v.Jm(fl i*.o' =r *'R"m Awh L1-sw emhcdiments, the water content 0f tha ition results from water c:3ntent within the components added to th(0 composition. The anacolate base mass can, for instance, centain water which therefiore “onf.*o;.&3 t0 Cfe water C.ent of the compasitian. have a 690,.. diametar en the ranga of 10~25 pm, 12~23 pm, or i4m2l um‘ A d90 fiimfize;er 1S a term used in tn& a;t afid cam be summarisad as diameter of the 9¢” yertenti 90% of pfirticles have a diameter below this value. mg a Mfllvern Mastersizer 280G and argamic solvefit as the ,, C“, i») 3 U1 53 1.4.. i"m U C) (J 1. 'Y II “V 3 Q; p. {'2 C? F“: (I) I” (0 5"" 223 Q:iI ,1 ,.>£3 It! ,4 ”:5 ’0) MI‘ ("i h F4 (D (3’) m Hl.J OH (”F 0 ”he csTpcs;:*on ontiaaally‘ camp ea Que or move daily products, exa1gl 0: which i.nclud& $LQ*-led vnev ngder; Swear WQQV‘ gowaex and 5k wmed milk pQWdTI‘ Tne t)”a1 ‘3') WO 39873 PCT/U52012/054594 wt.%, 0»? wt.%, 0~5 wt.% Gr Gui wt % ISJat-ve to tha total ?he comnesitiog may agtiOAally comgri 5e one or mare U! '3‘O3x}3£3('0J (”T :13 1‘310 H #1! H {.r (a ax H. ’0‘ dz 3.! r1 Us H) H f1;<3 L) £2h Sif 1,.» 0 are some:.iate s zeferred to as flave rants. These somponentfi may alter the degree :0 whims. the camawsition. is sweet, 3511"'"§ bitter, salty gr savcurvp Suitable flavours include those ('3 f fruit, citru: fru't; chocolate, mint,caz1melcre»,1;.‘1 11 syicesi CfoE“, toffee, nuts and plant extracts The ition can, in 501a ents, comprise ene 0r more of yur111d 111ts, nyfiratea suugaxs and hwrat.ed sugar cc:ho1s in 1 0:1. amnunt of 1 15 wt.% e to t tstal mass of the compcsiticn.

Eydrated salts include, for examgle, "vflrahpv of alkali &811 31113 1nd bydrate of na earth natal salts, suchV as gedium carbunate dec.3h.ydrate 13d. magnegium ES carbonate pentah3§.ra.te 1n Ole embodiment Qf the invafi“.1on,\..:‘. the comgositicn cemprises up to 15 wt,% Of hydrated 5&1ts or part thereof, mes 2 $.l wt.%, 2 0.25 wt % or 2 3.5 wt % 13d 5 ‘5 t %, S 12 wt « o; S 10 wt % T19 content 0f 28 sometimes l~3 wt.%.

Hydrated sugars 13::1u1e, for example, hydrated cchariacs hvdrated disacCharidea and tefi yelysaccbarides. Mcfiogaccharides inciude, ffir mywwrie, 33 éextras& (g1uccse}; fructoge (levulasa), galactase; xy ass and ribose; digacgh1rides include, Ear example, 1ccharras {sucroae} and 1101013, and Qalvsavcharides include, for e, starzct, glycogen and cellulose. An exemplary and preferred hydrated monasacch1ride is :5 xtr se nbaoqu““LL, and. a: exemplary' and, preferrad fyurded. Cisaccharide 13 21,2 PCT/U52012/054594 *: as fizawv. In some embadiments, the compo8 compra.“sec 5»1$ wt.% 0: hydratau sugars and sometimes cemprises UK 15 wi.%: 8«12 wt.% or fiwll wt.% of dextrose zonohydrate. :ydr&ted sugar alcoha 5 e, for e, the b3dr3ted farms of glycarol; sor'itol, erythritoi, xylitol, mannitcl, lactitol and malt:£01 In 33ma embadiments, the csmpositie .5 wtK$ e:- Swifi wt.% 0f hydrated. sugar Z»$ C3 In same ambofiimen:s, all tha components of the compositien re c togethzar priur to ccmmencing mixing. In ather eHoilmerts, some of the components are added aftex‘ the 4,“; '17? mixing has commencefi as illustrated in l, provide that the combined renouncn s satigfy the Figureides*r ptiox: 0i t‘e composition above and that all components are added. befor- halfway through the mixing.

The camposit'en is mixad for 10'120 minuteg at a temperature desaribed below. In some enhoditenzs, maxing accurs for 12w110 minute$3 15—100 minutes, i7w90 minut a, 2;"80 minites, G”'L ZZMYO minut,s. Mixin. for these time ls can r1ibutag to ingrove haat~resistance whilnt {X} 7': maintaining goad flavour and mom:Eafeel The compoaitiwn i3 mixed at a temperature 0f BS—EOOC. LR soma ambodiments, mixing occurs at a tfimqmeature of :6» 450C, or C. mixing at this temperature cor, ib DJ C In same ments, mixing dues not substantially aerate tha compoSiticn. That is :0 s&y, the compos ition is not mixed to delirzrately incluée bubblgs 0f air Or any 0i its »; a PCT/U82012/054594 0 C) ,., ,_ O) t r). W 5 33 3 LC! *3 U3 FD [:1 Cr1: rt 31.): >4 5.). :3’3 Q g::5 0 [MA «’3 ’'1f“ rr (1)‘ ,T :11) .4‘ :3Q {.4. :11:m I C r? 535 PA a$226tr «.1 m B: h 0I m r.) a oN %p‘<. aH ,u 1‘ m i l n o3w r“? H. ncma t‘ (I2 4 i3 $one ments, the mfxing step is a step of canchin», which is a term knfiwn t0 tnase smillea wv the art. in scma embodiments, a canching step "an b: used to filter fhe flaveur of the canwosition by relaaainq valatile CGMDDWQHES <r byU oxidi.ing ccmjonents of tde combosition. i.sture context of the ition. being‘ conch d, 3. affect is ntially' lawer in the yrsaent invention in: to the ahart tima periad and .fi :aw temperature sf the .: w .2 w Step. ?he water canient of the comgogition before aJd after being miflfid and/or csnehed can; in .Qme ambodimepa1CE, be subatantially the Same. in some embcéiments, the mixing step can be perfcrmad wi? 2..) (2‘) a Lipp, Agustin er Elk canche Or a Hahart mixer. in those amboéiments in which tha mixing 5:9, is a cancfiing step, canching can. be conducted usiflm conventicmal apparatus. Examples of canventional canching §jparatus incéude 3 183g douche, a rotary a mafia or a cantinuoum lav velmma conche.

Once the campositian 13 afixefi, it can optionally underga fhrfiner $ing gteps. Cytianal furtner precasein steps include, S&p&r&tely 3 Gr an cembinatian, tempering the chacolate m”$5, molding and scaling the optiOEally tbmperea Choralat mags ate mass {t0 produ"e a m ided produ"t) a optionally' témperad 31* molée¢ n the benefits of the method 0f the t invenvian is that specific further uracessing stews PCT/U82012/054594 "edr to furnish. a fiea?,. svoduct having the desired heat»resistanc=, flav1“¢ and:v..r.. m :3 if) m .01 :1 k) P. }h(Ja:(B :3” ‘3) S” (T a i(I? U) 1,. U; (1 pt :1(2 m I (D '1’9 ,1. 31:}HO<‘ i.I ) f@ iff 33 f l resistarce property more rsbu :,mjcsit;oeLo Sunseequent .a::d.1:ng. In son“ embodlments, the «fixed sen undezja heewm LS treatment t0 imprcve the heat~re$i Lance as illustrated in Figure l. Heat~treatmhnt can be zonducted before during or after optienal ain; :tepe performed after the :omA031T10n has b-an mixed, Arovided tea: the Optional heatwtraatnefit we Pondhcted after the avLxmnq In. some embadimenta, heet~treatment can be cadévcted by exposing the comgogitien to microwave ien. Any conventional ave so rce can be used for this purpose, such. as a c0nve.ntiwnal 3.3 kw suicrowave oven. or larger in) fi scale mi rowave tunnel.

' Any frequedcy suitable for heating gurpoges is riate e.g. 2.43 1?2 end 5.8 3&2 ”he distanee between wflcrowave SDUde a“u eample t0 be baa:— trfiPttd is typically 13 the range of S~13 :m. The m1cr0wave treatnient can be angied from t e Lop andfer Che but: of f») S the samele can else be yerfermeé Exam the Ca and the bottom alternately. The energy densé.ty‘ induced by the magnetrons can be 531 the reuge of 66~1985 kJ/kg whereby higher energy" y' values reiuce the proce531ng' time fram aperoximate,§.y 3~8 minutes tn approximadLe1y sauac (,v' G seccnds, In some embodiments heat~treatment i5 canducteat> bv thermal treatment i,e. heatwtreatment net enea by V“*e exmosure to microwave radiation. This mode of heat» 1.9) 1g1‘ (‘1‘ 9’ ,1» '3‘ {0£3 (1' 0 5,1):5 UU‘ conducted usin {r conventional heating eq*iLnent such as an oven. Thermal ~treatment can, $(.'n some embeaimeuts, he conductsj at 3‘0390C, 32~4S°C or 3 ~1 PCT/U52012/054594 40°C. In game embodiments, th.rmal heat~treatmeat is conducted at 30‘3585 for comyositiens compvisi cocaa butter. In some fimbadiments, thermal a“at~treatm:nt is conducted. a: 30«50“C for engoaitions comprising i. S wt. <I‘s‘7 cos0a butter an& E a Vt.% cocma butter alternative. fhermal heat~treatment is, in some ments, conducteé for 2~§ weaks! or 3~4 weoks. Conducoing‘ thermal heatm treatmeat within. thia time'xume C t‘83 to exoellent is .heat~resistanca Vhilst also maintaining good flavour and meat: bias-375. .

In some embodiments, boat .-‘(D:‘S('1 F, D. 2:(I? {'F at!)“11 $4'3 3” Z5 Q U. U {'3 W ,» microwava~based reatmént wnd thermal heat treatment.

AS The order, combination and number of haat»treatment£ are nO t particularly limitefi and the two pres of heat~ txeatment can be useé simultaneously, The pregent invention alga relates to ate obtainable gu by the method described above, Chocolate obtainable by tho Oag'CF‘x 21')? t 19"w components of the comp éefibid above or arteiastS of the comgonefita.

M m fim *dHm U) mw(‘1 invention is further illustrated by the fulloving Examgleg, which Shoulfl not ho construed as ininJ tge outer limits of the invention in . 1:8 gt. 2}} 3’ Examples Analytical Tag; éQEmfi Water Content: imately 1‘9 g of chocolate, which has as been sliced and d into Small pieces to aid iissolutiom, is aéded to toe conditioned solvent {a "?~l mixture of Methanol, formamide and chloroform) in a PCT/U52012/054594 volumetri" K§rl rlgher titration vessel held at 58°C. It is titrated with Lydranal Com osite 5. Once the and pair 101.. a the ing raactiom ig reached i.e. when all watv presant hag been cansumed, the amount sf titrant réqn 111 C316: Olflgli'iv’ii Fa: Ccntent; Tetal fat va$ dfitermined my acid hydrolgaie ' ‘J‘ {5‘ J {'1‘ D g! U1 Q1 SnU“ y..4 F) EiIn 0HOmI:m 1 (‘0E? U) t (4 6"2/TL*‘i{'0 )3} {3$33 “I 53 (T) H CU) f$ €15(42 5» 23* U1 5 (‘3o3*m F 3" f 2) .’ $33 U) "G (am 23).; 0 H} H aaN“. m f $11 PB“:5 Fr3* o I*3 (A a3 “a‘ The chcce&ate basex {'2 . maaS comprised cecea ilunr {10.2 wt.%}, SquOSE (47.0 wt.%), skimmed milk *vwder {12.5 wt.%}, or 29 wt.%; the lecithin wag Lurchasad from a commercial supplier; the aflcoa butter substitut,E3 was CERES MC 8% manufacturafi by' ARK; and the Chmcclate fiakes ccmgrised the same componantfi as tha chocolate base mags. “xampleg g figfi 2 anfi Cmmgaraggggwggampla 1 The companents of Example 1 shown in Table 1 wera combined 2? a aeré’ mixar and mix&d. £61' 26 minutes at 406$ before being pourefi inns a mould‘ The components of ative Example 1 ware combine? t aging the Brahendex® mixer tre&tment and than poured into a mould.

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........................................... . Mmmm m EX.. 1 C.. m5 l .C .mC“ "5.55.5.5. ................................. m .nmm u . . 555 a..." .r.mmw. xs.3 N0t .L.ete lm1.. L .......... Un 2 w“mmeXs mm.M.m..m. Um.cEe."a... s... 3 wume.Ks mm.m m G.0 m mMmm. .5.“ f.) Th5 .E. tau.3 ...h B. .... .

.. A m.aX2“..3La." a...“ i.5. as tr...... 5....a 53 .._ (lm... 5, Io1.. e xfl .c.a C . re so. 4.. s taI1m .5m“T aOCcJa.5.“La f .. "f5ma.x;d h55.. a_ wcm .5..MQ.d aL."a...“Tvima5 r.lg tA tha... . . . nM... .. W.m.1.1 LOn . .Ann .. .i . l t1fm...lZ ash 5 5.. m... ini vV la 15.“ u...3.”... .5m“ a»s.S ExamUSi8 1 n.a s. 5.U.1 .9h .5 l Y bg "3* C5”.a». ta.Mm. .. .55 f . m..5a5. rM”U.5.m3.x ut.

. . M...h .1 a... 1. 5... ev.e .15“ oE h5H... ... re s .1 m tanca i S z5.wzm5,ha..5”..we Q. .. use. f 5.. 4.5.“5a PCT/U52012/054594 attained by standar methoda as represented by Comparative Example 1. e 2 and Compara*ive Example "3 The components 0f Examgle 2 shown in Table 3 were cumbined ‘1 a. Brabender® mixéx' and_ mixed. for' 26 minutes at 498C before beinfl ymuxefi into a mould. The campenents of Comparative Example 2 were comb:net t aging the :6 Brabender® mixer treatment a?d then poured in:0 a mou3.d Once pcwue0 intG , Chg campagitigfls of Exampla 2 and Com~arrtive e 2 wczc subjected to miczawave radiation by’ passing samples twice thzsu3n ea micrewa tunnel: 1“ pass at 3.3 m/s and 109% energy input; 2” §ass a“ 3.5 m/s 1“ and LCC% &nergy ”n;ut I€Qllowing micrawave traatment! :he satples were myulded and 2% gtored at 150C. aha dfiyafter prc-fiucti<m all samples were packeé anfi tgred Pt 50°” The gar@19s were then filebeQ for nardnesg and mauthfeel at set time intervals, the regults oi which are shown in Table 4. ;.,5 fl." PCT/U82012/054594 «H...mm“\m «.1 mAma 4"3" m m ................ u u.. m“wmmWmw.\ Tma at AmlY8w .! m. 2 C ~ WM v 2 . M.» C M . .m Hwm mm Wm " mu_mm .............................. .mM4 11111111“ 3 L” mXw“&N .m .u Wm m mwu. m...x...m. . t. aa, . m.mN.vD m“. . mmh» “i «I «L1» w: t :36r in "i U I.“ t t % ‘3’ 8 . .m.L nEat . Yan. s 4“ r... P.MLwe fi WV.1 A. r¢d .9v1. 1*.L 1n“ n-C. i . . EWMfi1 h.mt ha r.3v...1e. 1mm.:x FLJ. 01;Wu“ 3 .1 m“% 13.3 1.- c 2“. "¢ 7*h,<:. -h; v ..v...Wn.“ w.e tm; 1..“m6Rt m.m w.AL a1 1Mna 5. am 1. .. ‘3: 1h-a\ SU .w 8 e G:.1... en r. 2 mw.n.“3 i. h.w3a t w _ .. mm1 .t .. mm.rM 3‘1 .'a un c Cn..1... mm. :LW."at i va Rxa% a..." e 2 r1.x.1a at M21“6 a C . .3 run I". algae C5mumm...O 1“. comE m. S& u. e KL . “v.1 r t1... e .1. 0 I.. S .L «5 t a.n C a. c 8 6. . m. » l. abSe .AMA.e of th6. mm .mnma. 5 .V CCW.d .3.n.04. to p: e .3 mu V9. Nu.t .Qn ,

Claims (15)

Claims

1. A method of producing chocolate comprising mixing for 10- 120 minutes a composition having a temperature of 35-50°C, the ition sing: chocolate base mass; and one or more surfactants; wherein the composition has a fat content of 22—30 wt.% and a water content of at least 1.1 wt.% relative to the total mass of the composition.

2. A method according to Claim 1, wherein the mixing of the ition is a conching step.

3. A Hethod according to Clahn l or Clahn 2, wherein the total surfactant content of the composition is 0.3-2.0 wt.%.

4. A method according to any one of the preceding claims, wherein the temperature of the composition during mixing is 37-45°C,

5. A method according to any one of the preceding claims, wherein the composition is mixed for 10—70 minutes.

6. A method according to any one of the preceding claims, wherein the water content of the composition is l 2—2.5 wt.% relative to the total mass of the composition

7. A method according to any one of the preceding claims, wherein the ition comprises one or more of hydrated salts, hydrated sugars and hydrated sugar alcohols in a total amount of 1—15 wt.% relative to the total mass of the composition.

8. A method ing to any one of the preceding claims, wherein the chocolate base mass comprises milk chocolate, white chocolate or a mixture of milk chocolate and white chocolate.

9. A method ing to any one of the preceding claims, wherein the les in the composition have a d90 diameter of 10— 25 um.

10. A method according to any one of the preceding claims, wherein the composition undergoes heat—treatment after the mixing.

11. A method according to Claim 10, wherein the heat— treatment comprises exposing the composition to microwave radiation.

12. A method according to Claim 10, wherein the heat- treatment comprises curing at 30—50°C.

13. A method according to Claim 12, wherein the composition is thermocured for from 2 to 5 weeks.

14. Chocolate obtained by a method according to any one of the preceding claims.

15. A method ing to Claim 1, substantially as herein described. with. reference to any' one of the Examples and/or