Reduced fat confectionery products and process
First Claim
1. A lowfat chocolate of full-fat texture comprising a fat and nonfat solids, said nonfat solids comprising at least 35% by weight nutritive carbohydrate sweetener and less than 1% by weight of an edible emulsifier, said chocolate containing 20-24.5% by weight total fat and having a Casson yield value of less than 2000 dynes/cm2 and wherein said chocolate has substantially all particles less than about 60 microns in size.
2 Assignments
0 Petitions
Accused Products
Abstract
The present invention relates to a lowfat confection comprising a chocolate of full fat texture, said chocolate comprising a fat or fat substitute present in 20.0-24.5% (w/w), and nonfat solids comprising nutritive carbohydrate sweetener, nonfat cocoa solids and an edible emulsifier. The present invention further relates to a process for producing a lowfat chocolate and more specifically, to the process of preparing and formulating said product compositions.
95 Citations
81 Claims
- 1. A lowfat chocolate of full-fat texture comprising a fat and nonfat solids, said nonfat solids comprising at least 35% by weight nutritive carbohydrate sweetener and less than 1% by weight of an edible emulsifier, said chocolate containing 20-24.5% by weight total fat and having a Casson yield value of less than 2000 dynes/cm2 and wherein said chocolate has substantially all particles less than about 60 microns in size.
- 47. A lowfat reduced calorie chocolate having full-fat texture comprising 20-24.5% by weight total fat, said fat selected from the group consisting of a mixture of fat, reduced calorie fat, and combination thereof, at least 35% by weight of a nutritive carbohydrate sweetener, less than about 1% by weight of an edible emulsifier, and a sugar substitute, said chocolate having a Casson yield value of less than 2000 dynes/cm2 and substantially all particles less than 60 microns in size.
- 63. An edible composition comprising a lowfat chocolate of full-fat texture comprising a fat and nonfat solids, said non-fat solids comprising at least 35% by weight nutritive carbohydrate sweetener and less than 1% by weight of an edible emulsifier, said chocolate containing 20-24.5% by weight total fat and having a Casson yield value of less than 2000 dynes/cm2 and wherein said chocolate has substantially all particles less than about 60 microns in size.
-
64. An edible composition comprising a lowfat reduced calorie chocolate having full-fat texture comprising 20-24.5% by weight total fat, said fat selected from the group consisting of a mixture of fat, reduced calorie fat and combination thereof, at least 35% by weight of a nutritive carbohydrate sweetener, less than about 1% by weight of an edible emulsifier, and a sugar substitute, said chocolate having a Casson yield value of less than 2000 dynes/cm2 and substantially all particles less than 60 microns in size.
Specification