Patent Application
20180242610
The present patent application relates to the formulation of chocolate with carob with low caffeine and theobromine content, without milk of animal origin, with or without added sugars, gluten-free, soy-free and with and without fibers, in various forms of presentation (tablets, bars, candies, etc.) with cocoa and carob as a base and obtaining food with special nutritional characteristics to serve the segment of consumers with food restrictions due to health problems or the life philosophy (naturalists, bodybuilders, etc.), obtaining attributes of color, odor, and taste characteristic of products based on cocoa and carob.
the formulation disclosed in the patent application PI 1003335-1 of the same inventors brought a new concept of chocolates and alternatives with carob by allying cocoa butter and cocoa liquor with carob and presented excellent results with the following composition:
20 to 45% cocoa butter
5 to 25% carob powder
0 to 25% cocoa liquor
20 to 40% maltitol
0 to 15% maltodextrin
5 to 15% polydextrose
supplemented by lecithin, aromas and sucralose.
Although the product has met the initial assumptions established, in the commercial exploitation of this product it was observed, after further research, that some other options of proportions could also be adopted and with replacement of ingredients could obtain products of better quality and with more appeals nutritional benefits for consumers and meet all allergen restrictions.
“FORMULATION OF CHOCOLATE WITH CAROB WITH LOW CAFFEINE AND TEOBROMINE CONTENT, MILK FREE, WITH OR WITHOUT ADDED SUGAR, GLUTEN FREE, SOY FREE AND WITH AND WITHOUT FIBERS”, the object of the present patent was developed to overcome the inconvenients drawbacks and limitations of the current formulas, since it obtained optimized formulations that maintain cocoa and carob as base, the use of cocoa butter with or without cocoa liquor with optimizations due to new proportions and replacement of ingredients, obtaining food with special nutritional characteristics to serve the segment of consumers with food restrictions, due to health problems or life philosophy (naturalists, bodybuilders, etc.), obtaining attributes of color, odor, and taste characteristic of products based on cocoa and carob.
In the investigations conducted with some other proportional options compared to that disclosed in patent PI 1003335-1, the following formulations were tested with ingredients, maltodextrin, sucralose, polydextrose and vanilla and gianduia flavorings, are in the form of powders, in percentages by weight:
Mixture was prepared with 26% carob powder, 29.44% cocoa butter, 4.9% cocoa liquor, 4.9% polydextrose, 14.3% maltodextrin, 19.9% maltitol, 0.4% sunflower lecithin, 0.07% vanilla flavor, 0.05% gianduia flavor and 0.04% sucralose, obtaining a good product, approved by tasters, with color and taste of slightly bitter chocolate, requiring to apply a small percentage of sucralose sweetener because of the increase of liquor. Easy handling and good viscosity.
Mixture was prepared with 30% carob powder, 34.34% cocoa butter, 0.1% cocoa liquor, 15.1% maltodextrin, 19.9% maltitol, 0.4% sunflower lecithin, 0.07% vanillin flavor, 0.05% gianduia flavor and 0.04% sucralose, obtaining a good product, approved by tasters, color and taste of slightly bitter chocolate. Easy handling, good viscosity. Appeal of fibers and properties present in carob.
Mixture was prepared with 30% carob powder, 34.44% cocoa butter, 4.9% cocoa liquor, 0.1% polydextrose, 20% maltodextrin, 10% maltitol, 0.4% sunflower lecithin, 0.07% vanilla flavor, 0.05% gianduia flavor and 0.04% sucralose, obtaining a good product, approved by tasters, color and taste of bitter chocolate, requiring an addition of sucralose sweetener. Easy handling, good viscosity. Appeal of fibers and natural properties present in the carob.
Mixture was prepared with 25.1% carob powder, 34.54% cocoa butter, 4.99% polydextrose, 15% maltodextrin, 19.81% maltitol, 0.4% sunflower lecithin, 0.07% vanilla flavor, 0.05% gianduia flavor and 0.04% sucralose, obtaining a good product, approved by tasters, color and taste of slightly bitter chocolate. Appeal of natural fibers and properties present in the carob. Easy handling and good viscosity. Sweet dough, not requiring artificial sweetener.
Mixture was prepared with 32.8% carob powder, 31.63% cocoa butter, 0.01% cocoa liquor, 15.1% maltodextrin, 19.9% maltitol, 0.4% sunflower lecithin, 0.07% vanilla flavor, 0.05% gianduia flavor and 0.04% sucralose, yielding a surprisingly optimum result of product with color, taste, odor and viscosity approved by tasters.
Mixture was prepared with 36% carob powder, 28.43% cocoa butter, 0.01% cocoa liquor, 0.1% polydextrose, 15% maltodextrin, 19.9% maltitol, 0.4% sunflower lecithin, 0.07% vanilla flavor, 0.05% gianduia flavor, and 0.04% sucralose, obtaining a strong, astrictive flavoring dough of the carob, fibrous textured dough, none creamy, not approved by tasters.
Mixture was prepared with 35% carob powder, 29.34% cocoa butter, 4.1% cocoa liquor, 0.1% polydextrose, 15% maltodextrin, 15.9% maltitol, 4% sunflower lecithin, 0.07% vanilla flavor, 0.05% gianduia flavor and 0.04% sucralose, obtaining a strong carob-flavored dough, a creamy-textured dough, approved by tasters.
Mixture was prepared with 35% carob powder, 29.63% cocoa butter, 0.01% cocoa liquor, 4.9% polydextrose, 20% maltodextrin, 9.9% maltitol, 0.4% sunflower lecithin, 0.07% vanilla flavor, 0.05% gianduia flavor and 0.04% sucralose, obtaining a strong, astrictive flavoring dough of the carob, fibrous textured dough, non-creamy, not approved by tasters.
Mixture was prepared with 30% carob powder, 28.43% cocoa butter, 0.01% cocoa liquor, 0.1% polydextrose, 21% maltodextrin, 19.9% maltitol, 0.4% sunflower lecithin, 0.07% vanilla flavor, 0.05% gianduia flavor and 0.04% sucralose, yielding a hard, fibrous dough, high viscosity dough, non-creamy, not approved by tasters.
With the above tests 1A to 9A an optimized formulation was obtained which contains the following composition:
20 to 45% cocoa butter
25.1 to 35% carob powder
0.01 to 4.99% cocoa liquor
10 to 19.9% maltitol
15.01 to 20% maltodextrin
0 to 4.99% polydextrose
supplemented by 0.4% sunflower lecithin, 0.07% vanilla flavor, 0.05% gianduia flavor and 0.04% sucralose.
The preferred formulation obtained by tests A is as follows:
32.8% carob powder
31.63% cocoa butter
0.01% cocoa liquor
15.0% maltitol
15.1% maltodextrin
4.9% polydextrose
supplemented by 0.4% sunflower lecithin, 0.07% vanillin flavor, 0.05% gianduia flavor and 0.04% sucralose. The results of the sensory tests were color, odor, taste and consistency approved by the tasters.
The nutritional information for 100 g of the product with the preferred formula is as follows:
Energy value 461 kcal=1963 kJ
Carbohydrates 48 g, of which:
Sugars 7.7 g
Polyols 15 g
Starch 0 g
Other carbohydrates 23 g
Proteins 1.7 g
Total Fat 32 g
Saturated fats 19 g
Trans fats 0 g
Monounsaturated Fats 10 g
Polyunsaturated fats 1.0 g
Cholesterol 0 mg
Fiber food 15 g
Sodium 27 mg
In addition, in relation to the investigations with other proportions in percentage by weight of ingredients disclosed in the patent PI 1003335-1, a smaller amount of carob was studied and investigated in the original formulation of said patent, and it was concluded after practical tests that the carob content may be reduced to a minimum of 3%.
The tests with the lowest carob percentage were:
Result: Dough with good viscosity, suitable for use in all application types in the formatting of chocolate. With odor and taste undefined by the low carob content, being disapproved by the tasters.
Result: Dough with good viscosity, suitable for use in all application types in the formatting of chocolate. With moderate odor and taste of the carob. And although, getting a mild carob flavor, it was approved by tasters.
In the incessant researches conducted with some changes of ingredients the following inventive concepts were considered on the new ingredients tested in relation to that disclosed in the patent PI 1003335-1:
The fat present in ingredients with coconut fats (coconut oil and coconut milk) is rich in antioxidants. In terms of technological application, during the first phase of mixing the ingredients, both coconut oil and coconut milk leave the dough more homogeneous and elastic, mainly, returning the fat lost, due to milk withdrawal. The oil and coconut milk provide a better sensory profile, giving softness and mouthfeel to the finished product.
Rice extract in the form of whole following nutritional values for 30 g portion: Energy value 114 kcal=479 kJ; Carbohydrates, of which: 25 g; Sugars 7 g; Lactose 0 g; Protein 2 g; Total Fat, of which: 0 g; Saturated 0 g; Trans 0 g; Monounsaturated 0 g; Polyunsaturated 0 g; Cholesterol 0 mg; and Sodium 45 mg.
The powder for the preparation of a rice drink contains in its composition rice, sea salt, anti-insect INS 551 and has the following nutritional values:
Other factors that must be taken into account are the Glycemic Index (I.G.) and the Glycemic Load (C.G.) of the foods. The Glycemic Index only indicates the absorption rate of the carbohydrates regardless of the portion amount. The Glycemic Load does this evaluation taking into account the different amounts and quality of carbohydrates present in the ingredients used.
In rice derivatives (flour or rice extract, or powder for the preparation of rice-based beverages), carbohydrates are basically represented by starch, which is formed by amylose and amylopectin chains, responsible for many of the final product properties, the most important being the provision of a natural body for the formulations. The second major component in the structure of flour or rice extract or powder for the preparation of rice-based beverages is the protein, accounting for about 7-9% of its composition. For this reason, the flour or rice extract or powder for the preparation of rice-based beverages are applied to the formulations in replacement to the protein found in the soy extract and also because it does not contain gluten and the food allergens in its composition.
Because sweet potato is a complex carbohydrate with a low glycemic index, that is, its absorption by the body is slower, gradually releasing the glucose into the bloodstream and without greatly stimulating insulin (hormone responsible for increased hunger and fat accumulation), its replacement in formulation brings significant nutritional benefits to the human body.
The sweet potato tuber is rich in fiber, and has source of iron, Vitamins E, A and C and potassium. Sweet potato also has a good amount of calcium, which is much higher than maltodextrin and a much higher amount of fiber than rice flour.
The sweet potato is one of the most popular tubers in Brazil, so the industries have already processed the powdered sweet potato, which has a complex carbohydrate of low glycemic index, rich in fiber, iron, Vitamin C and potassium. The powdered sweet potato provides high vitamin E content and phenolic compounds that act as antioxidant protecting the body from certain chronic diseases like cardiovascular. Due to its low glycemic index, potato flour is a coadjuvant in the diet-therapy treatment of people who need to control sugar consumption, especially of diabetics.
The industries that produce diet and light foods have widely used in various types of processed foods, the maltodextrin ingredient in replacement to sugars and milk powder derivatives. Rice flour, rice extract, powder for the preparation of rice-based beverages and sweet potato powder are excellent substitutes as a body agent to maintain the greatest possible similarity to the properties of the traditional maltodextrin product, which relates to technological improvements (viscosity and solubility), sensorial aspects such as taste, texture and odor of finished products.
Most recently, the availability of ingredients of carob sugar and coconut sugar that may substitute sweeteners and have a low glycemic index has appeared on the market and, as a result of this, alternative formulas were researched with this new ingredient.
In the incessant researches conducted with some changes of ingredients in relation to that disclosed in the patent PI 1003335-1, the following formulations were tested with ingredients: maltodextrin, sucralose, polydextrose and vanilla and gianduia flavorings, are in the form of powders, in percentages by weight:
Result: Dough with good viscosity, for various application types, but due to the low percentage of Coconut Oil and/or Coconut Milk, the dough did not remain with the desired softness and nutritional appeal. The final product was disapproved by the tasters.
Result: Dough with good viscosity, for various application types, final product approved by tasters, as the dough was left with the desired nutritional appeal and expected softness due to the adequate percentage of Coconut Oil and/or Coconut Milk.
Result: Unwanted textured dough for formatting and very sensitive to heat, excellent in application to ice cream toppings. The melting point of the dough is very low. Disapproved by tasters.
Result: Moderately soft final product, which can be used for various application types, including chocolate formatting due to its good viscosity and melting point. Approved by tasters.
Result: Dough with good viscosity, taste and melting point, for several application types, but disapproved by tasters due to the sensorial profile (mouthfeel) by the low percentage of rice flour.
Result: Dough with good viscosity, soft, and good melting point, and can be used for various application types, making use of rice be noted giving a differential in the dough, approved by tasters.
Result: Rigid, sandy dough with a strong rice taste (viscosity), dough with difficulty in the refining process, non-standard sweetness, disapproved by tasters.
Result: Dough with acceptable viscosity, for several application types, including in the baking area even with a high percentage of rice, approved by the tasters.
Result: Dough with good viscosity, for various application types, but due to the low percentage of sweet potato powder, the final product was without the desired nutritional appeal, being disapproved by the tasters.
Result: Dough with good viscosity, for various application types, final product approved by the tasters, because the dough has the desired nutritional appeal.
Result: Unwanted textured dough (Viscosity) for formatting, fibrous and hard with difficulty in the refining process, disapproved by tasters.
Result: Dough with good viscosity and melting point having the refining process solved with the not so rigid dough, acceptable taste and aroma similar to our existing dough. Approved by tasters.
Result: Dough with good viscosity for various application types. With content of sweetness approved by tasters.
Result: Good viscosity dough for various application types. With content of sweetness approved by tasters.
Alternatively, the use of sugars with low glycemic index (carob sugar and/or coconut sugar) was tested in Maltitol replacement and the amounts were found to be equivalent, according to tests 15 to 18 below:
Result: Dough with good viscosity, for various application types, however the dough did not remain with desired sweetness and the desired nutritional appeal. The final product was disapproved by the tasters.
Result: Dough with good viscosity, for various application types, final product approved by the tasters, because the dough has the desired nutritional appeal and sweetness desired, but can not use the “No added sugars” appeal.
Result: Good viscosity dough for various application types. With sweetness content disapproved by tasters.
Result: Good viscosity dough for various application types. With sweetness content approved by the tasters, but can not use the “No added sugars” appeal.
In the researches carried out by the tests 1B to 18B mentioned it was observed that when using the ingredients with the presence of coconut fats (coconut oil or coconut milk), rice derivatives (flour or rice extract or powder for the preparation of rice-based beverages) and, sweet potato powder and sugars with low glycemic index (carob sugar or coconut sugar) there are minimum amounts to take effect and give results, which are:
Minimum 0.5% of ingredient with coconut fats (coconut oil or coconut milk);
Minimum of 2.0% of rice derivatives (flour or rice extract or powder for the preparation of rice-based beverages); and
Minimum 2% of sweet potato powder; and
Minimum 10% sugars with low glycemic index (carob sugar or coconut sugar).
The maximum amount of rice derivatives (flour or rice extract or powder for the preparation of rice-based beverages) has been tested which can be used with the maximum amount of sweet potato powder without having problems of excess body agent, with the following results:
TEST 19B, with Maltitol 10% and maximum of rice derivatives (flour and/or extract and/or powder for the preparation of rice-based beverages) and sweet potato powder.
Result: Good viscosity dough for various application types. With odor and taste characteristic of bitter chocolate. Approved by tasters.
With the above-mentioned tests 1B to 19B an optimized formulation was obtained which contains the following composition with the “No added sugars” appeal:
20 to 45% cocoa butter;
0 to 5.5% ingredient with coconut fat (coconut oil and/or coconut milk);
3 to 35% carob powder;
0 to 25% cocoa liquor;
10 to 40% maltitol;
0 to 20% maltodextrin;
0 to 20% of rice derivative (flour and/or extract and/or powder for the preparation of rice-based beverages);
0 to 24% of sweet potato powder;
0 to 15% polydextrose;
supplemented by 0.4% sunflower lecithin, 0.07% vanilla flavor, 0.05% gianduia flavor and 0.04% sucralose.
Alternatively, with the above-mentioned tests 1B to 19B, an optimized formulation was obtained which contains the following composition without the “No added sugars” appeal:
20 to 45% cocoa butter;
0 to 5.5% ingredient with coconut fat (coconut oil and/or coconut milk);
3 to 35% carob powder;
0 to 25% cocoa liquor;
10 to 40% sugar with high glycemic index (carob sugar and/or coconut sugar);
0 to 20% maltodextrin;
0 to 20% of rice derivative (flour and/or extract and/or powder for the preparation of rice-based beverages);
0 to 24% of sweet potato powder;
0 to 15% polydextrose;
supplemented by 0.4% sunflower lecithin, 0.07% vanilla flavor and 0.05% gianduia flavor.
The preferred formulation with the “No added sugars” appeal obtained by tests B is the following:
Preferred formulation with liquor:
Cocoa butter: 24.00%
Maltitol sweetener powder: 20.00%
Coconut oil: 1.00%
carob powder: 7.00%
Polydextrose: 6.44%
Maltodextrin: -
Rice flour: 15.00%
Sweet potato powder: 14.00%
Cocoa liquor: 12.00%
Sunflower lecithin emulsifier: 0.40%
Aroma identical to the natural one of vanilla:
0.07%
Sucralose Sweetener: 0.04%
Aroma identical to the natural one of gianduia:
0.05%
Preferred formulation without liquor:
Cocoa butter: 30.00%
Maltitol sweetener powder: 20.00%
Coconut oil: 1.00%
carob powder: 10.00%
Polydextrose: 9.44%
Maltodextrin: -
Rice flour: 15.00%
Sweet potato powder: 14.00%
Cocoa liquor: -
Sunflower lecithin emulsifier: 0.40%
Aroma identical to the natural one of vanilla:
0.07%
Sucralose Sweetener: 0.04%
Aroma identical to the natural one of gianduia:
0.05%
The result of the sensory tests with the call “without addition of sugars” were of color, odor, flavor and consistency approved by tasters.
The nutritional information of the product with “No added sugars” appeal with the preferred formula is as follows:
Nutritional information of the preferred formulation with cocoa liquor:
Nutritional information of the preferred formulation without cocoa liquor:
The preferred formulation without the “No added sugars” appeal obtained by tests is the following:
Preferred formulation with cocoa liquor:
Cocoa butter: 25.00%
Rice extract: 15.00%
carob powder: 7.00%
Coconut sugar: 33.00%
Sweet potato powder: 9.48%
Cocoa liquor: 10.00%
Sunflower lecithin emulsifier: 0.40%
Aroma identical to the natural one of vanilla:
0.07%
Aroma identical to the natural one of gianduia:
0.05%
Preferred formulation without cocoa liquor:
Cocoa butter: 30.00%
Rice extract: 15.00%
carob powder: 15.00%
carob sugar: 30.00%
Sweet potato powder: 9.48%
Sunflower lecithin emulsifier: 0.40%
Aroma identical to the natural one of vanilla:
0.07%
Aroma identical to the natural one of gianduia:
0.05%
The result of the sensory tests with the call “with addition of sugars” were of color, odor, flavor and consistency approved tasters.
The nutritional information of the product without “No added sugars” appeal with the preferred formula is as follows:
Nutritional information of the preferred formulation with cocoa liquor:
Nutritional information of the preferred formulation without cocoa liquor:
| Number | Date | Country | Kind |
|---|---|---|---|
| BR 13 20150202279 | Aug 2015 | BR | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/BR2016/050209 | 8/19/2016 | WO | 00 |
