Jacobs Suchard Ag

Albert Zumbe

Eric Blaser

Caroline Grosso

Anne-Marie Bade

Thierry Schwitzquebel

Robert Brinkworth

Milk chocolate and method of making same

A product and process is provided for producing a lower density chocolate composition, substantially free of sucrose and having the taste and mouthfeel of a traditional milk chocolate.

Product and process for producing milk chocolate

A product and process is provided for producing a lower density milk chocolate composition, substantially free of sucrose and having the taste and mouthfeel of a traditional milk chocolate. Here the milk chocolate composition is aerated with an inert gas under a pressure of about 1.2 about 8 bar at temperature of 27.degree. C. to about 45.degree. C.

Non-cariogenic sugar composition comprising 2 to 10 ppm fluoride, and preferably 50 to 400 mg/100 g each of calcium ion and phosphate (calculated as P) and 5 to 50 mg/100 g magnesium. The composition is made by blending a composition deficient in fluoride ion with a composition superabundant in fluoride ion, preferably obtained by selection of a superabundant fluoride ion containing fraction of cane sugar containing molasses, such as raw cane sugar, molasses, affination syrup, dried solids of molasses or of affination syrup or a blend thereof with refined sugar, or by evaporation of a mineral water to obtain a concentrate.

Sugar compositions with molasses-containing fraction of cane sugar as a

A chocolate of good nutritional value offering improved tolerance to consumers who may be allergic to protein in cocoa or milk and/or sensitive to theobromine or caffeine and/or react to bioactive amines present in regular chocolate. It contains no cocoa liquor or cocoa powder or milk powder. Its protein source is protein hydrolysate and/or 1-amino acids, the latter being selected to give good flavor while retaining the essential qualities of the protein.

Consumer friendly chocolate

The present invention relates to a process for producing a natural cocoa dietary fiber enriched material, whereby the starting material is cocoa powder. The dietary fiber-rich cocoa material is obtained by removing starch which, first, is degraded enzymatically, and then, is extracted in the form of its degradation products, followed by washing, separating and drying steps. The resulting cocoa material rich in dietary fiber is suitable for producing, for example, dietary fiber enriched chocolate, dietary fiber enriched chocolate beverages, dietary fiber enriched chocolate spread and dietary fiber enriched candy.

Growing community of inventors

Neuchatel, Switzerland

Albert Zumbe