AU673807B2

AU673807B2 - Hydrated lipophilic composition and method for obtaining same

Info

Publication number: AU673807B2
Application number: AU26416/92A
Authority: AU
Inventors: Johan De Soete; Anne Frippiat; Thomas Keme; Georges Smits
Original assignee: Raffinerie Tirlemontoise SA
Current assignee: Raffinerie Tirlemontoise SA
Priority date: 1991-10-04
Filing date: 1992-10-02
Publication date: 1996-11-28
Anticipated expiration: 2012-10-02
Also published as: AU2641692A; ES2094932T3; CA2119764A1; DE69215529T2; DE69215529D1; WO1993006737A1; EP0607189B1; JP3614169B2; JPH06510907A; BE1005782A3; CA2119764C; ATE145520T1; EP0607189A1

Abstract

A hydrated lipophilic composition comprising a lipophilic component with an aqueous component in which the water is immobilized. A method for preparing the hydrated lipophilic composition is also provided.

Description

OPT DATE 03/05/93 AOJP DATE 08/07/93 APPLN. ID 26416/92 II III111111111 PCT NUMBER PCT/BE92/00043 III NI li IIIIliiI AU9226416 DEMANDE INTERNATIONALE PUBLIEE EN VERTU DU TRAITE DE COOPERATION EN MATIERE DE BREVETS (PCT) (51) C0assification internationale des brevets 5 Nuni~ro de publication internationaic: WO 93/06737 A23G 1/00 Al (43) Date de publication internationale: 15 avril 1993 (15.04.93) (21) Numiro de la demnande internationale: PCT/BE92/00043 (74) Mandataire: VAN MALDEREN, Michel; Office Van Malderen, Avenue Bach 22/43, B3-1080 Bruxelles (22) Date de d~p6t international: 2 octobre 1992 (02.10.92) (B E).

Donnies relatives A la piorite: (81) Etats disign~s: AU, BB, 13G. BR, CA, CS, DE (mod~le 9100914 4 octobre 1991 (04.10.91) B E d'utilit&), Fl, HU, JP, KP, KR, LK, MG, MN, MW, NO, 9200389 28 avril 1992 (28.04.92) BE PL, RO, RU, SD, US, brevet europ~en (AT, BE, CH, DE, DK, ES, FR, GB. GR, TE, IT, LU, MC, NL, SE), brevet OAPI (BF, BJ, CF, C0, CI, CM, GA, GN, ML, (7 1) Deposant (pour tous les Etats design~s sauf US): RA FFI NE- MR, SN, TD, TG).

RIE TIRLEMONTOISE [BE/BE!; Avenue de Tervueren 182, B-I 1150 Bruxelles Pbi (72) Inventeurs; et Ai'ec rapport de rechierche internationale.

Inventeurs/D~posants (US seulement) FRIPPIAT, Anne A vant l'expiration du di.1ai pr~u pour/ In odificat. On des [BE/BE]; Abelooslaan 14, B3-1933 Sterrebeek DE revendications, sera republiie si de telles modi~fications sont SOETE, Johan [BE/BE]; Rozenlaan 11. B-3360 Bierbeek repies.

SMITS, Georges [BE/BE]; Dr. de Cockstraat 16, B-9308 Gijzegem-Aalst KEME, Thomas [CH/ CHI; Bachstrasse 109, CH-5001 Aarau 8 0 73 (54)TAtle: HYDRATED LIPOPHILIC COMPOSITION AND METHOD FOR OBTAINING SAME (54)Titre: COMPOSITION LIPOPHILE HYDRATEE ET PROCEDE POUR SON OBTENTION (57) Abstract A hydrated lip ,hilic composition comprising a lipophilic component with an aqueous component in which the water is immobilized. A method for preparing the hydrated lipophilic composition is also provided.

(57) Abrege La pr~sente invention est relative d une composition lipophile hydrat~e comprenant un ingredient de nature lipophile avec un ingredient aqueux, dans lequel l'eau est immobilis~e. L'invention concerne &galement le proc6d& de preparation de Ia comnposition lipophile hydrat~e selon l'invention.

WO 93/06737 PCT/BE92/00043 HYDRATED LIPOPHILIC COMPOSITION AND PROCESS FOR PRODUCING IT Object of the invention The present invention relates to a hydrated lipophilic composition.

The object of the invention also relates to the process for the preparation of the composition according to the invention.

Technological background forming the basis of the invention Chocolate normally consists of fatty substances of hydrophobic and lipophilic character such as cocoa butter (mixture of stearyl-, oleyl-, palmityl-, and linoleyl- triglyceride), containing in dispersion nonfatty substances, such as cocoa extracts (cellulose fibers, flavorings, theobromine and the like), sugars, proteins (especially proteins derived from milk).

Other ingredients may also be present in chocolate, such as for example fruits, almonds, nuts, special flavorings, liqueurs, substitutes for sugar and/or fats, and the like).

The principal chocolate phase has a lipophilic character and generally a fairly low melting point.

Because of the lipophilic character of the chocolate phase it has up until now been a general rule to use as few water-containing components as possible in chocolatebased products.

Likewise, the flavoring components used such as cream powder or powdered fruit juices do not contain water or contain as little water as possible.

Consequently, it is the general practice to evaporate the water during quenching and to reduce the wat content down to about 1% by weight or less.

Likewise, it has always been the practice to suppress the water in chocolate in order to improve the production characteristics, the sensation of taste, the flavor and generally, the organoleptic properties of the chocolate.

Thus, Patent JP E2/12267 describes the prior 2 coating of saccharides which contain water or are hygroscopic, such as glucose or fructose, with lipophilic sucrose esters in order to prevent their hygroscopic character and consequently the increase in the water content of the chocolate.

Cocoa butter starts to soften at 28 0 C and the chocolate mass loses its consistency and its shape. The mass no longer breaks sharply, it can no longer maintain its shape and sticks to the packaging and to the fingers.

The softening temperature (28 0 C) of normal chocolate constitutes a great disadvantage for its general use in regions having a hot climate.

It is well known that by homogeneously mixing wrater, even in a small quantity, with chocolate, some physical properties, such as the behavior under conditions of high temperature, can be modified.

Nevertheless, this cannot be achieved by a mere addition of water to the lipophilic phase, even with mixing, given the incompatibility between the two phases.

The water causes an extremely rapid local thickening of the lipophilic ingredient, which gives rise to the formation of lumps and to a serious deterioration of the usability and of the texture of the chocolate.

Prior state of the art In order to overcome these disadvantages, a number of research studies on chocolate withstanding high temperatures has been undertaken.

One of the solutions propoe-d consists in the selection of fats with a higher melting point. Nevertheless, with this process, the chocolate gives a waxy sensation in the mouth.

Other solutions consist in interrupting the continuity of the fatty phase in the chocolate in order to minimize the effects resulting from the melting of the said phase on the loss of the properties of the chocolate. This interruption can be achieved either by incorporating the fatty phase into components of higher melting point (phase invers- or by forming, inside the mass, a network of higher melting point by means of 3solid products, other than oils or fats, which enclose the fatty phase in this structure.

Patent CH-409603 describes the direct incorporation of about 5% water by weight into chocolate during production. The melted mass thickens so quickly that it is impossible to pour the liquid into molds. The composition should be ground into a powder which is then sintered, under pressure, in molds.

Patent US 2,760,867 descibes the luse of a known emulsifier such as lecithin, for incorporating water into chocolate. The use of lecithin in a large quantity gives rise to problems of flavor.

Patent CH-410,607 describes a composition for chocolate containing hydrophilic substances such as dextrose, maltose, invert sugar, fructose, sorbitol and the like. The chocolate items cast with this composition are subjected to a moist atmosphere where they absorb a quantity of water, thus improving the chocolate heat resistance.

In patents CH-399,691 and CH-469,211, the incorporation, during production, of amorphous :aigar into the chocolate composition is described.

These sugars, during the absorption of water, participate in the construction of a branched structure which prevents the mass from collapsing when the temperature exceeds the melting temperature of the fats used for the manufacture of the chocolate.

In Patent US 4,081,559, a quantity of sugar is added to the chocolate so that when the water is finally added, an aqueous solution of sugar is produced containing fats which can be consumed in emulsion.

According to Japanese Patent JP 59/156246, chocolate containing a small quantity of water (1.5 to is produced by mixing the chocolate with hydrated ingredients such as glucose syrup, sucrose, invert sugar, starch, honey, sorbitol and the like.

The fats can also be incorporated in the form of microcapsules of less than 2 microns, formed from a membrane which is edible and insoluble in the lipids (Patent CH-519,658) According to Patent FR 2,318,589, a chocolate composition resistant to any temperature up to 650 can be prepared by carrying out the following operations: in the composition containing 15 to 35% by weight of an edible fat, and at least 40% by weight of sugar, emulsification is carried out with a quantity of water sufficient to obtain 100% by weight.

Then the water is evaporated until the aqueous and fatty phases separate, in order to obtain an edible composition in which the moisture content is not greater than 5% by weight and in which each individual fat globule is incorporated into amorphous sugar (sugar glass) In Patent US 4,446,166, water is first emulsified in a solid fatty phase, followed by milling of this emulsion into a powder of very fine particles and the dispersion of these particles in a melted chocolate mass.

Since the solid phase coating the water has a sufficient thermal inertia, it is possible, by this technique, to homogeneously distribute the water, incorporated into the fat, in the mass of liquid chocolate before the melting of the encapsulating fat and therefore before the retained water is liberated from the particles.

A disadvantage of this method is that the chocolate mass treated in this manner should be prepared with less fat than normally because the remainder of the fat is added in the form of a powdered solid water emulsion, which could cause undesirable production problems.

Patent EP-297,054 describes a process by which a foam of fine bubbles of air or of gas in water is mixed with a liquid mass having a lipophilic character, such as a chocolate mass, which is later left to cool.

Preferably, the mass is stabilized by the addition of an amphiphatic foam stabilizer.

The air or gas enclosed is then removed from the mixture for the casting. by subjecting the mixture to a reduced pressure or by pressing it mechanically.

5 Patent EP-427,544 describes the production of a stable water-in-oil emulsion by mixing the chocolate with an appropriate quantity of water in the presence of a nut paste or of a sugar fatty ester having a low hydrophiliclipophilic balance. Furthermore, one or more conventional emulsifiying agents can be used such as lecithin, fatty acid esters, glycol or glycerine.

According to Patent EP-393327, a heat-resistant chocolate is produced by mixing the basic products for chocolate with a water-in-oil emulsion formed by emulsification in the presence of an emulsifying agent of an oil phase and a water phase in which a hydrophilic product such as for example sugar, fruit sugar, malt sugar and the like, is contained. A skeleton forms gradually with the solids, other than the oils or fats.

After storage for 20 days at 18 0 C, the chocolate would preserve its shape in atmospheres of 40 and 50 0

C.

Patent JP 60/027339 describes the preparation of a chocolate with a high water content by adding to the chocolate a water-in-oil emulsion formed by an oil component, a component containing a lot of water and an emulsifying agent having a specific lipophilic character.

According to Patent JP 03/053847, a chocolate having a high water content is prepared by adding constituents containing a lot of water to a chocolate base, which contains lipophilic polyesters of sucrose and unsaturated fatty acids.

Patent JP 57/115140 describes a chocolate composition, resistant to heat, which contains particles which form a water-in-oil emulsion in which at least a portion comprisez solidified fatty acids.

From this description of the prior state of the art, it is clear that a lot of techniques have been proposed for the incorporation of water into chocolate with the aim of improving its properties in hot climates.

But since the addition of water leads to an extremely rapid thickening of the lipophilic mass, it is found to be practically impossible to distribute this water in the chocolate very finely and homogeneously.

6 The consequence of this is that this type of hydrated chocolate has a grainy texture and a rough sensation in the mouth.

Furthermore, its structure gives a crispy and fragile sensation in the mouth. In addition, in a lot of cases, an additional step is required during the production, which negatively influences the productivity.

Aim of the invention The objective of the present invention is to provide a hydrated lipophilic composition such as chocolate while minimizing the disadvantages of the abovementioned prior state of the art.

An additional aim of the present invention consists in providing a heat-resistant chocolate, which gives a mild melting feel in the mouth, a mild sensation in the mouth and which has a quality equivalent to good chocolate while maintaining its form at a temperature above 40 0 C, or even at a temperature of 55 to 75 0 C and which does not stick to the hands.

Characteristic features of the invention The invention relates to a hydrated lipophilic composition comprising a lipophilic ingredient with an aqueous ingredient, in which the water is immobilized.

The aqueous ingredient comprises water or an aqueous composition.

Preferably, the aqueous composition is chosen from the group consisting of creme fraiche, juice, liqueur, natural honey, milk, liquid sugars, flavorings, wine, coffee or a mixture thereof.

For non-food purposes, other aqueous compositions in which the water is the principal phase can be used.

Advantageously, the water of the aqueous ingredient is immobilized by a three-dimensional structure, such as a gel which preferably comprises carbohydrates with gelling properties and/or pectins.

According to a preferred embodiment of the invention, the carbohydrate is chosen from the group consisting of fructans, preferably inulin which is optionally modified by a branching reaction, potato 7 flours, starches such as corn, wheat, rice or cassava starches, gum arabic or a mixture thereof. Advantageously, the potato flours and/or the starches may also be modified.

According to the invention, the composition comprises between 0.1 and 15% by weight of water or of aqueous composition, preferably between 0.1 and 10% water or aqueous composition, in the lipophilic ingredient.

Preferably, the lipophilic ingredient is a chocolate mass or a chocolate substitute mass.

Another aspect of the invention relates to a process for the preparation of the composition according to the invention in which a lipophilic ingredient is mixed with an aqueous ingredient, in which the water is immobilized.

The invention also relates to a process for the incorporation of a flavoring ingredient containing a lot of water in a lipophilic mass such as a chocolate mass, characterized in that the water is previously immobilized in the ingredient according to the abovementioned process. By this process, the water must no longer be removed from these ingredients beforehand.

It is of course understood that any method by which water is captured and immobilized, can be used Advantageously, chocolate with reduced calories can also be obtained by incorporation of water. Likewise, this method of incorporation of water can also be combined with the use of substitutes for sugar and/or fats in order to obtain chocolate with highly reduced calories.

Description of a preferred embodiment of the invention In order to solve the problem associated with the uniform and homogeneous incorporation of water or aqueous ingredients into an ingredient with lipophilic character, the applicant initiated detailed research studies which resulted in the development of a process which is easy to carry out.

Thio aqueous ingredient may be water or an aqueous composition such as cream, milk, juice, liqueur, 8 liquid sugars, natural honey and the like, or other flavorings containing a lot of water such as wine, coffee or any combination thereof.

In the remainder of the description, the term "water" refers both to the water itself and to any aqueous ingredient.

During the introduction of water into a lipophilic ingredient, it is absolutely necessary that the water does not enter directly into contact with the lipophilic ingredient before being homogeneously distributed in this ingredient. Attempts should therefore be made to delay as much as possible this coming into contact between the water and the lipophilic ingredient.

The applicant has found that by immobilizing the water or the aqueous ingredient, it could be uniformly and homogeneously mixed with a lipophilic ingredient without any deterioration of the properties of the latter.

The water is immobilized by capturing it in a three-dimensional structure, such as a gel.

In the lite' iture, there are many definitions of gel: there may be mentioned for example a very brief definition on page 204 of "Advances in Food and Nutrition Research", "Vol. 34, Eds J.E. Kinsel, Academic Press, 1990": "Gel may be defined by the ability to immobilize a liquid". On page 205 of this same book, the classification of gels into four types is given on the basis of structural criteria.

In the introduction to the chapter "On the fractal nature of Particle gels", on page 369 of the book "Food Polymers, Gels and colloids", Ed. E. Dickinson, Special Publication No. 82 of the Royal Society of Chemistry", another definition, which also occurs in the preceding book on pages 204 and 205, reads: "a gel is a continuous three-dimensional network of molecules or particles connected in a continuous liquid phase".

In the second paragraph of page 369, the authors describe that: "most researchers think mainly that a gel network consists of long and flexible macromolecules 9which are branched at certain points, either by covalent bonds, or by microcrystalline domains, or by entanglement, or by other bonds. There are, nevertheless, other types of gel: fairly small amphiphilic molecules can associate in order to form a three-dimensional structure around a liquid solution. The suspended particles can also aggregate and form a rather irregular continuous network".

A characteristic of all the gels is that they have the appearance of a solid and that in spite of that there is a high water activity, indicating that the water is unbound or free.

This water does not flow from the gel even when the gel is cut.

In general, it could be said that any structure which immobilizes the water is suitable for the homogeneous incorporation of the water into ingredients with lipophilic character.

All products capable of immobilizing the water, either by forming a gel, or by any other means, are suitable.

However, since chocolate is a product for human consumption, only edible products such as carbohydrates with gelling properties or pectins were tested. As carbohydrate, the applicant used fructans such as inulin, potato flour such as Lycadex 100® from the firm Rocquette et Freres or Paselli SA2® from the firm Avebe or corn starch such as Stellar® from the firm Staley. As example of pectin, Splendid® from the firm Hercules Inc was used.

The preparation of the gels is made according to the indications of the producers of these products, except for the inulin gel which was prepared according to the description of Belgian Patent Application 09,100,914, of 4 October 1991 in the name of the applicant.

The addition of these gels to the ingredient with lipophilic character is made by simply mixing with moderate stirring. The chocoalte mais is a typical example of an ingredient with lipophilic character.

It is evident that as chocolate mass, any type of 10 chocolate can be used, both normal chocolate and chocolate with reduced sugar content or with reduced fat content or even with reduced sugar and fat content.

By chocolate, there should be understood both milk chocolate and dark chocolate or white chocolate or any other chocolate based on them.

The mixing of the immobilized water with the chocolate mass can be performed before or after tempering. The following examples are intended as illustration and do not in any way limit the scope of the present invention.

For simplicity, normal chocolate was taken and melted followed by a tempering phase like in the normal production of chocolate.

It is evident that when chocolate is manufactured by an individual, the same chocolate is obtained by adding immobilized water before or after tempering.

Example 1: Chocolate containin inulin cream The inulin cream is mixed with normal chocolate in order to obtain a uniform and homogeneous distribution of the water in the chocolate mass, without obtaining the disadvantages described in the prior state of the art.

The chocolate thus obtained has the appearance of normal chocolate and has the same organoleptic properties as normal chocolate.

Composition by weiqht) Milk chocolate Inulin cream (50% d.m. dry matter) Process Pour 250 ml of water at room temperature into a beaker and place an Ultra-Turrax® T25 from the firm Jenke Kunkel Co in the beaker. Add 250 g of inulin in small quantities, in order to avoid the formation of lumps, while the Ultra-Turrax® turns at full speed. After the complete addition of the inulin, continue the shearing for 2 to 3 minutes. The cream already begins to form during the operation.

Melt the normal milk chocr-late in an oven at 0 C. Temper the chocolate in order to obtain a good 11 fluidity for molding. For this purpose, leave the chocolate to cool to 25°C while stirring and heat the chocolate to 27°C.

Add the inulin cream to the tempered chocolate.

Mix the chocolate in order to obtain a homogeneous mass.

Cast the chocolate into molds. Shake the molds and leave to cool. Remove the chocolate, which contains about water, from the molds and package.

It is of course possible to work with other inulin concentrations in the cream. The inulin concentration in the cream may vary from 10 to 75% by ,.eight, according to the type of inulin used.

More particularly, we have prepared creams having inulin concentrations by weight of 30, 35, 40, 45, 50 and 55%. All these inulin creams have given rise to chocolates having organoleptic properties equivalent to normal chocolate, or which are at least very acceptable.

The method of preparing the cream has no influence on the quality of the chocolate obtained.

Furthermore, the concentration of the cream in the chocolate can be varied. By taking for example a cream at 50% by weight of inulin, the concentration of this cream can be varied from 0.1 to 20% by weight in the chocolate. In Table No. 1 below, some results are presented which were obtained by varying the concentrations of inulin in the cream and of cream in the chocolate mass.

12 Table 1: Variations of the concentrations of inulin in the cream and of cream in the chocolate mass: Type of Concentration Concentration Water chocolate of inulin in of cream in the content mass the cream chocolate mass of the by weight) by weight) chocolate by weight) milk 40 8 4.8 dark 50 7 white 50 5 milk 55 18 8.1 dark 50 10 white 50 8 4 milk 35 6 3.9 milk 30 4 2.8 dark 45 10 milk 50 12 6 For the dark chocolate of Table 1, the temperatures for tempering are 27 and 29 0 C respectively.

In all these cases, a chocolate mass is obtained which has a good viscosity for molding. All the chocolates obtained have a good appearance and give a mild melting feel in the mouth and a mild sensation in the mouth. They have organoleptic properties which are equivalent to those of the usual good chocolate, while retaining their shape at temperatures above 40°C, or even at temperatures of 55 0 C and 75 0 C, and do not stick when touched.

When the melting and solidification process was repeated several times on the hydrated chocolate, it was not possible to detect separation of the ingredients, or dispersions of the fat on the surface of the chocolate tablet.

Example 2: Milk chocolate containing a gel based on potato flour. (Paselli SA2 0 or Lycadex® 100) 13 Composition by weight) Milk chocolate 95.3 Potato flour gel (25% 4.7 Process Heat 250 ml of water to 50 0 C. Add 83 g of potato flour to the water. Heat the mixture up to 100 0 C. Pour the mixture into a beaker. Place an Ultra-Turrax® from Jenke Kunkel Co in the beaker and make it turn at full speed for two to three minutes. Place the mixture overnight in a refrigerator. A gel containing about by weight of dry matter is thus obtained.

Melt the normal milk chocolate in an o-vn at Temper the chocolate in order to obtain a good fluidity for molding. For this purpose, leave the chocolate to cool to 25°C while stArring and heat the chocolate to 27 0

C.

Add the gel based on modified potato flour to the tempered chocolate. Mix the chocolate in order to obtain a homogeneous mass. Cast the chocolate into molds. Shake the molds and leave to cool. Remove the chocolate, which contains about 3.5% water, from the molds and package.

The increase in the viscosity of the melted chocolate being limited, the molding can be performed very easily. The chocolate thus obtained has excellent organoleptic properties.

Example 3: Milk chocolate containing modified corn starch (Stellar@).

Composition by weight) Milk chocolate 94.6 C 1 of modified corn starch (35% 5.4 1--ocess Pour 250 ml of water at room temperature into a beaker and place an Ultra-Turrax® T25 from the firm Jenke Kunkel Co in the beaker.

Add 134.6 g of corn starch. Make the Ultra-Turrax® turn at full speed for 2 to 3 minutes. A cream containing 35% dry matter is thus obtained.

Melt the normal milk chocolate in an oven at 0 C. Temper the chocolate in order to obtain a good V I 14 fluidity for molding. For this purpose, leave the chocolate to cool to 25 0 C while stirring and heat the chocolate to 270C.

Add the cream of modified corn starch to the tempered chocolate. Stir the chocolate in order to obtain a homogeneous mass. Cast the chocolate into molds. Shake the molds and leave to cool. Remove the chocolate, which contains about 3.5t water, from the molds and package.

The hydrated chocolate of the example and a normal chocolate were subjected to an axperienced taste panel who were not able to find substantial organoleptic differences between the two types of chocolate.

Example 4: Milk chocolate containing a Splendid® gel Composition by weight) Milk chocolate 96.3 Splendid® gel 3.7 Process Mix in the dry state 3.7 g of Splendid® and 0.25 g of Genu Pectin type BB Rapid Set, also from the firm Hercules Inc. Take a portion of the 95.6 ml of water in order to dissolve 0.4 g of calcium chloride dihydrate.

Dissolve the Splendid® and the Genu Pectin by means of a high speed mixer in the remainder of the water. Add the calcium chloride solution while stirring rapidly. Continue the stirring until this mixture resembles an apple sauce.

Melt the normal milk chocolate in an oven at 0 C. Temper the chocolate in order to obtain a good fluidity for molding. For this purpose, leave the chocolate to cool to 25°C while stirring and heat the chocolate to 270C.

Add the Splendid® gel to the tempered chocolate.

Mix the chocolate in order to obtain a homogeneous mass.

Example 5: Milk chocolate containing creme fraiche and inulin.

Composition by weight) Milk chocolate 92 Cream paste 8 A 0 16 Process Pour 250 ml of crime fraiche at room temperature into a beaker and place an Ultra-Turrax® T25 from the firm Jenke Kunkel Co in the beaker. Add 167 g of inulin in small quantities, in order to avoid che formation of lumps, while the Ultra-Turrax® turns at full speed. After the complete addition of the inulin, continue the shearing for 2 to 3 minutes. A paste containing 60% cr"me fraiche and 40% inulin is obtained.

Melt the normal milk chocolate in an oven at 0 C. Temper the chocolate in order to obtain a good fluidity for molding. For this purpose, leave the chocolate to cool to 250° while stirring and heat the chocolate to 27 0

C.

Add the creme fraiche paste to the tempered chocolate. Mix the chocolate in order to obtain a homogeneous mass. Cast the chocolate into molds. Shake the molds and leave to cool. Remove the chocolate from the molds and package.

A chocolate with an excellent creamy taste is obtained, permitting easy molding, this chocolate does not melt in the hands.

Example 6: Milk chocolate containing qum arabic Composition by weight) Milk chocolate 93 Gum arabic gel 7 Process Heat to 100 0 C 250 ml of water in a beaker. Add 250 g of gum arabic. Mix for 15 to 30 minutes until the mixture is homogeneous. Leave to rest so that the gel forms.

Melt the normal milk chocolate in an oven at Temper the chocolate in order to obtain a good fluidity for molding. For this purpose, leave the chocolate to cool to 25°C while stirring and heat the chocolate to 270C.

Add the gum arabic gel to the tempered chocolate.

Mix the chocolate in order to obtain a homogeneous mass.

Cast the chocolate into molds. Shake the molds and leave W V 17 to cool. Remove the chocolate, which contains about water, from the molds and package.

Since the viscosity of the melted chocolate practically does not increase during the addition of the gel, this permits easy molding. The chocolate thus obtained has organoleptic properties equivalent to normal chocolate and does not melt in the hand.

Example 7: Milk chocolate containing inulin cream Composition by weight) Milk chocolate Inulin cream (50% Process Prepare the inulin cream according to Example 1.

Melt the milk chocolate in an oven at 45 0 C. Add the inulin cream to the melted chocolate. Mix the chocolate in order to obtain a homogeneous mass. Temper the chocolate in order to obtain a good fluidity for molding.

For this purpose, leave the chocolate to cool to 25 0

C

while stirring and heat the chocolate to 27 0 C. Cast the chocolate into molds. Shake the molds and leave to cool.

Remove the chocolate, which contains about 5% water, from the molds and package.

The addition of the inulin cream to the chocolate mass can be performed both before tempering and after tempering (as described in Example As clearly evident from the tasting trials, no difference was detected between the organoleptic properties of chocolate made according to Example 1 and according to this example.

Example 8: Dark chocolate containing fruit juice.

Composition by weight) Dark chocolate 93 Cream with orange juice 7 Process Pour 250 ml of orange juice at room temperature into a beaker and place- an Ultra-Turrax® T25 from the firm Jenke Kunkel Co in the beaker. Add 250 g of inulin in small quantities, in order to avoid the formation of lumps, while the Ultra-Turrax® turns at full speed. After the complete addition of the inulin, continue the 18 shearing for 2 to 3 minutes.

Melt the normal dark chocolate in an oven at 0 C. Temper the chocolate in order to obtain a good fluidity for molding. For this purpose, leave the chocolate to cool to 27 0 C while stirring and heat the chocolate to 29 0

C.

Add the inulin cream with orange juice to the tempered chocolate. Mix the chocolate in order to obtain a homogeneous mass. Cast the chocolate into molds. Shake the molds and leave to cool. Remove the chocolate, which contains about 3.5% water, from the molds and package.

A chocolate with excellent organoleptic properties, which does not melt in the hands and which can be very easily molded, is obtained.

As also demonstrated by Example 5, the immobilization of the water in the crime fraiche or in the fruit juice offers an effective method for introducing flavorings into lipophilic masses withor.t having to remove the water beforehand.

Example 9: Test for resistance to a heat of Chocolates from Examples 1, 2, 3, 4, 6 and 7 were placed with a standard milk chocolate in an oven at 40 0

C.

After one hour, the standard chocolate lost its shape, whereas the other chocolates retain their shape. After six hours, the standard chocolate was completely fluid, whereas the chocolates from the various examples still possess their initial shape.

Example 10: Test of shelf life Chocolates prepared according to Examples 1 to 8 were placed in an acclimation cabinet at a temperature of and a relative humidity of 65% for a period of days. No change could be seen at the surface of the chocolates.

Example 11: Thumb pressure test The chocolates prepared according to Examples 1, 2, 3, 4, 6 and 7 were evaluated by pressing the thumb on the chocolate tablets for one minute. No chocolate melted or stuck to the thumb. The same test with a standard milk chocolate gave a melted and sticky surface.

Claims

1. Hydrated chocolate comprising a continuous fat phase, characterised in that it comprises an aqueous ingredient wherein water is immobilised in a gel constituted by pectins and/or carbohydrates with gelling properties and chosen among the group consisting of fructans, potato flours, starches, arabic gum and/or a mixture thereof.

2. Chocolate according to claim 1, characterised in that the aqueous ingredient comprises water or an aqueous composition.

3. Chocolate according to claim 2, characterised in that the aqueous composition is chosen among the group 15 consisting of creme fralche, juice, liqueur, natural honey, milk, liquid sugars, flavourings, wine, coffee and/or a mixture thereof. 0

4. Chocolate according to any of the preceding claims, characterised in that it contains between 0.1 and 15% by weight of water or of an aqueous composition in the lipophilic ingredient. 0*

5. Chocolate according to claim 4, characterised in that it contains between 0.1 and 10% water or aqueous S* composition in the lipophilic ingredient.

6. Chocolate according to any of the preceding claims, characterised in that the fructan is inulin.

7. Chocolate according to any of the preceding claims, characterised in that tL starches are corn, wheat, rice or cassava starches.

8. Process for the preparation of an hydrated chocolate according to any of the preceding claims, characterised in that the chocolate is mixed with an aqueous ingredient wherein water is immobilised in a gel constituted by pectins and/or carbohydrates with gelling properties and chosen among the group consisting of fructans, potato flours, starches, arabic gum and/or a mixture thereof.

9. Process according to claim 8, characterised in that the fructan is inulin.

Process according to claim 8 or 9, characterised in that the starches are corn, wheat, rice or cassava starches.

11. Process for the incorporation of a flavouring Singredient containing a lot of water into a chocolate S..o mass, characterised in that the water is previously immobilised in an aqueous ingredient according to the 20 preparation process of any of the claims 8 to o Dated this 11th day of April, 1996. *S. RAFFINERIE TIRLEMONTOISE S.A. Patent Attorneys for the Applicant SHALFORD CO. A ooee l I INTERNATIONAL SEARCH REPORT International application No. PCT/BE92/00043 A. CLASSIFICATION OF SUBJECr MATTER Int. Cl.5 A23G 1/00 According to International Patent Classification (IPC) or to both national classification and IPC B. FIELDS SEARCHED Minimum documentation searched (classification system followed by classification symbols) Int. Cl. 5 A23G Documentation searched other than ;inimum documentation to the extent that such documents are included in the fields searched Electronic data base consulted during the international search (name of data base and, where practicable, search terms used) C. DOCUMENTS CONSIDERED TO BE RELEVANT Category* Citation of document, with indication, where appropriate, of the relevant passages Relevant to claim No. X GB, A, 1 538 750 (CADBURY LTD) 24 January 1979, 1-12 see the whole document X EP, A, 0 437 360 (WARNERT-LAMBERT CO.) 1,2,4-6,10-13 17 July 1991, Y 3 see claims see page 3 lines 3-7 see page 3, lines 23-27 P,X WO,A, 9 119 424 (MARS) 26 December 1991, 1,2,4-6,8-13 see claims 4,16 see example 11 see page 11, paragraph 3 Y FR, A, 1 037 308 RIFFENACH) 16 September 1953, 3 see the whole document Y Section Ch, Week 8512, 1985 3 Derwent Publications Ltd., London, GB; SFurther documents are listed in the continuation of Box C. j See patent family annex. Special categories of cited documents: laterdocuir 'ut publishedafterthe international filing date or priority date and not in conflict with the application but cited to understand document definig the general state of the art which is not considered the prinple or theory underlying the invention to be of particular relevance earlier document but published on or after the international filing date document of particular relevance; the claimed invention cannot be considered novel or cannot be considered to involve an inventive document which may throw doubts on priority claim(s) or which is step when the document is taken alone cited to establish the publ'cation date of another citation or other special reason (as specified) document of particular relevance; the claimed invention cannot be eccument referring to an oral disclosure, use, exhibition or other considered to involve an inventive step when the document is means combined with oneor more other such documents, such combination means being obvious to a person skilled in the art document published prior to the international riling date but later than the priority date claimed document member of the same patent famly Date of the actual completion of the international search Date of mailing of the international search report 4 January 1993 (04.01.93) 10 February 1993 (14.02.93) Name and mailing address of the ISA/ Authorized officer European Patent Office Facsimile No. Telephone No. Form PCI'/ISA/210 (second sheet) (July 1992) INTERNATIONAL SEARCH REPORT International application No. PCT/BE92/00043 C (Continuation). DOCUMENTS CONSIDERED TO BE RELEVANT Category* Citation of document, with indication, where appropriate, of the relevant passages Relevant to claim No. Class D, AN 85-072222 (12) JP, A, 60 027 339 (LOTTE KK) cited in the application see abstract A US, A, 4 564 525 MITCHELL)14 January 1986, 7 see claims 1,7,22,27,29 see column 2, lines 40-44 see examples A EP, A, 0 407 347 (BATTELLE MEMORIAL INSTITUTE) 1,6,7 9 January 1991, see page 2, lines 1-20 see page 3, line 41 page 4, line 8 see page 5, lines 31-34 see page 6, lines 13-46 see examples 1,2 Form PCT/ISA/210 'continuation of second sheet) (July 1992) ANNEX TO THE INTERNATIONAL SEARCH REPORT ON INTERNATIONAL PATENT APPLICATION No. BE 9200043 SA 65511 This annex lists the patent family members relating to the patent documents cited in the above-mentioned international search report. The members are as contained in the European Patent Office EDP file on The European Patent Office is in no way liable for these particulars which are merely given for thc purpose of information. 04/0 1/93 Patent document Publicaio Patent family Publication cited in search report dat memaber(s) -7date GB-A- 1538750 24-01-79 None EP-A-0437360 17-07-91 None WO-A-9119424 26-12-91 AU-A- 8001191 07-01-92 FR-A- 1037308 None US-A-4564525 14-01-86 None EP-A-0407347 09-01-91 CH-A- 679001 13-12-91 CA-A- 2019973 03-01-91 JP-A- 3042031 22-02-91 0W For mome details about this annex :see offical Journal of the European Patent Office, No.

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