Sugar-Free Chocolate Formulation

Low saturated fat, low sugar chocolate products that provide good mouthfeel, melt in the mouth feeling, and authentic chocolate flavor. The products contain over 18% natural lipids like cocoa butter, over 10% sugar/sugar replacer, and over 5% cocoa ingredients. This allows reducing saturated fat and sugar while maintaining chocolate texture and flavor. The chocolate can be used as a filling in other edible products like cakes, pastries, and confectionery.

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Reduced sugar and dairy-free chocolate compositions that have improved quality and eating sensation compared to existing alternatives. The compositions contain a seed material like sunflower seed powder as a bulking and texturizing agent to replace sugar and/or milk. The seed material is added in an amount of 5-30% by weight based on the total composition weight. This allows reducing sugar and dairy content while maintaining chocolate characteristics. The compositions can be chocolate, alternative dairy products, or bakery/confectionery items with seed powder-containing chocolate as a filling, coating, or ingredient.

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Low saturated fat chocolate products with reduced sugar content that have good mouthfeel and melt in the mouth. The chocolate contains at least 18% natural lipids, at least 10% sugar/sugar replacer, and at least 5% cocoa. This allows making chocolate with less saturated fat and sugar than conventional chocolate while avoiding the use of large amounts of non-chocolate solids. The low saturated fat and sugar levels are achieved by using natural lipids like cocoa butter, sugar replacers like erythritol, and reducing sugar content. The chocolate still has good mouthfeel and melting properties.

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Sugar-free chocolate nut balls made with a specific chocolate composition and preparation method. The balls contain a nut and chocolate mixture with a 1:2 ratio of nuts to chocolate. The chocolate has a unique composition of isomalt (25-35%), cocoa mass (26.5-36.5%), cocoa butter (15-25%), cocoa powder (10.2%), phospholipids (2%), and vanillin (0.307%). The chocolate is prepared by mixing and blending these components. The balls are made by combining the chopped nuts with the prepared chocolate and shaping into balls.

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Low-sugar, high-fiber dark chocolate with improved taste and texture compared to conventional low-sugar chocolates. The chocolate contains a specific combination of sugar substitutes, dietary fibers, and cocoa ingredients to reduce sugar, increase fiber, and avoid issues like agglomeration and powdery texture. The sugar substitutes are erythritol, sorbitol, and Luo Han Guo sweet extract. The fiber comes from water-soluble konjac dietary fiber powder. The chocolate is prepared by mixing the base chocolate components with the added fiber and sugar substitutes in specific proportions. This allows for a chocolate with reduced sugar, higher fiber, and better taste and texture compared to chocolates made by just replacing sugar with a single substitute.

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A method to make sucrose-free chocolate that avoids issues like reduced sweetness, hoarfrost formation, and texture degradation when replacing sugar with substitutes. The method involves compounding high melting point cocoa butter chocolate without a sugar substitute with low melting point cocoa butter chocolate containing a sugar substitute. This allows keeping the chocolate taste and texture while improving healthiness by avoiding sucrose. The low melting point chocolate core is made separately and then compounded with the high melting point chocolate. This prevents issues like reduced sweetness and hoarfrost formation that can occur when directly replacing sucrose with a substitute. The compounding process also allows controlling the chocolate composition to optimize taste and texture.

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Chocolate composition with reduced sugar content that is suitable for people with diabetes, obesity, or following low-carbohydrate, high-fat diets. The chocolate composition contains allulose instead of sugar to replace sweetness without adding calories. The composition has a weight ratio of cocoa mass (7-11%), cocoa butter (42-46%), allulose (34-38%), and cocoa powder (9-13%) to maintain chocolate taste and texture.

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Low-sugar milk chocolate with reduced bitterness and flavor compared to standard milk chocolate, containing higher percentage of cocoa solids and lower sugar. The chocolate is made by using unflavored cocoa solids instead of regular cocoa powder, which allows lower sugar content without violating chocolate standards. The unflavored cocoa solids are mixed with sugar, milk, and flavors, conched, and processed to make the low-sugar milk chocolate. This reduces bitterness and flavor intensity while maintaining chocolate character.

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Chocolate mass for specialized chocolate with reduced sugar and increased dietary fiber compared to conventional chocolate. The chocolate mass contains cocoa butter, cocoa liquor, a grape seed roast substitute, sweetener (granulated sugar, stevioside, and inulin), soy lecithin, and flavoring. The specific ratios of these components allow for similar texture and mouthfeel to regular chocolate while reducing sugar and increasing dietary fiber.

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Food compositions of chocolate and ice cream with reduced sugar content and enriched nutritional value using cocoa honey, a natural byproduct from cocoa pulp. The compositions contain 5-44% cocoa honey along with cocoa mass, milk powder, cocoa butter, lecithin, and vanillin. The chocolate composition has 39.4% or less sugar while the ice cream composition has 0-20% sugar replacement with cocoa honey. The compositions have improved rheological properties, reduced overrun, and higher viscosity due to the cocoa honey. The compositions provide alternative chocolate and ice cream options with lower sugar and higher nutritional value from the cocoa honey byproduct.

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Preparing sugar-free chocolate without compromising taste and preventing white frost formation. The method involves combining high-melting cocoa butter chocolate without sugar substitutes with low-melting cocoa butter chocolate containing sugar substitutes. This allows reducing sugar content without impacting sweetness and avoiding frosting issues. The high-melting chocolate provides taste and texture while the low-melting chocolate with sugar substitutes adds sweetness. The different melting points prevent frosting as the low-melting chocolate coating melts first.

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Sucrose-free chocolate composition for spraying in crisp tubes of frozen drinks that has improved fluidity and sprayability compared to conventional sucrose-based chocolate. The composition uses specific ratios of sugar alcohols (erythritol and maltitol), polydextrose, milk powder, edible oils, and lecithin to replace sucrose. The sugar alcohols provide sweetness, the milk powder adds flavor, the edible oils improve fluidity, and the lecithin emulsifies the mixture.

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Sucrose-free chocolate composition for coating food items like candies and snacks. The composition uses specific ratios of erythritol, maltitol, and polydextrose as sugar substitutes. It also includes milk powder, fats like margarine and vegetable oil, cocoa powder, lecithin, and a fatty acid ester emulsifier. The composition has reduced viscosity compared to traditional sucrose chocolate for better coating performance.

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Chocolate and ice cream compositions enriched in nutrients and reduced in sugar, using unfermented cocoa pulp called "cocoa honey." The compositions contain 5-44% cocoa honey, along with cocoa powder, sugar, butter, lecithin, and vanillin. The cocoa honey provides nutrients like antioxidants and sugars, replacing some of the sugar in the compositions. It also has potential health benefits due to its phenolic compounds and antioxidant activity. The cocoa honey can be extracted from cocoa pulp using a gentle pressing technique to preserve flavor.

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Method to produce chocolate with reduced sugar content by grinding the cocoa solids and plant-based ingredient together before adding fat and sweetener. The method involves starting with a mixture of cocoa solids and plant-based ingredient like oats, grinding it together, then adding fat and sweetener to the mixture. This allows better blending and fluidity compared to adding fat and sweetener directly to dry cocoa solids. The resulting chocolate has lower dry cocoa solids content and sugar content.

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Reduced sugar chocolate with improved taste and texture using soluble corn fiber to replace some of the sugar. The chocolate composition comprises cocoa solids, fat, sugar, and soluble corn fiber. The soluble corn fiber replaces part of the added sugar, reducing total sugars compared to a reference chocolate. The corn fiber has indigestible links that provide bulk without significant calories. The chocolate can have similar taste and texture to full sugar chocolate. The reduced sugar chocolate provides a healthier option for chocolate lovers with lower calorie and sugar intake.

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Functional chocolate with low glycemic index and calories made from cocoa butter, coconut sugar, coconut flour, Tartar buckwheat seeds, cashew nuts, vanilla, and sea salt. The chocolate has a glycemic index around 32-35, lower than regular chocolate, due to the buckwheat and cashew components. The chocolate is made by melting cocoa butter, adding the other ingredients except buckwheat, then grinding in a melanger with the buckwheat, to achieve a smooth texture and dispersed ingredients.

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A method for making chocolate with improved taste and lower sugar content compared to traditional chocolate production. The method involves melting cocoa butter and milk fat separately, mixing dry ingredients like cocoa powder, dried milk, lactulose, stevia, and tagatose, adding the melted cocoa mass, mixing everything in a ball mill, then conching the chocolate at a higher temperature for longer than usual to improve taste. The extended conching time allows more flavor extraction and development.

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Cocoa-based food products like chocolate that are free of added sugars or sweeteners, instead replacing them with vegetable fibers, texture regulators, and flavorings. The products have a pleasant taste similar to sugar-containing chocolate. The fibers, regulators, and flavorings replace up to 75% of the sugar, with 0-60% of the texture regulators. This allows making chocolate without sugar or sweeteners while avoiding issues like bloating and diarrhea associated with sugar substitutes.

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Refined sugar-free chocolate containing cookies, dried fruits and nuts, made without refined sugar, to provide a healthy snack option for people with sugar restrictions. The chocolate uses the natural sugars in dried fruits like apricots, raisins, figs and blueberries instead of refined sugar for sweetening. Nuts like walnuts and pistachios, coconut, fig jam, fig juice, dark chocolate and butter are also added for flavor and texture. This allows creating a delicious chocolate without refined sugar, using natural sweeteners and ingredients.

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Low-calorie chocolate composition with natural sweeteners and beneficial ingredients. The chocolate composition contains cocoa components like cocoa mass, cocoa powder, and cocoa butter, as well as sweeteners like erythritol, monk fruit extract, and thaumatin. These natural sweeteners provide a flavorful alternative to traditional sugar with fewer calories. The chocolate composition also includes beneficial ingredients like antioxidants from cocoa and minerals from monk fruit extract.

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Reducing sugar in chocolate and confectionery products by using a reduced-flavor cocoa powder as a sugar replacer and bulk filler. The reduced-flavor cocoa powder has less bitter compounds compared to regular cocoa powder. Replacing a portion of the sugar in chocolate recipes with this reduced-flavor cocoa powder reduces calories while maintaining chocolate flavor.

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A healthy chocolate with lower sugar and higher nutrition compared to traditional chocolate. The chocolate contains ingredients like xylan, L-arabinose, and dietary fiber that provide health benefits like regulating lipid metabolism, lowering blood sugar, and promoting bowel regularity. The chocolate composition is centered around a core material like fruit paste, and a chocolate emulsion is added. The chocolate production process involves making the chocolate syrup with specific ingredient ratios, then mixing it with the core material to form the chocolate.

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Low sugar chocolate composition and manufacturing method that aims to reduce sugar content in chocolate while maintaining the organoleptic properties of conventional chocolate. The chocolate composition contains a water-in-oil emulsion made of cocoa butter, emulsifier, and a fat-crystal stabilized aqueous phase dispersed in the cocoa butter. The composition also has additional chocolate ingredients like natural sugar in less than 45% weight. The manufacturing method involves making the water-in-oil emulsion and combining it with other chocolate ingredients. The emulsion is prepared by heating the fat phase and aqueous phase separately, then adding the aqueous phase to the fat phase and stirring to emulsify. The fat phase is held at a temperature just below the melting point of desired crystal type to form stable fat crystal shells around the water droplets.

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Chocolate with reduced calories by replacing sugar and cocoa butter with alternatives that provide similar taste and texture. The chocolate contains erythritol as a low-calorie sweetener instead of sugar, and a water-in-oil emulsion instead of cocoa butter. The emulsion is made from cocoa butter, water, and an emulsifier. The chocolate composition also includes dietary fiber. This allows making dark or milk chocolate with lower energy values around 330 kcal/100g compared to standard chocolate's 530-580 kcal/100g. The reduced sugar, cocoa butter, and calories without compromising taste and texture.

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Chocolate composition with reduced sugar and improved mouthfeel using xylose as a sweetener instead of sugar. The chocolate contains xylose, sugar, cacao mass, cacao butter, and optionally dairy. The xylose masks the bitter taste of chocolate and improves oral solubility compared to using just sugar. The reduced sugar content makes the chocolate lower calorie and better for people with sugar restrictions.

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A process for making sugar-free chocolate that tastes like traditional dark chocolate and is suitable for people with diabetes and those following a sugar-free diet. The process uses natural sweeteners erythritol and stevioside instead of sugar. The chocolate is made by mixing grated cocoa, cocoa butter, erythritol, and stevioside in specific ratios, melanchuring, conching, tempering, casting, cooling, extracting, wrapping, and packing the chocolate. The exact ratios of cocoa, butter, erythritol, and stevioside are 55-64.5% cocoa, 25-35% butter, 10-13% erythritol, and 0.02-0.04% stevioside.

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Lyotropic composition for chocolate and chocolate substitutes that allows incorporating high levels of carbohydrates like fructose and glucose from natural sources into fats like cocoa butter. The composition is stable between 4-25°C and contains over 40% carbohydrates, 0.01-4% surfactants, and 2-10% moisture. The composition is made by preparing a carbohydrate solution and mixing it with fats. The high carbohydrate content is achieved by adjusting pressure and temperature during synthesis to remove excess solvent. This allows replacing sugar crystals with a stable liquid composition that can be used instead of sugar in chocolate production.

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Sugarless fermented chocolate composition and a method for preparing it. The method involves mixing cacao mass and dark cacao enzyme, aging at low temperature for 12 hours, and then aging at room temperature for at least a day. This produces a fermented chocolate composition without any added sugar. The composition can contain polyphenols, antioxidant compounds found in cacao.

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Low-fat, sugar-free, starch-free, and non-GMO chocolate food product that is suitable for people with diabetes, insulin resistance, gluten sensitivity, and other sugar sensitivities. The chocolate has a high melting point and is made using unique combinations of ingredients like cocoa, glycerin, pectin, coconut flour, and monk fruit extract. The chocolate is created using specialized processes like high-temperature baking to reduce starch content and provide a cake-like texture with very low carbs. The chocolate can be used as a dessert or baked product without added sugars or starches.

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Reducing the calorie content of chocolate by replacing sugar and cocoa butter with alternative sweeteners and emulsions. The method involves making an oil-in-water emulsion, like water in oil, replacing some of the cocoa butter. Erythritol, a low-calorie sweetener, is used instead of sugar. The emulsion and erythritol are mixed into the chocolate composition and melted chocolate is combined to make the final chocolate mass. This reduces the calorie count while maintaining chocolate texture and flavor.

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Low-calorie chocolate processing composition that provides a chocolate taste with reduced calories while maintaining a satisfactory chocolate feeling. The composition contains vegetable oils and fats instead of cocoa butter to lower the fat content, replaces sugar with maltitol, and adds a granular processed soy protein product. This blend improves the texture, melting, and spreading of the flavor in the mouth to overcome the loss of chocolate sensation when calories are significantly reduced. The soy protein provides a crunch and promotes fat dispersion during chewing.

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Low-carb chocolate instant products for people with diabetes and those on low-carb diets that have uniform, homogeneous dissolution without oil separation, and a rich chocolate flavor. The product contains cocoa butter, inulin, oligofructose, powdered milk, emulsifier, flavor, sweetener, and xanthan gum. The specific ranges of the component concentrations and particle sizes provide stability against fat bloom and prevent oil separation when mixed with hot water or milk. The product is dissolved in hot water or milk to make a low-carb chocolate beverage or used as a chocolate powder in desserts.

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Method for producing sugar-free chocolate called keobeochwo, using palatinose instead of sugar as a sweetener. The process involves aging, konching, tempering, and secondary aging steps to produce a chocolate with comparable taste and texture to sugar chocolate. The palatinose replaces sugar without affecting consumer acceptance or organoleptic qualities like chocolate flavor, fruity notes, sourness, bitterness, melting, and stickiness.

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Improved sucrose-free milk chocolate with taste and texture similar to conventional milk chocolate. The process involves using sucrose substitutes like polydextrose or specific sugar alcohols that don't crystallize at high temperatures. This prevents viscosity increases and agglomeration during processing. The chocolate is made in two steps: 1) Flavoring step where the sucrose substitutes are mixed with milk powder and cocoa butter at high temperatures. 2) Finishing step where the flavored mixture is conched with additional ingredients to achieve the final chocolate texture. By using sucrose substitutes with high temperature resistance, the chocolate develops a superior taste and texture similar to conventional milk chocolate.

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A method to produce full chocolate with reduced sugar content by using a modified chocolate recipe with a semi-synthetic sweetener instead of sugar. The modified chocolate composition contains whole milk powder, cocoa mass, semi-synthetic sweetener, cocoa butter, and lecithin. The reduced sugar chocolate can be made by mixing these ingredients in specific proportions to replace the sugar typically found in chocolate. The semi-synthetic sweetener used is a granulated compound like sorbitol or polydextrose.

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Lower calorie, sucrose-free chocolate with similar texture and taste to conventional milk chocolate. The chocolate is made by reducing the density of a chocolate composition with specific ingredients. The composition contains cocoa, milk, a low-calorie carbohydrate, an emulsifier, and a sweetener. The total fat content is around 30-40%. The reduced density is achieved by flaking the chocolate. The low-calorie carbohydrate has a lower metabolizable calorie content than sugar. The composition is substantially free of sucrose.

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A process for making sucrose-free, dietetic and/or teeth-sparing chocolate that avoids the formation of gritty agglomerates during manufacturing. The process involves using a crumb made from a specific composition of unsweetened evaporated milk, chocolate liquor, and cocoa butter with reduced water and fat content. The crumb is kneaded with lecithin, saccharin, cyclamate, and vanilla to make the chocolate. The low water and fat content of the crumb prevents agglomeration during tumbling and rolling, allowing a smoother chocolate texture without grittiness.

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