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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Sugar replacement for cocoa products. The replacement comprises a composition obtainable from cocoa pulp or cocoa pulp extract. The composition includes sugars such as sucrose, glucose, and fructose, the sweetness is provided from natural sources, and preferably also contains other ingredients that contribute to the chocolate flavor of the cocoa pods.

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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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A method to prepare heat-resistant chocolate products that don't melt or become sticky at high temperatures. The method involves mixing ingredients like sucrose, reducing sugars, cocoa components, and chocolate-compatible fats in specific proportions. The mixture is aged at temperatures below 40°C to develop heat resistance. The resulting chocolate has increased heat stability without compromising taste or texture.

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Using materials derived from cocoa fruit to make chocolate products with higher sugar content and alternative sources of sweetness. The method involves preparing a mixture of cocoa seeds, pulp, and non-pulp parts. This mixture can be treated with enzymes to break down polysaccharides and increase monosaccharide content. The treated mixture is dried to form a concentrated sweet mass. This sweet mass can be used to replace traditional cocoa mass in chocolate making to increase sugar content. The resulting chocolate has natural sweetness from cocoa fruit components.

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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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Sports-specific energy chocolate with reduced sugar and calories compared to regular chocolate. The recipe uses cocoa butter, cocoa powder, whole milk powder, lecithin, soy phospholipids, and thea brown tea powdered sugar. The thea brown tea powdered sugar is made by fermenting green tea extract with Aspergillus niger spores. This chocolate has a lower sugar content than regular chocolate and contains compounds from fermented tea that may enhance athletic performance.

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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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