Professional Documents
Culture Documents
Chocolate
Chocolate
US005505982A
United States Patent [19]
Krawczyk et al.
[54] CHOCOLATE CONFECTION
[51]
11-13.
518-522.
MCCutcheons Emulsi?ers & Detergents; McCutcheon
References Cited
U.S. PATENT DOCUMENTS
3,023,104
[58]
5,505,982
Apr. 9, 1996
3,067,037
3,539,365
12/1962
11/1970 Durand
Herald etet a1.
a1. ..
3,573,058
4,109,018
426/62
559-566.
4,143,163
426/96
4,156,021
5/1979
Richardson
4,219,580
8/1980
Torres
4,232,052
11/1980
Nappen
. ... ...
99/1
. . . . ..
426/104
... . ...
. . . . ..
426/549
. . ...
. . . . ..
426/601
4,374,702
4,748,027
426/96
4,810,516
3/1989 Kong-Chan
.. 426/548
4,814,195
3/1989 Yokoyama
4,911,946
4,923,981
5,011,701
5,026,569
6/1991
Forand
5,132,128
7/1992
Rockland ..
.. .. . .
162/100
.... .. 426/633
426/658
426/602
426/573
. . . . . . . . ..
426/549
........ .. 426/658
426/602
426/96
5,209,942
426/573
420/99
5,366,742
OTHER PUBLICATIONS
[57]
ABSTRACT
8 Claims, N0 Drawings
5,505,982
1
CHOCOLATE CONFECTION
bagasse, sugar beet, cocoa, oats, and the like. The starting
particle size may range from 1.0 to 500 micrometers
(microns; u), with a preferred range of l to 50a for most
cellulose, and a most preferred range of from 1 to 20a. The
shape of the particles may be round or spherical, rod-like,
25
35
on texture or consistency.
60
5,505,982
3
HLB of the surfactant or surfactants used to make it. 15 monoglycerides, a product of Grinsted Products, anionic,
35
40
55
5,505,982
5
cellulose. Such ?ow can occur near, at, or above the melting
temperature of the surfactant or it can occur if the surfactant
is in solution or if the surfactant is dispersed or emulsi?ed.
ture foods.
45
65
5,505,982
7
15
25
or mouthfeel.
45
quantity.
50
55
60
5,505,982
10
relatively uniform size. Conching was done by a batch
process in a C. W. Brabender Prep Center unit. Conching
sweetener.
alternate sweetener.
The composite can also be used to provide a reverse phase
chocolate or a chocolate crumb.
20
EXAMPLE 1
Ingredient
25
30
2500 pounds per square inch (2000 psi, ?rst stage, 500 psi
second stage). The homogenized mixture at 600 C. (140
F.) was then pumped by a Moyno pump from a holding tank
5,505,982
11
12
homogenizer ?rst at 2500 psi then at 500 psi, and then spray
dried to form a powder.
10
30
EXAMPLES 6 (a-o)
EXAMPLE 4
Use in Chocolate
weight. This dried powder also would not wet easily when
added to water indicating that the surface of the coprocessed
microcrystalline cellulose was still modi?ed compared to
untreated microcrystalline cellulose.
35
EXAMPLE 3
Dry Coprocessing
65
5,505,982
13
14
(the rest of the 7% saved from the ?rst step) and lecithin
(0.5%) if required to reduce process viscosity in the ?nish
conch. Product temperature during the process should not
exceed 87.8 C. (190 F.) for dark chocolate, or 65.6 C.
(150 F.) for milk chocolate.
5. Temper the ?nished chocolate as follows: Pour out about
2/3 of the warm ?nished chocolate onto a marble table.
Spread the chocolate into a thin layer about l/4" deep onto
15
20
TABLE 1
E?ect of additives in chocolate.
6a
Cellulose Surfactant
Ratio
% in
Choc. Evaluation
none
(standard of
reference)
6b FD006 (none)
10%
5%
20%
6%
6e
20%
10%
6f.
10%
10%
no chalkiness; a little
greasy
standard - no
detectable difference
slow melting, palate
adhesion
6%
6%
6%
20%
4%
6%
6]
20%
6%
detergent olf
taste, not chalky
of)c ?avor, waxy
almost standard
oxidized lecithin
taste; not chalky
6k FDOO6 glycerine
10%
6%
20%
6%
6m FDOO6 maltodextrin
6n FDlOO (none)
10%
6%
4%
texture
5,505,982
15
16
TABLE 2
Relative chalkiness
Additive type.
Cellulose only
coprocessed S
2.4
2.1
2.7
2.7
1.7
levels.
10
no-additive control
5% 2.9
10% 4.8
20% 7.2
EXAMPLE 7
EXAMPLE 9
30
Dispersion of Surfactant
diiferences.
EXAMPLE 8
35
40
45
mouth-coating.
The results of the testing showed improved mouth feel
characteristics in all three attribute groups. Cellulose alone 50
had a considerable gritty or chalky feel depending on the
EXAMPLE 10
vegetable fat, and ?avoring are then added, and the mixture
mixing.
65
5,505,982
17
18
TABLE 3
Control
Neat Cellulose
Composite
Ingredients
%/grams
%lgrarns
%/grams
Dark Chocolate
62.18%
1200 grams
31.09%
56.99%
1100 grams
31.09%
56.99%
1100 grams
31.09%
600 grams
600 grams
Hydrogenated
6.22%
Coconut Oil
Rum Flavor
120 grams
0.52%
10 grams
Composite
Neat Cellulose
Hazelnut Paste
Total
600 grams
1.45%
1.45%
28 grams
0.52%
10 grams
28 grams
0.52%
10 grams
0%
0%
9.95%
0.00 grams
%
0.00 grams
0.00 grams
9.95%
192 grants
192 grams
0%
0.00 grams
20
100.00%
1930 grams
100.00%
1930 grams
100.00%
1930 grams
'
Preferred ingredients:
25
30
of Virginia Dare.
TABLE 4
Caramel
35
Ingredients
sorbitan monostearate.
Sugar
EXAMPLE ll
40 Water
45
Composite
%lgrams
Composite
%/gra.ms
20.21%
18.94%
18.94%
(630 g)
(680 g)
(630 g)
13.44%
18.89%
18.89%
(452 g)
(678 g)
(678 g)
33.65%
31.53%
31.53%
(1132 g)
(1132 g)
(1132 g)
Sweetened
20.21%
18.94%
18.94%
Condensed
(680 g)
(680 g)
(680 g)
6.69%
63 DE Corn Syrup
Caramel
Control
%/g'ra.ms
Skim Milk
Butter Oil
11.77%
6.69%
(396 g)
(240 g)
(240 g)
0.28%
0.28%
Vanilla
0.30%
(10 g)
(10 g)
(10 g)
Lecithin DA 51
0.21%
0.19%
0.19%
50
(7 g)
(7 g)
(7 g)
Salt
0.21%
0.19%
0.17%
(7 g)
(7 g)
(7 g)
Composite
0%
0%
4.35%
(0 g)
(0 g)
(156-0 g)
Neat Cellulose
0%
0.00 g
4.35%
156.0 g
0%
0.00 g
55
Total
100%
100%
100%
(3364 g)
(3590 g)
(3590 g)
boiled off to get the proper structure for the soft caramel.
Typically each caramel has the same ingredients but differ
60
Preferred ingredients:
Dixie Crystals extra ?ne granular sugar, Savannah Sugar
Re?nery, Savannah Foods and Industries, Inc.
Staley Sweetose 4300, 63DE corn syrup, A. E. Staley
Manufacturing, Co.
65
5,505,982
20
19
Metarin DA51 lecithin, a product of Lucas Meyer, Inc.
Premier ?ne ?ake salt, Cargill Salt Division.
Avicel FD 006 microcrystalline cellulose. Avicel is a
trademark of the FMC Corporation.
Atmos 150K glycerol monostearate having an HLB of
3.5. Atmos is a trademark of Witco Corporation.
Composite is a particle with a median size of approxi
mately 10 micron that is an 90/10 w/w Avicel FD008
microcrystalline
celluloselAtmosl50K
glycerol
TABLE 5-continued
Fudge
Neat
EXAMPLE 12
15
%lgrams
%/gra.rns
Vanilla
0.22%
0.16%
0.16%
(10 g)
(10 g)
(10 g)
0.19%
0.14%
0.14%
(8-5 g)
(8-5 g)
(8-5 g)
Salt
0.19%
0.14%
0.14%
(8-5 g)
(8-5 g)
(8-5 g)
Compsosite
0%
0.00%
6.75%
(0 g)
(0 g)
(412-4 g)
0%
6.75%
0%
(0.00 g)
(412.4 g)
(0.00 g)
Neat Cellulose
Total
Composite
Control
10 Lecithin DA51
monostearate.
Fudge
Cellulose
Ingredients
25
100%
100%
100%
(4521.4 g)
(6105.4 g)
(6105.4 g)
Preferred ingredients:
Dixie Crystals extra ?ne granular sugar, Savannah Sugar
Re?ner, Savannah Foods and Industries, Inc.
Staley Sweetose 4300, 63DE, corn syrup, A. E. Staley
Manufacturing Co.
35
shape.
The recipe used for the control and two different products,
microcrystalline
ni?cantly (67%) less fat than the control; yet, the fudge
containing the composite is comparable in taste and texture
celluloselAtmos150K
glycerol
monostearate.
to the control and has a better texture than does the sample
45
with cellulose alone.
EXAMPLE 13
TABLE 5
Nougat
Fudge
Cellulose
Composite
Ingredients
Control
%lgrams
%/grams
Sugar
25.04%
18.54%
18.54%
(1132 g)
(1132 g)
(1132 g)
Water
17.52%
38.92%
38.92%
(792 g)
(2376 g)
(2376 g)
63 DE Corn
25.04%
18.54%
18.54%
Syrup
(1132 g)
(1132 g)
1132 g
Sweetened
15.04%
11.14%
11.14%
Concensed
(680 g)
(680 g)
(680 g)
Skim Milk
Butter Oil
11.77%
1.96%
1.96%
(532 g)
(119.6 g)
(119.6 g)
Icing Sugar/
2.50%
1.85%
1.85%
Fondant
(113.2)
(113.2 g)
(113.2 g)
Sorbitol
2.50%
1.85%
1.85%
(113.2 g)
(113.2 g)
(113.2 g)
60
5,505,982
21
22
EXAMPLE 15
TABLE 6
Pudding
Nougat
Control
Neat Cellulose
Composite
Ingredients
%/grarns
%/grams
%/grams
Sugar
27.43%
25.29%
25.29%
1300 grams
8.44%
400 grams
33.76%
1600 grams
0.84%
40 grams
0.84%
40 grams
6.33%
300 grams
10.55%
500 grams
2.11%
100 grams
1300 grams
15.56%
800 grams
31.13%
1600 grams
0.78%
40 grams
0.78%
40 grams
5.84%
300 grams
9.73%
500 grams
1.95%
100 grams
1300 grams
15.56%
800 grams
31.13%
1600 grams
0.78%
40 grams
0.78%
40 grams
5.84%
300 grams
9.73%
500 grams
1.95%
100 grams
Water
63 DE Corn
Syrup
Malt Extract
Egg Albumen
Water
Invert Sugar
Cocoa Powder
Icing Sugar/
2.11%
0.97%
0.97%
Fondant
100 grams
7.59%
360 grams
0%
50 grams
4.4%
226 grams
0%
50 grams
4.4%
226 grams
3.58%
0.00 grams
0%
0.00 grams
0.00 grams
3.58%
1840 grams
184.0 grams
0%
0.00 grams
100.00%
4740 grams
100.00%
5140 grams
100.00%
5140 grams
Cellulose or
Composite
Neat Cellulose
Total
Preferred ingredients:
LII
15
20
25
30
Pudding
Control
Weight %
Composite
Weight %
1% Fat Milk
84.86
84.86
Sugar
10.37
9.37
Corn Starch
80% mcc/20% ssl
4.53
0.00
4.53
1.00
Table Salt
Two~fold Vanilla
0.13
0.11
0.13
0.11
100.00%
100.00%
Ingredients
35
Corporation
Egg white solids, spray dried, P-1l0, a product of Hen
Extract
Total
ration
Cocoa Barry
12X fondant and icing sugar, a product of American
45
55
erol ester.
EXAMPLE 14
Chocolate Chip
Preferred Ingredients:
Emulsilac sodium stearoyl lactylate, a product of Witco
65
5,505,982
23
24
hour.
One hour after the breads have been removed from the
oven, they are compared. The taste and texture are compa
rable.
EXAMPLE 17
Low Fat Meat
l0
desired fat levels. Chop a lean meat portion, add salt, sodium
nitrite and half the volume of water as 50% water/50% ice;
TABLE 9
15
Reduced Fat Chocolate Mousse
25
Composite
Percent
Percent by Weight
by Weight
Water
64.89
64.45
Sugar
Non-Fat Dry Milk
15.00
6.10
15.00
6.10
5.00
2.55
2.00
2.00
5.00
2.55
2.00
2.00
Ingredients
20
Cellulose-no
composite
1.75
1.75
0.50
0.50
0.55
Composite
0.00
Emulsifer
0.11
0.00
Carrageenan
0.10
0.10
100.00%
100%
30
Total
TABLE 8
Preferred ingredients:
Ingredients
Lean Meat Blend
3.6% Fat
Composite
Fat Meat Blend
48.1% Fat
Water
Salt
Seasoning
Sodium
Control
%
Composite
%
20.33
33.92
0.00
1.50
52.47
24.38
21.73
2.20
34.43
2.20
3.22
0.04
3.22
0.04
Erythorbate
Sodium Nitrite
0.01
0.01
Carageenan
0.00
0.30
100.00%
100.00%
Total
Ingredients:
35
45
of FMC Corporation.
55
Whipped Topping
1. Using a high speed mixer, disperse NovagelRCN l5
EXAMPLE 18
microns.
Composite is a particle with a median size of approxi
mately 15-20 micron that is a 80/20 w/w microcrys
talline cellulose/Lactodan p22 k
EXAMPLE 19
50
5,505,982
25
26
2 1/2 to 3 minutes.
TABLE 10
10
Salad Dressing
Whipped Topping
Ingredients
Cellulose(no composite)
Percent
Percent by Weight
by Weight
Water
62.90
61.10
12.50
9.00
12.50
9.00
Partially hydrogenated
vegetable oil
7.00
7.00
6.00
2.00
6.00
2.00
20
coprocessed
microcrystalline
cellulose/guar
Composite
Polysorbate 60
0.00
0.30
2.25
0.00
Cellulose gum
0.15
0.15
Distilled monoglycerides
0.15
0.00
100.00%
100.00%
Total
Preferred Ingredients:
MCC
Weight Percent
Composite
Weight Percent
Water
54.08
54.08
15.00
15.00
Vegetable oil
Sorbitol (70% solution)
12.00
10.00
12.00
10.00
4.50
3.54
Composite
Starch-purity 420
0.00
2.00
1.20
2.00
Salt
Mustard Powder
Xanthan Gum
1.50
0.30
0.25
1.50
0.30
0.25
Polysorbate 60
0.24
0.00
Onion Powder
0.10
010
White Pepper
0.02
0.02
Ascorbic Acid
0.01
0.01
100.00%
100.00%
Ingredients
Composite
25
Total
EXAMPLE 21
30
Non-Dairy Creamer
A reduced fat, non-dairy creamer is prepared using the
40
product at 0 to 10 F.
EXAMPLE 20
Salad Dressing
45
and ?nally tasted. Each appears the same and has the same
characteristics for blending and for taste, as does the other.
TABLE 12
Non-Dairy Creamer
Control
Weight Percent
Composite
Weight Percent
Water
74.50%
74.50%
36 DE Corn Syrup
Solids
12.75%
12.15%
Hydrogenated Soybean
10.0%
10.0%
Part H
55
2.5%
2.5%
Sodium Stearoyl
0.10%
0.00%
0.05%
0.10%
0.00%
0.00%
0.10%
0.75%
100.00%
100.00%
Lactylate
Polysorbate 60
Dipotassium Phosphate
60 Composite
Total
Oil
Sodium Caseinate
Preferred Ingredients:
65
5,505,982
27
28
and
PolyconT60K
polyoxyethylene
sorbitan
EXAMPLE 22
Emulsi?er
Avicel RC-591F
Cellulose Gel
10
Part I
Composite
0.35
1.0
0.00
0.40
0.00
1.75
63.91
64.51
Total
100.00%
100.00%
EXAMPLE 23
particle size.
Part II
spread.
Aqueous portion
Disperse AvicelRC59lF cellulose gel in available water
Add xanthan gum and allow 5 minutes for complete incor
Composite
Weight Percent
Water
minutes.
Part III
Control
Weight Percent
poration.
25
F.122 F.).
Part IV
Extrude, then cut and pan fry at 173 C. (3459) for 30
seconds, then quick freeze and store.
TABLE 14
45
Aqueous Portion
Aqueous Portion
50
C.(104 E).
55
% FAT
40%
Ingredients
0.8
0.08
0.50
0.2
Water to 100 %
Color and ?avor
to 100%
to suit
TABLE 13
TABLE 15
Ingredients
Potato Granules
Control
Weight Percent
Composite
Weight Percent
26.49
26.49
7.02
5.62
0.70
0.53
0.70
0.53
Lipid Portion
60
Lipid Portion
65
% Fat
40
40
Ingredients
Soya oil
Hydrogenated Soya Oil
%
20
11.64
%
20
7.9
6.50
11.64
5,505,982
29
30
heated to about 933 C. (200 F.) by boiling water is placed
TABLE l5-continued
Lipid Portion
Distilled monoglyceride
Composite
0.35
0.00
000
1.75
Flavor
to suit
to suit
Preferred ingredients:
AvicelRC59l cellulose gum. Avicel is a trademark of
FMC Corporation
EXAMPLE 24
pounds per square inch (2500 psi ?rst stage, 500 psi second
stage). The homogenized mixture was then pumped at 60
C. (140 F.) by a Moyno pump at setting #2 from a holding
20
25
hydration of ingredients.
2,000 pounds per square inch (?rst stage) and 500 pounds
per square inch (second stage).
5. Cool the mixture rapidly to 5 C. (40 F.). Age and mix
overnight, if desired.
*EXAMPLE 26
35
TABLE 16
% Solids
% Solids
Butterfat
Milk solids nonfat
Sucrose
4.00
12.50
11.00
4.00
12.50
11.00
5.00
4.30
Avicel RC5811
0.40
0.40
Example 2.5.
Ingredients
cellulose gel
Composite
0.00
1.00
Cellulose gum
0.10
0.10
Carrageenan
0.01
0.01
Emulsi?er
Total Solids
0.30
33.31
0.00
33.31
45
EXAMPLE 27 (a-o)
50
60
Ingredient
5,505,982
31
32
mixing. The dry conch period began when small dough balls
appeared in the mixture and then continued for two hours.
Wet conch began at the conclusion of this two hour period
291.00 Pa.
in the same mixer. The speed was set at 45-50 rpm, and a
value=25l.00 Pa.
30 Tween 60, sorbitan monostearate from Surfactants.
Viscosity and yield value are too high to measure.
dry conch step. After mixing was completed, the speed of the
mixer was maintained at approximately 20-45 rpm at which
time the wet conch began and then continued for a period of
two hours. At the conclusion of the conching the mass was
removed from the Brabender Sigma Mixer. When the choco
late reaches a temperature of 489 C. (120 F.), two-thirds
20
3a Triodan @ R-9O
3b Triodan R-55
3c Span 55
30
3d Polycon S-80
3e YN lecithin
3f Emphos TM D7030
3g Panodan 150K
3h S570
excellent ?avor
3i
Myverol P-O6
3j
Atmul 2622K
3k Atmul 84K
45
Dimul DDMK
3m Myverol SMG
3n Myvacet 9-45
value=l09.50 Pa.
30 Tween 60
50
value=l50.l0 Pa.
3h S570, sucrose monostearate from Mitsubishi-Kasei Food. 55
EXAMPLE 28 (a-d)
Batch Preparation Of Dark Chocolate Having a Fat
Content of ~27% Comparing Various Methods of
Reducing the Fat Content
By the method of EXAMPLE 27 four formulations of
reduced fat (~27%) chocolate were prepared and evaluated
for viscosity and yield value. Table 18 shows the formula
tions and the calculated values.
5,505,982
33
34
TABLE 18
Formulation
*4a
grams
Ingredients
Chocolate liquor
Sugar
Cocoa butter
YN
Admul WOLb
FD 006 cellulose
FD 006/YNc
FD 006/Amul WOLd
Lecithin
Viscosity
Yield value
*4b
grams
*4c
grams
*4d
grams
224.90
252.60
208.70
215.00
208.70
215.00
208.70
215.00
14.95
2.53
2.53
28.25
23.20
23.20
2.53
2.53
45.54
45.55
2.50
3.29 Pa
13.4 Pa-s
2.50
3.83 Pa
108.70 Pass
25.30
25 .30
2.50
5.46 Pa
27.14 Pa-s
2.50
3.45 Pa
9.11 Pa~s
EXAMPLE 29 (a-e)
mm (0.25 inch). The ?rst unit was set up for dry conching,
and the second unit for wet conching. Both units were heated
at 71.1 C. (160 F.). Residence time in each unit was
inch). The ?rst unit is set up for dry conching, and the second
unit for wet conching. Both units are operated at 37.8-48.9
C. (100-120 F.). Residence time in each unit is approxi
mately 58 minutes, and the product temperature during this
time is not allowed to exceed 65.6 C. (150 F.). The
approximately 58 minutes, and the temperature during this 40 are followed except that the temperature at which tempering
is complete is 27.8 C. (82 F.), and the ?nal temperature
time was not allowed to exceed 87.8 C. (190 F). The
after mixing the tempered chocolate with the one-third that
tempering and molding procedures described in Example 27
is
not tempered is 30 C. (86 F.). The speci?c formulations
were followed. The speci?c formulations follow in Table 19.
follow in Table 20.
TABLE 19
Formulation
19a
19b
19c
19d
19e
Ingredients
kilograms
kilograms
kilograms
kilograms
kilograms
Chocolate liquor
Sugar, 4X
Cocoa butter
FD 006
Lecithin
Percent fat
Viscosity
Yield value
2.413
2.713
0.463
0.000
0.028
32.0
1.52 Pa-s
24.81 Pa
2.304
2.486
0.517
0.281
0.028
30.2
1.05 Pa-s
14.83 Pa
2.304
2.486
0.417
0.281
0.028
30.0
1.55 Pa-s
22.03 Pa
2.191
2.259
0.572
0.558
0.028
30.2
1.49 Pa-s
13.29 Pa
2.191
2.259
0.476
0.558
0.028
29.5
2.25 Pa-s
20.58 Fa
EXAMPLE 30 (a-e)
Continuous Preparation of Milk Chocolate Full and
Reduced Fat Formulations
In a 6 liter Sigma/Z mixer heated to 544 C. (130 F.) are
mixed at 45 rpm the chocolate liquor, milk powder, sugar,
5,505,982
35
36
TABLE 20
Formulation
30a
30b
30c
30d
30c
Ingredients
kilograms
ldlograms
kilograms
kilograms
kilograms
Chocolate liquor
Sugar, 4X
Milk Powder
Cocoa butter
PD 006
Lecithin
Percent fat
0.599
2.640
1.034
1.143
0.000
0.027
30.4
Viscosity
Yield value
2.28 Pa-s
22.20 Pa
0.544
2.558
0.871
1.170
0.272
0.027
30.0
0.544
2.558
0.871
0.925
0.281
0.027
28.1
0.490
2.449
0.735
1.197
0.544
0.027
30.0
3.47 Pa-s
4484 Pa
0.490
2.449
0.735
0.767
0.544
0.027
28.3
2.69 Pa-s
39.36 Pa
EXAMPLE 31 (a-f)
TABLE 22
Formulation
20
32
32d
32B
32f
Ingredients
grams
grams
grams
grams
grams
grams
Chocolate
208.7
208.7
208.7
208.7
208.7
208.7
145
145
94 5
94'5
94'5
132-3
13-3
32b
32
3.
liquor
Sorbiml
'
945
Rafliline
110.0
110.0
16mm
23 2
23 2
mfg:
'
'
'
'
'
'
in Table 21.
MCC/Sur-
50.6
50.6
50.6
50.6
50.6
50.6
Lecithin
2.5
2.5
2.5
2.5
2.5
2.5
Aspartame @
0.5
0.5
0.5
0.5
152(2)
13-2
factant
TABLE 21
Fommmion
35
Ingredient
31a
grams
31b
grams
31c
grams
31d
grams
3le
grams
31f
grams
Chocolate
208.7
208.7
208.7
208.7
208.7
208.7
215.0
145 0
175.0
214 5
Acesulfame
K
0.5
0.5
EXAMPLE 33 (at-d)
liquor
Mmml
'
130.0
Xylitol
Isomalt
70.0
85.0
Cocoa
40
'
40.0
214.5
23.2
23.2
23.2
23.2
23.2
23.2
50'6
25
506
25
50'6
2,5
50's
25
506
2.5
50'6
25
05
butter
Lmimm
Aspartame @
cgulfame
0.5
50
EXAMPLE 32 (a-f)
TABLE 23
55
Formulation
33a
grams
33b
grams
33c
grams
33d
grams
Chocolate liquor
Caprenin @
MC'l(M5/Cl0)
Maltitol
Lactitol
Rafn'line
42.0
100.0
42.0
42.0
100.0
42.0
94.5
100.0
94.5
Litesse
1200
120.0
Ingredients
60
104.5
100.0
104.5
110.0
110.0
Cocoa powder
90.0
90.0
90.0
90.0
MCC/Surfactant
50.5
50.5
50.5
50.5
5,505,982
37
38
TABLE 23-c0ntinued
TABLE 25
Formulation
Ingredients
Formulation
33a
grams
33b
grams
33c
grams
33d
grams
2.5
0.5
2.5
0.5
2.5
0.5
2.5
0.5
Lecithin
Aspartame
10
EXAMPLE 34 (a_b)
_
Ingredients
35a
grams
35b
grams
Chocolate liquor
Sweetened condensed milk
105.0
750.0
105.0
750.0
45.0
90.0
3.75
45.0
Fat content
21%
13%
15
EXAMPLE 36
Chocolate
3.75
90.0
25
TABLE 24
Formulation
35
*lla
11b
Ingredients
grams
grams
Chocolate liquor
Sugar
42DE Corn Syrup
375.6
375.6
93.9
375.6
375.6
93.9
Cocoa butter
Lecithin
MCC/Surfactant
Water
75.1
4.7
75.1
27%
4.7
75.1
75.1
20%
EXAMPLE 37 (ab)
Batch Preparation Of Milk Crumb Containing
Surfactants
is then cut into smaller pieces to be consumed. The formu 65
lations of reverse phase, crisp, milk chocolate are shown in
In a Brabender Prep Center Sigma mixer heated to 73
Table 25
C. (163.40 E.) are placed 405.45 grams of sweetened con