Chocolate products with sucrose fatty acid polyester fat substitutes

Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters are provided which have texture and mouthfeel properties similar to conventional chocolate products. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent. The sucrose fatty acid polyesters used do not necessarily mimic the theological and thermal properties of cocoa butter. Rather, the desired texture and mouthfeel properties of the chocolate products of this invention are obtained by incorporating a hydrogenated or hardened oil (i.e., a hardstock triglyceride) and an emulsifier selected from the group consisting of lactylated glycerides, sorbitan esters, acetylated glycerides, polysorbate esters, and polyglycerol esters, along with the one or more sucrose fatty acid polyesters, into conventional chocolate formulations containing essentially no cocoa butter or substantially reduced levels of cocoa butter. In one especially preferred embodiment, two sucrose fatty acid polyesters of different firmness and having high levels of sucrose fatty acid octaesters are employed. The improved chocolate products have similar texture and mouthfeel properties of conventional chocolate with significantly fewer calories and lower fat content. Moreover, the texture and mouthfeel properties can be varied for various uses by varying the relative proportions of the sucrose fatty acid polyesters and the hardened oil.

FIELD OF THE INVENTION 
The invention generally relates to the field of chocolate products, 
especially low-fat or reduced-fat chocolate products. More specifically, 
this invention relates to low-fat or reduced-fat chocolate products having 
texture and mouthfeel similar to conventional chocolate products. The 
chocolate products of this invention are prepared using a sucrose fatty 
acid polyester or a blend of sucrose fatty acid polyesters in place of the 
conventional cocoa butter constituent. 
BACKGROUND OF THE INVENTION 
Chocolate is a highly desirable confection product which has unique texture 
and flavor release properties in the mouth. Many of these desirable 
properties are generally attributable to the fat component of 
chocolate--cocoa butter--which has a narrow melting point range just 
slightly below normal body temperature and a sharp melting curve. 
Accordingly, the desirable flavor release and organoleptic sensations of 
chocolate occur rapidly as the chocolate melts in the mouth. 
Conventional chocolate products generally contain about 30 to 60 percent 
sugar, about 10 to 70 percent chocolate liquor (which normally contains 
about percent cocoa butter), about 20 to 25 percent added cocoa butter, 
and about 1 percent flavor and other constituents. Typically, such 
chocolate products contain about 30 to 34 percent total fat in the form of 
cocoa butter. Unfortunately, therefore, conventional chocolate products 
are generally high in undesirable saturated fats and calories. Due to the 
relatively recent interest in reducing calorie and saturated fat intake in 
the diet, there has been an increased interest in providing 
reduced-calorie and/or reduced-fat chocolate products. Most of these 
efforts have attempted to provide a substitute for the cocoa butter 
component in conventional chocolate products. 
For example, U.S. Pat. No. 4,810,516 (Mar. 7, 1989) provided a low-calorie, 
low-fat chocolate product containing an artificial sweetener, a bulking 
agent, and a cocoa butter substitute. The cocoa butter substitute 
consisted of a nondigestible fatty polyester or polyether having the 
approximate melting properties of cocoa butter. Specifically, the cocoa 
butter substitute was required to have a melting temperature of 30.degree. 
to 36.degree. C. and a solids content index of at least 66 at a 
temperature of 6.6.degree. C. below its clear melting point. One example 
of a suitable cocoa butter substitute was a sucrose esterification product 
having myristate and laurate fatty acid ester groups in a molar ratio of 
about 5:3 and a degree of esterification of 7.5 or higher. U.S. Pat. No. 
4,822,875 (Apr. 18, 1989) provided a cocoa butter substitute comprising 
sucrose fatty acid esters having at least four fatty acid ester groups 
wherein the fatty acid groups consisted of about 25 to 50 percent lauric 
acid, from about 50 to 75 percent palmitic acid, and up to about 5 percent 
of other fatty acids. Thus, in order to achieve the required melting 
properties (i.e., mimicking cocoa butter), these cocoa butter substitutes 
had to be controlled very carefully as to the types of fatty acids, their 
ratios, and the overall degree of esterification. As can be seen from 
these patents, only a few specific sucrose fatty acid esters were suitable 
for use as cocoa butter substitutes in chocolate products. 
European Patent Publications 350,981 A1 (published Jan. 1, 1990) provides a 
hard-fat substitute for chocolate confectionery products. This hard-fat 
substitute consisted of an indigestible polyol fatty acid polyester 
wherein the fatty acid resides were derived from certain substantially 
fully hardened vegetable oils. The fatty acid residues were selected to 
achieve the desired melting characteristics and preferably were derived 
from fully hardened palm oil, palm kernel oil, and coconut oil. European 
Patent Publication 377,237 A2 (published Jul. 11, 1990) relates to 
confectionery products containing indigestible polyol fatty acid 
polyesters wherein at least 60 percent of the fatty acid residues consist 
of lauric and/or stearic acids. It is reported that the use of lauric and 
stearic acid residues allows for processing advantages without adversely 
effecting the required melting profiles. European Patent Publication 
378,876 A2 (published Jul. 25, 1990) provides a fat substitute consisting 
of an indigestible polyol fatty acid polyester wherein the fatty acid 
consisted of at least 30 percent of trans-hardened unsaturated fatty 
acids, especially trans-hardened oleic acid. The incorporation of the 
trans-hardened unsaturated fatty acid is said to allow a greater 
compositional flexibility in regard to suitable fatty acid groups without 
an adverse effect upon the melting profile. European Patent Publication 
410,506 A2 (published Jan. 30, 1991) relates to polyol fatty acid 
polyesters, defined in terms of their melting profiles, which are suitable 
for use in chewy confectionery products. European Patent Publication 
410,507 A2 (published Jan. 30, 1991) relates to the use of polyol fatty 
acid polyesters in aerated or whipped products, including chocolate. Once 
again, suitable polyol fatty acid polyesters are selected and identified 
in terms of their melting characteristics. European Patent Publication 
416,665 A2 (published Mar. 13, 1991) relates to the use polyol fatty acid 
polyesters, also defined in terms of melting characteristics, for use in 
soft confectionery products. Thus, it is still apparent from these 
just-listed publications that suitable polyol fatty acid polyesters 
suitable for use as cocoa butter substitutes in chocolate products must be 
carefully selected based on their melting characteristics. The requirement 
to mimic, or at least approximate, the melting characteristics of cocoa 
butter significantly impacts the ability to use such polyesters in 
confectionery products. 
U.S. Pat. No. 4,888,196 (Dec. 19, 1989), U.S. Pat. No. 5,023,106 (Jun. 11, 
1991), U.S. Pat. No. 5,066,510 (Nov. 19, 1991) , and U.S. Pat. No. 
5,071,669 (Dec. 10, 1991) generally relate to the use of mixtures of 
certain triglycerides in confectionery products. These triglycerides have 
certain ratios of medium chain saturated fatty acid residues (generally to 
C.sub.10) and long chain saturated fatty acid residues (generally C.sub.20 
to C.sub.24) in the three ester positions in order to obtain the desired 
melting and organoleptic properties. U.S. Pat. No. 5,071,669 was directed 
towards the use of blends of these or similar triglycerides with 
nondigestible polyol polyesters in various food products, including 
chocolate products. The polyol polyesters used can be either liquid or 
solid at body temperature. 
It would be desirable, therefore, to provide additional chocolate products 
and additional cocoa butter substitutes having low or reduced fat content 
which maintain the texture and flavor characteristics of conventional 
chocolate products. It would also be desirable to provide chocolate 
products containing sucrose fatty acid polyesters which are not required 
to mimic the rheological and thermal properties of cocoa butter. The 
compositions of this invention generally provide such low-fat or 
reduced-fat chocolate products having such characteristics. 
SUMMARY OF THE INVENTION 
The present invention relates to chocolate products, especially low-fat or 
reduced-fat chocolate products containing sucrose fatty acid polyesters in 
place of all or some of the cocoa butter normally used in chocolate 
products. The chocolate products of the present invention have texture and 
mouthfeel similar to conventional chocolate products. The sucrose fatty 
acid polyesters used do not necessarily mimic the rheological and thermal 
properties of cocoa butter. Rather, the desired texture and mouthfeel 
properties of the chocolate products of this invention are obtained by 
blending one or more sucrose fatty acid polyesters with a hardened oil 
(i.e., hardstock triglycerides), lecithin, and a second emulsifier such as 
lactylated glycerides, sorbitan esters, acetylated glycerides, polysorbate 
esters, and polyglycerol esters, into chocolate formulations containing 
essentially no cocoa butter or significantly reduced levels of cocoa 
butter. In one especially preferred embodiment, two or more sucrose fatty 
acid polyesters of different firmness and having high levels of sucrose 
fatty acid octaesters are employed. The improved chocolate products of the 
present invention have texture and mouthfeel properties similar to 
conventional chocolate with significantly fewer calories and lower fat 
content. Furthermore, the texture and mouthfeel properties can be varied 
for various uses by varying the relative proportions of the sucrose fatty 
acid polyesters and hydrogenated oil. 
One object of the present invention is to provide a reduced-fat chocolate 
product comprising sugar or an artificial sweetener, a cocoa source, a 
sucrose fatty acid polyester, a hydrogenated oil, lecithin, milk powder, 
and an emulsifier selected from the group consisting of lactylated 
glycerides, sorbitan esters, acetylated glycerides, polysorbate esters, 
and polyglycerol esters, wherein the relative amounts of the sucrose fatty 
acid polyester and the hydrogenated oil are such that the product has 
chocolate-like texture and mouthfeel. 
Another object of the present invention is to provide a reduced-fat 
chocolate product containing about 25 to 35 weight percent oleaginous 
components, said product comprising: 
(1) about 5 to 20 weight percent of a cocoa source selected from the group 
consisting of cocoa powder and chocolate liquor; 
(2) 0 to about 20 weight percent milk powder; 
(3) about 35 to 55 weight percent sugar or artificial sweetener with a 
bulking agent; 
(4) 0 to about 35 weight percent of a first sucrose fatty acid polyester; 
(5) 0 to about 35 weight percent of a second sucrose fatty acid polyester; 
(6) about 0.2 to 1.0 weight percent lecithin; 
(7) about 0.5 to 3 weight percent of a hydrogenated oil; and 
(8) about 0.1 to 1.5 weight percent of an emulsifier selected from the 
group consisting of lactylated glycerides, sorbitan esters, acetylated 
glycerides, polysorbate esters, and polyglycerol esters; 
wherein the total amount of the first and second sucrose fatty acid 
polyesters is in the range of about 10 to 35 weight percent and wherein 
the product has mouthfeel, texture, firmness, and snap similar to 
conventional chocolate products containing cocoa butter. 
These and other objects and advantages will be apparent from a 
consideration of the present specification. 
DETAILED DESCRIPTION OF THE INVENTION 
The compositions of the invention are prepared, as detailed below, from 
sugar or an artificial sweetener, a cocoa source, at least one sucrose 
fatty acid polyester, a hydrogenated oil, lecithin, an emulsifier selected 
from the group consisting of lactylated glycerides, sorbitan esters, 
acetylated glycerides, polysorbate esters, and polyglycerol esters, and 
milk powder. Additionally, flavor or similar ingredients can also be 
incorporated therein. These compositions contain two different 
emulsifiers. Lecithin, the first emulsifier used in the present 
composition, is normally the only emulsifier used in conventional 
chocolate products. The second emulsifier used in the present composition 
is a lactylated glyceride, a sorbitan ester, an acetylated glyceride, a 
polysorbate ester, a polyglycerol ester, or mixtures thereof. Both the 
first and second emulsifiers are necessary in the compositions of this 
invention. 
By varying the relative concentrations of ingredients, the compositions of 
the present invention can be prepared with textural and mouthfeel 
properties similar to conventional chocolate products. Moreover, it is not 
necessary that the sucrose fatty acid polyesters used in this present 
invention closely mimic the melting characteristics of cocoa butter to 
achieve such texture and mouthfeel properties. 
In one preferred embodiment, the chocolate products of this invention 
contain about 25 to 35 weight percent oleaginous components. More 
preferably, these chocolate products contain about 29 to 31.5 weight 
percent oleaginous components. For purposes of this invention, the 
oleaginous components include the sucrose fatty acid polyesters, fats, and 
emulsifiers. Fats are generally found in a number of components, including 
the cocoa source and hydrogenated oil. Suitable cocoa sources include 
chocolate liquor and cocoa powder. If desired, additional cocoa butter, as 
a separate component, can be used in the present formulations. If used, 
however, the level of such cocoa butter should be kept relatively low so 
as not to significantly increase the fat content. If used, the level of 
such additional cocoa butter is preferably less than about 12 percent, and 
most preferably less than about 2 percent. Generally, the upper limit for 
total solid fat (as measured at body temperature) derived from the sucrose 
fatty acid polyester and the hydrogenated oil is about 10 percent of the 
total oleaginous content. Above this limit, waxiness generally become 
objectionable. 
Preferably, the low- or reduced-fat chocolate products of this invention 
contain (1) about 5 to 20 weight percent of a cocoa source selected from 
the group consisting of cocoa powder and chocolate liquor; (2) 0 to about 
20 weight percent milk powder; (3) about 35 to 55 weight percent sugar or 
artificial sweetener with a bulking agent; (4) 0 to about 35 weight 
percent of a first sucrose fatty acid polyester; (5) 0 to about 35 weight 
percent of a second sucrose fatty acid polyester; (6) about 0.2 to 1.0 
weight percent lecithin; (7) about 0.5 to 3 weight percent of a 
hydrogenated oil; and (8) about 0.1 to 1.5 weight percent of an emulsifier 
selected from the group consisting of lactylated glycerides, sorbitan 
esters, acetylated glycerides, polysorbate esters, and polyglycerol 
esters, wherein the total amount of the first and second sucrose fatty 
acid polyesters is in the range of about 10 to 35 weight percent. 
More preferably, the compositions of this invention contain (1) about 8 to 
14 weight percent of a cocoa source selected from the group consisting of 
cocoa powder and chocolate liquor; (2) about 12 to 15 weight percent milk 
powder; (3) about 47 to 52 weight percent sugar or artificial sweetener 
with a bulking agent; (4) about 10 to 15 weight percent of a first sucrose 
fatty acid polyester; (5) about 10 to 15 weight percent of a second 
sucrose fatty acid polyester; (6) about 0.25 to 0.5 weight percent 
lecithin; (7) about 1.5 to 2.5 weight percent of a hydrogenated oil; and 
(8) about 0.75 to 1.0 weight percent of an emulsifier selected from the 
group consisting of lactylated glycerides and sorbitan esters. The 
relative proportions of the ingredients of the chocolate products of this 
invention, especially the sucrose fatty acid polyesters and the 
hydrogenated oil are adjusted to obtain mouthfeel, texture, firmness, and 
snap similar to conventional chocolate products containing significant 
levels of added cocoa butter. 
The compositions of this invention contain about 5 to 20 percent of a cocoa 
source, preferably about 8 to 14 percent. The cocoa source is generally 
cocoa powder or chocolate liquor derived in the conventional manner from 
cocoa beans. Commercial chocolate liquor normally contains about 50 
percent cocoa butter. Chocolate liquors having lower levels of cocoa 
butter can also be used. The preferred cocoa source is cocoa powder since 
the cocoa butter level can be varied over a considerable range, thus 
making it possible to produce a chocolate product having even less fat 
content. Commercial cocoa powders normally contain about 10 to 24 percent 
cocoa butter. Cocoa powders having even less cocoa butter can also be 
used, including partially defatted cocoa powders containing between about 
1 and 10 percent cocoa butter and fully defatted cocoa powders containing 
less than about 1 percent cocoa butter. 
The compositions of this invention also contain 0 to about 20 percent milk 
powder. For milk chocolate products, the milk powder is preferably present 
at about 12 to 15 percent. Commercially available milk powders can be used 
in the present compositions. Preferably the milk powder, if used, is a 
non-fat or reduced-fat milk powder. Of course, milk powder is not required 
for dark chocolate products. 
Sugar or artificial sweeteners with bulking agents are present in the 
compositions of the present invention at a level of about 35 to 55 
percent, preferably about 47 to 52 percent. For purpose of this invention, 
the sugar can be a suitable nutritive sweetener, including, for example, 
sucrose, glucose, corn syrup, and high fructose corn syrup. The preferred 
sugar is sucrose. Other nutritive sweeteners can be used at equivalent 
levels to sucrose or as a substitute for a portion of the sucrose. The 
sugar may be granular cane or beet sugar. For some applications, a portion 
of the sugar may be powdered confectioners sugar. Powdered confectioners 
sugar, when used, is generally at a level of about 48 to 50 percent. 
Artificial or non-nutritive sweeteners such as aspartame, Sucralose.TM., 
or Alitame.TM. may be used in combination with a bulking agent such as 
polydextrose. Other sweeteners, such as D-tagatose or various polyols 
(e.g., sorbitol or xylitol) can be used with or without bulking agents to 
substitute for all or part of the sugar. A polydextrose may optionally be 
used in the compositions of the present invention in place of sugar if 
desired. Polydextrose can be prepared by the polymerization of glucose in 
the presence of food-acceptable polycarboxylic acid catalysts and polyols 
as provided in, for example, U.S. Pat. No. 4,622,233, which is hereby 
incorporated by reference. Polydextrose can be used to replace all or part 
of the sugar, in which case the sweetening effect of the displaced sugar 
can be provided by a non-nutritive sweetener. Polydextrose, if used, is 
normally at levels up to about 25 percent with the remainder of the bulk 
being replaced by other polyols. For purposes of this invention, "sugar" 
is to include any suitable nutritive sweetener, or mixtures thereof, and 
"artificial sweeteners" is to include any suitable non-nutritive 
sweetener, or mixtures thereof, including those listed above. 
The compositions of this invention also contain at least one sucrose fatty 
acid polyester. Preferably, the compositions of this invention contain a 
blend of at least two sucrose fatty acid polyesters having different 
firmness and melting profiles. Preferably the first sucrose fatty acid 
polyesters has a solid fat content (SFC) of about 20 to 50 percent at 
20.degree. C. and about 0 to 3 percent at 37.degree. C. and the second 
sucrose fatty acid polyesters has a SFC of about 40 to 70 percent at 
20.degree. C. and about 3 to 12 percent at 37.degree. C. More preferably 
the first sucrose fatty acid polyesters has a SFC of about 30 to 40 
percent at 20.degree. C. and about 0 to 2 percent at 37.degree. C. and the 
second sucrose fatty acid polyesters has a SFC of about 50 to 60 percent 
at 20.degree. C. and about 8 to 10 percent at 37.degree. C. By varying the 
relative ratios of such sucrose fatty acid polyesters, the physical, 
flavor release, and organoleptic properties of the chocolate products can 
be varied over a significant range. Generally the total amount of sucrose 
fatty acid polyesters present is in the range of about 10 to 35 percent, 
and preferably in the range of about 20 to 30 percent. When using two 
different sucrose fatty acid polyesters, the first sucrose fatty acid 
polyester is generally in the range of about 0.1 to 35 percent, preferably 
about 10 to 20 percent; and the second sucrose fatty acid polyester is 
generally in the range of about 0.1 to 35 percent, preferably about 10 to 
20 percent. Preferably, the ratio of the first and second sucrose fatty 
acid polyesters is in the range of about 3:1 to 1:3, and more preferably 
in the range of about 2:1 to 1:2. 
The sucrose fatty acid polyesters suitable for use in this invention are 
the sucrose fatty acid polyesters containing at least four fatty acid 
ester groups. Preferably, the fatty acid groups are long chain saturated 
or unsaturated aliphatic group containing between about 8 to 24 carbon 
atoms. Most preferably, the fatty acid groups are long chain saturated or 
unsaturated aliphatic group containing between about 12 to 22 carbon 
atoms. Especially preferred sucrose fatty acid polyesters are those 
containing saturated or unsaturated C.sub.18 fatty acid groups as the 
predominant fatty acid group. The fatty acid groups in the sucrose fatty 
acid polyesters are preferably derived from fatty acids selected from the 
group consisting of butyric, caproic, caprylic, capric, lauric, myristic, 
myristoleic, palmitic, palmitoleic, stearic, oleic, ricinoleic, linoleic, 
oleosteric, arachidic, behenic, erucic, arachidonic, and lignoceric acids. 
Suitable fatty acid groups include those derived from pure fatty acids, 
naturally-occurring fats and oils (such as, for example, soybean, 
safflower, corn, canola, peanut, and cottonseed oils), or mixtures 
thereof, Especially preferred fatty acid groups include stearic, oleic, 
palmitic, and litoleic acids derived from partially hydrogenated soybean, 
canola, and cottonseed oils. 
Suitable sucrose fatty acid polyesters can be prepared using conventional 
techniques. Generally, sucrose fatty acid polyesters are prepared by 
transesterification of sucrose with fatty acid esters or by acylation of 
sucrose with a fatty acid anhydride, a fatty acid chloride, or a fatty 
acid. For example, Rizzi et al., U.S. Pat. No. 3,963,699 (issued Jun. 15, 
1976), used a solvent-free process for preparing sucrose fatty acid 
polyesters whereby sucrose and fatty acid esters are heated together in an 
inert atmosphere at or above the melting point of sucrose (about 
185.degree. C.). Akoh and Swanson, 55 J. Food Sci., 236 (1990), prepared 
sucrose fatty acid polyesters using sucrose octaacetate in a 
transesterification reaction. Meyer et al., U.S. Pat. No. 4,840,815 
(issued Jun. 20, 1989), and Meyer et al., PCT Publication WO 92/03060 
(published Mar. 5, 1992), provided a one-stage, solvent-free, 
low-temperature, low-pressure process for the preparation of sucrose fatty 
acid polyesters which involved reacting a mixture of a lower acyl ester 
saccharide; a fatty acid lower alkyl ester, and an alkali metal catalyst 
at a reaction temperature of 100.degree. to 125.degree. C. while drawing a 
vacuum of less than about 15 torr over the reaction mixture. More 
recently, Hasenhuettl, U.S. patent application Ser. Nos. 08/132,106 and 
08/132,497 (both filed Oct. 5, 1993) provided improved methods of 
preparing sucrose fatty acid polyesters via transesterification reactions. 
All of the just-listed patents, publications, and patent applications 
relating to the preparation of sucrose fatty acid polyesters are hereby 
incorporated by reference. Preferably, the sucrose fatty acid polyesters 
used in this invention are prepared from sucrose octaester by 
transesterification reactions with fatty acid methyl esters. Preferably, 
the source of the fatty acids is a mixture of fully and partially 
hydrogenated soybean oil which is blended in a ratio designed to target 
compositions in between butter fat and cocoa butter functionality. 
The sucrose fatty acid polyesters used in this invention should have at 
least four fatty acid ester groups, preferably at least six fatty acid 
ester groups. The most preferred sucrose fatty acid polyesters have seven 
to eight fatty acid ester groups. Sucrose fatty acid polyesters prepared 
using the procedures outlined above generally are a mixture of sucrose 
fatty acid polyesters having varying degrees of esterification (i.e., 
different number of fatty acid ester groups). It is generally preferred, 
therefore, that such mixtures be treated so as to remove at least a 
portion of the sucrose fatty acid polyesters having relatively low numbers 
of fatty acid ester groups. Moreover, it is generally preferred that such 
mixtures of sucrose fatty acid polyesters be treated so as to increase the 
level of sucrose fatty acid polyesters containing eight fatty acid ester 
groups to at least 70 percent, and more preferably to at least 85 percent. 
In other words, preferably the sucrose fatty acid polyesters used in the 
present invention contain at least 70 percent sucrose octaesters, and more 
preferably at least 85 percent sucrose fatty acid octaesters. One 
preferred method of treating the sucrose fatty acid polyesters to increase 
its octaester content is fractionation using, for example, preparative 
chromatography with silica gel. Of course, other conventional 
fractionation techniques can be used to prepare the octaester-enriched 
fractions. 
The use of such octaester-enriched fractions in the compositions of this 
invention generally results in chocolate products having much cleaner 
mouthfeel than similar chocolate product prepared with the unfractionated 
sucrose fatty acid polyesters or with fractions enriched in lower esters. 
For purposes of this invention, "cleaner mouthfeel" means that the 
chocolate product melts more rapidly with very little residual coating 
(i.e., waxiness). Thus, the chocolate products which contain 
octaester-enriched fractions generally have more rapid and cleaner flavor 
release properties. 
Two different emulsifiers are used in the low- or reduced-fat chocolate 
products of this invention. The first emulsifier, lecithin, is normally 
present in conventional chocolate products. Although not wishing to be 
limited by theory, it appears that lecithin and the second emulsifier play 
significantly different roles in the chocolate compositions of this 
invention. Lecithin's role appears mainly to control and adjust the flow 
properties of the molten chocolate during processing. Thus, lecithin is 
used to reduce the viscosity of molten chocolate and is very important for 
molding and transferring operations during manufacture. Lecithin does not 
appear to play an important role in regard to mouthfeel. Lecithin may, 
however, coat the sugar and other particles in the chocolate and assist in 
keeping them dispersed. On the other hand, the role of the second 
emulsifier appears to be related to the mouthfeel properties in that it 
can modify the crystalline and amorphous structure of the composition. 
This effect reduces the waxy mouthfeel which may result from the use of 
higher melting point fats and sucrose fatty acid polyesters. This second 
emulsifier appears to generally allow use of a wider range of sucrose 
fatty acid polyesters and/or hydrogenated oils without a significant 
increase in the overall waxiness of the chocolate product. Generally the 
second emulsifier is selected from the group consisting of lactylated 
glycerides, sorbitan esters, acetylated glycerides, polysorbate esters, 
and polyglycerol esters. Preferred second emulsifiers include, for 
example, sorbitan mono- and tristearates, lactic acid esters of mono- and 
diglycerides, acetylated monoglycerides, polysorbate esters, and 
polyglycerol esters. More preferred second emulsifiers include lactic acid 
esters of mono- and diglycerides and sorbitan mono- and tristearates. 
Mixtures or blends of the various second emulsifiers can also be used. The 
first emulsifier is generally in the range of about 0.2 to 1.0 percent, 
and preferably about 0.25 to 0.5 percent. The second emulsifier is 
generally in the range of about 0.1 to 1.5 percent, and preferably about 
0.75 to 1.0 percent. Generally, the total amount of the two emulsifiers 
(i.e., lecithin and the second emulsifier) is in the range of about 0.5 to 
2.0 percent, and preferably about 0.75 to 1.25 percent. The weight ratio 
of lecithin and the second emulsifier is preferably in the range of about 
1:1 to 1:4. 
The compositions of this invention also contain a hydrogenated oil (i.e., a 
hardstock triglyceride or a stearine). Partially or fully hydrogenated 
oils can be used; preferably, however, the oil is fully hydrogenated. 
Generally, the hydrogenated oil is present at a level of about 0.5 to 3 
percent, and preferably at a level of about 1.5 to 2.5 percent. Suitable 
hydrogenated oils include hydrogenated cottonseed oil, hydrogenated 
rapeseed oil, hydrogenated palm oil, hydrogenated soybean oil, and the 
like. The general propose of the hydrogenated oil is to adjust and improve 
the snap and/or firmness of the chocolate product. The desired degree or 
level of snap and firmness will, of course, depend on the type of 
chocolate product being prepared. For example, a chocolate candy bar 
product and chocolate ice cream sauce product should normally have very 
different degrees of snap and firmness. A chocolate bar is considered to 
have good snap when it tends to break quickly and cleanly, as opposed to 
bending under an applied force. Snap and firmness can be measured or 
estimated using conventional techniques. 
Hardstock triglycerides, also generally known as stearines, are animal and 
vegetable oils or fats which have been hydrogenated to a brittle 
consistency. Generally the iodine value of such an oil or fat is less than 
about 20, and more preferably in the range of about 2 to 10. The 
stiffening capacity of such a hardened oil is generally measured by its 
titer (i.e., melting point). Generally, hydrogenated vegetable oils, such 
as hydrogenated rapeseed and cottonseed oils, having a titer greater than 
about 58.degree. C. are preferred. Normally, a hydrogenated oil with a 
higher titer (e.g., higher titer rapeseed oil versus lower titer 
cottonseed oil) would be expected to have a greater effect on snap and 
firmness. It has been found, however, that cottonseed oil generally 
provides better snap in at least some of the present chocolate products 
than rapeseed oil. Thus, it appears that other properties in the 
hydrogenated oil (perhaps, for example, compatibility and crystal 
structure) also play significant roles in the present chocolate products. 
A preferred sucrose fatty acid polyester/hydrogenated oil combination is 
sucrose fatty acid polyesters prepared from soybean oil and soybean 
stearine. Because of the high proportion of C.sub.18 fatty acids, this 
polyester/hydrogenated oil combination may be especially compatible. 
Preferred hydrogenated oils also include cottonseed and palm oils having 
C.sub.18 and C.sub.16 fatty acids in a ratio of about 3:1. It appears that 
incorporation of C.sub.16 fatty acids may provide especially suitable 
melting properties for the sucrose fatty acid polyesters used in the 
present invention. 
In addition to the ingredients described above, the present compositions 
can also contain other ingredients normally used in chocolate products. 
Such additional ingredients include, for example, flavors, preservatives, 
colorings, color enhancers, and the like. Generally such additional 
ingredients are at levels less than about 3.0 percent. For example, the 
compositions may contain up to about 3.0 percent of a flavoring such as 
nut paste, hazelnut paste, caramel powder, peanut paste, vanilla, and the 
like. 
By varying the relative proportions of the components of the chocolate 
products of this invention, low- or reduced-fat chocolate products having 
texture and mouthfeel similar to conventional chocolate products can be 
prepared. The variation of these ingredients--especially the sucrose fatty 
acid polyesters, hydrogenated oil, and emulsifiers--allows for control of 
mouthfeel, texture, firmness, and snap. Variations of these ingredients 
allows the preparation of low- or reduced-fat chocolate products having 
mouthfeel, texture, firmness, and snap similar to conventional chocolate 
products containing cocoa butter. Moreover, it is not necessary for the 
sucrose fatty acid polyesters to mimic the melting point and thermal 
properties of cocoa butter. 
The chocolate products of the present invention can be prepared by 
combining the ingredients described above using conventional 
chocolate-making techniques. For example, the cocoa source, milk powder, 
sugar, a portion of the sucrose fatty acid polyester, and any flavor or 
other optional ingredients are blended together until a uniform 
consistency is obtained. The blended ingredients are then refined in, for 
example, a three roller mill, to obtain the desired particle size, which, 
in many cases, will be less than about 20 microns. The refined mixture is 
then conched in an appropriate mixer at about 60.degree. to 80.degree. C., 
preferably about 75.degree. C. After conching for about 0.25 to 1 hour, 
the remaining ingredients are added (i.e., lecithin, second emulsifier, 
and remaining sucrose fatty acid polyester) and the conching continued for 
an additional 0.5 to 4 hours. The molten product can then be transferred 
to an appropriate chocolate mold or other container for cooling. 
Preferably the molten product is first cooled to ambient temperature and 
then refrigerated. Tempering is generally not required for the chocolate 
products of this invention. 
The following examples are intended to further illustrate the invention and 
not to limit it. Percentages in the examples and throughout the 
specification are given in weight percent unless specified otherwise.

EXAMPLE 1 
This example generally illustrates the use of sucrose fatty acid polyesters 
in a conventional chocolate product and is included for comparison 
purposes only. A hydrogenated oil and a second emulsifier were not used in 
the compositions of this example. The following formulations were prepared 
using a sucrose fatty acid polyester as a substitute for a portion of the 
triglyceride fat in a conventional chocolate product. Different commercial 
cocoa preparations were used in order to achieve increasing substitution 
levels for the cocoa butter. The maximum substitution was achieved with a 
defatted cocoa powder with less than 1 percent cocoa butter. The amount of 
cocoa in each formula was adjusted to maintain a constant level of cocoa 
solids in the final product. Two sucrose fatty acid polyester preparations 
--both considered to be "soft"--were used. The first "soft" sucrose fatty 
acid polyester was used only in composition 1A; the second "soft" sucrose 
fatty acid polyester was used in all remaining compositions (1B, 1C, 1D, 
and 1E). 
The "soft" sucrose fatty acid polyesters were prepared by 
transesterification of sucrose octaester using fatty acid methyl ester 
derived from blends of fully and partially hydrogenated soybean oil. The 
second sucrose fatty acid polyester, which was somewhat harder than the 
first, was prepared with a greater proportion of fully hydrogenated 
soybean oil fatty acid methyl ester. The solid fat content (SFC) of the 
two sucrose fatty acid polyester (as well as, for comparative purposes, 
butter and cocoa fat) were determined by NMR at various temperatures: 
______________________________________ 
SFC (%) 
First Second Cocoa 
Temp. (.degree.C.) 
SPE SPE Butter 
Fat 
______________________________________ 
10 61.2 63.0 45.0 88.3 
21 39.2 41.2 15.0 61.8 
27 19.2 22.6 9.2 7.5 
33 2.5 7.1 3.4 0 
37.8 1.0 2.3 0 0 
41 0.9 1.9 0 0 
______________________________________ 
The following chocolate products, each containing about 29 percent total 
oleaginous components (i.e., fat, emulsifier, and sucrose fatty acid 
polyester) were prepared. (In this, and the following examples, "sucrose 
fatty acid polyester" is often abbreviated as "SPE.") 
______________________________________ 
Sample Number: 
1A 1B 1C 1D 1E 
______________________________________ 
Cocoa Source: 
Liquor Liquor Powder Powder Powder 
Fat in Cocoa: 
50% 50% 22-24% 10-12% &lt;1% 
SPE (% of 48% 71% 87% 91% 93% 
Fat): 
Part I: % % % % % 
Cocoa 13.3 13.3 8.6 7.4 6.7 
Flavor Ingred. 
2.2 2.2 2.2 2.2 2.2 
Milk Powder 
14.0 14.0 14.0 14.0 14.0 
Sugar 49.5 49.5 49.5 49.5 49.5 
Sucrose 4.0 10.5 15.2 16.4 17.1 
Polyester 
Cocoa Butter 
6.5 0 0 0 0 
Part II: 
Sucrose 10.0 10.0 10.0 10.0 10.0 
Polyester 
Lecithin 0.5 0.5 0.5 0.5 0.5 
______________________________________ 
All ingredients in Part I were combined and blended in a food processor 
until a uniform consistency was obtained. The mixture was refined in a 
three roller mill to a particle size of less than 20 .mu.m. The refined 
mixture was conched using a water-jacketed sigma-blade mixer (Brabender) 
heated to 75.degree. C. The refined mixture was added first to the conch 
and mixed dry for about 0.5 hours. The Part II ingredients were then added 
and conching continued for about 0.5 to 1.5 hours. The molten product was 
transferred to chocolate molds, cooled to ambient temperature, and then 
refrigerated. No other tempering protocol was used. 
Sample 1A was the softest product, although it had the best flavor. It was 
difficult to remove from the mold. It had the consistency of semi-melted 
chocolate. Sample 1B was firmer than 1A, but was still too soft and lacked 
snap. It melted cleanly in the mouth with only slight waxiness and had a 
pleasant flavor. Samples 1C, 1D, and 1E were more difficult to process. 
They did not flow as well as 1A or 1B during conching. They were darker in 
color, waxy, soft, and chewy. In general, each of these products exhibited 
two significant defects: (1) increased waxiness as total triglyceride 
content decreased and (2) excessive softness with lack of snap. 
Similar compositions containing, in addition, either a hydrogenated oil or 
a second emulsifier (but not both) also had significant defects and were 
generally unacceptable. For example, compositions prepared using the 
second emulsifier (but no hydrogenated oil) were generally too waxy and 
mouthcoating to be acceptable. Compositions prepared using the 
hydrogenated oil (but no second emulsifier) generally were too slow 
melting to be acceptable; in addition, these compositions during 
processing tended to be very thick and difficult to mold. 
EXAMPLE 2 
In this example, blends of higher esteren-riched factions of both hard and 
soft sucrose fatty acid polyesters were used to obtain chocolate 
compositions of the present invention having firmness with minimal 
waxiness. The enriched fractions were prepared using preparative silica 
gel chromatography using hexane as the eluting solvent. After removal of 
the solvent, the enriched fractions consisted mainly of sucrose 
heptaesters and sucrose octaesters. The solid fat content (SFC) of the 
enriched fraction used was determined using NMR: 
______________________________________ 
SFC (%) 
Temp (.degree.C.) 
Soft SPE Hard SPE 
______________________________________ 
10 55.3 69.5 
21 28.1 56.9 
27 9.8 43.3 
33 2.8 24.1 
37.8 2.0 8.7 
______________________________________ 
A hardstock triglyceride (cottonseed stearine) was used to improve snap and 
a blend of emulsifiers were used to improve melt and dispersibility 
properties. 
In addition, this example illustrates the use of several different 
emulsifiers used alone. The basic formulation is given below: 
______________________________________ 
Ingredient Percent 
______________________________________ 
Part I: 
Cocoa (22-24% Fat) 
8.6 
Flavor Ingredients 
2.2 
Milk Powder 14.0 
Sugar 47.0 
Hard SPE 10.7 
Part II: 
Soft SPE 14.0 
Cottonseed Stearine 
2.5 
Emulsifier 1.0 
______________________________________ 
The following emulsifiers were used: 
______________________________________ 
Sample Emulsifier 
______________________________________ 
2A Lecithin (Yelkin SS, ADM Ross and Rowe 
Lecithins) 
2B Sorbitan Monostearate (Famodan MSK, Grinsted) 
2C Sorbitan Tristearate (Famodan TSK, Grinsted) 
2D Lactic Acid Esters of Mono- & Diglycerides 
(Lactodan LW, Grinsted) 
2E Lactic Acid Esters of Mono- & Diglycerides 
(Lactodan LW, Grinsted) 
2F Polysorbate 60 (Tween 60, ICI Americas) 
______________________________________ 
Thus, each sample contained only one emulsifier and are included for 
comparison purposes. Inclusion of lecithin in each of samples 2B-2F would, 
however, provide compositions of the present invention. Since lecithin is 
used mainly as a processing aid in chocolate manufacture, the generally 
desirable mouthfeel properties of samples 2B-2F (as described below) would 
be retained in compositions further containing or incorporating lecithin. 
Generally the same processing methods as described in Example 1 were used 
in this present example. The ingredients in Part I were combined and 
blended in a food processor until a uniform consistency was obtained. The 
mixture was then refined in a three roller mill to a particle size of less 
than about 20 microns. Small batches (about 100 to 300 grams) of the 
refined mixture were then conched at about 75.degree. C. for about 0.5 
hour using a water-jacketed beaker with a propeller-type mixer. The Part 
II ingredients (fully melted) were then added to the beaker and conching 
was continued for an additional about 0.5 to 1 hour. The molten product 
was then transferred to a chocolate mold, cooled to room temperature, and 
then refrigerated. No other tempering procedure was used. In general, 
these products were somewhat thick and difficult to mold. 
Sample 2A made using only lecithin was waxy and melted slowly in the mouth. 
The other samples (2B-2F) prepared with the other emulsifiers were less 
waxy and melted more rapidly in the mouth. With the exception sample 2F 
(which was slightly bitter), the samples prepared with the other 
emulsifiers (samples 2B-2E) had a rich chocolate taste and good flavor 
release. Both firmness and snap were evaluated using a TA-XT-2 Texture 
Analyzer (Texture Technologies Corp.). Firmness was measured using a 
60.degree. cone penetrometer at 5 mm/sec for a total depth of 3 mm; snap 
was measured using a 3-point bend test at 1 mm/sec for a 5 mm total 
distance. The following results were obtained and compared to a cocoa 
butter product (no SPE, hardstock, or second emulsifier) and a commercial 
chocolate bar (Hershey's): 
______________________________________ 
Firmness Force to Distance to 
Sample (kg) Snap (kg) Snap (mm) 
______________________________________ 
2A 0.88 0.20 1.80 
2B 1.13 0.63 0.95 
2C 1.20 0.39 0.68 
2D 1.19 0.54 0.72 
2E 1.19 0.67 0.62 
2F 0.78 0.36 1.03 
Cocoa 2.01 0.73 0.58 
Butter 
Product 
Hershey 1.48 0.89 1.23 
Bar 
______________________________________ 
The sorbitan stearates (samples 2B and 2C) and the lactic acid esters 
(samples 2D and 2E) both resulted in significant increases in firmness as 
compared to the lecithin-containing composition (sample 2A). The best 
combination of firmness and snap were found using the lactic acid esters 
(samples 2D and 2E); these samples required the most force with the least 
bending before fracture. As can also be seen, the firmness and snap of 
samples 2B-2E are similar to, although somewhat lower, than that of a 
conventional chocolate bar. As noted above, incorporation of lecithin in 
samples 2B-2F would improve processability without significant 
modification of mouthfeel and physical properties of the resulting 
chocolate products. 
EXAMPLE 3 
This example illustrates the preparation of Sample 2D from Example 2 using 
both lecithin and the second emulsifier. As noted in Example 2, chocolate 
compositions prepared with only the second emulsifier (i.e., samples 2B-2F 
prepared without lecithin) were generally thick and difficult to mold. 
This problem can be eliminated by incorporating lecithin along with the 
second emulsifier. Sample 2D from Example 2 was essentially repeated (but 
incorporating lecithin) using the following formulation: 
______________________________________ 
Ingredient Percent 
______________________________________ 
Part I: 
Cocoa (22-24% Fat) 
8.5 
Flavor Ingredients 
2.2 
Milk Powder 13.8 
Sugar 46.4 
Hard SPE 10.6 
Part II: 
Soft SPE 14.75 
Cottonseed Stearine 
2.5 
Lecithin 0.25 
Second Emulsifier 
1.0 
______________________________________ 
The second emulsifier was a lactic acid ester of mono/diglycerides 
(Lactodan LW, Grinsted). The chocolate product was prepared in the same 
manner as Example 2. 
The addition of lecithin significantly improved the flowability and 
moldabilty of the chocolate mass. The final product had a rich chocolate 
taste and good flavor release properties as well as good firmness and 
snap. The firmness and snap were acceptable, although somewhat lower than 
Sample 2D prepared without lecithin: 
______________________________________ 
Firmness Force to Distance to 
Sample (kg) Snap (kg) Snap (mm) 
______________________________________ 
with lecithin 
0.78 0.38 1.2 
without lecithin 
1.19 0.54 0.72 
(2D) 
______________________________________ 
Similar results are also expected upon the addition of lecithin to Samples 
2B-2F of Example 2. In other words, the addition of lecithin to Samples 
2B-2F containing a second emulsifier is expected to provide improved 
processing without significantly affecting mouthfeel or other physical 
properties of the final chocolate product. 
EXAMPLE 4 
In this example, the effect of various hardstocks on the organoleptic 
properties of the resulting chocolate products was evaluated. The basic 
formulations were as follows: 
______________________________________ 
Ingredient Percent 
______________________________________ 
Part I: 
Cocoa (22-24% Fat) 
8.6 
Flavor Ingredients 
2.2 
Milk Powder 14.0 
Sugar 47.0 
Hard SPE 10.7 
Part II: 
Soft SPE 14.75 
Hardstock 1.5 
Lecithin 0.25 
Second Emulsifier 
1.0 
______________________________________ 
The second emulsifier was a lactic acid ester of mono- and diglycerides 
(Lactodan LW, Grinsted). The hard and soft SPEs were the same as used in 
Examples 2 and 3. The relative proportions of the various ingredients are 
essentially the same as in Example 3 except for a reduction in the amount 
of hardstock used in this example. The following hardstocks were used: 
______________________________________ 
Sample Hardstock 
______________________________________ 
4A Fully hydrogenated cottonseed oil 
4B Fully hydrogenated rapeseed oil (high erucic) 
4C Fully hydrogenated menhaden oil 
4D Fully hydrogenated palm oil 
4E Fully hydrogenated soybean oil 
4F Fully hydrogenated canola oil 
______________________________________ 
Samples were processed as described in Examples 2 and 3. The reduction in 
the level of hardstock (1.5 percent in the present example as compared to 
2.5 percent in Examples 2 and 3) generally resulted in a softer finished 
product with a creamier mouthfeel. The chocolate products 4A-4F were 
evaluated in regard to organoleptic properties using a trained panel. The 
following specific results were obtained: 
______________________________________ 
Sample 
Sheen Melt Flavor Mouthfeel 
Mouthcoating 
______________________________________ 
4A dull quick clean slight slight 
waxy 
4B shiny very poor waxy very 
slow release sticky 
4C shiny quick off- slight slight 
flavor waxy 
4D shiny quick clean not waxy 
slight 
4E shiny slow very slight slight 
clean waxy 
4F most slow poor waxy slight 
shiny release 
______________________________________ 
All products were judged acceptable. The better chocolate products were, 
however, obtained using cottonseed, palm, and soybean oils (i.e., samples 
4A, 4D, and 4E). Sample 4D, prepared with palm oil, was considered to be 
the best.