US 11,910,805 B2
Food product and method of manufacture
Samuel Beng Tew, Prahran (AU); and Mark Anthony Hanna, Prahran (AU)
Assigned to The Princeton Group Inc—C40917, Basseterre (KN)
Filed by The Princeton Group Inc—C40917, Basseterre (KN)
Filed on Feb. 11, 2022, as Appl. No. 17/650,740.
Application 17/650,740 is a continuation of application No. 16/617,303, granted, now 11,278,039, previously published as PCT/AU2018/050525, filed on May 30, 2018.
Claims priority of application No. 2017902052 (AU), filed on May 30, 2017.
Prior Publication US 2022/0159989 A1, May 26, 2022
This patent is subject to a terminal disclaimer.
Int. Cl. A23G 1/36 (2006.01); A23L 25/00 (2016.01); A23D 7/005 (2006.01); A23G 1/40 (2006.01)
CPC A23G 1/36 (2013.01) [A23D 7/0056 (2013.01); A23G 1/40 (2013.01); A23L 25/30 (2016.08)] 19 Claims
 
1. A low sugar content sweet food spread comprising:
20-60% by weight sugar alcohols and high intensity sweetener, wherein the food spread comprises at least 20% by weight sugar alcohols;
15 to 50% by weight of at least one vegetable oil;
1 to 40% by weight maltodextrin or another carbohydrate or polysaccharide selected from fructooligosaccharides, starch and soy powder;
2 to 20% by weight of at least one nut product;
2 to 25% by weight cocoa powder; and
1 to 15% by weight cocoa butter;
wherein the sugar alcohols and high intensity sweetener, the at least one vegetable oil, the maltodextrin or another carbohydrate or polysaccharide, the at least one nut product, the cocoa powder, and the cocoa butter make up at least 90% by weight of the food spread,
wherein a palm oil content of the food spread is less than 5% by weight of the total spread; wherein said food spread comprises less than 10% by weight sugar; and wherein the vegetable oils in combination have a reduced melt temperature compared to pure palm oil, and
wherein the food spread is spreadable at 3° C.