WO2018020504A1

WO2018020504A1 - A food product dispensed by a roll-on dispenser and a method for preparing thereof

Info

Publication number: WO2018020504A1
Application number: PCT/IL2017/050844
Authority: WO
Inventors: Danny Dizer; Yair Darel; Tal Leizer; Inbal KIRSHENBAUM DAREL; Avraham DANGOR
Original assignee: Ornat Food Industries Ltd
Current assignee: Ornat Food Industries Ltd
Priority date: 2016-07-28
Filing date: 2017-07-30
Publication date: 2018-02-01
Anticipated expiration: 2019-01-28

Abstract

The present invention discloses a food product and a method for preparing thereof, wherein the product can be a food spread configured to be dispensed via a roll-on dispenser. The roll-on dispenser can be utilized to create a thin and homogenous layer of the food spread on a planar surface while controlling the outgoing food quantities. In some cases, the food spread may be a chocolate spread comprising, a fructooligosaccharides, dairy components, and sweeteners, a first portion of vegetable oil, emulsifiers, and monounsaturated fat acids. In some cases, said mixture may undergo a grinding process, wherein the grind size of the mixture resulting of the grinding process may be between 8 and 25 Micron. In some cases, another portion of the vegetable oil may be heated to 70° Celsius and then added to the total mixture, and the total mixture may be steered for at least 2 hours.

Description

A FOOD PRODUCT DISPENSED BY A ROLL-ON DISPENSER AND A METHOD FOR

PREPARING THEREOF

FIELD OF THE INVENTION

The present invention, relates to a food-spread dispensed with a dedicated dispenser. The dedicated dispenser is designed to spread a food by a roller. The present invention further relates to methods of manufacturing the food-spread.

BACKGROUND OF THE INVENTION

Chocolate spread is a very popular food spread commonly used on pastries such as bread. A spread is a food product that is literally spread, generally with a knife or spoon, onto food product surfaces such as bread and crackers. Spreads are added to food in order to enhance the flavor or texture of the food, which may be considered bland without it. Spreads should be distinguished from dips, such as salsa, which are generally not applied to spread onto food but have food dipped into them instead. Common spreads include dairy spreads (such as cheeses, creams, and butters— although the term butter is broadly applied to many spreads), plant-derived spreads (such as jams, jellies, and hummus, ketchup, mustard, tahini), yeast spreads (such as Vegemite and Marmite), and meat-based spreads (such as pate).

Common chocolate spreads, such as produced by Nutella, Hershey's or Tesco, contain 50-60 weight percent sugar, about 7-20 weight percent of fat, about 6-10 weight percent of cocoa solids, about 8-16 weight percent of nut butter and about 4-20 weight percent of milk solids. This combination results in a highly thick and gravy spread, with a high level of viscosity. Common chocolate spreads in the amount disclosed above results in about 200 kilo calories per measure, as well as about 7.5 grams of fat.

SUMMARY OF THE INVENTION

The present invention discloses a food product and a method for preparing thereof, wherein the product can be a food spread configured to be dispensed via a roll-on dispenser. The roll-on dispenser can be utilized to create a thin and homogenous layer of the food spread on a planar surface while controlling the outgoing food quantities. Such a planar surface may be a surface of a bread slice, a cake surface, cracker, wafer, and the like. In some embodiments of the discloses subject matter the mixture utilized for the food spread may be a chocolate spread comprising, a fructooligosaccharides, dairy components, and sweeteners, a first portion of vegetable oil, emulsifiers, and monounsaturated fat acids.

In some embodiments of the disclosed subject matter the mixture utilized to prepare the chocolate spread may undergo a grinding process, wherein the grind size of the mixture resulting of the grinding process may be between 8 and 25 Micron. In some cases, another portion of the vegetable oil may be heated to 70° Celsius and then added to the total mixture. In some cases, the total mixture may be steered for at least 2 hours.

In some embodiments, the sweeteners incorporated in the mixture may be at the amount of between 30 to 40 parts by weight relative to 100 parts by weight of the total mixture, wherein, the sweeteners in some cases may comprise pure sucrose and/or white sugar. The total fats incorporated in the mixture may be at the amount of between 40 to 50 parts by weight relative to 100 parts by weight of the total mixture. In some embodiments, the monounsaturated fat acids may be with aliphatic tails of between 16 to 18.

The food product produced according to the method disclosed by the present subject matter may be dispensed by an apparatus comprising a roll-on dispenser. In some cases, the roll-on dispenser may comprise a cylindrical shaped roller, wherein the cylindrical shaped roller can be a multi-wing cylinder. The roll-on dispenser may be configured to smear the chocolate spread over the cylindrical shaped roller and thereby spread the chocolate spread over a planar surface. In some cases, the roll-on dispenser may comprise wipers situated in distance of between 2 to 6 millimeters, wherein said wipers ensure the food can be extracted out as a homogenous and thin layer and from other hand prevent from crumbles, dust, and dirt getting into the food residing within the roll-on dispenser. In some cases, the roll-on dispenser may comprise a ball shaped roller. The ball shaped roller may be attached to a container containing the chocolate spread.

BRIEF DESCRIPTION OF THE DRAWINGS

Some embodiments of the invention are herein described, by way of example only, with reference to the accompanying drawings. With specific reference now to the drawings in detail, it is stressed that the particulars shown are by way of example and for purposes of illustrative discussion of embodiments of the invention. In this regard, the description taken with the drawings makes apparent to those skilled in the art how embodiments of the invention may be practiced. In the drawings:

Fig. 1 disclosed a process of preparing the mixture of the chocolate spread, according to exemplary embodiments of the present invention;

Fig. 2A shows a lateral view of a roll-on dispenser designed to dispense the chocolate spread, according to exemplary embodiments of the disclosed subject matter;

Fig. 2B shows an isometric view of a roll-on dispenser designed to dispense the chocolate spread, according to exemplary embodiments of the disclosed subject matter;

Fig. 3A shows a lateral cross-section view of a roll-on dispenser comprising narrow gaps shaped to release food out in a controlled manner, according to exemplary embodiments of the disclosed subject matter;

Fig. 3B shows a lateral cross-section view of a roll-on dispenser comprising broad gaps shaped to release food out in a controlled manner, according to exemplary embodiments of the disclosed subject matter;

Fig. 4 shows diverse multi-wing rollers which can be attached to a roll-on dispenser and suitable for the purpose of dispensing food in a thin layer, according to exemplary embodiments of the disclosed subject matter;

Fig. 5 shows a food dispenser designed to dispense a food via a roll-on dispenser which can control the food quantities and allow spreading a thin layer of food over a planar surface, according to the exemplary embodiments of the disclosed subject matter, and;

Fig. 6 discloses food dispenser with a ball roll-on dispenser which can control the food quantities and allow spreading a thin layer of food over a planar surface, according to exemplary embodiments of the disclosed subject matter.

DETAILED DESCRIPTION OF THE INVENTION

The present invention discloses a food product dispensed via a roll-on dispenser, and a method for preparing thereof. The roll-on dispenser is designed to spread the food product in a tiny layer via small apertures and wipers which ensure a creation of a homogenous layer of the dispersed food product. In some cases, the roll-on dispenser may be of a conic, cylindrical or ball-like shape. Prior art chocolate spreads cannot be dispensed via the small apertures, because of the high viscosity of the spread. Hence, the present invention also discloses a new food spread, with a higher level of fat and significantly less sugar. Thus, the chocolate spread prepared by the method disclosed in the present invention may be provided in a liquid state at room temperature with a viscosity which allows the food product to not solidify in temperature above 15°Celsius.

The mixture for preparing the new chocolate spread of the invention advantageously presents the following ingredients: i) Fructooligosaccharides, also known as oligofructose incorporated in the mixture at the amount of 3 to 10 parts by weight relative to 100 parts by weight of the total mixture, wherein the Fructooligosaccharides may function as dietary fiber;

ii) Vegetable oil incorporated in the mixture at the amount of between 40 to 50 parts by weight relative to 100 parts by weight of the total mixture;

iii) Stevia incorporated in the mixture at the amount of between 0.1 to 1 parts by weight relative to 100 parts by weight of the total mixture;

iv) Dairy components incorporated in the mixture at the amount of between 5 to 7 parts by weight relative to 100 parts by weight of the total mixture;

v) Emulsifier incorporated in the mixture at the amount of 0.22 to 0.27 parts by weight;

vi) Monounsaturated fat acids with aliphatic tails of 16 to 18 incorporated in the mixture at the amount of 2.5 to 5 parts by weight relative to 100 parts by weight of the total mixture.

According to some embodiments, the vegetable oil presented in the mixture may be rice bran oil. In some cases, the rice bran oil incorporated in the chocolate mixture may be replaced with sunflower oil or with any unsaturated oil acids. In some cases, the vegetable oil may be another unsaturated oil such as a palm oil, high oleic oil, and the like, or any combination thereof.

According to some embodiments, the mixture may also comprise: a white sugar incorporated in the mixture at the amount of 27 to 33 parts by weight, dried milk incorporated in the mixture at the amount of 5 to 7 parts by weight, sucrose incorporated in the mixture at the amount of 3 to 10 parts per million parts, vanilla powder incorporated in the mixture at the amount of 0.15 to 0.22 parts by weight, wherein the parts by weight of the ingredients are relative to 100 parts by weight of the total mixture. According to possible embodiments, the total mixture may also comprise a cocoa powder at the amount of 19 to 23 parts by weight relative to 100 parts by weight of the total mixture. Such a cocoa powder can be a mixture of the substances remaining after cocoa butter is produced from cacao beans. In some cases, additional flavor enhancers may also be incorporated into the total mixture, in order to enhance the taste and smell of the chocolate spread. For example, a dried butter powder such as Butter-Buds may incorporate into the total mixture. In such cases, the added Butter-Buds may be approximately 1 to 3 parts by weight relative to 100 parts by weight of the total mixture. In some cases, a vanilla powder or extract may be added at approximately 0.12 to 0.22 parts by weight relative to 100 parts by weight of the total mixture.

According to possible embodiments, the dairy components incorporated in the mixture may be such as skimmed milk powder, milk powder, whey powder, and the like, which comprise proteins at the level of approximately 35 to 70 parts by weight relative to 100 parts by weight of the total dairy components. In some cases, the method used for drying out liquids from the dairy components may be with drying drum.

In some cases, the emulsifiers added to the mixture may cause the mixture to raise the viscosity level and thereby to provide the ability of dispensing the chocolate spread with a roll-on dispenser and also preventing the chocolate spread from dropping out. The emulsifier added to the mixture disclosed in the present invention may comprise ingredients such as polyglycerol-polyricinoleate also known as PGPR, lecithin, soy lecithin, and the like.

In some cases, the chocolate spread may also comprise anti-oxidants of an organic source, such as vitamin C, vitamin E, tea extracts and carnosic acids, to protect the spread, during manufacture and later on during the product's shelf life. The anti-oxidants may be added to the product during manufacture, or after the spread has a smooth texture.

According to some embodiments of the present invention, the total mixture may comprise fats at approximately 35 to 50 parts by weight relative to 100 parts by weight of the total mixture, and total sugars of approximately 15 to 40 parts by weight relative to 100 parts by weight of the total mixture. Thus, the final chocolate spread prepared from said mixture, may remain in a liquid state at a temperature above 15°Cellulous.

The mixture may also comprise dietary fibers, instead of sugar. The viscosity of the mixture, achieved by the fat and the sugar ratio creates a thin-textured chocolate spread which can be dispensed from a roller comprising different forms of dispensers. For example, a dispenser with thin dispensing slots, or a dispenser with wide dispensing slots.

The present invention also discloses a method of producing the chocolate spread disclosed above. Fig. 1 discloses a process of preparing the mixture of the chocolate spread, according to exemplary embodiments of the present invention. In step 105 a person preparing the chocolate mixture may mix the dry ingredients of the chocolate mixture. In some cases, such a mixture may be in a blander-device or at any industrial device designed for clocking. In step 110 the person may add at least 51 % of the vegetable oil to the dry ingredient mixture and continue to mix the mixture. In step 115 the mixture may undergo a grinding process in order to receive a homogeneous mixture with particle size of approximately 8 to 25 microns.

In some cases, the grinding may take place in a dedicated machine such as a grinding mill. In some cases, the method comprises pouring the solid ingredients, such as the cocoa, grinding the solids using micro grinding and improve the spread stability and avoiding the need for long grinding of the chocolate spread (with non-solid ingredients) until the spread has a smooth texture, which increases oxidation of oils, especially non-saturated oils.

In step 120 the temperature of the mixture may be measured and in step 125 the mixing and the grinding processes may halt in case the temperature has reached 50°Celsius. Thus, in some cases, the procedure of measuring the temperature may take several times in order to prevent the temperature of the mixture from exceeding 50° Celsius. In step 130 the remaining vegetable oil portion which was not added to the mixture in step 110 may be heated up to 70° Celsius. In step 135 the heated oil can be added to the total mixture and in step 140 the mixture can be steered for approximately 2 to 3 hours. In some cases, the steering of the mixture may take place by utilizing a Conche machine designed for steering mixtures for chocolate spread.

Fig. 2A shows a lateral view of a roll-on dispenser designed to dispense the chocolate spread, according to exemplary embodiments of the disclosed subject matter. Fig. 2A shows a roll-on dispenser 205 comprising a roller 210 designed to spread the chocolate spread on a planar surface. Such a planar surface can be the surface of a bread slice, a surface of a cake, a surface of a cracker, wafer, and like. The roll-on dispenser 205 also comprises a roller-on house 215 designed to hold the roller 210 in a steady manner. The roller 210 may be shaped as a multi-wing cylinder wherein the wings may be able to coat the chocolate spread on the roller 210. The wing designed on the top of the multi-wing cylinder shaped roller 210 may increase the friction factor of the material from which the roller is made. Thus, in some cases, the roller 210 may be utilized to dispense diverse types of substrates. For example, the substrates dispensed by the roller 210 may be soft, solid, crumble or anything in between.

In some embodiments of the disclosed subject matter, the multi-wing shaped roller 210 may be at a width of approximately 2.7 to 3.3 millimeters.

Fig. 2B shows anisometric view of a roll-on dispenser designed to dispense the chocolate spread, according to exemplary embodiments of the disclosed subject matter. Fig. 2B shows a roll- on dispenser 205 comprising a roller 210 shaped as a multi-wing cylinder designed to spread the chocolate spread on a planar surface. The roll-on dispenser 205 also comprises a roller-on house 215 designed to hold the roller 210 in a steady manner. In some cases, the roller-on house 215 may comprise two upper-handles, upper-handle 225 and another upper-handle (not shown) designed to hold the roller 210 in two points and allow a steady and continuous rotations of the roller 210. The roller-on house 215 may also comprise a wiper 220 which maintain the extracted chocolate spread in a homogenous and thin layer. For example, in some cases, the gap between the wiper 220 and the roller 210 may be approximately of 0.1 and 2.0 millimeters. Thus, the continuous rotation of the roller 210 may cause the extracted chocolate spread to remain in a thin layer which coats the roller 210. In some cases, such a thin layer may be approximately 50 to 120 milligrams of the chocolate spread per one square centimeter.

The roller-on house 215 may also function as a chocolate spread container, designed to contain chocolate spread. In such cases, the roller 210 may be immersed within the chocolate spread which resides within the roller-on house 215 and thereby be coated by the chocolate spread when the roller 210 rotates. In some cases, the roll-on dispenser 205 may be held slightly pressed against a planar surface such as a bread slice, and then pulled along the planar surface. Hence, the chocolate spread may be extracted out due to the roller 210 rotations and be smeared on the top of said planar surface in a thin and homogenous layer which coats the planar surface. For example, the planar surface may be a slice of bread. Thus, the roll-on dispenser 205 may create a thin and homogenous layer of chocolate spread on the top of the bread slice. Such a thin and homogenous layer may be at the thickness of approximately between 0.3 to 1 millimeter. In some cases, the roll-on dispenser 205 may create a layer at the thickness of approximately between 0.5 to 2.5 millimeters. Fig. 3A shows a lateral cross-section view of a roll-on dispenser comprising narrow gaps shaped to release food out in a controlled manner, according to exemplary embodiments of the disclosed subject matter. Fig. 3A shows a roll-on dispenser 305 comprising a roller 310. The roller 310 may rotate clockwise and counterclockwise, in accordance with the movement of the person utilizing the roll-on dispenser 305. The roller 310 comprises a hinge 320 which allows the rotation of the roller 310.The hinge 320 may be connected to the upper-handles 350 of the roll-on dispenser 305, as aforementioned. The roll-on dispenser 305 further comprises a hollow container 325 designed to be filled with a food. Such a food can be a chocolate spread, paste, liquid food, edible material, and the like. Thus, the food may be characterized with the corresponding viscosity allowing the food to be extracted out via narrow gaps 315 situated between the wiper 363 and the roller 310 and between the wiper 365 and the roller 310. In some cases, the narrow gaps 315 may be at a width of approximately 0.1 to 2.0 millimeters. Such a width can control the food quantities and allow spreading a thin layer of food over a planar surface. In some cases the layer of the chocolate spread may be approximately 50 to 120 milligrams of the chocolate spread per one square centimeter. In some cases, the viscosity of the food dispensed from the roll-on dispenser 305 may be with a viscosity such that in case 25 grams of food are taken and released to freely flow on an inclined plane with angle of 45°, wherein the food temperature is 25° Celsius, the food flow may cover a 20 Centimeters after 4.12 seconds. Graph 710 also comprises a graph point 732 representing the flow after 40 seconds. In such case, the food flow covers 40 centimeters.

In such embodiments of the disclosed subject matter the food may be thick enough to prevent leaking and dripping of food from the roll-on dispenser 305. For example, a person can roll the roll-on dispenser 305 and coat a slice of bread with an edible spread. In cases, the edible spread is not thick enough, the edible spread may leak and drop out from the roll-on dispenser 305.

Fig. 3B shows a lateral cross-section view of a roll-on dispenser comprising broad gaps shaped to release food out in a controlled manner, according to exemplary embodiments of the disclosed subject matter. Fig. 3A shows a roll-on dispenser 335 comprising a roller 312 which can rotate clockwise and counterclockwise, in accordance with the movement of the person utilizing the roll- on dispenser 335. The chocolate spread may be characterized with the corresponding viscosity allowing the chocolate spread to be extracted out via broad gaps 345 situated between the wiper 373 and the roller 312 and between the wiper 375 and the roller 312. In some cases, the broad gaps 345 may be approximately 0.1 to 4.0 millimeters.

In such embodiments of the disclosed subject matter the chocolate spread may be thick enough to prevent leaking and dripping of chocolate spread from the roll-on dispenser 335. For example, a person can roll the roll-on dispenser 335 and coat a slice of bread with a chocolate spread. In cases, the chocolate spread is not thick enough, the chocolate spread may be able to leak and drop out from the roll-on dispenser 335.

In some cases, the width of the gaps 345 may be set to prevent entering of external crumbles, dust, and dirt into the food resides within the roll-on dispenser 335

Fig. 4 shows diverse multi-wing rollers which can be attached to a roll-on dispenser and suitable for the purpose of dispensing food in a thin layer, according to exemplary embodiments of the disclosed subject matter. Fig. 4 shows a multi-wing roller 405. The wings of the multi-wing roller 405, for example, wings 421, and 422, may be elongated from side to side, along the cylindrical shape of the roller 405. Fig. 4 also shows a pin 435 which can connect the roller 405 to a roll-on dispenser. Fig. 4 also shows a roller 410 with a square shaped pin 440 and roller 415 with round shaped pin 445. In some cases, different pin shapes may provide with a different friction factor. For example, a square shaped pin may have a different friction factor than a round shaped pin. In some cases, the pins may be replaced with a hinge such as a hinge 430 which can be threaded into the roller 405, 410 or 415 to allow smooth and continues rolling of the roller. The hinge 430 may be made of a diverse of materials such as plastic, metal, wood, degradable polymers, and the like. In embodiments of the disclosed subject matter, the rollers 405, 410 and 415 may be made of silicon. In some other embodiments, the rollers 405, 410 and 415 may be made of a polymer, biodegradable polymer, and the like.

Fig. 5 shows a food dispenser designed to dispense food via a roll-on dispenser which can control the food quantities and allow spreading a thin layer of food over a planar surface, according to the exemplary embodiments of the disclosed subject matter. Fig. 5 shows a food dispenser 505 comprising a roll-on dispenser 520 connected to a food container 530. The food container 530 may contain food prepared to be dispensed via a roll-on dispenser 520. The roll-on dispenser 520 comprises a multi-wing roller 525 connected to the roll-on dispenser 520 via hinge 515. The roll- on dispenser 520 also comprises a wiper 510 designed to wipe the food (i.e., chocolate spread) and maintain a thin layer of food which coats the roller 525. In some cases, the food dispenser 505 may also comprise a lid or a cover which can close the food dispenser 505 and protect the food remaining on the roller 225.

Fig. 6 discloses a food dispenser with a ball roll-on dispenser which can control the food quantities and allow spreading a thin layer of food over a planar surface, according to exemplary embodiments of the disclosed subject matter. Fig. 6 shows a food dispenser 605 comprising a ball roll-on dispenser 610 connected to a food container 630. The ball roll-on dispenser 610 comprises a ball shaped roller 615 designed to be immersed in the food residing within the food container 630. The ball shaped roller 615 may also release the liquid food by rotations.

The ball roll-on dispenser 610 may also comprise a top ring 620 designed to house the ball shaped roller 615. In such cases, the rim 635 of the top ring 620 may function as a wiper. For example, the rim 635 of the top ring 620 may be situated in a gap of approximately 2 to 4 millimeters between the rim 635 and the ball shaped roller 615. Thus, upon rolling the ball shaped roller 615 the liquid food may extract out, and coat the ball shaped roller 615. The food dispenser 605 may also comprise a neck 625 which may comprise a diameter which is shorter than the diameter of the ball shaped roller 615. In some cases, wherein the ball shaped roller 615 is pressed toward the food container 630, the passage of liquid food between the food container 630 and the ball roll-on dispenser 610 may be closed. For example, in case the food dispenser 605 comprises a lid or a coverage. Said lid may be pressed against the ball roll-on dispenser 610 and push the ball shaped roller 615 toward the neck 625. Thus, the food residing within the food container 630 may be closed without any option to leak or spread to the ball roll-on dispenser 610.

In some cases, the ball shaped roller 615 may be smooth without wings, or slots which help to convey the liquid food. The ball shaped roller 615 may also be made of a rigid material such as polymers. In some cases, the ball shaped roller 615 may be situated such that the gap between the ball shaped roller 615 and the ball roll-on dispenser 610 may be approximately 3 to 5 millimeters.

Fig. 7 discloses the kinematic viscosity of the food inserted into the roll-on dispenser, according to exemplary embodiments of the disclosed subject matter. Fig. 7 shows a chart 705 discloses the measurements of the viscosity in case 25 grams of food are taken and released to freely flow on an inclined plane with angle of 45°, wherein the food temperature is 25° Celsius. Chart 705 comprises a perpendicular axis 715 representing the time scale in second of the food flow, and a horizontal axis 720 representing the length scale which the food covers. Chart 705 also shows a graph 710 and a graph point 731 representing the flow after 7.12 seconds. In such case the food flow covers 30 square Centimeters. Graph 710 also comprises a graph point 732 representing the flow after 23.14 seconds. In such case, the food flow covers 50 square Centimeters. Graph.

While the disclosure has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings without departing from the essential scope thereof. Therefore, it is intended that the disclosed subject matter not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but only by the claims that follow.

Claims

1. A method of preparing a food mixture configured to be dispensed via a roll-on dispenser, comprising:

creating a mixture by incorporating a fructooligosaccharides, dairy components, and sweeteners;

incorporating to the mixture, emulsifiers, monounsaturated fat acids, and a first portion of vegetable oil;

grinding said mixture, to receive particles of the mixture at the size of between 10 and 25 Micron;

heating a second portion of vegetable oil to 70 Celsius degrees;

adding the second portion of vegetable oil to the mixture;

steering said mixture for at least 2 hours.

2. The method of claim 1, wherein the sweeteners incorporated in the mixture are at the amount of between 15 to 40 parts by weight relative to 100 parts by weight of the total mixture.

3. The method of claim 1, wherein the total fats incorporated in the mixture are at the amount of between 35 to 50 parts by weight relative to 100 parts by weight of the total mixture.

4. The method of claim 1 , wherein the Fructooligosaccharides incorporated in the mixture are at the amount of 3 to 10 parts by weight relative to 100 parts by weight of the mixture;

5. The method of claim 1, wherein the monounsaturated fat acids incorporated in the mixture are at the amount of 2.5 to 5 parts by weight relative to 100 parts by weight of the total mixture.

6. The method of claim 1, wherein the monounsaturated fat acids are with aliphatic tails of between 16 to 18.

7. The method of claim 1 , wherein the emulsifier incorporated in the mixture are at the amount of between of 0.22 to 0.27 parts by weight relative to 100 parts of the total mixture.

8. The method of claim 1, wherein the protein extracted from dairy products are the amount of the protein is between 5 to 7 parts by weight relative to 100 parts by weight of the total mixture.

9. The method of claim 1, wherein the sweeteners comprising white sugar.

10. The method of claim 1, wherein the sweeteners comprising sucrose.

11. The method of claim 1 , wherein the first portion of the vegetable oil is at least 51 parts by weight relative to 100 parts by weight of the total oil incorporated in the mixture.

12. The method of claim 1, wherein the dairy components incorporate in the mixture comprise proteins at the level of 35 to 70 parts by weight relative to 100 parts by weight of the total dairy components.

13. A food product and an apparatus for dispensing thereof, comprising:

a roller designed to dispense said food product via rolling movements of the roller against a planar surface;

at least one wiper situated in a distance between 0.1 and 4 millimeters from said roller; wherein the food product extracts out through the distance between said at least wiper and said roller, coats the roller, and wherein the rolling movements smear a thin layer of the food product on said planar surface.

14. The food product and an apparatus of claim 13, wherein said roller is a cylinder shaped roller.

15. The food product and an apparatus of claim 14, wherein the cylindrical shaped roller is a multi-wing cylinder.

16. The food product and an apparatus of claim 14, wherein the cylindrical shaped roller is designed to smear the chocolate spread over the cylindrical shaped roller.

17. The food product and an apparatus of claim 13, wherein the apparatus further comprises one more wiper situated in distance of between 0.1 to 4 millimeters from the roll-on dispenser, and wherein said wiper ensures the food is extracted out in a homogenous and thin layer.

18. The food product and an apparatus of claim 13, wherein the roller is a ball shaped roller.

19. The food product and an apparatus of claim 13, wherein the roll-on dispenser further comprises a container designed to contain the food product therein.

20. The food product and an apparatus of claim 13, wherein the food product further comprises fats, wherein the total fats are at the amount of between 40 to 50 parts by weight relative to 100 parts by weight of the total food product;

21. The food product and an apparatus of claim 13, wherein the food product further comprises sweeteners, wherein the total sweeteners are at the amount of between 15 to 40 parts by weight relative to 100 parts by weight of the total food product;

22. The food product and an apparatus of claim 13, wherein the food product further comprises dairy components at the amount of between 5 to 7 parts by weight relative to 100 parts by weight of the total food product.

23. The food product and an apparatus of claim 13, wherein the food product further comprises emulsifier at the amount of between of 0.22 to 0.27 parts by weight relative to 100 parts of the total food product.

24. The food product and an apparatus of claim 13, wherein the food product further comprises monounsaturated fat acids with aliphatic tails of 16 to 18 at the amount of 2.5 to 5 parts by weight relative to 100 parts by weight of the total food product.

25. The food product and an apparatus of claim 13, wherein the food product further comprises Fructooligosaccharides at the amount of 3 to 10 parts by weight relative to 100 parts by weight of the total food product.

26. The food product and an apparatus of claim 13, wherein the food product further comprises hazelnuts.

27. The food product and an apparatus of claim 13, wherein the thin layer of the food product is between 50 to 120 milligrams of the food product per one square centimeter.

28. A food product, comprising:

a chocolate spread prepared from a mixture composing: fructooligosaccharides, protein extracted from dairy components, emulsifiers, monounsaturated fat acids, a first portion of vegetable oil and sweeteners;

wherein:

(i) said mixture is grinded to receive particles of the mixture at the size of between 10 and 25 Micron,

(ii) a second portion of vegetable oil is heated to 70 Celsius degrees and added to the mixture,

(iii) the total mixture is steered for at least 2 hours.

29. The food product of claim 28, is characterized with a viscosity such that in case 25 grams of food are taken and released to freely flow on an inclined plane with angle of 45°, wherein the food temperature is 25° Celsius, the food flow may cover a 4.12 Centimeters after 20 second.

30. The food product of claim 28, wherein the total fats incorporated in the mixture are at the amount of between 35 to 50 parts by weight relative to 100 parts by weight of the total mixture.

31. The food product of claim 28, wherein the Fructooligosaccharides incorporated in the mixture are at the amount of 3 to 10 parts by weight relative to 100 parts by weight of the mixture;

32. The food product of claim 28, wherein the monounsaturated fat acids incorporated in the mixture are at the amount of 2.5 to 5 parts by weight relative to 100 parts by weight of the total mixture.

33. The food product of claim 28, wherein the monounsaturated fat acids are with aliphatic tails of between 16 to 18.

34. The food product of claim 28, wherein the emulsifier incorporated in the mixture are at the amount of between of 0.22 to 0.27 parts by weight relative to 100 parts of the total mixture.

35. The food product of claim 28, wherein the dairy components are the amount of between 5 to 7 parts by weight relative to 100 parts by weight of the total mixture.

36. The food product of claim 28, wherein the sweeteners comprising white sugar.

37. The food product of claim 28, wherein the sweeteners comprising sucrose.

38. The method of claim 28, wherein the first portion of the vegetable oil is at least 51 parts by weight relative to 100 parts by weight of the total oil incorporated in the mixture.

39. The method of claim 28, wherein the food product further comprises Butter-Buds at the level of between 1 to 3 parts by weight relative to 100 parts by weight of the total mixture.

40. The method of claim 28, wherein the food product further comprises vanilla powder at the level of between 0.12 to 0.22 parts by weight relative to 100 parts by weight of the total mixture.

41. The method of claim 28, wherein the dairy components incorporate in the mixture comprise proteins at the level of 35 to 70 parts by weight relative to 100 parts by weight of the total dairy components.