AERATED CONFECTIONERY

Abstract

The invention relates to a water-based aerated confectionery product used as a filling composition in a chocolate or chocolate-analogue product and methods of making the same.

Description

1 / 47 AERATED CONFECTIONERY FIELD OF THE INVENTION

[001] The present invention relates to an aerated water-based confectionery product and methods for making the same. In particular, the invention relates to stable aqueous mousses comprising aggregated protein and sugar. BACKGROUND OF THE INVENTION

[002] Aerated confectionery products are prepared using both artisanal and industrial processes.

[003] In chocolate confectionery, the shape, production method, and distribution channel require that products be microbiologically stable under ambient conditions, typically for a period of 9 to 12 months. This is practically achieved by ensuring that the product's water activity is low enough to prevent the proliferation of pathogenic bacteria, yeasts, and fungi. The upper limit of water activity for chocolate products is 0.67. Products with a wafer or biscuit element have lower water activity requirements (typically 0.45) to protect the sensory characteristics typical of elements that are sensitive to moisture.

[004] This low water activity is generally achieved by avoiding the use of water-based systems, which, in turn, explains the predominant use of fat-based fillings in confectionery. Fat-based fillings can be successfully aerated, but they are perceived as heavy and the texture they produce is quite different from that of mousses, milkshakes, and whipped creams that consumers associate with aerated structures. From a nutritional point of view, fat-based fillings also contain saturated fatty acids (SFAs) and, in general, have a higher caloric value than sugars, which are the main constituent of water-based systems. Petition 870250073456, dated 08 / 20 / 2025, page 6 / 65 2 / 47

[005] Water-based systems have a lighter and softer feel, are free of SFAs, and have a lower caloric value, but contribute significantly to the product's sugars. The water activity of these systems is challenging because all solids are suspended in water, which, although limited, can significantly increase water activity. This can be resolved either by replacing some of the water with a sugar alcohol that has high wetting power (e.g., sorbitol or glycerol) or by increasing the system's solids by adding more sugar. The choice of sugars is important to obtain a system that still flows in a low-moisture matrix at room temperature. Furthermore, the sugars in the system should not crystallize over time to the point of being perceived by the consumer, as they are in a metastable state with this high total solids content.This technology is known in the field, and although the use of sugar alcohols is predominant, consumers are not entirely comfortable with them being labeled, and there is also the potential for adverse side effects on the digestive system.

[006] The main benefit of water-based pastry fillings is that they have a softer texture that can be easily modulated with the use of a hydrocolloid. They also provide water-based flavorings very efficiently, such as those derived from fruits, coffee, and caramel. Finally, they do not contribute to the fat or SFA content of the product and are cheaper than vegetable fats.

[007] Aeration of water-based systems is possible, but requires an active species on the surface, such as a protein or surfactant, whereas in fat-based systems, fat crystals stabilize the gas bubbles. This, along with the fact that the viscosity is lower (to obtain the advantage of a texture Petition 870250073456, dated 08 / 20 / 2025, page 7 / 65 3 / 47 (soft), makes it very challenging to maintain stable gas bubbles throughout the shelf life of an aerated water-based product.

[008] Document WO-A-2014 / 017525 describes a low-fat or fat-free air bubble emulsion containing a whey protein aggregate. Ice creams are described, and the stability of air incorporation into the product (volume increase or whipping capacity) was measured at -18 °C. The pH levels for the protein aggregate solution are 5.5 to 7 (neutral pH).

[009] Document EP1839495 B1 describes whey protein micelles and their use in protein-enriched frozen desserts. The pH of this product is between 5.8 and 6.6.

[0010] Document WO-A-2018148390A1 describes a mousse that is stable during storage when mixed with a product containing fat.

[0011] Document EP-A-3197293 describes food products that can be whipped, whipped food products and methods for producing them. The whipped food product has less than 5% fat by weight and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid.

[0012] Document US7,700,144 B2 describes aerated food compositions with a high protein content. The compositions comprise hydrocolloids and added fiber.

[0013] Document WO-A-2007 / 008560 A9 describes stabilized edible foams and formulations for palatable foams with enhanced stability. In certain embodiments, the formulations in Petition 870250073456, dated 08 / 20 / 2025, page 8 / 65 4 / 47 include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interaction with the polysaccharide.

[0014] There remains a need for enhanced foods with textures and appearances that are appealing to consumers while also providing nutritional benefits and favorable manufacturing and storage characteristics. SUMMARY OF THE INVENTION

[0015] The invention relates to aqueous aerated confectionery products, such as mousses and foams, which are stabilized against drainage and sugar crystallization. In particular, the invention relates to an aqueous aerated confectionery product comprising thermally denatured protein and sugar. The added protein is preferably whey protein. The sugar is preferably a blend of different sugars, most preferably comprising fructose.

[0016] The use of thermal denaturation provides advantageous aeration inclusion (i.e., beating) and aeration stability, preferably without the need for multiple additional stabilizers. Advantageously, the thermally denatured protein of the present invention, in combination with the sugar system, provides a stable composition at the claimed pHs in order to form a more acceptable base composition for the inclusion of flavors and components that do not benefit from an acidic flavor profile. For example, the use of thermally denatured protein produces sufficient stabilization to function at more neutral pHs, allowing the use of flavors such as cocoa and vanilla without affecting the flavor profile.

[0017] A first aspect of the invention provides a chocolate or a confection analogous to chocolate filled with a water-based aerated confectionery filling. Petition 870250073456, dated 08 / 20 / 2025, p. 9 / 65 5 / 47

[0018] Preferably, the water-based pastry filling comprises sugar and protein, preferably added protein.

[0019] Preferably, water-based pastry fillings have a pH greater than or equal to 5.6.

[0020] Preferably, water-based pastry fillings have a water activity of less than 0.67.

[0021] The pH is preferably between pH 5.6 and pH 10.0, more preferably pH 6.0 and pH 8.0, and more preferably pH 6.3 and pH 7.5 and pH 6.3 and pH 7.0.

[0022] The protein is preferably whey protein.

[0023] The water activity is preferably above 0.45 and below 0.67, for example, from 0.5 to 0.6. In some modalities, the water activity is below 0.64 or below 0.59.

[0024] Water-based aerated pastry fillings comprise 30% to 90% sugar and 1% to 8% protein. The protein stabilizes the water-based aerated pastry filling.

[0025] Water-based aerated pastry filling is water-based, not fat-based.

[0026] Water-based aerated pastry filling is composed of water. This may be present as part of a sugar syrup or other ingredient and / or as water added separately. Sugar syrup generally contains about 20% to 30% by weight of water or about 20% to 25% by weight of water, for example, about 23% by weight of the IS221 inverted syrup exemplified is water.

[0027] When added separately, water is preferably added between 0.1% and 10% by weight of the total ingredients, for example, 1% by weight to 10% by weight, 1% by weight to 8% by weight, 2% by weight to 8% by weight, or 3% by weight to 7% by weight. The total water content of all sources is preferably Petition 870250073456, dated 08 / 20 / 2025, page 10 / 65 6 / 47 greater than 5% by weight and less than 40% by weight, preferably 30% by weight or less, for example, 10% by weight to 30% by weight. In some embodiments, the water content is between 10% by weight and 20% by weight, for example, around 14% by weight, 15% by weight, or 16% by weight, or around 10% by weight, 11% by weight, 12% by weight, 13% by weight, 17% by weight, 18% by weight, 19% by weight, or 20% by weight. In one embodiment, the total water content of all sources is between approximately 20% by weight and 27% by weight, for example, approximately 25% by weight, or approximately 21% by weight, 22% by weight, 23% by weight, 24% by weight, 26% by weight, or 27% by weight.

[0028] In the most preferred embodiments, the total water content is from 10% by weight to 30% by weight, preferably between 12% by weight and 27% by weight, and most preferably between 15% by weight and 25% by weight.

[0029] The %, by weight, of water content can be determined by measuring the amount of water in the sample through Karl Fischer titration, which is based on the reaction of water with iodine in the presence of sulfur dioxide. The determination involves a known weight of the sample being mixed in a solvent of methanol, n-hexane and then titrated with Karl Fischer reagent (which consists of iodine, sulfur dioxide, a base and a solvent, such as alcohol) until the equivalence point is detected by voltammetry, and the amount of water is defined allowing the calculation of the moisture content of the sample.

[0030] Aerated confectionery has a water activity below 0.67, preferably above 0.45 and below 0.67. In some embodiments, aerated water-based confectionery has a water activity not greater than 0.64, not greater than 0.62, or not greater than 0.59. The water activity is preferably greater than 0.45. The water activity may be between 0.5 and 0.59, for example, around Petition 870250073456, dated 08 / 20 / 2025, page 11 / 65 7 / 47 0.54, in some embodiments. Suitable water activities according to the invention include 0.66, 0.65, 0.64, 0.63, 0.62, 0.61, 0.60, 0.59, 0.58, 0.57, 0.56, 0.55, 0.54, 0.53, 0.52, 0.51, 0.50, 0.49, 0.48, 0.47 and 0.46. Preferred water activities include 0.64, 0.63, 0.62, 0.61, 0.60, 0.59, 0.58, 0.57, 0.56, 0.55, 0.54, 0.53, 0.52, 0.51 and 0.50.

[0031] The term water activity (Aw) is well known in the art and refers to a partial pressure of water vapor in a solution divided by the partial pressure of water vapor in the standard state. In the field of food science, the standard state is most often defined as the partial pressure of pure water vapor at the same temperature. Using this specific definition, pure distilled water has a water activity exactly equal to one. A water activity of 0.80 means that the vapor pressure is 80 percent of that of pure water. Water activity values ​​are preferably obtained by means of a resistive electrolytic hygrometer, capacitance hygrometer, or dew point hygrometer, as known in the art. The water activity values ​​according to the invention are most preferably determined by confining a sample in a sealed container. The relative humidity of the air in the headspace will equilibrate with the water activity of the sample.In equilibrium, the two will be equal, and the relative humidity of the free space can be measured using an electrical capacitance sensor to determine the water activity of the sample.

[0032] Aerated pastry is preferably a mousse or a foam.

[0033] Aerated confectionery has a pH lower than 5.5, preferably between 2 and 5.4. In some forms, aerated confectionery has a pH of around 4.2 or less, for example, a pH between 2 and 4.2, a pH between 2 and 4, a pH between 2.5 and 4, a pH between 2.5 and 3.5, for example, around pH 3. Petition 870250073456, dated 08 / 20 / 2025, page 12 / 65 8 / 47

[0034] In preferred embodiments, the pH is between 5.6 and 10.0, preferably between 6.0 and 8.0, preferably between 6.3 and 7.5, and most preferably between 6.3 and 7.0. As shown in the examples below, these pH ranges provide the ideal balance between beating properties and textures (which affect deposition properties), as well as contributing positively to overall flavor.

[0035] pH is preferably measured under ambient conditions, preferably at a temperature of 20 °C, using equipment known in the art.

[0036] The pH of the aerated water-based confectionery compositions of the present invention can be provided by the ingredients alone without the need for further pH modification. However, if it is necessary to reduce the pH, a food-grade acid is preferably added to assist in pH control. For example, food-grade acids that can be used are preferably selected from the group consisting of acetic acid, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, lactic acid, and mixtures thereof. The acid can be added in any suitable form, for example, in powder form. In alternative embodiments, if an increase in pH is required, food-grade alkalis, acidity regulators, etc., can preferably be added to assist in pH control.

[0037] The protein is thermally denatured and preferably aggregated. The protein is preferably denatured by heat, for example, by heating to a temperature of 50 °C or more, 60 °C or more, 70 °C or more or 80 °C or more, for example, between 50 °C and about 100 °C, between 60 °C and about 95 °C, between 70 °C and 90 °C, for example, between 75 °C and about 85 °C. In preferred embodiments, thermal denaturation causes the formation of aggregates. Petition 870250073456, dated 08 / 20 / 2025, p. 13 / 65 9 / 47

[0038] The protein is preferably whey protein. It can conveniently be added in the form of whey protein isolate or whey protein concentrate, terms which are known in the art. Whey protein isolate contains a high proportion of whey protein, preferably around 90% by weight, and can therefore be conveniently used. Whey protein concentrate typically contains around 80% by weight of whey protein and can also be used.

[0039] The percentage of 1% by weight to 8% by weight of protein in the confectionery filling of the invention is the % by weight of the actual protein, not the % by weight of the protein concentrate or isolate (containing up to 20% of other non-protein components) that can be used to supply the protein. For example, when 1% by weight of protein is required in confectionery, 1.12% by weight of a whey protein isolate containing 90% by weight of protein can be used to supply the required 1% by weight of protein. In another example, when the use of 5% by weight of protein is required in confectionery, 6.25% by weight of a whey protein concentrate comprising 80% by weight of protein can be used to supply the required 5% by weight of protein. When 3.3% by weight of whey protein isolate (comprising 90% by weight of protein) is used as an ingredient, this will provide 2.97% by weight of protein to the confectionery.

[0040] The protein, preferably whey protein, is present in between 1% and 8% by weight of the pastry filling. In some embodiments, the protein is present in an amount between 2% and 8% by weight of the pastry or in an amount between 2% and 5% by weight of the pastry, optionally at least 2% by weight, or at least 3% by weight. Petition 870250073456, dated 08 / 20 / 2025, page 14 / 65 10 / 47 Examples of adequate amounts include around 1.5% by weight, 2% by weight, 2.5% by weight, 3% by weight, 3.5% by weight, 4% by weight, 4.5% by weight, 5% by weight, 5.5% by weight, and 6% by weight, and all ranges in between these exemplary amounts. In some embodiments, the protein is present from 2.5% by weight to 8% by weight, 2.5% by weight to 6% by weight, or 2.75% by weight to 6% by weight.

[0041] The aerated pastry filling comprises 30% by weight to 90% by weight of sugar, for example, sugar between 40% by weight and 90% by weight. In some embodiments, the sugar is present between 40% by weight and 80% by weight, between 40% by weight and 70% by weight, between 50% by weight and 90% by weight, between 50% by weight and 90% by weight, or between 60% by weight and 90% by weight. In some embodiments, the sugar is present between 70% by weight and 90% by weight, for example, between 75% by weight and 90% by weight, as well as between 80% by weight and 90% by weight.

[0042] In some embodiments, the sugar is a sugar syrup. Suitable sugar syrups include glucose syrup, preferably dextrose equivalent (DE) of 40 to 70, fructose-glucose syrup (which may also be called glucose-fructose syrup, isoglucose syrup or corn fructose syrup), high fructose syrup, corn syrup, oat syrup, rice syrup or tapioca syrup, or a mixture of any two or more of these syrups.

[0043] Undesirable sugar crystallization in aerated pastry filling is shown to be reduced or avoided in the Examples when the sugar comprises or consists of two or more different sugars. In one embodiment, the blend of different sugars is provided by an invert sugar with a sugar conversion percentage (i.e., degree of hydrolysis) of at least 10%, but Petition 870250073456, dated 08 / 20 / 2025, page 15 / 65 11 / 47 below 70%, below 60%, below 50%, or below 40%. In some embodiments, the sugar is an inverted sugar with a sugar conversion percentage (i.e., degree of hydrolysis) of 20% to 60%, 30% to 50%, or 40% to 50%. Inverted sugars with incomplete conversion (hydrolysis) are known as partially inverted sugars.

[0044] This mixture of sugars in the confectionery product may comprise a mixture of at least one reducing sugar and at least one non-reducing sugar. Sucrose is a non-reducing sugar, while dextrose and fructose are reducing sugars. A partial inverted syrup comprises sucrose (non-reducing), dextrose (reducing), and fructose (reducing). The sugar in the aerated confectionery product preferably comprises at least 10% but less than 70% reducing sugars, with the remainder being non-reducing sugars. In some embodiments, the sugar comprises from 10% to 60% reducing sugars, from 20% to 60% reducing sugars, or from 30% to 50% reducing sugars. The examples demonstrate the use of a sugar mixture comprising 40% by weight to 50% by weight (specifically 41% by weight to 49% by weight) of reducing sugars. The mixture of reducing and non-reducing sugars may be supplied as a partially inverted sugar syrup.

[0045] A fully hydrolyzed inverted syrup (~97% inverted), in which essentially all the sucrose is decomposed into dextrose and fructose, can crystallize into aerated products. A partially hydrolyzed syrup, for example, hydrolysis above 10% but below 70%, preferably less than 60% hydrolyzed (inverted), is more stable according to the present invention and is resistant to crystallization.

[0046] Inverted sugar can be fully inverted sugar syrup or, preferably, partially inverted sugar syrup. Petition 870250073456, dated 08 / 20 / 2025, page 16 / 65 12 / 47 Fully inverted sugar syrup comprises only glucose and fructose. Partially inverted sugar syrup comprises glucose, fructose, and sucrose, and is preferred.

[0047] In one embodiment, the sugar in the confectionery filling comprises or consists of partially hydrolyzed invert syrup. In another embodiment, the sugar comprises or consists of a mixture of sucrose, partially or fully invert syrup, and glucose. In a further embodiment, the sugar comprises or consists of a mixture of sucrose, fructose, and glucose.

[0048] Consequently, a mixture of sugars is preferably used according to the invention.

[0049] The presence of fructose in the sugar mixture is highly preferred. Preferably, between 10% by weight and 50% by weight of the sugar (i.e., from 1 / 10 to 1 / 5 of the sugars, preferably at least 1 / 5) is fructose. More preferably, about 15% by weight to 40% by weight, more preferably from 20% by weight to 30% by weight, for example, from 20% by weight to 25% by weight of the sugars are fructose. This can be achieved by mixing different sugar-rich ingredients (such as powdered sugars, starch-derived syrups or inverted sugar syrups) or by using a partially inverted sugar syrup comprising sucrose, dextrose and fructose.

[0050] In a preferred embodiment, from 20% by weight to 65% by weight of the sugar in aerated pastry filling is glucose (including mixtures of dextrose and glucose / dextrose). More preferably, from 25% by weight to 65% by weight, more preferably from 30% by weight to 60% by weight, and most preferably from 35% by weight to 55% by weight of the sugars in aerated pastry filling.

[0051] Due to the dextrorotatory nature of glucose and dextrose, these can be freely exchanged with each other (that is, when glucose is Petition 870250073456, dated 08 / 20 / 2025, page 17 / 65 13 / 47 used, this can be totally or partially replaced by dextrose without any observed alteration in effect). Thus, preferably in this patent, the term glucose should generally be read as encompassing glucose and dextrose and mixtures thereof.

[0052] In a preferred embodiment, from 0% by weight to 60% by weight of the sugar in aerated pastry filling is sucrose. More preferably, from 0% by weight to 55% by weight and from 2% by weight to 40% by weight of the sugars in aerated pastry filling. The presence of sucrose is less important than the contributions of fructose disclosed above.

[0053] In a preferred embodiment, from 0% by weight to 20% by weight of the sugar in aerated pastry filling is maltose. More preferably, from 0% by weight to 15% by weight and from 2% by weight to 12% by weight of the sugars in aerated pastry filling. The presence of maltose is less important than the contributions of fructose disclosed above.

[0054] In a preferred embodiment, the confectionery comprises a mixture of sugar in the aerated confectionery filling and the confectionery comprises 0% by weight to 30% by weight of sucrose, 5% by weight to 30% by weight of glucose syrup and 35% by weight to 75% by weight of glucose and fructose syrup based on the weight of the composition.

[0055] In a preferred embodiment, the aerated pastry filling comprises a mixture of sugar and the aerated pastry filling comprises, based on the weight of the aerated pastry filling, 0.0% by weight to 20% by weight of sucrose, 5.0% by weight to 25% by weight of glucose syrup and 20% by weight to 55% by weight of glucose-fructose syrup.

[0056] In a preferred embodiment, the aerated pastry filling comprises a mixture of sugar and pastry filling Petition 870250073456, dated 08 / 20 / 2025, page 18 / 65 14 / 47 aerated comprises, based on the weight of the aerated pastry filling, 0.0% by weight to 15% by weight of sucrose, 7.5% by weight to 20% by weight of glucose syrup and 25% by weight to 50% by weight of glucose-fructose syrup.

[0057] In a preferred embodiment, the aerated pastry filling comprises a mixture of sugar and the aerated pastry filling comprises, based on the weight of the aerated pastry filling, 0.0% by weight to 15% by weight of sucrose, 7.5% by weight to 15% by weight of glucose syrup and 30% by weight to 45% by weight of glucose-fructose syrup.

[0058] In a preferred embodiment, the aerated pastry filling comprises a mixture of sugar and the pastry product comprises 5% by weight to 30% by weight of sucrose, 5% by weight to 30% by weight of glucose syrup and 35% by weight to 75% by weight of fructose-glucose syrup.

[0059] In a more preferred embodiment, the aerated pastry filling comprises a mixture of sugar and the pastry comprises 10% by weight to 25% by weight of sucrose, 10% by weight to 25% by weight of glucose syrup and 45% by weight to 65% by weight of fructose-glucose syrup.

[0060] In a preferred embodiment, the aerated pastry filling comprises from 40% by weight to 85% by weight of total monosaccharides and disaccharides, preferably 50% by weight to 80% by weight, and more preferably 60% by weight to 80% by weight.

[0061] When sugar syrup is used, it can conveniently provide the water-based component of the confectionery product, eliminating the need for additional water. For example, in some embodiments, a confectionery product of the invention may consist essentially of sugar syrup, added protein, and one or more flavorings. In some embodiments, the confectionery Petition 870250073456, dated 08 / 20 / 2025, page 19 / 65 15 / 47 comprises, consists of, or essentially consists of 50% by weight to 90% by weight (for example, 65% by weight to 90% by weight) of inverted sugar syrup (partial or total), 1% by weight to 8% by weight (for example, 2% by weight to 6% by weight) of added protein, and the balance provided by flavorings or other agents.

[0062] As shown in the Examples, stable aerated confections consisting of sugar syrup, added whey protein, and flavoring have been provided. The syrup may be present in some embodiments from 50% by weight to 90% by weight, 65% by weight to 90% by weight, 75% by weight to 90% by weight, or 90% by weight to 90% by weight. The protein may be present in any quantity described herein, for example, from 1% by weight to 8% by weight, 2% by weight to 6% by weight, or 3% by weight to 5% by weight, for example, about 2.5% by weight or more, about 3% by weight or more, about 4% by weight or more, or about 5% by weight. The flavoring can be present in amounts ranging from 1% to 30% by weight of the confectionery, for example, between 5% and 25% by weight, or approximately 10% to 20% by weight.

[0063] In some forms, the total amount of sugar in the aerated pastry filling is between 60% by weight and 80% by weight, or 60% by weight and 70% by weight.

[0064] The aerated pastry filling of the invention is stabilized by aggregated protein. Therefore, although additional agents, such as gelling agents or hardening agents, may optionally be included, they are not necessary. The aerated pastry filling provides a favorable texture and mouthfeel; thus, fat is not required and can be omitted, thereby providing a healthier, fat-free product. Consequently, in some embodiments, the water-based pastry filling Petition 870250073456, dated 08 / 20 / 2025, page 20 / 65 16 / 47 aerated is substantially or completely devoid of fat, hydrocolloids, gelling agents or hardening and / or thickening agents.

[0065] In the present invention, the term substantially or completely devoid of preferably means that the aerated pastry filling comprises 3% by weight or less, 2% by weight or less, 1% by weight or less, less than 0.1% by weight, or most preferably 0% by weight, of said ingredients.

[0066] In some highly preferred embodiments, the aerated pastry filling comprises 3% by weight or less, 2% by weight or less, 1% by weight or less, less than 0.1% by weight, or most preferably 0% by weight, of fat.

[0067] In some embodiments, the aerated pastry filling comprises 3% by weight or less, 2% by weight or less, 1% by weight or less, less than 0.1% by weight, or 0% by weight, of a stiffening agent such as gelatin or pectin.

[0068] The aerated pastry filling of the invention does not require egg-based beating agents, such as egg white or purified egg white proteins, such as albumen. Consequently, in some embodiments, egg proteins are absent from the aerated pastry filling of the invention. In some embodiments, the aerated pastry filling is substantially or completely devoid of egg protein. In some highly preferred embodiments, the aerated water-based pastry filling is substantially or completely devoid of any egg-derived ingredients. In some highly preferred embodiments, the aerated pastry filling comprises 3% by weight or less, 2% by weight or less, 1% by weight or less, less than 0.1% by weight, or most preferably 0% by weight, of egg-derived ingredients. Petition 870250073456, dated 08 / 20 / 2025, p. 21 / 65 17 / 47

[0069] The aerated pastry filling of the invention does not require the addition of a surfactant. The protein preferably provides the necessary interfacial stabilization and / or plateau edge stabilization. Therefore, in some embodiments, no surfactant is added. In one embodiment, there is no artificial, synthesized, or chemical surfactant. In one embodiment, there is less than 0.1% by weight of surfactant, or no detectable surfactant, in the aerated pastry filling of the invention.

[0070] In a preferred embodiment, the aerated pastry filling of the invention does not require a stabilizer other than, preferably, the added protein.

[0071] Preferably, there is no fat in the aerated pastry filling, therefore there is no requirement for a fat emulsifier. In one embodiment, the aerated pastry filling of the invention does not comprise an emulsifier.

[0072] The aerated pastry filling of the invention does not require fiber. In one embodiment, the aerated pastry filling of the invention has a very low fiber content or is fiber-free.

[0073] In some embodiments, the aerated water-based pastry filling has a volumetric viscosity of at least 10 Pa.s, for example, 10 Pa.s to 50 Pa.s or, preferably, 10 to 25 Pa.s. More preferably, the pastry product has a viscosity of around 10 to 20 Pa.s, most preferably 10 to 18 Pa.s or 10 to 16 Pa.s.

[0074] The aforementioned viscosity can be evaluated as follows, preferably at 25 °C. The rheological properties of the non-aerated masses were measured by performing oscillatory rheolometry. These measurements were conducted using a Physica MRC 500 rheometer (Anton Paar) equipped with a smooth Couette geometry (CC27-SN23479) and a Peltier system for control. Petition 870250073456, dated 08 / 20 / 2025, page 22 / 65 18 / 47 l of temperature. The Couette geometry consisted of a container (14.46 mm radius) and a Bob system (13.33 mm radius and 40 mm length). The samples were covered with low-viscosity silicone oil (Sigma Aldrich Ltd, Singapore) to prevent evaporation during measurements. The sample rested for 5 minutes at 25 °C before the start of the experiments. The imposed frequency (1 Hz) and stress (0.5%) during oscillatory shear measurements were chosen within the linear response regime.

[0075] Aerated confectionery can be significantly aerated with an air incorporation of at least 50%, for example, around 100% or more. The air incorporation can be at least 125% or at least 150% in some forms. The air incorporation can be as high as up to 500% in some forms.

[0076] Air incorporation is preferably 60% to 200%, more preferably 60% to 160%. The percentage of air incorporation refers to the degree of expansion resulting from the amount of air incorporated into the product during aeration. For example, an air incorporation of approximately 100% means that air represents 50% of its volume.

[0077] In some embodiments, the confectionery is aerated to an apparent density of 0.9 g / cm3 or less, 0.8 g / cm3 or less, for example, 0.6 g / cm3 or less, such as about 0.4 g / cm3. By controlling the upper limit of density, the beating capacity of aerated water-based confectionery filling compositions is preferably optimized. A lower number for apparent density means more aeration. In some embodiments, the confectionery is aerated to an apparent density of 0.1 g / cm3 or more, for example, 0.2 g / cm3 or more, such as 0.3 g / cm3 or more. By controlling the lower limit of density, the flow properties necessary for the deposition of Petition 870250073456, dated 08 / 20 / 2025, page 23 / 65 19 / 47 Such compositions in confectionery products are ideally controlled. Therefore, in the modalities, the apparent density is between 0.1 g / cm3 and 0.9 g / cm3, for example, between 0.2 g / cm3 and 0.8 g / cm3. The term apparent density is used because the density includes the total volume, that is, it includes the pores (or empty spaces, or gas, etc.) present in the aerated water-based confectionery filling.

[0078] In a preferred embodiment, the apparent density is preferably between 0.4 g / cm3 and 0.8 g / cm3, more preferably between 0.45 g / cm3 and 0.75 g / cm3, and most preferably between 0.50 g / cm3 and 0.70 g / cm3. As shown in the examples, these density ranges provide a balance between the beatability and flow properties required for the deposition of such compositions in confectionery products, preferably shells for confectionery products.

[0079] The aerated water-based confectionery filling of the invention preferably comprises one or more flavorings. Preferably, these flavorings contribute more than just flavor to the composition; for example, they may contribute volume, nutritional properties, etc., i.e., preferably, these flavorings are not high-intensity flavoring compositions. The flavoring is preferably consistent with the low-acidity / neutral nature (pH 5.6 or higher) of confectionery. Such flavorings may comprise or consist of cocoa (e.g., cocoa powder), chocolate, vanilla, milk, and / or nut-based flavorings (e.g., hazelnut, peanut, etc.). A flavoring agent may be included from 1% by weight to 30% by weight of the confectionery, for example, approximately 10% by weight to 20% by weight, or 1% by weight to 10% by weight, optionally between 10% by weight and 30% by weight, or between 1% by weight and 10% by weight.If high-intensity flavorings are required, the amount used is smaller, preferably between 0.01% and 5% by weight. Petition 870250073456, dated 08 / 20 / 2025, page 24 / 65 20 / 47 or between 0.05% by weight and 2.5% by weight.

[0080] Aerated water-based pastry filling is stable. This means that it has an acceptable shelf life between manufacture and consumer consumption, so as to maintain an acceptable appearance, flavor, and texture at the point of consumption. For a mousse, this means that the mousse is recognizable as a single mass that has not begun to visibly separate into a liquid phase (i.e., no perceptible drainage has occurred), and that no visible crystallization of the sugars has occurred.

[0081] Preferably, the aerated pastry filling is stable for at least one month. Stability is generally determined by what a consumer considers acceptable, but can also be formally assessed based on drainage stability, sugar crystallization and / or increase in mousse bubble size, as described in the Examples of the present invention.

[0082] In simple terms, mousse or foam drainage refers to the accumulation of liquid at the bottom of the foam or mousse. A stable mousse or foam is one in which there is no visible accumulation after the solidification period. Therefore, a mousse that has been stable for three months will not show any visible accumulation to the naked eye after three months.

[0083] In some embodiments, the aerated water-based pastry filling is stable for at least three months, preferably for at least six months.

[0084] Stability can be evaluated at room temperature, preferably 20 °C or 18 °C, or at a refrigerated temperature, preferably 4 °C.

[0085] In a preferred embodiment, the aerated water-based pastry filling of the invention is neither frozen nor baked, i.e., the present invention relates to compositions under ambient temperatures. Petition 870250073456, dated 08 / 20 / 2025, p. 25 / 65 21 / 47 refrigerated or chilled, preferably not below 0 °C and not above 100 °C. Freezing or baking provides compositions that are inherently different from the desired airy, foamy texture of the aqueous compositions of the present invention. Freezing provides solidified mixtures, and baking water-based protein mixtures can result in textures more similar to meringues / meringues.

[0086] In an alternative embodiment, the confectionery of the present invention can be frozen to provide a frozen confection. This can be achieved using well-known techniques, not particularly limited, for example, using a freezer at -20 °C to -18 °C for a necessary time between 2 and 6 hours. However, the most preferred embodiments are products at room temperature or refrigerated.

[0087] In one embodiment, an aerated water-based confectionery filling of the invention comprises 5% by weight to 25% by weight of flavoring, 2% by weight to 4% by weight of added whey protein isolate and 60% by weight to 80% by weight of invert sugar syrup with a conversion preferably greater than 50% but less than 70%, preferably between 55% and 65%.

[0088] A further aspect of the invention provides a confectionary product comprising the aerated water-based confectionary filling of the invention. Preferably, the aerated water-based confectionary filling forms the filling of a chocolate, candy or sweet. Thus, one embodiment provides that the aerated water-based confection is partially wrapped in chocolate or chocolate analogue. One embodiment provides that the aerated water-based confection is completely surrounded in chocolate or chocolate analogue. One embodiment provides that the aerated water-based confection is wrapped in chocolate or chocolate analogue. One embodiment is Petition 870250073456, dated 08 / 20 / 2025, p. 26 / 65 22 / 47 requires the water-based aerated confectionery filling to be at least partially or completely surrounded or enclosed in chocolate or chocolate analogue, preferably a chocolate shell. In a preferred embodiment, the shell or coating covers between 40% and 100% (a closed shell), preferably between 50% and 100%, and more preferably between 75% and 100% of the surface area of ​​the filling.

[0089] A further aspect of the invention provides a method for making an aerated water-based confectionery filling, comprising introducing air into a liquid mass, wherein the liquid mass has a pH of at least 5.6 and a water activity of less than 0.67 and preferably greater than 0.45. The liquid mass comprises at least 30% by weight of sugar and between 1% by weight and 8% by weight of protein.

[0090] The step of introducing air into the liquid mass may involve the mechanical introduction of air (e.g., by beating) or gas injection (e.g., nitrogen gas).

[0091] An additional aspect of the invention provides a process for forming the aerated pastry filling. Detailed Description of the Invention

[0092] A surprising technology has been developed based on a better understanding of the viability of aerated water-based confectionery fillings as fillings for chocolates. These fillings are desired by consumers, especially in chocolate products.

[0093] Detailed investigations by the inventors revealed that undesirable drainage of the mousse is inversely proportional to the volumetric viscosity of the liquid filling.

[0094] Systematic studies were conducted to address the main hypotheses: how to stabilize low-acidity / pH mousses Petition 870250073456, dated 08 / 20 / 2025, page 27 / 65 23 / 47 neutral using aggregated proteins; how to avoid mousse drainage by regulating plateau edge viscosity; and how to avoid sugar crystallization in the wetting mixture by limiting the concentration of a simple sugar below its saturation point.

[0095] The results of these extensive investigations showed that heat-induced aggregation of whey protein surprisingly improved foam performance, with increased aggregated protein content showing superior stability.

[0096] The main scientific challenge was how to physically stabilize aqueous mousses against drainage and bubble size increase, and how to prevent sugar crystallization during the mousse's shelf life.

[0097] Mousses are subjected to two main types of destabilization; i) drainage of liquid from the bubbles and ii) increase in bubble size distribution through coalescence and Ostwald ripening. Ostwald ripening is the transfer of air from small bubbles to larger bubbles due to the difference in Laplace pressure.

[0098] Without adhering to theory, the drainage of the mousse plateau edge can be slowed down by reducing the flow of liquid between adjacent bubbles by increasing the volumetric viscosity of the liquid (via), i) type of sugar, ii) moisture content (or water activity), iii) temperature or iv) hydrocolloids and / or v) restricting the flow by obstructing / blocking the plateau edge with protein aggregates.

[0099] The increase in mousse bubble size can be delayed by: i) the presence of a viscoelastic interface that prevents coalescence and potentially delays Ostwald ripening, providing resistance to bubble shrinkage.

[00100] Crystallization of the sugar humectant mixture, which is the aqueous phase, can be avoided by controlling the total concentration of a Petition 870250073456, dated 08 / 20 / 2025, page 28 / 65 24 / 47 simple sugar of smaller molecular size, either by controlling the degree of sugar inversion or by using a mixture of different sugars.

[00101] The data presented in the Examples demonstrate the validity of these approaches for physically stabilizing aqueous mousses at room temperature.

[00102] The invention provides an aerated, water-based pastry filling with a pH of 5.6 or higher and a water activity of less than 0.67. The pastry product comprises sugar and protein. The protein is thermally denatured, preferably aggregated, during processing by applying heat at the given pH. The protein stabilizes the aerated, water-based pastry filling. The pastry preferably comprises from 30% by weight to 90% by weight of sugar and between 1% by weight and 8% by weight of aggregated protein.

[00103] One aspect of the invention provides an aerated pastry filling product, preferably a foam or a mousse, created with whey protein isolate (WPI) or whey protein concentrate (WPC), wherein the aerated pastry filling product is: greater than or equal to 5.6, highly viscous due to 30% by weight to 90% by weight of sugar and has an Aw less than 0.67, preferably between 0.5 and 0.64 or between 0.5 and 0.59. The product is stabilized by whey protein that is denatured and preferably does not contain (or only optionally contains) hydrocolloids / thickeners.

[00104] Without adhering to the theory, it is considered that viscosity controls drainage in these foams. The aerated product is stable for several months without drainage at a temperature of 4°C down to room temperature.

[00105] In the confectionery field, flavorings and colorings are commonly added to enhance the taste and visual appeal of the products. Petition 870250073456, dated 08 / 20 / 2025, page 29 / 65 25 / 47 products. These additives generally have intense properties and are added in small quantities as a highly active agent in a water-based or oil-based matrix, depending on the solubility of the active agent. In embodiments where additives (preferably colorants and / or flavorings, preferably compounds that are added only to provide color and / or flavor, i.e., do not provide significant nutritional, bulking, etc. properties) are included in the aerated water-based pastry filling, the additives are water-soluble (i.e., not oil-soluble). The term soluble is understood to have the meaning understood in the art, i.e., the ability to dissolve in a specific medium under ambient conditions, preferably at 20 °C. Denatured Protein

[00106] The Examples demonstrate the stabilization of aerated compositions with thermally denatured protein. In particular, the stability of foam drainage is increased by higher levels of thermally denatured whey protein than whey protein isolate. Heat aggregation has also been shown to be capable of increasing bulk viscosity under low shear, thus stabilizing the mousses.

[00107] The invention generally relates to the use of a protein to create a stabilized foam under low acidity / neutral pH conditions in a high-sugar, optionally fat-free system. The protein is thermally denatured, preferably aggregated protein, in particular aggregated whey protein.

[00108] The aggregated protein is preferably whey protein. This can be provided by whey protein isolate or whey protein concentrate, terms which are known in the art.

[00109] An example of whey protein isolate (WPI) is Petition 870250073456, dated 08 / 20 / 2025, page 30 / 65 26 / 47 BiPro® 9500, commercially available from Agropur Inc., Eden Prairie, MN 55344, USA. Whey protein isolate, such as BiPro® 9500, is preferably produced from sweet, fresh whey that is concentrated and spray-dried. The whey protein isolate is preferably lactose-free based on US regulatory labeling of sugars and carbohydrates in products containing less than 0.5 g per serving as 0 g or sugar-free. The whey protein isolate preferably comprises a maximum of 3% by weight of ash, 1% by weight of fat, 0.5% by weight of lactose, and 5% by weight of moisture. Whey protein isolate preferably comprises mainly beta-lactoglobulin and alpha-lactalbumin, comprising about 85% to 95% by weight (e.g., 90% by weight) of protein.

[00110] Another commercially available whey protein isolate that can be used according to the invention is the WPI product available from Sachsenmilch Leppersdorf GmbH, Leppersdorf, Germany. It preferably contains about 0.1% by weight of fat, about 90% by weight of protein (about 92% by weight of dry matter), about 1.8% by weight of lactose, up to 3% by weight of ash and 4% by weight of water.

[00111] The whey protein isolate is preferably undenatured and soluble in a pH range of 2 to 9. Therefore, the aggregation of WPI is preferably required for use in the present invention.

[00112] An example of whey protein concentrate (WPC) is the WPC80 product which is commercially available near Fonterra, Heerenveen, Netherlands. WPC preferably has from about 75% to 85% protein by weight (e.g., about 80% by weight) and comprises small amounts of fat (e.g., 5% by weight), moisture (e.g., 5% by weight), Petition 870250073456, dated 08 / 20 / 2025, p. 31 / 65 27 / 47 ash (e.g., 3% by weight) and lactose (e.g., 5% by weight).

[00113] The protein is thermally denatured, preferably induced to aggregate, for example, by heating to a temperature of 50 °C or more, 60 °C or more, 70 °C or more or 80 °C or more, for example, 70 °C to 85 °C.

[00114] In a preferred embodiment, aggregation may occur over a period of time greater than 2 minutes, greater than 5 minutes, or greater than 10 minutes. For example, the time period may be less than 1 hour, less than 45 minutes, or less than 30 minutes. For example, between 2 minutes and 1 hour.

[00115] In some embodiments, the protein is present in an amount of at least 2% by weight of the aerated pastry filling, optionally at least 2% by weight, or at least 2.2% by weight, or at least 3% by weight, or 3.3% by weight. Favorable effects may be obtained with higher levels of added protein. Sugars

[00116] The examples also show stabilization against drainage using sugars. In particular, the interaction of temperature, water content and type of sugar controls the drainage of the mousse.

[00117] The destabilization of the mousse caused by liquid drainage can be controlled by controlling the volumetric viscosity. Undesirable sugar crystallization can also be controlled by mixing the sugar. Combined, these characteristics provide airy pastry fillings that are stable for weeks or months, for example, 3 months or more.

[00118] The aerated pastry filling is preferably high in sugar, for example, comprising sugar between 40% and 90% by weight. In some embodiments, the total amount of sugar... Petition 870250073456, dated 20 / 08 / 2025, page 32 / 65 28 / 47 car in aerated pastry filling is between 60% and 80% by weight.

[00119] In some embodiments, the sugar is a sugar syrup. Suitable sugar syrups include glucose syrup, preferably dextrose equivalent (DE) of 40 to 70, fructose glucose syrup, high fructose syrup, corn syrup, oat syrup, rice syrup or tapioca syrup. A mixture of two or more of these syrups may be used.

[00120] These syrups are well known in the art. Glucose syrups are well known in the art and are obtained by hydrolysis of starches, generally vegetable starches. Glucose syrups are described in Glucose Syrups, Technology and Applications, Peter Hull, Wiley-Blackwell 2010.

[00121] In a preferred embodiment, the glucose syrup has an ED value in the range of 35 to 95, preferably in the range of 35 to 70 or 40 to 70, most preferably in the range of 35 to 63.

[00122] Similarly, fructose-glucose syrups are prepared from starch hydrolysis, generally vegetable starches, and then isomerization to produce fructose. As in the production of conventional corn syrup, starch can be broken down into glucose by enzymes. To produce fructose corn syrup, corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose. Common syrups used commercially are HFCS 42 and HFCS 55, and this nomenclature refers to fructose compositions by dry weight of 42% and 55%, respectively, where the remainder is typically glucose and a quantity of other carbohydrates.

[00123] In a preferred embodiment, fructose-glucose syrups generally contain between 5% and 75% fructose by weight, preferably between 20% and 70% fructose by weight, with Petition 870250073456, dated 08 / 20 / 2025, page 33 / 65 29 / 47 more preferably, between 30% by weight and 60% by weight, and with greater preference, between 35% by weight and 55% by weight. These percentages are on a dry solids basis.

[00124] In a preferred embodiment, fructose glucose syrups generally contain between 5% and 75% glucose by weight, preferably between 20% and 70% by weight, more preferably between 30% and 60% by weight, and most preferably between 35% and 55% by weight. These percentages are on a dry solids basis.

[00125] Undesirable sugar crystallization in aerated pastry fillings can be avoided when the sugar comprises or consists of at least two different sugars, preferably comprising fructose. A suitable sugar blend is provided by an invert sugar with a sugar conversion percentage of at least 10%, but below 70%, below 60%, below 50%, or below 40%. A conversion rate of 40% to 50% has been shown to provide desirable results in examples. In some embodiments, the sugar is an invert sugar with a sugar conversion percentage (i.e., degree of hydrolysis) of 20% to 60%, 30% to 50%, or 40% to 50%.

[00126] The presence of fructose in the sugar mixture is highly preferred. Preferably, between 10% by weight and 50% by weight of the sugar (i.e., from 1 / 10 to 1 / 5 of the sugars, preferably at least 1 / 5) is fructose. More preferably, around 20% by weight to 30% by weight, for example, 20% by weight to 25% by weight of the sugars are fructose. This can be achieved by mixing different sugar-rich ingredients (such as powdered sugars, starch-derived syrups or inverted sugar syrup) or by using a partially inverted sugar syrup comprising sucrose, dextrose and fructose. Petition 870250073456, dated 08 / 20 / 2025, page 34 / 65 30 / 47

[00127] In a preferred embodiment, the aerated pastry filling comprises a mixture of sugar and the pastry product comprises 5% by weight to 30% by weight of sucrose, 5% by weight to 30% by weight of glucose syrup and 35% by weight to 75% by weight of fructose-glucose syrup.

[00128] In a more preferred embodiment, the aerated pastry filling comprises a mixture of sugar and the pastry comprises 10% by weight to 25% by weight of sucrose, 10% by weight to 25% by weight of glucose syrup and 45% by weight to 65% by weight of fructose-glucose syrup.

[00129] This mixture of sugars in the confectionery product can also be defined as a percentage of reducing sugars, since sucrose is a non-reducing sugar, while dextrose and fructose are reducing sugars. Consequently, the sugar in the aerated confectionery filling preferably comprises at least 10%, but less than 70%, of reducing sugars, the remainder being non-reducing sugars. In some embodiments, the sugar comprises from 10% to 60% reducing sugars, from 20% to 60% reducing sugars, or from 30% to 50% reducing sugars. The examples demonstrate the use of a sugar mixture comprising 40%, by weight, to 50%, by weight (specifically 41%, by weight, to 49%, by weight) of reducing sugars. The mixture of reducing sugar and non-reducing sugar can be supplied as a partially inverted sugar syrup.

[00130] A fully hydrolyzed inverted syrup (~97% inverted), in which essentially all the sucrose is decomposed into dextrose and fructose, can crystallize into aerated products. A partially hydrolyzed syrup, for example, hydrolysis above 10% but below 70%, preferably less than 60% hydrolyzed (inverted), is more stable according to the present invention and does not crystallize.

[00131] In one embodiment, sugar comprises or consists of Petition 870250073456, dated 08 / 20 / 2025, page 35 / 65 31 / 47 partially hydrolyzed inverted syrup. In another embodiment, the sugar comprises or consists of a mixture of sucrose, partially or totally inverted syrup and glucose. In a further embodiment, the sugar comprises or consists of a mixture of sucrose, fructose and glucose.

[00132] Consequently, a mixture of sugars is preferably used according to the invention. Preferably, the mixture comprises fructose.

[00133] Inverted sugar may be fully inverted sugar syrup or, preferably, partially inverted sugar syrup. Fully inverted sugar syrup comprises only glucose and fructose. Partially inverted sugar syrup comprises glucose, fructose and sucrose and is preferred.

[00134] Consequently, a balance or mixture of sugars is preferably provided.

[00135] An example of a mixture of sugars used in the examples comprises a mixture of sucrose, invert syrup (itself containing sucrose, glucose and fructose) and glucose.

[00136] Partial Inverted Sugar Syrup 221 used in some of the examples is available from British Sugar plc, Peterborough, United Kingdom as Partial Invert Syrup 221. It is a pale straw-colored solution of white sugar in potable water, produced from sugar beet. This syrup comprises 41 to 49% reducing sugars as determined by Lane & Eynon titration using Fehlings' solution and methylene blue indicator. Invert 221 is a partially inverted sugar syrup comprising a proportion of unhydrolyzed sucrose together with equal fractions of fructose and dextrose. Compared to fully inverted sugar syrup (only fructose and dextrose), it is less prone to crystallization. Petition 870250073456, dated 08 / 20 / 2025, page 36 / 65 32 / 47

[00137] An alternative to IS221 is a mixture of sucrose and fructose-glucose syrup.

[00138] In some forms, the total amount of sugar in the aerated pastry filling is between 60% by weight and 90% by weight, for example 75% by weight and 85% by weight.

[00139] In a preferred embodiment, the aerated pastry filling comprises from 40% by weight to 85% by weight of total monosaccharides and disaccharides, preferably 50% by weight to 80% by weight, and more preferably 60% by weight to 80% by weight. Process

[00140] The present invention provides a method for making confectionery compositions comprising a water-based confectionery filling aerated with chocolate or a chocolate analogue, comprising the steps of: (i) provide an aqueous sugar solution; (ii) adding protein to the aqueous solution and providing a solution with a pH greater than or equal to 5.6; (iii) heat the mixture to at least 50 °C, preferably at least 60 °C, more preferably between 70 °C and 95 °C, to denature the protein; (iv) cool the mixture; (v) aerate the cooled mixture to provide an aerated water-based pastry filling; (vi) deposit the aerated water-based confectionery into a chocolate shell or chocolate analogue.

[00141] In one embodiment, the aqueous sugar solution is a mixture of sugar and water.

[00142] In a preferred embodiment, the aqueous sugar solution is a sugar syrup.

[00143] The protein is thermally denatured and, preferably, Petition 870250073456, dated 08 / 20 / 2025, p. 37 / 65 33 / 47 aggregated. The protein is preferably denatured by heat, for example, by heating to a temperature of 50 °C or more, 60 °C or more, 70 °C or more, or 80 °C or more, for example, between 50 °C and about 100 °C, between 60 °C and about 95 °C, between 70 °C and 90 °C, for example, between 75 °C and about 85 °C. In preferred embodiments, thermal denaturation causes the formation of aggregates.

[00144] In a preferred embodiment, denaturation can occur over a period of time greater than 2 minutes, greater than 5 minutes, or greater than 10 minutes. For example, the time period can be less than 1 hour, less than 45 minutes, or less than 30 minutes. For example, between 2 minutes and 1 hour.

[00145] In a preferred embodiment, step (iii) produces a solution with a Brix degree between 73 and 83 Brix, preferably between 75 and 81 Brix, preferably between 76 and 81 Brix, most preferably between 77 and 79 Brix.

[00146] Those skilled in the art will be aware that Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is ​​equivalent to 1 gram of sucrose in 100 grams of solution and represents the resistance of the solution as a percentage by mass. Degrees Brix can be measured, for example, by a refractometer.

[00147] In a preferred embodiment, the mixture is allowed to cool naturally to less than 80 °C, preferably less than 70 °C, more preferably less than 60 °C, more preferably less than 50 °C, more than 5 °C, preferably more than 15 °C, more preferably more than 25 °C, between 5 °C and 80 °C, preferably between 15 °C and 70 °C, more preferably between 15 °C and 55 °C, more preferably between 20 °C and 40 °C.

[00148] In a preferred embodiment, other ingredients (e.g., flavorings and / or colorings) may be added at the appropriate time. For example, before aeration or after aeration, Petition 870250073456, dated 08 / 20 / 2025, p. 38 / 65 34 / 47 as applicable.

[00149] The formation of the coating and the deposit within the coating can be done by methods known in the art. Aeration

[00150] The creation of a mousse involves the introduction of a gas into a liquid mass, either by mechanical introduction of air (whipping) or by gas injection, or both. The term aerated is used to encompass air as well as gases other than air, as is standard in the aeration technique of food products. For example, nitrogen, carbon dioxide, nitrous oxides, etc. A high-sugar environment poses challenges to the ability to mechanically introduce air, as the sugar solution is highly viscous, but temperature can control this when zones are present within the process. Once air is introduced into the liquid, the surface-active molecules need to be rapidly adsorbed to the interface to prevent bubble rupture.To be effective in stabilizing bubbles, such emulsifiers need to be rapidly adsorbed to the interface under convective mixing and need to form a strong interfacial film to resist Marangoni effects and prevent bubble coalescence after the plateau edge has drained.

[00151] Room temperature stable aqueous mousses have been created for pastry fillings.

[00152] The aerated confectionery filling is placed in a chocolate shell or coating. In some embodiments, chocolate shells may be used, while in other embodiments, chocolate bars may also be used. In some embodiments, the invention provides a confectionery product containing the aerated filling according to the invention. For chocolate, the present invention encompasses the use of white, dark (bitter) and milk chocolate or mixtures thereof, as well as chocolate analogues, such as compound chocolate. Petition 870250073456, dated 08 / 20 / 2025, page 39 / 65 35 / 47 chocolate analogues also included plant-based chocolate alternatives (i.e., where milk-based ingredients were replaced with plant-based alternatives, for example, comprising pea or oat ingredients / materials or similar).

[00153] Existing equipment can be used to produce aerated confectionery filling according to the invention and, optionally, to fill chocolate shells with it. In addition to the normal capabilities for the production of filled chocolate products (manufacturing, deposition and removal of shells), the capacity to produce the filling is required. For this, mixing and cooking of water-based ingredients and subsequent aeration of the same is necessary. The preparation of the filling mass can take place in a batch tank with a heating capacity of 80 to 90 °C. The aeration of the filling can take place in a continuous aerator (e.g., Mondomix) connected to a dedicated water-based line equipped with a CIP system. Pastry filling composition

[00154] As mentioned above, the aerated water-based pastry filling of the present invention, also referred to herein as aerated water-based pastry or aerated pastry or pastry filling, is preferably a composition for providing a filling for a pastry product.

[00155] The filling composition of the invention may be a confectionery filling for use in a composite product, such as a sandwich, a biscuit, a wafer-type biscuit or other composite confectionery product. The filling composition may provide a coating, for example, for use on top of a composite product, or a spreadable product.

[00156] However, the most advantageous use of the filling compositions of the present invention is for use as fillings in products of Petition 870250073456, dated 08 / 20 / 2025, page 40 / 65 36 / 47 chocolate or chocolate analogues.

[00157] This is due to the fact that the present invention allows for increased stability without significantly affecting the texture or sensory attributes of the filling and the final product. This is particularly important for confectionery products where the consumer experience is fundamental to the product.

[00158] Furthermore, long shelf-life stability is important for fillings due to the relatively long shelf life of chocolate and chocolate analogues, i.e., the filling needs to be as stable as chocolate. This is a difference between fillings for chocolate products compared to the production of fillings for sandwich-type biscuits where the biscuit has a shorter shelf life than the chocolate. However, for water-based fillings, controlling stability and moisture retention is particularly important for confectionery products – moisture leakage can lead to product deterioration.

[00159] One embodiment of the present invention provides a foodstuff comprising the filling composition of the present invention, preferably the foodstuff is a confectionery product, preferably a chocolate product (or equivalent thereof, as a compound).

[00160] The present invention provides a shell filled with chocolate or chocolate analogue, filled with the filling of the present invention.

[00161] In a preferred embodiment, the filling of the present invention is not baked, that is, it is not included in a foodstuff that requires additional cooking after the filling has been added.

[00162] In one embodiment, a filled food item is provided; preferably a filled chocolate product; preferably Petition 870250073456, dated 08 / 20 / 2025, page 41 / 65 37 / 47 Reference, a chocolate shell filled with the filling of the invention, comprising from 5 to 95% by weight of the product of the filling of the invention; preferably from 10 to 90%; preferably from 20 to 70% or from 30 to 50%.

[00163] Preferably, the remainder of the product is a shell of chocolate-like material, such as compound or chocolate, which substantially encloses (e.g., completely encloses) the product. Therefore, in one embodiment, the chocolate-like material may comprise from 5 to 95% by weight of the product; preferably from 10 to 90%; preferably from 30 to 80% or from 50 to 70%.

[00164] Another embodiment of the invention provides a chocolate confectionery product comprising a filling of the present invention surrounded by an outer layer of a chocolate product, for example, a praline, a chocolate coating product, a truffle, a filled bar and / or a chocolate-coated wafer-type biscuit or cookie, any of which may or may not be arranged in layers. The chocolate coating may be applied or created by any suitable means, such as coating, cold stamping (frozen cone, cold forming, etc.) or molding.

[00165] The above-mentioned modalities related to filled chocolate products are highly preferred.

[00166] In one embodiment, the compositions of the invention may be usable in chocolate products (as defined herein), more usefully being chocolate or a chocolate compound. Regardless of any other legal definitions that may be used, the compositions of the invention comprising a cocoa solids content of 25% to 35% by weight, together with a milk ingredient (such as milk powder), may be informally referred to in the present invention as milk chocolate (a term which also encompasses other analogous chocolate products with similar amounts of cocoa solids). Petition 870250073456, dated 08 / 20 / 2025, p. 42 / 65 38 / 47 or substitutions thereof). Regardless of any other legal definitions that may be used, the compositions of the invention comprising a cocoa solids content of more than 35% by weight [up to 100% (i.e., pure cocoa solids)] may be informally referred to in the present invention as 'dark chocolate' (a term which also encompasses other analogous chocolate products with similar amounts of cocoa solids or substitutions thereof).

[00167] The term chocolate, as used herein, denotes any product (and / or component thereof, if it were a product) that meets a legal definition of chocolate in any jurisdiction and also includes a product (and / or a component thereof) in which all or part of the cocoa butter (CB) is replaced by cocoa butter equivalents (CBE) and / or cocoa butter replacers (CBR).

[00168] The terms chocolate compound or compound, as used herein (unless the context clearly indicates otherwise), denote chocolate-like analogues characterized by the presence of cocoa solids (which include cocoa liquor / mass, cocoa butter and cocoa powder) in any quantity; notwithstanding, in some jurisdictions, the compound may be legally defined by the presence of a minimum quantity of cocoa solids.

[00169] The term chocolate product, as used herein, denotes chocolate, compounds and other related materials comprising cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replenishing agents (CBR) and / or cocoa butter substitutes (CBS - cocoa butter substitute). Thus, a chocolate product includes products that are chocolate-based and / or based on chocolate analogues, and thus, for example, may be... Petition 870250073456, dated 08 / 20 / 2025, p. 43 / 65 39 / 47 base of dark, milk or white chocolate.

[00170] Unless the context clearly indicates otherwise, it will also be understood that, in the present invention, any chocolate product can be used to replace any other chocolate product, and neither the term chocolate nor compound should be considered as limiting the scope of the invention to a specific type of chocolate product. A preferred chocolate product comprises chocolate and / or compound, more preferably, the chocolate product comprises chocolate as legally defined in a principal jurisdiction (such as Brazil, USA and / or European Union).

[00171] In another preferred embodiment of the invention, the food product comprises a multi-layered chocolate product comprising a plurality of wafer layers, a chocolate product, a biscuit and / or baked food product, with filling interspersed between them, with at least one layer or coating being a chocolate product (e.g., chocolate). Most preferably, the multi-layered product comprises a chocolate confectionery product (e.g., as described herein) selected from sandwich-type biscuit(s), cookie(s), wafer(s), muffin(s), extruded snack(s) or praline(s). An example of such a product is a multi-layered laminate of baked wafer and / or biscuit layers interspersed with filling(s) and coated with chocolate.

[00172] According to another aspect, a composite product is provided comprising the filling composition according to the invention. The composite product may be, for example, a sandwich, biscuit, cookie, wafer-type biscuit or bakery food item comprising the filling composition of the invention as a filling or a topping.

[00173] Specifically, the baked food items used Petition 870250073456, dated 08 / 20 / 2025, page 44 / 65 40 / 47 of the invention can be sweet or savory. Preferred baked foodstuffs may include baked grain foodstuffs, which term includes foodstuffs comprising cereals and / or legumes. Baked foodstuffs are most preferred, with the highest preference given to baked wheat foodstuffs such as wafers, crackers, cookies, muffins, extruded snacks and / or biscuits.

[00174] Wafer biscuits can be flat or shaped (for example, in a cone or an ice cream basket) and the biscuits can have many different shapes. The most preferred wafer biscuits are unsalted wafer biscuits, for example, those that have a sweet or neutral flavor.

[00175] The present invention will now be described in more detail in the following non-limiting examples. Examples Example 1

[00176] To confirm the stability and beating properties of the compositions of the present invention, the following experiments were performed. Basic recipe containing: Ingredient Percentage by weight Contribution of total solids to the whole composition Water 0.4 0 Whey protein (as above) 3.0 3.0 Granular sucrose 18.3 18.3 Fructose glucose syrup (Isosweet 111) 59.5 42.3 Glucose syrup DE 63 18.8 15.4 Total 100 79.0

[00177] The fructose-glucose syrup had 71% total solids and Petition 870250073456, dated 08 / 20 / 2025, page 45 / 65 41 / 47 41% fructose (based on dry weight).

[00178] The total sugar content (mono- and disaccharides) was calculated to be 70%. Fructose contributed 25% of the total sugars (on a dry weight basis). Dextrose contributed 29%, glucose 9%, maltose 12%, and sucrose 25%.

[00179] The non-protein ingredients were mixed at 40 °C to achieve 78 Brix, then the protein was added and the temperature increased to 60 °C and sheared for 1 minute. The mixture was heated to and maintained at a temperature of 80 °C while being constantly stirred. The mixture was maintained for 5 minutes and stirring continued. The pH was measured and considered 6.5 at 20 °C. The composition was subjected to beating to produce aerated compositions in which density and water activity were measured. Density was measured using a balance and volume calculation, i.e., an apparent density. Beating was assessed visually and manually to evaluate how easily the composition could be beaten to introduce air into the mixture. Beating was evaluated in batches both beaten by hand and beaten using a benchtop food mixer (Hobart, 5L benchtop mixer, speed setting 3).

[00180] A Comparative Example was prepared without the heat treatment steps of heating to 60 °C and 80 °C and the same process and analysis were performed.

[00181] The aW of the inventive example was 0.53 and the Comparative Example was 0.49. The inventive example was found to aerate well and exhibit an apparent density of 0.67 g / cm3. The Comparative Example had a density of 1.2 g / cm3. This is indicative of very weak aeration caused by a lack of denatured protein at the pH required by the system.

[00182] Each sample was divided into a number of batches for analysis. Petition 870250073456, dated 08 / 20 / 2025, page 46 / 65 42 / 47 stability analysis. Samples were stored at 20°C and 25°C and 65% relative humidity. Compositions were visually assessed weekly after 12 weeks. The inventive samples were not altered over time. It was observed that samples not using a thermally denatured protein suffered drainage within 1 to 2 weeks. Example 2

[00183] The above filling was aerated on a pilot plant scale using a rotor / stator type system with a gas injection point (Mondomix). The temperature of the mixing head is controlled by a water jacket. Other controllable parameters are the speed of the mixing head, the temperature of the mass entering the mixing head, the pressure at the inlet of the mixing head, the pressure inside the mixing head and the back pressure, the gas flow and pressure, and the speed of the inlet pump. Two different sets of configurations were used to ensure low and high aeration (approximately 0.8 and 0.6 g / cm3, respectively).

[00184] The table below provides the details: HIGH LOW Jacket temperature (degrees Celsius) 40 40 Mixing head speed (per minute) 320 320 Water temperature in mixing head (degrees Celsius) 18 18 Density (grams per liter) 0.6 0.8 Mondomix inlet pressure (bar) 6.5 6 Pressure in mixing head (bar) 6.5 4 Back pressure (bar) 4 2 Pump speed 250 250 Petition 870250073456, dated 08 / 20 / 2025, page 47 / 65 43 / 47

[00185] The mass was fed into the mixing head at 40 °C to ensure the viscosity was lower and to facilitate mixing and incorporation of bubbles. Then, the mass was cooled as it was aerated to ensure bubble stabilization by gradually increasing the viscosity. The different pressures (along with the gas flow rate, probably) control the level of aeration.

[00186] The filling comes out aerated and cooled to a lower temperature (around 30 °C) and can then be used directly to fill chocolate shells. Example 3

[00187] Aqueous sugar mixtures were prepared using various ratios of Isosweet111 glucose fructose syrup or invert sugar 221, glucose syrup 63DE or glucose syrup 72DE and sucrose, and aerated compositions were prepared according to the recipe above, but using these sugar mixtures to replace the sugars in Example 1. Preparation Examples 1 to 15 used glucose syrup 63DE and Preparation Examples 16 to 30 used glucose syrup 72DE. Invert sugar 221 was used in Preparation Examples 11 and 26 instead of Isosweet111 glucose fructose syrup, which was used in all other Preparation Examples. The sugar profiles achieved are shown below.

[00188] The aerated fillings were prepared using the base recipe from Example 1 and the process established above. Example 4

[00189] Vanilla flavoring was added to the recipe of Example 1 to provide a composition comprising 0.15% by weight of vanilla before beating. The pH was taken as 6.6 and the mixture was aerated using the equipment and process of Example 2 variations to provide a range of batches with densities of 0.48 g / cm3. Petition 870250073456, dated 08 / 20 / 2025, page 48 / 65 44 / 47 at 0.55 g / cm3. The batches were manually placed in chocolate shells and coated with chocolate to provide filled chocolate candies. Example of Preparation 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Fructose 10.2 9 4 9.4 8.1 10.1 10.2 10.2 10.9 10.1 10.8 6.6 10.3 12.5 11.4 12.2 Glucose 3.0 2.8 2.8 2.4 3.0 3.0 3.0 3.2 3.0 3.2 9.9 3.1 3.7 3.4 5.0 Dextrose 12.4 11.5 11.5 9.9 12.3 12.4 12.5 13.3 12.3 13.2 0.0 12.6 15.3 13.9 14.9 Sucrose 2.5 11.0 11.0 0.0 11.0 11.9 11.9 12.7 11.8 12.6 21.5 12.1 14.6 13.3 15.6 Maltose 4.2 3.9 3.9 3.4 4.2 4.2 4.3 4.5 4.2 4.5 3.0 4.3 5.2 4.8 6.3 Other aqueous sugars 1.8 1.7 1.7 1.5 1.8 1.8 1.9 2.0 1.8 2.0 1.2 1.0 2.3 2.1 2.7 % Fructose Sugars in the aqueous phase 29.7 23.3 23.3 32.1 23.3 23.3 23.3 23.3 23.3 23.3 15.7 23.3 23.3 23.3 21.6 % Glucose Sugars in the aqueous phase 8.9 7.0 7.0 9.6 7.0 7.0 7.0 7.0 7.0 7.0 23.4 7.0 7.0 7.0 8.8 % Dextrose Sugars in the aqueous phase 36.2 28.5 28.5 39.1 23.5 28.5 28.5 28.5 28.5 28.5 0.0 23.5 28.5 28.5 26.3 Combined glucose and dextrose 45.1 35.4 35.4 48.7 35.4 35.4 35.4 35.4 35.4 35.4 23.4 35.4 35.4 35.4 35.1% Sucrose Sugars in the aqueous phase 7.3 27.3 27.3 0.0 27.3 27.3 27.3 27.3 27.3 27.3 51.1 27.3 27.3 27.3 27.5 % Maltose Sugars in the aqueous phase 12.1 9.7 0.7 13.4 9.7 9.7 9.7 9.7 9.7 0.7 7.0 9.7 9.7 9.7 11.1 Example of Preparation 18 17 18 13 20 21 22 23 24 0.25 26 27 28 29 30 Fructose 11.0 10.3 10.2 8.8 10.9 11.0 11.1 11.8 10.9 11.6 7.5 11.2 13.6 12.4 13.7 Glucose 34 3.2 3.2 2.7 3.4 3.4 3.4 3.6 3.4 3.6 10.3 3.5 4.2 3.8 5.6 Dextrose 12.4 11.5 11.5 9.9 12.3 12.4 12.5 13.3 12.3 13.2 0.0 12.6 15.3 13.0 14.9 Sucrose 2.5 11.0 11.0 0.0 11.8 11.9 11.9 12.7 11.8 12.6 21.5 12.1 14.6 13.3 15.6 Petition 870250073456, dated 08 / 20 / 2025, page 49 / 65 45 / 47 Example of Preparation 18 17 18 13 20 21 22 23 24 0.25 26 27 28 29 30 Maltose 1.5 1.4 1.4 1.2 1.5 1.5 1.5 1.6 1.5 1.6 0.0 1.5 1.8 1.7 1.8 Other aqueous sugars 0.7 0.7 0.7 0.6 0.7 0.7 0.7 0.8 0.7 0.8 0.0 0.8 0.9 0.8 0.9 % Fructose Sugars in the aqueous phase 34.1 26.5 26.5 37.0 26.5 26.5 26.5 23.5 26.5 26.5 18.4 26.5 26.5 26.5 25.3% Glucose Sugars in the aqueous phase 10.5 8.2 8.2 11.4 8.2 8.2 8.2 8.2 8.2 8.2 25.0 8.2 8.2 8.2 10.3% Dextrose Sugars in the aqueous phase 38.3 29.7 29.7 415 29.7 29.7 29.7 29.7 29.7 29.7 0.0 29.7 29.7 29.7 27.6 Combined glucose and dextrose 43.9 37.9 37.9 53.0 37.9 37.9 37.9 37.9 37.9 37.9 25.0 37.9 37.9 37.9 38.0 % Sucrose Sugars in the aqueous phase 7.7 28.5 28.5 0.0 28.5 28.5 28.5 28.5 28.5 28.5 52.6 28.5 28.5 28.5 28.8 % Maltose Sugars in the aqueous phase 4.6 3.6 3.6 5.0 3.6 3.6 3.6 3.6 3.6 3.6 0.0 3.6 3.6 3.6 3.3

[00190] It is understood that the examples and embodiments described herein are for illustrative purposes only and that various modifications or alterations in light thereof are suggested to those skilled in the art and should be included within the spirit and scope of this application and the scope of the appended claims. All publications, sequence accession numbers, patents and patent applications cited in the present invention are incorporated herein by reference in their entirety for all purposes.

[00191] The aspects described herein are not limited to specific modalities, devices or configurations and, as such, may obviously vary. The terminology used in the present invention has the objective Petition 870250073456, dated 08 / 20 / 2025, pp. 50 / 65 46 / 47 It is intended to describe only specific aspects and, unless specifically defined in this document, is not intended to be limiting.

[00192] Throughout this descriptive report and the claims that follow, unless the context indicates otherwise, the word "comprish" and "include," and variations (e.g., comprehends, comprehending, include, including), shall be understood as implying the inclusion of a component, feature, element, or step or group of components, features, elements, or steps, but not the exclusion of any other whole number or step or group of whole numbers or steps.

[00193] As used in the descriptive report and in the attached claims, the singular forms a, an, and the include plural references, unless the context clearly indicates otherwise.

[00194] The ranges can be expressed in the present invention as about a specific value and / or to about another specific value. When such a range is expressed, another aspect includes from a specific value and / or to another specific value. Similarly, when the values ​​are expressed as approximations, by using the antecedent about, it will be understood that the specific value forms another aspect. It will also be understood that the endpoints of each of the ranges are significant in relation to the other endpoint and independent of the other endpoint.

[00195] Those skilled in the art will recognize that combinations of various embodiments described herein are specifically contemplated (insofar as such combinations are not incompatible). For example, if in one section the descriptive report describes a specific protein for use in the compositions described, and in another section the descriptive report describes a specific sugar for use in the Petition 870250073456, dated 08 / 20 / 2025, pages 51 / 65 47 / 47 compositions described, the descriptive report will also specifically address compositions that include the specific protein in combination with the specific sugar. The same applies to described ranges and any described characteristics of the compositions and methods described herein. Petition 870250073456, dated 08 / 20 / 2025, pages 52 / 65

Claims

1 / 4 CLAIMS 1. Confectionery composition, characterized in that it comprises a chocolate or chocolate analogue confectionery filled with an aerated water-based confectionery filling, wherein the aerated water-based confectionery filling: has a pH greater than or equal to 5.6; and has a water activity less than 0.67; and comprises from 30% by weight to 90% by weight of sugar; comprises between 1% by weight and 8% by weight of protein, wherein the protein stabilizes the aerated water-based confectionery and the protein has been thermally denatured and the aerated water-based confectionery is partially or completely surrounded or enveloped in chocolate or chocolate analogue.

2. Confectionery composition, according to claim 1, characterized in that the aerated water-based confectionery filling has a pH between 5.6 and 10.0, or between 6.0 and 8.

0.

3. Confectionery composition, according to any of the preceding claims, characterized in that the protein is whey protein.

4. Confectionery composition, according to any of the preceding claims, characterized in that the protein is present in an amount of at least 2% by weight of the aerated water-based confectionery filling, optionally at least 2% by weight, at least 2.2% by weight, at least 3% by weight, or at least 3.3% by weight.

5. Confectionery composition, according to any of the preceding claims, characterized in that, in the aerated water-based confectionery filling, the sugar comprises or consists of: Petition 870250073456, dated 20 / 08 / 2025, page 53 / 65 2 / 4 at least two different sugars; or an invert sugar with a sugar conversion percentage between 10% and 70%, between 10% and 65%, between 20% and 60% or between 40% and 60%.

6. Confectionery composition, according to any of the preceding claims, characterized in that, in the aerated water-based confectionery filling, there are at least two sugars, one of which is fructose, which forms at least 10%, by weight, of the total sugar content.

7. Confectionery composition, according to any of the preceding claims, characterized in that, in the aerated water-based confectionery filling, from 20% by weight to 65% by weight of the sugar is glucose and / or dextrose.

8. Confectionery composition, according to any of the preceding claims, characterized in that 10% by weight to 50% by weight of the sugar is fructose.

9. Confectionery composition, according to any of the preceding claims, characterized in that it comprises sugar between 40% and 90% by weight.

10. Confectionery composition, according to any of the preceding claims, characterized in that the water activity of the aerated water-based confectionery filling is greater than 0.45 and not greater than 0.64 or not greater than 0.

59.

11. Confectionery composition, according to any of the preceding claims, characterized in that the aerated water-based confectionery filling has an excess of 60% to 200%, more preferably 60% to 160%.

12. Confectionery composition, according to any of the preceding claims, characterized in that the aerated water-based confectionery filling is aerated to an apparent density less than 0.8 g / cm3. Petition 870250073456, dated 08 / 20 / 2025, page 54 / 65 3 / 4 13. Confectionery composition, according to any of the preceding claims, characterized in that the aerated water-based confectionery filling is substantially or completely devoid of 1, 2, 3, 4, 5, 6, 7 or 8 of the following: fat; hydrocolloids; surfactants; emulsifiers; dietary fiber; gelling agents; thickeners; and egg-derived products.

14. Method for making a confectionery composition, characterized in that it comprises a water-based confectionery filling aerated with chocolate or chocolate analogue comprising the steps of: (i) providing an aqueous sugar solution; (ii) adding protein to the aqueous solution and providing a solution with a pH greater than or equal to 5.6; (iii) heating the mixture to at least 50 °C, preferably at least 60 °C, more preferably between 70 °C and 95 °C, to denature the protein; (iv) cooling the mixture; (v) aerating the cooled mixture to provide an aerated water-based confectionery filling; (vi) depositing the aerated water-based confectionery into a chocolate shell or chocolate analogue.

15. Method according to claim 14, characterized by step (iii) producing a solution with a Brix degree between 76 and 81 Brix. Petition 870250073456, dated 20 / 08 / 2025, p. 55 / 65 4 / 4