PASTRY FILLING AND PASTRY PRODUCT COMPRISING THE SAME

Abstract

The invention relates to a confectionery composition and methods of making the same. In particular, the invention relates to confectionery fillings comprising water, sugar fat, protein, and optionally hydrocolloid. Also provided is a process for the manufacture of a confectionery composition.

Description

1 / 61 PASTRY FILLING AND PASTRY PRODUCT COMPRISING THE SAME FIELD OF THE INVENTION

[001] The present invention relates to a confectionery composition and methods for producing the same. In particular, the invention relates to a filling for a confectionery product, wherein the filling comprises a fat phase, a water phase comprising one or more sugars, starch, protein and, optionally, hydrocolloid. BACKGROUND OF THE INVENTION

[002] Many confectionery products comprise a soft filling inside an edible container, such as a chocolate shell or a jelly. Confectionery fillings are typically water-based or fat-based. Water and fat, of course, do not mix easily.

[003] Fat-based fillings are frequently used in confectionery products. However, from a nutritional standpoint, fat-based fillings contain saturated fatty acids (SFAs) and generally have a higher caloric value than sugars, which are the main constituent of water-based systems. Additionally, fat-based fillings generally have a heavy texture that may not be desirable for all consumers.

[004] Water-based filling systems typically have lower fat content and higher sugar content than fat-based fillings. These water-based fillings have a lighter and smoother feel than fat-based fillings, are SFA-free, and have lower calorific value. The main benefit of water-based pastry fillings is that they have a soft texture that can be easily modulated with the use of a Petition 870250073604, dated 08 / 20 / 2025, p. 6 / 78 2 / 61 hydrocolloid. They also provide water-based flavors very efficiently, such as those 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. However, water-based fillings, in general, are not microbiologically stable, are difficult to deposit, and cannot provide the range of textures that are achievable using fats.

[005] The present invention provides fillings with innovative new textures that are capable of mimicking the taste and mouthfeel of desserts, typically associated with chilling and the need for a spoon to eat. It is known in the art to have confectionery products in tablet and present formats dedicated to dessert-inspired fillings. To date, the technical solution to enable this has been the use of fat-based fillings containing flavorings and inclusions to mimic popular desserts (e.g., Crème brûlée, Paris-Brest, Tiramisu, etc.). In terms of eating experience, the products provide little excitement, especially in terms of texture, since they are dominated by the fat matrix.Although the use of a fat matrix offers certain advantages from a manufacturing and shelf-life standpoint (e.g., handling during production similar to chocolate and long-term stability due to the virtual absence of moisture), it does not deliver on the promise advertised on the packaging to the consumer.

[006] There remains a need for enhanced foods, with textures and appearances that are appealing to consumers and that, at the same time, have the capacity to be industrially manufactured and storage characteristics.

[007] The present invention provides water-based fillings with an adjustable texture that are created using emulsion technology. The fillings prepared with the proposed solution have a Petition 870250073604, dated 08 / 20 / 2025, page 7 / 78 3 / 61 Lower overall raw material cost compared to similar fat-based fillings. The fillings are microbiologically stable for at least 12 months, while also maintaining their structural stability. Additionally, the fillings have a reduced risk of fat bloom, an area that filled products can typically suffer from when the filling has a high fat content, compared to traditional fat-based fillings.

[008] As discussed above, water-based and fat-based fillings are known in the art as evidenced by the patents referenced below.

[009] Document no. WO-A-2010 / 054516 describes a confection comprising a liquid center (filling) composition and a shell surrounding the liquid center. The liquid center includes a bulk sweetener and a fat with a sliding melting point of 10 to 18°C. The shell comprises a shell composition including a value less than or equal to 20 percent by weight of total fat based on the total weight of the shell composition.

[0010] Document No. WO-A-2007 / 051816 describes a non-dairy food composition based on an oil-in-water emulsion containing sugar and carbohydrates, characterized by the fact that its water activity is between 0.5 and 0.75 and its dry matter content is between 80 and 95% by weight, based on the total weight of the food composition, by the fact that it contains non-gelatinized starch with a particle size of less than 10 µm, by the fact that the composition is free from fat separation, and by the fact that the composition is stable at a temperature between 1 and 15 °C for at least 6 weeks. It also refers to its preparation process.

[0011] Document no. WO-A-2016 / 106282 describes a Petition 870250073604, dated 08 / 20 / 2025, page 8 / 78 4 / 61 Stable emulsion of an aqueous phase in a lipid phase, wherein non-fat cocoa solids and / or non-fat milk solids are present in the lipid phase. The disclosure further relates to a process for producing an emulsion, wherein said process comprises adding the lipid phase in two steps. SUMMARY OF THE INVENTION

[0012] The invention relates to a confectionery composition, preferably a filling for confectionery applications. The filling comprises water, fat and sugar. The major component of the filling is the aqueous phase, so the filling can be described as water-based. In particular, the invention provides a filling for confectionery products comprising a combination of water, fat, sugar, protein and, optionally, hydrocolloid.

[0013] In one aspect, the present invention provides a confectionery composition comprising protein in an amount of 0.5% by weight to 15% by weight, water in an amount of 10% by weight to 40% by weight, sugar in an amount of 30% by weight to 80% by weight, and fat in an amount of 2% by weight to 35% by weight, and optionally, hydrocolloid in an amount of 0.1% by weight to 10% by weight, relative to the weight of the confectionery composition.

[0014] In one aspect, the present invention provides a confectionery composition comprising protein in an amount of 0.5% by weight to 6.5% by weight, sugar in an amount of 30% by weight to 67% by weight, and fat in an amount of 2% by weight to 49% by weight, and optionally, hydrocolloid in an amount of 0.1% by weight to 5% by weight, relative to the weight of the confectionery composition. Water may be present in an amount of 10% by weight to 20% by weight.

[0015] In one aspect, the present invention provides a Petition 870250073604, dated 08 / 20 / 2025, page 9 / 78 5 / 61 confectionery composition comprising protein in an amount of 1.7% by weight to 15% by weight, sugar in an amount of 29.7% by weight to 80% by weight, and fat in an amount of 2% by weight to 35% by weight, and optionally hydrocolloid in an amount of 0.1% by weight to 10% by weight, relative to the weight of the confectionery composition. Water may be present in an amount of 10% by weight to 40% by weight.

[0016] In one aspect, the present invention provides a confectionery composition comprising protein in an amount of 1.7% by weight to 6.5% by weight, sugar in an amount of 29.7% by weight to 67% by weight, and fat in an amount of 2% by weight to 49% by weight, and optionally, hydrocolloid in an amount of 0.1% by weight to 5% by weight relative to the weight of the confectionery composition. Water may be present in an amount of 2% by weight to 20% by weight.

[0017] In one aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of 0% by weight to 5% by weight, protein in an amount of 1.7% by weight to 6.5% by weight, sugar in an amount of 29.7% by weight to 67% by weight, fat in an amount of 2% by weight to 49% by weight, water in an amount of 2% by weight to 20% by weight, wherein the percentages are the percentages by weight of the confectionery composition.

[0018] In one aspect, the present invention provides a confectionery composition comprising substantially the same recipe as shown in any of Examples 31, 32, 33, 34, 35, 36, 37 or 38. In this context, substantially the same means that the ingredient quantities do not vary by more than 20%, or by more than 15%, or by more than 10%, or by more than Petition 870250073604, dated 08 / 20 / 2025, p. 10 / 78 6 / 61 of 5% of the ingredient quantities shown.

[0019] In another aspect, the present invention provides a process comprising, consisting of, or essentially consisting of the following steps: provide an aqueous sugar solution; addition of protein and, optionally, hydrocolloid to the aqueous sugar solution; Adding fat and any other ingredients to form a mixture; blend the mixture, preferably to provide a mixture with a viscosity between 4 and 40 Pa.S-1 when measured at 25°C.

[0020] A further aspect of the invention provides a finished confectionery product comprising a confectionery composition according to the first aspect, which is partially or completely encased or covered with chocolate, preferably a chocolate shell. DETAILED DESCRIPTION OF THE INVENTION

[0021] A delicious confectionery filling has been developed using a combination of water, fat and sugar and typically also one or both of protein and hydrocolloid. These fillings are desired by consumers, especially in chocolate products.

[0022] This confectionery composition is remarkable because confectionery fillings normally contain either water or fat, which do not usually combine. An exception to the general rule that water and fat do not combine in confectionery fillings is caramel, but it has a lower percentage of fat than is required in many fillings, and this is provided by the present invention.

[0023] A process was also conceived in which a mass Petition 870250073604, dated 08 / 20 / 2025, p. 11 / 78 7 / 61 continuous water supply is provided, to which fat is added and emulsified. The combination of ingredients provided by the present invention stabilizes the fats in the system to enable the production of industrially applicable filling compositions.

[0024] The aqueous / fat phase combination approach provided by the present invention enables fillings to have lower fat and sugar content than typical fat-based fillings, while still being perceived by consumers as delicious.

[0025] The present invention makes it possible to provide water-based fillings with a thick, creamy texture by pairing an aqueous phase with a fat phase. The texture is achieved by combining the ingredients of the present invention. Empirically, this texture can preferably be defined by a certain viscosity range. Additionally, compositions outside the invention may have a viscosity that prohibits industrial manufacturing and a pleasant consumption experience.

[0026] In preferred embodiments, the confectionery composition has an apparent viscosity of at least 4 Pa.S, for example, from 4 Pa.S to 40 Pa.S or, preferably, from 7 to 37 Pa.S. More preferably, the confectionery composition has a viscosity of 10 to 37 Pa.S, most preferably 10 to 35 Pa.S or 10 to 32 Pa.S.

[0027] The aforementioned viscosity is preferably evaluated as follows, preferably at 25°C. The rheological properties of the 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 temperature control. The Couette geometry consisted of a Petition 870250073604, dated 08 / 20 / 2025, p. 12 / 78 8 / 61 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.

[0028] The pastry composition is preferably a pastry filling. The filling may, in some embodiments, be a liquid, preferably not aerated and therefore not a mousse or a foam.

[0029] In one embodiment, the pastry composition may be aerated. For example, the pastry filling may be aerated and have an air incorporation of at least 1%, 2%, 5%, 10%, 15%, 20% or 30%. In some embodiments, the pastry filling may be aerated very significantly with an air incorporation of at least 50%, for example, around 100% or more. In some embodiments, the pastry filling may be aerated with an air incorporation equal to or less than 250%, for example, less than 225%, less than 200%, less than 175%, less than 150% or less than 125%. In some variations, the pastry filling can be aerated with an air incorporation of between 1% and 250%, between 10% and 200%, between 20% and 150%, or between 30% and 100%.

[0030] The air incorporation percentage 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.

[0031] The confectionery composition has a water activity below 0.70, preferably above 0.45 and below 0.70. In Petition 870250073604, dated 08 / 20 / 2025, page 13 / 78 9 / 61 In some embodiments, the confectionery composition has a water activity not greater than 0.69, not greater than 0.68, or not greater than 0.67. The water activity is preferably greater than 0.50. The water activity may be between 0.6 and 0.69, for example, around 0.65 in some embodiments. Suitable water activities according to the invention include 0.69, 0.68, 0.67, 0.66, 0.65, 0.64, 0.63, 0.62, 0.61, and 0.60. Preferred water activities include 0.69, 0.68, 0.67, 0.66, and 0.65.

[0032] 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 can be 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. In a preferred embodiment, water activity is measured using a water activity meter (e.g., from Novasina). It defines water activity by measuring the vapor pressure of a sample of the composition in a closed chamber when equilibrium is reached. The pressure... Petition 870250073604, dated 08 / 20 / 2025, page 14 / 78 10 / 61 of steam is defined using a resistive electrolytic sensor.

[0033] The confectionery composition may comprise one or more flavorings. Suitable flavorings will be evident to one skilled in the art and include coffee, chocolate, caramel, juices and fruit flavorings and malt extract.

[0034] In some embodiments, the confectionery composition comprises cocoa powder. In some embodiments, the confectionery composition comprises cocoa powder, and the fat phase comprises all vegetable fats, thus providing a vegan composition. Hydrocolloid

[0035] The compositions of the present invention optionally comprise hydrocolloids. The compositions of the present invention may comprise hydrocolloids between 0% and 10% by weight. The compositions of the present invention may comprise hydrocolloids between 0% and 5% by weight. The compositions of the present invention may comprise hydrocolloids between 0.1% and 5% by weight. The compositions of the present invention may comprise hydrocolloids less than 0.1% by weight. The compositions of the present invention may comprise hydrocolloids greater than 5% by weight but less than or equal to 10% by weight.

[0036] In some embodiments, the confectionery composition comprises 0% by weight to 5.0% by weight of hydrocolloid. In preferred embodiments, the hydrocolloid is present between 0% by weight and 5.0% by weight, preferably between 0% by weight and 4.0% by weight, most preferably between 0% by weight and 3.5% by weight. The hydrocolloid ingredient is preferably a starch.

[0037] The starch ingredient is preferably present as 0% by weight to 5% by weight of the total ingredients.

[0038] The starch is preferably a specialty starch that Petition 870250073604, dated 08 / 20 / 2025, page 15 / 78 11 / 61 is physically modified and / or pre-gelatinized.

[0039] Pregelatinized starch is starch that has typically been cooked and then dried at the starch factory in a drum dryer or extruder, making the starch soluble in cold water. Spray dryers are used to obtain dry starch sugars and low-viscosity pregelatinized starch powder.

[0040] Pre-gelatinization gives native and stabilized starches the ability to form a cold water paste. Consequently, pre-gelatinized starch dissolves in cold liquids and becomes viscous (like gelatin). It is used for thickening and binding products, as well as a filler ingredient in pharmaceutical tablets. Other names for this product include: pre-gelatinized modified starch, pre-gelatinized food starch, modified starch, instant starch, soluble starch, and pre-gelatinized starch.

[0041] Preferred starches include corn starch, in particular pregelatinized corn starch, and maize starch, for example, waxy maize starch that expands in cold water, such as NOVATION® Lumina 4600 starch commercially available from Ingredion Germany GmbH (Hamburg, Germany).

[0042] Chemically modified starches can also be used according to the invention, such as hydroxypropyl diamido phosphate starch (E1442) commercially available from Ingredion Germany GmbH (Hamburg, Germany). Chemical modification of starch is well known in the art and is generally achieved through derivatization, such as etherification, esterification or crosslinking. Chemical modification of starch is typically employed to optimize structural characteristics and functional and nutritional properties for targeted applications.

[0043] Native starches, even when gelatinized, are not Petition 870250073604, dated 08 / 20 / 2025, page 16 / 78 12 / 61 preferred due to lower solubility and ability to form a viscous paste in cold liquids.

[0044] Instead of starch, other hydrocolloids may be used, for example, pectin, such as low-methoxyl pectin, citrus fibers, agar, gelatin, kappa carrageenan, alginate, gellan, or locust bean gum. In a preferred embodiment, hydrocolloid is defined as starch pectin. In a preferred embodiment, hydrocolloid is defined as low-methoxyl pectin. In a preferred embodiment, hydrocolloid is defined as citrus fibers. In a preferred embodiment, hydrocolloid is defined as agar. In a preferred embodiment, hydrocolloid is defined as gelatin. In a preferred embodiment, hydrocolloid is defined as kappa carrageenan. In a preferred embodiment, hydrocolloid is defined as alginate. In a preferred embodiment, hydrocolloid is defined as gellan. In a preferred embodiment, hydrocolloid is defined as locust bean gum. Fats

[0045] The present invention provides a composition that provides a total fat content between 2% by weight and 35% by weight. The present invention provides a composition that can provide a total fat content between 2% by weight and 49% by weight.

[0046] In one embodiment, the confectionery composition comprises a total amount of fat between 4% by weight and 34% by weight, for example, between 5% by weight and 33% by weight. In some embodiments, fats are present between 6% by weight and 32% by weight. In preferred embodiments, fats are present between 6.0% by weight and 31% by weight, preferably between 6% by weight and 30% by weight, with the highest preference between 7% by weight and 29% by weight.

[0047] Fat is preferably present as a phase of Petition 870250073604, dated 08 / 20 / 2025, page 17 / 78 13 / 61 fat within the mixture of ingredients in the composition. Fat may also be inherently present in other ingredients of the composition (such as in chocolate).

[0048] The fat phase is preferably present between 3% and 30% by weight of the confectionery composition. In some forms, the range may be between 3.5% and 30% by weight, or 4% and 30% by weight.

[0049] In one embodiment, the confectionery composition comprises a fat phase between 5% by weight and 30% by weight, for example, between 5.5% by weight and 30% by weight. In some embodiments, fats are present between 6% by weight and 30% by weight. In preferred embodiments, fats are present between 6.0% by weight and 29.5% by weight, preferably between 6% by weight and 29.0% by weight, with the highest preference between 7% by weight and 28% by weight.

[0050] In some embodiments, the fat phase comprises, consists of, or essentially consists of filling fat, milk fat, and / or nut butter. Filling fats are known in the art, and examples include non-hydrogenated, non-lauric fats, such as Ertifil Max filling fats available from Fuji Oil Europe (Ghent, Belgium). The examples below primarily use a filling fat. One skilled in the art would understand the types of fat categorized under filling fats, as this is a term commonly used in confectionery. Several filling fats have been successfully tested by the inventors, including non-hydrogenated, non-lauric fats, such as Ertifil Max 170, and vegetable fats, such as Chocofil TC50 (AAK) and cocoa butter, as well as milk fats, such as anhydrous milk fat.

[0051] In the present invention, a filling fat is, of Petition 870250073604, dated 08 / 20 / 2025, page 18 / 78 14 / 61 preference, defined as a fat that is nominally solid at ambient temperatures of around 20°C; therefore, a fat that has a solid fat content (SFC) at 20°C of at least 10%.

[0052] In a preferred embodiment, the composition of the present invention comprises a fat phase provided by the fats used to produce the composition, i.e., isolated fats or fats added in a form accessible to the mixture.

[0053] Without adhering to theory, it is believed that it is preferable that the fats in the composition of the present invention comprise fats of a certain solid fat content to aid in reducing oil loss and stabilizing the composition. Solid fat content (SFC) is the widely accepted analysis of fats and oils in the food industry. SFC is typically determined using nuclear magnetic resonance (NMR), which is based on a direct ratio measurement between the solid and liquid parts of the sample observed in the Free Induction Decay (FID) of NMR. The official standard for measuring SFC is IUPAC 2150 (Europe). The solid fat content of the fats in the present invention was determined using the method described below:

[0054] For IUPAC, 2.150A, 80°C = 30 minutes, 30°C = 10 minutes, 0°C = 30 minutes, each temperature = 30 minutes, so take a reading.

[0055] For IUPAC 2.150B, the information was taken from the supplier's product specification.

[0056] Regarding the choice of which IUPAC method to use when evaluating SFC, it is observed that those skilled in the art are aware of which method is applicable to which type of fat. In general, when a fat requires tempering, that is, the fat composition is subjected to a heat treatment, in particular a cooling program and Petition 870250073604, dated 08 / 20 / 2025, page 19 / 78 15 / 61 heating that is adapted to the nature of the fat, so as to promote the crystallization of the fat into a stable crystalline form. Particularly within the scope of the present invention, when the solid fat content is measured using IUPAC method 2.150a, the fat composition does not need to be subjected to heat treatment. IUPAC method 2.150b requires that the fat composition be subjected to the heat treatment program described in that method.

[0057] In a particularly preferred embodiment, the composition comprises a fat with a SFC at 20 °C of at least 10%.

[0058] In a preferred embodiment, the composition comprises a fat with a SFC at 20 °C between 10% and 95%, preferably between 15% and 90%, more preferably between 15% and 87.5%, most preferably between 15% and 85%.

[0059] In a preferred embodiment, the composition comprises a fat with a SFC at 25 °C between 1% and 85%, preferably between 3% and 82%, more preferably between 6% and 78%, most preferably between 5% and 75%.

[0060] In a preferred embodiment, the composition comprises a fat with a SFC at 30 °C between 1% and 75%, preferably between 1% and 70%, more preferably between 2% and 65%, most preferably between 3% and 60%.

[0061] In a preferred embodiment, the fat defined above is present in an amount by weight of the composition between 2.0% by weight and 35.0% by weight, preferably between 2.5% by weight and 33% by weight, preferably between 4.0% by weight and 30% by weight, with the highest preference being from 7.0% by weight to 28% by weight.

[0062] In one embodiment of the invention, the fat used can Petition 870250073604, dated 08 / 20 / 2025, page 20 / 78 16 / 61 comprising other fats typically used in confectionery. For example, selected from the group comprising milk fat, coconut oil, palm kernel oil, palm oil, cocoa butter, butter oil, lard, tallow, oil / fat fractions such as lauric, stearin or olein fractions, hydrogenated oils (partially and totally hydrogenated), shea fat, cocoa butter extender fats (e.g., approved fats: ilipe, kokum gurgi, mango, sal), interesterified fats (which may be any fats and oils and may be chemically or enzymatically interesterified) and a blend of at least two of the above. In further embodiments, the fat may also comprise nut butters and / or pastes. In a preferred embodiment, the nut butters and pastes may be selected from coconut, almond or hazelnut paste.The fat may include or consist of anhydrous milk fat, chocolate (milk, dark or white) or cocoa liquor.

[0063] In one embodiment, the vegetable fat is babassu oil or a blend of babassu oil and shea stearin. Aqueous phase

[0064] The present invention provides a composition comprising water in an amount between 10% by weight and 40% by weight, preferably between 10% and 20% by weight.

[0065] In one embodiment, the confectionery composition comprises 2% by weight to 40% by weight of water, or 2% by weight to 36% by weight of water, or 2% by weight to 34% by weight of water, or 2% by weight to 30% by weight of water, or 2% by weight to 26% by weight of water, or 2% by weight to 22% by weight of water.

[0066] In one embodiment, the confectionery composition comprises 10% by weight to 40% by weight of water, or 10% by weight to 36% by weight of water, or 10% by weight to 34% by weight, Petition 870250073604, dated 08 / 20 / 2025, page 21 / 78 17 / 61 of water, or 10% by weight, to 30% by weight of water, or 10% by weight, to 26% by weight of water, or 10% by weight, to 22% by weight of water.

[0067] In one embodiment, the confectionery composition comprises 3% by weight to 21% by weight of water. In one embodiment, the confectionery composition comprises 4% by weight to 22% by weight of water. In one embodiment, the confectionery composition comprises 5% by weight to 23% by weight of water. In one embodiment, the confectionery composition comprises 6% by weight to 24% by weight of water. In one embodiment, the confectionery composition comprises 7% by weight to 25% by weight of water. In one embodiment, the confectionery composition comprises 8% by weight to 26% by weight of water. In one embodiment, the confectionery composition comprises 9% by weight to 27% by weight of water. In one embodiment, the confectionery composition comprises 10% by weight to 28% by weight of water. In another embodiment, the confectionery composition comprises 11% by weight to 29% by weight of water. In another embodiment, the confectionery composition comprises 12% by weight to 30% by weight of water.In one embodiment, the confectionery composition comprises 13% by weight to 31% by weight of water. In one embodiment, the confectionery composition comprises 14% by weight to 32% by weight of water. In one embodiment, the confectionery composition comprises 15% by weight to 33% by weight of water. In one embodiment, the confectionery composition comprises 16% by weight to 34% by weight of water. In one embodiment, the confectionery composition comprises 17% by weight to 35% by weight of water. In one embodiment, the confectionery composition comprises 18% by weight to 36% by weight of water. In one embodiment, the confectionery composition comprises 19% by weight to 37% by weight of water. In... Petition 870250073604, dated 08 / 20 / 2025, page 22 / 78 18 / 61 In one option, the confectionery composition comprises 20% by weight to 38% by weight of water. In one option, the confectionery composition comprises 21% by weight to 39% by weight of water. In one option, the confectionery composition comprises 22% by weight to 40% by weight of water.

[0068] In one embodiment, the confectionery composition comprises 10% by weight to 40% by weight of water, for example, water between 10% by weight and 37.5% by weight. In some embodiments, water is present between 10% by weight and 35% by weight. In preferred embodiments, water is present between 10% by weight and 33% by weight, preferably between 11% by weight and 31% by weight, most preferably between 12% by weight and 30% by weight.

[0069] Water and water-soluble ingredients are present as an aqueous phase in the composition of the present invention. These are referred to as aqueous phase ingredients.

[0070] The ingredients of the aqueous phase are preferably present between 50% and 95% by weight of the composition. The range may, in some embodiments, be between 52% and 90% by weight, preferably 55% and 87% by weight, or, most preferably, between 55% and 85% by weight.

[0071] The aqueous phase preferably comprises one or more sugars, which may comprise one or more sugar syrups and, optionally, water.

[0072] The desired profile can be achieved with glucose-fructose syrup, partially inverted syrup or the addition of sucrose, dextrose and fructose powder.

[0073] In a preferred embodiment, the water content of the present invention is measured using Karl Fischer titration.

[0074] In preferred embodiments, the aqueous phase comprises Petition 870250073604, dated 08 / 20 / 2025, page 23 / 78 19 / 61 one or more sugars and water, although in some embodiments water is not required as a separate ingredient, and the aqueous component is provided by one or more sugar syrups. The 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.

[0075] In certain embodiments, the sugar component comprises or consists of at least two different sugars. In some embodiments, the sugar component comprises or consists of an invert sugar, optionally with a sugar conversion percentage between 10% and 70%, between 10% and 65%, between 20% and 60%, or between 40% and 60%.

[0076] 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 below 70%, below 60%, below 50%, or below 40%. 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%. Invert sugars with incomplete conversion (hydrolysis) are known as partial invert sugars.

[0077] 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).

[0078] In the present invention, the composition comprises sugar in an amount of 30% by weight to 80% by weight. This is the Petition 870250073604, dated 08 / 20 / 2025, page 24 / 78 20 / 61 total amount of sugar, that is, it includes sugars in the aqueous and fat phases and those inherent in other ingredients (e.g., powdered milk, chocolate).

[0079] In one embodiment, the confectionery composition comprises 30% by weight to 80% by weight of total sugars relative to the composition. For example, sugar between 35% by weight and 80% by weight. In some embodiments, sugar is present between 35% by weight and 78% by weight, between 35% by weight and 77% by weight, between 35% by weight and 76% by weight, or between 35% by weight and 75% by weight. In a preferred embodiment, the confectionery composition comprises sugar between 35% by weight and 70% by weight, preferably between 35% by weight and 65.0% by weight, most preferably between 40% by weight and 60% by weight.

[0080] In a preferred embodiment, the sugars in the aqueous phase (i.e., those that are not present in the fat phase or are inherent in milk, chocolate, etc.) contribute to the stabilization system of the present invention.

[0081] The definitions below refer to the sugars present in the aqueous phase of the present compositions.

[0082] In a preferred embodiment, the sugars present in the aqueous phase contribute 45% by weight to 100% by weight of the total sugars, preferably 50% by weight to 100% by weight, more preferably 55% by weight to 95% by weight, or 55% by weight to 100% by weight, and more preferably 60% by weight to 95% by weight, or 60% by weight to 100%.

[0083] In some forms, the sugar is a sugar syrup. Suitable sugar syrups include glucose syrup, preferably Dextrose Equivalent (DE) 40 to 70, fructose-glucose syrup, high-fructose syrup, corn syrup, oat syrup, rice syrup, or syrup of Petition 870250073604, dated 08 / 20 / 2025, page 25 / 78 21 / 61 tapioca. A mixture of two or more of these syrups may be used.

[0084] 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.

[0085] 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.

[0086] 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 commercially used syrups 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 or glucose and a quantity of other carbohydrates.

[0087] In a preferred embodiment, fructose glucose syrups generally contain between 5% and 75% by weight of fructose, 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.

[0088] In a preferred embodiment, fructose glucose syrups generally contain between 5% and 75% glucose by weight, preferably between 20% and 70% by weight with Petition 870250073604, dated 08 / 20 / 2025, page 26 / 78 22 / 61 more preferably, between 30% by weight and 60% by weight, and, more preferably, between 35% by weight and 55% by weight. These percentages are on a dry solids basis.

[0089] Undesirable sugar crystallization in confectionery products can be avoided when the sugar comprises or consists of at least two different sugars, preferably comprising fructose. A suitable blend of sugars 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 be capable of providing 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%.

[0090] The presence of fructose in the sugar mixture is highly preferable and contributes to preventing crystallization and stabilizing aqueous fat mixtures.

[0091] Preferably, from 10% by weight to 50% by weight of the sugar in the aqueous phase (i.e., from 1 / 10 to 1 / 2 of the sugars, preferably at least 1 / 5) is fructose. More preferably, 15% by weight to 50% by weight, more preferably 20% by weight to 40% by weight, and most preferably 20% by weight to 38% by weight of the sugars in the aqueous phase. This can be achieved by blending 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.

[0092] In a preferred embodiment, from 20% by weight to 65% by weight of the sugar in the aqueous phase is glucose (including mixtures of dextrose and glucose / dextrose). More preferably, 25% by weight to Petition 870250073604, dated 08 / 20 / 2025, page 27 / 78 23 / 61 65% by weight, more preferably 30% by weight to 60% by weight, and more preferably 35% by weight to 55% by weight, of the sugars in the aqueous phase.

[0093] Due to the dextrorotatory nature of glucose and dextrose, these can be freely interchanged (i.e., when glucose is used, it can be completely 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.

[0094] In a preferred embodiment, from 0% by weight to 60% by weight of the sugar in the aqueous phase 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 the aqueous phase. The presence of sucrose is less important than the contributions of fructose disclosed above.

[0095] In a preferred embodiment, from 0% by weight to 20% by weight of the sugar in the aqueous phase 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 the aqueous phase. The presence of maltose is less important than the contributions of fructose disclosed above.

[0096] In a preferred embodiment, the confectionery product comprises a mixture of sugars in the aqueous phase, and the confectionery product comprises 0% by weight to 30% by weight of sucrose, 5% by weight to 30% by weight of glucose syrups and 35% by weight to 75% by weight of fructose and glucose syrups based on the weight of the composition.

[0097] In a preferred embodiment, the confectionery composition comprises a mixture of sugar, and the confectionery composition comprises, based on the weight of the confectionery composition, 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% Petition 870250073604, dated 08 / 20 / 2025, page 28 / 78 24 / 61 by weight, of fructose and glucose syrup in the aqueous phase.

[0098] In a preferred embodiment, the confectionery composition comprises a mixture of sugars, and the confectionery composition comprises, based on the weight of the confectionery composition, 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 fructose syrup and glucose in the aqueous phase.

[0099] In a preferred embodiment, the confectionery composition comprises a mixture of sugars, and the confectionery composition comprises, based on the weight of the confectionery composition, 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 fructose syrup and glucose in the aqueous phase.

[00100] As a further definition, this mixture of sugars in the confectionery product may also be defined as a percentage of reducing sugars, since sucrose is a non-reducing sugar, while glucose / dextrose and fructose are reducing sugars. Consequently, the sugar in the aqueous phase preferably comprises at least 10% to 100% reducing sugars, with the remainder being non-reducing sugars. In some embodiments, the sugar comprises 25% to 90% reducing sugars, 35% to 85% reducing sugars, or 40% to 70% reducing sugars. The examples demonstrate the use of a sugar mixture comprising a range of reducing sugars. The mixture of reducing and non-reducing sugar may be supplied as a partially inverted sugar syrup.

[00101] A fully hydrolyzed inverted syrup (~97% inverted), in which essentially all the sucrose is decomposed into dextrose and fructose, can crystallize in the products of the invention. A partially hydrolyzed syrup, for example, hydrolysis above 10%, Petition 870250073604, dated 08 / 20 / 2025, page 29 / 78 25 / 61 but below 70%, preferably less than 60% hydrolyzed (inverted), is more stable according to the present invention and does not crystallize.

[00102] In one embodiment, the sugar comprises or consists of partially hydrolyzed invert syrup. In another embodiment, the sugar comprises or consists of a mixture of sucrose, partially or totally invert syrup and glucose. In a further embodiment, the sugar comprises or consists of a mixture of sucrose, fructose and glucose.

[00103] 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.

[00104] An alternative to IS221 is a mixture of sucrose and fructose-glucose syrup.

[00105] Consequently, a mixture of sugars is preferably used according to the invention. Preferably, the mixture comprises fructose.

[00106] 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 Petition 870250073604, dated 08 / 20 / 2025, page 30 / 78 26 / 61 glucose, fructose and sucrose is preferred. Consequently, a balance or mixture of sugars is preferably provided.

[00107] In a preferred embodiment, the sugars in the confectionery composition comprise a mixture of sucrose, invert syrup (itself containing sucrose, glucose and fructose) and glucose. Protein

[00108] The composition of the present invention comprises protein in an amount between 0.5% by weight and 15% by weight.

[00109] The protein ingredient is preferably present as 0.5% by weight to 13% by weight of the total ingredients. The range may, in some embodiments, be from 0.5% by weight to 12.5% ​​by weight, or 0.5% by weight to 12.0% by weight. In one embodiment, the confectionery composition comprises proteins between 0.5% by weight and 11.5% by weight, for example, between 0.5% by weight and 11% by weight. In some embodiments, the proteins are present between 0.5% by weight and 10.5% by weight. In preferred embodiments, proteins are present between 0.5% and 10.0% by weight, preferably between 0.5% and 9.5% by weight, most preferably between 0.75% and 9.0% by weight. These percentages refer to total protein, not to the percentages of total ingredients that comprise protein. Proteins may be added as a separate ingredient or as part of an ingredient that comprises protein (e.g., milk powder).

[00110] In some preferred embodiments, the protein comprises, consists of, or essentially consists of milk proteins. The milk proteins may conveniently be supplied as milk powder, for example, skimmed milk powder. Other milk protein powders include whey protein isolate. Petition 870250073604, dated 08 / 20 / 2025, page 31 / 78 27 / 61 Whey protein powder or whey protein concentrate powder, these terms 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. Milk proteins can also be supplied as a liquid, for example, in the form of condensed milk, preferably sweetened condensed milk. Proteins can also be supplied as vegetable proteins. A particularly favorable vegetable protein is fava bean protein or broad bean protein. Another favorable vegetable protein is pea protein.

[00111] Proteins are capable of emulsifying fat and stabilizing droplets. The examples of the present invention were mainly performed with skimmed milk powder (SMP), but trials using plant-based alternatives also performed well. Preferably, the plant-based protein can be selected from hemp, flax, amaranth, legumes such as peas, beans, soybeans, lentils, chickpeas or peanuts, oilseeds such as almonds and hazelnuts, and grains such as rice, wheat or barley. In particularly preferred embodiments, the plant proteins are selected from legumes (peas or broad beans). The invention is not limited to the use of SMP or plant-based proteins, and other protein sources can be used. For example, other milk-based protein preparations, such as rennet casein and sweetened condensed milk, can be used.

[00112] Another source of protein is whey protein. This can be provided by whey protein isolate or whey protein concentrate, terms which are known in the art. Petition 870250073604, dated 08 / 20 / 2025, page 32 / 78 28 / 61

[00113] An example of whey protein isolate (WPI) is 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. 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. 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.

[00114] 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.

[00115] An example of whey protein concentrate (WPC) is the WPC80 product which is commercially available from 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), ash (e.g., 3% by weight) and lactose (e.g., 5% by weight). Petition 870250073604, dated 08 / 20 / 2025, page 33 / 78 29 / 61

[00116] In a preferred embodiment, the proteins comprise, consist of or consist essentially of: (i) milk proteins, optionally supplied as milk powder and / or condensed milk; and / or (ii) vegetable proteins, optionally, fava bean protein and / or pea protein.

[00117] Protein can be added to the composition in hydrated and dehydrated forms. In a preferred embodiment, the protein in the confectionery composition is skimmed milk powder. In a more preferred embodiment, the skimmed milk powder is rehydrated with water to provide the protein component. Process

[00118] A process for forming the composition comprises providing an aqueous sugar solution, adding protein and optionally hydrocolloid to the aqueous solution, adding fat and any other ingredients, mixing the mixture, preferably to provide a mixture with a viscosity between 4 and 40 Pa.S-1 when measured at 25 °C.

[00119] In one embodiment, the aqueous sugar solution is a mixture of sugar and water.

[00120] In a preferred embodiment, the aqueous sugar solution is a sugar syrup.

[00121] In one embodiment, the process for forming the composition comprises providing an aqueous sugar solution; optionally adding a hydrocolloid and mixing to form a first mixture; then heating the first mixture until it is 80 to 89 °Brix; adding protein to form a second mixture, preferably to provide a second mixture with a Brix of 76 to 81 °Brix; adding fat and any other ingredients; mixing the mixture until the viscosity is between 4 and 40 Pa.S-1 when measured at 25 °C; optionally heating to at least 80 °C; and allowing to cool. Petition 870250073604, dated 08 / 20 / 2025, p. 34 / 78 30 / 61

[00122] In one embodiment, the first mixture is heated until it is between 80 and 89 °Brix. In a preferred embodiment, the Brix value of the first mixture is between 82 and 88 °Brix, preferably between 83 and 87 °Brix, most preferably between 85 and 87 °Brix.

[00123] Those skilled in the art will be aware that degrees Brix (symbol °Bx) are 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.

[00124] In a preferred embodiment, the mixing is performed at high shear. One skilled in the art would understand how to control the shear in different mixtures and therefore would be able to regulate the shear rate to what provides the ideal mixing of ingredients.

[00125] In a preferred embodiment, the protein source is rehydrated and added as an aqueous solution. In a more preferred embodiment, the protein is rehydrated at a 1:1 ratio in water before being added to the first mixture.

[00126] Optionally, the first mixture is heated between 65 and 100 °C, preferably between 75 and 100 °C, most preferably between 80 and 100 °C, before the addition of protein. The first mixture may be heated for more than 1 minute, preferably for more than 2 minutes, most preferably for more than 5 minutes, preferably for less than 90 minutes, most preferably for less than 60 minutes, most preferably for less than 30 minutes.

[00127] In a preferred embodiment, the confectionery mixture is heated again, after the addition of the fat and mixing, to between 60 and 90 °C, preferably between 70 and 90 °C, most preferably between 75 and 90 °C for at least 30 seconds, of Petition 870250073604, dated 08 / 20 / 2025, page 35 / 78 31 / 61 preference, at least 1 minute, with maximum preference, at least 2 minutes, preferably less than 10 minutes, with more preference, less than 7 minutes, with maximum preference, less than 5 minutes.

[00128] In a preferred embodiment, the Brix of the second mixture before the fat ingredients are added is between 70 and 85 Brix. In a preferred embodiment, the Brix value of the confectionery composition before the addition of fat is between 73 and 83 Brix, preferably between 75 and 81 Brix, most preferably between 77 and 79 Brix. Those skilled in the art will be aware that degrees Brix (symbol °Bx) are 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.

[00129] 77 and 81 °Brix, preferred, 77 and 80 °Brix, most preferred, 77 and 79 °Brix.

[00130] In a preferred embodiment, the fat is added with any other ingredients to the second mixture and blended, preferably under high shear, until the viscosity is between 4 and 40 Pa.S-1 when measured at 25 °C, more preferably between 10 and 37 Pa.S, most preferably between 10 and 35 Pa.S or 10 and 32 Pa.S. In some embodiments, the chocolate is added at the same time as the protein and before the fat is added.

[00131] In another embodiment, the process for forming the composition comprises providing an aqueous sugar solution; optionally adding a hydrocolloid and optionally rehydrated protein to form a first mixture, blending and heating to provide a Brix between 76 and 81 °Brix; adding fat and any other ingredients to form a second mixture; blending the mixture until the viscosity is between 4 and 40 Petition 870250073604, dated 08 / 20 / 2025, page 36 / 78 32 / 61 Pa.S-1 when measured at 25 °C; optionally heat to at least 80 °C; and allow to cool. In this embodiment, when the protein is rehydrated, the protein can be rehydrated at any stage before being added to the first mixture (for example, the protein can be rehydrated as a first step, with the sugar and optionally hydrocolloid added later to form a first mixture after blending (i.e., the order of adding ingredients before heating the first mixture is not limiting). In a preferred embodiment, the first mixture is heated between 65 and 100 °C, preferably between 75 and 100 °C, most preferably between 80 and 100 °C until the Brix is ​​between 77 and 81 °Brix, more preferably between 77 and 80 °Brix, most preferably between 77 and 79 °Brix. In a preferred embodiment, the fat is added with any other ingredients to the second mixture and blended, preferably under high shear, until the viscosity is between 4 and 40 Pa.S-1 when measured at 25 °C, most preferably between 10 and 37 Pa.S, most preferably between 10 and 35 Pa.S or 10 and 32 Pa.S. In a preferred embodiment, the first mixture is heated between 65 and 100 °C, preferably between 75 and 100 °C, most preferably between 80 and 100 °C, before the addition of protein. The first mixture may be heated for more than 1 minute, preferably for more than 2 minutes, most preferably for more than 5 minutes, preferably for less than 90 minutes, most preferably for less than 60 minutes, most preferably for less than 30 minutes. In a preferred embodiment, the second mixture is heated again after the addition of the protein to between 60 and 90°C, preferably between 70 and 90°C, most preferably between 75 and 90°C for at least 30 seconds, preferably at least 1 minute, most preferably at least 2 minutes, preferably less than 10 minutes, most preferably less than 7. Petition 870250073604, dated 08 / 20 / 2025, p. 37 / 78 33 / 61 minutes, preferably less than 5 minutes.

[00132] In one embodiment, after the addition of fat and mixing, the mixture is allowed to cool to room temperature or lower, optionally between 10 °C and 19 °C, 8 °C or lower, or between 0 °C and 4 °C. Room temperature is typically 20 to 25 °C, for example, around 20, 21, 22, 23, 24 or 25 °C. Preferably, room temperature is 20 °C.

[00133] In some embodiments, cooling the composition below ambient temperature, in particular cooling between 0 °C and 8 °C, is not performed.

[00134] In a preferred embodiment, after the addition of fat and mixing, the mixture is allowed to cool to less than 80 °C, preferably less than 70 °C, more preferably less than 60 °C, most preferably less than 50 °C, more than 5 °C, preferably more than 15 °C, most preferably more than 25 °C, between 5 °C and 80 °C, preferably between 15 °C and 70 °C, most preferably between 15 °C and 55 °C, most preferably between 20 °C and 40 °C.

[00135] In one embodiment, the present invention provides a process comprising, consisting of, or essentially consisting of the following steps: Provide an aqueous sugar solution; and optionally add a hydrocolloid and mix, heat the mixed sugar and optional hydrocolloid until the mixture is 80 to 89 °Brix, add protein and water to the mixed sugar and optional hydrocolloid so that the mixture is 76 to 81 °Brix; or add a protein and, optionally, a hydrocolloid, and mix and heat the sugar, the optional hydrocolloid, and the Petition 870250073604, dated 08 / 20 / 2025, p. 38 / 78 34 / 61 protein blended until the mixture is 76 to 81 °Brix; add fat and any other ingredients; Mix the mixture until the viscosity of the composition is between 4 and 40 Pa.S-1 when measured at 25 °C; Optionally heat the mixed mixture to at least 80 °C; and allow the mixture to cool.

[00136] In one embodiment, the present invention provides a process comprising, consisting of, or essentially consisting of the following steps: Provide an aqueous sugar solution; and optionally add a hydrocolloid and mix, heat the mixed sugar and optional hydrocolloid until the mixture is 80 to 89 °Brix, add protein and water to the mixed sugar and optional hydrocolloid so that the mixture is 76 to 81 °Brix; or add a protein and, optionally, a hydrocolloid, and mix and heat the sugar, optional hydrocolloid, and protein mixture until the mixture is 76 to 81 °Brix; add fat and any other ingredients; Mix the mixture until the viscosity of the composition is between 4 and 40 Pa.S-1 when measured at 25 °C; Optionally heat the mixed mixture to at least 80 °C; and allow the mixture to cool. In which the protein is a premixed protein containing powder and water in a 1:1 ratio.

[00137] In one embodiment, the present invention provides a process comprising, consisting of, or essentially consisting of Petition 870250073604, dated 08 / 20 / 2025, p. 39 / 78 35 / 61 in the following steps: Provide an aqueous sugar solution; and optionally add a hydrocolloid and mix, heat the mixed sugar and optional hydrocolloid until the mixture is 84 to 88 °Brix, add protein and water to the mixed sugar and optional hydrocolloid so that the mixture is 77 to 80 °Brix; or add a protein and an optional hydrocolloid and mix and heat the sugar, optional hydrocolloid and protein mixture until the mixture is 77 to 80 °Brix; add fat and any other ingredients; Mix the mixture until the viscosity of the composition is between 4 and 40 Pa.S-1 when measured at 25 °C; Optionally, heat the mixed mixture to at least 80 °C; and allow the mixture to cool; In which the protein is a premixed protein containing powder and water in a 1:1 ratio.

[00138] In a preferred embodiment, the present invention provides a process comprising, consisting of, or essentially consisting of the following steps: Provide an aqueous sugar solution; and optionally add a hydrocolloid and mix, heat the mixed sugar and optional hydrocolloid until the mixture is 84 to 88 °Brix, add protein and water to the mixed sugar and optional hydrocolloid so that the mixture is 77 to 79 °Brix; or add a protein and an optional hydrocolloid and Petition 870250073604, dated 08 / 20 / 2025, page 40 / 78 36 / 61 Mix and heat the blended sugar, hydrocolloid, and protein until the mixture reaches 77 to 79 °Brix; add fat and any other ingredients; Mix the mixture until the viscosity of the composition is between 10 and 40 Pa.S-1 when measured at 25 °C; Optionally, heat the mixed mixture to at least 80 °C; and allow the mixture to cool; In which the protein is a premixed protein containing powder and water in a 1:1 ratio.

[00139] In a preferred embodiment, the present invention provides a process comprising, consisting of, or essentially consisting of the following steps: Provide an aqueous sugar solution; add a hydrocolloid and mix, heat the mixed sugar and hydrocolloid until the mixture is 84 to 88 °Brix, add protein and water to the mixed sugar and hydrocolloid so that the mixture is 77 to 79 °Brix; or add a hydrocolloid and a protein and mix and heat the blended sugar, hydrocolloid and protein until the mixture is 77 to 79 °Brix; add fat and any other ingredients; Mix the mixture until the viscosity of the composition is between 10 and 35 Pa.S-1 when measured at 25 °C; Optionally, heat the mixed mixture to at least 80 °C; and allow the mixture to cool; In which the protein is a premixed protein containing powder and water in a 1:1 ratio. Petition 870250073604, dated 08 / 20 / 2025, page 41 / 78 37 / 61

[00140] In a more preferred embodiment, the present invention provides a process comprising, consisting of, or essentially consisting of the following steps: Provide an aqueous sugar solution; and optionally add a hydrocolloid and mix, heat the mixed sugar and optional hydrocolloid until the mixture is 84 to 88 °Brix, add protein and water to the mixed sugar and optional hydrocolloid so that the mixture is 77 to 79 °Brix; or add a protein and, optionally, a hydrocolloid, and mix and heat the sugar, optional hydrocolloid, and protein mixture until the mixture is 77 to 79 °Brix; add fat and any other ingredients; Mix the mixture until the viscosity of the composition is between 10 and 35 Pa.S-1 when measured at 25°C; Optionally heat the mixed mixture to at least 80°C; and allow the mixture to cool; In which the protein is a premixed skimmed milk powder and water in a 1:1 ratio, and the optional hydrocolloid is a starch.

[00141] In the most preferred embodiment, the present invention provides a process comprising, consisting of, or essentially consisting of the following steps: Provide an aqueous sugar solution; optionally add a hydrocolloid and mix, heat the mixed sugar and optional hydrocolloid until the mixture is 84 to 88 °Brix, add protein and water to the mixed sugar and optional hydrocolloid so that the mixture is 77 to Petition 870250073604, dated 08 / 20 / 2025, p. 42 / 78 38 / 61 °Brix; or add a protein and, optionally, a hydrocolloid, and mix and heat the sugar, optional hydrocolloid, and protein mixture until the mixture is 77 to 79 °Brix; add fat and any other ingredients; Mix the mixture until the viscosity of the composition is between 10 and 35 Pa.S-1 when measured at 25 °C; Optionally heat the blended mixture to at least 80 °C; and allow the mixture to cool to between 25 and 45 °C; In which the protein is a premixed skimmed milk powder and water in a 1:1 ratio, and the optional hydrocolloid is a starch.

[00142] In one embodiment, the invention provides a confectionery composition comprising water, one or more sugars and one or more fats, wherein the confectionery composition is produced by combining ingredients comprising: optional hydrocolloid at 0% by weight to 10% by weight of the total ingredients; protein forming 0.5% by weight to 15% by weight of the total ingredients; ingredients forming a fat phase at 3% by weight to 30% by weight of the total ingredients; and ingredients forming an aqueous phase at 50% by weight to 85% by weight of the total ingredients.

[00143] In some embodiments, the confectionery composition is produced by combining ingredients comprising: optional hydrocolloid at 0% by weight to 7% by weight of the total ingredients; protein forming 1% by weight to 12% by weight of the total ingredients; ingredients forming a fat phase at 5% by weight to 30% by weight of the total ingredients; and ingredients forming an aqueous phase at 50% by weight to 95% by weight of the total ingredients. Petition 870250073604, dated 08 / 20 / 2025, page 43 / 78 39 / 61 of ingredients. Finished product

[00144] In a preferred embodiment, the confectionery composition is a filling for a confectionery product.

[00145] In a more preferred embodiment, the confectionery composition is a filling for a chocolate or compound product, preferably a filled bar or shell.

[00146] In the most preferred embodiment, the shell or tablet is chocolate or a chocolate analogue, for example, a chocolate compound. These terms are well known in the art, but the definitions are provided below.

[00147] In one embodiment, the compositions of the invention may usefully be chocolate products (as defined herein), more usefully, be 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 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). Dark chocolate may include sucrose, cocoa mass, cocoa butter, anhydrous milk fat, rapeseed lecithin, etc. Petition 870250073604, dated 08 / 20 / 2025, p. 44 / 78 40 / 61 medium-chain triglycerides (flavor), vanilla extract, ethanol (ethyl alcohol). The term chocolate, as used herein, denotes any product (and / or component thereof, if it is 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).

[00148] 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.

[00149] 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). Thus, a chocolate product includes products that are chocolate-based and / or based on chocolate analogues, and thus, for example, may be based on dark, milk or white chocolate.

[00150] 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 chocolate product Petition 870250073604, dated 08 / 20 / 2025, page 45 / 78 41 / 61 preferably comprises chocolate and / or compound, with the chocolate product more preferably comprising chocolate as legally defined in a principal jurisdiction (such as Brazil, the USA and / or the European Union). Preferred options

[00151] Preferred embodiments of the invention are presented below.

[00152] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 5% by weight, protein in an amount of 0.5% by weight to 10% by weight, water in an amount of 10% by weight to 33% by weight, sugar in an amount of 35% by weight to 70% by weight, and fat in an amount of 6% by weight to 29.5% by weight.

[00153] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 4% by weight, protein in an amount of 0.5% by weight to 9.5% by weight, water in an amount of 10% by weight to 31% by weight, sugar in an amount of 35% by weight to 65% by weight, and fat in an amount of 6% by weight to 29% by weight.

[00154] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 3.5% by weight, protein in an amount of 0.75% by weight to 9% by weight, water in an amount of 12% by weight to 30% by weight, sugar in an amount of 40% by weight to 60% by weight, and fat in an amount of 7% by weight to 28% by weight.

[00155] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 5% by weight, protein in an amount of 0.5% by weight to 6.5% by weight, sugar in an amount of 30% by weight to 67% by weight, and fat in an amount of 2% by weight to 49% by weight. Petition 870250073604, dated 08 / 20 / 2025, page 46 / 78 42 / 61 in relation to the weight of the confectionery composition. Water may be present in an amount of 10% by weight to 20% by weight.

[00156] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 10% by weight, protein in an amount of 1.7% by weight to 15% by weight, sugar in an amount of 29.7% by weight to 80% by weight, and fat in an amount of 2% by weight to 35% by weight, relative to the weight of the confectionery composition. Water may be present in an amount of 10% by weight to 40% by weight.

[00157] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 5% by weight, protein in an amount of 1.7% by weight to 6.5% by weight, sugar in an amount of 29.7% by weight to 67% by weight, and fat in an amount of 2% by weight to 49% by weight, relative to the weight of the confectionery composition. Water may be present in an amount of 2% by weight to 20% by weight.

[00158] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 5% by weight, protein in an amount of 0.5% by weight to 10% by weight, water in an amount of 10% by weight to 33% by weight, sugar in an amount of 35% by weight to 70% by weight, and fat in an amount of 6% by weight to 29.5% by weight, wherein the viscosity of the composition is between 4 and 40 Pa.S-1 when measured at 25 °C.

[00159] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 4% by weight, protein in an amount of 0.5% by weight to 9.5% by weight, water in an amount of 10% by weight to 31% by weight, sugar in an amount of 35% by weight to 65% by weight, and fat in an amount of 6% by weight to 29% by weight, wherein the Petition 870250073604, dated 08 / 20 / 2025, page 47 / 78 43 / 61 The viscosity of the composition is between 10 and 40 Pa.S-1 when measured at 25 °C.

[00160] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 3.5% by weight, protein in an amount of 0.75% by weight to 9% by weight, water in an amount of 12% by weight to 30% by weight, sugar in an amount of 40% by weight to 60% by weight, and fat in an amount of 7% by weight to 28% by weight, wherein the viscosity of the composition is between 10 and 35 Pa.S-1 when measured at 25 °C.

[00161] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 5% by weight, protein in an amount of 0.5% by weight to 10% by weight, water in an amount of 10% by weight to 33% by weight, sugar in an amount of 35% by weight to 70% by weight, and fat in an amount of 6% by weight to 29.5% by weight, wherein the confectionery composition has a Brix value between 73 and 83 °Brix and an apparent viscosity between 4 Pa.S and 40 Pa.S.

[00162] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 4% by weight, protein in an amount of 0.5% by weight to 9.5% by weight, water in an amount of 10% by weight to 31% by weight, sugar in an amount of 35% by weight to 65% by weight, and fat in an amount of 6% by weight to 29% by weight, wherein the confectionery composition has a Brix value between 75 and 81 °Brix and an apparent viscosity between 7 Pa.S and 35 Pa.S.

[00163] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 3.5% by weight, protein in an amount of 0.75% by weight to 9% by weight, water in an amount of 12% by weight to 30% by weight, sugar Petition 870250073604, dated 08 / 20 / 2025, page 48 / 78 44 / 61 in an amount of 40% by weight to 60% by weight, and fat in an amount of 7% by weight to 28% by weight, wherein the confectionery composition has a Brix value between 77 and 79 °Brix and an apparent viscosity between 10 Pa.S and 35 Pa.S.

[00164] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 5% by weight, protein in an amount of 0.5% by weight to 10% by weight, water in an amount of 10% by weight to 33% by weight, sugar in an amount of 35% by weight to 70% by weight, and fat in an amount of 6% by weight to 29.5% by weight, wherein the fat comprises a fat with a SFC at 20 °C of 10 to 75%, an SFC at 25 °C of 5% to 70% and an SFC at 30 °C of 0 to 45%, wherein the confectionery composition has a Brix value between 73 and 83 °Brix and an apparent viscosity between 4 Pa.S and 40 Pa.S, wherein at least a portion of the sugar is dissolved in water to form an aqueous phase in which the sugars present in the aqueous phase contribute 50% to 100% by weight of the total sugars.

[00165] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 4% by weight, protein in an amount of 0.5% by weight to 9.5% by weight, water in an amount of 10% by weight to 31% by weight, sugar in an amount of 35% by weight to 65% by weight, and fat in an amount of 6% by weight to 29% by weight, wherein at least a portion of the sugar is dissolved in water to form an aqueous phase in which the sugars present in the aqueous phase contribute 55% by weight to 100% by weight of the total sugars.

[00166] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 3.5% by weight, protein in an amount of 0.75% by weight to 9% by weight, water in an amount of 12% by weight to 30% by weight, sugar Petition 870250073604, dated 08 / 20 / 2025, page 49 / 78 45 / 61 in an amount of 40% by weight to 60% by weight, and fat in an amount of 7% by weight to 28% by weight, wherein the confectionery composition has a Brix value between 77 and 79 °Brix and an apparent viscosity between 10 Pa.S and 35 Pa.S, wherein at least a portion of the sugar is dissolved in water to form an aqueous phase in which the sugars present in the aqueous phase contribute 60% by weight to 100% by weight of the total sugars.

[00167] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 5% by weight, protein in an amount of 0.5% by weight to 10% by weight, water in an amount of 10% by weight to 33% by weight, sugar in an amount of 35% by weight to 70% by weight, and fat in an amount of 6% by weight to 29.5% by weight, wherein the confectionery composition has a Brix value between 73 and 83 °Brix and an apparent viscosity between 4 Pa.S and 40 Pa.S.S, wherein at least a portion of the sugar is dissolved in water to form an aqueous phase in which the sugars present in the aqueous phase contribute 50% by weight to 100% by weight of the total sugars, wherein 15% by weight to 50% by weight of the sugar in the aqueous phase is fructose, and 25% by weight to 65% by weight is glucose and / or dextrose.

[00168] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 4% by weight, protein in an amount of 0.5% by weight to 9.5% by weight, water in an amount of 10% by weight to 31% by weight, sugar in an amount of 35% by weight to 65% by weight, and fat in an amount of 6% by weight to 29% by weight, wherein the confectionery composition has a Brix value between 75 and 81 °Brix and an apparent viscosity between 7 Pa.S and 37 Pa.S, wherein at least a portion of the sugar is dissolved in water to form an aqueous phase in which the sugars present in the aqueous phase contribute Petition 870250073604, dated 08 / 20 / 2025, page 50 / 78 46 / 61 with 55% by weight to 100% by weight of total sugars, wherein 20% by weight to 40% by weight of the sugar in the aqueous phase is fructose, and 30% by weight to 60% by weight is glucose and / or dextrose.

[00169] A confectionery composition comprising hydrocolloid in an amount of 0% by weight to 3.5% by weight, protein in an amount of 0.75% by weight to 9% by weight, water in an amount of 12% by weight to 30% by weight, sugar in an amount of 40% by weight to 60% by weight, and fat in an amount of 7% by weight to 28% by weight, wherein the confectionery composition has a Brix value between 77 and 79 °Brix and an apparent viscosity between 10 Pa.S and 35 Pa.S, wherein at least a portion of the sugar is dissolved in water to form an aqueous phase in which the sugars present in the aqueous phase contribute 60% by weight to 100% by weight of the total sugars, wherein 20% by weight to 38% by weight By weight, the sugar in the aqueous phase is fructose, and 35% to 55% by weight is glucose and / or dextrose. Examples Summary

[00170] The inventors studied water-based fillings and prepared a range of favorable fillings. These fillings are detailed below in Tables 1 and 2. Each recipe represents a preferred embodiment of the invention. The fillings were all evaluated organoleptically, and it was found that all examples were smooth, creamy, and delicious to eat.

[00171] The process followed is detailed below. The examples were produced using commercial kitchen equipment using the following process:

[00172] The sugar sources were combined and heated to 50°C in a double-jacketed container with the mixture, before the starch was added. The sugar solution and the starch were then, Petition 870250073604, dated 08 / 20 / 2025, page 51 / 78 47 / 61 were mixed using a portable high-shear mixer (Robot Coupe Mini MP 160) until no lumps remained at speed setting 4. The Brix of the solution after this step was 79°, as measured using a portable analog refractometer at 25°C. This solution was then boiled at 100°C until the Brix reached 86° and all sugar crystals were melted. The mixture was allowed to cool until the temperature reached 80°C. The milk powder was reconstituted in an equal volume of water (1:1) before being added to the cooled sugar and starch solution, along with the fat and any other remaining ingredients. This mixture was mixed under high shear conditions using a portable high shear mixer for 13 minutes using a speed setting of 8 to 10. After this mixing step, the filling mixture was pasteurized at 80 °C for 2 minutes before cooling to 40 °C.

[00173] The percentages in the table below were calculated based on the final product composition, taking into account the water loss caused by the processing steps.

[00174] For all Examples 1 to 15 according to the present invention, the water activity was below 0.69 when measured using a water activity meter (LabTouch AW, Novasina). Petition 870250073604, dated 08 / 20 / 2025, page 52 / 78 Example 1 2 3 4 5 6 7 Isosweet111 Glucose-fructose syrup 35.6% 33.1% 33.0% 28.5% 35.3% 35.6% 35.8% 63DE Glucose syrup 11.9% 11.0% 11.0% 9.5% 11.8% 11.9% 11.9% Sugar 2.5% 11.0% 11.0% 11.8% 11.9% 11.9% Water 7.9% 7.4% 7.3% 7.4% 7.8% 7.9% 8.0% Dark chocolate 20.0% White chocolate 20.0% Cocoa paste 2.1% Skimmed milk powder 7.9% 7.4% 7.3% 7.4% 7.8% 7.9% 8.0% Starch 1.2% 0.7% 0.7% 0.7% 2.0% 1.2% 0.6% Coconut paste 20.6% Hazelnut paste 25.0% Almond paste 25.0% Glucose syrup 39-44DE Cocoa butter 5.0% 4.4% 4.4% Anhydrous milk fat 6.0% 6.0% Flavor (almond) 0.1% Trisodium citrate Ertifil Max 170 (filling fat) 23.5% 23.7% 23.9% Table 1 48 / 61 Petition 870250073604, dated 08 / 20 / 2025, p. 53 / 78 Example 8 9 10 11 12 13 14 15 Isosweet111 Glucose-fructose syrup 38.1% 35.3% 37.9% 36.2% 43.9% 40.0% 42.9% 63DE Glucose syrup 12.7% 11.8% 12.6% 12.7% 12.1% 14.6% 13.3% 19.5% Sugar 12.7% 11.8% 12.6% 12.7% 12.1% 14.6% 13.3% 15.6% Water 8.5% 8.4% 8.5% 4.1% 9.8% 8.9% 7.8% Skimmed milk powder 8.5% 4.3% 8.5% 4.1% Starch 0.6% 2.0% 0.6% 0.6% 0.6% 2.4% 2.2% 2.0% Ertifil Max 170 (fat for filling) 18.9% 23.5% 18.8% 13.5% 21.6% 7.8% Sweetened condensed milk 15.7% Ninho powder (skimmed milk powder) 4.7% Nescau powder (malt drink powder) 5.4% Invert sugar 221 38.1% Milo powder (chocolate-flavored malted powder comprising barley malt, milk powder, sugar and cocoa plus vitamins and minerals) 9.2% Pea protein 4.9% Chocofil TC-50 9.8% 8.9% 49 / 61 Petition 870250073604, dated 08 / 20 / 2025, page 54 / 78 Fava bean protein 8.9% Cocoa powder 4.4% Citrus fiber 0.6% 3.9% Table 2 50 / 61 Petition 870250073604, dated 08 / 20 / 2025, page 55 / 78 51 / 61 Sample analysis Sugar profile

[00175] A sugar profile of the samples was calculated using the material specifications combined with HPLC, if / when appropriate. This is shown in Tables 5 and 6.

[00176] Examples 1 to 15 were made as described above. Examples 16 to 30 were the same as Examples 1 to 15, but glucose syrup 63DE was replaced with an alternative glucose syrup 72DE. Composition profile

[00177] The total amounts of fat, sugar, water, protein, and hydrocolloid in Examples 1 to 15 were calculated using material product specifications (for fat, sugar, protein, and hydrocolloid) and using Karl Fischer analysis for water content. The results of this are shown in Tables 7, 8, and 9.

[00178] It should be noted that, in both the sugar profile and the composition profile, certain percentages may not add up to 100%. In the case of the sugar distribution, this is because there are other sugars present in smaller quantities. The sugars shown are the main ones that make up the majority of the sugar content of the fillings. In the case of the composition profile, there are other minor components that contribute to the final total (such as fiber). Petition 870250073604, dated 08 / 20 / 2025, pp. 56 / 78 Example 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 11.8 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 1.9 2.3 2.1 2.7 Total composition sugar 48.0 45.2 45.5 41.9 47.3 47.7 48.0 51.1 50.2 50.3 58.0 50.4 53.7 48.9 56.8 Total aqueous sugar 34.1 40.5 40.4 25.4 43.2 43.5 43.8 46.6 43.2 46.4 42.1 44.3 53.7 48.9 56.8 % of aqueous sugar of total sugar 71.1 89.6 88.8 60.6 91.2 91.2 91.2 91.2 86.0 92.1 72.6 88.0 100.0 100.0 100.0 % of fructose of aqueous phase sugars 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 % of glucose from aqueous phase sugars 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 of aqueous phase sugars 36.2 28.5 28.5 39.1 28.5 28.5 28.5 28.5 28.5 28.5 0.0 28.5 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 52 / 61 Petition 870250073604, dated 08 / 20 / 2025, pp. 57 / 78 Percentage of sucrose from aqueous phase sugars: 7.3% 27.3% 27.3% 0.0% 27.3% 27.7% Percentage of maltose from aqueous phase sugars: 12.4% 9.7% 9.7% 13.4% 9.7% 9.7% Table 5 53 / 61 Petition 870250073604, dated 08 / 20 / 2025, pp. 58 / 78 Example 16 17 18 19 20 21 22 23 24 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 11.8 7.5 11.2 13.6 12.4 13.7 Glucose 3.4 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 13.9 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 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 Total sugar 45.4 42.7 43.1 39.8 44.7 45.1 45.3 48.3 47.6 47.6 55.2 47.7 50.5 46.0 52.5 % of aqueous sugar of total sugar 69.5 89.0 88.2 58.5 90.7 90.7 90.7 90.7 85.2 91.6 71.3 87.3 100.0 100.0 100.0 % of fructose of aqueous phase sugars 34.1 26.5 26.5 37.0 26.5 26.5 26.5 26.5 26.5 26.5 18.4 26.5 26.5 26.5 25.3 % of glucose of aqueous phase sugars 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 54 / 61 Petition 870250073604, dated 08 / 20 / 2025, pp. 59 / 78 % dextrose of aqueous phase sugars 38.3 29.7 29.7 41.5 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 48.9 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 of aqueous phase sugars 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 % of maltose from aqueous phase sugars 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 Table 6 55 / 61 Petition 870250073604, dated 08 / 20 / 2025, pp. 60 / 78 56 / 61 Example 1 2 3 4 5 6 7 Fat content 18.7 19.4 18.5 26.4 23.6 23.7 23.9 Sugar content 48.0 45.2 45.5 41.9 47.3 47.7 48.0 Water content 19.8 18.4 18.4 16.8 19.7 19.8 19.9 Protein content 4.3 6.7 7.9 5.7 2.8 2.9 2.9 Hydrocolloid content 1.2 0.7 0.7 0.7 2.0 1.2 0.6 Table 7 Example 8 9 10 11 12 13 14 15 Fat content 18.9 24.7 20.1 13.7 22.5 10.1 10.5 8.7 Sugar content 51.1 50.2 50.3 58.0 50.4 53.7 48.9 56.8 Water content 21.2 16.4 21.1 18.5 16.4 24.5 22.3 23.1 Protein content 3.1 1.2 2.8 3.3 2.5 4.0 8.1 0.8 Hydrocolloid content 0.6 2.0 0.6 0.6 0.6 2.4 2.2 2.0 Table 8 Solid fat content

[00179] To measure the SFC values ​​of the fats used in the present invention, the methods described below were used.

[00180] According to IUPAC, 2.150A, 80°C = 30 minutes, 30°C = 10 minutes, 0°C = 30 minutes, each temperature = 30 minutes, so take a reading.

[00181] For IUPAC 2.150B, the information was taken from Petition 870250073604, dated 08 / 20 / 2025, pp. 61 / 78 57 / 61 Supplier product specification. Ertifil Max 170SG - IUPAC 2.150(a) General description Confectionery fat Solid fat content (20 °C) 23 g / 100 g Solid fat content (25 °C) 14 g / 100 g Solid fat content (30 °C) 9 g / 100 g Chocofil TC50 - IUPAC 2.150(b) General description Confectionery fat Solid fat content (20 °C) 55 g / 100 g Solid fat content (25 °C) 30 g / 100 g Solid fat content (30 °C) 8 g / 100 g Cocoa butter - IUPAC 2150(b) General description Confectionery fat Solid fat content (20 °C) 78 g / 100 g Solid fat content (25 °C) 70 g / 100 g Solid fat content (30 °C) 55 g / 100 g Anhydrous milk fat - IUPAC 2.150(b) General description Confectionery fat Solid fat content (20 °C) 21 g / 100 g Solid fat content (25 °C) 12 g / 100 g Solid fat content (30 °C) 5 g / 100 g Viscosity

[00182] Among Examples 1 to 30, Examples 3, 7, and 15 were found to have preferential organoleptic properties for consumption. Their viscosity was measured at 25°C using a Petition 870250073604, dated 08 / 20 / 2025, pp. 62 / 78 58 / 61 rheometer with oscillatory rheolometry as described below. The viscosity of these examples is shown in Table 10.

[00183] Measurements were performed using a Physica MRC 500 rheometer (Anton Paar) equipped with a smooth Couette geometry (CC27-SN23479) and a Peltier system for temperature control. The Couette geometry consisted of a container (14.46 mm radius) and a Bob system (13.33 mm radius and 40 mm length). 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. Example 3 7 15 Viscosity (Pa.S) 30.6 13.5 25.3

[00184] Examples 3, 7 and 15 had a viscosity that was within the range required to remain processable using current industrial equipment and processes.

[00185] Examples 31 to 33 were prepared in accordance with the invention. All comprise fat (2 to 49% by weight), protein (1.7 to 6.5% by weight), sugars (29.7 to 67% by weight) and water. No starch is added as a separate ingredient. Ingredient Ex. 31: Chocolate recipe (high SMP content, high fat content) Ex. 32: White recipe (high fat content, high SCM content) White chocolate Ex. 33: White recipe (high fat content, high SCM content) Milk Glucose syrup 9.48 9.48 11.86 Invert syrup 28.45 28.45 35.56 Petition 870250073604, dated 08 / 20 / 2025, pp. 63 / 78 59 / 61 Vegetable fat 18.34 5.72 22.92 Sugar 12.29 12.29 15.36 Skimmed milk powder 5.72 18.34 7.15 Water 5.72 5.72 7.15 Dark or white chocolate Caçapava 20 20 Total 100.00 100.00 100.00 Milk flavor 0.16

[00186] Examples 34 to 38 were prepared in accordance with the invention.

[00187] Example 34 had a white chocolate shell, a coconut ganache filling with white chocolate, and a milk chocolate coating layer. Toasted coconut inclusions were incorporated into the coating layer.

[00188] Example 35 had a milk chocolate shell, a hazelnut filling, and a milk chocolate coating layer. The inclusions were embedded in the coating layer.

[00189] Example 36 had a dark chocolate shell, a dark chocolate ganache filling, and a dark chocolate coating layer. Inclusions of caramelized almonds were included in the coating layer.

[00190] Example 37 had a milk chocolate shell, a caramel filling, and a milk chocolate coating layer. Salted caramel chunks were included in the coating layer.

[00191] Example 38 had a milk chocolate shell, a white filling, and a milk chocolate coating layer. No inclusions were included in the coating layer.

[00192] Examples 34 to 38 show that it is possible to successfully develop four filling recipes in the kitchen and pilot factory (white chocolate and coconut ganache, dark chocolate ganache, Petition 870250073604, dated 08 / 20 / 2025, pp. 64 / 78 60 / 61 hazelnut and caramel). Consumer test results showed that tablets made with these fillings scored highly in flavor, texture, and appearance. White chocolate and coconut ganache, and dark chocolate ganache, have better shelf-life results up to 6 months of age. Ingredient Example 34 Example 35 Example 36 Example 37 Example 38 % of quantity Glucose syrup 9.5 10.99 11.86 7.89 11.84 Glucose-fructose syrup 29.24 32.96 35.57 35.07 35.57 Starch 0 0.74 1.19 1.19 Anhydrous milk fat 6 6 7.49 2.00 Vegetable fat 13.67 Water 7.35 7.32 7.91 19.01 8.00 Dry skimmed milk 7.35 7.32 7.91 15.60 8.00 Deodorized cocoa butter 5.56 4.39 5 Sucrose 10.99 14.64 11.73 Pectin, sugar 0.20 Dark chocolate (comprising sucrose, cocoa mass, cocoa butter, anhydrous milk fat, rapeseed lecithin, medium-chain triglycerides (flavor), vanilla extract, ethanol (ethyl alcohol)) 24.56 Coconut oil (carrier), rapeseed oil (carrier), natural flavoring substances 0.4 Petition 870250073604, dated 08 / 20 / 2025, pp. 65 / 78 61 / 61 Ingredient Example 34 Example 35 Example 36 Example 37 Example 38 Coconut paste 15 Hazelnut 24.9 Filling formula TOTAL (%) 100.00 100.00 100.00 100.00 100.00 Petition 870250073604, dated 08 / 20 / 2025, pp. 66 / 78

Claims

1 / 3 CLAIMS 1. Confectionery composition, characterized in that it comprises: hydrocolloid in an amount of 0% by weight to 10% by weight, protein in an amount of 0.5% by weight to 15% by weight, preferably 1.7% to 6.5% by weight, water in an amount of 10% by weight to 40% by weight, preferably 10% to 20% by weight, sugar in an amount of 35% by weight to 80% by weight, preferably 35% to 67% by weight, fat in an amount of 2% by weight to 35% by weight, wherein the percentages are the percentages by weight of the confectionery composition.

2. Confectionery composition, according to claim 1, characterized in that the viscosity of the composition is between 5 Pa.S-1 and 40 Pa.S-1.

3. Confectionery composition, according to claim 1 or 2, characterized in that the sugar comprises a mixture of fructose and glucose.

4. Confectionery composition, according to any one of claims 1 to 3, characterized in that the sugar is comprised in an aqueous phase, and from 10% by weight to 50% by weight of the sugar in the aqueous phase is fructose.

5. Confectionery composition, according to any one of claims 1 to 4, characterized in that the sugar is comprised in an aqueous phase, and from 20% by weight to 65% by weight of the sugar in the aqueous phase is glucose and / or dextrose.

6. Confectionery composition, according to any of the preceding claims, characterized in that the fat Petition 870250073604, dated 08 / 20 / 2025, page 67 / 78 2 / 3 comprises, consists of or essentially consists of fat for filling, milk fat and / or nut paste / butter.

7. Confectionery composition, according to any of the preceding claims, characterized in that it comprises a fat with a SFC at 20°C of at least 10%.

8. Confectionery composition, according to any of the preceding claims, characterized in that it comprises between 2% and 35% fat by weight, with a SFC at 20°C of at least 10%.

9. Confectionery composition, according to any of the preceding claims, characterized in that water and a sugar form an aqueous phase comprising between 50% and 95% by weight of the composition, and a fat is present as a fat phase comprising between 5% and 30% by weight of the composition.

10. Confectionery composition, according to any of the preceding claims, characterized in that the sugar comprises a sugar syrup, optionally glucose syrup or fructose-glucose / invert syrup.

11. Confectionery composition, according to any of the preceding claims, characterized in that the sugar comprises or consists of: at least two different sugars; or an invert sugar with a sugar conversion percentage of between 10% and 70%, between 10% and 65%, between 20% and 60% or between 40% and 60%.

12. Confectionery composition, characterized in that it comprises: hydrocolloid in an amount of 0% by weight to 5% by weight, Petition 870250073604, dated 20 / 08 / 2025, page 68 / 78 3 / 3 protein in an amount of 0.5% by weight to 10% by weight, water in an amount of 10% by weight to 33% by weight, sugar in an amount of 35% by weight to 70% by weight, fat in an amount of 6% by weight to 29.5% by weight, wherein the percentages are the percentages by weight of the confectionery composition.

13. Process for producing a confectionery composition, characterized in that it comprises: providing an aqueous sugar solution; adding protein and, optionally, hydrocolloid to the aqueous solution; adding fat and any other ingredients; mixing the mixture, preferably to provide a mixture with a viscosity between 4 and 40 Pa.S-1 when measured at 25°C.

14. Confectionery product, characterized in that it comprises a confectionery composition as defined in any of the preceding claims, partially or completely wrapped or covered with chocolate or a chocolate analogue. Petition 870250073604, dated 20 / 08 / 2025, pp. 69 / 78