Low-calorie food composition

Abstract

A food composition comprising a cellodextrin material, wherein the cellodextrin material comprises a primary cellodextrin having a degree of polymerization (DP) value of at least 4. Food products comprising the composition and cellodextrin materials for preparing the composition, as well as methods for preparing these, form further aspects of the invention.

Description

Technical Field

[0001] The present invention relates to food compositions, in particular low-calorie food compositions and materials used therein, as well as methods for producing and using the same in food production. Background Art

[0002] Obesity is a growing problem in the world. According to the World Health Organization website (http: / / www.who.int / mediacentre / factsheets / fs311 / en / According to Factsheet 113, dated March 2013, obesity rates have nearly doubled worldwide since 1980.

[0003] Therefore, there is a need to produce low-calorie alternatives to high-calorie foods. Confectionery products, such as chocolate products (whether with or without fillings), typically have a relatively high calorie content compared to other foods. Consumers desire lower-calorie alternatives to such confectionery products that have the taste and mouthfeel of the original product.

[0004] Many attempts have been made to replace sucrose in these products with other lower calorie substitutes. Examples include fructose, inulin, erythritol and cellobiose.

[0005] Cellobiose belongs to a group of compounds called cellooligosaccharides or cellodextrins. Cellodextrins / cellooligosaccharides are intermediate products produced when cellulose is broken down into glucose, particularly enzymatically or acid-mediated. Cellodextrins exist in various forms and are generally classified according to their degree of polymerization (DP), which indicates the number of glucose monomers present in the cellodextrin. Common names for some of these cellodextrins include: cellobiose (DP=2), cellotriose (DP=3), cellotetraose (DP=4), cellopentaose (DP=5), cellohexaose (DP=6). Depending on how they are made, they can be in the form of mixtures. A cellodextrin material can include one or more of these cellodextrin forms. The average DP of a cellodextrin material depends on the type and amount of cellodextrin forms in the cellodextrin material.

[0006] Such compounds can be prepared in various ways, such as biosynthesis from monomers, enzymatic hydrolysis of cellulose, and chemical synthesis.

[0007] Cellobiose has been proposed as a prebiotic compound because, although largely indigestible by humans due to the presence of B-1,4 linkages, it is thought to be readily fermented by bacteria in our digestive system. Prebiotics are thought to achieve health benefits by promoting the growth of desirable bacteria in our intestines. Due to its indigestibility, cellobiose is also considered a low-calorie sugar substitute, in part due to its sweet taste, but also because it can be used as a bulking agent. There remains a need for alternative low-calorie sugar substitutes, particularly for use in confectionery products such as chocolate.

[0008] Prebiotics such as cellobiose promote the growth and fermentation of gut bacteria. This is generally considered beneficial because many gut bacteria are "friendly bacteria," providing positive health effects.

[0009] Because cellobiose is virtually indigestible to humans, it is also considered a low-calorie sugar substitute.

[0010] Some food compositions containing cellodextrins and including some higher (greater than 3) DP values have been described in the art, for example in EP-345199 or JP2009125064. However, typically, the higher DP cellodextrins in a single composition will comprise a smaller amount of the total cellodextrin content (less than 50% w / w, typically less than 20% w / w), and cellobiose will typically be present as the preferred component.

[0011] Contrary to the general understanding in the art, applicants have found that cellobiose has adverse side effects when used in food compositions, particularly solid or semi-solid foods. Specifically, the adverse side effects include stomach cramps, nausea, diarrhea, and loss of appetite. When cellobiose is given to humans as a beverage, these unpleasant side effects are not observed to this extent (Nakamura, Nutrition 20 (2004) 979-983). Summary of the Invention

[0012] Applicants have developed novel cellodextrin compositions for food use.

[0013] In a first aspect of the present invention, a food composition comprising a cellodextrin material is provided, wherein the cellodextrin material comprises a primary cellodextrin having a degree of polymerization (DP) value of at least 4.

[0014] As used herein, "principal cellodextrin" is defined as a single cellodextrin form present in a cellodextrin material in an amount greater than 50% w / w of the total weight of the cellodextrins. By selecting a DP value of at least 4, the cellodextrin material of the present invention comprises a principal cellodextrin that is not cellobiose or cellotriose.

[0015] Unpleasant side effects are reduced by incorporating a cellodextrin material, wherein at least a substantial proportion of the cellodextrin material has a DP of 4 or greater. Without being bound by theory, this may be due to the fact that intestinal bacteria are less able to ferment higher DP cellodextrins, thereby reducing or eliminating the probiotic effect. In specific embodiments, the cellodextrin material does not contain cellobiose, and in particular does not contain cellobiose or cellotriose.

[0016] In one embodiment of the first aspect of the invention, the primary cellodextrin of the cellulosic material has a DP value between 4 and 8, inclusive. For example, in some embodiments, the primary cellodextrin can be selected from cellotetraose, cellopentaose, and cellohexaose.

[0017] In a second embodiment of the first aspect of the invention, the food composition comprises a cellodextrin material wherein the primary cellodextrin has a DP value of at least 8.

[0018] In a third embodiment of the first aspect of the invention, the principal cellodextrin as defined above is present in an amount greater than 51% w / w, greater than 55% w / w, greater than 60% w / w, greater than 70% w / w, greater than 75% w / w, greater than 80% w / w, greater than 90% w / w or 100% w / w of the total cellodextrin material present in the food composition.

[0019] In another embodiment of the first aspect of the invention, the cellodextrin material is soluble in water. Using soluble materials is advantageous in food production because water-soluble materials are easy to handle. The cellodextrin material can easily replace some or all of any high-calorie sweetener used in food production, such as sugars, e.g., sucrose or lactose.

[0020] Typically, a food composition will contain one or more additional ingredients used in food production, such as fats, proteins, carbohydrates such as non-carbohydrate carbohydrates, and the like.

[0021] Thus, food compositions according to the present invention may be similar in all respects to compositions used to produce conventional food products, except that some or all of the sugars (such as sucrose or lactose) present in the product are replaced by a cellodextrin material as defined above.

[0022] Thus, in a second aspect of the present invention, a food product is provided, comprising a food composition as defined above. The product is typically a processed food, wherein the food composition has been processed, such as formed or mixed with other components, to form a final product ready for sale to the public. In one embodiment of the second aspect of the present invention, the food product does not contain sugar. In this case, the cellodextrin material replaces all sugars conventionally present in the product, which means that the product has a lower caloric value.

[0023] In another embodiment, the cellodextrin material replaces only some of the sugars present in a conventional product, for example, 10-90% w / w of the sugars present in the conventional product. The relative amount of cellodextrin material that can be used to replace sugar will depend on various factors, including the nature of the product, the desired sweetness level, and the exact composition of the cellodextrin material used.

[0024] In some embodiments, additional sweeteners can be added to the product to compensate for any loss of sweetness or flavor provided by the use of cellodextrin materials in the product. Thus, the food product can contain added sugars, but in particular, it contains sweeteners other than sucrose to maintain a low caloric value.

[0025] In one embodiment, the food product comprising the food composition as described above is a confectionery product.Examples of confectionery products include, but are not limited to, chocolate, non-standardized chocolate, and chocolate products comprising one or more fillings such as cream fillings, caramel, honeycomb, and nougat.

[0026] In a third aspect of the present invention, there is provided a use of a cellodextrin material as described above in the preparation of a food composition. In one embodiment of the third aspect of the present invention, the food composition further comprises a sweetener that is not sucrose. In one embodiment of the third aspect of the present invention, the food composition is a food composition for preparing a confectionery product.

[0027] Certain cellodextrin materials for use in food compositions are novel, and these form another aspect of the invention.

[0028] Thus, in a fourth aspect of the invention there is provided a cellodextrin material comprising a principal cellodextrin and at least one other cellodextrin having a degree of polymerisation (DP) value of at least 4. Suitably, the other cellodextrin is not cellobiose, and in particular also has a DP value of at least 4.

[0029] In a fifth aspect of the present invention, a method for making a cellodextrin material for use in the food composition of the first aspect of the invention, the food product of the second aspect of the invention, or the cellodextrin material of the fourth aspect is provided. The cellodextrin material is suitably prepared by combining the desired amounts of the desired cellodextrin components in pure form. This method has the advantage of allowing for maximum control and flexibility during the preparation process. Thus, a primary cellodextrin is selected having a DP value of at least 4 and optionally combined with one or more additional cellodextrins such that the cellodextrin is present in the resulting material in an amount exceeding 50% w / w.

[0030] Alternatively, cellodextrin materials can be prepared by hydrolysis, such as enzymatic or acid hydrolysis of cellulose under conditions that result in the production of cellodextrin materials as defined herein. The conditions used will vary depending on various factors, such as the nature of any enzymes or chemicals used in the hydrolysis, the temperature used, and the duration of the hydrolysis reaction. These can be determined by conventional methods.

[0031] The resulting cellodextrin material may be used to prepare a food composition according to the first aspect of the invention and / or a food product according to the second aspect of the invention.

[0032] Therefore, in a sixth aspect of the present invention there is provided a method for preparing a food composition or food product, such as a confectionery product, as described above, the method comprising the steps of:

[0033] a. preparing food compositions and / or foods according to known methods, but without adding all or some of the sugars typically present in food compositions;

[0034] b. Adding a cellodextrin material as described herein to a food composition.

[0035] In one example, the primary cellodextrin of the cellodextrin material mentioned in step (b) has a DP value of at least 4.

[0036] In a seventh aspect of the present invention, there is provided a method of reducing the caloric intake of a human or animal by (i) replacing a sugar-containing food composition with a food composition according to the first aspect of the present invention, or (ii) replacing a similar conventional food supplied to the human or animal with a food according to the second aspect of the present invention. Suitably, the confectionery product supplied to the human or animal comprises the food composition according to the first aspect of the present invention.

[0037] For ease of use in food production, cellodextrin materials can be formulated as "bulking agents." A convenient bulking agent will contain the additional ingredients required in the desired proportions for the production of a particular food product. The appropriate ratio of cellodextrin material:additional ingredient will vary depending on the nature of the additional ingredient and the desired result, but may generally be in the range of 2:8 to 9:1. In particular, the additional ingredient will be a carbohydrate sweetener.

[0038] Thus, in an eighth aspect of the invention, there is provided a filler comprising a cellodextrin material and a carbohydrate sweetener, wherein the cellodextrin material comprises a primary cellodextrin as defined herein having a DP of at least 4. In one embodiment of the eighth aspect of the invention, the carbohydrate sweetener is selected from the group consisting of sucrose, dextrose, maltose, fructose, galactose, corn syrup solids, lactose, glucose syrup solids, invert sugar, hydrolyzed lactose, honey, maple syrup, brown sugar, molasses, sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol, erythritol, hydrogenated starch hydrolysate, maltitol, polydextrose, maltodextrin, and combinations thereof. Preferably, the carbohydrate sweetener is a high intensity sweetener. More preferably, the high intensity sweetener is selected from the group consisting of aspartame, cyclamates, saccharin, acesulfame-K, neohesperidin dihydrochalcone, sucralose, alitame, stevia sweeteners, steviosides, rebaudiosides, glycyrrhizin, thaumatin, and combinations thereof.

[0039] In a specific embodiment, the filler comprises a cellodextrin material and a carbohydrate sweetener, and the cellodextrin material comprises the cellodextrin selected from the group consisting of cellotetraose, cellopentaose, cellohexaose and their mixture. In another embodiment, the carbohydrate sweetener is selected from the group consisting of sucrose, dextrose, maltose, fructose, galactose, corn syrup solids, lactose, glucose syrup solids, invert sugar, hydrolyzed lactose, honey, maple syrup, brown sugar, molasses, sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol, erythritol, hydrogenated starch hydrolysate, maltitol, polydextrose, maltodextrin and their combination. Preferably, the carbohydrate sweetener is a high intensity sweetener. More preferably, the high intensity sweetener is selected from the group consisting of aspartame, cyclamate, saccharin, acesulfame potassium, neohesperidin dihydrochalcone, sucralose, alitame, stevia sweetener, stevioside, rebaudioside, glycyrrhizin, thaumatin, and combinations thereof.

[0040] In a ninth aspect of the invention, a filler is provided comprising a cellodextrin having a DP of at least 4 and a carbohydrate sweetener. In one embodiment of the eighth aspect of the invention, more than 50% of the cellodextrins have a DP of at least 4. In one example, 50% of the cellodextrins have a DP between 4 and 8 (including the end values of 4 and 8). In one embodiment of the ninth aspect of the invention, the carbohydrate sweetener is selected from the group consisting of sucrose, dextrose, maltose, fructose, galactose, corn syrup solids, lactose, glucose syrup solids, invert sugar, hydrolyzed lactose, honey, maple syrup, brown sugar, molasses, sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol, erythritol, hydrogenated starch hydrolysate, maltitol, polydextrose, maltodextrin, and combinations thereof. Preferably, the carbohydrate sweetener is a high intensity sweetener. More preferably, the high intensity sweetener is selected from the group consisting of aspartame, cyclamate, saccharin, acesulfame potassium, neohesperidin dihydrochalcone, sucralose, alitame, stevia sweetener, stevioside, rebaudioside, glycyrrhizin, thaumatin, and combinations thereof. DETAILED DESCRIPTION

[0041] As used herein, the expression "food composition" does not include beverages or drinks, but rather, a food composition is typically a food composition having a more solid or semi-solid character. Examples of food compositions are mixtures of ingredients used to produce food products such as confectionery products and cakes and biscuits. Food compositions are intended to be suitable for human or mammalian consumption.

[0042] Cellodextrins and cellooligosaccharides are used interchangeably in the art to describe the reaction intermediates produced during cellulose hydrolysis to glucose.Therefore, they have the basic chemical structure identical with cellulose, but have shorter chain length.Such molecule can produce in many ways, including but not limited to from monomer (biological) synthesis, cellulose chemical cracking or cellulose enzymatic hydrolysis.Most of anaerobic bacteria (anaeraobic bacteria) can produce cellodextrins by its " cellulosome (cellulosome) " (fusion of extracellular cellulolytic enzyme), wherein endoglucanase first cuts crystalline cellulose in amorphous region, and exoglucanase cuts these large insoluble cellulose blocks into smaller soluble cellodextrins that can be used by cell subsequently.

[0043] As used herein, the terms "cellodextrins" and "cellooligosaccharides" are used interchangeably and include any products that may be produced during the breakdown of cellulose to glucose, regardless of the manner in which these breakdown products are produced.

[0044] Suitable cellodextrins for use in the practice of the present invention include, but are not limited to, cellotetraose, cellopentaose, cellohexaose, and mixtures thereof. Such compounds can be purchased from suppliers such as Carbosynth Limited (UK). Methods for preparing such cellodextrins are well known in the art, for example, methods for preparing cellodextrins are described in US 2004 / 0217063.

[0045] As used herein, reference to "replacing" all or some of the sugars present in a food composition or food product with a cellodextrin means that some or all of the sugars normally found in such a food composition or product are replaced with a cellodextrin material as described herein. For example, a particular chocolate bar recipe will have a certain amount of sugar listed. If that amount of sugar is reduced or eliminated, and a cellodextrin is used in the recipe as a substitute, then this is a case where a replacement occurs. Because the perceived sweetness of 1 gram of sugar and 1 gram of a particular cellodextrin is different, this phrase is not intended to be limited to a 1:1 replacement of sugar with a cellodextrin. Instead, if the percentage of sugar used is reduced, and some of the cellodextrin is used to increase the sweetness of the food, then this would be within the scope of the definition. The definition also includes cases where a cellodextrin is added to a food composition in combination with a sweetener.

[0046] The definition of "confectionery product" is well known to those skilled in the art. As used herein, "confectionery product" includes candy, chocolate, non-standardized chocolate, filled chocolate products (e.g., Snickers bars, TM (Snickers TM )), caramel and as in, for example, Crunchie TM Honeycomb, and Nougat.

[0047] The term "chocolate" is intended to refer to all chocolates or chocolate-like compositions having a fat phase or a fat-like composition, whether used alone, as a coating, or chocolate glaze, etc. The term is intended to include, for example, standardized and non-standardized chocolates, i.e., chocolates having a composition that meets the U.S. Standards of Identity (SOI) and chocolates having a composition that does not meet the U.S. Standards of Identity, respectively, including dark chocolate, baking chocolate, milk chocolate, sweet chocolate, semi-sweet chocolate, buttermilk chocolate, nonfat milk chocolate, mixed dairy chocolate, low-fat chocolate, white chocolate, aerated chocolate, compound coatings, non-standardized chocolate, and chocolate-like compositions, unless expressly stated otherwise. Chocolates herein also include those containing crumb solids made wholly or partially by a crumb process.

[0048] Non-standardized chocolates are those with a composition that falls outside the specified range for standardized chocolate. Non-standardized chocolates are created, for example, when nutritive carbohydrate sweeteners are partially or completely replaced; or when cocoa butter or milk fat is partially or completely replaced; or when ingredients with flavors that imitate milk, butter, or chocolate are added, or when other additions or deletions to the recipe are made outside the FDA identification standards for chocolate or a combination thereof.

[0049] As used herein, "sweetener" is defined as any material present in a food composition that imparts a sweet taste to the food composition. This sweetness can be detected by consumers of the food composition. Examples of such sweeteners include sucrose, sugar alcohols, and high-intensity sweeteners such as sucralose. In one embodiment, the sweetener is not sucrose.

[0050] The present invention will now be described in detail by way of examples.

[0051] Example

[0052] Comparative Example 1 - Chocolate containing cellobiose - Test

[0053] A panel of 10 assessors was used to evaluate the sensory differences between chocolate containing cellobiose (2 levels; 75% and 100% sucrose replacement) and standard chocolate.

[0054] Experimental design

[0055] The maximum amount of cellobiose consumed in a 3-hour sensory session was set at 20 g and 8 g, respectively (100% cellobiose sample contained 49.5 g cellobiose / 100 g, 75% cellobiose sample contained 34.7 g / 100 g, 60% inulin sample contained 29.7 g inulin / 100 g).

[0056] All tests were performed at room temperature in air-conditioned rooms and individual chambers. Data were collected using FizzNetwork software (Biosystemes, France).

[0057] For each attribute, panelists were provided with all samples (~3.5g sample size) to allow for comparative evaluation.Panelists first determined the rank order and then assigned a rank using separate linescales for each sample / attribute.

[0058] All samples were provided in 2-ounce plastic jars and labeled with a random 3-digit code. Panelists were given unsalted crackers (Rakusen, UK), green apple slices, and mineral water (Evian, France) for palate cleansing. Attribute evaluations were performed in two batches, followed by a 15-minute rest period.

[0059] Data Analysis

[0060] Initially, data were checked at the individual panelist level to assess the panelist's performance. Coefficient of variance (CV) ANOVA data (showing the reproducibility of panelist's repeated intensity scores) and probability (difference level between products) were plotted to examine the panelist's ability to distinguish samples. Fizz software (Biosystems, France) was used, and the final panelist's results were analyzed using a two-way ANOVA (factor; sample and judgment) analysis for data grading. Tukey's HSD (Tukey's HSD) was used to assess the significant differences (p < 0.05) between the samples.

[0061] Results and discussion

[0062] Gastrointestinal symptoms

[0063] Panelists reported many gastrointestinal symptoms within 24 hours after the sensory phase, the most common being flatulence (10 / 10 was at least 1 time) and bowel sounds (8 / 10 was at least 1 time). 7 / 10 panelists reported a certain degree of nausea and discomfort once or repeatedly, and 5 of the 10 panelists suffered from diarrhea after 1 or more phases. A summary of reported gastrointestinal symptoms and the severity range are shown in Table 1. The prior tolerance study using cellobiose (H-09-2011) examined the gastrointestinal effects when cellobiose was delivered in a water-based solution, and only used male subjects aged between 18 and 35 years. Considering the prior tolerance results, wherein cellobiose was consumed as a beverage (10g, 20g, 30g or 50g cellobiose was dissolved in 200ml hot water and allowed to cool to room temperature overnight), the quantity and severity of the symptoms seen in this study were unpredictable. In this study (data not shown), volunteers reported mild or no abdominal symptoms after receiving 10 g and 20 g of cellobiose. With the 30 g dose, four people (31%) experienced transient abdominal pain (severity ranged from 1 to 3 out of 5), two people (15%) reported mild flatulence (severity of 1 out of 5), and one person reported flatulence with a severity of 3 out of 5. After the 50 g dose, one person had a single episode of diarrhea 2 hours after consuming cellobiose, and one person reported diarrhea within the first 24 hours. Six subjects (46%) reported flatulence (range of 1-4 out of 5), and four experienced abdominal pain (severity between 1 and 2 out of 5). Three quarters of the subjects were willing to participate in future studies that would include the intake of cellobiose, even at the highest dose.

[0064] Example 2 Formulation Example

[0065] The following are examples of formulations that can be implemented by a skilled artisan that include the cellodextrin materials of the present invention. Methods for making chocolate, caramel, etc. (which do not contain cellodextrins) are well known to those skilled in the art and can also be found in textbooks such as Chocolate, Cocoa and Confectionery, Bernard W. Minifie, third edition, which is incorporated herein by reference. When provided with the information described herein, a skilled artisan can readily implement the substitution of cellodextrins for sucrose in such methods.

[0066] Completely replace sucrose with cellodextrins

[0067] Dry Mix:

[0068]

[0069] Crumb Powder: Sample Recipe

[0070] Element Milk chocolate chips % White chocolate chips % Cellodextrin 52 55 whole milk 28 34 cocoa butter 11 cocoa liquor 20 0

[0071] Crumb chocolate made from crumb powder

[0072]

[0073] Partially replace sucrose with cellodextrin

[0074] Dry mix: 75% sucrose replaced with cellodextrins

[0075]

[0076] Crumb powder: 75% of sucrose replaced with cellodextrins

[0077] Element Milk chocolate chips% White chocolate chips % sucrose 13 41.3 Cellodextrin 39 33.7 whole milk 28 34 cocoa butter 11 cocoa liquor 20 0

[0078] Chocolate chips made with chip powder:

[0079]

[0080] caramel

[0081] The formulation was cooked so that 15% of the water remained in the cooked caramel.

[0082] Element ％ glucose syrup 35 Cellodextrin 10.6 sucrose 7 sweetened condensed milk 35 Fat 12 Salt 0.4

[0083]

Claims

1. A confectionery composition comprising a cellodextrin material, wherein the cellodextrin material comprises a primary cellodextrin having a degree of polymerization value of at least 4, wherein the primary cellodextrin comprises greater than 51% w / w of the total cellodextrin material present in the confectionery composition, and wherein the confectionery composition is free of cellobiose. 2 . The confectionery composition of claim 1 , wherein the primary cellodextrin has a degree of polymerization value of 4 to 8, inclusive.

3. The confectionery composition of claim 1 or 2, wherein the primary cellodextrin is present in an amount greater than 55% w / w of the total cellodextrin material present in the confectionery composition.

4. The confectionery composition of claim 1 or 2, wherein the primary cellodextrin is present in an amount greater than 60% w / w of the total cellodextrin material present in the confectionery composition.

5. The confectionery composition of claim 1 or 2, wherein the primary cellodextrin is present in an amount greater than 70% w / w of the total cellodextrin material present in the confectionery composition.

6. The confectionery composition according to claim 1 or 2, wherein the primary cellodextrin is present in an amount greater than 75% w / w of the total cellodextrin material present in the confectionery composition.

7. The confectionery composition of claim 1 or 2, wherein the primary cellodextrin is present in an amount greater than 80% w / w of the total cellodextrin material present in the confectionery composition.

8. The confectionery composition of claim 1 or 2, wherein the primary cellodextrin is present in an amount greater than 90% w / w of the total cellodextrin material present in the confectionery composition.

9. The confectionery composition of claim 1 or 2, wherein the primary cellodextrin is present in an amount of 100% w / w of the total cellodextrin material present in the confectionery composition.

10. The confectionery composition of claim 1 or 2, wherein the cellodextrin material is selected from the group consisting of cellotetraose, cellopentaose, cellohexaose, and mixtures thereof.

11. The confectionery composition of claim 1 or 2, wherein the cellodextrin material is soluble in water.

12. The confectionery composition of claim 3, wherein the cellodextrin material is soluble in water.

13. The confectionery composition of claim 4, wherein the cellodextrin material is soluble in water.

14. The confectionery composition of claim 5, wherein the cellodextrin material is soluble in water.

15. The confectionery composition of claim 6, wherein the cellodextrin material is soluble in water.

16. The confectionery composition of claim 7, wherein the cellodextrin material is soluble in water.

17. The confectionery composition of claim 8, wherein the cellodextrin material is soluble in water.

18. The confectionery composition of claim 9, wherein the cellodextrin material is soluble in water.

19. The confectionery composition of claim 1 or 2, further comprising fat, protein or other carbohydrates.

20. The confectionery composition of claim 3, further comprising fat, protein, or other carbohydrates.

21. The confectionery composition of claim 4, further comprising fat, protein, or other carbohydrates.

22. The confectionery composition of claim 5, further comprising fat, protein, or other carbohydrates.

23. The confectionery composition of claim 6, further comprising fat, protein, or other carbohydrates.

24. The confectionery composition of claim 7, further comprising fat, protein, or other carbohydrates.

25. The confectionery composition of claim 8, further comprising fat, protein, or other carbohydrates.

26. The confectionery composition of claim 9, further comprising fat, protein, or other carbohydrates.

27. The confectionery composition of claim 10, further comprising fat, protein, or other carbohydrates.

28. The confectionery composition of claim 11, further comprising fat, protein, or other carbohydrates.

29. The confectionery composition of claim 12, further comprising fat, protein, or other carbohydrates.

30. The confectionery composition of claim 13, further comprising fat, protein, or other carbohydrates.

31. The confectionery composition of claim 14, further comprising fat, protein, or other carbohydrates.

32. The confectionery composition of claim 15, further comprising fat, protein, or other carbohydrates.

33. The confectionery composition of claim 16, further comprising fat, protein, or other carbohydrates.

34. The confectionery composition of claim 17, further comprising fat, protein, or other carbohydrates.

35. The confectionery composition of claim 18, further comprising fat, protein, or other carbohydrates.

36. The confectionery composition of claim 1, wherein the confectionery composition is chocolate.

37. The confectionery composition of claim 36, wherein the confectionery composition further comprises a sweetener that is not sucrose.

38. The confectionery composition of claim 1, wherein the confectionery composition is non-standardized chocolate.

39. The confectionery composition of claim 38, wherein the confectionery composition further comprises a sweetener that is not sucrose.

40. The confectionery composition of claim 1, wherein the confectionery composition is a filled chocolate product.

41. The confectionery composition according to claim 40, wherein the filled chocolate is a chocolate product comprising one or more fillings of cream filling, caramel, honeycomb and nougat.

42. The confectionery composition of claim 40 or 41, wherein the confectionery composition further comprises a sweetener that is not sucrose.

43. A method of making a cellodextrin material comprising a principal cellodextrin having a degree of polymerization (DP) of at least 4 and at least one other cellodextrin, the method comprising mixing together the principal cellodextrin having a DP of at least 4 and at least one other cellodextrin; or hydrolyzing cellulose under conditions that form a cellodextrin composition comprising the principal cellodextrin having a DP of at least 4 and at least one other cellodextrin, wherein the primary cellodextrin comprises greater than 51% w / w of the total cellodextrin material present in the confectionery composition, and wherein the at least one other cellodextrin is free of cellobiose.

44. A method for preparing a confectionery composition according to any one of claims 1 to 42, the method comprising the steps of: (a) preparing a confectionery composition according to known methods, but omitting all or some of the sugars typically present in confectionery compositions; (b) adding a cellodextrin material as defined in any one of claims 1 to 42 to a confectionery composition.

45. A method of reducing the caloric intake of a human or animal by providing the human or animal with a confectionery composition according to any one of claims 1 to 42 in place of a similar confectionery composition containing sugar.

46. A bulking agent comprising a cellodextrin material and a carbohydrate sweetener, wherein the cellodextrin material comprises a primary cellodextrin having a degree of polymerization of at least 4, wherein the primary cellodextrin comprises greater than 51% w / w of the total cellodextrin material present in the confectionery composition, and the bulking agent is free of cellobiose.

47. The filler of claim 46, wherein the carbohydrate sweetener is selected from the group consisting of sucrose, dextrose, maltose, fructose, galactose, corn syrup solids, lactose, glucose syrup solids, invert sugar, hydrolyzed lactose, honey, maple syrup, brown sugar, molasses, sorbitol, hydrogenated isomaltulose, mannitol, xylitol, lactitol, erythritol, hydrogenated starch hydrolysate, maltitol, polydextrose, maltodextrin, and combinations thereof.

48. The bulk of claim 46 or 47 further comprising a high intensity sweetener.

49. The filler of claim 48, wherein the high intensity sweetener is selected from the group consisting of aspartame, cyclamate, saccharin, acesulfame potassium, neohesperidin dihydrochalcone, sucralose, alitame, stevia, glycyrrhizin, thaumatin, and combinations thereof.

50. The bulk of claim 48, wherein the high intensity sweetener is stevioside.

51. The bulk of claim 48, wherein the high intensity sweetener is rebaudioside.

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