Chocolate product with high fibres

Abstract

The present invention provides a chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15% by weight of the product and wherein the filling comprises at least one soluble dietary fiber in an amount of at least 40% by weight, and wherein the filling comprises less than 5% by weight of one or more sugars and less than 5% by weight of a sugar alcohol. The invention also provides a food product having a filling comprising a chocolate product according to the invention and a method of making a chocolate product according to the invention comprising the steps of providing a chocolate shell and providing a confectionery filling, depositing the confectionery filling into the outside of the chocolate shell, and optionally sealing the chocolate shell.

Description

Technical Field

[0001] The present invention relates to a chocolate product containing a confectionery filling and a method for producing a chocolate product containing a confectionery filling. In particular, the present invention relates to a chocolate product containing a confectionery filling comprising at least one soluble dietary fiber. Background Art

[0002] Many chocolate and chocolate confectionery products on the market are considered to be energy-dense foods; primarily due to sugar- and fat-based ingredients that are required for the characteristic structure, taste, color and texture.

[0003] In recent years, there has been significant concern about sugar and energy-dense foods, and there is an opportunity to develop chocolate products that are lower in sugar and / or energy.

[0004] However, "natural" sugars (such as sucrose) are key components in many confectionery products and provide the familiar and appealing sweetness that consumers expect from such confectionery products, while being essential for providing the appropriate texture and structure. Previous attempts by confectionery manufacturers to reduce or replace sugar in confectionery products have been unsuccessful because they have a poorer taste and / or texture than products based on sucrose and / or glucose ("full sugar"). Therefore, low-sugar products must consider consumer acceptance and satisfaction with texture, taste, structure, and flavor.

[0005] One way to reduce or replace sugar in confectionery products is to use sugar alcohols (also called "polyols") to replace some or all of the sucrose and / or glucose. Sugar alcohols are not as sweet as sucrose and / or glucose, but generally provide fewer calories because they are not fully digestible. Like many other incompletely digestible substances, excessive consumption of sugar alcohols can lead to mild gastrointestinal reactions such as bloating, diarrhea, and flatulence. Therefore, many sugar alcohols may have a recommended daily consumption limit, which may be exceeded by consuming excessive amounts of such reduced-sugar confectionery products. Another factor to consider is that some consumers may have a negative bias towards products labeled as containing such "artificial sweeteners."

[0006] However, while reducing sugar in confectionery products, particularly chocolate, is known, replacing sugar in confectionery fillings such as caramel, honeycomb, jellies, nougat, fudge, and marshmallows remains difficult. For example, while sugar-free confectionery fillings may have a taste similar to those containing sugar, they still do not function well in manufacturing and do not provide the same texture and functionality as the original "full-sugar" confectionery fillings. Furthermore, the primary reason for consuming chocolate is pleasure. Therefore, it is crucial that chocolate products with reduced texture and / or taste do not compromise the consumer experience.

[0007] It is therefore an object of the present invention to provide a chocolate product comprising a confectionery filling comprising a reduced amount of sugar and / or calories compared to standard chocolate products.

[0008] Another object of the present invention is to provide a chocolate product with a confectionery filling having a taste, mouthfeel characteristics, texture and / or functionality similar to chocolate products comprising a sucrose-based and / or glucose-based confectionery filling.

[0009] It is a further object of the present invention to provide a chocolate product that addresses at least one of the disadvantages of the prior art, or to provide an alternative to existing chocolate products. Summary of the Invention

[0010] According to a first aspect of the present invention, there is provided a chocolate product comprising a chocolate shell containing a confectionery filling, wherein the shell constitutes at least 15% by weight of the product, and wherein the filling comprises at least one soluble dietary fiber in an amount of at least 40% by weight, and wherein the filling comprises less than 35% by weight of one or more sugars.

[0011] The present inventors have discovered that chocolate products comprising a very low-sugar confectionery filling containing at least 40% by weight of at least one soluble dietary fiber can reduce the amount of sugar and calories, while still providing the same taste, texture, and / or indulgence experience, compared to chocolate products comprising a standard sucrose-based and / or glucose-based ("full sugar") confectionery filling having a large amount of chocolate shell. Furthermore, in such chocolate products, the confectionery filling comprises a reduced amount of sugar and calories, while still providing the same manufacturing quality, taste, texture, and functionality as a "full sugar" standard confectionery filling. Furthermore, such products can advantageously increase a consumer's daily intake of dietary fiber.

[0012] By "sugar" is meant a monosaccharide or disaccharide having an energy content > 3 kcal / g. Examples of sugars included in this term are glucose, fructose, galactose, sucrose, lactose, maltose, isomaltose, and sugar hydrates (such as glucose monohydrate).

[0013] The term "chocolate" includes any material that meets the legal definition of chocolate in any jurisdiction. However, the term "chocolate" is not limited to materials that meet any legal definition of chocolate, and also includes chocolate substitutes and analogs. For example, "chocolate" in this article includes materials in which all or part of the cocoa butter (CB) of chocolate as defined by law or regulation is replaced by cocoa butter equivalent (CBE), cocoa butter substitute (CBS), cocoa butter replacer (CBR) and / or other lipids. For example, the term "chocolate" also includes chocolate in which part or all of the cocoa butter has been replaced by vegetable fat. The term "compound chocolate" as used herein refers to a chocolate-like analogue characterized by the presence of any amount of one or more cocoa solids from any part of the cocoa bean or cocoa pod (which may be one or more selected from the group consisting of cocoa pulp, cocoa butter, cocoa powder, cocoa pulp, cocoa husk and cocoa shell).

[0014] The term "cocoa" as used in any context throughout this specification is also deemed to include the synonymous term "cacao".

[0015] So-called "soluble dietary fiber" refers to plant-based or plant-derived carbohydrates, animal-based or animal-derived fibers such as milk fiber, or synthetic carbohydrates such as polydextrose, which are indigestible in the small intestine and soluble in water. Soluble dietary fiber is different from insoluble dietary fiber, which is insoluble in water, generally metabolically inert, and expands in the intestine. The amount of soluble dietary fiber can be measured by the official analytical method AOAC INTERNATIONAL. Method 2009.

[0016] The at least one soluble dietary fiber may be selected from the group consisting of inulin, fructooligosaccharides (FOS), isomalto-oligosaccharides (IMO), polydextrose, maltodextrin, vegetable-derived fiber, plant-derived fiber, galacto-oligosaccharides (GOS), levan, phlein, graminin, neo-levan, neo-inulin, hemicellulose, xylan, arabinoxylan, milk oligosaccharides, milk fiber, cellodextrins such as cellobiose and cellotriose, polydextrose, kestose, nitrate, raffinose, galactotriose, oligomannose, glycosides. oligosaccharides, such as xylotriose, mannotetraose, soybean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan oligosaccharides, arabinotriose, arabinotetraose, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble pea fiber, soluble wheat fiber, soluble cassava fiber), niger oligosaccharides, niger triose, niger tetraose, kojitriose, kojitetraose, dextran, β-glucan, lichen and isolichen, and combinations thereof, etc.

[0017] The confectionery filling comprises at least 40% by weight soluble dietary fiber, or at least 42%, 44%, 45%, 46%, 48%, 50%, 52%, 54%, 55%, 56%, 58%, 60%, 62%, 64%, 65%, 66%, 68%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89% or at least 90% by weight soluble dietary fiber. In some embodiments, the product comprises less than 92% soluble dietary fiber, or less than 91%, 90%, 89%, 88%, 87%, 86%, 85%, 84%, 82%, 80%, 78%, 76%, 75%, 74%, 72%, 70%, 68%, 66%, 65%, 64%, 62%, 60%, 58%, 56%, 55%, 54%, 52%, or less than 50% soluble dietary fiber by weight. In some embodiments, the confectionery filling may include 40% to 92% soluble dietary fiber, or 40% to 92%, 42% to 92%, 44% to 92%, 45% to 92%, 46% to 92%, 48% to 92%, 50% to 92%, 52% to 92%, 54% to 92%, 55% to 92%, 56% to 92%, 58% to 92%, 60% to 92%, 40% to 92%, 40% to 91%, 40% to 90%, 40% to 89%, 40% to 88%, 40% to 87%, 40% to 86%, or 40% to 85%. In some embodiments, the confectionery filling may include 71% to 85% soluble dietary fiber, or 42% to 85%, 44% to 85%, 46% to 85%, 48% to 85%, 50% to 85%, 52% to 85%, 55% to 85%, 56% to 85%, or 60% to 85% soluble dietary fiber by weight.

[0018] The confectionery filling may comprise 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 different soluble dietary fibers. The confectionery filling may comprise a plurality of different soluble dietary fibers. The confectionery filling may comprise a blend of soluble dietary fibers.

[0019] In one embodiment, the confectionery filling composition may comprise at least one fructan and at least one additional soluble dietary fiber in a total amount of at least 40% by weight of the confectionery filling.

[0020] By the term "fructan" is meant a polymer of fructose molecules having one or more fructose residues joined by β-2,1-linkages and / or β-2,6-linkages and having a terminal sugar moiety such as glucose.

[0021] The at least one fructan may be selected from the group consisting of inulin, fructooligosaccharides (FOS), levan, timothy fructan, rye fructan, neolevan, neoinulin and combinations thereof. Preferred fructans are inulin and FOS.

[0022] In one embodiment, the confectionery filling may include at least one fructan; at least one IMO; and at least one additional soluble dietary fiber.

[0023] The confectionery filling may comprise at least one fructan selected from the group consisting of inulin, FOS, levan, timothy fructan, rye fructan, neolevan, neoinulin and combinations thereof, the at least one fructan being present in an amount (or combined amounts if more than one ingredient is selected) of at least one fructan.% to 85 wt %, 2% to 84 wt %, 2% to 85 ... % to 78 wt%, 2 wt% to 76 wt%, 2 wt% to 74 wt%, 2 wt% to 72 wt%, 2 wt% to 70 wt%, 2 wt% to 68 wt%, 2 wt% to 66 wt%, 2 wt% to 64 wt%, 2 wt% to 62 wt%, 2 wt% to 60 wt%, 2 wt% to 58 wt%, 2 wt% to 56 wt%, 2 wt% to 54 wt%, 2 wt% to 52 wt%, 2 wt% to 50 wt%, 2 wt% to 48 wt%, 2 wt% to 46 wt%, 2 wt% to 44 wt%, 2 wt% to 42 wt%, 2 wt% to 40 wt%, 2 wt% to 38 wt%, 2 wt% to 36 wt%, 2% to 35% by weight, 2% to 34% by weight, 2% to 32% by weight, 2% to 30% by weight, 2% to 28% by weight, 2% to 26% by weight, 2% to 24% by weight, 2% to 22% by weight, 2% to 20% by weight, 2% to 85% by weight, 4% to 84% by weight, 6% to 82% by weight, 8% to 80% by weight, 10% to 78% by weight, 10% to 76% by weight, 10% to 74% by weight, 10% to 72% by weight, 10% to 70% by weight, 10% to 68% by weight, 10% to 66% by weight, 10% to 64% by weight %, 10% to 62% by weight, 10% to 60% by weight, 10% to 58% by weight, 10% to 56% by weight, 10% to 54% by weight, 10% to 52% by weight, 10% to 50% by weight, 10% to 48% by weight, 10% to 46% by weight, 10% to 44% by weight, 10% to 42% by weight, 10% to 40% by weight, 10% to 38% by weight, 10% to 36% by weight, 10% to 35% by weight, 12% to 35% by weight, 14% to 35% by weight, 16% to 35% by weight, 18% to 35% by weight or 20% to 35% by weight. Preferably, the confectionery filling comprises at least one fructan in an amount (or in a total amount) of 10% to 35% by weight of the confectionery filling.

[0024] The confectionery filling may include IMO in an amount of 2% to 72% by weight of the confectionery filling or 4% to 72% by weight, 6% to 72% by weight, 8% to 72% by weight, 10% to 72% by weight, 12% to 72% by weight, 14% to 72% by weight, 16% to 72% by weight, 18% to 72% by weight, 20% to 72% by weight, 22% to 72% by weight, 24% to 72% by weight, 26% to 72% by weight, 28% to 72% by weight, 30% to 72% by weight, % to 72 wt%, 2 wt% to 70 wt%, 2 wt% to 68 wt%, 2 wt% to 66 wt%, 2 wt% to 66 wt%, 2 wt% to 64 wt%, 2 wt% to 62 wt%, 2 wt% to 60 wt%, 2 wt% to 58 wt%, 2 wt% to 56 wt%, 2 wt% to 54 wt%, 2 wt% to 52 wt%, 2 wt% to 50 wt%, 2 wt% to 48 wt%, 2 wt% to 46 wt%, 2 wt% to 44 wt%, 2 wt% to 42 wt%, 2 wt% to 40 wt%, 2 % to 38 wt%, 2 wt% to 36 wt%, 2 wt% to 35 wt%, 2 wt% to 34 wt%, 2 wt% to 32 wt%, 2 wt% to 30 wt%, 2 wt% to 28 wt%, 2 wt% to 26 wt%, 2 wt% to 24 wt%, 2 wt% to 22 wt%, 2 wt% to 20 wt%, 2 wt% to 72 wt%, 4 wt% to 70 wt%, 6 wt% to 68 wt%, 8 wt% to 66 wt%, 10 wt% to 64 wt%, 12 wt% to 62 wt%, 14 wt% to 60 % to 35 wt %, 25 wt % to 36 wt %, 25 wt % to 35 wt %, 26 wt % to 35 wt %, 28 wt % to 35 wt % or 30 wt % to 35 wt %. Preferably, the confectionery filling may include IMO in an amount of 25 wt % to 35 wt % of the confectionery filling.

[0025] The confectionery filling may include at least one additional soluble dietary fiber selected from the group consisting of polydextrose, kestose, kestose, raffinose, mannosaccharides, mannotriose, mannotetraose, soy oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan oligosaccharides, arabinotriose, arabinotetraose, lacto-oligosaccharides, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fiber), niger oligosaccharides, niger triose, niger tetraose, koji oligosaccharides, niger ... trisaccharides, kojirotetraose, dextran, beta-glucan, lichenan, isolichenan and combinations thereof in an amount (or total amount) of 2% to 72% by weight of the confectionery filling or 4% to 72%, 6% to 72%, 8% to 72%, 10% to 72%, 12% to 72%, 14% to 72%, 16% to 72%, 18% to 72%, 20% to 72%, 22% to 72%, 24% to 72%, 26% to 72%, 28% to 72%, 30% to 72%, 29% to 30% of the confectionery filling. % to 70 wt%, 2 wt% to 68 wt%, 2 wt% to 66 wt%, 2 wt% to 66 wt%, 2 wt% to 64 wt%, 2 wt% to 62 wt%, 2 wt% to 60 wt%, 2 wt% to 58 wt%, 2 wt% to 56 wt%, 2 wt% to 54 wt%, 2 wt% to 52 wt%, 2 wt% to 50 wt%, 2 wt% to 48 wt%, 2 wt% to 46 wt%, 2 wt% to 45 wt%, 2 wt% to 44 wt%, 2 wt% to 42 wt%, 2 wt% to 40 wt%, 2 wt% to 38 wt%, 2 wt% to 36 wt%, 2 wt% to 35 wt%, 2 wt% to % to 45 wt %, 14 wt % to 45 wt %, 16 wt % to 45 wt %, 18 wt % to 45 wt %, or 20 wt % to 45 wt %.Preferably, the confectionery filling may comprise at least one additional soluble dietary fiber selected from the group consisting of polydextrose, kestose, kestose, raffinose, galacto-oligosaccharides, galactotriose, mannose oligosaccharides, mannotriose, mannotetraose, soy oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylosaccharides, arabinotriose, arabinotetraose, lacto-oligosaccharides, 2'-fucosyllactose, lacto-N-neotetraose , glucan (i.e., glucose-containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fiber), niger oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextran, β-glucan, lichenin, isolichenin and combinations thereof, in an amount (or total amount) of 10% to 45% by weight of the confectionery filling.

[0026] In a preferred embodiment of the present invention, the confectionery filling comprises at least one fructan selected from the group consisting of inulin, FOS and combinations thereof, the at least one fructan being present in an amount (or total amount) of 2 to 72 wt% of the confectionery filling; IMO in an amount of 2 to 60 wt% of the confectionery filling; and at least one additional soluble dietary fiber selected from the group consisting of polydextrose, kestose, nysitose, raffinose, galacto-oligosaccharides, galactotriose, mannooligosaccharides, mannotriose, mannotetraose, soy oligosaccharides, arabinogalactans, maltotriose, maltotetraose, malto-oligosaccharides ... Sugars, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan oligosaccharides, arabinotriose, arabinotetraose, lacto-oligosaccharides, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fiber), niger oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextran, beta-glucan, lichenin, isolichenin and combinations thereof, in an amount (or total amount) of 2% to 50% by weight of the confectionery filling.

[0027] More preferably, the confectionery filling comprises at least one fructan selected from the group consisting of inulin, FOS and combinations thereof, the at least one fructan being present in an amount (or total amount) of 10 to 35 wt% of the confectionery filling; IMO in an amount of 25 to 35 wt% of the confectionery filling; and at least one additional soluble dietary fiber selected from the group consisting of polydextrose, kestose, nysitose, raffinose, galacto-oligosaccharides, galactotriose, mannooligosaccharides, mannotriose, mannotetraose, soy oligosaccharides, arabinogalactans, oligoxyl oligosaccharides, hydroxyethyl esters, oligosaccharides ... Sugars, xylotriose, xylotetraose, arabinoxylan oligosaccharides, arabinotriose, arabinotetraose, lacto-oligosaccharides, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fiber), niger oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextran, β-glucan, lichenin, isolichenin and combinations thereof, in an amount (or total amount) of 10% to 45% by weight of the confectionery filling.

[0028] The confectionery filling may include less than 34%, 32%, 30%, 28%, 26%, 25%, 24%, 23%, 22%, 21%, 20%, 18%, 16%, 15%, 14%, 12%, 10%, 8%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, or less than 0.01% by weight of one or more sugars. In some embodiments, the confectionery filling is substantially free of or free of one or more sugars. In some embodiments, the confectionery filling does not include one or more sugars.

[0029] The confectionery filling may comprise less than 10%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1% or less than 0.01% sucrose by weight.In some embodiments, the confectionery filling may be substantially sugar-free or sucrose-free.

[0030] In some embodiments, the confectionery filling may include less than 10%, 5%, 4%, 3%, 2%, 1%, or 0.5% dextrose by weight, as well as include substantially no dextrose or include no dextrose.

[0031] In one embodiment, the confectionery filling may comprise less than 5% by weight of one or more sugars and less than 5% by weight of sugar alcohols.

[0032] In such embodiments, a chocolate product is provided comprising a chocolate shell containing a confectionery filling, wherein the shell comprises at least 15% by weight of the product, and wherein the filling comprises at least one soluble dietary fiber in an amount of at least 40% by weight, and wherein the filling comprises less than 5% by weight of one or more sugars and less than 5% by weight of a sugar alcohol.

[0033] The confectionery filling may be in the form of caramel, nougat, marshmallow, fudge, jelly or honeycomb. In one embodiment, the confectionery filling may be the center of a chocolate product.

[0034] The confectionery filling may include one or more additional ingredients. The one or more additional ingredients may be selected from the group consisting of egg powder, foaming agents, milk powder, hydrocolloids (such as pectin, carrageenan, gum arabic, xanthan gum, modified starch, resistant starch and / or gelatin), emulsifiers, fats, oils, thickeners, preservatives, water, acids, pH buffers, colorants and flavorings, and combinations thereof.

[0035] The confectionery filling may comprise nougat and may comprise, in addition to at least one soluble dietary fiber, one or more ingredients selected from the group consisting of powdered egg, egg white protein, a foaming agent, a hydrocolloid (such as pectin, carrageenan, gum arabic, xanthan gum, modified starch, resistant starch and / or gelatin), a thickener, a preservative, water, an acid, a coloring agent and a flavoring agent, and combinations thereof.

[0036] The confectionery filling may include fudge and, in addition to at least one soluble dietary fiber, may include one or more ingredients selected from the group consisting of fats, oils, emulsifiers, milk powder, thickeners, preservatives, water, colorants and flavorings, and combinations thereof.

[0037] The confectionery filling may include marshmallows and may include, in addition to at least one additional soluble dietary fiber, one or more ingredients selected from the group consisting of: powdered egg, egg white protein, a foaming agent, a hydrocolloid (such as pectin, carrageenan, gum arabic, xanthan gum, modified starch, resistant starch and / or gelatin), a thickener, a preservative, water, an acid, a coloring agent and a flavoring agent, and combinations thereof.

[0038] The confectionery filling may comprise honeycomb sugar and may comprise, in addition to at least one soluble dietary fiber, one or more ingredients selected from the group consisting of: egg powder, egg white protein, foaming agents, hydrocolloids (such as pectin, carrageenan, gum arabic, xanthan gum, modified starch, resistant starch and / or gelatin), thickeners, preservatives, water, coloring agents and flavoring agents, and combinations thereof.

[0039] The confectionery filling may comprise a jelly confectionery and may comprise, in addition to at least one additional soluble dietary fiber, one or more ingredients selected from the group consisting of hydrocolloids (such as pectin, carrageenan, gum arabic, xanthan gum, modified starch, resistant starch and / or gelatin), thickeners, preservatives, water, acids, coloring agents and flavoring agents, and combinations thereof.

[0040] The confectionery filling may include caramel and, in addition to at least one soluble dietary fiber, may include one or more ingredients selected from the group consisting of fats, oils, emulsifiers, milk powder, thickeners, preservatives, water, colorants and flavorings, and combinations thereof.

[0041] The confectionery filling may include a sweetener.

[0042] The sweetener may be an artificial sweetener and / or a natural sweetener.

[0043] The artificial sweetener may be selected from the group consisting of acesulfame K, advantame, alitame, aspartame, aspartame-acesulfame, cyclamates, cyclamate, neohesperidin dihydrochalcone, neotame, saccharin, sucralose, rebaudioside A, rebaudioside D, rebaudioside M, and combinations thereof.

[0044] The natural sweetener may be selected from the group consisting of glycyrrhizin, monatin, osladine, stevia, steviol glycosides, monk fruit, mogroside, and combinations thereof.

[0045] The confectionery filling may comprise less than 10% by weight of sugar alcohol, preferably less than 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5% or less than 0.1% by weight of sugar alcohol. In some embodiments, the confectionery filling is substantially free of or includes no sugar alcohol.

[0046] Advantageously, reducing the amount of sugar alcohols in the confectionery filling can reduce any potential laxative issues with the chocolate product.

[0047] By "sugar alcohol" is meant a sugar alcohol having an energy range of 0 kcal / g to 4.5 kcal / g. Examples of sugar alcohols included in this term are erythritol, maltitol, mannitol, sorbitol, xylitol, arabitol, sorbitol, glycerol, hydrogenated starch hydrolysate (HSH), isomalt and lactitol.

[0048] The confectionery filling may be substantially free of low energy sugars or free of low energy sugars.

[0049] The term "low-energy sugar" refers to sugars with an energy content of less than 2 kcal / g. Examples of low-energy sugars included in this term are tagatose, sorbose, cellobiose, xylose, altrose, L-glucose, and psicose.

[0050] The confectionery filling may comprise at least 75% by weight of the product, or at least 76%, 77%, 78%, 79%, or 80% by weight of the product. The confectionery filling may comprise up to 85% by weight of the product, or up to 84%, 83%, 82%, 81%, or 80% by weight of the product. The chocolate shell may comprise between 75% and 85% by weight of the product, or between 76% and 85%, 77% and 85%, 78% and 85%, 79% and 85%, 80% and 85%, 75% and 84%, 75% and 83%, 75% and 82%, 75% and 81%, or 75% and 80% by weight of the product.

[0051] The chocolate product may comprise at most 35 wt%, at most 34 wt%, at most 33 wt%, at most 32 wt%, at most 31 wt%, at most 30 wt%, at most 29 wt%, at most 28 wt%, at most 27 wt%, at most 26 wt%, at most 25 wt%, at most 24 wt%, at most 22 wt%, at most 20 wt%, at most 19 wt%, at most 18 wt%, at most 17 wt%, at most 15 wt% total sugars.

[0052] The chocolate product may comprise at least 10 wt% total sugars, suitably at least 12 wt%, suitably at least 14 wt%, suitably at least 16 wt%, at least 18 wt% or at least 20 wt% total sugars.

[0053] The chocolate product may include 5% to 35% total sugars, 6% to 35%, 8% to 35%, 10% to 35%, 12% to 35%, 14% to 35%, 15% to 35%, 15% to 30%, or 15% to 25% total sugars.

[0054] It should be understood that in order for the product to reach a maximum of 35% total sugars by weight of the chocolate product, some or all of the total sugars may be present in the chocolate shell. The chocolate shell may comprise at least 50%, at least 60%, at least 70%, at least 80%, at least 85%, at least 90% of the total sugars in the chocolate product. In some embodiments, the chocolate shell may comprise no more than 99%, 98%, 97%, 96%, 95%, 94%, 93%, 92%, or 91% of the total sugars in the chocolate product.

[0055] The chocolate shell may comprise 50% to 100%, 60% to 100%, 70% to 100%, 80% to 100%, 80% to 95%, 85% to 95%, 80% to 90%, 80% to 85%, 85% to 90% of the total sugars in the chocolate product.

[0056] Compared to a known reference "full sugar" chocolate product, the total sugar content of the chocolate product of the first aspect may be reduced by at least 10%, suitably by at least 15%, suitably by at least 20%, suitably by at least 25%, suitably by at least 28%, or by at least 30%. In some embodiments, the total sugar content of the chocolate product may be reduced by at least 40%, for example, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, or at least 70%. In some embodiments, the total sugar content of the chocolate product of the first aspect may be reduced by at most 75%, at most 70%, at most 65%, at most 60%, at most 55%, or at most 50% when compared to a known reference "full sugar" chocolate product. The total sugar content may be reduced while maintaining the taste and texture of a "full sugar" chocolate product, including the confectionery filling.

[0057] The chocolate shell may comprise at least 16% by weight of the product, or at least 17%, 18%, 19%, or 20% by weight of the product. The chocolate shell may comprise up to 25% by weight of the product, or up to 24%, 23%, 22%, 21%, or 20% by weight of the product. The chocolate shell may comprise between 15% and 25% by weight of the product, or between 16% and 25%, 17% and 25%, 18% and 25%, 19% and 25%, 20% and 25%, 15% and 24%, 15% and 23%, 15% and 22%, 15% and 21%, or 15% and 20% by weight of the product.

[0058] The chocolate shell may comprise up to 35% by weight of cocoa ingredients, such as cocoa liquor, cocoa butter, cocoa powder, cocoa pulp, cocoa shell and cocoa husk. The chocolate shell may suitably comprise 32% by weight, for example up to 30% by weight of cocoa ingredients. The chocolate shell may comprise from 15% to 35% by weight of cocoa ingredients, suitably from 20% to 30% by weight, for example from 25% to 30% by weight of cocoa ingredients.

[0059] The chocolate product may include at least 1% total fat by weight, or at least 2% by weight, or at least 3% total fat by weight. The chocolate product may include up to 5% total fat by weight, or up to 4% by weight, or up to 3% total fat by weight. The chocolate product may include between 1% and 5% total fat by weight, or between 1% and 4%, between 1% and 3%, between 1% and 2%, between 2% and 5%, between 3% and 5%, or between 4% and 5% total fat by weight.

[0060] The confectionery filling may be partially or completely surrounded by a chocolate-containing shell. At least 50% of the outer surface of the confectionery filling may be surrounded by the chocolate shell, or at least 60%, 70%, 80%, or at least 90%, or substantially 100% of the outer surface area of ​​the confectionery composition may be surrounded by the chocolate shell. The chocolate shell may form a layer of uniform or non-uniform thickness. In some embodiments, the layer has a thickness of at least 1 mm, 2 mm, 3 mm, 4 mm, or at least 5 mm. The layer may have a thickness of no greater than 20 mm, 15 mm, or no greater than 10 mm. The thickness may be determined by measuring the depth of the chocolate from the center surface of the confectionery filling to the outer surface of the chocolate shell using a standard measuring tool, such as a caliper.

[0061] In some embodiments, the chocolate product is a confectionery filling coated or enrobed with a chocolate shell. The chocolate shell may constitute a layer of coating material on a surface (preferably an outer surface) of the confectionery filling. The chocolate shell may constitute a layer of coating material on at least 50% of the outer surface area of ​​the confectionery filling, or on at least 60%, 70%, 80%, 90%, or substantially 100% of the outer surface area of ​​the confectionery filling.

[0062] The chocolate product may be a non-dairy or low-dairy (often referred to as pure and / or dark), milk, compound or white chocolate product. Preferably, the product is a pure chocolate product, a dark chocolate product or a milk chocolate product.

[0063] In some embodiments, the chocolate shell may take on any shape, such as egg-shaped, animal-shaped, star-shaped, Santa Claus-shaped, lentil-shaped, bean-shaped, diamond-shaped, cube-shaped, spherical-shaped, and the like.

[0064] The chocolate product may comprise chocolate chips or pieces, and may comprise portions of chocolate shell and confectionery filling connected by, for example, break lines or areas.

[0065] In some embodiments, the chocolate product of the present invention is a filling within an edible food product.

[0066] Therefore, another aspect of the present invention is a food product having a filling, the filling comprising the chocolate product of the first aspect of the present invention. In some embodiments, the filling consists of or consists essentially of the chocolate product. The food product can be a chocolate product or a non-chocolate product. The food product can be a starch-containing product or a baked starch-containing product. The food product can include, but is not limited to, baked products such as cakes, doughnuts, wafers, pastries, tarts, etc. The food product can be a confectionery product containing a chocolate product filling, such as hard candy, jelly candy, chewy candy, toffee, fudge, marshmallow, etc. The chocolate product can be partially or completely surrounded by the food product. The outer surface area of ​​the chocolate product can be at least 50% surrounded by the food product, or at least 60%, 70%, 80%, or at least 90%, or essentially 100% of the outer surface area of ​​the chocolate product can be surrounded by the food product. The food product can form a layer of uniform or uneven thickness. In some embodiments, the layer has a thickness of at least 1 mm, 2 mm, 3 mm, 4 mm, or at least 5 mm. The layer may have a thickness of no more than 10 cm, 9 cm, 8 cm, 7 cm, 6 cm, or no more than 5 cm.

[0067] In some embodiments, the chocolate product is a product coated or coated with chocolate. The chocolate product may include a layer of coating material on the surface of the chocolate product (preferably on the outer surface). The chocolate product may include a layer of coating material on at least 50% or more of the outer surface area of ​​the chocolate product, or at least 60%, 70%, 80%, 90% or more of the outer surface area of ​​the chocolate product, or substantially more than 100%. The coating material may include a non-chocolate confectionery material. The coating material may include, but is not limited to, one or more coating materials selected from the group consisting of: frosting; candy; honey, caramel; toffee; fondant, cream; mousse; gel; jam; sugar; sugar alcohol; syrup; and combinations thereof.

[0068] What has been stated in relation to the chocolate product of the first aspect of the invention also applies to the second aspect of the invention.

[0069] According to a third aspect of the present invention, there is provided a packaged chocolate product according to the first aspect of the present invention. The statements made in relation to the chocolate product of the first aspect of the present invention also apply to the fourth aspect of the present invention.

[0070] The chocolate product may be packaged in any suitable packaging material, which in some embodiments may be any one or more materials independently selected from the group consisting of cardboard, paper, paperboard, flow wrap plastic, metal foil, plastic foil, and combinations and laminates thereof.

[0071] Suitable packaging for the chocolate product may be reclosable or non-reclosable (or resealable or non-resealable) as known to those skilled in the art.

[0072] The chocolate product may be provided in single-serving formats and sizes.

[0073] A single serving may have a weight in the range of 10g to 200g.

[0074] In some embodiments, the chocolate product can be provided in a form and size intended to provide multiple servings. Multiple servings of the chocolate product can weigh more than 30g, 40g, 50g, 60g, 70g, 80g, 90g, 100g, 250g, or more than 500g. Multiple servings of the chocolate product can include a single body. The single body of the chocolate product can have defined portions that are intended to be broken or torn from the body of the chocolate product to provide a serving of the product. Suitable forms of a single body of the chocolate product can be a sheet, block, or bar.

[0075] In some embodiments, multiple servings of the chocolate product may be provided as a single piece. Suitably, the bite-sized pieces may have a weight ranging from 1 g to 30 g. The bite-sized pieces may be individually packaged. Alternatively, the bite-sized pieces may not be individually packaged. The multiple bite-sized pieces may be included in a suitable container. The container may be reclosable and / or resealable.

[0076] According to a fourth aspect of the present invention there is provided a method of making a chocolate product according to the first aspect of the invention, the method comprising the steps of providing a chocolate shell and providing a confectionery filling, depositing the confectionery filling into the chocolate shell, and optionally sealing the chocolate shell.

[0077] The chocolate shell may be provided in any suitable shape, such as egg, animal, star, Santa Claus, etc.

[0078] In some embodiments, the chocolate shell is provided as two complementary, mating parts. The complementary mating parts of the shell can be attached to each other to provide a sealed chocolate shell that defines an interior cavity capable of accommodating a filling. At least one or both of the complementary mating parts of the shell can define their own cavity, into which the filling can be independently deposited before the parts are attached to each other to provide the sealed chocolate shell. The filling in each part can be the same or different. In some embodiments, only one of the two complementary mating parts of the shell defines its own cavity, and the other part is in the form of a flat or substantially flat chocolate backing.

[0079] In some embodiments, providing the chocolate shell comprises forming a first portion of the shell in a mold cavity. In such embodiments, the first portion defines a cavity in the shape of the mold cavity, and a filling can be deposited into the cavity. The mold can preferably be selected to match the shape and / or size of the chocolate product as detailed in the first aspect of the present invention. Sealing the chocolate shell may comprise applying a chocolate backing to the first portion of the shell and to the filling contained in the first portion to seal the shell, wherein the filling is enclosed within the shell.

[0080] The step of sealing the chocolate shell by attaching the two complementary mating parts of the shell to each other may be performed by any suitable method known to those skilled in the art. Examples of suitable methods include, but are not limited to, gluing the parts to each other using edible glue or applying heat to the contact point of the two parts to promote sealing.

[0081] Alternatively, the method may comprise the steps of providing a chocolate shell and providing a confectionery filling, and coating the confectionery filling with the chocolate shell.

[0082] Any suitable coating method known to those skilled in the art may be used. Such methods may provide a chocolate shell layer on a surface of the confectionery filling. The surface may include an outer surface of the confectionery filling. The method may include coating the chocolate shell layer on at least 50% of the outer surface area of ​​the confectionery filling, or on at least 60%, 70%, 80%, 90%, or substantially 100% of the outer surface area of ​​the confectionery filling.

[0083] In some embodiments, the coating step may include encasing the confectionery filling with a chocolate shell. The method may include passing the confectionery filling through a curtain or stream of chocolate shell. The curtain or stream may be formed by dropping melted chocolate shell from an elevated position relative to the edible product. The melted chocolate shell may drop from an elevated trough or similar device supplied from a suitable container.

[0084] In some embodiments, the coating step may include dipping the confectionery filling into the chocolate shell. Suitable dipping methods include hand dipping and dipping the edible product using suitable machines known in the art.

[0085] In some embodiments, the coating step may include pan coating the confectionery filling with a chocolate shell. Pan coating is known to those skilled in the art and uses a rotary drum to coat the confectionery filling with a chocolate shell coating. Pan coating methods may include, but are not limited to, one or more of the following: spray pan coating, pouring, and drip coating.

[0086] The method may further comprise the step of moulding or extruding the chocolate product to form a bar or piece after filling the chocolate shell.Preferably, the method may comprise moulding the chocolate product to form a solid bar or piece.

[0087] The process may include any one or more of size reduction, refining, conching, tempering and gelatinization of the chocolate product or its components, as is conventional in the chocolate making art.

[0088] The method may comprise packaging the chocolate product to produce a packaged chocolate product according to the fourth aspect of the invention.

[0089] According to another aspect of the present invention, there is provided a method of providing a filled or coated food product, wherein the food product is filled or coated with the chocolate product of the first aspect of the present invention.

[0090] In some embodiments, the chocolate product of the present invention is applied as a coating to a food product. In some embodiments, the chocolate product is applied as a melted coating and solidified. The food product can be a chocolate product or a non-chocolate product. Food products include, but are not limited to, those listed with respect to the second aspect of the present invention.

[0091] Any suitable coating method known to those skilled in the art may be used. Such methods may provide a layer of the chocolate product of the present invention on a surface of a food product. The surface may include the outer surface of the food product. The method may include coating the layer of the chocolate product of the present invention on at least 50% of the outer surface area of ​​the food product, or on at least 60%, 70%, 80%, 90%, or substantially 100% of the outer surface area of ​​the food product.

[0092] In some embodiments, the method comprises wrapping a food product with the chocolate product of the present invention. The method may comprise passing the food product through a curtain or stream of the chocolate product of the present invention. The curtain or stream may be formed by dropping the melted chocolate product of the present invention from an elevated position relative to the food product. The melted chocolate product of the present invention may be dropped from an elevated trough or similar device supplied from a suitable container.

[0093] In some embodiments, the method comprises dipping the food product into the melted chocolate product of the present invention. Suitable dipping methods include hand dipping and dipping the food product using suitable machines known in the art.

[0094] In some embodiments, the method comprises pan coating a food product with the chocolate product of the present invention. Pan coating is known to those skilled in the art and uses a rotary drum to coat the food product with a chocolate coating. Pan coating methods may include, but are not limited to, one or more of the following: spray pan coating, pouring, and drip coating.

[0095] In some embodiments, the method comprises filling a food product with the prepared chocolate product of the present invention. Any suitable filling method known to those skilled in the art may be used. The food product may include, but is not limited to, the food products described in the first aspect of the invention, particularly confectionery and starch-containing products or baked goods. The food product may be provided in the form of one or more shells, as described above for embodiments in which the chocolate product is provided as one or more shells. In some embodiments, the chocolate product, in melted or pasty form, may be extruded, injected, or otherwise deposited into a cavity formed in the food product and then optionally solidified.

[0096] As described above with respect to other aspects of the invention, the filled or coated food product may be packaged.

[0097] Other aspects of the invention may combine any features of other aspects of the invention described herein as needed or appropriate. DETAILED DESCRIPTION

[0098] In order to make the present invention more clearly understood, one or more embodiments of the present invention will now be described by way of example only:

[0099] Chocolate product of the present invention

[0100] The following chocolate products of the invention were prepared: A confectionery filling was mixed using standard chocolate and filling making techniques and encased in a chocolate shell by feeding the confectionery filling through a curtain of molten chocolate and allowing it to solidify.

[0101] All prepared chocolate products were rectangular and / or square confectionery filling centers encased in a chocolate shell at room temperature and ambient pressure. The confectionery fillings were able to provide chocolate products that were low in saturated fat, sugar, and energy (calories). The products provided similar taste, mouthfeel characteristics, texture, and functionality to chocolate products comprising sucrose-based and / or glucose-based confectionery fillings, as well as good hardness.

[0102] The confectionery filling can reduce the amount of sugar and calories in chocolate products while still providing manufacturing quality, texture and functionality equivalent to "full sugar" or sucrose-based and / or glucose-based chocolate products (e.g., those having high amounts of sucrose, glucose or high amounts of high-energy mono- or disaccharides).

[0103] Example 1: Chocolate Product with Caramel Confectionery Filling

[0104] The ingredients of the caramel confectionery filling are detailed in Table 1 below.

[0105] Table 1

[0106]

[0107] The confectionery filling comprises only minimal amounts of sugars in the form of lactose and maltose in the milk powder and some other sugars in the fibril component, and sucrose is completely absent from the confectionery filling.

[0108] The resulting chocolate product has a taste and mouthfeel profile similar to that of a chocolate product comprising a sucrose-based confectionery filling. Furthermore, the confectionery filling is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0109] Example 2: Chocolate product with jelly confectionery filling

[0110] The ingredients of the jelly confectionery filling are detailed in Table 2 below.

[0111] Table 2

[0112]

[0113] The confectionery filling includes only minimal amounts of sugar in the form of maltose and some other sugars in the fibril component, and sucrose is completely absent from the confectionery filling.

[0114] The resulting chocolate product has a taste and mouthfeel profile similar to that of a chocolate product comprising a sucrose-based confectionery filling. Furthermore, the confectionery filling is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0115] Example 3: Chocolate product with nougat confectionery filling

[0116] The ingredients of the nougat confectionery filling are detailed in Table 3 below.

[0117] Table 3

[0118]

[0119] The confectionery filling includes only minimal amounts of sugar in the form of maltose and some other sugars in the fibril component, and sucrose is completely absent from the confectionery filling.

[0120] The resulting chocolate product has a taste and mouthfeel profile similar to that of a chocolate product comprising a sucrose-based confectionery filling. Furthermore, the confectionery filling is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0121] Example 4: Chocolate Product with Marshmallow Confectionery Filling

[0122] The ingredients of the marshmallow confectionery filling are detailed in Table 4 below.

[0123] Table 4

[0124]

[0125] The confectionery filling includes only minimal amounts of sugar in the form of maltose and some other sugars in the fibril component, and sucrose is completely absent from the confectionery filling.

[0126] The resulting chocolate product has a taste and mouthfeel profile similar to that of a chocolate product comprising a sucrose-based confectionery filling. Furthermore, the confectionery filling is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0127] Example 5: Chocolate product with fudge confectionery filling

[0128] The ingredients of the fudge confectionery filling are detailed in Table 5 below.

[0129] Table 5

[0130]

[0131] The confectionery filling comprises only minimal amounts of sugars in the form of lactose and maltose in the milk powder and some other sugars in the fibril component, and sucrose is completely absent from the confectionery filling.

[0132] The resulting chocolate product has a taste and mouthfeel profile similar to that of a chocolate product comprising a sucrose-based confectionery filling. Furthermore, the confectionery filling is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0133] Example 6: Chocolate Product with Honeycomb Sugar Confectionery Filling

[0134] The ingredients of the honeycomb sugar confectionery filling are detailed in Table 6 below.

[0135] Table 6

[0136]

[0137] The confectionery filling comprises only minimal amounts of sugars in the form of lactose and maltose in the milk powder and some other sugars in the fibril component, and sucrose is completely absent from the confectionery filling.

[0138] The resulting chocolate product has a taste and mouthfeel profile similar to that of a chocolate product comprising a sucrose-based confectionery filling. Furthermore, the confectionery filling is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings. The above embodiments are described by way of example only.

[0139] Many changes may be made without departing from the scope of the invention as defined in the appended claims.

Claims

1. A chocolate product comprising a chocolate shell containing a confectionery filling, wherein the shell comprises at least 15% by weight of the product, and wherein the filling comprises at least one soluble dietary fiber in an amount of at least 40% by weight, and wherein the filling comprises less than 35% by weight of one or more sugars.

2. The chocolate product according to any preceding claim, wherein the at least one soluble dietary fiber is selected from the group consisting of inulin, fructooligosaccharides (FOS), isomalto-oligosaccharides (IMO), polydextrose, maltodextrin, vegetable-derived fiber, plant-derived fiber, galacto-oligosaccharides (GOS), levan, timothy fructan, rye fructan, neolevan, neoinulin, hemicellulose, xylan, arabinoxylan, milk oligosaccharides, milk fiber, cellodextrins such as cellobiose and cellotriose, polydextrose, kestose, nitrate, raffinose, galactotriose, manno-oligosaccharides, and oligo-mannose. , mannotriose, mannotetraose, soybean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan, arabinotriose, arabinotetraose, 2'-fucosyllactose, lacto-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble pea fiber, soluble wheat fiber, soluble cassava fiber), niger oligosaccharides, niger triose, niger tetraose, koji triose, koji tetraose, dextran, β-glucan, lichenin and isolichenin and combinations thereof.

3. A chocolate product according to any one of claims 1 or 2, wherein the confectionery filling comprises a total amount of at least 40 wt% of at least one fructan and at least one further soluble dietary fibre.

4. The chocolate product according to claim 3, wherein the at least one fructan is selected from the group consisting of inulin, fructooligosaccharides (FOS), levan, timothy grass fructan, rye fructan, neolevan, neoinulin, and combinations thereof.

5. A chocolate product according to any preceding claim, wherein the confectionery filling comprises at least one fructan; at least one IMO; and at least one additional soluble dietary fibre.

6. Chocolate product according to claim 5, wherein the confectionery filling comprises at least one fructan selected from the group consisting of inulin, FOS and combinations thereof, the at least one fructan being present in an amount (or total amount) of 2 to 85 wt %, preferably 10 to 35 wt % of the confectionery filling.

7. A chocolate product according to any one of claims 5 to 6, wherein the blend of confectionery filling comprises IMO in an amount of 2 to 60 wt%, preferably 25 to 35 wt% of the confectionery filling.

8. A chocolate product according to any one of claims 5 to 7, wherein the confectionery filling comprises at least one additional soluble dietary fiber selected from the group consisting of polydextrose, kestose, kestose, raffinose, galacto-oligosaccharides, galactotriose, manno-oligosaccharides, mannotriose, mannotetraose, soy oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2'-fucosyllactose, lactose -N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fiber), niger oligosaccharides, niger trisaccharide, niger tetrasaccharide, kojitriose, kojitetraose, dextran, β-glucan, lichenin, isolichenin and combinations thereof, the total amount of the at least one additional soluble dietary fiber being 2 to 72 wt %, preferably 10 to 45 wt % of the confectionery filling.

9. The chocolate product of claim 5, wherein the confectionery filling comprises at least one fructan selected from the group consisting of inulin, FOS and combinations thereof, the at least one fructan being present in a total amount of 2 to 72 wt% of the confectionery filling; IMO in an amount of 2 to 60 wt% of the confectionery filling; and at least one additional soluble dietary fiber selected from the group consisting of polydextrose, kestose, nysitose, raffinose, galacto-oligosaccharides, galactotriose, manno-oligosaccharides, mannotriose, mannotetraose, soy oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxy-oligosaccharides, arabinotriose, arabinotetraose, lacto-oligosaccharides, 2'-fucosyllactose, lactose-N-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fiber), niger oligosaccharides, niger trisaccharide, niger tetrasaccharide, koji triose, koji tetraose, dextran, β-glucan, lichenan, isolichenan and combinations thereof, the at least one additional soluble dietary fiber being present in an amount (or total amount) of 2% to 50% by weight of the confectionery filling.

10. A chocolate product according to claim 5, wherein the confectionery filling comprises at least one fructan in an amount of 10% to 35% by weight of the confectionery filling; IMO in an amount of 25% to 35% by weight of the confectionery filling; and at least one additional soluble dietary fiber in a total amount of 10% to 45% by weight of the confectionery filling.

11. A chocolate product according to any preceding claim in which the confectionery filling comprises less than 20%, 15%, 10%, 5%, 4%, 3%, 2%, 1% or 0.5% by weight sugar.

12. A chocolate product according to any preceding claim in which the confectionery filling comprises less than 5%, 4%, 3%, 2%, 1% or 0.5% by weight of sucrose and / or glucose.

13. A chocolate product according to any preceding claim, wherein the confectionery filling is substantially free of or free of sucrose and / or glucose.

14. A chocolate product according to any preceding claim, wherein the confectionery filling is caramel, nougat, marshmallow, fudge, jelly or honeycomb.

15. A chocolate product according to any preceding claim in which the confectionery filling comprises less than 10 wt% sugar alcohol, preferably less than 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt%, 0.5 wt% or less than 0.1 wt% sugar alcohol.

16. A chocolate product according to any preceding claim in which the filling comprises less than 5% by weight of one or more sugars and less than 5% by weight of sugar alcohol.

17. A chocolate product according to any preceding claim in which the confectionery filling is substantially free of sugar alcohols.

18. A chocolate product according to any preceding claim in which the confectionery filling is substantially free of low energy sugars.

19. A chocolate product according to any preceding claim in which the chocolate shell comprises from 15% to 25% by weight of the product.

20. A chocolate product according to any preceding claim in which the confectionery filling comprises 75% to 85% by weight of the product.

21. A chocolate product according to any preceding claim, wherein the confectionery filling is partially or fully surrounded by the chocolate shell.

22. A chocolate product according to claim 21, wherein at least 50% of the outer surface of the confectionery filling is surrounded by the chocolate shell, or preferably 100% of the outer surface area of ​​the confectionery filling is surrounded by the chocolate shell.

23. A food product having a filling, the filling comprising a chocolate product according to any one of claims 1 to 22.

24. A packaged chocolate product according to any one of claims 1 to 22.

25. A method for preparing a chocolate product according to any one of claims 1 to 22, said method The following steps are involved: A chocolate shell is provided and a confectionery filling is provided, the confectionery filling is deposited into the chocolate shell, and the chocolate shell is optionally sealed.

26. A method for preparing a chocolate product according to any one of claims 1 to 22, said method The following steps are involved: A chocolate shell is provided and a confectionery filling is provided, and the confectionery filling is coated with the chocolate shell.

27. A method of providing a filled or coated food product, wherein the food product is filled or coated with the chocolate product according to any one of claims 1 to 22.

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