Pectin emulsion hydrocolloid-based gel composition for a confectionery product

Abstract

The invention relates to a hydrocolloid-based gel composition for a confectionery product, said composition comprising 0.5 – 3.5 wt% pectin, wherein the pectin is equal or greater than 50% methylesterified; 5 – 20 wt% oil or melted fat; 0 – 0.15 wt% divalent ions, preferably calcium or magnesium ions; not less than 55 wt% sugars, preferably sucrose, maltose, glucose syrup, and / or maltodextrin; water; and wherein the composition has a pH not greater than pH 4.5, preferably a pH between 2.0 to 4.5.

Description

[0001] Pectin emulsion hydrocolloid-based gel composition for a confectionery product

[0002] Introduction

[0003] Pectin fillings are commonly used in confectionery and tend to make strong and sticky gels in the presence of high sugar and a low pH. These gels can suffer from sucrose recrystallisation, and the resulting materials bear an acidic and fruity taste, especially with the high total solid content needed for pectin gelation. Some recipes also use emulsifiers for texture improvement (creaminess) through oil emulsification. Emulsifiers generally have a poor perception amongst consumers because they are not regarded as clean label ingredients. There is a clear need to develop improved pectin-based fillings to satisfy consumer tastes and expectations.

[0004] Summary of invention

[0005] It has been found that high total solid pectin emulsion-gels (emulgels) can be obtained from high methoxy pectin under acidic conditions and high total solid (TS) without added emulsifier. Such materials have a reduced stickiness, good elasticity and an indulgent mouthfeel. The acidity and fruitiness perception were strongly decreased so that very different flavours could be incorporated.

[0006] According to some aspects, a hydrocolloid-based gel composition for a confectionery product is described herein. In some variations, the composition comprises 0.5 - 3.5 wt% pectin. In some variations, the composition comprises 5 - 20 wt% oil or melted fat. In some variations, the composition comprises 0 - 0.15 wt% divalent ions, preferably calcium or magnesium ions. In some variations, the composition comprises not less than 55 wt% sugars, preferably sucrose, maltose, glucose syrup, and / or maltodextrin. In some variations, the composition comprises water. In some variations, the composition has a pH not greater than pH 4.5, preferably a pH between 2.0 to 4.5.

[0007] In some aspects, the pectin is equal or greater than 50% methylesterified, preferably equal or greater than 60% methylesterified, most preferably equal or greater than 70% methylesterified. In some aspects, the pectin is between 50% - 60% methylesterified. In some aspects, the pectin is between 60% - 70% methylesterified. In some aspects, the pectin is between 70% - 80% methylesterified.

[0008] In some aspects, the composition comprises between 1.5 to 3.5 wt% pectin, or between 1.5 to 2.5 wt% pectin.

[0009] In some aspects, the composition comprises between 1.5 to 3.5 wt% pectin, wherein the pectin is equal or greater than 70% methylesterified.

[0010] In some aspects, the pectin comprises between 15 to 80% galacturonic acid.

[0011] In some aspects, the composition comprises between 10 to 20 wt% oil or melted fat.

[0012] In some aspects, the melted fat is cocoa butter, for example 10 to 20 wt% cocoa butter.

[0013] In some aspects, the oil is sunflower oil, for example 10 to 20 wt% sunflower oil.

[0014] In some aspects, the oil is milk fat, for example about 10 to 20wt% milk fat, or about 10wt% milk fat.

[0015] In some aspects, the composition comprises between 1.5 to 3.5 wt% pectin and between 10 - 20 wt% oil, wherein the pectin is equal or greater than 60% methylesterified and the oil is milk fat.

[0016] In some aspects, the composition comprises between 1.5 to 2.5 wt% pectin and between 5 to 15% oil, wherein the pectin is between 60 to 65% methylesterified and the oil is milk fat.

[0017] In some aspects, the composition has a pH between 3.1 to 3.4.

[0018] In some aspects, the composition comprises milk fat and has a pH of about 3.5.

[0019] In some aspects, the pectin is citrus pectin or a mixture of citrus pectin and apple pectin.

[0020] In some aspects, the pectin is citrus pectin.

[0021] In some aspects, the pectin is a mixture of citrus pectin and apple pectin.

[0022] In some aspects, the composition comprises between 0.01 and 0.15 wt% divalent ion, wherein the divalent ion is calcium.

[0023] In some aspects, the average oil droplet size is less than 50 microns.

[0024] In some aspects, the composition has a pH of between pH 2.5 and 4.5, preferably between 3 and 4.

[0025] In some aspects, the composition has a fracture point value of between 50 and 250 N.

[0026] According to some aspects, a method of making the hydrocolloid-based gel composition is described herein, wherein said method comprises a. Mixing pectin and sugars in water to hydrate, and preferably heating the mixture to at least 80 C for at least 5 minutes; b. Optionally boiling the hydrated mixture; c. Adding oil or melted fat and shear mixing to form an emulsion; d. Adjusting the pH to between pH 2.0 to 4.5, preferably to pH 4 or less, preferably to less than pH 3.5.

[0027] According to some aspects, the method further comprises extrusion of the composition.

[0028] According to some aspects, the method further comprises cutting the extruded composition, for example into strips.

[0029] According to some aspects, a method of making the hydrocolloid-based gel composition is described herein, wherein said method comprises a. Mixing pectin and sugars in water to hydrate, and preferably heating the mixture to at least 80 C for at least 5 minutes; b. Optionally boiling the hydrated mixture; c. Adding oil or melted fat and shear mixing to form an emulsion; d. Adjusting the pH to between pH 2.0 to 4.5, preferably to pH 4 or less, preferably to less than pH 3.5; and e. Depositing to form a hydrocolloid-based gel composition.

[0030] In some aspects, the method further comprises the steps of (f) cutting the hydrocolloid-based gel composition to the desired shape and thickness; and (g) enrobing the hydrocolloid-based gel composition, for example with chocolate, to form a confectionery product.

[0031] In some aspects, the pH is adjusted in step d) to about pH 4 to provide a spoonable composition, wherein the composition has the consistency of a spread.

[0032] In some aspects, the hydrocolloid-based gel composition sets within 1 hour, preferably within 30 minutes and sliced, preferably to a thickness of about 1 mm.

[0033] In some variations, the method comprises mixing 0.5 - 3.5 wt% pectin. In some variations, the method comprises adding 5 - 20 wt% oil or melted fat. In some variations, the method comprises mixing 0 - 0.15 wt% divalent ions, preferably calcium or magnesium ions. In some variations, the method comprises mixing not less than 55 wt% sugars, preferably sucrose, maltose, glucose syrup, and / or maltodextrin. In some aspects, the pectin is equal or greater than 50% methylesterified, preferably equal or greater than 60% methylesterified, most preferably equal or greater than 70% methylesterified.

[0034] In some aspects, the pectin is between 50% - 60% methylesterified. In some aspects, the pectin is between 60% - 70% methylesterified. In some aspects, the pectin is between 70% - 80% methylesterified.

[0035] In some aspects, the method comprises mixing between 1.5 to 3.5 wt% pectin, or between 1.5 to 2.5 wt% pectin.

[0036] In some aspects, the method comprises mixing between 1.5 to 3.5 wt% pectin, wherein the pectin is equal or greater than 70% methylesterified.

[0037] In some aspects, the pectin comprises between 15 to 80% galacturonic acid.

[0038] In some aspects, the method comprises adding between 10 to 20 wt% oil or melted fat.

[0039] In some aspects, the melted fat is cocoa butter, for example 10 to 20 wt% cocoa butter.

[0040] In some aspects, the oil is sunflower oil, for example 10 to 20 wt% sunflower oil.

[0041] In some aspects, the oil is milk fat, for example about 10 to 20wt% milk fat, or about 10wt% milk fat.

[0042] In some aspects, the method comprises mixing between 1.5 to 3.5 wt% pectin and adding between 10 - 20 wt% oil, wherein the pectin is equal or greater than 60% methylesterified and the oil is milk fat.

[0043] In some aspects, the method comprises mixing between 1.5 to 2.5 wt% pectin and between 5 to 15% oil, wherein the pectin is between 60 to 65% methylesterified and the oil is milk fat. In some aspects, the pH is adjusted to between 3.1 to 3.4.

[0044] In some aspects, the method comprises adding milk fat and the pH is adjusted to about 3.5.

[0045] In some aspects, the pectin is citrus pectin or a mixture of citrus pectin and apple pectin.

[0046] In some aspects, the pectin is citrus pectin.

[0047] In some aspects, the pectin is a mixture of citrus pectin and apple pectin.

[0048] In some aspects, the method comprises mixing between 0.01 and 0.15 wt% divalent ion, wherein the divalent ion is calcium.

[0049] In some aspects, the average oil droplet size is less than 50 microns.

[0050] In some aspects, the pH is adjusted to between pH 2.5 and 4.5, preferably between 3 and 4. According to some aspects, a confectionery product comprising a hydrocolloid-based gel composition as described herein, or a hydrocolloid-based gel composition made by a method as described herein.

[0051] Summary of figures

[0052] Figure 1. Impact of oil addition on emulgel properties

[0053] Figure 2. Impact of calcium on pectin emulgels

[0054] Figure 3. Impact of calcium addition on the hardness and fracturability of pectin emulgels

[0055] Figure 4. Impact of calcium addition on the gumminess and chewiness of pectin emulgels

[0056] Figure 5. Impact of calcium salt solubility on gel hardness and fracturability

[0057] Figure 6. Impact of pectin concentration on emulgel texture properties

[0058] Figure 7. Impact of oil addition on gelation kinetics: elastic and viscous moduli (top) and tan 6 (bottom)

[0059] Figure 8. Impact of oil addition on viscoelastic gel properties: elastic and viscous moduli (top) and tan 6 (bottom)

[0060] Figure 9. Rheological properties of pectin emulgels generated at pH 4.7 or at native pH

[0061] Figure 10. Microscopy of pectin emulgels emulsified at pH 4.7 or at pH 3.5

[0062] Figure 11. Degree of Difference Texture results

[0063] Figure 12. Texture RATA results of HM_2_10_cocoa_unfl vs HM_2_0_unfl

[0064] Figure 13. Texture RATA results of HM_2_10_Sunflower_unfl vs HM_2_0_unfl

[0065] Figure 14. Degree of Difference Flavour results

[0066] Figure 15. Flavour RATA results of HM_2_10_cocoa_fl vs HM_2_0_fl

[0067] Figure 16. Flavour RATA results of HM_2_10_Sunflower_fl vs HM_2_0_fl

[0068] Figure 17. Hardness and fracture point of pectin gels and emulgels with varying degree of methoxylation and with or without 10% of milk fat.

[0069] Detailed Description

[0070] Pectin

[0071] The composition of the invention preferably comprises 0.5 - 3.5 wt% pectin, preferably about

[0072] 0.5 wt% pectin, or about 1 wt% pectin, or about 2 wt% pectin, or about 3 wt% pectin. Preferably, the pectin is equal or greater than 50% methylesterified, preferably equal or greater than 60% methylesterified, most preferably equal or greater than 70% methylesterified. A 50% methylesterified pectin is denoted herein as DM = 50%. A 60% methylesterified pectin is denoted herein as DM = 60%. A 70% methylesterified pectin is denoted herein as DM = 70%. Preferably, the pectin comprises of between 15 to 80% galacturonic acid, for example between 15 to 30% or between 70 to 80% galacturonic acid. Preferably, the pectin is citrus pectin, or a mixture of citrus and apple pectin. The pectin may be a mixture of citrus and sugar beet pectin. Where the pectin is a mixture of citrus and apple pectin, or citrus and sugar beet pectin, then the mixture comprises a greater amount of citrus pectin than the other pectins. This is due to the stronger gelling properties provided by the citrus pectin.

[0073] Oil or melted fat

[0074] The hydrocolloid-based gel composition preferably comprises 5 to 20% oil or melted fat. Preferably, the composition comprises about 10 wt% oil, for example sunflower oil. The composition may comprise between 15 to 20 wt% oil, for example sunflower oil. Preferably, the fat has a melting point of at least 15 °C. The oil or melted fat was found to contribute to the texture of the composition. Preferably, the oil droplet size is less than 25 microns in the composition. It is believed that oil droplet size is a driver for gel stability. Preferably, the oil is sunflower oil. Preferably, the melted fat is cocoa fat or cocoa liquor.

[0075] Divalent ion

[0076] The divalent ion can be calcium or magnesium. Preferably, the divalent ion is a calcium ion. Typically, the divalent ion amount is between 0 and 0.15 wt%, or between 0.01 and 0.15 wt%, or between 0.05 and 0.15 wt%, or between 0.10 and 0.15 wt%, independently of the type of salt. Typically, the divalent ion range is between 0 - 40 mg / g pectin, for example about 20 mg / g pectin, or about 40 mg / g pectin. This corresponds to up to 4 g of Ca3P for 1400 g, or 0.3% Ca3P. The calcium salt is preferably an insoluble or sparingly soluble salt, for example calcium phosphate or calcium sulphate. Preferably, insoluble or low soluble salts are used due to the fast reactivity of pectins with calcium. Preferably, the calcium salt is calcium phosphate (Ca3(PO4)2) or calcium sulphate.

[0077] Sugars Preferably, the hydrocolloid-based gel composition comprises not less than 55 wt% sugars. The sugars are preferably one or more of sucrose, maltose, glucose syrup, maltodextrins. Preferably, the composition comprises between 25 to 35 wt% glucose syrup, or about 29.7 wt% glucose syrup. Preferably, the composition comprises between 28 to 38 wt% sucrose, or about 33.6 wt% sucrose. When the sugar comprises glucose syrup, the glucose syrup has a dextrose equivalent (DE) value between 22 to 63.

[0078] Water

[0079] Preferably, the hydrocolloid-based gel composition comprises at least 20 wt% water, or between 20 to 35 wt% water. pH

[0080] Preferably, the hydrocolloid-based gel composition has a pH range between 2.0 to 4.5. Preferably, the pH range is 3.5 or less, for example between 2.5 to 3.

[0081] Method of making a hydrocolloid-based gel composition

[0082] Preferably, the method or process comprises mixing pectin and sugars, preferably sucrose and glucose syrup and water to hydrate. Preferably, the mixture is heated to at least 80 °C, preferably for at least 5 minutes. Preferably, the Brix of the mixture is measured, for example using a Brix Refractometer. Preferably, the Brix is adjusted to below 80, or to between 70 to 80, or to about 76. Preferably, the mixture is boiled. This decreases the water activity (Aw). Preferably, the mixture has a water activity between 0.6 to 0.75. When the desired Brix value is obtained, oil or melted fat is optionally added. The mixture can be sheared to create an emulsion.

[0083] Preferably, the hydrocolloid-based gel composition slab is cut into the desired size and shape. The composition is then coated, preferably in chocolate, preferably by enrobing, not moulding. Preferably, the composition or gel hardens fast and can be sliced.

[0084] As used herein, with regard to pectins and degree of methylesterification (DM), a high methylesterified pectin has a DM greater than 50%. A low methylesterified pectin has a DM less than 50%. Medium methylesterified pectin MM equal to 50%.

[0085] Unless defined otherwise, all technical and scientific terms used herein have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Unless the context clearly indicates otherwise, as used herein plural forms of the terms herein are to be construed as including the singular form and vice versa.

[0086] In all ranges defined above, the end points are included within the scope of the range as written. Additionally, the end points of the broadest ranges and the end points of the narrower ranges may be combined.

[0087] It will be understood that the total sum of any quantities expressed herein as percentages cannot (allowing for rounding errors) exceed 100%. For example, the sum of all components of which the composition of the invention (or part(s) thereof) comprises may, when expressed as a weight (or other) percentage of the composition (orthe same part(s) thereof), total 100% allowing for rounding errors. However, where a list of components is non exhaustive the sum of the percentage for each of such components may be less than 100% to allow a certain percentage for additional amount(s) of any additional component(s) that may not be explicitly described herein.

[0088] As used herein, "about" and "approximately" are understood to refer to numbers in a range of numerals, for example the range of -30% to +30% of the referenced number, preferably within -20% to +20% of the referenced number, more preferably within -10% to +10% of the referenced number, most preferably within -5 % to +5 % of the referenced number.

[0089] As used herein, "depositing" is understood to refer to any one of moulding, sheeting, or layering.

[0090] The term "substantially” as used herein may refer to a quantity or entity to imply a large amount or proportion thereof. Where it is relevant in the context in which it is used "substantially” can be understood to mean quantitatively (in relation to whatever quantity or entity to which it refers in the context of the description) there comprises a proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially at least 98%, for example about 100% of the relevant whole.

[0091] It should be noted that features described in the context of one of the aspects or variations of the present invention also apply to the other aspects or variations of the invention.

[0092] EXAMPLES

[0093] Example 1 Preparation of hydrocolloid-based gel composition

[0094] The following materials were used throughout the examples:

[0095] Table 1

[0096] Pectin, sucrose and glucose syrup (maltodextrin) were mixed together and hydrated in water (tap or deionized) typically at a minimum 80°C for at least 5 min. The Brix of the mixture was measured using a Brix Refractometer. The mixture was boiled gently to decrease the water activity (Aw) if needed. When the desired Brix value was obtained, the mass was re-weighed and the oil or melted fat was added to reach the desired concentration. The mixture was strongly sheared for at least 2 min to generate an emulsion. For the reference gels, an acid, such as citric acid or glucono-delta-lactone (GDL), also known as D-(+)-Glucono-l,5-lacton, and optionally calcium salt addition, preferably an insoluble salt such as calcium sulphate or phosphate, were added and the mixture was transferred to a mold to set for at least 10 minutes. Mechanical properties of the gels were determined using a TA HDPLUSC Texture Analyzer 970H with a 50 kg load cell. Texture profile analysis (TPA) was performed using double compression at 75% or at 50% strength to measure hardness or chewiness respectively with a compression plate of 750 mm (P75), 50 kg load cell.

[0097] Interfacial tension at oil / water interface and air / water interface using a Tracker Drop tensiometer (Teclis). 1% of pectin suspensions were prepared by mixing overnight and added in a cuvette. A 30 pL sunflower oil drop was formed in the petin solution at the tip of a rising Teflon needle 16 and the interfacial tension of this drop was measured for 2 hours by drop shape analysis to compare the adsorption kinetics of different pectin structures.

[0098] Example 2

[0099] Impact of pectin DM on emulgel formation and properties

[0100] The following samples were prepared as described above.

[0101] Table 2

[0102] All pectin gels could be successfully obtained without oil, even if LM pectin provided weak gels at acidic pHs. Upon addition of 10% of oil, LM pectin could not generate a stable emulsion, while MM and HM pectin could successfully generate emulsions. The properties of the resulting gels were assessed by texture analysis, comparing the gel hardness and fracture point (obtained with a 75% compression) and the chewiness and springiness (measured by a 50% double compression).

[0103] Table 3

[0104] Oil addition strongly decreased the fracturability of HM pectin gels. They were less sticky to the touch and more bouncy. Example 3

[0105] Impact of oil addition on emulgel properties

[0106] The following samples were prepared as described above without adjusting the Brix to 76:

[0107] Table 4 The hardness, fracturability, gumminess and chewiness values of the samples are shown in Figure 1.

[0108] Example 4 Impact of calcium on pectin emulgels

[0109] The pectin emulgels were prepared as described above using high methoxy (HM, DM = 70%) or medium methoxy (MM, DM = 50%) pectin and calcium triphosphate as the calcium source. Table 5. Recipes with HM pectin:

[0110] The hardness, fracturability, gumminess and chewiness values of the samples are shown in Figure 2.

[0111] Table 6. Recipe with MM pectin:

[0112] The emulsion was generated after the pectin mix reached a Brix value of 76. Before setting GDL and before optional calcium salt addition, the gel was measured the following day.

[0113] The addition of calcium strongly enhanced the strength and brittleness of pectin gels, as shown by the increased fracturability of HM pectin gels with increasing calcium concentration (Figure 3). At 1 wt%, MM pectin gels were much softer and did not have a fracture point, whereas with 40 mg of Ca per g of pectin, a fracture point was obtained. Under the breaking point, the hardness of MM pectin gel increased with increasing calcium concentration. The addition of calcium surprisingly did not compromise the emulsion stability. The addition of calcium not only improved hardness but also increased the gumminess and chewiness of the pectin emulgels (Figure 4).

[0114] Example 5

[0115] Impact of calcium salt on emulgel formation

[0116] The pectin emulgels were prepared as described above using high methoxy (HM, DM = 70%) and working with different calcium salt so that the calcium to pectin ratio is of 40 mg Ca per g of pectin.

[0117] Table ?

[0118] The previous example shows that pectins have calcium sensitivity. Calcium addition can therefore lead to early and heterogeneous gelation of pectin, leading to emulsion destabilisation. To avoid early aggregation of pectin insoluble calcium salts such as calcium phosphates or sulphates are preferred over highly soluble salts such as calcium chloride or calcium lactate.

[0119] Emulsions were first generated as described above. Different calcium salts were used in formulation. Surprisingly, even calcium chloride could generate stable emulgels. The salt solubility did not drastically affect neither the hardness nor the fracturability of the gels (Figure 5). This was rather unexpected, as higher calcium solubility should provide a more efficient crosslinking of the pectin chains and thus promote pectin aggregation against emulsion stabilisation.

[0120] Example 6

[0121] Impact of pectin concentration on emulgel formulation

[0122] To assess the impact pf the concentration of pectin on the emulgel properties and stability the following trials were prepared:

[0123] Table 8

[0124] Samples were prepared as described above from 10% of sunflower oil. Surprisingly stable emulsions could be generated for all pectin concentrations as low as 0,5 wt%. This was unexpected considering the generally poorly considered emulsifying properties of HM pectins. Higher pectin resulted in higher hardness, fracturability, guminess and chewiness, especially visible from pectin concentrations from 2 wt% (Figure 6).

[0125] Example 7

[0126] Impact of oil and fat addition on gelation kinetics

[0127] The following samples were prepared as described above using HM pectin:

[0128] Table 9

[0129] The gel hardness, fracturability and chewiness were measured by TPA using a 75% or 50% double compression, as described above. The results are presented in Table 3. The addition of oil significantly improved the chewiness of the gel samples, while increasing the fracturability and hardness. The gels were more deformable. At ambient temperature sunflower oil had a greater impact on texture than cocoa butter.

[0130] Table 10: Impact of oil type on texture properties of pectin emulgels The impact of the addition of oil on the gelation kinetics was measured by rheology (Figure 7). In both cases a strong gel is obtained upon cooling with an initial strong increase in both G' and G", which plateaus up from T ~75°C. The values of tan 6 are representative of the gel structure. Without oil lower tan 6 values are obtained (tan 6 < 0,1), which shows a strong solid-like behaviour, whereas in the presence of oil tan 6 values decrease slower and reach higher final values. This further confirms the higher elasticity of the pectin emulgels against the more brittle pectin classic gels. The higher elasticity of the pectin emulgels can also be seen by frequency sweep, reflected by the lower liquid-like character of pectin gels compared to the emulgels (higher tan 6 and G” - Figure 8).

[0131] Example 8

[0132] Impact of pectin source

[0133] The pectin emulgels were prepared as described above:

[0134] Table 11

[0135] Emulgels could successfully be obtained from apple pectin. However, the gel properties were drastically different: pectin emulgels were much softer and did not present any fracture point upon a 75% compression. Samples were stickier and elastic, which made their measurements difficult using compression. Therefore citrus pectin is preferred in emulgel formulation.

[0136] Table 12

[0137] Example 9

[0138] Impact of pH on emulsion formulation In this example, the following recipes were prepared with minor differences compared to above:

[0139] Table 13 During pectin hydration the pH was recorded and either left as such or adjusted to 4,7. The brix was then adjusted to 76 and sunflower oil was added, the mixture was emulsified and GDL was finally added. Surprisingly, an emulsion could be obtained for all formulations, but small oil droplets could be observed on the surface of emulsions generated at pH 4,7. Without the addition of GDL, the samples generated at pH 4,7 were too soft to be measured by TA. Rheology highlighted the strong viscoelastic character of the emulsions compared to the gels obtained without adjusting the initial pH of the pectin suspension (Figure 9).

[0140] When the emulsion was generated at pH 4,7 and GDL was added, a weak gel was obtained, which presented a strong decrease in hardness and an increased chewiness. Microscopy showed that the oil droplet was significantly larger in samples emulsified at pH 4,7, which could explain the softer texture of these emulgels (see Figure 10).

[0141] Table 14

[0142] Example 10

[0143] Sensory benefits of pectin emulgels - texture

[0144] The following samples were prepared: Table 15 The samples are denominated as _fl or _unfl depending on whether they contained an additional caramel flavour (0.2%). Sensory evaluation of the prototypes was performed with a panel of 11 persons who received no specific training on the use of the intensity scales and were naive to the product category. The evaluation consisted in two parts: a first assessment on texture of unflavoured samples performed with a nose-clip, a second assessment on flavour of flavoured samples performed without nose-clip.

[0145] During the evaluation, the panellists were instructed to compare two tested samples (HM_2_10_Sunflower and HM_2_10_Cocoa) versus a reference sample (HM_2_0). The comparative test consisted in a combination of Degree of difference (DoD) and RATA (Rate All That Apply) with reference:

[0146] • DoD: The panellists were required to score the intensity of the overall difference on a 0-4 category scale (no difference, just noticeable difference, slight difference, moderate difference, high difference)

[0147] • RATA: If the overall difference scored on the DoD scale was superior to 0, the RATA -3 (much less) to +3 (much more) category scales appear. The panellists were required to firstly tick what attributes differs, and then score the intensity of the difference for every ticked attribute (see glossary Table 16 and Table 17).

[0148] Comments were also recorded. The panelists were requested to drink freshly opened Acqua Panna water as palate cleaner, warm or at room temperature, between each comparative test.

[0149] The prototypes were taken out of the fridge at least 30 minutes before the sensory evaluation, cut into squares of 2cm. Two squares par sample were presented on white plastic trays in random order across panellists and identified using a 3-digit random code. A total of seven attributes was evaluated for the texture, and four for the flavour.

[0150] Computerized data acquisition was performed using the EyeQuestion® software (Logic 8, Elst, Netherlands), while sensory data processing was performed using the EyeOpenR® software (Logic 8, Elst, Netherlands).

[0151] HM_2_10_Sunflower_unfl and HM_2_10_cocoa_unfl's texture was perceived as slightly different from HM_2_0_unfl reference (Figure 11). HM_2_10_cocoa is described as more firm and more dense than HM_2_0_unfl (Figure 12). HM_2_10_Sunflower_unfl is described as slightly more firm and slightly more dense than HM_2_0_unfl (Figure 13). HM_2_10_Sunflower_fl and HM_2_10_cocoa_fl's flavour was perceived as moderately different from HM_2_0_fl reference (Figure 14). HM_2_10_cocoa_fl is described as less caramel, and there is a trend (no panel consensus) for slightly less sweet and slightly more flavour lasting in mouth than HM_2_0_fl. The perception of less caramel flavour is explained by the fact that cocoa butter brings a specific fatty / waxy flavour which covers the caramel note (Figure 15). HM_2_10_Sunflower_fl is described as slightly more acidic and there is a trend (no panel consensus) for slightly more flavour lasting in mouth than HM_2_0_fl (Figure 16). This shows that specific oil or fat can trigger different flavour and texture benefit.

[0152] Table 16: Sensory texture glossary for RATA evaluation

[0153] Table 17: Sensory flavour glossary for RATA evaluation

[0154] Example 11

[0155] Chocolate examples The following product was produced following the recipe described above:

[0156] Table 18

[0157] The gels were prepared as described above. The cocoa mass was melted and incorporated in the emulsification step after adjusting the Brix to 76. The samples had an intense brown colour and a strong cocoa taste. The gels could be cut into thin slices and passed through a chocolate enrober. For the caramel recipe, the caramel sauce was added in the emulsification step. The gels had a caramel colour and buttery sensory attributes. It was not sticky and could be sliced and enrobed in chocolate.

[0158] Example 12

[0159] Impact of pectin DM on emulsification

[0160] The following emulsions were prepared to assess the impact of pectin DM and oil addition on pectin emulgels:

[0161] Table 19

[0162] All formulations were prepared so that the pectin concentration in the water phase - and not in the overall emulsion - was 2%. All final gels had a pH between 3.1 and 3.4.

[0163] Under these conditions, all 2_0 formulations (no milk fat addition) formed a gel material of increasing force with increasing degree of methoxylation (Figure 17). Notably, for pectin with DM of 50%, a weak gel was obtained, which could not be handled on a manufactory belt.

[0164] Upon addition of milk fat, all gel properties were modified. For high methoxy pectin with DM of 70% the addition of milk fat had a minimal impact on hardness and fracturability, which only slightly decreased due to fat addition. However, when DM decreased to 60% the impact was noticeable, resulting in significantly stronger gel materials. The most noticeable effect was for pectin with DM of 50%, as the addition of milk fat resulted in a strong material that could be handled manually. None of these materials presented a fracture point. Surprisingly, the addition of milk fat masked off the acidity and fruitiness of all formulations, which was at pH of about 3.5. at such pHs pectin is known to deliver fruity and acidic notes. With the addition of milk fat however this acidity was strongly decreased.

Claims

Claims1. A hydrocolloid-based gel composition for a confectionery product, said composition comprising0.5 - 3.5 wt% pectin, wherein the pectin is equal or greater than 50% methylesterified;5 - 20 wt% oil or melted fat;0 - 0.15 wt% divalent ions, preferably calcium or magnesium ions; not less than 55 wt% sugars, preferably sucrose, maltose, glucose syrup, and / or maltodextrin;Water; and wherein the composition has a pH not greater than pH 4.5, preferably a pH between 2.0 to 4.5.

2. The composition according to claim 1, wherein the pectin equal or greater than 60% methylesterified, most preferably equal or greater than 70% methylesterified.

3. The composition according to any one of claims 1 and 2, wherein the composition comprises between 1.5 to 3.5 wt% pectin, or between 1.5 to 2.5 wt% pectin.

4. The composition according to any one of claims 1 to 3, wherein the pectin comprises between 15 to 80% galacturonic acid.

5. The composition according to any one of claims 1 to 4, wherein the composition comprises between 10 to 20 wt% oil or melted fat.

6. The composition according to any one of claims 1 to 5, wherein the pectin is citrus pectin or a mixture of citrus pectin and apple pectin.

7. The composition according to any one of claims 1 to 6, wherein the composition comprises between 0.01 and 0.15 wt% divalent ion, wherein the divalent ion is calcium.SUBSTITUTE SHEET (RULE 261)8. The composition according to any one of claims 1 to 7, wherein the average oil droplet size is less than 50 microns.

9. The composition according to any one of claims 1 to 8, wherein the composition has a pH of between pH 2.5 and 4.5, preferably between 3.1 and 3.4, or a pH of about 3.5.

10. The composition according to any one of claims 1 to 9, wherein the composition comprises between 1.5 to 3.5 wt% pectin and between 10 - 20 wt% oil, wherein the pectin is equal or greater than 60% methylesterified and the oil is milk fat.

11. A method of making the hydrocolloid-based gel composition according to any preceding claim, wherein said method comprises a. Mixing pectin and sugars in water to hydrate, and preferably heating the mixture to at least 80 C for at least 5 minutes; b. Optionally boiling the hydrated mixture; c. Adding oil or melted fat and shear mixing to form an emulsion; d. Adjusting the pH to between pH 2.0 to 4.5, preferably to pH 4 or less, preferably to less than pH 3.5; and e. Depositing to form a hydrocolloid-based gel composition.

12. The method according to claim 11, further comprising the steps of (f) cutting the hydrocolloid-based gel composition to the desired shape and thickness; and (g) enrobing the hydrocolloid-based gel composition, for example with chocolate, to form a confectionery product.

13. The method according to any one of claims 11 and 12, wherein the pH is adjusted in step d) to about pH 4 to provide a spoonable composition, wherein the composition has the consistency of a spread.SUBSTITUTE SHEET (RULE 261)14. The method according to any one of claims 11 to 13, wherein the hydrocolloid-based gel composition sets within 1 hour, preferably within 30 minutes and sliced, preferably to a thickness of about 1 mm.

15. A confectionery product comprising a hydrocolloid-based gel composition according to any one of claims 1 to 10, or a hydrocolloid-based gel composition made by a method according to any one of claims 11 to 14.SUBSTITUTE SHEET (RULE 261)

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