Confectionery composition with high fiber

Abstract

The present invention provides a confectionery composition comprising: a) at least one fructan; b) at least one isomaltose oligosaccharide (IMO); and c) at least one additional soluble dietary fiber component.

Description

Technical Field

[0001] The present invention relates to confectionery compositions and confectionery products comprising the confectionery compositions. In particular, the present invention relates to confectionery compositions comprising at least one fructan, at least one isomaltooligosaccharide and at least one additional soluble dietary fiber. Background Art

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

[0003] In recent years, sugar and high energy density foods have received much attention, and there is an opportunity to develop low sugar and / or low energy confectionery products such as nougat, marshmallows, jellies, honeycombs, etc. and chocolate products.

[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 necessary to provide the proper texture and structure. Many previous attempts by confectionery manufacturers to reduce or replace sugars (particularly sucrose) in confectionery products have not been successful because they have a poorer taste and / or texture than products based on sucrose and / or glucose ("full sugar"). Therefore, low-sugar products must take into account 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 part 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 against products labeled as containing such "artificial sweeteners."

[0006] However, despite the known ability to reduce sugar in confectionery products, it remains difficult to replace sugar in sugar-based confectionery products such as caramels, honeycombs, jellies, nougats, fudge and marshmallows. For example, while sugar-free confectionery products may have a taste similar to sugar-containing confectionery products, they still do not function well in manufacturing and do not provide the same texture, mouthfeel and functionality as "full sugar" sucrose-based and / or glucose-based confectionery products. Furthermore, the primary reason for consuming confectionery products is to provide pleasure. Therefore, it is critical that confectionery products with reduced texture and / or taste do not impact the consumer experience.

[0007] It is therefore an object of the present invention to provide a confectionery composition having a reduced amount of sugar and / or calories compared to a standard confectionery composition.

[0008] Another object of the present invention is to provide a confectionery composition that tastes similar and has a similar texture, mouthfeel and / or functionality as a "full sugar" standard confectionery or confectionery filling and / or to provide a confectionery composition that provides the same texture, mouthfeel and / or functionality as a "full sugar" confectionery composition.

[0009] Another object of the present invention is to provide a confectionery product containing a confectionery composition comprising a reduced amount of sugar and / or calories compared to a standard confectionery composition.

[0010] Another object of the present invention is to provide a confectionery product having a confectionery composition that tastes similar to a confectionery product comprising a "full sugar" confectionery composition and / or to provide a confectionery product containing a confectionery composition that provides the same texture and / or functionality as a confectionery product comprising a "full sugar" confectionery composition.

[0011] It is another object of the present invention to provide a confectionery composition and / or confectionery product that addresses at least one disadvantage of the prior art, or to provide an alternative to existing confectionery compositions and / or confectionery products. Summary of the invention

[0012] According to a first aspect of the present invention, there is provided a confectionery composition comprising:

[0013] a) at least one fructan;

[0014] b) at least one isomaltooligosaccharide (IMO); and

[0015] c) at least one additional soluble dietary fiber.

[0016] The present inventors have discovered a confectionery composition comprising at least one fructan; at least one isomaltooligosaccharide; and at least one additional soluble dietary fiber component that is capable of providing a confectionery composition having significantly reduced sugars and calories while still providing acceptable taste, texture, mouthfeel, and functionality as "full sugar" or sucrose-based and / or glucose-based standard confectionery compositions. The composition of the present invention also does not significantly suffer from the disadvantages of some known low or no sucrose-based and / or low or no glucose confectionery compositions containing different blends of fibers or fillers, particularly large amounts of polydextrose, dextrins, etc. In addition, the composition is capable of advantageously increasing the daily intake of dietary fiber by consumers.

[0017] By the term "fructan" is meant a polymer of fructose molecules having one or more fructose residues linked by β-2,1-linkages and / or β-2,6-linkages and having a terminal sugar moiety such as glucose.

[0018] The at least one fructan may be selected from the group consisting of inulin, oligofructose (FOS), levan, phlein, graminin, neo-levan, neo-inulin and combinations thereof. Preferred fructans are inulin and FOS.

[0019] So-called "soluble dietary fiber" refers to plant-based or plant-derived carbohydrates, animal-based or animal-derived fibers such as milk fiber, oligosaccharides or similar 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, usually metabolically inert and swells in the intestine. The amount of soluble dietary fiber can be measured by the official analytical method AOAC INTERNATIONAL. Method 2009.

[0020] At least one additional soluble dietary fiber may include at least one dietary fiber selected from the group consisting of polydextrose, kestose, nitose, raffinose, galacto-oligosaccharides, galactotriose, manno-oligosaccharides, 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 cassava fiber, soluble pea fiber), niger oligosaccharides, niger triose, niger tetraose, koji triose, koji tetraose, dextran, β-glucan, lichenin, isolichenin, and combinations thereof. In some embodiments, additional soluble dietary fiber may include tapioca fiber and / or pea fiber.

[0021] The at least one fructan may comprise 2 to 85 wt % of the confectionery composition, or 4 to 85 wt %, 6 to 85 wt %, 8 to 85 wt %, 10 to 85 wt %, 12 to 85 wt %, 14 to 85 wt %, 16 to 85 wt %, 18 to 85 wt %, 20 to 85 wt %, 22 to 85 wt %, 24 to 85 wt %, 26 to 85 wt %, 28 to 85 wt %, 30 to 85 wt %, 2 to 84 wt %, 2 to 82 wt %, 2 to 80 wt %, 2 to 78 wt % of the confectionery composition. %, 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 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 68% by weight, % to 35 wt %, 14 wt % to 35 wt %, 16 wt % to 35 wt %, 18 wt % to 35 wt %, or 20 wt % to 35 wt %. Preferably, the at least one fructan may be present in an amount of 10 wt % to 35 wt % of the confectionery composition.

[0022] The at least one IMO may comprise 2 wt % to 60 wt % of the confectionery composition, or 4 wt % to 72 wt %, 6 wt % to 72 wt %, 8 wt % to 72 wt %, 10 wt % to 72 wt %, 12 wt % to 72 wt %, 14 wt % to 72 wt %, 16 wt % to 72 wt %, 18 wt % to 72 wt %, 20 wt % to 72 wt %, 22 wt % to 72 wt %, 24 wt % to 72 wt %, 26 wt % to 72 wt %, 28 wt % to 72 wt %, 30 wt % 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 wt% to %, 2 to 38 wt %, 2 to 36 wt %, 2 to 35 wt %, 2 to 34 wt %, 2 to 32 wt %, 2 to 30 wt %, 2 to 28 wt %, 2 to 26 wt %, 2 to 24 wt %, 2 to 22 wt %, 2 to 20 wt %, 2 to 72 wt %, 4 to 70 wt %, 6 to 68 wt %, 8 to 66 wt %, 10 to 64 wt %, 12 to 62 wt %, 14 to 60 wt %. %, 16 wt % to 58 wt %, 18 wt % to 56 wt %, 20 wt % to 54 wt %, 22 wt % to 52 wt %, 24 wt % to 50 wt %, 25 wt % to 48 wt %, 25 wt % to 46 wt %, 25 wt % to 44 wt %, 25 wt % to 42 wt %, 25 wt % to 40 wt %, 25 wt % to 38 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 IMO may be present in an amount of 20 wt % to 45 wt % or 25 wt % to 35 wt % of the confectionery composition.

[0023] The at least one additional soluble dietary fiber can comprise 2% to 72% by weight of the confectionery composition, 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, 27% to 72% by weight, 28% to 72% by weight, 29% to 72% by weight, 30% to 72% by weight, 31% to 72% by weight, 32% to 72% by weight, 33% to 72% by weight, 34% to 72% by weight, 36% to 72% by weight, 37% to 72% by weight, 38% to 72% by weight, 39% to 72% by weight, 40% to 72% by weight, 41% to 72% by weight, 42% to 72% by weight, 43% to 72% by weight, 44% to 72% by weight, % to 50 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% to 48% by weight, 2% to 46% by weight, 2% to 45% by weight, 2% to 44% by weight, 2% to 42% by weight, 2% to 40% by weight, 2% to 38% by weight, 2% to 36% by weight, 2% to 35% by weight, 2% to 72% by weight, 4% to 70% by weight, 6% to 68% by weight, 8% to 66% by weight, 10% to 64% by weight, 10% to 62% by weight, 10% to 63% by weight, 10% to 64% by weight, 10% to 65% by weight, 10% to 66% by weight, 10% to 68% by weight, 10% to 69% by weight, 10% to 61% by weight, 10% to 62% by weight, 10% to 63% by weight, 10% to 64% by weight, 10% to 65% by weight, 10% to 66% by weight, 10% to 67% by weight, 10% to 68% by weight, 10% to 69 ... % 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 at least one additional soluble dietary fiber ingredient may be present in an amount of 10 wt % to 45 wt % of the confectionery composition.

[0024] The confectionery composition may include at least one fructan in an amount of 2% to 85% by weight of the confectionery composition; at least one isomalt-oligosaccharide in an amount of 2% to 60% by weight of the confectionery composition; and at least one additional soluble dietary fiber ingredient in an amount of 2% to 50% by weight of the confectionery composition.

[0025] The confectionery composition may include at least one fructan in an amount of 10% to 35% by weight of the confectionery composition; at least one isomalt-oligosaccharide in an amount of 25% to 35% by weight of the confectionery composition; and at least one additional soluble dietary fiber ingredient in an amount of 10% to 45% by weight of the confectionery composition.

[0026] The confectionery composition may be in the form of caramel, fudge, nougat, marshmallow, jelly or honeycomb.

[0027] The confectionery composition may include less than 35%, 30%, 25%, 20%, 15%, 10%, or 5% sugar by weight, or less than 4%, 3%, 2%, 1%, or 0.5% sugar by weight. In some embodiments, the confectionery composition may be substantially free of sugar or contain no sugar.

[0028] By "sugar" is meant a monosaccharide or disaccharide having an energy content of >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) and the like.

[0029] In some embodiments, the confectionery composition may include less than 10%, 5%, 4%, 3%, 2%, 1%, or 0.5% by weight sucrose, as well as substantially no or no sucrose.

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

[0031] The confectionery composition may include a sweetener. The sweetener may be an artificial sweetener and / or a natural sweetener.

[0032] The artificial sweetener may be selected from the group consisting of acesulfame, advantame, alitame, aspartame, aspartame-acesulfame, cyclamic acid, cyclamate, neohesperidin dihydrochalcone, neotame, saccharin, sucralose, rebaudioside A, rebaudioside D, rebaudioside M, and combinations thereof.

[0033] The natural sweetener may be selected from the group consisting of glycyrrhizin, monatin, osladine, stevioside, steviol glycoside, monk fruit, mogroside, and combinations thereof.

[0034] The confectionery composition 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 composition may include nougat and may include, in addition to at least one fructan: at least one isomaltooligosaccharide (IMO); and at least one additional 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.

[0036] The confectionery composition may include fudge and may include, in addition to at least one fructan: at least one isomaltooligosaccharide (IMO); and at least one additional soluble dietary fiber; 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 composition may include marshmallows and may include, in addition to at least one fructan: at least one isomaltooligosaccharide (IMO); and at least one additional 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, acids, coloring agents and flavoring agents, and combinations thereof.

[0038] The confectionery composition may include honeycomb sugar and may include, in addition to at least one fructan: at least one isomaltooligosaccharide (IMO); and at least one additional soluble dietary fiber; one or more ingredients selected from the group consisting of: egg powder, egg white protein, foaming agent, hydrocolloid (such as pectin, carrageenan, gum arabic, xanthan gum, modified starch, resistant starch and / or gelatin), thickener, preservative, water, acid, coloring agent and flavoring agent and combinations thereof.

[0039] The confectionery composition may comprise a jelly confectionery and may comprise, in addition to at least one fructan: at least one isomaltooligosaccharide (IMO); and at least one additional soluble dietary fiber; one or more ingredients selected from the group comprising: 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 composition may include caramel and may include, in addition to at least one fructan: at least one isomaltooligosaccharide (IMO); and at least one additional soluble dietary fiber; 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 composition may include less than 10% by weight of sugar alcohols, or less than 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, or 0.5% by weight of sugar alcohols. In some embodiments, the confectionery composition may be substantially free of sugar alcohols or free of sugar alcohols.

[0042] Advantageously, reducing the amount of sugar alcohols in the confectionery filling can reduce any potential laxative problems for the consumer.

[0043] By "sugar alcohol" is meant a sugar alcohol having an energy 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.

[0044] The confectionery composition may include less than 5 wt% low-energy sugars, or less than 4 wt%, 3 wt%, 2 wt%, 1 wt% or 0.5 wt% low-energy sugars. In some embodiments, the confectionery composition may be substantially free of low-energy sugars or free of low-energy sugars.

[0045] By "low-energy sugar" is meant sugar having an energy content of less than 2 kcal / g. Examples of low-energy sugars included in this term are tagatose, sorbitol, cellobiose, xylose, altrose, L-glucose, and psicose.

[0046] In a second aspect of the present invention there is provided a confectionery product comprising the confectionery composition according to the first aspect and at least one further confectionery material.

[0047] The confectionery composition may constitute a confectionery filling within a shell of an additional confectionery product. In some embodiments, the confectionery composition may constitute a layer in a layered product comprising at least one confectionery composition layer and at least one additional confectionery material layer. The confectionery composition layer may be between another additional confectionery material layer. The confectionery composition may be the center of a confectionery product.

[0048] The confectionery product may be chocolate or a chocolate product.

[0049] In such embodiments, the additional confectionery material may be a chocolate shell.

[0050] The confectionery composition according to the first aspect may be partially or completely surrounded by a chocolate shell. At least 50% of the outer surface of the confectionery composition 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 more than 10 cm, 9 cm, 8 cm, 7 cm, 6 cm, 5 cm, 4 cm, 3 cm, 2 cm, or 1 cm.

[0051] In one embodiment, the confectionery composition may be coated or wrapped by 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.

[0052] 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" herein includes materials in which all or part of the cocoa butter (CB) of chocolate defined by law or regulation is replaced by cocoa butter-like (CBE), cocoa butter substitute (CBS), cocoa butter substitute (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" used herein refers to a chocolate-like analog characterized by the presence of any amount of one or more cocoa solids from any part of cocoa beans or cocoa pods (which may be one or more selected from the group consisting of cocoa pulp, cocoa butter, cocoa powder, cocoa pulp, cocoa husks and cocoa shells).

[0053] The term "cocoa" as used in any context throughout this specification is also deemed to include the synonymous term "cacao".

[0054] The confectionery composition 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%, 80% by weight of the product. The chocolate shell may comprise 75% to 85% by weight of the product, or 76% to 85%, 77% to 85%, 78% to 85%, 79% to 85%, 80% to 85%, 75% to 84%, 75% to 83%, 75% to 82%, 75% to 81% or 75% to 80% by weight of the product.

[0055] 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%, 20% by weight of the product. The chocolate shell may comprise from 15% to 25% by weight of the product, or from 16% to 25%, 17% to 25%, 18% to 25%, 19% to 25%, 20% to 25%, 15% to 24%, 15% to 23%, 15% to 22%, 15% to 21% or 15% to 20% by weight of the product.

[0056] 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% total sugars.

[0057] 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.

[0058] 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.

[0059] It will be appreciated that in order for the product to reach up to 35% total sugars by weight of the chocolate product, some or all of the total sugars may be present in the chocolate shell.

[0060] 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.

[0061] 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.

[0062] The total sugar or total sucrose and / or glucose of the chocolate product 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% compared to a known reference "full sugar" or sucrose-based and / or glucose-based chocolate product. In some embodiments, the total sugar or total sucrose 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 of the chocolate product may be reduced by up to 755, up to 70%, up to 65%, up to 60%, up to 55%, up to 50% when compared to a known reference "full sugar" chocolate product. The total sugar may be reduced while maintaining the taste and texture of a "full sugar" or sucrose-based and / or glucose-based chocolate product including a confectionery filling.

[0063] The chocolate shell may comprise up to 35 wt% cocoa ingredients, such as cocoa liquor, cocoa butter, cocoa powder, cocoa liquor, cocoa shells and cocoa nibs, suitably up to 32 wt%, for example up to 30 wt% cocoa ingredients. The chocolate shell may comprise from 15 wt% to 35 wt% cocoa ingredients, suitably from 20 wt% to 30 wt%, for example from 25 wt% to 30 wt% cocoa ingredients.

[0064] The chocolate product may comprise at least 1 wt% total fat, or at least 2 wt%, or at least 3 wt% total fat. The chocolate product may comprise at most 20 wt%, 15 wt%, 10 wt%, or at most 5 wt% total fat, or at most 4 wt%, or at most 3 wt% total fat.

[0065] The confectionery product may be a confectionery composition according to the first aspect coated or wrapped with a chocolate shell. The chocolate shell may constitute a layer of coating material on a surface (preferably an outer surface) of the confectionery composition. 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.

[0066] In some embodiments, the chocolate shell may take 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.

[0067] The chocolate product may include a piece or block of a chocolate shell containing the confectionery composition of the present invention, and may include portions of chocolate shell and confectionery composition connected by, for example, break lines or areas.

[0068] The chocolate in the chocolate product can be non-dairy or low-dairy (usually referred to as pure and / or dark) chocolate, milk chocolate, compound chocolate or white chocolate. Preferably, the chocolate is pure chocolate, dark chocolate or milk chocolate.

[0069] The additional confectionery material may be a non-chocolate confectionery material.

[0070] The additional confectionery material may be a hard candy, a jelly candy, a chewy candy, a taffy, a fudge, a marshmallow, etc. In such embodiments, the additional confectionery material may be any material known to be present in a hard candy, a jelly candy, a chewy candy, a taffy, a fudge, or a marshmallow.

[0071] The confectionery 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.

[0072] Suitable packaging for the confectionery product may be reclosable or non-reclosable (or resealable or non-resealable) as known to those skilled in the art.

[0073] The confectionery product may be provided in single-serve formats and sizes.

[0074] A single portion may have a weight in the range of 10 g to 200 g.

[0075] In some embodiments, the confectionery product may be provided in a form and size intended to provide multiple portions. Multiple portions of the confectionery product may have a weight greater than 30g, 40g, 50g, 60g, 70g, 80g, 90g, 100g, 250g or greater than 500g.

[0076] When the confectionery product is a chocolate product, multiple portions of the chocolate product may constitute a single body. A single body of the chocolate product may have defined portions that are intended to be broken or torn off from the body of the chocolate product to provide a portion of the product. A suitable form of one body of the chocolate product may be a piece, a block or a bar.

[0077] In some embodiments, multiple servings of the chocolate product may be provided as a single block. Suitably, the bite-sized blocks may have a weight in the range of 1 g to 30 g. The bite-sized blocks may be individually packaged. Alternatively, the bite-sized blocks may not be individually packaged. A plurality of bite-sized blocks may be included in a suitable container. The container may be reclosable and / or resealable.

[0078] According to a third aspect of the present invention, there is provided a composition comprising:

[0079] a) at least one fructan in an amount of 2% to 85% by weight of the composition;

[0080] b) at least one isomalt-oligosaccharide in an amount of 2% to 60% by weight of the composition;

[0081] as well as

[0082] c) at least one additional soluble dietary fiber component in an amount of 2% to 50% by weight of the composition.

[0083] The invention statements regarding the confectionery composition of the first aspect of the invention are also applicable to the third aspect of the invention.

[0084] According to a fourth aspect of the present invention, there is provided a method of preparing the confectionery composition of the first aspect of the present invention, the method comprising the steps of combining at least one fructan, at least one isomaltooligosaccharide and at least one additional soluble dietary fiber.

[0085] Any suitable method of combining the ingredients of the confectionery composition known to those skilled in the art may be used.

[0086] According to another aspect of the invention, there is provided a method of preparing a confectionery product according to the second aspect of the invention, the method comprising the steps of providing a confectionery composition according to the first or third aspect of the invention and at least one further confectionery material as a filling, and depositing the confectionery composition into the further confectionery material.

[0087] In embodiments where the further confectionery material is a chocolate shell, the method may comprise the steps of providing a chocolate shell and providing a confectionery composition filling, depositing the confectionery composition filling into the chocolate shell and optionally sealing the chocolate shell.

[0088] The chocolate shell may be provided in any suitable shape, such as egg, animal, star, Santa Claus, etc.

[0089] 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, which defines an inner 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 deposited independently before the parts are attached to each other to provide a 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.

[0090] In some embodiments, the step of providing a 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 in the cavity. The mold may preferably be selected to match the shape and / or size of the chocolate product as detailed in the first aspect of the invention. The step of sealing the chocolate shell may comprise applying a chocolate backing on the first portion of the shell and on the filling included in the first portion to seal the shell, wherein the filling is enclosed within the shell.

[0091] The step of sealing the chocolate shell by attaching the two complementary mating parts of the shell to each other may adopt 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.

[0092] Alternatively, the method may comprise the steps of providing a confectionery composition of the present invention and at least one additional confectionery material, and coating the confectionery composition with the confectionery material.

[0093] In one embodiment wherein the confectionery material is a chocolate shell, the method may comprise the steps of providing a chocolate shell and providing a confectionery filling comprising the confectionery composition of the present invention, and coating the confectionery filling with the chocolate shell.

[0094] Any suitable coating method known to those skilled in the art may be used. Such a method may provide a chocolate shell layer on a surface of the confectionery filling. The surface may comprise an outer surface of the confectionery filling. The method may comprise 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.

[0095] In some embodiments, the coating step may include enveloping 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 the melted chocolate shell falling from an elevated position relative to the edible product. The melted chocolate shell may fall from an elevated trough or similar device supplied by a suitable container.

[0096] 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.

[0097] 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 dripping.

[0098] 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.

[0099] 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 manufacturing art.

[0100] The method may further comprise packaging the confectionery product to produce a packaged confectionery product.

[0101] 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 confectionery product of the second aspect of the present invention.

[0102] In some embodiments, the confectionery product of the second aspect of the invention is applied to a food product as a coating. In some embodiments, the confectionery product is applied as a melted coating and solidified. The food product may be a chocolate product or a non-chocolate product. Food products include, but are not limited to, those listed for the second aspect of the invention.

[0103] Any suitable coating method known to those skilled in the art may be used. Such methods may provide a confectionery product layer of the present invention on a surface of a food product. The surface may include an outer surface of the food product. The method may include coating a confectionery product layer 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.

[0104] In some embodiments, the method comprises wrapping a food product with the confectionery product of the present invention. The method may comprise passing the food product through a curtain or stream of the confectionery product of the present invention. The curtain or stream may be formed by the melting of the confectionery product of the present invention falling from an elevated position relative to the food product. The melting of the confectionery product of the present invention may fall from an elevated trough or similar device supplied by a suitable container.

[0105] In some embodiments, the method comprises dipping the food product into the melted confectionery product of the present invention. Suitable dipping methods include hand dipping and dipping the food product using suitable machines known in the art.

[0106] In some embodiments, the method comprises pan coating a food product with the confectionery product of the present invention. Pan coating is known to those skilled in the art and uses a rotary drum to coat a 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 dripping.

[0107] In some embodiments, the method includes filling a food product with the prepared confectionery product of the present invention. Any suitable filling method known to those skilled in the art can be used. The food product may include, but is not limited to, the food product described in the second aspect of the present invention, particularly confectionery and starch-containing products or baked products. The food product can be provided in the form of one or more shells, as described above for embodiments in which the confectionery product is provided as one or more shells. In some embodiments, the confectionery product in melted or pasty form can be extruded, injected or otherwise deposited into a cavity formed in the food product, and then optionally solidified.

[0108] As described above with respect to other aspects of the invention, the filled or coated food product may be packaged.

[0109] The method may further comprise packaging the confectionery product to produce a packaged confectionery product.

[0110] Further aspects of the invention may combine any features of other aspects of the invention described herein as desired or appropriate. DETAILED DESCRIPTION

[0111] In order to more clearly understand the present invention, one or more embodiments of the present invention are now described by way of example only:

[0112] Confectionery composition of the present invention

[0113] The following confectionery compositions of the present invention were prepared.

[0114] The confectionery composition of the present invention is prepared as a filling and the filling ingredients are combined using standard techniques.

[0115] The confectionery filling composition is relatively low in saturated fat, sugar (zero sucrose), and energy (calories), while still providing manufacturing quality, texture, and functionality comparable to standard "full sugar" or sucrose-based and / or glucose-based confectionery compositions.

[0116] Example 1: Caramel Confectionery Composition

[0117] The ingredients of the caramel confectionery composition are detailed in Table 1 below.

[0118] Table 1

[0119]

[0120] The confectionery filling comprises only minimal amounts of sugar in the form of lactose in milk powder and monosaccharides in the fibre ingredient composition, and sucrose is completely absent from the composition.

[0121] The confectionery composition is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0122] Example 2: Jelly Confectionery Composition

[0123] The ingredients of the jelly confectionery filling are detailed in Table 2 below.

[0124] Table 2

[0125]

[0126] The confectionery filling comprises only minimal amounts of sugar in the form of monosaccharides in the fibre ingredient composition and sucrose is completely absent from the composition.

[0127] The confectionery composition is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0128] Example 3: Nougat Confectionery Composition

[0129] The ingredients of the nougat confectionery filling are detailed in Table 3 below.

[0130] Table 3

[0131]

[0132] The confectionery filling comprises only minimal amounts of sugar in the form of monosaccharides in the fibre ingredient composition and sucrose is completely absent from the composition.

[0133] The confectionery composition is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0134] Example 4: Marshmallow Confectionery Composition

[0135] The ingredients of the marshmallow confectionery filling are detailed in Table 4 below.

[0136] Table 4

[0137]

[0138] The confectionery filling comprises only minimal amounts of sugar in the form of monosaccharides in the fibre ingredient composition and sucrose is completely absent from the composition.

[0139] The confectionery composition is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0140] Example 5: Fudge Confectionery Composition

[0141] The ingredients of the fudge confectionery composition are detailed in Table 5 below.

[0142] Table 5

[0143]

[0144] The confectionery filling comprises only minimal amounts of sugar in the form of lactose in milk powder and monosaccharides in the fibre ingredient composition, and sucrose is completely absent from the composition.

[0145] The confectionery composition is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0146] Example 6: Honeycomb Sugar Confectionery Composition

[0147] The ingredients of the honeycomb sugar confectionery composition are detailed in Table 6 below.

[0148] Table 6

[0149]

[0150] The confectionery filling comprises only minimal amounts of sugar in the form of lactose in milk powder and monosaccharides in the fibre ingredient composition, and sucrose is completely absent from the composition.

[0151] The confectionery composition is capable of providing texture and functionality equivalent to sucrose-based and / or glucose-based confectionery fillings.

[0152] Confectionery products of the present invention

[0153] The confectionery compositions of Examples 1 to 6 were used to prepare chocolate confectionery products of the present invention.

[0154] The confectionery compositions of Examples 1 to 6 were encased in a chocolate confectionery material. The chocolate was melted and tempered, and then the confectionery compositions of Examples 1 to 6 were fed through a chocolate curtain to produce an encased chocolate product including a center of the confectionery composition of Examples 1 to 6.

[0155] The confectionery filling composition can provide chocolate and confectionery products that are low in saturated fat, sugar and energy (calories). The resulting product has a taste and mouthfeel characteristic similar to chocolate products comprising sucrose-based and / or glucose-based confectionery fillings. In addition, the product provides a pure flavor, good mouthfeel and good hardness.

[0156] Furthermore, the confectionery composition enables the amount of sugar and calories in the overall product to be reduced while still providing manufacturing quality, texture and functionality equivalent to standard "full sugar" or sucrose-based and / or glucose-based chocolate products.

[0157] The above embodiments are described by way of example only. Many changes may be made without departing from the scope of the invention as defined in the appended claims.

Claims

1. A confectionery composition, comprising: a) at least one fructan; b) at least one isomaltooligosaccharide (IMO); as well as c) at least one additional soluble dietary fiber component.

2. The confectionery composition according to claim 1, wherein the at least one fructan is selected from the group consisting of inulin, fructooligosaccharides (FOS), levan, timothy fructan, rye fructan, neolevan, neoinulin, and combinations thereof.

3. The confectionery composition according to claim 1 or 2, wherein the at least one additional soluble dietary fiber component is selected from the group consisting of polydextrose, kestose, kestose, raffinose, galacto-oligosaccharides, galactotriose, oligomannosaccharides, mannotriose, mannotetraose, soy oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylosaccharides, 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 triose, niger tetraose, koji triose, koji tetraose, dextran, β-glucan, lichenin, isolichenin, and combinations thereof.

4. The confectionery composition according to any preceding claim, wherein the at least one fructan is present in an amount of 2 to 85 wt%, preferably 10 to 35 wt% of the confectionery composition.

5. The confectionery composition according to any preceding claim, wherein the at least one IMO may be present in an amount of 2 to 60 wt%, preferably 25 to 35 wt%, preferably 10 to 45 wt% of the confectionery composition.

6. The confectionery composition according to any preceding claim, wherein the at least one additional soluble dietary fiber ingredient may be present in an amount of 2 to 72 wt%, preferably 10 to 45 wt% of the confectionery composition.

7. The confectionery composition according to any preceding claim, wherein the composition comprises at least one fructan in an amount of 2 to 85 wt % of the confectionery composition; at least one IMO in an amount of 2 to 60 wt % of the confectionery composition; and at least one additional soluble dietary fiber ingredient in an amount of 2 to 50 wt % of the confectionery composition.

8. The confectionery composition according to claim 7, wherein the composition comprises at least one fructan in an amount of 10% to 35% by weight of the confectionery composition; at least one IMO in an amount of 20% to 45% by weight of the confectionery composition; and at least one additional soluble dietary fiber ingredient in an amount of 10% to 45% by weight of the confectionery composition.

9. The confectionery composition according to any preceding claim, wherein the confectionery composition is a caramel, fudge, nougat, marshmallow, jelly or honeycomb.

10. The confectionery composition according to any preceding claim, wherein the composition comprises less than 35 wt% sugar, or less than 30, 29, 28, 27, 26, 25, 20, 15, 10, 5, 4, 3, 2, 1 or 0.5 wt% sugar.

11. A confectionery composition according to any preceding claim, wherein the filling composition is substantially free of sucrose or free of sucrose.

12. The confectionery composition according to any preceding claim, wherein the composition comprises less than 10 wt% sugar alcohol, or less than 5 wt%, 4 wt%, 3 wt%, 2 wt%, 1 wt% or 0.5 wt% sugar alcohol.

13. A confectionery composition according to any preceding claim, wherein the filling composition is substantially free of sugar alcohols.

14. A confectionery composition according to any preceding claim, wherein the composition is substantially free of low-energy sugars.

15. A confectionery product comprising a confectionery composition according to any one of claims 1 to 14 and at least one further confectionery material.

16. A confectionery product according to claim 15, wherein the further confectionery material is a chocolate shell.

17. A confectionery product according to claim 15, wherein the additional confectionery material and the confectionery composition are present as separate layers.

18. A method of preparing a confectionery composition according to any one of claims 1 to 14, wherein the method comprises the following steps: At least one fructan, at least one isomaltooligosaccharide and at least one additional soluble dietary fiber component are combined.

19. A method of preparing a confectionery product according to any one of claims 15 to 16, wherein the method comprises the following steps: A confectionery composition and at least one additional confectionery material are provided, and the confectionery composition is deposited into the additional confectionery material.

20. A method of preparing a confectionery product according to any one of claims 15 to 16, wherein the method comprises the steps of: A confectionery composition and at least one additional confectionery material are provided, and the confectionery composition is coated with the confectionery material.

21. A method of providing a filled or coated food product, wherein the method comprises the steps of: Filling or coating a confectionery product according to any one of claims 15 to 16.

22. A packaged confectionery product according to any one of claims 15 to 16.

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