Fat-based confection composition comprising calcium carbonate

Abstract

A fat-based confection composition comprising from 1 wt% to 40 wt% of calcium carbonate, from 35 wt% to 65 wt% of fat, from 5 wt% to 45 wt% of sugar, from 2 wt% to 15 wt% of cocoa powder, and from 0.05 wt% to 1.0 wt% of an emulsifier, and wherein the calcium carbonate has a median diameter (D50) of from 1.2 microns to 8 microns.

Description

Technical Field

[0001] Fat-based confectionery compositions comprising calcium carbonate, use of such compositions for coating confectionery products, and confectionery products comprising the fat-based confectionery compositions. Background Art

[0002] Frozen dessert products may include fat-based dessert compositions, such as chocolate or chocolate analogue compositions. The formulation, particle size distribution and temperature of the composition affect the physical properties of the composition, such as rheology (The Science of Ice Cream: C. Clarke; RSC 2012, Ch 5).

[0003] In order to reduce the caloric content of fat-based sweet food compositions, a solution includes replacing one or more ingredients of the composition with ingredients having a lower caloric value. The substitute may be, for example, a filler or a modified filler. Typically, these fillers are fibrous materials such as microcrystalline cellulose (US 5,342,636). Alternatively, the substitute may be surface-reacted calcium carbonate (surface reacted calcium carbonate) (US2020 / 0187538 A1). However, the amount in which one or more ingredients are replaced by a filler is limited because such fillers absorb oil. The absorption of oil by fillers and / or surface-reacted calcium carbonate removes oil from the continuous fat phase of the composition, thereby changing the sensory and rheological properties of the composition. For fat-based sweet food compositions comprising fillers or surface-reacted calcium carbonate, in order to achieve similar sensory and rheological properties, the composition may need to add fat to the composition. The increase in the oil content of the fat-based composition increases the caloric content of the composition.

[0004] Optional ingredient particle sizes can be used in fat-based dessert compositions to change the rheological properties of fat-based dessert compositions. EP 3250042 A1 discloses a fat-based and / or oil-based dispersion containing up to 50 wt% of crystalline, semi-crystalline or amorphous organic or inorganic submicron ground particles or a mixture thereof and at least one emulsifier. The disclosed submicron ground particles [SMGP] can have a particle size of 0.1 to 1 micron and more than 50 vol% are in the particle size range of 0.1 to 0.3 microns. EP 3250042A1 discloses that adding submicron ground particles [SMGP] to a fat-based composition results in a constant or increased viscosity, wherein the plastic viscosity increases at a rate lower than the yield value.

[0005] In order to obtain a sweet product with sufficient calorie reduction, it is necessary to be able to reduce the calorie content of the fat-based sweet composition and the amount of the fat-based sweet composition present in each product. In addition, it is advantageous to reduce the saturated fatty acid content in the fat-based sweet composition, because the product with the saturated fatty acid content of reduction is considered to be healthier. In addition to reducing the calorie and saturated fatty acid content of the fat-based sweet composition, it is generally also necessary to realize the same or similar physical and organoleptic properties. Using the fat-based sweet composition to coat frozen desserts to obtain coated frozen dessert products, in addition to obtaining the same or similar brittleness, it is generally required that the coating is uniform and clear. For example, replacing the fat-based sweet composition of a coating such as chocolate (i.e., a coating with a brittleness that causes audible biting) will require the fat-based sweet composition to have the same or similar brittleness, so that the fat-based sweet composition becomes a suitable substitute. SUMMARY OF THE INVENTION

[0007] It has now been found that partial replacement of the non-fat solids of a fat-based dessert composition with calcium carbonate results in a fat-based dessert composition having lower calories, lower saturated fat, and having rheological properties (reduced Casson viscosity and increased Casson yield value) that enable the presence of a smaller amount of the fat-based dessert composition per product. Furthermore, the use of the fat-based dessert composition as a coating for frozen desserts results in a uniform coating of the frozen dessert, despite the fact that the fat-based dessert composition comprising calcium carbonate has a smaller volume per gram than the fat-based dessert composition comprising only non-fat solids. Additionally, advantageously, the clarity of the outline of the coated frozen dessert product is significantly improved.

[0008] More specifically, the present invention relates to a fat-based dessert composition comprising 1 wt% to 40 wt% of calcium carbonate, 35 wt% to 65 wt% of fat, 4 wt% to 45 wt% of sugar, 2 wt% to 15 wt% of cocoa powder and 0.05 wt% to 1.0 wt% of an emulsifier, wherein the calcium carbonate has a median particle diameter (D 50 ) and does not include a 15m 2 / g to 200m 2 The present invention also relates to the use of the fat-based dessert composition for coating frozen desserts or baked foods, and to a dessert product comprising the fat-based dessert composition. DETAILED DESCRIPTION OF THE INVENTION

[0010] A fat-based dessert composition comprising 1 wt% to 40 wt% of calcium carbonate, 35 wt% to 65 wt% of fat, 4 wt% to 45 wt% of sugar, 2 wt% to 15 wt% of cocoa powder and 0.05 wt% to 1.0 wt% of an emulsifier, wherein the calcium carbonate has a median particle size (D 50 ) and does not include a 15m 2 / g to 200m 2 / g of specific surface area of ​​the surface reacted calcium carbonate.

[0011] The fat-based dessert composition preferably comprises 35 wt% to 65 wt% fat, 35 wt% to 65 wt% non-fat solid particles, 0.05 wt% to 1.0 wt% emulsifier and 1 wt% to 40 wt% calcium carbonate, wherein the non-fat solid particles comprise calcium carbonate and the calcium carbonate has a median particle size (D ) of 1.2 microns to 8 microns. 50 ).

[0012] Fat-based dessert compositions refer to dessert compositions comprising non-fat solid particles dispersed in a continuous fat phase. The continuous fat phase refers to a composition comprising triglycerides. The non-fat solid particles include, for example, calcium carbonate, particles derived from cocoa solids (i.e., cocoa powder), dairy products such as skimmed milk powder (for dairy varieties), fillers, and sugars. The fat-based dessert composition may also include emulsifiers, flavoring agents, and coloring agents.

[0013] The fat-based dessert composition preferably comprises 35 wt% to 65 wt% of non-fat solid particles. In one embodiment of the present invention, the non-fat solid particles are selected from calcium carbonate, sugar, particles derived from cocoa solids, non-fat milk solids, fillers and mixtures thereof, wherein the calcium carbonate has a median particle size (D ) of 1.2 to 8 microns. 50 ) and does not include a 15m 2 / g to 200m 2 / g of specific surface area of ​​the surface reacted calcium carbonate.

[0014] Fillers may be insoluble fibers derived from plant-based materials, soluble fibers derived from starch, pectin and cellulosic materials, soluble proteins (eg, vegetable proteins), insoluble vegetable proteins and insoluble minerals (eg, calcium phosphate).

[0015] Calcium carbonate refers to naturally ground or precipitated calcium carbonate. Calcium carbonate does not mean calcium carbonate with porous particles, i.e. with intragranular pores and 15m 2 / g to 200m 2 / g of specific surface area, such as the surface-reacted calcium carbonate disclosed in US2020 / 0187538 A1. Calcium carbonate refers to particles with a specific surface area of ​​1m 2 / g to 12m 2 / g, 1.5m 2 / g to 11m 2 / g, 2.0m 2 / g to 10m 2 / g of particles with a specific surface area.

[0016] The fat-based confectionery composition comprises 1 to 40 wt% calcium carbonate, preferably 5 to 35 wt% calcium carbonate, more preferably 10 to 30 wt% calcium carbonate, more preferably 10 to 25 wt% calcium carbonate.

[0017] The calcium carbonate has a volume median particle size (D) of 1.2 to 8 microns, preferably 1.3 to 6 microns, more preferably 1.4 to 5 microns, more preferably 1.4 to 1.6 microns. v50 ).

[0018] The volume median particle size (D) was measured using a Malvern Mastersizer 2000 laser diffraction system. v50 The value) represents the diameter value such that 50% by volume of the particles have a diameter smaller than this value. v50 The method is described in EP3250042 A1.

[0019] The volume median particle size (D) was measured using a Malvern Mastersizer 2000 laser diffraction system. v90 The value) represents the diameter value such that 90% by volume of the particles have a diameter smaller than this value. v90 The method is described in EP3250042 A1.

[0020] The continuous fat phase (fat content) is a composition comprising a blend of one or more fats, one or more oils or one or more fats and one or more oils. Fats and oils can be obtained from natural sources such as plants, seeds and dairy products or their fractions, or synthetically prepared. Exemplary fats and oils include: palm oil, palm oil fractions such as palm stearin, palm kernel oil, cocoa butter, cocoa butter substitutes (replacer), cocoa butter equivalents (equivalent), coconut oil, high oleic liquid oil, sunflower oil, safflower oil, canola oil, corn oil, olive oil, cottonseed oil, linseed oil, almond oil, soybean oil, grape seed oil, rice bran oil, sesame oil, peanut oil, cream and mixtures thereof.

[0021] High oleic liquid oils include: high oleic sunflower oil, high oleic soybean oil, high oleic safflower oil and high oleic canola oil. The term canola oil is synonymous with rapeseed oil.

[0022] In one embodiment of the present invention, the fat is selected from palm oil, palm oil fractions, cocoa butter, cocoa butter substitutes, cocoa butter equivalents, coconut oil, high oleic acid liquid oil, sunflower oil, safflower oil, canola oil, corn oil, olive oil and mixtures thereof. US2017 / 0318831 describes cocoa butter and cocoa butter substitutes, and equivalents and substitutes are interchangeable terms and refer to fats that are interchangeable with cocoa butter, such as illipe butter, Borneo tallow and Shea butter.

[0023] In one embodiment of the present invention, the fat is selected from palm oil, palm oil fractions, cocoa butter, coconut oil, high oleic liquid oil, sunflower oil, canola oil, safflower oil, olive oil and mixtures thereof. In a preferred embodiment of the present invention, the fat is a blend of fats selected from palm oil, palm oil fractions, cocoa butter, coconut oil, high oleic liquid oil, sunflower oil, olive oil and mixtures thereof. Preferably, the fat is a blend of fats selected from cocoa butter, coconut oil, high oleic sunflower oil, high oleic safflower oil, high oleic canola oil, sunflower oil and olive oil.

[0024] The fat-based dessert composition comprises 35 to 65 wt% fat, preferably 40 to 65 wt% fat, 45 to 65 wt% fat, or even 48 to 55 wt% fat.

[0025] Fats and oils contain triglycerides containing saturated or unsaturated fatty acid chains. Triglycerides can be monounsaturated (MUFA), polyunsaturated (PUFA) or saturated (SAFA).

[0026] The fat-based dessert composition preferably comprises 10 to 35 wt% SAFA, 15 to 30 wt% SAFA, 20 to 30 wt% SAFA, 20 to 29 wt% SAFA, or even 21 to 28 wt% SAFA.

[0027] In one embodiment of the invention, the fat-based dessert composition comprises 45 to 65 wt% fat and 20 to 29 wt% SAFA.

[0028] Sugars include monosaccharides, disaccharides, oligosaccharides, polysaccharides, sugar alcohols and mixtures thereof. Monosaccharides include: glucose; fructose; galactose; and psicose. Disaccharides include: sucrose; lactose; and trehalose. Oligosaccharides generally have a degree of polymerization (DP) of 3 to 10, for example: low molecular weight dextran, low molecular weight dextrin, maltodextrin and oligofructose (FOS). Polysaccharides generally have a DP greater than 10, for example: starch and inulin. Sugar alcohols include maltitol, xylitol, sorbitol, erythritol and mannitol. Sugars are preferably selected from monosaccharides, disaccharides and mixtures thereof. Preferably, sugars are selected from glucose, fructose, galactose, psicose, sucrose, lactose, trehalose and mixtures thereof.

[0029] Sugar generally provides sweetness to fat-based dessert compositions. Sugar can be added to fat-based dessert compositions as a sugar ingredient, or can be added as another component such as non-fat solid particles, for example cocoa powder can contain polysaccharides. "Sugar" refers to the total sugar content of the fat-based dessert composition, including sugars derived from any ingredients and added sugars. "Added sugar" refers to sugars added to the fat-based dessert composition as a sugar ingredient, such as sucrose.

[0030] The fat-based dessert composition comprises 5wt% to 45wt% sugar, for example 20wt% to 45wt% sugar. Preferably, the fat-based composition comprises 10wt% to 35wt% sugar, preferably 15wt% to 30wt% sugar, preferably 20wt% to 28wt% sugar.

[0031] Cocoa powder is cocoa presscake obtained by processing cocoa liquor obtainable from cocoa beans. Typically, cocoa powder contains 10 to 12 wt% fat and 88 to 90 wt% non-fat cocoa solids (The Science of Ice Cream: C. Clarke; RSC 2012, Ch 3).

[0032] The emulsifier is preferably selected from lecithin, ammonium phosphatides, PGPR and mixtures thereof. The lecithin may be, for example, sunflower lecithin or soya lecithin. Preferably, the emulsifier is selected from sunflower lecithin, soya lecithin and mixtures thereof.

[0033] In one embodiment of the present invention, the fat-based dessert composition comprises 0.05 wt % to 1.0 wt % of the emulsifier, 0.1 wt % to 0.5 wt % of the emulsifier, 0.15 wt % to 0.35 wt % of the emulsifier.

[0034] The fat-based dessert composition may also contain additional ingredients, such as one or more coloring agents and / or one or more flavoring agents. The Science of Ice Cream: C. Clarke; Chapter 3 of RSC 2012 and Ice Cream'7 th Exemplary coloring and flavoring agents are described in Chapter 4 of Ed., Goff and Hartel, 2013 Springer, New York.

[0035] In an embodiment of the invention, the fat-based dessert composition has a volume of 0.55 to 0.98 ml / g, 0.65 to 0.96 ml / g, 0.70 to 0.90 ml / g.

[0036] In one embodiment of the invention, the fat-based dessert composition has a Casson viscosity of 0.05 to 0.50 Pa.s measured at 40°C, 0.07 to 0.40 Pa.s measured at 40°C, and 0.10 to 0.35 Pa.s measured at 40°C.

[0037] In one embodiment of the invention, the fat-based dessert composition has a Casson Yield Value of the composition of 0.05 Pa to 5.0 Pa measured at 40°C, 0.15 Pa to 3.5 Pa measured at 40°C, 0.2 Pa to 3.0 Pa measured at 40°C, 0.5 Pa to 2.5 Pa measured at 40°C.

[0038] The fat-based dessert composition comprises 1 wt% to 40 wt% of calcium carbonate, 35 wt% to 65 wt% of fat, 4 wt% to 45 wt% of sugar (e.g. 20 wt% to 45 wt% of sugar), 2 wt% to 15 wt% of cocoa powder, 0.05 wt% to 1.0 wt% of an emulsifier, and wherein the calcium carbonate has an average particle size of 1.2 microns to 8 microns and does not include particles having an average particle size of 15 microns. 2 / g to 200m 2 / g of surface-reacted calcium carbonate, which is preferably prepared by a method comprising the following steps:

[0039] (a) mixing and kneading the fat-based dessert composition ingredients to form a dispersion;

[0040] (b) refining the dispersion of step (a) until the particles of the dispersion have a D v90 Less than 50 microns;

[0041] (c) optionally conching the dispersion of step (b);

[0042] (d) optionally fluidizing the dispersion of step (b) or (c).

[0043] Mixing and heating can be carried out in equipment such as a ball mill. Mixing refers to adding ingredients to the dispersion. Kneading refers to processing into a paste, for example, using a kneading arm. Refining refers to grinding the dispersion, for example, in a roller refiner. Grinding refers to stirring and mixing, optionally accompanied by heating. Fluidization refers to adding fat to the dispersion to adjust the fat content of the fat-based dessert composition to achieve the desired rheology of the fat-based dessert composition. The method steps and equipment are described in Chapter 2 (Chocolate Manufacture, S. Beckett) of Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (2009, ISBN: 978-1-84569-390-9) and Chapter 9 (Cocoa bean processing and the manufacture of chocolate) of The International Cocoa Trade by Robin Dand (2011, ISBN: 978-0-85709-125-3).

[0044] The present invention also relates to the use of fat-based sweets compositions for coating frozen desserts or baked goods. Such use will form a coated frozen dessert product or a coated baked food. The coated baked food can be, for example: a biscuit coated with a fat-based frozen dessert composition; a wafer cone or a waffle cone, typically, the coating is located on the inner surface of the cone. The coated baked food may additionally include a frozen dessert (added after the coating has been applied) to form a frozen dessert cone product. The fat-based sweets composition may exist as part or all of the coating of the frozen dessert to form part or all of the coated frozen dessert product. Alternatively, the fat-based sweets composition may exist as a topping. Alternatively, as described in WO 2017 / 001372 A1, the fat-based sweets composition may be applied to the container to coat the interior of the container before adding the frozen dessert. Chapter 5 of The Science of Ice Cream by Chris Clarke (2012, ISBN: 0-85404-629-1) and Chapter 5 of Ice Cream by H. Douglas Goff and Richard W. Hartel (2013, thExemplary coated frozen confectionery products and apparatus and methods for coating are described in Chapter 9 of 1978-1-4614-6096-1.

[0045] The fat-based dessert composition used as a coating for a frozen dessert or a frozen dessert baked product may also be referred to as a fat-based frozen dessert coating composition or a frozen dessert coating composition.

[0046] A fat-based frozen dessert coating composition refers to a composition that, when in liquid form and applied to the surface of a frozen dessert or baked food, solidifies upon or shortly after contact with the frozen dessert or baked food. A frozen dessert coating composition refers to a fat-based edible material used to form a coating on the surface of a frozen dessert or baked food.

[0047] The coated frozen confectionery product may be prepared by a method comprising the following steps:

[0048] (a) heating a fat-based confectionery composition to a temperature of 35°C to 55°C;

[0049] (b) dipping the frozen confection into the heated fat-based confection composition of step (a);

[0050] (c) cooling the coated frozen confectionery product of step (b).

[0051] The method may further comprise the step (d):

[0052] (d) optionally hardening the cooled product of step (c).

[0053] The food product may be coated with the frozen dessert coating composition by spraying. For example, by a method for preparing a coated frozen dessert product, the method comprising the steps of:

[0054] (a) heating a fat-based confectionery composition to a temperature of 35°C to 55°C;

[0055] (b) spraying the heated fat-based dessert composition of step (a) onto a food;

[0056] (c) cooling the coated food of step (b).

[0057] The method may further comprise the step (d):

[0058] (d) optionally hardening the cooled coated food product of step (c).

[0059] The present invention relates to the use of a fat-based confectionery composition for coating frozen confectionery or baked goods.

[0060] In another embodiment, the present invention relates to the use of a fat-based confectionery composition for coating a frozen confectionery to obtain a coated frozen confectionery product, wherein the coating is applied by dipping, ie dipping the frozen confectionery into a container comprising the fat-based confectionery composition.

[0061] In another embodiment, the present invention relates to the use of a fat-based confectionery composition for coating a frozen confectionery to obtain a coated frozen confectionery product, wherein the coating is applied by spraying.

[0062] Methods for dipping, spraying and coating are described, for example, in US 2017 / 0318831 A1 and WO 2017 / 001372 A1.

[0063] In another embodiment, the present invention relates to a dessert product comprising a fat-based dessert composition. For example, the dessert product may comprise a frozen dessert and a fat-based dessert composition; and / or the dessert product comprises a baked product and a fat-based dessert composition.

[0064] In another embodiment of the present invention, the present invention is directed to a coated frozen dessert product comprising a fat-based dessert composition, wherein the coating thickness of the coated frozen dessert product is 0% to 30%, 1% to 20%, 2% to 15%, 3% to 13%.

[0065] In another embodiment, the present invention relates to a frozen dessert product comprising a frozen dessert and a fat-based dessert composition, wherein the fat-based dessert composition may be a sauce, an inclusion, a coating or a topping. BRIEF DESCRIPTION OF THE DRAWINGS

[0066] Figure 1 : A coated frozen dessert product comprising a frozen dessert coating composition corresponding to Example 1.

[0067] Figure 2 : A coated frozen dessert product comprising a frozen dessert coating composition corresponding to the comparative example. Example

[0068] General method 1:

[0069] Preparation of fat-based dessert compositions

[0070] Sugar (sucrose) and calcium carbonate were added to the preheated mill grinding chamber [ball mill, 50°C] and mixed and kneaded. The remaining non-fat solids were added and the mixture was kneaded and refined until the D of the mixture particles measured using a Draper external digital micrometer was 0.1447 W / cm2. v90Less than 30 microns. The fat and optional emulsifier are heated to 45°C and added to the refined non-fat solid mixture to form a dispersion. The resulting fat-based dessert composition is removed from the grinder, cooled to -25°C and stored.

[0071] General Method 2:

[0072] Preparation / thickness measurement method of coated frozen confectionery products

[0073] The fat-based dessert composition was prepared according to General Method 1 and heated to 40°C. A frozen dessert bar product was prepared, and an exemplary frozen dessert is described in The Science of Ice Cream: C. Clarke; RSC 2012. The frozen dessert was held by a stick and immersed in the fat-based dessert composition. The fat-based frozen dessert composition was solidified and formed into a coated frozen dessert product. The coated frozen dessert product was sliced ​​longitudinally and the thickness of the fat-based dessert composition coating was measured using a Zeiss Smartzoom 5 digital microscope equipped with Smartzoom 5.ink software v1.4. The thickness of the fat-based dessert composition at several locations around the periphery of the sample was calculated to calculate the average thickness of the fat-based dessert composition.

[0074] General Method 3:

[0075] Experimental Method for Measuring the Rheology of Frozen Dessert Coating Compositions

[0076] Chocolate and oil rheology measurements were performed at 40°C on a Physica MCR501 using a 17 mm profiled cup and bob (cc17-0-25 / p6 and c-cc17 / T200 / SS / P).

[0077] This method is a step method:

[0078] Step 1 is to pre-shear the material at a shear rate of 5 1 / s.

[0079] Step 2 was a shear rate ramp from 2 1 / s to 50 1 / s in 3 min.

[0080] Step 3: Constant shear rate of 50 1 / s for 1 min

[0081] Step 4 was a shear rate ramp from 50 1 / s to 2 1 / s in 3 min.

[0082] Only step 4 is analyzed to extract the Casson parameters. The data analyzed is from 50 1 / s to 5 1 / s. The square root of stress is plotted on the y-axis and the square root of shear rate is plotted on the x-axis. The square of the slope gives the Casson viscosity and the square of the intercept gives the Casson yield value.

[0083] Embodiments 1 to 3:

[0084] Frozen dessert coating compositions having compositions according to Table 1 were prepared according to General Method 1 .

[0085] Casson viscosity and Casson yield value were measured according to General Method 3.

[0086] Coated frozen confectionery products were prepared and the coating thickness was measured according to General Method 2.

[0087] Table 1: Frozen dessert coating compositions containing calcium carbonate

[0088]

[0089] Table 1 illustrates a method for preparing a granular composition comprising 1 wt% to 40 wt% calcium carbonate, 35 wt% to 65 wt% fat, 20 wt% to 45 wt% sugar and 2 wt% to 15 wt% cocoa powder, 0.05 wt% to 1.0 wt% emulsifier and wherein the calcium carbonate has a median particle size (D 50 ) has a significantly reduced Casson viscosity and a significantly increased Casson yield value.

[0090] For example, Example 1 (containing 18.5 wt % of the median particle size (D v50 ) having a fat-based dessert composition with 1.5 microns of calcium carbonate) has a reduced Casson viscosity of 0.10 Pa.S and a significantly increased Casson yield value of 0.72 Pa compared to 0.11 Pa of the comparative example.

[0091] Significantly reducing the Casson viscosity of the fat-based dessert composition and significantly increasing the Casson yield value of the fat-based dessert composition results in a reduction in the pick-up weight of the fat-based dessert composition, and therefore a reduction in the total amount of the composition present in each coated frozen dessert product. Comparison of the comparative example with Examples 2 and 3 shows that an increase in the calcium carbonate content of the fat-based dessert composition from 0 wt% (Comparative Example) to 11.8 wt% (Example 3) or 20 wt% (Example 2) results in a reduction in the pick-up weight of the fat-based dessert composition per product, for example, 5.7% (Example 3) and 17.2% (Example 2), respectively.

[0092] The coated frozen dessert products containing less fat-based dessert composition have a lower calorie content contributed by the dessert composition because there is less frozen dessert composition per coated frozen dessert product. Compared to the comparative example not containing calcium carbonate, the calorie content of the compositions of Examples 1 to 3 is reduced by 10.8%, 15.4% and 7.9%, respectively.

[0093] Includes volume median particle size (D v50 Another advantage of the fat-based dessert composition having a calcium carbonate content of 1.2 to 8 microns is that even though less fat-based dessert composition is present per product, the uniformity of the coating is significantly improved compared to a fat-based dessert composition without calcium carbonate (i.e., the comparative example). This is demonstrated by the 40% change in thickness of the coating composition not containing calcium carbonate compared to the median particle size (D ) of the coating composition containing 18.5 wt %. v50 ) is 1.5 microns of calcium carbonate fat-based dessert composition (Example 1) 11% change in thickness. In addition, as Figure 1 and 2 It was demonstrated that the definition of the outlines of the coated frozen confectionery products was significantly increased. Figure 1 and 2 This indicates that, despite the reduction in volume of the fat-based confectionery composition, the coating is more uniform and improves the definition of the outline of the coated frozen confectionery product shape. It is believed that the opacity of the fat-based confectionery composition is increased by the addition of calcium carbonate.

[0094] Examples 4 to 13

[0095] Examples 4 to 13 were prepared according to General Method 1. The compositions included calcium carbonate as provided in Table 2. All examples included a volume median particle size (Dv 50 ) is 1.5 microns of calcium carbonate.

[0096] The rheological properties of the compositions of Examples 4 to 13 were measured according to General Method 3.

[0097] Table 2: Frozen dessert coating compositions containing different amounts of calcium carbonate and corresponding rheological values

[0098]

[0099] Table 2 shows that the median particle size (D 50 ) is 1.5 microns to the fat-based dessert composition to reduce the Casson viscosity of the fat-based dessert composition and increase the Casson yield value of the fat-based dessert composition. Table 2 shows that increasing the amount of calcium carbonate present in the fat-based dessert composition correspondingly reduces the Casson viscosity and increases the Casson yield value.

Claims

1. A fat-based sweet food composition comprising 1 wt% to 40 wt% of calcium carbonate, 35 wt% to 65 wt% of fat, 5 wt% to 45 wt% of sugar, 2 wt% to 15 wt% of cocoa powder and 0.05 wt% to 1.0 wt% of an emulsifier, wherein the calcium carbonate has a median particle size (D ) of 1.2 to 8 microns. 50 ) and does not include a 15m 2 / g to 200m 2 / g of specific surface area of ​​the surface reacted calcium carbonate.

2. The fat-based dessert composition according to claim 1, wherein the calcium carbonate has an average particle size of 1.3 microns to 6 microns.

3. A fat-based dessert composition according to claim 1 or claim 2 comprising 10 to 30 wt% calcium carbonate.

4. A fat-based dessert composition according to any one of claims 1 to 3, wherein the composition comprises 20 wt% to 30 wt% saturated fatty acids.

5. A fat-based dessert composition according to any one of claims 1 to 4, wherein the fat is selected from palm oil, palm oil fractions, cocoa butter, coconut oil, high oleic liquid oil, sunflower oil, olive oil and mixtures thereof.

6. A fat-based dessert composition according to any one of claims 1 to 5, wherein the sugar is selected from monosaccharides, disaccharides and mixtures thereof.

7. A fat-based dessert composition according to any one of claims 1 to 6, wherein the emulsifier is selected from lecithin, ammonium phosphate, PGPR and mixtures thereof.

8. A fat-based confectionery composition according to any one of claims 1 to 7, wherein the composition has a Casson viscosity of 0.05 to 0.50 Pa.s measured at 40°C.

9. A fat-based confectionery composition according to any one of claims 1 to 8, wherein the composition has a Casson Yield Value of from 0.05 Pa to 5.0 Pa measured at 40°C.

10. The fat-based dessert composition according to any one of claims 1 to 9, wherein the volume of the fat-based dessert composition is 0.55 ml to 0.98 ml per gram.

11. Use of a fat-based confectionery composition according to any one of claims 1 to 10 for coating frozen confectionery or baked goods.

12. Use according to claim 11, wherein the fat-based confectionery composition is applied by dipping or spraying.

13. A confectionery product comprising a fat-based confectionery composition according to any one of claims 1 to 10.

14. The confectionery product according to claim 13, wherein the confectionery product comprises a frozen confectionery and the fat-based confectionery composition.

15. A frozen confectionery product according to claim 13 or claim 14, wherein the confectionery product comprises a baked good and the fat-based confectionery composition.

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