Method of making fat-based confectionery composition

Abstract

A method of preparing a fat-based confection composition comprising calcium carbonate and a sugar, the method comprising the steps of: mixing and heating a composition comprising non-fat solid particles, fat, and an emulsifier to form a dispersion wherein the non-fat solid particles comprise a sugar and calcium carbonate; and refining the particles of the dispersion to have a Dv90 of less than 50 microns.

Description

Technical Field

[0001] A method for preparing a fat-based dessert composition comprising calcium carbonate and sugar, a fat-based dessert composition obtainable by the method, uses of the fat-based dessert composition and products prepared therefrom. Background Art

[0002] Sweet food products can include one or more fat-based sweet food compositions. Such fat-based sweet food compositions include, for example, chocolate or chocolate analogs. These fat-based sweet food compositions can be present in the sweet food products in the form of coatings, toppings, sauces or inclusions. The formulation, particle size distribution and temperature of the fat-based sweet food composition affect the physical properties of the composition, such as rheology. The rheology of the fat-based sweet food composition determines the physical properties of the composition during processing and as a component of the sweet food product. For example, when applied to, for example, frozen desserts, very viscous compositions can result in thick coatings of fat-based compositions (The Science of Ice Cream: C. Clarke; RSC 2012, Ch 5).

[0003] A typical method for preparing a chocolate or chocolate analog composition comprises the steps of mixing, heating and optionally kneading the composition ingredients at 40°C or higher; subsequently refining and optionally conching the composition, and then optionally fluidizing and optionally cooling the fluidized 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 (Cocoabean processing and the manufacture of chocolate) of Robin Dand's The International Cocoa Trade (2011, ISBN: 978-0-85709-125-3).

[0004] The rheology of fat-based dessert compositions is also affected by the presence of water in the composition. Adding water to fat-based dessert compositions such as chocolate or chocolate analog compositions is generally avoided because water can hydrate the sugar particles. The hydration of sugar particles strengthens the interaction between them and significantly increases the viscosity of the composition (The Science of Ice Cream: C. Clarke; RSC 2012, Ch 5).

[0005] When water is present in the fat-based sweet food composition, it is usually introduced by the water of the residual amount present in both milk solids and hygroscopic sugar. In addition, if the fat-based sweet food composition is used for, for example, coating frozen desserts by using a dipping tank (dippingtank), water is transferred from the frozen dessert material that is immersed. Therefore, it is usually avoided to use sugar or other highly hygroscopic ingredients in the fat-based sweet food composition. In addition, the fat-based composition used for the method such as needing non-anhydrous conditions or coating the method for frozen desserts by dipping has a limited use duration, because the amount of water present in the fat-based sweet food composition increases along with the use time, and causes viscosity to be too high so that required coating thickness can not be achieved. Then the aqueous fat-based sweet food composition is discarded as waste product.

[0006] There is a need for fat-based compositions to have greater resilience to rheological effects caused by the presence of water in the composition. This increased resilience would enable existing fat-based compositions to tolerate greater amounts of water in processes that require the composition to be in contact with a water source (such as coating a sweet by dipping) or in non-anhydrous process conditions. Increased resilience of fat-based dessert compositions to water would result in fat-based dessert compositions having a longer shelf life and thus reduced waste.

[0007] In addition, the fat-based sweet food composition with increased adaptability to the presence of water will enable more types of non-fat solid particles to be present in the fat-based sweet food composition. For example, a sugar (such as sucrose) with lower hygroscopicity can be replaced by a sugar (such as fructose) with higher hygroscopicity. If a sugar (such as fructose) with higher hygroscopicity and higher sweetness perception is substituted with a sugar (such as sucrose) with lower hygroscopicity and lower sweetness perception, then a fat-based sweet food composition with reduced sugar content but identical or similar sweetness levels can be prepared. This will enable the reduction of the sugar present in the fat-based sweet food composition, and therefore reduce calories, without affecting the physical properties of the composition. SUMMARY OF THE INVENTION

[0009] It has now been found that a fat-based dessert composition prepared by a method comprising the following steps (a) to (h) produces a composition that is more resilient to rheological effects caused by the presence of water in the composition than fat-based dessert compositions prepared according to known methods, such as those disclosed 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 Robin Dand's The International Cocoa Trade (2011, ISBN: 978-0-85709-125-3).

[0010] It is believed that the addition of calcium carbonate to the process for preparing a fat-based confectionery composition makes it possible to reduce sugar-water interactions and thus increase the adaptability of the fat-based confectionery composition to the influence of water on the rheology of the composition.

[0011] More specifically, the present invention relates to a method for preparing a fat-based dessert composition comprising the following steps:

[0012] (a) mixing and heating a composition comprising non-fat solid particles, fat and an emulsifier to form a dispersion, wherein the non-fat solid particles include sugar and calcium carbonate;

[0013] (b) optionally admixing additional non-fat solid particles;

[0014] (c) optionally kneading the composition of step (a) or (b);

[0015] (d) refining the particles of the dispersion of step (a), (b) or (c), wherein the particles of the dispersion have a D of less than 50 microns. v90 ;

[0016] (e) optionally blending additional fat and an emulsifier into the dispersion of step (d);

[0017] (f) optionally grinding the dispersion of step (d) or (e);

[0018] (g) optionally fluidizing the product of step (d), (e) or (f); and

[0019] (h) optionally cooling to less than 10°C.

[0020] The invention also relates to a fat-based confectionery composition obtainable by this method, wherein the sugar comprises fructose, the use of the fat-based confectionery composition for coating a confectionery product, and a coated confectionery product comprising the fat-based confectionery composition. DETAILED DESCRIPTION OF THE INVENTION

[0022] A method for preparing a fat-based dessert composition comprising the following steps:

[0023] (a) mixing and heating a composition comprising fat, non-fat solid particles and an emulsifier to form a dispersion, wherein the non-fat solid particles include sugar and calcium carbonate;

[0024] (b) optionally blending additional non-fat solid particles into the dispersion of step (a),

[0025] (c) optionally kneading the dispersion of step (a) or (b);

[0026] (d) refining the particles of the dispersion of step (a), (b) or (c) to obtain a dispersion wherein the particles of the dispersion have a D of less than 50 microns; v90 ;

[0027] (e) optionally blending additional fat and an emulsifier into the dispersion of step (d);

[0028] (f) optionally grinding the dispersion of step (d) or (e);

[0029] (g) optionally fluidizing the product of step (d), (e) or (f);

[0030] (h) optionally cooling to less than 10°C.

[0031] In one embodiment of the present invention, the non-fat solid particles of step (a) are selected from the group consisting of sugar, calcium carbonate, particles derived from cocoa solids, non-fat milk solids, bulking agents and mixtures thereof.

[0032] In another embodiment of the present invention, the non-fat solid particles of step (a) are selected from sugar and calcium carbonate, and the additional non-fat solid particles of step (b) are selected from sugar, calcium carbonate, particles derived from cocoa solids, non-fat milk solids, fillers and mixtures thereof.

[0033] In one embodiment of the invention, step (a) is heated to a temperature greater than 40°C, preferably from 40°C to 80°C, from 42°C to 70°C, or even from 45°C to 60°C.

[0034] In one embodiment of the present invention, the dispersion of step (f) is heated to 45 to 90°C, preferably 45 to 80°C, or even 45 to 70°C.

[0035] In one embodiment of the present invention, the particles of the dispersion of step (a), (b) or (c) are refined in step (d) to obtain a dispersion wherein the particles of the dispersion have a D of less than 50 microns. v90 , preferably wherein the particles of the dispersion have a D of less than 40 microns v90 , wherein the particles of the dispersion have a D less than 35 microns v90 , or even wherein the particles of the dispersion have a D of less than 30 microns v90 .

[0036] The volume median particle size 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 EP 3250042 A1.

[0037] Mixing and heating can be carried out in equipment such as a ball mill. Blending 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).

[0038] The present invention also relates to a fat-based dessert composition obtainable by the method for preparing a fat-based dessert composition, wherein the fat-based dessert composition comprises 1 wt% to 40 wt% of calcium carbonate and 20 wt% to 45 wt% of sugar, wherein the sugar comprises fructose, and wherein the particles of the composition have a D of less than 50 microns. v90 , and wherein step (a) of the method comprises mixing and heating a composition comprising non-fat solid particles, fat and an emulsifier to form a dispersion, wherein the non-fat solid particles comprise fructose and calcium carbonate.

[0039] Fat-based sweet food composition refers to a sweet food composition comprising non-fat solid particles dispersed in a continuous fat phase. Non-fat solid particles are uniformly dispersed in a continuous fat phase. A continuous fat phase refers to a composition comprising triglycerides. A continuous fat phase (fat component) 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 fractions thereof, or can be synthetically prepared.

[0040] Exemplary fats and oils include: palm oil, palm oil fractions such as palm stearin, palm kernel oil, 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, cottonseed oil, linseed oil, almond oil, soybean oil, grapeseed oil, rice bran oil, sesame oil, peanut oil, butter 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 butter, and Shea butter.

[0041] 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.

[0042] 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 liquid oil, sunflower oil, safflower oil, canola oil, corn oil, olive oil and mixtures thereof.

[0043] 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.

[0044] The fat-based confectionery composition preferably comprises 35 to 65 wt% fat, 40 to 65 wt% fat, 45 to 65 wt% fat, more preferably 48 to 55 wt% fat.

[0045] Fats and oils include triglycerides containing saturated or unsaturated fatty acid chains. Triglycerides can be monounsaturated (MUFA), polyunsaturated (PUFA) or saturated (SAFA).

[0046] The fat-based dessert composition preferably comprises 10 to 35 wt% SAFA, 15 to 30 wt% SAFA, 20 to 29 wt% SAFA, or even 21 to 28 wt% SAFA.

[0047] In one embodiment of the invention, the fat-based dessert composition comprises 45 to 65 wt% fat and 20 to 29 wt% SAFA.

[0048] In one embodiment of the invention, the fat has a solid fat content greater than 90% at -18°C, greater than 80% at -12°C and greater than 50% at 0°C, a solid fat content greater than 92% at -18°C, greater than 85% at -12°C and greater than 60% at 0°C, a solid fat content greater than 94% at -18°C, greater than 87% at -12°C and greater than 70% at 0°C.

[0049] Non-fat solid particles include, for example, calcium carbonate; particles derived from cocoa solids (i.e., cocoa powder); non-fat milk solids; fillers and sugars. Fillers can be insoluble fibers derived from plant-based materials, soluble fibers derived from starch, pectin and cellulose materials, soluble proteins (e.g., plant proteins), insoluble plant proteins and insoluble minerals (e.g., calcium phosphates).

[0050] 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 of ​​. The measurement method is provided in US 2020 / 0187538A1.

[0051] The calcium carbonate has a volume median particle size (D) of 1.2 to 8 microns, 1.3 to 6 microns, more preferably 1.4 to 5 microns, more preferably 1.4 to 1.6 microns. v50 ).

[0052] 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.

[0053] 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.

[0054] Particles derived from cocoa solids refer to any product derived from cocoa beans, and include cocoa powder. Cocoa powder is a cocoa pressed cake obtained by processing cocoa liquor obtainable from cocoa beans. Typically, cocoa powder contains 10wt% to 12wt% fat and 88wt% to 90wt% non-fat cocoa solids (The Science of Ice Cream: C. Clarke; RSC 2012, Ch 3). Particles derived from cocoa solids are intended to include materials derived from cocoa, such as cocoa fibers or cocoa shell fibers or carob.

[0055] Non-fat milk solids refers to dairy products such as skimmed milk powder, whey powder or buttermilk powder. Non-fat milk solids and their sources are described in 'Ice Cream' H. Goff and R. Hartel, Springer 7th edition, 2013, pages 60-65.

[0056] 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 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. Preferably, sugars are selected from glucose, fructose, galactose, psicose, sucrose, lactose, trehalose and mixtures thereof.

[0057] Sugar generally provides sweetness for fat-based sweet food composition.Sugar can be added in fat-based sweet food composition as sugar ingredient, or can be added as another component of non-fat solid particles, for example cocoa powder can comprise polysaccharide." sugar (sugars) " refers to the total sugar content of fat-based sweet food composition, comprises the sugar and the sugar added derived from any composition.Term " sugar (sugars) " and " sugar (sugar) " are synonymous, and can be used interchangeably, and " sugar (sugars) " and " sugar (sugar) " are intended to refer to the total content of sugar in fat-based sweet food composition." added sugar " refers to the sugar added in fat-based sweet food composition as sugar ingredient, for example sucrose.

[0058] The fat-based dessert composition comprises 5wt% to 45wt% sugar, for example 20wt% to 45wt% sugar. The fat-based dessert composition preferably comprises 10wt% to 35wt% sugar, 15wt% to 30wt% sugar, or even 20wt% to 28wt% sugar.

[0059] 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.

[0060] 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.

[0061] In a preferred embodiment, the fat-based dessert composition comprises 1 wt% to 40 wt% calcium carbonate and 20 wt% to 45 wt% sugar.

[0062] In a preferred embodiment, the fat-based dessert composition comprises 1 wt% to 40 wt% calcium carbonate and 20 wt% to 45 wt% sugar, wherein the sugar comprises fructose.

[0063] In a preferred embodiment, the fat-based dessert composition of step (a) comprises 34 wt % to 65 wt % of non-fat solid particles, 35 wt % to 65 wt % of fat and 0.05 wt % to 1.0 wt % of an emulsifier.

[0064] In a preferred embodiment, the fat-based dessert composition of step (a) comprises a blend of fats, wherein the blend comprises a fat selected from the group consisting of cocoa butter, coconut oil, high oleic liquid oil, sunflower oil, olive oil and mixtures thereof.

[0065] In a preferred embodiment, the fat-based dessert composition comprises 1 wt% to 40 wt% of calcium carbonate, 35 wt% to 65 wt% of fat, 20 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, and wherein the calcium carbonate has a mean diameter particlesize of 1.2 to 8 microns.

[0066] 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.

[0067] In one embodiment of the present invention, the sweet product comprising sweet and fat-based sweet composition can be a sweet product at room temperature, refrigerated or frozen. The resulting product is preferably a coated sweet product, wherein the coating comprises a fat-based sweet composition, and the sweet is at room temperature, refrigerated or frozen.

[0068] Embodiments of the present invention relate to the use of a fat-based dessert composition for coating a dessert, preferably a frozen dessert or a baked good. The resulting product is a coated dessert or baked good, wherein the coating comprises the fat-based dessert composition.

[0069] The present invention also relates to the use of fat-based sweets compositions for coating frozen desserts or baked goods. The coated baked goods can be, for example: biscuits coated with a fat-based frozen dessert composition; wafer cones or waffle cones, typically, the coating is located on the inner surface of the cone. The coated baked goods may additionally include frozen desserts (added after the coating has been applied) to form frozen dessert cone products. The fat-based sweets composition may be present as part or all of the coating of the frozen dessert to form part or all of the coated frozen dessert products. Alternatively, the fat-based sweets composition may be present 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, th Exemplary coated frozen confectionery products and apparatus and methods for coating are described in Chapter 9 of 1978-1-4614-6096-1.

[0070] 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.

[0071] 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.

[0072] The coated frozen confectionery product may be prepared by a method comprising the following steps:

[0073] (i) heating the fat-based confectionery composition to a temperature of 35°C to 55°C;

[0074] (ii) dipping the frozen confection into the heated fat-based confection composition of step (i);

[0075] (iii) cooling the coated frozen confectionery product of step (ii).

[0076] The method may further comprise the step (iv):

[0077] (iv) optionally hardening the cooled product of step (iii).

[0078] 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:

[0079] (i) heating the fat-based confectionery composition to a temperature of 35°C to 55°C;

[0080] (ii) spraying the heated fat-based dessert composition of step (i) onto a food;

[0081] (iii) cooling the coated food of step (ii).

[0082] The method may further comprise the step (iv):

[0083] (iv) optionally hardening the cooled coated food product of step (iii).

[0084] The present invention relates to the use of a fat-based confectionery composition for coating frozen confectionery or baked goods.

[0085] 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.

[0086] 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.

[0087] Methods for dipping, spraying and coating are described, for example, in US 2017 / 0318831 A1 and WO 2017 / 001372 A1.

[0088] 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%, 0% to 20%, 0% to 15%, 0% to 13%.

[0089] 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.

[0090] In another embodiment, the present invention is directed to a frozen dessert product comprising a baked good and a fat-based dessert composition.

[0091] In another embodiment, the present invention is directed to a confectionery product comprising a baked good and a fat-based confectionery composition. BRIEF DESCRIPTION OF THE DRAWINGS

[0092] Figure 1 : Confocal image of the fat-based dessert composition of Sample 10.

[0093] Figure 2 : Confocal image of the fat-based dessert composition of Sample 9.

[0094] Figure 3 : Confocal image of the fat-based dessert composition of Sample 6 (40 wt % calcium carbonate).

[0095] Figure 4 : Confocal image of the fat-based dessert composition of Sample 3 (7.5 wt % calcium carbonate).

[0096] Figures 5a to 5d : Photos of samples 11, 14, 15 and 16 after storage for 24 h. Example

[0097] General Method 1: Preparation of Fat-Based Dessert Compositions

[0098] Sugar 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 0.0447 W / cm2. v90 Less than 30 microns. The fat and optional emulsifier are heated to greater than 40°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.

[0099] General Method 2: Experimental Method for Measuring the Rheology of Frozen Dessert Coating Compositions

[0100] 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).

[0101] This method is a step method:

[0102] Step 1 is to adjust the pre-shear of the material at a shear rate of 5 1 / s

[0103] Step 2 is to increase the shear rate from 2 1 / s to 50 1 / s within 3 min.

[0104] Step 3: Constant shear rate of 50 1 / s for 1 min

[0105] Step 4 is to decrease the shear rate from 50 1 / s to 2 1 / s within 3 min.

[0106] 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.

[0107] General method 3:

[0108] Samples were imaged in channel mode on a Zeiss LSM 780 confocal microscope. Objectives ranged from 10x, 20x, 40x, and 63x with numerical apertures of 0.45, 0.80, 1.3, and 1.4, respectively. Image resolution was set to 1024 × 1024 pixels. A multitrack sequential acquisition setting was used to avoid crosstalk between channels. The confocal pinhole was set to 1 Airy unit. Image collection was performed in sequential line mode with 4x averaging, 1x zoom, and 1.58 μs pixel dwell time.

[0109] Without any further processing, a clean sample of chocolate diluted in mineral oil was imaged using three broad fluorescence channels to capture any autofluorescence. Excitation was via a 405 nm diode laser (with an attached polarized transmitted light channel), an argon ion laser at the 488 nm line, and a 561 nm diode solid-state laser. The emission detection bandwidths were 428 to 474 nm, 517 to 580 nm, and 649 to 759 nm.

[0110] General Method 4: Preparation of coated frozen confectionery products

[0111] A fat-based dessert composition was prepared according to General Method 1 and heated to 40° C. A frozen dessert bar product was prepared, an exemplary frozen dessert being described in The Science of Ice Cream: C. Clarke; RSC 2012. The frozen dessert was held by a stick and dipped into the fat-based dessert composition. The fat-based frozen dessert composition was solidified and formed into a coated frozen dessert product.

[0112] Example 1

[0113] Frozen dessert coating compositions having compositions according to Table 1 were prepared according to General Method 1. For samples 1, 2, 8 and 10, this method was followed without the addition of calcium carbonate.

[0114] Table 1: Fat-based dessert composition

[0115]

[0116]

[0117]

[0118] Water (0.5 wt%) was added to the fat-based dessert compositions of Samples 2 to 6, 9 and 10, and the Casson viscosity and Casson yield value were measured according to General Method 2. The results are summarized in Table 2.

[0119] Table 2: Casson viscosity and Casson yield value

[0120]

[0121] The coated frozen confectionery product was prepared according to General Method 4.

[0122] The coated frozen dessert products prepared using the composition of Sample 5 contained 32% less coating per product compared to the frozen dessert products prepared using the composition of Sample 2. The reduction in coating per product was due to the presence of 25 wt% calcium carbonate in the fat-based dessert composition of Sample 5 compared to Sample 2, which was reflected by the reduction in Casson viscosity (0.05 Pa.s for Sample 5 compared to 0.12 Pa.s for Sample 2) and Casson yield value (5.26 Pa for Sample 5 compared to 10.33 Pa for Sample 2).

[0123] The coated frozen dessert products prepared using the composition of Sample 9 contained 20% less coating per product compared to the frozen dessert products prepared using the composition of Sample 10. The reduction in coating per product was due to the presence of 18.5 wt% calcium carbonate in the fat-based dessert composition of Sample 9 compared to Sample 10, which was reflected in the reduction of the Casson viscosity (0.36 Pa.s for Sample 9 compared to 0.32 Pa.s for Sample 10) and the Casson yield value (6.98 Pa for Sample 9 compared to 12.9 Pa for Sample 10) of the fat-based dessert composition.

[0124] Samples 1 to 10 show that the rheology of the fat-based dessert composition comprising calcium carbonate and sugar is less affected by the presence of water than the fat-based dessert composition not comprising calcium carbonate. In addition, samples 1 to 10 show that the fat-based dessert composition comprising 0.5 wt % of water is suitable for use as a frozen dessert coating composition and is suitable for use in methods of dipping, spraying and enrobe frozen desserts.

[0125] Figure 1 is a confocal image of the fat-based dessert composition of Sample 10. Figure 1 It is shown that water generally interacts with the sugar of the fat-based dessert composition that does not contain calcium carbonate, thereby causing the particles of the fat-based dessert composition to aggregate. It is assumed that the particles become sticky and prevent the solidification of the fat-based dessert composition. As shown in Examples 2 and 10, the sticky sugar particles increase both the Casson viscosity and the Casson yield value of the fat-based dessert composition. Figure 2is a confocal image of the fat-based dessert composition of sample 9. In contrast, Figure 2 It is shown that the fat-based dessert composition comprising calcium carbonate and sugar is not prone to aggregation. Therefore, compared with the fat-based dessert composition not comprising calcium carbonate, the fat-based dessert composition comprising calcium carbonate and sugar has a greater adaptability to the increase of Casson viscosity and Casson yield value caused by the presence of water in the composition.

[0126] It is assumed that adding calcium carbonate in the step (a) of the method for preparing the fat-based sweet composition results in obtaining a composition that is more adaptable to the influence of the presence of water on the rheology of the composition. It is assumed that this reduction in the influence of the presence of water on the rheology of the composition may be due to the interaction between the sugar and water present in the composition. The adaptability of this increase enables the fat-based composition to tolerate a larger amount of water in a method (such as coating sweets by dipping) or non-anhydrous method conditions that, for example, require the composition to contact with a water source. The fat-based sweet composition's adaptability to water increases, causing the fat-based sweet composition to have a longer shelf life and therefore reduce waste.

[0127] In addition, samples 7 to 10 show that the fat-based sweet food composition comprising calcium carbonate and sugar can comprise sugars more hygroscopic than sucrose, such as fructose, without significantly affecting the physical properties (rheology) of the composition. Since fructose has a greater sweetness perception than, for example, sucrose, the fat-based sweet food composition of samples 7 and 9 comprises less sugar than the fat-based sweet food composition of sample 6, but the sweetness level is similar. Samples 7 to 10 (fat-based sweet food composition comprising fructose) are fat-based sweet food compositions comprising less sugar and similar sweetness perception compared to the composition comprising sucrose. Therefore, samples 7 and 9 provide the fat-based sweet food composition with reduced calories compared to the composition comprising sucrose, without affecting the physical properties of the composition.

[0128] Figure 3 is a confocal image of the fat-based composition of sample 6. Figure 4 is a confocal image of the fat-based composition of sample 3. Figure 3 and Figure 4 It is shown that the calcium carbonate present in the fat-based dessert composition can be seen throughout the composition as well as adjacent to the sugar crystals of the composition.

[0129] Example 2

[0130] Frozen dessert coating compositions (Samples 14, 15 and 16) containing fructose were prepared according to General Method 1. For Samples 11 and 13, this method was followed without the addition of calcium carbonate. Calcium carbonate (10 wt%) was added to the coating composition of Sample 13 as part of the remaining non-fat solids.

[0131] The D of the particles of the mixture was measured using a Draper external digital micrometer immediately after preparation of the composition and after the composition was stored for 24 hours. v90 Casson viscosity and Casson yield value were measured according to General Method 2. The results are shown in Table 3.

[0132] Table 3: Particle size and rheology of compositions containing fructose

[0133]

[0134] Sample 11 demonstrates that a coating composition comprising fructose can be refined to achieve a suitable D v90 However, the high hygroscopicity of fructose means that the composition is no longer suitable for use as a coating after only 24 hours of storage. Figure 5a It can be seen that the composition has undergone significant aggregation after 24 hours of storage. In contrast, for samples containing both fructose and calcium carbonate and prepared according to the method of the present invention (Samples 14, 15 and 16), D v90 The particle size remains stable. Figures 5b to 5d It can be seen that even after 24 hours of storage, the composition remains smooth and flowable.

[0135] Sample 13 shows that calcium carbonate needs to be added in step (a) of the process to achieve a suitable D v90 Particle size. Subsequent addition of calcium carbonate resulted in D v90 The particle size is even higher than that of sample 11 (storage time = 0 h).

Claims

1. A method for preparing a fat-based dessert composition, comprising the steps of: (a) mixing and heating a composition comprising non-fat solid particles, fat and an emulsifier to form a dispersion, wherein the non-fat solid particles include sugar and calcium carbonate; (b) optionally admixing additional non-fat solid particles; (c) optionally kneading the composition of step (a) or (b); (d) refining the particles of the dispersion of step (a), (b) or (c), wherein the particles of the dispersion have a D of less than 50 microns. v90 ; (e) optionally blending additional fat and an emulsifier into the dispersion of step (d); (f) optionally grinding the dispersion of step (d) or (e); (g) optionally fluidizing the product of step (d), (e) or (f); and (h) optionally cooling to less than 10°C.

2. The method for preparing a fat-based dessert composition according to claim 1, wherein the composition of step (a) is heated to greater than 40°C.

3. A method for preparing a fat-based dessert composition according to claim 1 or claim 2, wherein the dispersion of step (f) is heated to 45°C to 90°C.

4. A method for preparing a fat-based dessert composition according to any one of claims 1 to 3, wherein the calcium carbonate has an average volume diameter particle size (D v50 ).

5. The method for preparing a fat-based dessert composition according to any one of claims 1 to 4, wherein the non-fat solid particles comprise a sugar selected from the group consisting of glucose, fructose, galactose, psicose, sucrose, lactose, trehalose, and mixtures thereof.

6. A method for preparing a fat-based dessert composition according to any one of claims 1 to 5, wherein the composition of step (a) comprises 1 wt% to 40 wt% calcium carbonate and 20 wt% to 45 wt% sugar.

7. A method for preparing a fat-based dessert composition according to any one of claims 1 to 6, wherein the composition of step (a) comprises 34 wt % to 65 wt % of non-fat solid particles, 5 wt % to 65 wt % of fat and 0.05 wt % to 1.0 wt % of an emulsifier.

8. A method for preparing a fat-based dessert composition according to any one of claims 1 to 7, wherein the composition of step (a) comprises non-fat solid particles selected from sugar, calcium carbonate, cocoa powder and non-fat milk solids and mixtures thereof.

9. A method for preparing a fat-based dessert composition according to any one of claims 1 to 8, wherein the fat is selected from palm stearin, palm kernel oil, cocoa butter, cocoa butter substitutes, cocoa butter equivalents, coconut oil, high oleic liquid oil, sunflower oil, safflower oil, canola oil, corn oil, olive oil, cottonseed oil, linseed oil, almond oil, soybean oil, grapeseed oil, rice bran oil, sesame oil, peanut oil, butter and mixtures thereof.

10. A method for preparing a fat-based dessert composition according to claims 1 to 9, wherein the fat-based dessert composition comprises 1 wt% to 40 wt% calcium carbonate, 35 wt% to 65 wt% fat, 20 wt% to 45 wt% sugar, 2 wt% to 15 wt% cocoa powder and 0.05 wt% to 1.0 wt% emulsifier, and wherein the calcium carbonate has an average diameter particle size of 1.2 to 8 microns.

11. A fat-based dessert composition obtainable by the process according to claims 1 to 10, wherein the fat-based dessert composition comprises 1 wt% to 40 wt% calcium carbonate and 20 wt% to 45 wt% sugar, wherein the sugar comprises fructose, and wherein the particles of the composition have a D of less than 50 microns. v90 , and wherein step (a) of the method comprises mixing and heating a composition comprising non-fat solid particles, fat and an emulsifier to form a dispersion, wherein the non-fat solid particles comprise fructose and calcium carbonate.

12. A confectionery product comprising a confectionery and the fat-based confectionery composition according to claim 11, wherein the confectionery product is ambient, refrigerated or frozen.

13. Use of the fat-based confectionery composition according to claim 11 for coating frozen confectionery or baked goods.

14. A coated confectionery product, wherein the coating comprises the fat-based confectionery composition according to claim 11, and the confectionery product is ambient, refrigerated or frozen.

15. A confectionery product comprising a coated baked food product, wherein the coating comprises the fat-based confectionery composition according to claim 11.

Images