Stuffing composition

Abstract

The invention relates to a stuffing composition. The stuffing composition comprises a sweetening agent, lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the stuffing composition has improved baking stability compared to an equivalent composition without the second emulsifier. The invention provides a food containing the stuffing composition. The invention also provides the use of a second emulsifier to improve the baking stability of the composition.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims the benefit of European application No. 22193024.1 filed on August 30, 2022, which is incorporated herein by reference in its entirety. Technical Field

[0003] The present invention relates to a food, in particular a baked product. In particular, the present invention relates to a filling composition. Background Art

[0004] The use of filling (including toppings, inclusions, coatings, etc.) compositions in food manufacturing is welcome, due to the diversity of food, taste and texture that can be created. Different types of fillings can be used. However, they usually have a relatively high fat content, and therefore can be referred to as fat-based compositions (e.g., fat-based filling compositions or simply referred to as "fat fillings"). These fat-based compositions are usually used in baked products or used together with baked products. In addition to fat-based compositions, such products usually also include dough components (such as muffin dough, biscuit dough or any other type of baked dough), wherein the fat-based composition usually has a texture different from the dough components, color and / or taste characteristics.

[0005] The baking stability (also known as heat resistance or thermal stability) of these fat-based compositions remains an issue in the food industry. Baking stability is the retention of shape, color and texture of a composition during baking.

[0006] When exposed to high baking temperatures, fat-based compositions with low baking stability will lose their original shape: they may deform, may flow out, etc. In addition, the original texture is affected, and an initially smooth / creamy and soft composition will transform into a grainy / crumbly and harder composition after baking, which produces an unattractive final product. In addition, during baking, Maillard reactions and caramelization may occur, and the color of the applied product may change. Therefore, good baking stability is characterized by good shape stability (e.g., characterized by low flow out), good texture stability (e.g., characterized by a smooth, non-crumbly texture) and good color stability (e.g., no undesirable browning) after baking the food product.

[0007] At present, in order to prevent the above problems, some fat-based compositions are added to food products only after baking. Therefore, heating of the fat-based composition itself is prevented. Such products usually have a short shelf life. Other solutions include reducing the fat content of the filling or adding stabilizers or fillings, such as rice flour. The former solution tends to produce a dry, brittle final product with a less creamy texture. From a labeling perspective, the latter solution produces an undesirable product and also negatively affects flavor and texture. They can also reduce shelf life stability because they attract or absorb water.

[0008] WO 2017 / 165731 relates to a baking-stable composition comprising 30 to 60 wt. % sweetener, 20 to 45 wt. % lipid and 1 to 20 wt. % caseinate.

[0009] "Chocolate flavoured spread" relates to a spread comprising a sweetener, a lipid and an emulsifier. Nothing is disclosed about the amount of the emulsifier.

[0010] WO 2022 / 165292 A1 relates to a filling composition comprising an aqueous phase and a fat phase, the aqueous phase comprising water, glycerol and 15% to 30% by weight of sorbitol, wherein the filling composition further comprises milk powder, whey and starch. The filling is a salty composition. "Nutella Stuffed Buns" relates to a spread comprising a sweetener, a lipid and an emulsifier. The amount of the emulsifier is not disclosed.

[0011] "Food Emulsifiers and Their Applications" by Hasenhuettl et al. is a review of emulsifiers.

[0012] CN112841253A relates to custard sauce and a preparation method thereof. The mass percentage of the sweetener is 10% to 15%.

[0013] “Hazelnut Spread with Cocoa” relates to a filling composition. The composition contains soy lecithin as an emulsifier. No information is disclosed about the amount of the emulsifier.

[0014] US 2010 / 00178388 A1 relates to a fluffy, bake-stable filling that is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior.

[0015] However, there remains a need to provide alternative bake-stable compositions for use in foods, particularly bakery products. Summary of the invention

[0016] The present invention provides a filling composition that overcomes the above-mentioned drawbacks.

[0017] The present invention provides a filling composition, which comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improved baking stability compared to an equivalent composition without the second emulsifier.

[0018] The present invention provides food comprising the filling composition.

[0019] The present invention also provides the use of a second emulsifier to improve the baking stability of a filling composition.

[0020] Other example implementations are discussed herein.

[0021] Representative features of the invention are listed in the following clauses, which may exist alone or in any combination with one or more features disclosed in the text of this specification.

[0022] The present invention is described in the following clauses:

[0023] Item 1: A filling composition comprising:

[0024] Sweeteners;

[0025] Lipids;

[0026] a first emulsifier; and

[0027] Second emulsifier,

[0028] wherein the first emulsifier and the second emulsifier are different, and wherein the filling composition has improved baking stability compared to an equivalent composition without the second emulsifier.

[0029] Item 2: The filling composition according to Item 1, wherein the first emulsifier and the second emulsifier are selected from the group consisting of: lecithin, mono-diglycerides, ammonium phosphatide, propane-1,2-diol esters of fatty acids, sucrose esters of fatty acids, sucrose glycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate sorbitan esters, sorbitan tristearate, stearoyl-2-lactate and a mixture of two or more thereof.

[0030] Clause 3: The filling composition according to any one of the preceding clauses, wherein the first emulsifier is lecithin and the second emulsifier is a mono-diglyceride.

[0031] Clause 4: The filling composition according to any of the preceding clauses, wherein the second emulsifier is present in an amount of about 0.5 wt % to 3 wt % based on the weight of the filling composition.

[0032] Clause 5: The filling composition according to any of the preceding clauses, wherein the second emulsifier is present in an amount of about 0.5 wt %, 1 wt %, 1.5 wt %, 2 wt %, 2.5 wt % or 3 wt % based on the weight of the filling composition.

[0033] Clause 6: The filling composition of any preceding clause, wherein the sweetener is present in an amount of about 30 wt % to 80 wt % based on the weight of the filling composition.

[0034] Clause 7: The filling composition according to any of the preceding clauses, wherein the lipid is present in an amount of about 20 wt % to 50 wt % based on the weight of the filling composition.

[0035] Clause 8: The filling composition according to any of the preceding clauses, wherein the first emulsifier is present in an amount of about 0.1 wt % to 2 wt % based on the weight of the filling composition.

[0036] Clause 9: The filling composition according to any of the preceding clauses, wherein the filling composition comprises 3% or less moisture.

[0037] Clause 10: A filling composition according to any preceding clause, wherein the filling composition further comprises an ingredient selected from the group consisting of: colourants, flavourings, chocolate solids and mixtures thereof.

[0038] Clause 11: A filling composition according to any preceding clause, wherein the filling composition has better shape retention, better texture retention and / or better color retention after baking relative to an equivalent composition prepared without the second emulsifier.

[0039] Clause 12: A filling composition according to any preceding clause, wherein the filling composition does not comprise caseinate.

[0040] Clause 13: A filling composition according to any preceding clause, wherein the filling composition comprises sucrose, palm oil, lactose, mono-diglycerides and lecithin, preferably together with rapeseed oil.

[0041] Clause 14: A filling composition according to any preceding clause, wherein the filling composition has a particle size of at most 30 μm, a viscosity of 1200 to 2300 MPa.s and a moisture content of at most 1%.

[0042] Clause 15: A food comprising the filling composition according to any one of the preceding clauses.

[0043] Item 16: Use of a second emulsifier to improve the baking stability of a filling composition according to any of the preceding items. DETAILED DESCRIPTION

[0044] Reference will now be made in detail to certain embodiments of the disclosed subject matter.While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the illustrated subject matter is not intended to limit the claims to the disclosed subject matter.

[0045] Throughout the document, values ​​expressed in range format should be interpreted in a flexible manner to include not only the values ​​explicitly listed as the limits of the range, but also all individual values ​​or sub-ranges covered within the range, as if each value and sub-range were explicitly listed. For example, a range of "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted as not only including about 0.1% to about 5%, but also including individual values ​​(e.g., 1%, 2%, 3% and 4%) and sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the specified range. Unless otherwise indicated, the statement "about X to Y" has the same meaning as "about X to about Y". Similarly, unless otherwise indicated, the statement "about X, Y or about Z" has the same meaning as "about X, about Y or about Z".

[0046] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" encompasses a single substituent as well as two or more substituents, etc. It should be understood that any term in the singular may include its plural counterpart and vice versa.

[0047] Unless otherwise indicated, the term "or" is used to refer to a non-exclusive "or." The statement "at least one of A and B" has the same meaning as "A, B, or A and B."

[0048] In addition, it should be understood that the words or terms used herein and not otherwise defined are for descriptive purposes only and not for limiting purposes. Any use of section headings is intended to aid in reading the document and should not be construed as limiting; information associated with a section heading may appear within or outside that particular section. Any publications, patents, and patent documents cited in this document are incorporated herein by reference in their entirety, just as if individually incorporated by reference. In the event of any inconsistency in usage between this document and those documents so incorporated by reference, the usage in the incorporated references shall be deemed to supplement that of this document; for irreconcilable inconsistencies, the usage in this document shall prevail.

[0049] As used herein, the terms "for example," "for example," "such as," "for example," or "including" are intended to introduce examples that further illustrate a more general subject matter. Unless otherwise specified, these examples are provided merely as an aid to understanding the applications described in the present disclosure and are not intended to be limiting in any way.

[0050] As used herein, the term "about" can allow for a certain degree of variability in values ​​or ranges, for example, within 10%, within 9%, within 8%, within 7%, within 6%, within 5%, within 4%, within 3%, within 2%, or within 1% of the stated value or stated limit of the range, and includes the exact stated value or stated range.

[0051] As used herein, the term "sufficient amount" refers to the amount of an added ingredient sufficient to achieve the desired result, but no more, as determined by one skilled in the art based on routine knowledge in the art.

[0052] The present invention relates to a filling composition, comprising a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improved baking stability compared to an equivalent composition without the second emulsifier.

[0053] Food products (e.g., baked products, including biscuits, cakes, cookies, pastries, puff pastries, muffins, etc.) contain a creamy filling that is wrapped in the product, sandwiched between two layers of the product (e.g., between two layers of a biscuit), dispersed throughout the product, such as disposed as a layer on the product, or as a coating covering one or more surfaces of the product. Bake stability is difficult to achieve because the filling composition is typically rich in fat (which is essential for the creamy texture), and this fat typically melts and can seep from the filling into the surrounding baked product, causing the filling to lose its shape, be absorbed by the baked product, or become dry and crumbly.

[0054] The filling composition of the present invention can be used in a variety of applications, and in one aspect, the filling composition can be used in baked products. Advantageously, in use, the filling composition maintains desired texture (e.g., creamy texture) and / or shelf life stability and / or flavor and / or color. In this article, "in use" refers to finished food products, preferably in baked goods. Despite exposure to elevated temperatures, the filling composition still maintains these desired characteristics. Elevated temperatures generally refer to temperatures higher than 100°C, such as 140°C to 280°C, 160°C to 260°C, or 180°C to 240°C, but it may include any temperature higher than the melting point of the lipid contained in the filling composition. As used herein, "desirable" refers to consumer preferences. Therefore, the desired texture is a texture that is acceptable or preferred to consumers. Advantageously, the filling composition will maintain similar or identical characteristics (i.e., texture, color, flavor and / or shelf life stability) to those characteristics of the filling composition before being exposed to elevated temperatures in use. The filling composition of the present invention can also prevent fat from melting during baking and seeping out from the filling into the surrounding products.

[0055] Filling

[0056] The terms "filling" and "filling composition" are used interchangeably herein and include fillings that are fully or partially enclosed in a food product; inclusions sandwiched between layers of a food product that are dispersed throughout the food product, such as in the form of beads, chunks, drops, flakes, or other regular or irregular shapes; toppings that are arranged on a food product, such as as a layer; and / or coatings that substantially cover one or more surfaces of a food product.

[0057] In one aspect, the filling composition is added to the food product before baking, i.e., to an uncooked or only partially cooked baked product. It will advantageously be used as a filling composition for use in baked products, and preferably as a filling of the wrapped, sandwiched or inclusion type.

[0058] The filling composition of the present invention may or may not contain cocoa powder. Preferably, the filling composition of the present invention does not contain cocoa powder. In the art, a filling composition that does not contain cocoa powder is generally referred to as a "white filling". Typically, a white filling contains fat, sugar and milk solids, and optional additional ingredients, such as flavorings.

[0059] In one aspect, the filling composition has a small particle size, preferably 60 μm and less, such as 50 μm and less, or 40 μm and less, or 30 μm and less, for example 1 μm to 60 μm, or 1 μm to 50 μm, or 1 μm to 40 μm, or 1 μm to 30 μm, or 20 μm to 30 μm. The particle size can be obtained by refining the ingredients using techniques such as roller refining or dry grinding. The particle size can be measured with a micrometer (also called a spiral micrometer). When using a micrometer, the particle size value of a given ingredient corresponds to the particle size of the largest particle.

[0060] Sweeteners

[0061] Sweetener can be any suitable sweetener for use in compositions as described herein, particularly any suitable sweetener for use in filling compositions, preferably as a filling of wrapped, sandwiched or inclusion type. Sweetener can be a mixture of several sweeteners. Sweetener can be a nutritive carbohydrate sweetener and / or a sugar substitute.

[0062] Suitable nutritive carbohydrate sweeteners may be, but are not limited to, sucrose (e.g., from sugar cane or sugar beets), glucose, fructose, lactose, maltose, glucose syrup, fructose syrup, corn syrup, invert sugar, honey, maple syrup, brown sugar, molasses, etc. Nutritive carbohydrate sweeteners may be used in crystalline or syrupy form.

[0063] Suitable sugar substitutes may be, but are not limited to, bulking agents, sugar alcohols (ie, polyols), or high intensity sweeteners, or combinations thereof.

[0064] Suitable high intensity sweeteners include aspartame, acesulfame salts (such as acesulfame-K), saccharin, cyclamate, sucralose, alitame, neotam, stevioside, glycyrrhizin, neohesperidin dihydrochalone, monatin, monellin, thaumatin, brazzein, and mixtures of two or more thereof.

[0065] The polyol can be selected from tetritol, pentitol, hexitol and higher polyols, etc. The polyol can be, but is not limited to, sorbitol, mannitol, xylitol, arabitol, iditol, galactitol, maltitol, isomalt, isomalt, erythritol, lactitol and a mixture of two or more thereof.

[0066] Suitable fillers may be any fillers commonly used in the art, and include polydextrose, cellulose and its derivatives, maltodextrin, etc., and mixtures thereof.

[0067] Preferably, the sweetener comprises sucrose, and more preferably, the sweetener is sucrose.

[0068] Sweetener is present in the composition of the present invention in an amount of 30% to 80% by weight, more preferably 40% to 50% by weight, even more preferably 45% to 50% by weight, 50% to 75% by weight or 60% to 72% by weight based on the weight of the composition. It should be understood that this amount refers to a nutritive carbohydrate sweetener, and in the case of using a sugar substitute, a person skilled in the art will be able to determine the appropriate amount for achieving equivalent sweetness.

[0069] Lipids

[0070] The lipids present in the composition of the present invention may be fats and / or oils. Fats are solid at room temperature (20°C) and oils are liquid at room temperature (20°C).

[0071] The lipid is present in the composition of the invention in an amount of 20 to 50 wt%, preferably 25 to 45 wt%, more preferably 28 to 40 wt% based on the weight of the composition.

[0072] Lipid can be any suitable lipid for the composition of the present invention as described herein, particularly for the filling composition.Lipid can be a single lipid or can be a mixture of several lipids.Lipid can be modified, for example, by hydrogenation, transesterification and / or fractionation, or it can be in its natural state, although ideally refined.Preferably, lipid can include one or more vegetable lipids, such as palm oil, palm kernel oil, shea butter, cocoa butter, coconut oil, rapeseed oil, soybean oil, corn oil or sunflower oil.Alternatively, it can include cocoa butter substitute (including cocoa butter substitute, substitute and / or equivalent) or consist of it.Lipid can also include milk fat, preferably amorphous milk fat.

[0073] The specific lipid to be used will be determined by those skilled in the art based on the desired final application. For example, for the filling composition, the lipid preferably includes rapeseed oil, palm oil and / or palm kernel oil. Although not wishing to be bound by theory, it is believed that adding palm kernel oil and / or palm oil is conducive to providing structure to the composition to keep it pumpable and processable at room temperature. For the filling of the inclusion type, the lipid preferably includes or is composed of fat that is solid at room temperature, such as shea butter, coconut oil, cocoa butter and / or cocoa butter substitutes. For the production of white chocolate or white composite compositions, the lipid preferably includes amorphous milk fat and one or more vegetable lipids.

[0074] Preferably, the filling composition of the present invention comprises 2% to 15% by weight, more preferably 4% to 8% by weight, such as about 5% by weight of palm oil and / or palm kernel oil, based on the weight of the composition, the remainder of the lipids being preferably vegetable oils, such as sunflower oil or rapeseed oil. In addition, it may be advantageous for the composition to comprise 1% to 2% by weight of anhydrous milk fat, based on the weight of the composition, to improve the taste profile of the composition.

[0075] Emulsifier

[0076] The filling composition comprises a first emulsifier and a second emulsifier. Surprisingly, it was found that the addition of the second emulsifier can improve the baking stability of the filling composition. Advantageously, the filling composition of the present invention has improved baking stability compared to other filling compositions that do not contain the second emulsifier (e.g., other filling compositions that only contain the first emulsifier but do not contain the second emulsifier (i.e., equivalent compositions that do not contain the second emulsifier)).

[0077] Without being bound by theory, it is believed that the first emulsifier is a surfactant that will allow the product to flow smoothly by stabilizing the sugar coated by the fat and preventing sugar aggregation. It is believed to liquefy the ingredients of the filling and reduce viscosity (i.e., increase fluidity). It has been surprisingly found that adding a second emulsifier does not increase fluidity, but prevents fat from migrating from the filling to the surrounding environment (e.g., dough) during baking (i.e., reduces the fluidity of the heated filling).

[0078] In one aspect, the first emulsifier and the second emulsifier are different. Preferably, the first emulsifier and the second emulsifier are selected from the group consisting of the following items respectively: lecithin (such as soybean lecithin, sunflower lecithin), mono-diglyceride, phosphatide ammonium, propane-1,2-diol ester of fatty acid, sucrose ester of fatty acid, sucrose glyceride, polyglycerol ester of fatty acid, polyglycerol polyricinoleate sorbitan ester, sorbitan tristearate, stearyl-2-lactate and a mixture of two or more thereof. As used herein, the term "mono-diglyceride" is used to refer to monoglyceride, diglyceride or a mixture of the two. Preferably, it refers to a mixture of monoglyceride and diglyceride.

[0079] Advantageously, the second emulsifier is selected from the group consisting of lecithin (more preferably sunflower lecithin), mono-diglycerides and mixtures thereof. Preferably, the first emulsifier is lecithin and the second emulsifier is a mono-diglyceride. More preferably, the first emulsifier is soy lecithin and the second emulsifier is a mono-diglyceride.

[0080] The second emulsifier is preferably present in an amount of about 0.5% to 3% by weight based on the weight of the filling composition. More preferably, the second emulsifier will be present in an amount of about 0.5%, 1%, 1.5%, 2%, 2.5% or 3% by weight based on the weight of the filling composition. More preferably, the second emulsifier will be present in an amount of about 1% by weight based on the weight of the filling composition.

[0081] The first emulsifier is preferably present in an amount of about 0.1 wt % to 2 wt % based on the weight of the filling composition. More preferably, the first emulsifier is present in an amount of about 0.1 wt %, 0.5 wt %, 1 wt %, 1.5 wt % or 2 wt % based on the weight of the filling composition.

[0082] Advantageously, the total amount of the first emulsifier and the second emulsifier is about 0.6 wt % to 5 wt %, 1.5 wt % to 4.5 wt %, 1.1 wt % to 3 wt % or 1 wt % to 1.28 wt % based on the weight of the filling composition.

[0083] The term "baking stability" refers to texture retention during and after baking (preferably a smooth or creamy texture), shape retention during baking (which preferably results in less run-off during baking compared to a comparable filling composition without the second emulsifier), and / or color retention (e.g., less browning or darkening during baking).

[0084] The composition of the present invention retains its shape well during baking. Shape retention was evaluated based on visual appearance after baking as described in Method 1 below.

[0085] The composition of the present invention is also characterized in that it advantageously has a smooth or creamy texture after baking, and preferably has no or only a small color change. The smooth or creamy texture is determined by evaluating the granularity, melting behavior in the mouth and sticky behavior in the mouth based on visual appearance and mouthfeel according to the following method 2. The color can be visually evaluated. Advantageously, the composition of the present invention has better color stability (i.e., less color change / less browning) after baking than an equivalent composition without a second emulsifier.

[0086] Advantageously, the filling composition has better shape retention, better texture retention and / or better color retention after baking relative to an equivalent composition prepared without the second emulsifier.

[0087] Preferably, the composition of the present invention has a viscosity of 500 MPa.s to 10000 MPa.s, more preferably 1500 MPa.s to 7000 MPa.s, 3000 MPa.s to 5000 MPa.s, 1,200 MPa.s to 2,300 MPa.s, 1200 MPa.s to 1500 MPa.s or 1800 MPa.s to 2300 MPa.s. The viscosity is measured according to method 3 below.

[0088] The composition of the present invention is preferably provided in a ready-to-use form. In other words, it is preferably a form that can be directly applied to or directly incorporated into a baked product, i.e., without adding other ingredients or requiring specific processing or preparation steps. This distinguishes the composition of the present invention from a composition that needs to add, for example, water or milk to form a mousse, a whipped object, a cream or a jelly before use. Therefore, the composition of the present invention is preferably a non-powder filling composition, i.e., the composition is not a premix in a powder form or other forms. The term "powder" is understood to refer to any loose or flowable powder, or a particulate or granular composition.

[0089] The composition of the present invention can be produced by mixing the individual ingredients (sweetener, lipid, first emulsifier, second emulsifier and any other ingredients) together, preferably until a homogeneous composition is obtained. These ingredients can be added sequentially, in any order or simultaneously. The present invention provides a method for producing a filling composition, in particular a baking-stable filling composition.

[0090] The present invention also provides food products comprising the filling composition of the present invention and one or more additional food ingredients. Such food products (whether in uncooked, cooked or partially cooked form) may include baked food products such as pastries, puffed pastries, cakes, muffins, biscuits, etc. In one aspect, the method for producing such food products comprises the following steps: (i) providing a dough or a dough mixture; and (ii) adding the filling composition of the present invention. In the case of using a dry dough mixture in step (i), the method may also include the step of completing the dough by adding a liquid (such as water, milk and / or eggs). The method may also include one or more molding steps, wherein the dough is molded before and / or after adding the filling composition of the present invention. The prepared product may then be stored (preferably refrigerated or frozen) or cooked.

[0091] Other Ingredients

[0092] The filling composition of the present invention may also include other milk ingredients, such as milk solids. Milk solids may be included in the composition of the present invention in an amount of 1% to 10% by weight, preferably 5% to 10% by weight, based on the weight of the composition. Milk solids may include, for example, skim milk powder containing less than 2% by weight of milk fat; whole milk powder containing about 2% to 4% by weight of milk fat; and mixtures thereof.

[0093] Depending on the end use of the composition, the composition may also include one or more other ingredients. Such additional ingredients may include colorants, flavorings, chocolate solids (such as cocoa powder or cocoa liquor), etc. For example, the filling composition may be a strawberry filling containing strawberry flavoring and / or a pink coloring agent.

[0094] The composition of the present invention may contain some water. However, this will mainly come from the moisture present in the other ingredients of the composition and will preferably account for no more than 3% by weight of the total composition. Therefore, the composition may contain 0.5% to 3% by weight of water. More preferably, the water content of the composition will be 1.5% to 2% by weight based on the total weight of the composition. Ideally, the composition of the present invention will not contain free water, i.e. no water will be added to the composition.

[0095] In one aspect, the filling composition comprises 3% or less moisture. In another aspect, the filling composition comprises no more than 1% moisture.

[0096] Preferably, the filling composition will not comprise any flours such as rice flour, starches (including modified starches), caseinates (except as part of other dairy-based ingredients (eg dairy solids)) or other texturizing or stabilisers.

[0097] The present invention relates to a food, preferably a baked product, comprising a filling composition as described herein. The present invention also relates to the use of a second emulsifier to improve the baking stability of the filling composition, in particular to increase the shape, texture and / or color stability during and after baking, compared to an equivalent composition without the second emulsifier.

[0098] In one aspect, the filling composition comprises sucrose, palm oil, lactose, mono-diglycerides, and lecithin. In another aspect, the filling composition comprises sucrose, palm oil, lactose, mono-diglycerides, lecithin, and rapeseed oil.

[0099] In one aspect, the filling composition comprises sucrose, super soft palm oil (palm super olein), lactose, mono-diglyceride and lecithin (such as soy lecithin). In another aspect, the filling composition comprises sucrose, super soft palm oil, lactose, mono-diglyceride, lecithin (such as soy lecithin) and rapeseed oil.

[0100] In one aspect, the filling composition comprises 55% by weight of sucrose, 26% by weight of super soft palm oil, 17% by weight of lactose, 1% by weight of mono-diglyceride, and 0.6% by weight of lecithin (such as soy lecithin) based on the weight of the filling composition. In another aspect, the filling composition comprises 55% by weight of sucrose, 26% by weight of super soft palm oil, 17% by weight of lactose, 1% by weight of mono-diglyceride, 0.6% by weight of lecithin (such as soy lecithin) and sufficient rapeseed oil based on the weight of the filling composition. In one aspect, the filling composition also comprises sufficient coloring agent (such as red beet juice) and / or flavoring agent.

[0101] Measurement method

[0102] Method 1 - Shape Retention :

[0103] The shape retention of the filling compositions was evaluated based on their visual appearance after baking.

[0104] Method 2 - Texture / Color :

[0105] The texture of the filling composition (including creaminess and graininess) was evaluated by visual appearance and by tasting the baked composition after baking.

[0106] The color of the filling composition was assessed visually.

[0107] All these parameters were evaluated by a taste panel consisting of 3 trained panelists.

[0108] Method 3 - Viscosity

[0109] The viscosity was measured at 40°C.

[0110] The viscosity of the filling composition before baking was measured following the ISO 3219 method using an Anton Paar MCR51 rheometer connected to a cylinder measuring system CC27.

[0111] The present invention will now be illustrated by the following examples.

[0112] Example

[0113] Example 1 :

[0114] The filling composition was prepared based on the ingredients listed in Table 1. The viscosity, particle size, texture, and retention of shape and color are also shown in Table 1.

[0115] Table 1

[0116]

[0117] As can be seen from Table 1, the filling composition of Example 1 is more stable during and after baking than the comparative example without the second emulsifier in terms of texture, shape and color.

[0118] Example 2 :

[0119] The filling compositions were prepared based on the ingredients listed in Table 2. The viscosity, particle size, texture, and retention of shape and color are also shown in Table 2.

[0120] Table 2

[0121]

[0122]

[0123] As can be seen from Table 2, the filling composition of Example 1 is more stable during and after baking than the comparative example without the second emulsifier in terms of texture, shape and color.

Claims

1. A filling composition comprising: Sweeteners; Lipids; a first emulsifier; and Second emulsifier, wherein the first emulsifier and the second emulsifier are different, wherein the sweetener is present in an amount of about 30 wt % to 80 wt % based on the weight of the filling composition, wherein the second emulsifier is present in an amount of about 0.5 wt % to 3 wt % based on the weight of the filling composition, and wherein the filling composition has improved baking stability compared to an equivalent composition without the second emulsifier.

2. The filling composition according to claim 1, wherein the first emulsifier and the second emulsifier are selected from the group consisting of: lecithin, mono-diglycerides, ammonium phosphatide, propane-1,2-diol esters of fatty acids, sucrose esters of fatty acids, sucrose glycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate sorbitan esters, sorbitan tristearate, stearoyl-2-lactate, and a mixture of two or more thereof.

3. A filling composition according to any one of the preceding claims, wherein the first emulsifier is lecithin and the second emulsifier is a mono-diglyceride.

4. The filling composition according to any of the preceding claims, wherein the second emulsifier is present in an amount of about 0.5 wt %, 1 wt %, 1.5 wt %, 2 wt %, 2.5 wt % or 3 wt % based on the weight of the filling composition.

5. The filling composition according to any one of the preceding claims, wherein the lipid is present in an amount of about 20 wt% to 50 wt% based on the weight of the filling composition.

6. The filling composition according to any one of the preceding claims, wherein the first emulsifier is present in an amount of about 0.1 wt% to 2 wt% based on the weight of the filling composition.

7. A filling composition according to any one of the preceding claims, wherein the filling composition comprises 3% or less moisture.

8. A filling composition according to any one of the preceding claims, wherein the filling composition further comprises an ingredient selected from the group consisting of colourants, flavourings, chocolate solids and mixtures thereof.

9. A filling composition according to any preceding claim, wherein the filling composition has better shape retention, better texture retention and / or better color retention after baking relative to an equivalent composition prepared without the second emulsifier.

10. A filling composition according to any preceding claim, wherein the filling composition does not comprise caseinate.

11. A filling composition according to any one of the preceding claims, wherein the filling composition comprises sucrose, palm oil, lactose, mono-diglycerides and lecithin, preferably together with rapeseed oil.

12. A filling composition according to any one of the preceding claims, wherein the filling composition has a particle size of at most 30 μm, a viscosity of 1200 to 2300 MPa.s and a moisture content of at most 1%.

13. A filling composition according to any preceding claim, wherein the filling composition does not comprise any flour.

14. A food product comprising a filling composition according to any one of the preceding claims.

15. Use of a second emulsifier to improve the baking stability of a filling composition according to any one of the preceding claims.

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