Confection

Abstract

The present invention relates to dessert compositions and methods of making the same. In particular, the present invention relates to a confectionery filling comprising water, sugar fat, a hydrophilic colloid and a protein. Methods for making confectionery compositions are also provided.

Description

TECHNICAL FIELD

[0001] The present invention relates to confectionery compositions and methods of making the same. In particular, the present invention relates to fillings for confectionery products, the fillings comprising a fat phase, an aqueous phase comprising one or more sugars, starch and protein. BACKGROUND

[0002] Many confectionery products comprise a soft filling within an edible shell, such as a chocolate shell or a jelly. Confectionery fillings are typically either water-based or fat-based. Of course, water and fat do not mix easily.

[0003] Fat-based fillings are often used in confectionery. However, from a nutritional point of view, fat-based fillings contain saturated fatty acids (SFA) and generally have a higher caloric value than sugar, which is the main ingredient of water-based systems. In addition, fat-based fillings generally have a "heavy" texture, which can not be desirable by all consumers.

[0004] Water-based filling systems generally have a lower fat and higher sugar content than fat-based fillings. These water-based fillings have a lighter and softer feel than fat-based fillings, contain no SFA and have a lower caloric value. The main benefit of water-based confectionery fillings is that they have a soft texture, which can be easily adjusted by using hydrocolloids. They also very effectively deliver water-based flavors, such as fruit, coffee and caramel flavors. Finally, they do not contribute to the fat or SFA content of the product and have a lower price than vegetable fat. However, water-based fillings are generally not microbiologically stable, difficult to deposit and cannot deliver the variety of textures that can be achieved using fat.

[0005] The present invention provides a filling with a new and innovative texture that is able to mimic the taste and mouthfeel of a dessert, typically associated with being cooled and requiring a spoon to be consumed. It is known in the art to have confectionery products in the form of slices and gift that are dedicated to fillings inspired by desserts. To date, the technical solution to achieve this is to use fat-based fillings containing flavorings and inclusions to mimic popular desserts (e.g. French butter cream, Paris Brest, tiramisu, etc.). In terms of eating experience, the products offer little excitement, especially in terms of texture, as their texture is masked by the fat matrix. While the use of a fat matrix offers certain advantages from a manufacturing and shelf life point of view (e.g. handling similar to chocolate during production and long-term stability due to the fact that it contains virtually no moisture), it does not deliver on the promise made on the packaging to the consumer.

[0006] There is still a need for improved food products that have a texture and appearance that is appealing to consumers, while having characteristics that can be manufactured and stored industrially.

[0007] The present invention provides a water-based filling having an adjustable texture, which is produced using emulsification techniques. The filling prepared with the proposed solution has overall lower raw material costs compared to similar fat-based fillings. The filling is microbiologically stable for at least 12 months while also maintaining its structural stability. In addition, the filling has a reduced risk of blooming compared to traditional fat-based fillings, which areas of filling-containing products can typically suffer from blooming when the filling has a high fat content.

[0008] As mentioned above, water-based and fat-based fillings are known in the art, as evidenced by the patents cited below.

[0009] WO-A-2010 / 054516 describes a confectionery comprising a liquid center (filling) composition and a shell surrounding the liquid center. The liquid center comprises a bulk sweetener and a fat having a sliding melting point of 10°C to 18°C. The shell comprises a shell composition comprising less than or equal to 20 wt% total fat based on the total weight of the shell composition.

[0010] WO-A-2007 / 051816 describes a non-dairy food composition based on an oil-in-water emulsion containing sugar and a carbohydrate, characterized in that it has a water activity of 0.5 to 0.75 and a dry matter content of 80 to 95 wt% based on the total weight of the food composition, it contains non-gelatinized starch having a particle size of less than 10 pm, the composition has no fat separation, and the composition is stable at a temperature of 1 to 15°C for at least 6 weeks. The invention also relates to a process for its preparation.

[0011] WO-A-2016 / 106282 describes stable emulsions of an aqueous phase in a lipid phase, wherein non-fat cocoa solids and / or non-fat milk solids are present in the lipid phase. The disclosure also relates to a process for making the emulsion, the process comprising adding the lipid phase in two steps. SUMMARY

[0012] The present invention relates to a confectionery composition, preferably a filling for confectionery applications. The filling comprises water, fat and sugar. The largest component of the filling is the aqueous phase, thus the filling can be described as water-based. In particular, the present invention provides a filling for confectionery, the filling comprising water, fat, sugar, a combination of hydrocolloids and proteins.

[0013] In one aspect, the present invention provides a dessert composition comprising, relative to the weight of the dessert composition, a hydrocolloid in an amount of 0.1% to 10% by weight, a protein in an amount of 0.5% to 15% by weight, water in an amount of 10% to 40% by weight, sugar in an amount of 30% to 80% by weight, and fat in an amount of 2% to 35% by weight.

[0014] In one aspect, the present invention provides a dessert composition comprising, relative to the weight of the dessert composition, a hydrocolloid in an amount of 0.1% to 5% by weight, a protein in an amount of 0.5% to 6.5% by weight, a sugar in an amount of 30% to 67% by weight, and a fat in an amount of 2% to 49% by weight. Water may be present in an amount of 10% to 20% by weight.

[0015] In one aspect, the present invention provides a dessert composition comprising, relative to the weight of the dessert composition, a hydrocolloid in an amount of 0.1% to 10% by weight, a protein in an amount of 1.7% to 15% by weight, a sugar in an amount of 29.7% to 80% by weight, and a fat in an amount of 2% to 35% by weight. Water may be present in an amount of 10% to 40% by weight.

[0016] In one aspect, the present invention provides a dessert composition comprising, relative to the weight of the dessert composition, a hydrocolloid in an amount of 0.1% to 5% by weight, a protein in an amount of 1.7% to 6.5% by weight, a sugar in an amount of 29.7% to 67% by weight, and a fat in an amount of 2% to 49% by weight. Water may be present in an amount of 2% to 20% by weight.

[0017] In one aspect, the present invention provides a dessert composition comprising a hydrocolloid in an amount of 0% to 5% by weight, a protein in an amount of 1.7% to 6.5% by weight, a sugar in an amount of 29.7% to 67% by weight, a fat in an amount of 2% to 49% by weight, and water in an amount of 2% to 20% by weight, wherein the percentages are by weight of the dessert composition.

[0018] In one aspect, the present invention provides a dessert composition comprising substantially the same formulation as set forth in any one of Examples 31, 32, 33, 34, 35, 36, 37, or 38. In this context, substantially the same means that the ingredient amounts do not vary by more than 20%, or by no more than 15%, or by no more than 10%, or by no more than 5% from the stated ingredient amounts.

[0019] In another aspect, the present invention provides a method comprising, consisting of, or consisting essentially of: providing an aqueous solution of sugar; adding a hydrocolloid and a protein to an aqueous solution of sugar; adding fat and any other ingredients to form a mixture; blending the mixture, preferably to provide a mixture having a viscosity of 4 Pa.S -1 to 40 Pa.S -1 when measured at 25°C.

[0020] An additional aspect of the invention provides a finished confectionery product comprising a confectionery composition according to the first aspect, which is partially or completely surrounded or enrobed by chocolate, preferably a chocolate shell. DETAILED DESCRIPTION

[0021] The inventors have developed a rich confectionery filling which uses a combination of water, fat and sugar, and typically also one or both of a protein and a hydrocolloid. Such fillings are desirable to consumers, particularly in chocolate products.

[0022] This confectionery composition is notable because confectionery fillings typically contain water or fat, which are generally not combined. One exception to the general rule that water and fat are not combined in confectionery fillings is caramel, but caramel has a lower percentage of fat than is desirable in many fillings and is provided by the present invention.

[0023] The inventors have also devised a process in which a water continuous phase material is provided, fat is added to it and emulsified. The combination of ingredients provided by the present invention stabilises the fat in the system to allow the production of an industrially useful filling composition.

[0024] The water phase / fat phase combination process provided by the present invention allows a filling to have both lower fat and sugar than typical fat based fillings, whilst still being perceived as rich by consumers.

[0025] The present invention allows a water based filling to be provided with a rich, velvety texture by pairing a water phase with a fat phase. This texture is achieved by the combination of ingredients of the present invention. Empirically, this texture can be preferably defined by a certain viscosity range. Additionally, compositions outside of the present invention can have a viscosity which prevents industrial manufacture and a pleasant eating experience.

[0026] In preferred embodiments, the confectionery composition has a bulk viscosity of at least 4 Pa.S, for example 4 Pa.S to 40 Pa.S or preferably 7 Pa.s to 37 Pa.s. More preferably, the confectionery composition has a viscosity of 10 Pa.S to 37 Pa.S, most preferably 10 Pa.S to 35 Pa.S or 10 Pa.S to 32 Pa.S.

[0027] The viscosity is preferably evaluated as follows, preferably at 25°C. Rheological properties of the substances are measured by performing oscillatory rheometry. The measurements are performed using a Physica MRC 500 rheometer (Anton Paar) equipped with a ground-glass Couette geometry (CC27-SN23479) and a Peltier system for temperature control. The Couette geometry consists of a cup (14.46 mm radius) and a bob system (13.33 mm radius, 40 mm length). The sample is covered with low viscosity silicone oil (Sigma Aldrich Ltd, Singapore) to avoid evaporation during the measurement. The sample is left to stand for 5 minutes at 25°C before starting the experiment. The frequency (1 Hz) and the strain (0.5%) applied during the oscillatory shear measurement are chosen within the linear response range.

[0028] The confectionery composition is preferably a confectionery filling. In some embodiments, the filling can be liquid, preferably of the non-aerated type, thus not a mousse or a foam.

[0029] In one embodiment, the confectionery composition can be aerated. For example, the confectionery filling can be aerated and have an overrun of at least 1 %, 2%, 5%, 10%, 15%, 20% or 30%. In some embodiments, the confectionery filling can be very significantly aerated with an overrun of at least 50%, for example about 100% or more. In some embodiments, the confectionery filling can be aerated with an overrun equal to or less than 250%, for example less than 225%, less than 200%, less than 175%, less than 150% or less than 125%. In some embodiments, the confectionery filling can be aerated with an overrun of between 1 % and 250%, between 10% and 200%, between 20% and 150% or between 30% and 100%.

[0030] The percentage overrun refers to the degree of expansion resulting from the amount of air incorporated into the product during aeration. For example, an overrun of about 100% means that the air occupies 50% of its volume.

[0031] The confectionery composition has a water activity lower than 0.70, preferably higher than 0.45 and lower than 0.70. In some embodiments, the confectionery composition has a water activity of not more than 0.69, not more than 0.68 or not more than 0.67. The water activity is preferably greater than 0.50. In some embodiments, the water activity can be between 0.6 and 0.69, for example about 0.65. Suitable water activities according to the present application include 0.69, 0.68, 0.67, 0.66, 0.65, 0.64, 0.63, 0.62, 0.61 and 0.60. Preferred water activities include 0.69, 0.68, 0.67, 0.66 and 0.65.

[0032] The term water activity ("Aw") is well known in the art and refers to the vapor pressure of water in a solution divided by the standard state vapor pressure of water. In the field of food science, the standard state is most often defined as the vapor pressure of pure water at the same temperature. Using this particular definition, the water activity of pure distilled water is exactly 1. A water activity of 0.80 means that the vapor pressure is 80% of the vapor pressure of pure water. Water activity values are preferably obtained by resistance electrolytic, capacitance or dew point hygrometers known in the art. The water activity values according to the present application can be determined by enclosing the sample in a sealed container. The relative humidity of the air in the headspace will equilibrate with the water activity of the sample. At equilibrium, the two will be equal and the relative humidity of the headspace can be measured using a capacitance sensor to determine the water activity of the sample. In a preferred embodiment, the water activity is measured using a water activity meter (e.g. from Novasina). It defines the water activity by measuring the vapor pressure of a sample of the composition in a closed chamber when it has reached equilibrium. A resistance-electrolytic sensor is used to define the vapor pressure.

[0033] The confectionery composition can comprise one or more flavorings. Suitable flavorings will be apparent to the skilled person and include coffee extract, chocolate, caramel, fruit juice and flavorings and malt extract.

[0034] In some embodiments, the confectionery composition comprises cocoa powder. In some embodiments, the confectionery composition comprises cocoa powder and the fat phase comprises all plant fat, thereby providing a vegan composition.

[0035] Hydrocolloids

[0036] The composition of the present application comprises 0.1 wt% to 10 wt% of a hydrophilic colloid. The composition of the present application can comprise 0.1 wt% to 5 wt% of a hydrophilic colloid. The composition of the present application can comprise greater than 0 wt% but less than 0.1 wt% of a hydrophilic colloid. The composition of the present application can comprise greater than 5 wt% but less than or equal to 10 wt% of a hydrophilic colloid.

[0037] In some embodiments, the confectionery composition comprises 0.2 wt% to 5.0 wt% of a hydrophilic colloid. In preferred embodiments, the hydrophilic colloid is present at 0.3 wt% to 5.0 wt%, preferably 0.3 wt% to 4.0 wt%, most preferably 0.5 wt% to 3.5 wt%. The hydrophilic colloid ingredient is preferably a starch.

[0038] The starch ingredient is preferably present at 0.1 wt% to 5 wt% of the total ingredients.

[0039] The starch is preferably a physically modified and / or pregelatinized specialty starch.

[0040] Pre-gelatinized starch is starch that has typically been cooked and then dried in a starch factory on a drum dryer or in an extruder to make the starch soluble in cold water. Spray dryers are used to obtain dry starch sugars and low viscosity pre-gelatinized starch powders.

[0041] Gelatinization gives natural and stable starches the ability to form a cold-water paste. Thus, pre-gelatinized starch dissolves in cold liquids and becomes viscous, like gelatin. It is used to thicken and bind products, as well as a filling ingredient in pharmaceutical tablets. Other names for this product include: pre-gelatinized modified starch, pre-gelatinized food starch, modified starch, instant starch, soluble starch, and pre-gelatinized / pre-gelatinized starch.

[0042] Preferred starches include corn starch (in particular pre-gelatinized corn starch) and maize starch, for example cold-water-swelling waxy maize starch, such as NOVATION® Lumina 4600 starch, which is commercially available from Ingredion Germany GmbH (Hamburg, Germany). ® Lumina 4600 starch.

[0043] According to the present application, chemically modified starches can also be used, such as hydroxypropyl distarch phosphate (E1442) starch, which is commercially available from Ingredion Germany GmbH (Hamburg, Germany). Chemical modification of starches is well known in the art and is typically achieved by derivatization, such as etherification, esterification or cross-linking. Chemical modification of starches is typically used to optimize structural features as well as functional and nutritional properties for targeted applications.

[0044] Natural starches are not preferred even when gelatinized due to the lower solubility and the ability to form a viscous paste in cold liquids.

[0045] Instead of starch, other hydrocolloids can be used, for example pectin (such as low methoxyl pectin), citrus fiber, agar agar, gelatin, kappa carrageenan, alginate, gellan gum or locust bean gum.

[0046] Fats

[0047] The present application provides a composition which provides a total amount of fat of 2 to 35 wt.%. The present application provides a composition which can provide a total amount of fat of 2 to 49 wt.%.

[0048] In one embodiment, the confectionery composition comprises a total amount of fat of 4 to 34 wt%, for example 5 to 33 wt%. In some embodiments, the fat is present in an amount of 6 to 32 wt%. In preferred embodiments, the fat is present in an amount of 6.0 to 31 wt%, preferably 6 to 30 wt%, most preferably 7 to 29 wt%.

[0049] The fat is preferably present in the composition as a fat phase in a mixture of ingredients of the composition. The fat can also be inherently present in other ingredients of the composition, such as chocolate.

[0050] The fat phase is preferably present in an amount of 3 to 30 wt% of the confectionery composition. In some embodiments, the range can be 3.5 to 30 wt% or 4 to 30 wt%.

[0051] In one embodiment, the confectionery composition comprises a fat phase of 5 to 30 wt%, for example 5.5 to 30 wt%. In some embodiments, the fat is present in an amount of 6 to 30 wt%. In preferred embodiments, the fat is present in an amount of 6.0 to 29.5 wt%, preferably 6 to 29.0 wt%, most preferably 7 to 28 wt%.

[0052] In some embodiments, the fat phase comprises, consists of, or consists essentially of a filling fat, a milk fat, and / or a nut paste. Filling fats are known in the art and examples include non-hydrogenated non-lauric fats such as Ertifil Max filling fat available from Fuji Oil Europe (Gent, Belgium). The following examples primarily use filling fats. The person skilled in the art will understand the types of fats classified under filling fats as this is a commonly used term in confectionery. The inventors have successfully tested several filling fats including non-hydrogenated non-lauric fats (such as Ertifil Max 170) and vegetable fats (such as Chocofil TC50 (AAK) and cocoa butter), as well as milk fats (e.g. anhydrous milk fat).

[0053] In the present invention, a filling fat is preferably defined as a fat that is nominally solid at ambient temperature of about 20°C; thus, the fat has a SFC of at least 10% at 20°C.

[0054] In one preferred embodiment, the composition of the present invention comprises a fat phase provided by the fat used to make the composition, i.e. the fat is either isolated or added to the mixture in utilizable form.

[0055] Without being bound by theory, it is believed that the fat in the composition of the present application preferably comprises a fat having a certain solid fat content to help reduce oiling off and composition stability. Solid fat content (SFC) is a widely accepted analysis of fats and oils in the food industry. SFC is typically determined using nuclear magnetic resonance (NMR), where it is measured based on the direct ratio between the solid and liquid fractions of the sample observed in the NMR free induction decay (FID). The official standard for measuring SFC is IUPAC 2.150 (Europe). The solid fat content of the fat in the present application is determined using the method described below: For IUPAC, 2.150A, 80°C = 30 min, 30°C = 10 min, 0°C = 30 min, 30 min at each temperature, then read the reading.

[0056] For IUPAC, 2.150B, information taken from the supplier's product specification.

[0057] Regarding the choice of which IUPAC method to use when evaluating SFC, we note that the person skilled in the art knows which method is suitable for which type of fat. Generally, when the fat needs to be tempered, i.e. the fat composition is subjected to a cooling and heating procedure suitable for the fat properties in order to promote the fat to crystallize in a stable crystalline form. Especially within the scope of the present application, where the solid fat content is measured with IUPAC method 2.150 a, the fat composition does not need to be subjected to a heat treatment. IUPAC method 2.150b requires the fat composition to be subjected to the heat treatment procedure described in the method.

[0058] In a particularly preferred embodiment, the composition comprises a fat having a SFC of at least 10% at 20°C.

[0059] In a preferred embodiment, the composition comprises a fat having a SFC of 10% to 95%, preferably 15% to 90%, more preferably 15% to 87.5%, most preferably 15% to 85% at 20°C.

[0060] In a preferred embodiment, the composition comprises a fat having a SFC of 1% to 85%, preferably 3% to 82%, more preferably 6% to 78%, most preferably 5% to 75% at 25°C.

[0061] In a preferred embodiment, the composition comprises a fat having a SFC of 1% to 75%, preferably 1% to 70%, more preferably 2% to 65%, most preferably 3% to 60% at 30°C.

[0062] In a preferred embodiment, the fat as defined above is present in an amount of 2.0 wt% to 35.0 wt%, preferably 2.5 wt% to 33 wt%, preferably 4.0 wt% to 30 wt%, most preferably 7.0 wt% to 28 wt% by weight of the composition.

[0063] In an embodiment of the application, the fat used can comprise other fats commonly used in confectionery. For example, selected from the group comprising milk fat, coconut oil, palm kernel oil, palm oil, cocoa butter, butter, lard, tallow, oil / fat fractions such as lauric fractions, stearin fractions or olein fractions, hydrogenated oils (partially hydrogenated and fully hydrogenated), shea fat, cocoa butter extender fat (e.g. approved fats: Illipe fat, Kokum gurganata butter, Mango, Sal butter), interesterified fats (can be any fat and oil and can be chemically or enzymatically interesterified) and blends of at least two of the above. In a further embodiment, the fat can also include nut pastes and / or nut butters. In a preferred embodiment, the nut pastes and nut butters can be selected from coconut paste, almond paste or hazelnut paste. The fat can comprise or consist of anhydrous milk fat, chocolate (milk, dark or white) or cocoa mass.

[0064] In an embodiment, the vegetable fat is palm oil or a blend of palm oil and shea stearin.

[0065] Aqueous phase

[0066] The present application provides a composition comprising water in an amount of 10 wt% to 40 wt%, for example 10 wt% to 20 wt%.

[0067] In an embodiment, the confectionery composition comprises 2 wt% to 40 wt% water, or 2 wt% to 36 wt% water, or 2 wt% to 34 wt% water, or 2 wt% to 30 wt% water, or 2 wt% to 26 wt% water, or 2 wt% to 22 wt% water.

[0068] In one embodiment, the confectionery composition comprises 10 to 40 wt% water, or 10 to 36 wt% water, or 10 to 34 wt% water, or 10 to 30 wt% water, or 10 to 26 wt% water, or 10 to 22 wt% water. In one embodiment, the confectionery composition comprises 3 to 21 wt% water. In one embodiment, the confectionery composition comprises 4 to 22 wt% water. In one embodiment, the confectionery composition comprises 5 to 23 wt% water. In one embodiment, the confectionery composition comprises 6 to 24 wt% water. In one embodiment, the confectionery composition comprises 7 to 25 wt% water. In one embodiment, the confectionery composition comprises 8 to 26 wt% water. In one embodiment, the confectionery composition comprises 9 to 27 wt% water. In one embodiment, the confectionery composition comprises 10 to 28 wt% water. In one embodiment, the confectionery composition comprises 11 to 29 wt% water. In one embodiment, the confectionery composition comprises 12 to 30 wt% water. In one embodiment, the confectionery composition comprises 13 to 31 wt% water. In one embodiment, the confectionery composition comprises 14 to 32 wt% water. In one embodiment, the confectionery composition comprises 15 to 33 wt% water. In one embodiment, the confectionery composition comprises 16 to 34 wt% water. In one embodiment, the confectionery composition comprises 17 to 35 wt% water. In one embodiment, the confectionery composition comprises 18 to 36 wt% water. In one embodiment, the confectionery composition comprises 19 to 37 wt% water. In one embodiment, the confectionery composition comprises 20 to 38 wt% water. In one embodiment, the confectionery composition comprises 21 to 39 wt% water. In one embodiment, the confectionery composition comprises 22 to 40 wt% water.

[0069] In one embodiment, the confectionery composition comprises 10 to 40 wt% water, for example 10 to 37.5 wt% water. In some embodiments, the water is present at 10 to 35 wt%. In preferred embodiments, the water is present at 10 to 33 wt%, preferably 11 to 31 wt%, most preferably 12 to 30 wt%.

[0070] Water and water-soluble ingredients are present in the composition of the application as an aqueous phase. These are referred to as aqueous phase ingredients.

[0071] The aqueous phase ingredients are preferably present in an amount of 50% to 95% by weight of the composition. In some embodiments, the range can be 52% to 90% by weight, preferably 55% to 87% by weight, or most preferably 55% to 85% by weight.

[0072] The aqueous phase preferably comprises one or more sugars, which can include one or more sugar syrups and optionally water.

[0073] The desired distribution can be achieved with glucose-fructose syrups, partially inverted syrups, or the addition of powdered sucrose, dextrose and fructose.

[0074] In a preferred embodiment, the water content of the present invention is measured using Karl Fischer titration.

[0075] In preferred embodiments, the aqueous phase comprises one or more sugars and water, although in some embodiments, water need not be provided as a separate ingredient, and the aqueous component is provided by one or more sugar syrups. Sugar syrups typically contain about 20% to 30% by weight water or about 20% to 25% by weight water, for example about 23% by weight of the exemplary inverted "IS221" syrup is water.

[0076] In certain embodiments, the sugar component comprises or consists of at least two different sugars. In some embodiments, the sugar component comprises or consists of inverted sugar, optionally having a sugar inversion percentage of 10% to 70%, 10% to 65%, 20% to 60%, or 40% to 60%.

[0077] In one embodiment, the blend of different sugars is provided by an inverted sugar having a sugar inversion percentage (i.e. degree of hydrolysis) of at least 10% but less than 70%, less than 60%, less than 50%, or less than 40%. In some embodiments, the sugar is an inverted sugar having a sugar inversion percentage (i.e. degree of hydrolysis) of 20% to 60%, 30% to 50%, or 40% to 50%. Inverted sugars having incomplete inversion (hydrolysis) are referred to as partially inverted sugars.

[0078] This mixture of sugars in the confectionery can comprise a mixture of at least one reducing sugar and at least one non-reducing sugar. Sucrose is a non-reducing sugar, while dextrose and fructose are reducing sugars. Partially inverted sugar syrups comprise sucrose (non-reducing), dextrose (reducing) and fructose (reducing).

[0079] In the present invention, the composition comprises sugar in an amount of 30% to 80% by weight. This is the total sugar amount, i.e. comprising sugar in both the aqueous phase and the fat phase, and inherent in other ingredients (e.g. milk powder, chocolate).

[0080] In one embodiment, the confectionery composition comprises 30 to 80 wt% total sugar relative to the composition. For example, the sugar is 35 to 80 wt%. In some embodiments, the sugar is present at 35 to 78 wt%, 35 to 77 wt%, 35 to 76 wt% or 35 to 75 wt%. In a preferred embodiment, the confectionery composition comprises 35 to 70 wt%, preferably 35 to 65.0 wt%, most preferably 40 to 60 wt% sugar.

[0081] In a preferred embodiment, the sugar in the aqueous phase (i.e. not those inherent to the milk, chocolate etc. or present in the fat phase) contributes to the stabilising system of the present application.

[0082] The following definitions relate to the sugar present in the aqueous phase of the composition of the present application.

[0083] In a preferred embodiment, the sugar present in the aqueous phase is 45 to 100 wt%, preferably 50 to 100 wt%, more preferably 55 to 95 wt% or 55 to 100 wt%, and more preferably 60 to 95 wt% or 60 to 100 wt% of the total sugar.

[0084] In some embodiments, the sugar is a sugar syrup. Suitable sugar syrups include glucose syrup, preferably having a dextrose equivalent (“DE”) of 40 to 70, fructose glucose syrup, high fructose syrup, corn syrup, oat syrup, rice syrup or tapioca syrup. Mixtures of two or more of these sugar syrups can be used.

[0085] Such sugar syrups are well known in the art. Glucose syrups are well known in the art and are obtained by hydrolysis of starch, typically plant starch. Glucose syrups are described in Glucose Syrups, Technology and Applications, Peter Hull, Wiley-Blackwell 2010.

[0086] In a preferred embodiment, the glucose syrup has a DE value in the range 35 to 95, preferably in the range 35 to 70 or 40 to 70, more preferably in the range 35 to 63.

[0087] Similarly, fructose glucose syrups are made from the hydrolysis of starch (usually plant starch), which is then isomerized to produce fructose. As in the production of regular corn syrup, the starch can be broken down into glucose by enzymes. To make fructose corn syrup, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose. Common commercially used syrups are "HFCS 42" and "HFCS 55", and the nomenclature refers to 42% and 55% by dry weight fructose composition, respectively, with the remainder usually being glucose or glucose and some amount of other carbohydrates.

[0088] In a preferred embodiment, the fructose glucose syrup contains typically 5 to 75% by weight, preferably 20 to 70% by weight, more preferably 30 to 60% by weight, and more preferably 35 to 55% by weight of fructose. These percentages are on a dry solids basis.

[0089] In a preferred embodiment, the fructose glucose syrup contains typically 5 to 75% by weight, preferably 20 to 70% by weight, more preferably 30 to 60% by weight, and more preferably 35 to 55% by weight of glucose. These percentages are on a dry solids basis.

[0090] When the sugar comprises or consists of at least two different sugars, preferably fructose, undesirable crystallization of the sugar in the confectionery can be avoided. Suitable sugar blends are provided by invert sugars having a sugar inversion percentage of at least 10% but less than 70%, less than 60%, less than 50%, or less than 40%. In embodiments, an inversion rate of 40% to 50% is shown to provide desirable results. In some embodiments, the sugar is an invert sugar having a sugar inversion percentage (i.e. degree of hydrolysis) of 20% to 60%, 30% to 50%, or 40% to 50%.

[0091] The presence of fructose in the sugar mixture is highly preferred and helps to hinder crystallization of the aqueous phase fat mixture and increase its stability.

[0092] Preferably, 10% to 50% by weight of the sugar in the aqueous phase (i.e. 1 / 10 to ½ of the sugar, preferably at least 1 / 5) is fructose. More preferably, 15% to 50% by weight, more preferably 20% to 40% by weight, and more preferably 20% to 38% by weight of the sugar in the aqueous phase. This can be achieved by blending different sugar-rich ingredients such as sugar powder, starch-derived syrups, or invert syrups, or by using a partially inverted syrup comprising sucrose, dextrose, and fructose.

[0093] In a preferred embodiment, 20% to 65% by weight of the sugars in the aqueous phase are glucose (including dextrose and glucose / dextrose mixtures). More preferably, 25% to 65%, more preferably 30% to 60%, and more preferably 35% to 55% by weight of the sugars in the aqueous phase.

[0094] Due to the dextro-rotary nature of glucose and dextrose, they can be freely interchanged with each other (i.e., when glucose is used, it can be completely or partially replaced by dextrose without observing a change in effect). Thus, preferably in the present patent, the term "glucose" is generally understood to include glucose and dextrose and mixtures thereof.

[0095] In a preferred embodiment, 0% to 60% by weight of the sugars in the aqueous phase are sucrose. More preferably, 0% to 55% and 2% to 40% by weight of the sugars in the aqueous phase. The contribution of sucrose is not as important as that of fructose disclosed above.

[0096] In a preferred embodiment, 0% to 20% by weight of the sugars in the aqueous phase are maltose. More preferably, 0% to 15% and 2% to 12% by weight of the sugars in the aqueous phase. The contribution of maltose is not as important as that of fructose disclosed above.

[0097] In a preferred embodiment, the confectionery comprises a mixture of sugars in the aqueous phase, and the confectionery comprises 0% to 30% by weight of sucrose, 5% to 30% by weight of glucose syrup and 35% to 75% by weight of fructose glucose syrup, based on the weight of the composition.

[0098] In a preferred embodiment, the confectionery composition comprises a mixture of sugars, and the confectionery composition comprises 0.0% to 20% by weight of sucrose, 5.0% to 25% by weight of glucose syrup and 20% to 55% by weight of fructose glucose syrup, in the aqueous phase, based on the weight of the confectionery composition.

[0099] In a preferred embodiment, the confectionery composition comprises a mixture of sugars, and the confectionery composition comprises 0.0% to 15% by weight of sucrose, 7.5% to 20% by weight of glucose syrup and 25% to 50% by weight of fructose glucose syrup, in the aqueous phase, based on the weight of the confectionery composition.

[0100] In a preferred embodiment, the confectionery composition comprises a mixture of sugars, and the confectionery composition comprises 0.0% to 15% by weight of sucrose, 7.5% to 15% by weight of glucose syrup and 30% to 45% by weight of fructose glucose syrup, in the aqueous phase, based on the weight of the confectionery composition.

[0101] As a further definition, such a sugar mixture in a confectionery can also be defined as a percentage of reducing sugars, since sucrose is a non-reducing sugar, whereas glucose / dextrose and fructose are reducing sugars. Thus, the sugar in the aqueous phase preferably comprises at least 10% to 100% of reducing sugars, the remainder being non-reducing sugars. In some embodiments, the sugar comprises 25% to 90% of reducing sugars, 35% to 85% of reducing sugars, or 40% to 70% of reducing sugars. The examples demonstrate the use of sugar mixtures comprising a range of reducing sugars. Mixtures of reducing and non-reducing sugars can be provided as partially inverted sugar syrups.

[0102] Fully hydrolysed (about 97% inversion) inverted sugar syrups, in which substantially all of the sucrose has been broken down into dextrose and fructose, can crystallise in the products of the present application. According to the present application, partially hydrolysed sugar syrups, for example greater than 10% but less than 70% hydrolysis, preferably less than 60% hydrolysis (inversion) are more stable and do not crystallise.

[0103] In one embodiment, the sugar comprises or consists of a partially hydrolysed inverted sugar syrup. In another embodiment, the sugar comprises or consists of a mixture of sucrose, partially or fully inverted sugar syrup and glucose. In another embodiment, the sugar comprises or consists of a mixture of sucrose, fructose and glucose.

[0104] The "221" partially inverted sugar syrup used in some examples can be purchased as "Invert Sugar Syrup 221" from British Sugar plc, Peterborough, United Kingdom. It is a pale straw coloured solution of sugar beet made sugar in drinking water. It comprises 41-49% reducing sugars as determined by the Lane & Eynon titration method using Fehlings solution and methylene blue indicator. Invert 221 is a partially inverted sugar syrup and thus comprises a proportion of unhydrolysed sucrose as well as equal amounts of fructose and dextrose. It is less prone to crystallisation than fully inverted sugar syrups (fructose and dextrose only).

[0105] An alternative to IS221 is a mixture of sucrose and fructose dextrose syrup.

[0106] Thus, according to the present application a mixture of sugars is preferably used. Preferably, the mixture comprises fructose.

[0107] The inverted sugar can be a fully inverted sugar syrup or, preferably, a partially inverted sugar syrup. A fully inverted sugar syrup comprises only glucose and fructose. A partially inverted sugar syrup comprises glucose, fructose and sucrose and is preferred. Thus, a balance of sugar or mixture of sugars is preferably provided.

[0108] In a preferred embodiment, the sugar of the confectionery composition comprises a mixture of sucrose, invert sugar syrup (which itself contains sucrose, glucose and fructose) and glucose.

[0109] Proteins

[0110] The composition of the present application comprises protein in an amount of 0.5 to 15 wt%.

[0111] The protein ingredient is preferably present in an amount of 0.5 to 13 wt% of the total ingredients. In some embodiments, the range can be 0.5 to 12.5 wt%, or 0.5 to 12.0 wt%. In one embodiment, the confectionery composition comprises 0.5 to 11.5 wt%, for example 0.5 to 11 wt% protein. In some embodiments, the protein is present in an amount of 0.5 to 10.5 wt%. In preferred embodiments, the protein is present in an amount of 0.5 to 10.0 wt%, preferably 0.5 to 9.5 wt%, most preferably 0.75 to 9.0 wt%. These percentages relate to the total protein, not the percentage of the total ingredients comprising protein. The protein can be added as a separate ingredient or as part of an ingredient comprising protein, for example, milk powder.

[0112] In some preferred embodiments, the protein comprises, consists of or consists essentially of milk protein. The milk protein can conveniently be provided as milk powder, for example skimmed milk powder. Other milk protein powders include whey protein isolate or whey protein concentrate, which terms are known in the art. Whey protein isolate contains a high proportion of whey protein, preferably about 90 wt%, and can therefore be conveniently used. Whey protein concentrate typically contains about 80 wt% whey protein and can also be used. The milk protein can also be provided as a liquid, for example in the form of condensed milk, preferably sweetened condensed milk. The protein can also be provided as a plant protein. One particularly advantageous plant protein is fava protein (fava bean protein). Another advantageous plant protein is pea protein.

[0113] Proteins can emulsify fat and stabilize droplets. While the present invention's examples were primarily conducted with skim milk powder (SMP), trials using plant-based alternatives have also performed well. Preferably, the plant-based protein can be selected from flax, amaranth, legumes (such as peas, soybeans, soy beans, lentils, chickpeas, or peanuts), tree nuts (such as almonds and hazelnuts), and cereals (such as rice, wheat, or barley). In particularly preferred embodiments, the plant protein is selected from legumes (peas or beans). The present invention is not limited to the use of SMP or plant proteins, and other protein sources can be used. For example, other milk-based protein preparations such as rennet casein and sweetened condensed milk can be used.

[0114] Another source of protein is whey protein. This can be provided by whey protein isolate or whey protein concentrate, as these terms are known in the art.

[0115] An example of a whey protein isolate (WPI) is BiPRO, commercially available from Agropur Inc., Eden Prairie, MN 55344 USA. ® 9500. Whey protein isolate (such as BiPRO ® Whey protein isolate (WPI) is preferably prepared from concentrated and spray-dried fresh sweet whey. In accordance with US regulatory labeling requirements for products labeled "0g" or "sugar-free" with less than 0.5g of sugar and carbohydrates per serving, the whey protein isolate is preferably lactose-free. The whey protein isolate preferably contains a maximum of 3% ash, 1% fat, 0.5% lactose, and 5% moisture by weight. The whey protein isolate preferably comprises primarily beta-lactoglobulin and alpha-lactalbumin, with approximately 85% to 95% (e.g., 90%) protein by weight.

[0116] Another commercially available whey protein isolate that can be used according to the present invention is the "WPI" product available from Sachsenmilch Leppersdorf GmbH, Leppersdorf, Germany. This preferably contains about 0.1% by weight of fat, about 90% by weight of protein (about 92% by weight of dry matter), about 1.8% by weight of lactose, up to 3% by weight of ash and 4% by weight of water.

[0117] An example of a whey protein concentrate (WPC) is the WPC80 product commercially available from Fonterra, Heerenveen, Netherlands. WPC is preferably about 75% to 85% protein by weight (e.g., about 80% by weight) and contains small amounts of fat (e.g., 5% by weight), moisture (e.g., 5% by weight), ash (e.g., 3% by weight), and lactose (e.g., 5% by weight).

[0118] In a preferred embodiment, the protein comprises, consists of, or consists essentially of (i) a milk protein, optionally provided as milk powder and / or condensed milk; and / or (ii) a plant protein, optionally a lentil protein and / or a pea protein.

[0119] The protein can be added to the composition in hydrated and dehydrated form. In a preferred embodiment, the protein in the confectionery composition is skimmed milk powder. In a more preferred embodiment, the skimmed milk powder is rehydrated with water to provide the protein component.

[0120] Method

[0121] The method for forming the composition comprises providing an aqueous solution of sugar, adding a hydrocolloid and a protein to the aqueous solution, adding fat and any other ingredients, blending the mixture, preferably to provide a mixture having a viscosity of 4 Pa.S"1to 40 Pa.S"1when measured at 25°C.

[0122] In an embodiment, the aqueous solution of sugar is a mixture of sugar and water.

[0123] In a preferred embodiment, the aqueous solution of sugar is a sugar syrup.

[0124] In an embodiment, the method for forming the composition comprises providing an aqueous solution of sugar; adding a hydrocolloid and blending to form a first mixture; then heating the first mixture until it is 80° Brix to 89° Brix; adding a protein to form a second mixture, preferably to provide a second mixture having a Brix of 76° Brix to 81° Brix; adding fat and any other ingredients; blending the mixture until the viscosity is 4 Pa.S"1to 40 Pa.S"1when measured at 25°C; optionally heating to at least 80°C; and allowing it to cool.

[0125] In an embodiment, the first mixture is heated until it is 80° Brix to 89° Brix. In a preferred embodiment, the first mixture has a Brix value of 82° Brix to 88° Brix, preferably 83° Brix to 87° Brix, most preferably 85° Brix to 87° Brix.

[0126] The skilled person will be aware that Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution, and represents the strength of the solution in mass percentage. Brix can be measured, for example, by a refractometer.

[0127] In a preferred embodiment, the blending is carried out under high shear. The skilled person will understand how to control the shear in different mixtures and thus be able to adjust the shear speed to a speed that gives the best mixing of the ingredients.

[0128] In a preferred embodiment, the protein source is rehydrated and added as an aqueous solution. In a more preferred embodiment, the protein is rehydrated in a 1 : 1 ratio in water before being added to the first mixture.

[0129] Optionally, the first mixture is heated to 65°C to 100°C, preferably 75°C to 100°C, most preferably 80°C to 100°C, before the protein is added. The first mixture can be heated for more than 1 minute, preferably more than 2 minutes, most preferably more than 5 minutes, preferably less than 90 minutes, more preferably less than 60 minutes, most preferably less than 30 minutes.

[0130] In a preferred embodiment, after the fat is added and blended, the confectionery composition is heated again to 60°C to 90°C, preferably 70°C to 90°C, most preferably 75°C to 90°C, for at least 30 seconds, preferably at least 1 minute, most preferably at least 2 minutes, preferably less than 10 minutes, more preferably less than 7 minutes, most preferably less than 5 minutes.

[0131] In a preferred embodiment, the second mixture has a Brix value of 70 Brix to 85 Brix before the fat ingredients are added. In a preferred embodiment, the confectionery composition has a Brix value of 73 Brix to 83 Brix, preferably 75 Brix to 81 Brix, most preferably 77 Brix to 79 Brix, before the fat is added. The skilled person will be aware that Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution in mass percentage. Brix can be measured, for example, by a refractometer. 77° Brix and 81° Brix, more preferably 77° Brix and 80° Brix, most preferably 77° Brix and 79° Brix.

[0132] In a preferred embodiment, the fat is added to the second mixture and blended, preferably under high shear, together with any other ingredients until the viscosity is 4 Pa.s-1 to 40 Pa.s-1, more preferably 10 Pa.s to 37 Pa.S, most preferably 10 Pa.s to 35 Pa.S or 10 Pa.s to 32 Pa.s when measured at 25°C. In some embodiments, the chocolate is added at the same time as the protein and before the fat is added.

[0133] In another embodiment, the method for forming the composition comprises providing an aqueous solution of sugar; adding the hydrophilic colloid and optionally rehydrated protein to form a first mixture, blending and heating to provide a Brix of 76° Brix to 81° Brix; adding the fat and any other ingredients to form a second mixture; blending the mixture until the viscosity is 4 Pa.S"1to 40 Pa.S"1when measured at 25°C; optionally heating to at least 80°C; and allowing it to cool. In this embodiment, when the protein is rehydrated, the protein can be rehydrated at any step prior to addition to the first mixture (e.g., the protein rehydration can be as a first step, where the sugar and hydrophilic colloid are added after blending to form the first mixture (i.e., the order of addition of ingredients prior to heating the first mixture is not limiting). In a preferred embodiment, the first mixture is heated to 65°C to 100°C, preferably 75°C to 100°C, most preferably 80°C to 100°C, until the Brix is 77° Brix to 81° Brix, more preferably 77° Brix to 80° Brix, most preferably 77° Brix to 79° Brix. In a preferred embodiment, the fat is added to the second mixture with any other ingredients and blended, preferably under high shear, until the viscosity is 4 Pa.s"1to 40 Pa.s"1when measured at 25°C, more preferably 10 Pa.s to 37 Pa.S, most preferably 10 Pa.s to 35 Pa.S or 10 Pa.s to 32 Pa.S. In a preferred embodiment, the first mixture is heated to 65°C to 100°C, preferably 75°C to 100°C, most preferably 80°C to 100°C, prior to addition of the protein. The first mixture can be heated for greater than 1 minute, preferably greater than 2 minutes, most preferably greater than 5 minutes, preferably less than 90 minutes, more preferably less than 60 minutes, most preferably less than 30 minutes. In a preferred embodiment, after addition of the protein, the second mixture is again heated to 60°C to 90°C, preferably 70°C to 90°C, most preferably 75°C to 90°C, for at least 30 seconds, preferably at least 1 minute, most preferably at least 2 minutes, preferably less than 10 minutes, more preferably less than 7 minutes, most preferably less than 5 minutes.

[0134] In one embodiment, after the fat is added and blended, the mixture is allowed to cool to room temperature or lower, optionally to 10°C to 19°C, to 8°C or lower, or to 0°C to 4°C. Room temperature is typically 20°C to 25°C, for example about 20°C, 21°C, 22°C, 23°C, 24°C, or 25°C. Preferably, room temperature is 20°C.

[0135] In some embodiments, the composition is not cooled below room temperature, in particular refrigerated to 0°C to 8°C.

[0136] In a preferred embodiment, after the addition of the fat and blending, the mixture is allowed to cool to less than 80°C, preferably less than 70°C, more preferably less than 60°C, most preferably less than 50°C, more than 5°C, preferably more than 15°C, most preferably more than 25°C, from 5°C to 80°C, preferably from 15°C to 70°C, more preferably from 15°C to 55°C, most preferably from 20°C to 40°C.

[0137] In one embodiment, the present application provides a method comprising, consisting of, or consisting essentially of the steps of: providing an aqueous solution of sugar, and any one of: adding a hydrophilic colloid and blending, heating the blended sugar and hydrophilic colloid until the mixture is from 80° Brix to 89° Brix, adding protein and water to the blended sugar and hydrophilic colloid such that the mixture is from 76° Brix to 81° Brix; or adding a hydrophilic colloid and protein and blending and heating the blended sugar, hydrophilic colloid, protein until the mixture is from 76° Brix to 81° Brix; adding fat and any other ingredients; blending the mixture until the viscosity of the composition is from 4 Pa.S to 40 Pa.S when measured at 25°C -1 ; -1 optionally heating the blended composition to at least 80°C; and allowing the composition to cool.

[0138] In one embodiment, the present application provides a method comprising, consisting of, or consisting essentially of the steps of: providing an aqueous solution of sugar, and any one of: adding a hydrophilic colloid and blending, heating the blended sugar and hydrophilic colloid until the mixture is from 80° Brix to 89° Brix, adding protein and water to the blended sugar and hydrophilic colloid such that the mixture is from 76° Brix to 81° Brix; or adding a hydrophilic colloid and protein and blending and heating the blended sugar, hydrophilic colloid, protein until the mixture is from 76° Brix to 81° Brix; adding fat and any other ingredients; blending the mixture until the viscosity of the composition is from 4 Pa.S to 40 Pa.S when measured at 25°C -1 ; -1 optionally heating the blended composition to at least 80°C; and allowing the composition to cool.​​

[0139] wherein the protein is a pre-mixed protein containing a 1 :1 ratio of powder and water.

[0140] In one embodiment, the present application provides a method comprising, consisting of or consisting essentially of the steps of: providing an aqueous solution of sugar, and any one of: adding a hydrocolloid and blending, heating the blended sugar and hydrocolloid until the mixture is 84° Brix to 88° Brix, adding protein and water to the blended sugar and hydrocolloid such that the mixture is 77° Brix to 80° Brix; or adding a hydrocolloid and protein and blending and heating the blended sugar, hydrocolloid, protein until the mixture is 77° Brix to 80° Brix; adding fat and any other ingredients; blending the mixture until the viscosity of the composition is 4 Pa.S -1 to 40 Pa.S -1 ; optionally heating the blended composition to at least 80°C; and allowing the composition to cool; wherein the protein is a pre-mixed protein containing a 1 :1 ratio of powder and water.

[0141] In one preferred embodiment, the present application provides a method comprising, consisting of or consisting essentially of the steps of: providing an aqueous solution of sugar, and any one of: adding a hydrocolloid and blending, heating the blended sugar and hydrocolloid until the mixture is 84° Brix to 88° Brix, adding protein and water to the blended sugar and hydrocolloid such that the mixture is 77° Brix to 79° Brix; or adding a hydrocolloid and protein and blending and heating the blended sugar, hydrocolloid, protein until the mixture is 77° Brix to 79° Brix; adding fat and any other ingredients; blending the mixture until the viscosity of the composition is 10 Pa.S -1 to 40 Pa.S -1 ; optionally heating the blended composition to at least 80°C; and allowing the composition to cool; wherein the protein is a pre-mixed protein containing a 1 :1 ratio of powder and water.

[0142] In a preferred embodiment, the present application provides a method comprising, consisting of or consisting essentially of the steps of: providing an aqueous solution of sugar, and any one of: adding a hydrocolloid and blending, heating the blended sugar and hydrocolloid until the mixture is 84° Brix to 88° Brix, adding protein and water to the blended sugar and hydrocolloid such that the mixture is 77° Brix to 79° Brix; or adding a hydrocolloid and protein and blending and heating the blended sugar, hydrocolloid, protein until the mixture is 77° Brix to 79° Brix; adding fat and any other ingredients; blending the mixture until the viscosity of the composition is 10 Pa.S -1 to 35 Pa.S -1 ; optionally heating the blended composition to at least 80°C; and allowing the composition to cool; wherein the protein is a pre-mixed protein containing a 1 : 1 ratio of powder and water.

[0143] In a more preferred embodiment, the present application provides a method comprising, consisting of or consisting essentially of the steps of: providing an aqueous solution of sugar, and any one of: adding a hydrocolloid and blending, heating the blended sugar and hydrocolloid until the mixture is 84° Brix to 88° Brix, adding protein and water to the blended sugar and hydrocolloid such that the mixture is 77° Brix to 79° Brix; or adding a hydrocolloid and protein and blending and heating the blended sugar, hydrocolloid, protein until the mixture is 77° Brix to 79° Brix; adding fat and any other ingredients; blending the mixture until the viscosity of the composition is 10 Pa.S -1 to 35 Pa.S -1 ; optionally heating the blended composition to at least 80°C; and allowing the composition to cool; wherein the protein is a pre-mixed protein containing a 1 : 1 ratio of powder and water.

[0144] In the most preferred embodiment, the present application provides a method comprising, consisting of, or consisting essentially of the steps of: providing an aqueous solution of sugar, and any one of: adding a hydrocolloid and blending, heating the blended sugar and hydrocolloid until the mixture is 84° Brix to 88° Brix, adding protein and water to the blended sugar and hydrocolloid such that the mixture is 77° Brix to 79° Brix; or adding a hydrocolloid and protein and blending and heating the blended sugar, hydrocolloid, protein until the mixture is 77° Brix to 79° Brix; adding fat and any other ingredients; blending the mixture until the viscosity of the composition is 10 Pa.S when measured at 25°C -1 to 35 Pa.S -1 ; optionally heating the blended composition to at least 80°C; and allowing the composition to cool to 25°C to 45°C; wherein the protein is skimmed milk powder and water pre-mixed in a 1 : 1 ratio, and the hydrocolloid is starch.

[0145] In one embodiment, the present application provides a confectionery composition comprising water, one or more sugars, and one or more fats, wherein the confectionery composition is made by combining ingredients comprising: 0.1 wt% to 10 wt% of the total ingredients of a hydrocolloid; 0.5 wt% to 15 wt% of the total ingredients of a protein; 3 wt% to 30 wt% of the total ingredients of a fat phase-forming ingredient; and 50 wt% to 85 wt% of the total ingredients of a water phase-forming ingredient.

[0146] In some embodiments, the confectionery composition is made by combining ingredients comprising: 0.5 wt% to 7 wt% of the total ingredients of a hydrocolloid; 1 wt% to 12 wt% of the total ingredients of a protein; 5 wt% to 30 wt% of the total ingredients of a fat phase-forming ingredient; and 50 wt% to 95 wt% of the total ingredients of a water phase-forming ingredient.

[0147] Finished product

[0148] In a preferred embodiment, the confectionery composition is a filling for a confectionery product.

[0149] In a more preferred embodiment, the confectionery composition is a filling for a chocolate or compound product, preferably a piece or shell containing a filling.

[0150] In the most preferred embodiment, the shell or sheet is chocolate or a chocolate analogue, such as a chocolate compound. These terms are well known in the art, but are defined below.

[0151] In one embodiment, the composition of the application can usefully be a chocolate product (as defined herein), more usefully chocolate or a chocolate compound. Irrespective of any other legal definition that can be used, a composition of the application comprising 25 to 35 wt% cocoa solids content and a milk ingredient (such as milk powder) can be informally referred to herein as a "milk chocolate" (which term also covers other similar chocolate products having similar amounts of cocoa solids or alternatives thereto). Irrespective of any other legal definition that can be used, a composition of the application comprising greater than 35 wt% cocoa solids content (up to 100% (i.e. pure cocoa solids)) can be informally referred to herein as "dark chocolate" (which term also covers other similar chocolate products having similar amounts of cocoa solids or alternatives thereto). Dark chocolate can comprise sucrose, cocoa mass, cocoa butter, anhydrous milk fat, rapeseed lecithin, medium chain triglycerides (flavourings), vanilla flavouring, ethanol (ethyl alcohol. The term "chocolate" as used herein means any product (and / or components thereof, if it is a product) that complies with the legal definition of chocolate in any jurisdiction, and also includes products (and / or components thereof) in which all or part of the cocoa butter (CB) is replaced by cocoa butter equivalents (CBE) and / or cocoa butter replacers (CBR).

[0152] The term "chocolate compound" as used herein means a chocolate-like analogue (except where the context clearly indicates otherwise) characterised by the presence of any amount of cocoa solids (which includes cocoa liquor / mass, cocoa butter and cocoa powder), although in some jurisdictions the compound can be legally defined by the presence of a minimum amount of cocoa solids.

[0153] The term "chocolate product" as used herein means chocolate, compounds and other related materials comprising cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replacers (CBR) and / or cocoa butter substitutes (CBS). Thus, chocolate products include products based on chocolate and / or chocolate analogues, and thus for example can be based on dark chocolate, milk chocolate or white chocolate.

[0154] Unless the context clearly indicates otherwise, it is also to be understood that in the present application any one chocolate product can be used in place of any other chocolate product and that the terms chocolate or compound are not to be considered as limiting the scope of the present application to a particular type of chocolate product. Preferred chocolate products comprise chocolate and / or compound, more preferred chocolate products comprise chocolate, most preferred chocolate products comprise chocolate as legally defined in major jurisdictions such as Brazil, the European Union and / or the United States of America.

[0155] Preferred embodiments

[0156] Preferred embodiments of the present application are described below.

[0157] A confectionery composition comprising a hydrophilic colloid in an amount of 0.2 to 5 wt%, a protein in an amount of 0.5 to 10 wt%, water in an amount of 10 to 33 wt%, sugar in an amount of 35 to 70 wt% and fat in an amount of 6 to 29.5 wt%, wherein the percentages are weight percentages of the confectionery composition.

[0158] A confectionery composition comprising a hydrophilic colloid in an amount of 0.3 to 4 wt%, a protein in an amount of 0.5 to 9.5 wt%, water in an amount of 10 to 31 wt%, sugar in an amount of 35 to 65 wt% and fat in an amount of 6 to 29 wt%.

[0159] A confectionery composition comprising a hydrophilic colloid in an amount of 0.5 to 3.5 wt%, a protein in an amount of 0.75 to 9 wt%, water in an amount of 12 to 30 wt%, sugar in an amount of 40 to 60 wt% and fat in an amount of 7 to 28 wt%.

[0160] A confectionery composition comprising a hydrophilic colloid in an amount of 0.1 to 5 wt%, a protein in an amount of 0.5 to 6.5 wt%, sugar in an amount of 30 to 67 wt% and fat in an amount of 2 to 49 wt%, relative to the weight of the confectionery composition. Water can be present in an amount of 10 to 20 wt%.

[0161] A confectionery composition comprising a hydrophilic colloid in an amount of 0.1 to 10 wt%, a protein in an amount of 1.7 to 15 wt%, sugar in an amount of 29.7 to 80 wt% and fat in an amount of 2 to 35 wt%, relative to the weight of the confectionery composition. Water can be present in an amount of 10 to 40 wt%.

[0162] A confectionery composition comprising a hydrophilic colloid in an amount of 0.1 wt% to 5 wt%, a protein in an amount of 1.7 wt% to 6.5 wt%, a sugar in an amount of 29.7 wt% to 67 wt%, and a fat in an amount of 2 wt% to 49 wt%, relative to the weight of the confectionery composition. Water can be present in an amount of 2 wt% to 20 wt%.

[0163] A confectionery composition comprising a hydrophilic colloid in an amount of 0.2 wt% to 5 wt%, a protein in an amount of 0.5 wt% to 10 wt%, water in an amount of 10 wt% to 33 wt%, a sugar in an amount of 35 wt% to 70 wt%, and a fat in an amount of 6 wt% to 29.5 wt%, wherein the viscosity of the composition is 4 Pa.S when measured at 25°C. -1 to 40 Pa.S -1 .

[0164] A confectionery composition comprising a hydrophilic colloid in an amount of 0.3 wt% to 4 wt%, a protein in an amount of 0.5 wt% to 9.5 wt%, water in an amount of 10 wt% to 31 wt%, a sugar in an amount of 35 wt% to 65 wt%, and a fat in an amount of 6 wt% to 29 wt%, wherein the viscosity of the composition is 10 Pa.S when measured at 25°C. -1 to 40 Pa.S -1 .

[0165] A confectionery composition comprising a hydrophilic colloid in an amount of 0.5 wt% to 3.5 wt%, a protein in an amount of 0.75 wt% to 9 wt%, water in an amount of 12 wt% to 30 wt%, a sugar in an amount of 40 wt% to 60 wt%, and a fat in an amount of 7 wt% to 28 wt%, wherein the viscosity of the composition is 10 Pa.S when measured at 25°C. -1 to 35 Pa.S -1 .

[0166] A confectionery composition comprising a hydrophilic colloid in an amount of 0.2 wt% to 5 wt%, a protein in an amount of 0.5 wt% to 10 wt%, water in an amount of 10 wt% to 33 wt%, a sugar in an amount of 35 wt% to 70 wt%, and a fat in an amount of 6 wt% to 29.5 wt%, wherein the confectionery composition has a Brix value of 73° Brix to 83° Brix and a bulk viscosity of 4 Pa.S to 40 Pa.S.

[0167] A confectionery composition comprising a hydrophilic colloid in an amount of 0.3 wt% to 4 wt%, a protein in an amount of 0.5 wt% to 9.5 wt%, water in an amount of 10 wt% to 31 wt%, sugar in an amount of 35 wt% to 65 wt%, and fat in an amount of 6 wt% to 29 wt%, wherein the confectionery composition has a Brix value of 75° Brix to 81° Brix and a bulk viscosity of 7 Pa.S to 35 Pa.S.

[0168] A confectionery composition comprising a hydrophilic colloid in an amount of 0.5 wt% to 3.5 wt%, a protein in an amount of 0.75 wt% to 9 wt%, water in an amount of 12 wt% to 30 wt%, sugar in an amount of 40 wt% to 60 wt%, and fat in an amount of 7 wt% to 28 wt%, wherein the confectionery composition has a Brix value of 77° Brix to 79° Brix and a bulk viscosity of 10 Pa.S to 35 Pa.S.

[0169] A confectionery composition comprising a hydrophilic colloid in an amount of 0.2 wt% to 5 wt%, a protein in an amount of 0.5 wt% to 10 wt%, water in an amount of 10 wt% to 33 wt%, sugar in an amount of 35 wt% to 70 wt%, and fat in an amount of 6 wt% to 29.5 wt%, wherein the fat comprises a fat having 10% to 75% SFC at 20°C, 5% to 70% SFC at 25°C, and 0 to 45% SFC at 30°C, wherein the confectionery composition has a Brix value of 73° Brix to 83° Brix and a bulk viscosity of 4 Pa.S to 40 Pa.S, wherein at least a portion of the sugar is dissolved in the water to form an aqueous phase, wherein the sugar present in the aqueous phase comprises 50 wt% to 100 wt% of the total sugar.

[0170] A confectionery composition comprising a hydrophilic colloid in an amount of 0.3 wt% to 4 wt%, a protein in an amount of 0.5 wt% to 9.5 wt%, water in an amount of 10 wt% to 31 wt%, sugar in an amount of 35 wt% to 65 wt%, and fat in an amount of 6 wt% to 29 wt%, wherein at least a portion of the sugar is dissolved in the water to form an aqueous phase, wherein the sugar present in the aqueous phase comprises 55 wt% to 100 wt% of the total sugar.

[0171] A confectionery composition comprising a hydrophilic colloid in an amount of 0.5 wt% to 3.5 wt%, a protein in an amount of 0.75 wt% to 9 wt%, water in an amount of 12 wt% to 30 wt%, sugar in an amount of 40 wt% to 60 wt%, and fat in an amount of 7 wt% to 28 wt%, wherein the confectionery composition has a Brix value of 77° Brix to 79° Brix and a bulk viscosity of 10 Pa.S to 35 Pa.S, wherein at least a portion of the sugar is dissolved in the water to form an aqueous phase, wherein the sugar present in the aqueous phase is 60 wt% to 100 wt% of the total sugar.

[0172] A confectionery composition comprising a hydrophilic colloid in an amount of 0.2 wt% to 5 wt%, a protein in an amount of 0.5 wt% to 10 wt%, water in an amount of 10 wt% to 33 wt%, sugar in an amount of 35 wt% to 70 wt%, and fat in an amount of 6 wt% to 29.5 wt%, wherein the confectionery composition has a Brix value of 73° Brix to 83° Brix and a bulk viscosity of 4 Pa.S to 40 Pa.S, wherein at least a portion of the sugar is dissolved in the water to form an aqueous phase, wherein the sugar present in the aqueous phase is 50 wt% to 100 wt% of the total sugar, wherein 15 wt% to 50 wt% of the sugar in the aqueous phase is fructose and 25 wt% to 65 wt% is glucose and / or dextrose.

[0173] A confectionery composition comprising a hydrophilic colloid in an amount of 0.3 wt% to 4 wt%, a protein in an amount of 0.5 wt% to 9.5 wt%, water in an amount of 10 wt% to 31 wt%, sugar in an amount of 35 wt% to 65 wt%, and fat in an amount of 6 wt% to 29 wt%, wherein the confectionery composition has a Brix value of 75° Brix to 81° Brix and a bulk viscosity of 7 Pa.S to 37 Pa.S, wherein at least a portion of the sugar is dissolved in the water to form an aqueous phase, wherein the sugar present in the aqueous phase is 55 wt% to 100 wt% of the total sugar, wherein 20 wt% to 40 wt% of the sugar in the aqueous phase is fructose and 30 wt% to 60 wt% is glucose and / or dextrose.

[0174] A confectionery composition comprising a hydrophilic colloid in an amount of 0.5 wt% to 3.5 wt%, a protein in an amount of 0.75 wt% to 9 wt%, water in an amount of 12 wt% to 30 wt%, sugar in an amount of 40 wt% to 60 wt%, and fat in an amount of 7 wt% to 28 wt%, wherein the confectionery composition has a Brix value of 77° Brix to 79° Brix and a bulk viscosity of 10 Pa.S to 35 Pa.S, wherein at least a portion of the sugar is dissolved in the water to form an aqueous phase, wherein the sugar present in the aqueous phase is 60 wt% to 100 wt% of the total sugar, wherein 20 wt% to 38 wt% of the sugar in the aqueous phase is fructose and 35 wt% to 55 wt% is glucose and / or dextrose.

[0175] Examples

[0176] Summary

[0177] The inventors have investigated water-based fillings and have prepared a range of advantageous fillings. These fillings are detailed in Tables 1 and 2 below. Each recipe represents a preferred embodiment of the invention. Sensory evaluation was performed on all fillings and it was found that all example fillings were smooth, velvety and rich to eat.

[0178] The following process is described in detail below. Using commercial kitchen equipment, the examples were made using the following method: Before adding the starch, the sugar source was combined and mixed in a double jacketed vessel to heat to 50°C. The sugar solution and starch were then mixed using a hand held high shear mixer (Robot Coupe Mini MP 160) at speed setting 4 until there were no lumps. The Brix of the solution after this step was 79° as measured using a hand held refractometer at 25°C. This solution was then boiled at 100°C until the Brix reached 86° and all sugar crystals were melted. The mixture was allowed to cool until the temperature reached 80°C. Before adding the milk powder to the cooled sugar and starch solution along with the fat and any other remaining ingredients, the milk powder was reconstituted in an equal volume of water (1 : 1). This mixture was blended under high shear using a hand held high shear mixer using speed setting 8-10 for 13 minutes. After this mixing step, the filling mixture was pasteurised at 80°C for 2 minutes and then cooled to 40°C.

[0179] The percentages in the tables below are calculated based on the final composition of the product, taking into account the loss of moisture caused by the processing steps.

[0180] For all examples 1-15 according to the invention, the water activity was lower than 0.69 when measured using a water activity meter (LabTouch AW, Novasina).

[0181]

[0182]

[0183] Sample analysis

[0184] Sugar distribution

[0185] If / where appropriate, the sugar profile of the examples was calculated using material specifications in combination with HPLC. This is shown in Table 5 and Table 6.

[0186] Examples 1 to 15 were prepared as described above. Examples 16 to 30 were the same as examples 1 to 15 but with an alternative glucose syrup 72DE instead of glucose syrup 63DE.

[0187] Composition distribution

[0188] The total amount of fat, sugar, water, protein and hydrocolloid in examples 1-15 was calculated using material product specifications (for fat, sugar, protein and hydrocolloid) and using Karl Fisher analysis for water content. The results are shown in Table 7, Table 8 and Table 9.

[0189] It should be noted that in both the sugar profile and the composition profile, certain percentages can not add up to 100%. In the case of the sugar profile, this is because there are other sugars present in smaller amounts. The sugars shown are the main sugars that form the bulk of the sugar content of the filling. In the case of the composition profile, there are other minor components present that make up the final total (such as fibre).

[0190]

[0191]

[0192]

[0193] Table 7

[0194] Table 8

[0195] Solid fat content

[0196] To measure the SFC value of the fat used in the present application, the following method was used.

[0197] For IUPAC, 2.150A, 80°C = 30 minutes, 30°C = 10 minutes, 0°C = 30 minutes, 30 minutes at each temperature, then read reading.

[0198] For IUPAC, 2.150B, information taken from supplier's product specification.

[0199]

[0200]

[0201]

[0202]

[0203] Viscosity

[0204] Examples 3, 7 and 15 have preferred organoleptic properties when consumed. The viscosity of these examples was measured at 25°C using a rheometer by oscillatory rheometry as described below. The viscosity of these examples is shown in Table 10.

[0205] These measurements were performed using a Physica MRC 500 rheometer (Anton Paar) equipped with a ground Couette geometry (CC27-SN23479) and a Peltier system for temperature control. The Couette geometry consists of a cup (14.46 mm radius) and a bob system (13.33 mm radius, 40 mm length). The sample was covered with low viscosity silicone oil (Sigma Aldrich Ltd, Singapore) to avoid evaporation during the measurements. The sample was left to stand at 25°C for 5 minutes before starting the experiment. The frequency (1 Hz) and the strain (0.5%) applied during the oscillatory shear measurements were chosen within the linear response range.

[0206]

[0207] Examples 3, 7 and 15 have a viscosity within the range required to remain processable using current industrial equipment and methods.

[0208] Examples 31 to 33 were prepared according to the present application. All contain fat (2 to 49 wt%), protein (1.7 to 6.5 wt%), sugar (29.7 to 67 wt%) and water. No starch was added as a separate ingredient.

[0209]

[0210] Examples 34 to 38 were prepared according to the present application.

[0211] Example 34 has a white chocolate shell, a white chocolate coconut ganache filling and a milk chocolate backing layer. Toasted coconut inclusions are included in the backing layer.

[0212] Example 35 has a milk chocolate shell, a hazelnut filling, and a milk chocolate backing layer. Inclusions are included in the backing layer.

[0213] Example 36 has a dark chocolate shell, a dark chocolate ganache filling, and a dark chocolate backing layer. Caramel pecan inclusions are included in the backing layer.

[0214] Example 37 has a milk chocolate shell, a caramel filling, and a milk chocolate backing layer. Salted caramel chunk inclusions are included in the backing layer.

[0215] Example 38 has a milk chocolate shell, a white filling, and a milk chocolate backing layer. No inclusions are included in the backing layer.

[0216] Examples 34 to 38 demonstrate that it is possible to successfully develop four filling formulations (white chocolate-coconut ganache, dark chocolate ganache, hazelnut, and caramel) at the kitchen and pilot plant level. Consumer test results show that the bars made with these fillings score high in taste, texture, and appearance. The white chocolate-coconut ganache, dark chocolate ganache have the best shelf life results of up to 6 months.

[0217]

Claims

1. A sweet food composition comprising: hydrophilic colloid in an amount of 0.1% to 10% by weight, preferably 0.1% to 5% by weight, Protein in an amount of 0.5 to 15 wt. %, preferably 1.7 to 6.5 wt. %, water in an amount of 10% to 40% by weight, preferably 10% to 20% by weight, sugars in an amount of 35% to 80% by weight, preferably 35% to 67% by weight, Fat in an amount of 2% to 35% by weight, wherein the percentages are by weight of the confectionery composition.

2. The sweet food composition according to claim 1, wherein the viscosity of the composition is 5 Pa.S -1 To 40Pa.S -1 .

3. A confectionery composition according to claim 1 or 2, wherein the sugar comprises a mixture of fructose and glucose.

4. The confectionery composition according to claims 1 to 3, wherein sugar is contained in the aqueous phase, and 10% to 50% by weight of the sugar in the aqueous phase is fructose.

5. The confectionery composition according to claims 1 to 4, wherein sugar is contained in the aqueous phase, and 20% to 65% by weight of the sugar in the aqueous phase is glucose and / or dextrose.

6. A confectionery composition according to any preceding claim, wherein the fat comprises, consists of or consists essentially of bulking fat, milk fat and / or nut paste / butter.

7. A confectionery composition according to any preceding claim comprising a fat having a SFC at 20°C of at least 10%.

8. A confectionery composition according to any preceding claim comprising from 2 to 35 wt% fat having a SFC at 20°C of at least 10%.

9. A confectionery composition according to any preceding claim, wherein water and sugar form an aqueous phase comprising 50% to 95% by weight of the composition, and fat is present as a fat phase comprising 5% to 30% by weight of the composition.

10. A confectionery composition according to any preceding claim, wherein the sugar comprises a syrup, optionally glucose syrup or invert / fructose-glucose syrup.

11. A confectionery composition according to any preceding claim, wherein the sugar comprises or consists of: at least two different sugars; or Invert sugar having a sugar inversion percentage of 10% to 70%, 10% to 65%, 20% to 60%, or 40% to 60%.

12. A dessert composition comprising: a hydrophilic colloid in an amount of 0.2% to 5% by weight, protein in an amount of 0.5% to 10% by weight, water in an amount of 10% to 33% by weight, sugars in an amount of 35% to 70% by weight, Fat in an amount from 6% to 29.5% by weight, wherein the percentages are by weight of the confectionery composition.

13. A method for preparing a confectionery composition, the method comprising: providing an aqueous solution of sugar; adding a hydrophilic colloid and a protein to the aqueous solution; Add fat and any other ingredients; The mixture is blended, preferably to provide a viscosity of 4 Pa.S when measured at 25°C. -1 To 40Pa.S -1 mixture of viscosity.

14. Confectionery product comprising a confectionery composition according to any preceding claim, partially or completely surrounded or encased by chocolate or a chocolate analogue.

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