Aerated confectionery

Abstract

The present invention relates to an aerated water-based confectionery product and a method for making the same. In particular, the present invention relates to a stable acidic aqueous mousse comprising agglomerated whey protein and sugar. In one aspect, the present invention provides an aerated water-based confectionery having a pH of less than 5.5 and a water activity of less than 0.67, the aerated confectionery comprising 30%-90% by weight of sugar and 1%-8% by weight of protein. The protein stabilizes the aerated water-based confectionery.

Description

[Technical field]

[0001] The present invention relates to an aerated water-based confectionery product and a method for making the same, in particular to a stable acidic aqueous mousse containing aggregated protein and sugar. [Background technology]

[0002] Aerated confectionery products are produced by both artisanal and industrial processes.

[0003] In chocolate confectionery, the format, manufacturing process and distribution channel require the product to be microbiologically stable at ambient conditions, typically for 9-12 months. This stability is achieved in practice by ensuring that the water activity of the product is low enough to prevent the growth of pathogenic bacteria, yeasts and moulds. The upper water activity limit for chocolate products is 0.67. Products with wafer or biscuit elements have a lower water activity requirement (typically 0.45) to protect the typical organoleptic properties of the moisture sensitive elements.

[0004] This low water activity is usually achieved by avoiding the use of water-based systems, which explains the predominant use of fat-based fillings in confectionery. Fat-based fillings can be successfully aerated, but are perceived as "heavy" and provide a texture far removed from that of mousses, milkshakes and whipped creams that consumers associate with aerated structures. From a nutritional point of view, fat-based fillings also contain saturated fatty acids (SFAs) and generally have a higher calorific value than sugar, the main component of water-based systems.

[0005] Water-based systems have a lighter and softer perception, are SFA-free, and have a lower caloric value, but are highly related to the sugar content of the product. The water activity of these water-based systems is a challenge, since, although limited, the water activity can increase significantly as all of the solids are suspended in water. This challenge can be addressed by replacing part of the water with a high humectant sugar alcohol (e.g., sorbitol or glycerol) or by adding more sugar to increase the solids content of the system. The sugar selection is important to achieve a low moisture matrix and a system that still flows at room temperature. Also, the sugar in the system is metastable at this high total solids content, so it does not crystallize to a consumer-perceptible extent over time. Although this technology is known in the art and the use of sugar alcohols is widespread, consumers are not fully comfortable with their presence on product labels and there can be adverse digestive side effects.

[0006] The main advantage of water-based confectionery fillings is that they have a soft texture that can be easily adjusted by the use of hydrocolloids. They also deliver water-based flavors, such as those from fruit, coffee and caramel, very efficiently. Finally, they do not contribute to the fat or SFA content of the product and are less expensive than vegetable fats.

[0007] Aeration of water-based systems is possible but surface active molecules such as proteins or surfactants are required, whereas in fat systems fat crystals stabilize the bubbles. The need for surface active molecules, plus the fact that the viscosity is lower (to obtain the benefit of a soft texture), makes it very difficult to provide a stable bubble throughout the shelf life of an aerated water-based product.

[0008] WO 2014 / 017525(A) describes low-fat or non-fat aerated emulsions containing whey protein aggregates. Ice cream is described and the overrun (volume increase, or "whipability") stability was measured at -18°C. The pH level of the protein aggregate solution is 5.5-7 (neutral pH).

[0009] European Patent No. 1839495 B1 describes whey protein micelles and their use in protein-enriched frozen desserts. The pH of the product is 5.8 to 6.6.

[0010] WO2018148390A1 describes a shelf-stable mousse mixed with a fat-containing product.

[0011] EP 3197293(A) describes a whippable food product, a whipped food product, and a method for making the same. The whippable food product has less than 5% by weight fat and contains about 0.5% to about 30% by weight dietary fiber, about 50% to about 95% by weight water, up to about 5% by weight protein, up to about 5% by weight edible starch, up to about 5% by weight emulsifier, and up to about 5% by weight hydrocolloid.

[0012] US Patent No. 7,700,144 (B2) describes an aerated high protein food composition, which comprises a hydrocolloid and added fiber.

[0013] WO 2007 / 008560 A9 describes formulations for stabilized edible foams and foams with improved stability and palatability. In certain embodiments, the formulations comprise a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interaction with the polysaccharide.

[0014] There remains a need for improved food products that have consumer appealing texture and appearance, as well as nutritional benefits and favorable manufacturing and storage properties.

[0015] [Summary of the Invention] The present invention relates to aerated aqueous confections, such as mousses and foams, stabilized against drainage and sugar crystallization. In particular, the present invention relates to an aerated acidic aqueous confection comprising an aggregated protein and a sugar. The aggregated protein is preferably a whey protein. The sugar is preferably a blend of different sugars, more preferably comprising fructose.

[0016] A first aspect of the invention provides an aerated water-based confectionery comprising sugars and aggregated proteins, the aerated water-based confectionery having a pH of less than 5.5 and a water activity of less than 0.67. The pH is preferably between pH 2 and pH 5, more preferably between about pH 3 and pH 4. The water activity is preferably greater than 0.45 and less than 0.67, for example between 0.5 and 0.6. In some embodiments the water activity is less than 0.64 or less than 0.59.

[0017] The confectionery comprises 30% to 90% sugar and 1% to 8% protein by weight. The protein stabilizes the aerated water-based confectionery.

[0018] The confectionery is water-based and not fat-based.

[0019] Aerated water-based confections include water. The water may be present as part of the sugar syrup or other ingredients (e.g., flavorings such as fruit juice) and / or as separately added water. Sugar syrups typically contain about 20% to 30% water by weight or about 20% to 25% water by weight, for example, about 23% by weight of the exemplified inverted "IS221" syrup is water.

[0020] When added separately, water is preferably added at 0.1% to 10% by weight of the total components, for example, 1% to 10% by weight, 1% to 8% by weight, 2% to 8% by weight, or 3% to 7% by weight. The total water content from all sources is preferably greater than 5% and less than 40% by weight, more preferably 30% or less, for example, 10% to 30% by weight. In some embodiments, the water content is 10% to 20% by weight, for example, about 14%, 15% or 16% by weight, or for example, about 10%, 11%, 12%, 13%, 17%, 18%, 19% or 20% by weight. In one embodiment, the total water content from all sources is about 20% to 27% by weight, e.g., about 25% by weight, or about 21%, 22%, 23%, 24%, 26% or 27% by weight.

[0021] In the most preferred embodiment, the total water content is between 10% and 30% by weight, preferably between 12% and 27% by weight, more preferably between 15% and 25% by weight.

[0022] The water content in weight percent can be derived by measuring the amount of water in a sample by Karl Fischer titration, which is based on the reaction of water with iodine in the presence of sulfur dioxide. This involves mixing a known weight of the sample in a methanol, n-hexane solvent, and then titrating it with Karl Fischer reagent (composed of iodine, sulfur dioxide, base, and a solvent such as alcohol) up to an equivalence point detected by voltammetry to determine the amount of water, allowing the wettability of the sample to be calculated.

[0023] The aerated confectionery has a water activity of less than 0.67, preferably greater than 0.45 and less than 0.67. In some embodiments, the aerated water-based confectionery has a water activity of 0.64 or less, 0.62 or less, or 0.59 or less. The water activity is preferably greater than 0.45. The water activity may in some embodiments be between 0.5 and 0.59, for example about 0.54. Suitable water activities according to the present invention include 0.66, 0.65, 0.64, 0.63, 0.62, 0.61, 0.60, 0.59, 0.58, 0.57, 0.56, 0.55, 0.54, 0.53, 0.52, 0.51, 0.50, 0.49, 0.48, 0.47, and 0.46. Preferred water activities include 0.64, 0.63, 0.62, 0.61, 0.60, 0.59, 0.58, 0.57, 0.56, 0.55, 0.54, 0.53, 0.52, 0.51 and 0.50.

[0024] The term water activity ("Aw") is well known in the art and refers to the partial vapor pressure of water in a solution divided by the partial vapor pressure of the standard state of water. In the field of food science, the standard state is most often defined as the partial vapor pressure of pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly 1. A water activity of 0.80 means that the vapor pressure is 80 percent of that of pure water. The water activity value is preferably obtained by either a resistance electrolytic hygrometer, a capacitance hygrometer or a dew point hygrometer, as known in the art. The water activity value according to the present invention is most preferably derived by sealing the sample in a sealed container. The relative humidity of the air in the headspace is in equilibrium with the water activity of the sample. At equilibrium, they are equal and a capacitance sensor can be used to measure the relative humidity of the headspace and derive the water activity of the sample.

[0025] The aerated confectionery is preferably a mousse or a foam.

[0026] The aerated confectionery has a pH of less than 5.5, preferably between 2 and 5.4. In some embodiments the aerated confectionery has a pH of about 4.2 or less, for example a pH of between 2 and 4.2, a pH of between 2 and 4, a pH of between 2.5 and 4, or a pH of between 2.5 and 3.5, for example about pH 3.

[0027] In a preferred embodiment, the pH is 2 to 4.2, preferably 2.25 to 4, preferably 2.5 to 3.75, most preferably 3.0 to 3.75. As shown in the examples below, these pH ranges provide an optimal balance between whipping properties and texture (which affects deposit properties) as well as contributing positively to the overall taste.

[0028] The pH is preferably measured at ambient conditions, preferably at a temperature of 20° C., using equipment known in the art.

[0029] The pH of the aerated water-based confectionery composition of the present invention may be provided by the ingredients themselves without the need for further pH adjustment. However, if a lowering of the pH is required, a food grade acid is preferably added to assist in pH control. For example, food grade acids that may be used are preferably selected from the group consisting of acetic acid, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid, and mixtures thereof. The acid may be added in any suitable form, for example, in powder form. In a preferred embodiment, the aerated water-based confectionery comprises an amount of acid of 0.1% to 5.0% by weight, preferably 0.2% to 3.5% by weight, more preferably 0.3% to 3.0% by weight, preferably these ranges are with respect to the weight of the acid and not with respect to the weight of any solvent (e.g., water). Preferably, these percentages are with respect to the dry weight of the acid, which is preferably added in the form of a powder.

[0030] In some embodiments, the pH is between 2 and 4, such as about 3, and the water content is between 10% and 20% by weight, such as about 14% by weight.

[0031] The protein may preferably be aggregated. The protein is preferably aggregated by heating, for example to a temperature of 50°C or more, 60°C or more, 70°C or more or 80°C or more, for example between 50°C and about 100°C, between 60°C and about 100°C, between 60°C and about 100°C, for example between 50°C and about 95°C. In some embodiments the protein is separated by heating to between 80°C and 95°C. Alternatively aggregation may be induced by exposure to an acidic pH, for example pH 2-5, for example pH 2, 3, 3.5 or 4. The protein may be aggregated prior to inclusion in the confectionery, however the manufacturing process may be simplified if the protein is added to the confectionery mixture in its native (non-aggregated) form and aggregated as part of the confectionery manufacturing process, for example by heating or contact with an acidic confectionery.

[0032] The protein source is preferably whey protein.Whey protein can be conveniently added in the form of whey protein isolate or whey protein concentrate, and these conditions are known in the art.Whey protein isolate can be conveniently used since it contains a high percentage of whey protein, preferably about 90% by weight.Whey protein concentrate typically contains about 80% by weight of whey protein, and whey protein concentrate can also be used.

[0033] The 1% to 8% protein by weight in the confectionery of the present invention is the weight percent of the actual protein, not the weight percent of the protein concentrate or isolate (containing up to 20% other non-protein ingredients) that can be used to provide the protein. For example, if 1% protein by weight is required in the confectionery, 1.12% by weight of whey protein isolate containing 90% by weight of protein can be used to provide the 1% by weight of protein required. In another example, if 5% protein by weight is required in the confectionery, 6.25% by weight of whey protein concentrate containing 80% by weight of protein can be used to provide the 5% by weight of protein required. If 3.3% by weight of whey protein isolate (containing 90% by weight of protein) is used as an ingredient, this isolate provides 2.97% by weight of protein to the confectionery.

[0034] The protein, preferably whey protein, is present at 1% to 8% by weight of the confectionery. In some embodiments, the protein is present in an amount of 2% to 8% by weight of the confectionery, or in an amount of 2% to 5% by weight of the confectionery, optionally at least 2% or at least 3% by weight. Examples of suitable amounts include about 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5% and 6% by weight, and all ranges between these exemplary amounts. In some embodiments, the protein is present at 2.5% to 8%, 2.5% to 6%, or 2.75% to 6% by weight.

[0035] The aerated confectionery comprises 30% to 90% sugar by weight, for example 40% to 90% sugar by weight. In some embodiments the sugar is present at 40% to 80%, 40% to 70%, 50% to 90%, 50% to 90% or 60% to 90% by weight. In some embodiments the sugar is present at 70% to 90% by weight, for example 75% to 90% by weight, for example 80% to 90% by weight.

[0036] In some embodiments, the sugar is a sugar syrup. Suitable sugar syrups include glucose syrup, preferably glucose syrup of 40 to 70 dextrose equivalent ("DE"), fructose glucose syrup (sometimes also called glucose fructose syrup, isoglucose or fructose corn syrup), high fructose syrup, corn syrup, oat syrup, rice syrup or tapioca syrup, or a mixture of any two or more of these syrups.

[0037] The examples show that undesirable crystallization of sugar in aerated confectionery is reduced or avoided when the sugar comprises or consists of two or more different sugars. In one embodiment, the blend of different sugars is provided by invert sugar having a sugar inversion (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 invert sugar with a sugar inversion (i.e. degree of hydrolysis) of 20% to 60%, 30% to 50% or 40% to 50%. Invert sugar with incomplete inversion (hydrolysis) is known as partially inverted sugar.

[0038] The sugar mixture in the confectionery may 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 syrup comprises sucrose (non-reducing sugar), dextrose (reducing sugar) and fructose (reducing sugar). The sugar in the aerated confectionery preferably comprises at least 10% but less than 70% reducing sugar, the remainder being non-reducing sugar. In some embodiments, the sugar comprises 10%-60% reducing sugar, 20%-60% reducing sugar, or 30%-50% reducing sugar. The examples show the use of a sugar mixture comprising 40%-50% by weight (specifically 41%-49% by weight) reducing sugar. The mixture of reducing and non-reducing sugar may be provided as partially inverted sugar syrup.

[0039] Fully hydrolyzed (about 97% converted) invert syrups, in which essentially all of the sucrose has been broken down into dextrose and fructose, may crystallize in the aerated product. Partially hydrolyzed syrups, such as those more than 10% but less than 70%, preferably less than 60%, hydrolyzed (inverted) syrups, are more stable and resistant to crystallization according to the present invention.

[0040] The invert sugar may be a fully inverted sugar syrup, which contains only glucose and fructose, or preferably a partially inverted sugar syrup, which contains glucose, fructose and sucrose.

[0041] In one embodiment, the sugar in the confectionery comprises or consists of partially hydrolyzed invert syrup. In another embodiment, the sugar comprises or consists of a mixture of sucrose, partially or fully inverted syrup, and glucose. In a further embodiment, the sugar comprises or consists of a mixture of sucrose, fructose, and glucose.

[0042] It is highly preferred that fructose is present in the sugar mixture. Preferably, 10% to 50% by weight of the sugars (i.e. 1 / 10 to 1 / 2, preferably at least 1 / 5) is fructose. More preferably, about 20% to 30%, for example 20% to 25% by weight of the sugars is fructose. This can be achieved either by blending various sugar-rich ingredients (e.g. powdered sugar, starch-derived syrup or invert sugar syrup) or by using a partially inverted sugar syrup containing sucrose, dextrose and fructose.

[0043] Accordingly, according to the invention, mixtures of sugars are preferably used.

[0044] In a preferred embodiment, the aerated confectionery comprises a sugar mix, the confectionery comprising between 5% and 30% by weight sucrose, between 5% and 30% by weight glucose syrup, and between 35% and 75% by weight fructose glucose syrup.

[0045] In a more preferred embodiment, the aerated confectionery comprises a sugar mix, the confectionery comprising 10% to 25% by weight sucrose, 10% to 25% by weight glucose syrup, and 45% to 65% by weight fructose glucose syrup.

[0046] In a preferred embodiment, the aerated confectionery comprises from 40% to 85% by weight, preferably from 50% to 80% by weight, more preferably from 60% to 80% by weight of total mono- and disaccharides.

[0047] In a highly preferred embodiment, the composition comprising the sugar mixture has a pH of about 4.2 or less, for example a pH of 2-4.2, preferably a pH of 2-4, more preferably a pH of 2.5-4.

[0048] When sugar syrup is used, it can conveniently provide the aqueous component of the confectionery, so that additional water is not required. For example, in some embodiments, the confectionery of the present invention can consist essentially of sugar syrup, aggregated protein, and one or more flavorings. In some embodiments, the confectionery comprises, consists of, or consists essentially of 50% to 90% (e.g., 65% to 90%) by weight invert sugar (partial or full), 1% to 8% (e.g., 2% to 6%) by weight aggregated protein, and the balance provided by flavorings or other food additives.

[0049] As shown in the examples, a stable aerated confectionery was provided, which was composed of sugar syrup, agglomerated whey protein, and flavoring. The syrup may be present in some embodiments at 50% to 90%, 65% to 90%, 75% to 90%, or 90% to 90% by weight. The protein may be present in any amount described herein, for example, 1% to 8%, 2% to 6%, or 3% to 5%, for example, about 2.5% or more, about 3% or more, about 4% or more, or about 5% by weight. The flavoring may be present at 1% to 30% by weight of the confectionery, for example, 5% to 25% or about 10% to 20% by weight.

[0050] A non-limiting example of a confectionery described in the following examples includes 80% to 90% (e.g., 86% to 87%) sugar syrup, 3% to 4% whey protein, and 10% flavoring (e.g., coffee granules) by weight. The examples also show successful provision of another non-limiting exemplary confectionery including 2% to 2.5% (e.g., 2.3%) whey protein and 65% to 70% (e.g., 68% to 69%) partially inverted sugar syrup, plus flavoring.

[0051] In some embodiments, the total amount of sugar in the aerated confectionery is between 60% and 80% by weight, or between 60% and 70% by weight.

[0052] The aerated confectionery of the present invention is stabilized by aggregated proteins. Therefore, additional food additives such as gelling or setting agents can be optionally included, but are not required. Because the aerated confectionery provides a favorable texture and mouthfeel, fat is not required and can be omitted, providing a healthier fat-free product. Accordingly, in some embodiments, the aerated water-based confectionery is substantially free or completely free of fat, hydrocolloids, gelling or setting agents, and / or thickeners.

[0053] In the present invention, the term "substantially or completely free" preferably means that the aerated confectionery contains 3% or less, 2% or less, 1% or less, less than 0.1% or most preferably 0% by weight of the ingredient.

[0054] In some highly preferred embodiments the aerated confectionery contains no more than 3%, no more than 2%, no more than 1%, less than 0.1%, or most preferably 0% fat by weight.

[0055] In some embodiments, the aerated confectionery comprises no more than 3%, no more than 2%, no more than 1%, less than 0.1%, or 0% by weight of a solidifying agent such as gelatin or pectin.

[0056] The aerated confectionery of the present invention does not require an egg-based whipping agent, including egg white or purified proteins such as albumin from egg white. Accordingly, in some embodiments, egg proteins are absent from the aerated confectionery of the present invention. In some embodiments, the aerated confectionery is substantially or completely free of egg proteins. In some highly preferred embodiments, the water-based aerated confectionery is substantially or completely free of any egg-derived ingredients. In some highly preferred embodiments, the aerated confectionery comprises 3% or less, 2% or less, 1% or less, less than 0.1% or most preferably 0% by weight of egg-derived ingredients.

[0057] The aerated confectionery of the present invention does not require the addition of surfactants. Proteins preferably provide the necessary interfacial and / or plateau boundary stabilization. Thus, in some embodiments, no surfactants are added. In one embodiment, no artificial, synthetic or chemical surfactants are present. In one embodiment, less than 0.1% by weight of surfactants or no detectable surfactants are present in the aerated confectionery of the present invention.

[0058] In a preferred embodiment, the aerated confectionery of the present invention does not require any non-protein stabilizers, preferably non-aggregated protein stabilizers.

[0059] Preferably, no fat is present in the aerated confectionery and therefore no fat emulsifier is required, hi one embodiment the aerated confectionery of the present invention does not contain an emulsifier.

[0060] The aerated confectionery of the present invention does not require fiber, in one embodiment the aerated confectionery of the present invention is very low fiber or fiber free.

[0061] In some embodiments the aerated water-based confectionery has a bulk viscosity of at least 10 Pa.s, for example from 10 Pa.s to 50 Pa.s, or preferably from 10 to 25 Pa.s. More preferably the confectionery has a viscosity of about 10 to 20 Pa.s, most preferably from 10 to 18 Pa.s, or from 10 to 16 Pa.s.

[0062] The above viscosities can be evaluated, as described subsequently, preferably at 25°C. The rheological properties of the non-aerated masses were measured by performing oscillatory rheological measurements. These measurements were carried out using a Physica MRC 500 rheometer (Anton Paar) equipped with a sanded Couette geometry (CC27-SN23479) and a Peltier system for temperature control. The Couette geometry consisted of a lower outer barrel (cup) (radius 14.46 mm) and an upper inner barrel (bob) system (radius 13.33 mm, length 40 mm). The samples were covered with low viscosity silicone oil (Sigma Aldrich Ltd, Singapore) to avoid evaporation during the measurements. The samples were left to rest for 5 min at 25°C before the start of the experiments. The frequency (1 Hz) and strain (0.5%) imposed during the oscillatory shear measurements were chosen within the linear response regime.

[0063] The aerated confectionery may be very significantly aerated with an overrun of at least 50%, such as about 100% or more. In some embodiments, the overrun may be at least 125% or at least 150%. In some embodiments, the overrun may be up to 500% high.

[0064] The overrun is preferably 60% to 200%, and more preferably 60% to 160%.

[0065] In some embodiments, the confectionery is 0.9 gr / cm 3 Below, 0.8gr / cm 3 For example, 0.6gr / cm 3 Below, for example, about 0.4 g / cm 3 By controlling the upper density limit, the whipability of the aerated water-based confectionery composition is preferably optimized. A lower bulk density number means more aerated. In some embodiments, the confectionery is aerated to a bulk density of 0.1 gr / cm. 3 Above, for example, 0.2gr / cm 3 More than 0.3g / cm 3 The composition is aerated to a bulk density of 0.1 gr / cm or more. Controlling the lower density limit provides optimal control of the flow properties required to deposit such compositions into confectionery products. Thus, in an embodiment, the bulk density is 0.1 gr / cm or more. 3 ~0.9gr / cm 3 , e.g. 0.2gr / cm 3 ~0.8gr / cm 3 The term bulk density is used when the density includes the total volume, i.e., includes the pores (or voids or gas, etc.) present in the aerated water-based confection.

[0066] In a preferred embodiment, the bulk density is preferably 0.4 gr / cm 3 ~0.8gr / cm 3 , more preferably 0.45gr / cm 3 ~0.75gr / cm 3, most preferably 0.50 gr / cm 3 ~0.70gr / cm 3 As shown in the examples, these density ranges provide a balance between whippability and flow properties necessary to allow such compositions to be deposited into confectionery products, preferably confectionery shells.

[0067] The aerated water-based confectionery of the present invention preferably comprises one or more flavours. Preferably, these flavours contribute more than just flavour to the composition, for example bulking, nutritional properties etc., i.e. preferably these flavours are not high intensity flavour compositions. The flavours may comprise from 1% to 30% by weight of the confectionery, for example from about 10% to 20% or from 1% to 10%. The flavours preferably correspond to the acidic (pH 5.5 or less) nature of the confectionery, i.e. the flavours are preferably acidic and / or perceived as "softly tart" or "tangy". Such flavours may optionally comprise or consist of from 10% to 30% or from 1% to 10% by weight of fruit, fruit juice, dried fruit or fruit concentrate. Other suitable flavours include coffee, preferably dehydrated coffee powder / granules (eg instant coffee) or caramel.

[0068] If coffee is used as a flavoring, the pH of the confectionery will naturally decrease. For caramel flavoring, a suitable acid can be added to maintain the required pH. If juice is used as a flavoring, depending on the type and amount of juice, the addition of citric acid may or may not be required to achieve the desired pH.

[0069] If the flavouring includes sugar, such as fruit juice, dried fruit or fruit concentrate, the amount of sugar added as a separate ingredient will be reduced accordingly.

[0070] The aerated water-based confectionery is stable. By stable, we mean that the confectionery has an acceptable shelf life between manufacture and consumption by the consumer, so that at the time of consumption it has an acceptable appearance, taste and texture. For a mousse, stable means that the mousse is recognizable as a single mass, has not begun to visually separate into a liquid phase (i.e., no noticeable liquid separation has occurred), and no visible sugar crystallization has occurred.

[0071] Preferably, the aerated confectionery is stable for at least one month. Stability is typically determined by what the consumer deems acceptable, but may also be formally assessed based on liquid separation stability, sugar crystallization and / or mousse foam coarsening, as described in the Examples herein.

[0072] Simply put, liquid separation of a mousse or foam refers to the pooling of liquid at the bottom of the foam or mousse. A stable mousse or foam is one that does not have visible pooling of liquid after a set time. Thus, a mousse that is stable for 3 months will not show visible pooling of liquid after 3 months. A foam that is stable for 6 months will not show visible pooling of liquid after 6 months.

[0073] A stable mousse or foam does not show visible sugar crystallization. A 6 month stable foam does not show visible sugar crystallization after 6 months.

[0074] In some embodiments, the aerated water-based confectionery is stable for at least 3 months, preferably at least 6 months.

[0075] Stability can be assessed at ambient temperature, preferably 20°C or 18°C, or at refrigerated temperature, preferably 4°C.

[0076] In a preferred embodiment, the aerated water-based confectionery of the present invention is neither frozen nor baked, i.e., the present invention relates to compositions at ambient or refrigerated temperatures, preferably below 0° C. and below 100° C. Freezing or baking provides a composition that is essentially different from the aerated "foamy" mouthfeel desired for the water-based compositions of the present invention. Freezing provides a solidified mixture, and baking a water-based protein mixture may result in a texture more similar to meringue.

[0077] In an alternative embodiment, the confectionery of the present invention may be frozen to provide a frozen confectionery. This freezing can be achieved using well known techniques, including but not limited to, for example, a freezer at -20°C to -18°C for a period of time of 2 to 6 hours. However, a more preferred embodiment is an ambient or refrigerated product.

[0078] In one embodiment, the aerated water-based confection of the invention comprises 5% to 25% by weight of flavouring such as a fruit concentrate, 2% to 4% by weight of agglomerated whey protein isolate and 60% to 80% by weight of invert sugar syrup, the inversion rate of which is preferably greater than 50% but less than 70%, preferably between 55% and 65%.

[0079] In some embodiments, the confectionery comprises 2% to 4% by weight of whey protein isolate, 60% to 80% by weight of partially inverted sugar syrup, 0.01% to 0.25% by weight of a thickening agent (e.g., K-carrageenan), and 1% to 4% by weight of fruit powder. For example, one non-limiting exemplary confectionery comprises 2.3% by weight of whey protein isolate, 69.8% by weight of inverted sugar syrup, 0.05% by weight of K-carrageenan, and 2% by weight of fruit powder. Fruit juice, such as lemon juice, may be included, preferably at about 2% by weight. The remainder is preferably water.

[0080] Another described confectionery contains 80% to 90% by weight of partially inverted sugar syrup, 2% to 4% by weight of agglomerated whey protein isolate, and 5% to 15% by weight of a flavoring, such as coffee granules. For example, one non-limiting exemplary confectionery contains 86.7% by weight of inverted sugar syrup, 3.3% by weight of agglomerated whey protein isolate, and 10% by weight of coffee granules.

[0081] A further aspect of the invention provides a confectionery product comprising an aerated water-based confectionery of the invention. Preferably, the aerated water-based confectionery forms a chocolate, candy or sweet filling. Accordingly, one embodiment provides an aerated water-based confectionery at least partially surrounded or encased in a chocolate, preferably a chocolate shell. In a preferred embodiment, the surrounding or encasing includes 40% to 100% (closed shell), preferably 50% to 100%, more preferably 75% to 100% of the surface area of ​​the filling being surrounded by the shell.

[0082] A further aspect of the invention provides a method of producing an aerated water-based confectionery comprising introducing air into a liquid mass, the liquid mass having a pH of from 2 to 5.5 and a water activity of less than 0.67, preferably greater than 0.45. The liquid mass comprises at least 30% by weight sugar and 1% to 8% by weight protein.

[0083] The step of introducing air into the liquid mass may comprise mechanical introduction of air (e.g. whipping) or gas injection (e.g. nitrogen gas). The method of the third aspect of the invention may comprise the step of producing a liquid mass into which air is introduced. This step may comprise mixing at least whey protein and sugar, optionally in water, at a temperature above 50°C, preferably between 80°C and 95°C.

[0084] A further aspect of the invention is a confectionery suitable for aeration, said confectionery having a pH of less than 5.5 and a water activity of less than 0.67, A confectionery is provided that contains at least 30% by weight of sugar and 1% to 8% by weight of protein.

[0085] A further aspect of the present invention is 1. A method for producing a confectionery suitable for aeration, comprising the steps of: (i) forming an aqueous mixture comprising sugar and whey protein, wherein the whey protein is present in the mixture at 1% to 8% by weight; (ii) heating the mixture to at least 50°C, preferably at least 80°C, more preferably between 80°C and 95°C to coagulate the whey proteins.

[0086] The method may further comprise the step of (iii) introducing air into the mixture comprising the agglomerated whey protein.

[0087] A further aspect of the present invention is a method for stabilising an aerated confectionery comprising the steps of: The aggregated protein, preferably the aggregated whey protein, is adding the mixture to the confectionery prior to aeration.

[0088] A further aspect of the invention is the preparation of aggregated whey proteins, Use as a stabiliser for aerated confectioneries such as mousses is provided. [Brief description of the drawings]

[0089] [Figure 1A] A) Effect of bulk sugar (bulk viscosity) on foam overrun and stability, B) foam microstructure, and C) foam destabilization mechanism. [Figure 1B] A) Effect of bulk sugar (bulk viscosity) on foam overrun and stability, B) foam microstructure, and C) foam destabilization mechanism. [Figure 1C]A) Effect of bulk sugar (bulk viscosity) on foam overrun and stability, B) foam microstructure, and C) foam destabilization mechanism. [Figure 2A] Figure 1 shows an initial evaluation of the performance of different protein-based emulsifiers on mousse performance A) overrun, and B) mousse stability. All recipes had a pH of 4, contained 87% by weight invert syrup DE 63, and had a final water activity of less than 0.68. Foams were prepared by whipping 300 grams of the liquid filling in a Hobart mixer for 3 minutes. [Figure 2B] Figure 1 shows an initial evaluation of the performance of different protein-based emulsifiers on mousse performance A) overrun, and B) mousse stability. All recipes had a pH of 4, contained 87% by weight invert syrup DE 63, and had a final water activity of less than 0.68. Foams were prepared by whipping 300 grams of the liquid filling in a Hobart mixer for 3 minutes. [Figure 3A] FIG. 1 shows evaluation of A) long term liquid separation stability and B) low shear rheology as a function of temperature of A) aerated or B) non-aerated raspberry aqueous mousse filling stabilized with different amounts of whey protein isolate i) 1.1 wt%, ii) 2.2 wt%, iii) 3.3 wt%, iv) 4.4 wt% and v) 6.6 wt%. [Figure 3B] FIG. 1 shows evaluation of A) long term liquid separation stability and B) low shear rheology as a function of temperature of A) aerated or B) non-aerated raspberry aqueous mousse filling stabilized with different amounts of whey protein isolate i) 1.1 wt%, ii) 2.2 wt%, iii) 3.3 wt%, iv) 4.4 wt% and v) 6.6 wt%. [Figure 4A]Figure 1 shows a raspberry mousse filling containing 20% ​​raspberry fruit concentrate and 74% invert syrup stabilized with 3.2% whey protein isolate (BiPrO) and 1% pectin (LM or HM). A) Photograph of the bulk mousse filling after 10 weeks storage at 18°C ​​and B) Polarized light micrograph of red spots indicating the presence of crystalline material, possibly sugars. [Figure 4B] Figure 1 shows a raspberry mousse filling containing 20% ​​raspberry fruit concentrate and 74% invert syrup stabilized with 3.2% whey protein isolate (BiPrO) and 1% pectin (LM or HM). A) Photograph of the bulk mousse filling after 10 weeks storage at 18°C ​​and B) Polarized light micrograph of red spots indicating the presence of crystalline material, possibly sugars. [Figure 5A] Results of stability studies over 26 weeks at storage temperatures of 4°C, 18°C ​​and 25°C are shown. Samples A-E were made with a sugar mixture (sucrose, invert syrup and glucose 63 DE) and Samples E-G were made with IS221 partially inverted sugar syrup. "No 26w" indicates that under these conditions, no significant liquid separation or sugar crystallization, respectively, was observed after 26 weeks of storage. [Figure 5B] Results of stability studies over 26 weeks at storage temperatures of 4°C, 18°C ​​and 25°C are shown. Samples A-E were made with a sugar mixture (sucrose, invert syrup and glucose 63 DE) and Samples E-G were made with IS221 partially inverted sugar syrup. "No 26w" indicates that under these conditions, no significant liquid separation or sugar crystallization, respectively, was observed after 26 weeks of storage. [Figure 5C] Results of stability studies over 26 weeks at storage temperatures of 4°C, 18°C ​​and 25°C are shown. Samples A-E were made with a sugar mixture (sucrose, invert syrup and glucose 63 DE) and Samples E-G were made with IS221 partially inverted sugar syrup. "No 26w" indicates that under these conditions, no significant liquid separation or sugar crystallization, respectively, was observed after 26 weeks of storage. [Figure 5D]Results of stability studies over 26 weeks at storage temperatures of 4°C, 18°C ​​and 25°C are shown. Samples A-E were made with a sugar mixture (sucrose, invert syrup and glucose 63 DE) and Samples E-G were made with IS221 partially inverted sugar syrup. "No 26w" indicates that under these conditions, no significant liquid separation or sugar crystallization, respectively, was observed after 26 weeks of storage. [Figure 5E] Results of stability studies over 26 weeks at storage temperatures of 4°C, 18°C ​​and 25°C are shown. Samples A-E were made with a sugar mixture (sucrose, invert syrup and glucose 63 DE) and Samples E-G were made with IS221 partially inverted sugar syrup. "No 26w" indicates that under these conditions, no significant liquid separation or sugar crystallization, respectively, was observed after 26 weeks of storage. [Figure 5F] Results of stability studies over 26 weeks at storage temperatures of 4°C, 18°C ​​and 25°C are shown. Samples A-E were made with a sugar mixture (sucrose, invert syrup and glucose 63 DE) and Samples E-G were made with IS221 partially inverted sugar syrup. "No 26w" indicates that under these conditions, no significant liquid separation or sugar crystallization, respectively, was observed after 26 weeks of storage. [Figure 5G] Results of stability studies over 26 weeks at storage temperatures of 4°C, 18°C ​​and 25°C are shown. Samples A-E were made with a sugar mixture (sucrose, invert syrup and glucose 63 DE) and Samples E-G were made with IS221 partially inverted sugar syrup. "No 26w" indicates that under these conditions, no significant liquid separation or sugar crystallization, respectively, was observed after 26 weeks of storage. [Figure 6-1] The detailed stability behavior of samples A to E from FIG. 5 against liquid separation is summarized as a function of time. [Figure 6-2] The detailed stability behavior of samples A to E from FIG. 5 against liquid separation is summarized as a function of time. [Figure 6-3]The detailed stability behavior of samples A to E from FIG. 5 against liquid separation is summarized as a function of time. [Figure 7A] Figure 1 shows the systematic change in low shear bulk viscosity of raspberry mousse filling dough as a function of sugar type, water activity and temperature. [Figure 7B] Figure 1 shows the systematic change in low shear bulk viscosity of raspberry mousse filling dough as a function of sugar type, water activity and temperature. [Figure 7C] Figure 1 shows the systematic change in low shear bulk viscosity of raspberry mousse filling dough as a function of sugar type, water activity and temperature. [Figure 8] Figure 1 shows the master curve relationship between mousse liquid separation after 17 weeks storage at 4°C, 18°C ​​and 25°C, low shear viscosity measured at the same temperatures and water activity of a number of different raspberry mousse formulations with different sugar types and water activities. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0090] The present inventors have developed a surprising technology based on an increasing understanding of the feasibility of aerated water-based confections, such as fillings for chocolate, which are desired by consumers, particularly within chocolate products.

[0091] Detailed investigation by the inventors has revealed that undesirable liquid separation of mousses is inversely proportional to the bulk viscosity of the liquid filling.Surprisingly, an aerated water-based confection has been produced that is stable under ambient conditions for at least six months without visible liquid separation or sugar crystallization.

[0092] The inventors conducted systematic studies to address the key hypotheses of how to stabilize acidic mousses using aggregated proteins, how to prevent liquid separation of mousses by controlling the plateau boundary viscosity, and how to prevent sugar crystallization in moisturizer mixes by limiting the concentration of a single sugar below its saturation.

[0093] The results of these extensive studies showed that heat aggregation of whey proteins surprisingly improves foam performance, and an increase in the content of aggregated proteins shows superior stability. Long-term stability tests at various ambient conditions (18°C, 20°C and 25°C) and refrigerated conditions (4°C) showed that the aqueous mousses according to the invention are stable against liquid separation and sugar crystallization for at least 6 months. The examples show that the stability of ambient stable aqueous mousse fillings is inversely proportional to the bulk viscosity of the liquid filling. Exemplary aerated products are stable for 6 months without visible liquid separation and can be incorporated into, for example, chocolate confectionery products containing fillings.

[0094] A significant scientific challenge has been how to physically stabilize aqueous mousses against liquid separation and coarsening, and how to prevent sugar crystallization during the shelf life of the mousse.

[0095] Mousses undergo two main types of destabilization: i) liquid separation from the bubbles, and ii) coarsening of the bubble size distribution due to coalescence and Ostwald ripening (Figure 1C). Ostwald ripening is the migration of air from small bubbles to larger bubbles due to differences in Laplace pressure.

[0096] Without wishing to be bound by theory, liquid separation at the plateau boundaries of a mousse can be slowed by increasing the bulk liquid viscosity to reduce liquid flow between adjacent bubbles (via i) sugar type, ii) moisture content (or water activity), iii) temperature, or iv) hydrocolloids, and / or v) by clogging / blocking the plateau boundaries with protein aggregates, restricting flow.

[0097] Coarsening of mousse bubbles can be retarded by i) having a viscoelastic interface, which can provide resistance to bubble contraction, preventing coalescence and retarding Ostwald ripening.

[0098] Crystallization of the aqueous phase humectant sugar mix can be prevented by controlling the total concentration of single small sugars, either by controlling the degree of sugar inversion or by using a blend of different sugars.

[0099] The data presented in the examples demonstrate the validity of these approaches to physically stabilise aqueous mousses at ambient temperatures.

[0100] The present invention provides an aerated water-based confectionery having a pH of less than 5.5 and a water activity of less than 0.67. The confectionery comprises sugar and protein. The protein preferably aggregates during processing by application of heat at a given pH. The protein stabilizes the aerated water-based confectionery. The confectionery preferably comprises 30% to 90% sugar by weight and 1% to 8% aggregated protein by weight.

[0101] One aspect of the invention provides an aerated confectionery product, preferably a foam or mousse, made with whey protein isolate (WPI) or whey protein concentrate (WPC), the aerated confectionery product being acidic with a pH of less than about 5.5, highly viscous from 30%-90% sugar by weight, and having an Aw of less than 0.67, preferably 0.5-0.64 or 0.5-0.59. The product is stabilized by denaturing whey protein, and preferably does not contain hydrocolloids / thickeners (or contains only optional hydrocolloids / thickeners).

[0102] Without wishing to be bound by theory, it is believed that viscosity controls liquid separation in these foams. The aerated products are stable for several months at temperatures from 4° C. up to room temperature without liquid separation.

[0103] Some embodiments provide a stable foam that is fat-free, hydrocolloid-free, thickener-free, and has a pH of 2-4.

[0104] Certain exemplary embodiments are shown in the table below.

[0105] [Table 1]

[0106] These exemplary embodiments reflect that the present invention relates to an aerated acidic aqueous confectionery comprising aggregated protein and sugar.

[0107] In general, in the field of confectionery, flavors and colors are added to enhance the taste and visual appeal of the product. These additives are generally strong in properties and are added as highly active ingredients in small amounts in water-based or oil-based matrices depending on the solubility of the active ingredient. In the embodiment in which the aerated water-based confectionery contains additives (preferably colorants and / or flavors, preferably compounds added only to provide color and / or flavor, i.e. compounds that do not provide significant nutritional, bulking, etc. properties, etc., unlike, for example, the above-mentioned fruit juice concentrates), the additives are water-soluble (i.e. not oil-soluble). The term "soluble" is understood to have the meaning understood in the art, i.e. the ability to dissolve in a particular medium at ambient conditions, preferably at 20°C.

[0108] Aggregated proteins The examples show that the stabilization of acidic mousse by agglomerated protein.In particular, it is shown that the liquid separation stability of foam is enhanced by higher levels of agglomerated whey protein from whey protein isolate.Heat agglomeration is also shown to enhance low shear bulk viscosity to stabilize mousse.

[0109] The present invention relates generally to the use of proteins, particularly aggregated whey proteins, to create foams stabilized under acidic conditions in high sugar, optionally fat-free systems.

[0110] The inventors have observed that raw milk proteins do not foam as well as aggregated proteins (FIG. 2). Hydrolysis of milk proteins enhances overrun but has high liquid separation and coalescence compared to aggregated proteins. Aggregation of whey proteins also enhances overrun and advantageously provides good foam stability. Therefore, aggregated proteins are preferably selected to stabilize aerated confections.

[0111] The aggregated protein is preferably a whey protein. The aggregated protein may be provided by a whey protein isolate or a whey protein concentrate, the conditions of which are known in the art.

[0112] An example of a whey protein isolate (WPI) is BiPrO® 9500, available from Agropur Inc., Eden Prairie, MN 55344 USA. Whey protein isolates such as BiPrO® 9500 are preferably produced from fresh sweet dairy whey that has been concentrated and spray dried. The whey protein isolate is preferably lactose-free and contains less than 0.5 g per serving as "0 g" or "Sugar Free" based on product labeling regulated in the United States for sugar and carbohydrates in the product. The whey protein isolate preferably contains up to 3% ash by weight, 1% fat by weight, 0.5% lactose by weight, and 5% moisture by weight. The whey protein isolate is preferably about 85% to 95% (e.g., 90%) protein by weight, and contains primarily β-lactoglobulin and α-lactalbumin.

[0113] 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. Such a product preferably contains about 0.1% by weight fat, about 90% by weight protein (about 92% by weight of dry matter), about 1.8% by weight lactose, up to 3% by weight ash, and 4% by weight water.

[0114] Whey protein isolates are preferably undenatured and soluble over the pH range of pH 2 to pH 9. Thus, aggregation of the WPI is preferably not required for use in the present invention.

[0115] An example of a whey protein concentrate (WPC) is the WPC80 product available from Fonterra (Heerenveen, Netherlands). WPC is preferably about 75% to 85% protein (e.g., about 80%) by weight, with small amounts of fat (e.g., 5%), moisture (e.g., 5%), ash (e.g., 3%), and lactose (e.g., 5%).

[0116] The aggregated protein has preferably been aggregated by heating, e.g., to a temperature of 50° C. or higher, 60° C. or higher, 70° C. or higher, or 80° C. or higher, e.g., between 80° C. and 95° C. Alternatively, aggregation may be induced by exposure to an acidic pH, preferably between pH 2 and pH 5.

[0117] In preferred embodiments, the aggregation may be carried out for a period of more than 2 minutes, more than 5 minutes, or more than 10 minutes. For example, the period may be less than 1 hour, less than 45 minutes, or less than 30 minutes. For example, from 2 minutes to 1 hour.

[0118] In some embodiments the protein is present in an amount of at least 2% by weight of the mousse, optionally at least 2% or at least 2.2%, or at least 3% or 3.3%. Favourable effects can be obtained with high concentrations of aggregated protein.

[0119] sugar The examples also show stabilization against liquid separation using sugars. In particular, the interplay of temperature, moisture content and sugar type controls liquid separation in mousses.

[0120] Mousse destabilization caused by liquid separation can be controlled by controlling bulk viscosity. Undesirable sugar crystallization can also be controlled by sugar blending. These features, when combined, provide an aerated confectionery that is stable for weeks or months, e.g., 6 months or more.

[0121] The aerated confectionery is preferably high in sugar, for example comprising between 40% and 90% sugar by weight, in some embodiments the total amount of sugar in the aerated confectionery is between 60% and 80% by weight.

[0122] In some embodiments, the sugar is a sugar syrup. Suitable sugar syrups include glucose syrup, preferably between 40 and 70 dextrose equivalent ("DE"), fructose glucose syrup, high fructose syrup, corn syrup, oat syrup, rice syrup, or tapioca syrup. Mixtures of two or more of these syrups can be used.

[0123] Such syrups are well known in the art. Glucose syrups are well known in the art and are obtained by hydrolysis of starch, generally vegetable starch. Glucose syrups are described in Glucose Syrups, Technology and Applications, Peter Hull, Wiley-Blackwell 2010.

[0124] In a preferred embodiment, the glucose syrup has a DE value in the range of 35-95, preferably in the range of 35-70 or 40-70, more preferably in the range of 35-63.

[0125] Similarly, fructose glucose syrup is prepared from the hydrolysis of starch, typically vegetable starch, followed by isomerization to produce fructose. As with the preparation of conventional corn syrup, the starch may be enzymatically degraded to glucose. To produce fructose corn syrup, the corn syrup is further treated with D-xylose isomerase to convert some of its glucose to fructose. Common commercially used syrups are "HFCS 42" and "HFCS 55", nomenclature referring to compositions with 42% and 55% dry weight fructose, respectively, the remainder being typically glucose, or glucose and some amount of other carbohydrates.

[0126] In a preferred embodiment, the fructose glucose syrup contains approximately 5% to 75% by weight, preferably 20% to 70% by weight, more preferably 30% to 60% by weight, more preferably 35% to 55% by weight of fructose, these percentages being based on the dry solids content.

[0127] In a preferred embodiment, the fructose glucose syrup contains approximately 5% to 75% by weight, preferably 20% to 70% by weight, more preferably 30% to 60% by weight, more preferably 35% to 55% by weight of glucose, these percentages being based on the dry solid content.

[0128] Undesirable crystallization of sugar in aerated confectionery can be avoided if the sugar comprises or consists of at least two different sugars, preferably fructose. A suitable blend of sugars is provided by invert sugar with a sugar inversion of at least 10%, but less than 70%, less than 60%, less than 50%, or less than 40%. An inversion of 40% to 50% has been shown in the examples to provide desirable results. In some embodiments, the sugar is invert sugar with a sugar inversion (i.e., degree of hydrolysis) of 20% to 60%, 30% to 50%, or 40% to 50%.

[0129] It is highly preferred that fructose is present in the sugar mix. Preferably, 10% to 50% by weight of the sugars (i.e. 1 / 10 to 1 / 2, preferably at least 1 / 5) are fructose. More preferably, about 20% to 30%, for example 20% to 25% by weight of the sugars are fructose. This can be achieved either by blending various sugar-rich ingredients (e.g. powdered sugar, starch-derived syrup or invert sugar syrup) or by using partially inverted sugar syrup containing sucrose, dextrose and fructose.

[0130] In a preferred embodiment, the aerated confectionery comprises a sugar mix, the confectionery comprising between 5% and 30% by weight sucrose, between 5% and 30% by weight glucose syrup, and between 35% and 75% by weight fructose glucose syrup.

[0131] In a more preferred embodiment, the aerated confectionery comprises a sugar mix, the confectionery comprising 10% to 25% by weight sucrose, 10% to 25% by weight glucose syrup, and 45% to 65% by weight fructose glucose syrup.

[0132] Since sucrose is a non-reducing sugar and dextrose and fructose are reducing sugars, the mixture of sugars in the confectionery can also be specified as a percentage of reducing sugars. Accordingly, the sugars in the aerated confectionery preferably contain at least 10% but less than 70% reducing sugars, with the remainder being non-reducing sugars. In some embodiments, the sugars contain between 10% and 60% reducing sugars, between 20% and 60% reducing sugars, or between 30% and 50% reducing sugars. The examples show the use of a sugar mixture containing between 40% and 50% by weight (specifically between 41% and 49% by weight) of reducing sugars. The mixture of reducing and non-reducing sugars may be provided as a partially inverted sugar syrup.

[0133] Fully hydrolyzed (about 97% converted) invert syrups, in which essentially all the sucrose has been broken down into dextrose and fructose, may crystallize in the aerated product. Partially hydrolyzed syrups, such as those more than 10% but less than 70%, preferably less than 60%, hydrolyzed (inverted) syrups, are more stable according to the invention and do not crystallize.

[0134] In one embodiment, the sugar comprises or consists of partially hydrolyzed invert syrup. In another embodiment, the sugar comprises or consists of a mixture of sucrose, partially or fully inverted syrup, and glucose. In a further embodiment, the sugar comprises or consists of a mixture of sucrose, fructose, and glucose.

[0135] Accordingly, according to the invention, a mixture of sugars is preferably used, preferably comprising fructose.

[0136] The invert sugar may be a fully inverted sugar syrup, which contains only glucose and fructose, or preferably a partially inverted sugar syrup, which contains glucose, fructose and sucrose.

[0137] Accordingly, a balance of sugars or a mixture of sugars is preferably provided.

[0138] Examples of mixtures of sugars used in the examples include mixtures of sucrose, invert syrup (which itself contains sucrose, glucose and fructose) and glucose.

[0139] The "221" partially inverted sugar syrup used in some of the examples is available as "Partial Invert Syrup 221" from British Sugar plc, Peterborough, United Kingdom. This syrup is a pale straw-coloured drinking solution of white sugar produced from sugar beets. This syrup contains 41-49% reducing sugars as measured by Lane & Eynon titration using Fehling's solution and methylene blue indicator. Invert 221 is a partially inverted sugar syrup and therefore contains a proportion of unhydrolysed sucrose along with equal fractions of fructose and dextrose. Compared to fully inverted sugar syrup (fructose and dextrose only), Invert 221 has less tendency to crystallise.

[0140] An alternative to IS221 is a mix of sucrose and fructose-glucose syrup.

[0141] In some embodiments, the total amount of sugar in the aerated confectionery is from 60% to 90% by weight, for example from 75% to 85% by weight.

[0142] In a preferred embodiment, the aerated confectionery comprises from 40% to 85% by weight, preferably from 50% to 80% by weight, more preferably from 60% to 80% by weight of total mono- and disaccharides.

[0143] Aeration The creation of a mousse involves the introduction of gas into a liquid mass, either by mechanical introduction of air (whipping) or injection of gas, or both. The term "aerated" is used to encompass gases other than air in addition to air, as is standard in the art of food aeration. For example, nitrogen, carbon dioxide, nitrous oxide, etc. A high sugar environment presents a challenge to the ability to mechanically introduce air, as sugar solutions are very viscous, but temperature can control this by having zones in the process. It is well known that the whipability of a solution decreases with increasing bulk viscosity (Figure 1A). When air is introduced to a liquid surface, active molecules need to rapidly adsorb to the interface to prevent the bubbles from bursting. To be effective in stabilizing bubbles, such emulsifiers need to rapidly adsorb to the interface under convective mixing, and they need to form strong interfacial films to resist the Marangoni effect, as well as to prevent bubble coalescence when the plateau boundary reaches liquid separation (FIG. 2).

[0144] The inventors have produced an ambient stable aqueous mousse for confectionery fillings. The inventors have also shown that the aqueous mousse fillings of the present invention can be stable for at least 6 months.

[0145] The aerated confectionery may be filled into a chocolate shell or coating. In some embodiments, bonbon shells may be used, while in other embodiments, tablets may be used. In some embodiments, the present invention provides confectionery products containing an aerated filling according to the present invention. By "chocolate", the present invention encompasses the use of white chocolate, dark chocolate and milk chocolate or mixtures thereof, as well as chocolate analogs, such as compound chocolate.

[0146] Existing equipment can be used to produce the aerated confectionery according to the invention and, optionally, to fill the chocolate shell with said confectionery. Apart from the usual production capacities for the filled chocolate product (shell making, deposit, backing off), the capacity to produce the filling is required. The production of the filling requires the mixing and cooking of water-based ingredients and their subsequent aeration. The preparation of the filling mass can be carried out in a batch tank with heating capacity to 80-90°C. The aeration of the filling can be carried out in a continuous aeration equipment (e.g. Mondomix) connected to a dedicated water-based line equipped with a CIP system.

[0147] Confectionery filling composition As mentioned above, the aerated water-based confectionery of the present invention is preferably a composition for providing a filling for a confectionery product.

[0148] The filling composition of the present invention may be a confectionery filling for use in composite products such as sandwiches, biscuits, wafers, or other composite confectionery products. The filling composition may also provide a topping or spread, for example for use on top of the composite product.

[0149] However, the most advantageous use of the filling composition of the present invention is as a filling in chocolate or chocolate analog products.

[0150] This use is advantageous because the invention increases the stability without significantly affecting the texture or the organoleptic properties of the filling and the final product, which is particularly important for confectionery products where the eating experience is important to the product.

[0151] Furthermore, since chocolate and chocolate analogues have a relatively long shelf life, long shelf life stability is important for the filling, i.e. the filling needs to be stable for the same period as the chocolate. The importance of long shelf life stability distinguishes filled chocolate products compared to the manufacture of fillings for sandwich biscuits, where the biscuits have a shorter shelf life than chocolate. However, for aqueous based fillings, stability and controlled moisture retention are particularly important for confectionery products, as moisture leakage can lead to spoilage of the product.

[0152] One embodiment of the present invention provides a food product comprising the filling composition of the present invention, preferably the food product is a confectionery product, preferably a chocolate (or equivalent thereof, e.g. compound) product.

[0153] In a highly preferred embodiment, the present invention provides a filled chocolate shell or filled chocolate analog shell filled with a filling of the present invention.

[0154] In a preferred embodiment, the filling of the present invention is not included in a food product that is unbaked, ie, requires no further cooking after the filling is deposited.

[0155] In one embodiment there is provided a filled food product, preferably a filled chocolate product, preferably a chocolate shell, filled with a filling according to the invention, wherein the filling according to the invention constitutes 5-95% by weight of the product, preferably 10-90%, preferably 20-70%, or 30-50%.

[0156] Preferably, the remainder of the product is a shell of chocolate-like material, such as a compound or chocolate, which substantially surrounds (e.g. completely surrounds) the product. Thus, in one embodiment, the chocolate-like material may constitute 5-95% of the product weight, preferably 10-90%, preferably 30-80%, or 50-70%.

[0157] Another embodiment of the present invention provides a chocolate confectionery product, such as a praline, a chocolate shell product, a truffle, a filled tablet, and / or a chocolate coated wafer or biscuit, comprising a filling of the present invention surrounded by an outer layer of a chocolate product, any of which may or may not be layered. The chocolate coating may be applied or made by any suitable means, such as enrobing, cold stamping (frozen cone, cold forming, etc.), or molding.

[0158] The above embodiments relating to chocolate products containing a filling are highly preferred.

[0159] In one embodiment, the composition of the invention may usefully be a chocolate product (as defined herein), more usefully a chocolate or a chocolate compound. Regardless of any other legal provisions that may be used, a composition of the invention comprising a cocoa solids content of 25% to 35% by weight together with a dairy component (such as milk powder) may be informally referred to herein as "milk chocolate" (this term includes similar chocolate products containing similar amounts of cocoa solids or its substitutes). Regardless of any other legal provisions that may be used, a composition of the invention comprising a cocoa solids content of more than 35% by weight (up to 100% (i.e. pure cocoa solids)) may also be informally referred to herein as "dark chocolate" (this term includes similar chocolate products containing similar amounts of cocoa solids or its substitutes).

[0160] The term "chocolate" as used herein means any product (and / or ingredients thereof, if such a product) that meets the legal definition of chocolate in any jurisdiction, and also includes products (and / or ingredients thereof) in which all or part of the cocoa butter (CB) has been replaced with cocoa butter equivalents (CBE) and / or cocoa butter replacers (CBR).

[0161] Although in some jurisdictions a compound may be legally defined by the presence of a minimum amount of cocoa solids, the term "chocolate compound" as used herein means a chocolate-like analog characterized by the presence of any amount of cocoa solids (including cocoa liquor / mass, cocoa butter and cocoa powder) (unless the context clearly indicates otherwise).

[0162] The term "chocolate product" as used herein refers to chocolate, compounds and other related materials that contain cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replacers (CBR) and / or cocoa butter substitutes (CBS). Chocolate products therefore include products based on chocolate and / or chocolate analogues and thus can be based on, for example, dark chocolate, milk chocolate or white chocolate.

[0163] It will also be understood that unless the context clearly indicates otherwise, in the present invention any one chocolate product may be substituted for any other chocolate product, and neither the term chocolate nor the term compound should be considered to limit the scope of the present invention to a particular type of chocolate product. Preferred chocolate products comprise chocolate and / or compound, more preferred chocolate products comprise chocolate, and most preferred chocolate products comprise chocolate as legally defined in major jurisdictions (such as Brazil, the EU and / or the US).

[0164] In another preferred embodiment of the present invention, the food product comprises a multi-layer coated chocolate product comprising multiple layers of wafers, chocolate products, biscuits and / or baked goods with a filling sandwiched therebetween, with at least one layer or coating being a chocolate product (e.g., chocolate). Most preferably, the multi-layer product comprises a chocolate product confectionery product (e.g., as described herein) selected from sandwich biscuits, cookies, wafers, muffins, extruded snacks and / or pralines. One example of such a product is a multi-layer laminate of baked wafer and / or biscuit layers sandwiching a filling and coated with chocolate.

[0165] According to another aspect, there is provided a composite product comprising the filling composition according to the invention. The composite product may be, for example, a sandwich, biscuit, cracker, wafer, or bakery food product comprising the filling composition of the invention as a filling or topping.

[0166] Specifically, the baked food products used in the present invention may be sweet or savory.Preferred baked food products may also include baked cereal foods, which term includes foods containing cereals and / or legumes.More preferred are baked cereal foods, most preferably baked wheat foods such as wafers, crackers, cookies, muffins, extruded snacks, and / or biscuits.

[0167] Wafers may be flat or molded (e.g., cones or baskets for ice cream) and biscuits may come in many different shapes. More preferred wafers are non-savoury wafers, e.g., wafers with sweet or plain flavours.

[0168] The invention will now be described in further detail by the following non-limiting examples. EXAMPLES

[0169] overview The inventors have tested aerated water-based fillings to understand the challenges of bubble stability. They first focused on addressing this stability and concluded that a stable, aerated structure can be created using a system completely free of fat. The bubbles in this system are stabilized by the viscosity of the system and are formed by the combined effect of the sugar system used and the aggregated whey proteins. In the acidic conditions of the filling (preferably provided by the inherent acids in the juice and coffee or by adding food acids), the proteins undergo irreversible aggregation when heat is applied. When this aggregation occurs, the application of controlled shear controls the size of the aggregates. The final system is a viscous suspension of fine protein aggregates. Upon aeration, the protein molecules stabilize the bubbles and the aggregates adsorb to the air / water interface and occupy the channels (plateau boundaries) creating a robust system with increased stability over time while maintaining a soft, indulgent texture.

[0170] The inventors then verified these findings in a confectionery environment, i.e., in the manufacturing equipment and in the stability of the chocolate product, by preparing a product using a coffee variant of the aerated filling achieved by the addition of Nescafe Classic instant coffee powder.

[0171] Example 1: Stabilization of a shelf-stable mousse A. Stabilization of shelf-stable aqueous mousses with proteins / protein aggregates The creation of mousses, especially at acidic pH, requires the use of surface active molecules to stabilize the air bubble interface. The key role of emulsifiers is to facilitate the generation of air bubbles by initially lowering the interfacial tension, and to rapidly stabilize the air bubbles against coalescence, both during the mechanical whipping process and during long-term storage. Proteins were purposefully selected as key interfacial stabilizers due to their recognizability as clean labels and their ability to stabilize interfaces against coalescence (through interfacial viscoelasticity) (Karbashi et al. (2014)). Both intact and denatured proteins were investigated in this study. Modifications to the tested proteins were either: i) hydrolysis (HyFoama VPN (soy / DSN (milk)) to increase surface activity and solubility, and ii) flocculation to delay liquid separation of the mousse by clogging the foam nodes.

[0172] An initial evaluation of foaming performance was performed to focus development efforts on those aqueous mousse fillings that showed the most promise in acidic, high sugar, and high overrun conditions. Figure 2A (overrun) and Figure 2B (stability) show an overview of the foaming performance of the different protein-based emulsifiers tested. All protein-based emulsifiers produced high levels of overrun using a whipping foaming device (Hobart mixer). Gelatin (Type A Bloom 280) showed a high overrun of 213 ± 17% and excellent stability (not shown). Raw whey protein isolate (BiPro) showed a moderate overrun of 90 ± 14%, but aggregation of whey protein isolate by heating (80 °C, 5 min) significantly increased the overrun of the foam (160 ± 17%). Foams made from heat-aggregated whey protein had good stability (Figure 3B). Hydrolyzed proteins (Hyfoama) dramatically increased foam overrun to 200-250%, but these foams were highly unstable, exhibiting extensive liquid separation and disproportionation within a week (Figure 3B). Therefore, we decided to focus the remaining efforts on whey proteins, especially aggregated whey proteins, given the stability benefits achieved.

[0173] The results shown in FIG. 3 highlight that mousses stabilized by heat-agglomerated whey protein isolate have good overrun and moderate mousse stability. To improve the liquid separation stability of the mousses, the concentration of whey protein was systematically increased. The results of the long-term mousse liquid separation test show that mousse stability increases with increasing protein concentration. Mousses containing 3.3 wt.% protein and above did not show liquid separation over a period of 11 weeks.

[0174] It was hypothesized that higher concentrations of protein would result in more extensive acid aggregation, significantly increasing aggregate size and therefore the ability to prevent liquid separation in the mousse by clogging. There is little research or evidence of whey protein aggregation at acidic pH. Therefore, experiments were performed to assess whether protein aggregation was occurring.

[0175] FIG. 3B shows the change in low shear rheology of invert syrup / whey protein mixtures as a function of the heating profile applied during mousse production. The rheology traces of the invert syrup solutions show a linear decrease in viscosity upon heating, a plateau during the heating step, and a linear increase during cooling. These transitions are related to the changes in mobility of the concentrated sugar solutions upon heating and cooling. The addition of protein to these mixtures results in three systematic changes: i) a moderate increase in the initial viscosity, ii) a strong systematic increase in the final viscosity compared to the initial viscosity, and iii) a steady (and even more rapid) growth of the solution viscosity during the heating phase, which scales with increasing protein content, with ii) being driven by iii). The rapid increase in viscosity at 4.4% and 6.6% by weight of whey protein strongly indicates protein aggregation during this heating phase. Considering the acidic pH of this system, the aggregation mechanism is most likely hydrophobic in nature, since cysteine ​​cross-linking is prevented at such an acidic pH.

[0176] The rheological properties of the non-aerated mass were measured by performing oscillatory rheological measurements as a function of temperature. These measurements were carried out using a Physica MRC 500 rheometer (Anton Paar) equipped with a sanded Couette geometry (CC27-SN23479) and a Peltier system for temperature control. The Couette geometry consisted of a lower cup (radius 14.46 mm) and an upper bob system (radius 13.33 mm, length 40 mm). The samples were covered with low viscosity silicone oil (Sigma Aldrich Ltd, Singapore) to avoid evaporation during the measurements. The samples were left to rest for 5 min at 25° C. before the start of the experiments. The frequency (1 Hz) and strain (0.5%) imposed during the oscillatory shear measurements were chosen within the linear response regime.

[0177] B. Preventing sugar crystallization During the first shelf-life trials, a significant defect in the stability of the shelf-stable aqueous mousses was the crystallization of the sugar syrup used for water activity control. The original recipe was formulated using an invert syrup in which 70% of the sugar was inverted. FIG. 4 shows photographs and microscopic images of the appearance of sugar crystals during refrigerated (8° C.) and ambient (18° C.) storage of the raspberry mousse filling. Analysis by optical microscopy of the red spots appearing in the product revealed that they consisted of sugar crystals surrounded by liquid raspberry juice concentrate (FIG. 4B).

[0178] The sugar humectant crystallization problem was identified as being related to a high inversion rate of 70% of invert sugar in the recipe. This rate of addition results in saturation of fructose / dextrose concentrations at ambient / refrigerated temperatures, resulting in crystallization of dextrose over time. The key approach to solving this problem has been to prevent the creation of saturated solutions of any one single sugar, either by blending different sugars (e.g., sucrose, glucose syrup, mix of fructose-glucose syrup or invert syrup) or by using invert sugar with a lower % inversion rate, i.e., partially inverted syrup.

[0179] The appearance of sugar crystals in raspberry fillings prepared with two new sugar blends (4 and 3 batches) at refrigerated and ambient temperatures was examined over a 6 month period. At each time point, a separate batch of filling was examined by polarized light microscopy and touch. It was evident that there was no systematic appearance of sugar crystals over the 31 week period in any of the batches of raspberry filling mass. These results clearly demonstrate that mixed sugars (mix of sucrose, glucose and invert syrup, Aw=0.54, 0.59, 0.64, 0.66) and Invert 221 with 41% to 49% by weight of reducing sugars (Aw=0.54, 0.58, 0.66) are effective solutions to prevent sugar crystallization and act as humectants to ensure the water activity of the product is below the required 0.67.

[0180] C. Stabilization by increasing bulk viscosity - effect of Aw, sugar type, and temperature The development of non-crystallizing sugar mixes, such as the exemplary mixture of sucrose, invert syrup and glucose, or the exemplary partially inverted IS 221 having 41% to 49% by weight reducing sugars, allowed for further investigation of the effect of % overrun (%OR), water activity (Aw) and storage temperature on the rate of liquid separation in aerated fillings (FIG. 5).

[0181] The stability of an aerated filling against liquid separation is mainly governed by Aw at comparable %OR. The lower the water content, the lower the Aw, the higher the viscosity of the continuous phase, and the more stable the aerated filling will be over time. Another way to increase the stability of the filling is to keep Aw approximately constant and moderately increase %OR (see Sample C and Sample D mixes of sucrose, glucose and invert syrup at 18°C ​​and 25°C, where Sample D shows slower liquid separation with higher overrun despite the higher Aw).

[0182] Shelf-life stability studies of these mousses (FIGS. 5 and 6) demonstrate that refrigerated storage temperatures exhibit the least liquid separation due to the high viscosity of the continuous sugar phase. The aerated fillings have been shown to be stable for 26 weeks or even longer at 4°C. The rate of liquid separation increases when the fillings are stored at higher temperatures. When the fillings were stored at 18°C, six of the eight fillings had no liquid separation during the 26 weeks of storage. The two fillings that showed liquid separation had a water activity higher than 0.64, suggesting that this water activity is the critical value for storage at 18°C ​​for six months. Interestingly, sugar mix sample D (mix of sucrose, glucose and invert syrup) with a water activity higher than 0.64 did not show any liquid separation during 26 weeks. This result is in contrast to that of sugar mix C (mix of sucrose, glucose and invert syrup) which underwent liquid separation during storage at 18°C. The difference between sugar mix D and sugar mix C is that sugar mix D has a higher overrun. The higher stability of sugar mix D compared to sugar mix C suggests that overrun also plays an important role in making the mousse stable against liquid separation. Most likely, the higher amount of air increases the distortion of the air bubbles, changing the shape / nature of the plateau boundary and slowing down the liquid separation.

[0183] To create a filling stable at 25°C, it was necessary to control the Aw, i.e. to reduce it as much as possible. For example, samples with Aw below 0.59 showed good stability against liquid separation over 26 weeks at storage temperatures of 18°C ​​or 25°C. Note that no sugar crystals were observed in all of these forms. These results are very promising and show the ability to create shelf-stable mousses that are stable against liquid separation and sugar crystallization for 6 months. These conceptual design rules were incorporated into a praline recipe to evaluate the stability of the praline inside the chocolate over a period of 3 months at 18°C. No liquid separation or crystallization was observed in the filling.

[0184] Summary of the conclusions of Example 1 The inventors have developed concept design rules and stabilizer recommendations for making shelf-stable aqueous mousse for confectionery fillings, and have demonstrated that the aqueous mousse filling of this concept can be stable for 6 months.The systematic study addressed the following hypotheses: how to stabilize acidic mousse using aggregated proteins; how to prevent liquid separation of mousse by adjusting plateau boundary viscosity; and how to prevent sugar crystallization in the moisturizer mix by limiting the concentration of a single sugar below its saturation concentration.

[0185] Heat-induced agglomeration of whey proteins has been shown to improve foam performance, with increased protein content demonstrating superior stability. Long-term stability testing at ambient and refrigerated conditions indicates that the aqueous raspberry mousse is stable against liquid separation and sugar crystallization for at least six months. Results clearly show that the stability of shelf-stable aqueous mousse fillings is inversely proportional to the bulk viscosity of the liquid filling. The inventors have identified three distinct levels (water activity, sugar type, and temperature) that can be used to control to achieve the critical limits of this central design rule.

[0186] Example 2: Egg- and fat-free refrigerated or ambient aqueous mousse stabilized with less than 5% whey protein isolate, hydrocolloids and sugars for light fillings in confectionery products To produce and stabilize aqueous-based mousses, typically egg-based whipping agents, such as egg white proteins or purified proteins from egg whites, e.g., albumin, are used together with sugar, gelatin or other hydrocolloids. Examples are products such as meringues, Danish kisses, macaroons, etc.

[0187] In this example, an aqueous-based mousse recipe is developed that can be aerated. The aerated model filling has the following properties: The whipping agent is whey protein isolate (non-egg source) with 1-5% (wt) protein in the aqueous phase. An overrun (degree of aeration) of 200-500% can be achieved. This volume fraction of air in the filled product is responsible for its light sensory texture properties. Physical stability for up to one month (or more) can be achieved at ambient temperatures, and is expected to be even longer at refrigerated temperatures. The mousse has a pleasant fruit flavour. The recipe developed is gelatin-free, fat-free and contains no low molecular weight emulsifiers. An acidic pH below 4 contributes to microbial stability. Recipe example (before aeration):

[0188] [Table 2]

[0189] Total water content: approx. 25% 1 The samples were heat treated using a 30% WPI solution. 2 Using a 5% K-carrageenan solution, the consistency of gels and mousses changes when KCl is added and heat treated. 3 Invert sugar: 72% concentrated: 69% sugar solids are added when 85.5% invert sugar is added. Glucose syrup can be used instead of invert sugar.

[0190] Preparation: 1. Dissolve BiPrO, invert sugar and lemon juice in hot water (70°C) and mix for a few minutes. 2. Add the fruit powder and carrageenan solution to the mix. 3. Whip the mix using a HOBART kitchen mixer.

[0191] Some additional notes 1. K-carrageenan can be replaced with pectin, making the recipe completely "clean label." 2. Adding more hydrocolloids and / or WPI can reduce the total sugars. 3. Mousses can also be made using a Mondomix or other rotor-stator device.

[0192] Example 3: Aerated Mousse Recipe and Method Three recipes were made and aerated at two different levels, low (0.8gr / cm3) and high (0.6gr / cm3), see table below.

[0193] The recipes differ mainly in the type of whey protein used: BiPrO is a chromatographically isolated product, rich in β-lactoglobulin, in a more "native" form; WPI is a standard isolate that can be purchased from several suppliers, with a similar protein content, but less native and with a higher proportion of α-lactalbumin; and finally, WPC80 is a concentrate with a lower protein content; it is already used in confectionery in some chocolate recipes today.

[0194] The amount was adjusted to provide the same protein content, here targeted at 3%, with a preferred range to work with being around 2-5%.

[0195] Invert 221 is a partially inverted sugar syrup and therefore contains a percentage of unhydrolyzed sucrose in it along with equal fractions of fructose and dextrose. Compared to fully inverted sugar syrup (fructose and dextrose only), Invert 221 has less tendency to crystallize. Invert 221 can also be replaced with a mix of sugar and fructose-glucose syrup.

[0196] This variation was coffee, therefore 10% Nescafe Classic powder was used.

[0197] Other variations are based on fruit (using fruit juice and flavorings), caramel, chocolate, vanilla, etc.

[0198] The stability of the chocolate shell is important because the filling is soft and aerated and will expand in a reduced pressure environment (e.g. high altitude).

[0199] [Table 3]

[0200] Each of these recipes is expressly provided as a separate embodiment of the present invention. The coffee is regular Nescafe classic granules. The preparation method is described below.

[0201] Preparation of mass The invert syrup was heated to 60° C. in a double jacketed vessel with mixing. Coffee powder was added and mixed until dissolved (30 min). The whey powder was then added and mixed until dissolved (30 minutes). The temperature was increased to 80°C and mixing was continued until all solids were dissolved and the mass was smooth (2-3 hours).

[0202] Aerating the final filling A rotor / stator system (Mondomix) with gas injection points was used to aerate the filling at pilot plant scale. The mixhead was temperature controlled by a water jacket, other controllable parameters were the speed of the mixhead, the temperature of the mass entering the mixhead, the pressure at the inlet of the mixhead, the pressure and back pressure inside the mixhead, the airflow and pressure, the inlet pump speed. The settings used were adjusted accordingly from previous tests with similar materials. Two different sets of settings were used to ensure low and high aeration (approximately 0.8gr / cm3 and 0.6gr / cm3 respectively). The table below provides details.

[0203] [Table 4]

[0204] The mass was fed to the mix head at 40°C to ensure a lower viscosity and to facilitate mixing and air bubble entrapment. The mass was then cooled while aerating to ensure stabilization of the air bubbles by increasing the viscosity. Different pressures (possibly together with gas flow rate) control the aeration level.

[0205] The filling was aerated and cooled to a lower temperature (approximately 30° C.) and then was ready to be used directly for filling chocolate shells.

[0206] The confections were evaluated at time of manufacture, 1.5 months, 3 months, 6 months and 9.5 months (minimum 6 samples at TO - maximum 9 samples). The samples were evaluated for visible leakage, visible cracks, visible air bubbles, filling separation and graininess. At 6 months, there was not much change and it was noted that the filling separation and the air bubble quality remained acceptable. However, a low level of filling collapse appeared. None of the samples were perceived as grainy. At 9 months, there was a slight increase in filling separation and filling collapse, and a slight decrease in air bubble quality. Again, none of the samples were perceived as grainy. Thus, these examples show the stability of the invention. There was no visible leakage or cracks. The high WPI samples had the least filling collapse and filling separation. The low WPI samples had the best properties in terms of amount and size of air bubbles.

[0207] Example 4 To confirm the stability and whipping properties of the compositions of the present invention, the following experiments were performed. The basic recipe includes the following:

[0208] [Table 5]

[0209] The fructose-glucose syrup was 71% total solids and 41% fructose (dry weight basis).

[0210] The total sugar content (monosaccharides and disaccharides) was calculated to be 70%. Fructose contributed 25% of the total sugars (on a dry weight basis).

[0211] The non-protein ingredients were mixed together at 40°C, and then the protein was added. The mixture was heated to a temperature of 94°C for 55 minutes, held at that temperature, and then divided into several batches. Citric acid powder was added in various amounts to obtain a specific pH. The composition was whipped to obtain an aerated composition and the density and water activity were measured. The density was measured using a scale and volume calculation, i.e., bulk density. The taste of the filling was also evaluated informally, ranging from sweet to sour at lower pH. Whipping was evaluated visually and by hand to evaluate the ease with which the composition could be whipped to introduce air into the mixture. Whipping was evaluated both for batches whipped by hand and for batches whipped using a bench-scale food whipping machine (Hobart, 5L benchtop mixer, speed setting 3).

[0212] [Table 6]

[0213] The samples were stored at 20° C. and 65% relative humidity. The compositions were visually evaluated after 1 week, 2 weeks, and 3 weeks. The samples were unchanged over time.

[0214] Example 5 The base recipe of Example 4.1 was modified to include mango juice concentrate by reducing the amount of fructose-glucose syrup present. With the necessary reduction of fructose-glucose syrup, the base composition was prepared as above and then divided into various batches to which further ingredients were added. Citric acid powder was added to bring the pH to 3.6-3.7 at 25°C. Dehydrated mango powder and oil-soluble (OS) color were added in the amounts specified below.

[0215] [Table 7]

[0216] The total sugar content (monosaccharides and disaccharides) was calculated to be 68-70%. The samples were stored at 20° C. and 65% relative humidity. The compositions were visually evaluated after 1 week, 2 weeks, and 3 weeks. The samples were unchanged over time.

[0217] Example 6 The basic recipe of Example 4.1 was modified to reduce the amount of fructose-glucose syrup and include strawberry concentrate. The same basic composition was prepared and then divided into various batches to which further ingredients were added. Additionally, citric acid powder was added to bring the pH to 3.5-3.6 at 25°C. 0.2% oil-soluble (OS) red colorant and 0.1% oil-soluble or water-soluble (WS) strawberry flavor were added to prepare the final composition.

[0218] [Table 8]

[0219] The total sugar content (monosaccharides and disaccharides) was calculated to be 68%. In view of the above results, it is preferred not to use excessive amounts of oil soluble additives as this may affect the whippability of the composition.

[0220] Example 7 To clarify whether the above effects on whipping and texture by using OS additives are applicable to other fruit-based fillings, the composition of Example 5.2 was modified to include 4.6% mango concentrate, 1% WS β-carotene colorant and 0.1% WS-mango flavor. By controlling the pH at 3.3 and by allowing the product to be easily whipped, a mousse with a density of 0.51 g / cm3, firm texture and AW of 0.59 was obtained. Accordingly, using a higher amount of WS additive had less impact on the overall properties than using OS additives.

[0221] Example 8 As shown in Example 4, the texture of the composition varied in a manner that could affect the flow characteristics, so that industrial levels of deposition could not be applied to ensure achievable product manufacturing. The recipe from Example 4 was aerated using the pilot plant scale equipment used in Example 3 and deposited on a plate using a Knobel KCM depositor. Upon completion, aeration and deposition were visually evaluated. The visual evaluation of aeration corresponded to Example 4. With regard to deposition, the ease and quality of deposition using the Knobel KCM depositor corresponded to the informal texture analysis, and it was found that preferential deposition occurred for samples with a density of more than 0.50 g / cm3.

[0222] It is understood that the examples and embodiments described herein are for illustrative purposes only, and that various modifications or changes in light thereof will be suggested to those skilled in the art and are intended to be included within the spirit and scope of this application and the scope of the appended claims. All publications, sequence accession numbers, patents, and patent applications cited herein are incorporated by reference in their entirety for all purposes.

[0223] The aspects described herein are not limited to particular embodiments, devices, or configurations, as such may, of course, vary, and the terminology used herein is for the purpose of describing particular aspects only and is not intended to be limiting, unless specifically defined herein.

[0224] Throughout this specification, unless the context requires otherwise, the words "comprise" and "include" and variations thereof (e.g., "comprises," "comprising," "includes," "including") are understood to mean the inclusion of a stated component, feature, element or step, or group of components, features, elements or steps, but excluding any other integer or step or group of integers or steps.

[0225] As used in this specification and the appended claims, the singular forms "a," "an," and "the" include plural references unless the content clearly dictates otherwise.

[0226] Ranges can be expressed herein as from "about" one particular value, and / or to "about" another particular value. When such a range is expressed, another embodiment includes from the one particular value and / or to the other particular value. Similarly, when values ​​are expressed as approximations, by use of the antecedent "about," it is understood that the particular value forms another embodiment. It is further understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently of the other endpoint.

[0227] Those skilled in the art will understand that combinations of various embodiments described herein are specifically contemplated (to the extent that such combinations are not incompatible).For example, if in one section this specification describes a specific protein for use in the described compositions, and in another section this specification describes a specific sugar for use in the described compositions, this specification also specifically contemplates a composition that includes the specific protein in combination with the specific sugar.The same applies to the described ranges and any described features of the compositions and methods described herein.

Claims

1. 1. An aerated water-based confectionery, comprising: has a pH of less than 5.5; having a water activity of less than 0.67; Contains 30% to 90% by weight of sugar; Contains 1% to 8% by weight of protein; An aerated water-based confection, wherein the protein stabilizes the aerated water-based confection.

2. 10. The aerated water-based confection of claim 1, wherein the confection is a mousse or foam.

3. 10. The aerated water-based confection of claim 1, wherein the confection has a pH of from 2 to 5, or from 2 to 4.

2.

4. 2. The aerated water-based confectionery of claim 1, wherein the protein is an aggregated protein, preferably a heat-aggregated protein or an acid-aggregated protein.

5. 10. The aerated water-based confection of claim 1, wherein the protein is whey protein.

6. 10. The aerated water-based confection of claim 1, wherein the protein is present in an amount of at least 2%, at least 2.2%, at least 3%, or at least 3.3% by weight of the aerated water-based confection.

7. 40% to 90% by weight of sugar, wherein the sugar comprises: at least two different sugars, or 10. The aerated water-based confection of claim 1, comprising or consisting of invert sugar with a sugar inversion of 10% to 70%, 10% to 65%, 20% to 60%, or 40% to 60%.

8. 8. The aerated water-based confection of claim 7, wherein at least two sugars are present, one of said sugars being fructose that forms at least 20% by weight of the total sugar content.

9. 8. The aerated water-based confection of claim 7, comprising from 60% to 80% by weight of sugar.

10. Next: fat, hydrocolloids, surfactants, emulsifier, dietary fiber, Gelling agents, thickeners, and Egg-derived products, 2. The aerated water-based confection of claim 1, which is substantially or completely free of one, two, three, four, five, six, seven, or eight of the following:

11. 10. The aerated water-based confection of claim 1, wherein the water activity of the aerated water-based confection is greater than 0.45 and not more than 0.64 or not more than 0.

59.

12. 10. The aerated water-based confection of claim 1, wherein the bulk viscosity of the aerated water-based confection is from 10 to 25 Pa.S, optionally from 10 to 16 Pa.S.

13. 2. An aerated water-based confection according to claim 1 having an overrun of from 60% to 200%, more preferably from 60% to 160%.

14. 0.8g / cm ３ 10. The aerated water-based confection of claim 1, wherein the aerated water-based confection is aerated to a bulk density of less than 0.1g.

15. 10. The aerated water-based confection of claim 1, comprising no more than 3%, no more than 2%, no more than 1%, or less than 0.1% by weight of a fixing agent, optionally gelatin or pectin.

16. Optionally containing 1% to 30% by weight of fruit, fruit juice or fruit concentrate; and / or 10. The aerated water-based confection of claim 1, further comprising one or more flavorings optionally selected from coffee or caramel.

17. 10. The aerated water-based confection of claim 1, wherein the aerated water-based confection is stable for at least one month, stability being assessed by the absence of visible liquid separation or sugar crystallization.

18. 10. The aerated water-based confection of claim 1, wherein the aerated water-based confection is stable for 6 months at 4°C or 18°C.

19. 5% to 25% by weight of a fruit concentrate, 2% to 4% by weight of aggregated whey protein isolate; 10. The aerated water-based confection of claim 1, comprising 80% to 90% by weight of invert sugar syrup having an inversion rate of less than 70%.

20. A confectionery product comprising an aerated water-based confectionery according to any one of claims 1 to 19 partially or completely surrounded or encased in chocolate, preferably a chocolate shell.

21. 1. A method for making an aerated water-based confection, comprising: (i) forming an aqueous liquid mass, the aqueous liquid mass comprising: has a pH of less than 5.5; having a water activity of less than 0.67; Contains at least 30% by weight of sugars, comprising 1% to 8% by weight of protein; (ii) introducing a gas into said body of aqueous liquid.

22. 22. The method of claim 21, comprising producing the aqueous liquid mass by mixing at least the protein and the sugar, optionally in water, at a temperature of 50°C or greater.

23. An aerated confectionery, has a pH of less than 5.5; having a water activity of less than 0.67; Contains at least 30% by weight of sugars, An aerated confectionery comprising 1% to 8% by weight of protein.

24. 1. A method for producing an aerated confectionery, comprising: (i) forming an aqueous mixture comprising sugar and whey protein, wherein the whey protein is present in the mixture at 1% to 8% by weight; (ii) heating the mixture to at least 50°C, preferably at least 80°C, more preferably between 80°C and 95°C to aggregate the whey proteins.

25. 1. Use of heat-aggregated or acid-aggregated whey protein as a stabilizer for an aerated water-based confectionery having a pH below 5.5.

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