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 an aggregated plant-derived protein, such as hydrolyzed pea protein, and sugar. In one aspect, the present invention provides an aerated water-based confectionery, which is plant-based, having a pH of less than 5.5 and a water activity of less than 0.67, the aerated confectionery comprising 30% to 90% by weight of sugar and 1% to 8% by weight of aggregated protein. The aggregated plant-derived protein stabilizes the aerated water-based confectionery.

Description

[Technical field]

[0001] The present invention relates to aerated water-based confectionery products that are plant-based and methods for making same, in particular to a stable acidic aqueous mousse comprising aggregated plant-derived protein and sugar. [Background technology]

[0002] Aerated confectionery products have been consumed for a long time. They are produced by both artisanal and industrial processes. Over the past decade, the food and beverage industry has seen a dramatic increase in demand for products that utilize plant-based alternatives to replace traditional animal-derived ingredients. However, finding suitable replacements for many animal-derived ingredients can be very difficult, as they play vital functional roles in creating and maintaining a desired food structure. Replacing well-established ingredients with plant-based alternatives is not as simple as mere substitution, especially when a specific food microstructure is required, in order to replicate functionality.

[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 lower water activity requirements (typically less than 0.45) to protect the organoleptic properties typical 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 high total solids content and a system that still flows at about 20°C. Also, the sugar in the system is in a metastable state at this high TS, so it does not crystallize over time. Although this technology is known in the art and the use of sugar alcohols is widespread, consumers are not fully satisfied with the product labels.

[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 requires surface active molecules such as proteins or surfactants, whereas in fat systems fat crystals stabilize the bubbles. The need for surface active molecules, plus the fact that the viscosity is low (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 this 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] Typically, aeration of water-based systems relies on animal-derived proteins, such as whey proteins, as discussed above, however, products with non-animal derived ingredients are increasingly sought after by consumers who have food allergies or environmental, ethical, moral and religious objections to consuming animal products.

[0015] In food applications where low pH is required to produce the desired aroma profile, aqueous systems of whey protein isolates (WPIs) can exhibit excellent foaming properties. Their high solubility at low pH makes them particularly attractive as primary foaming agents in acidic liquids (e.g., coffee, fruit juices, etc.). Therefore, for such applications, an effective plant-based replacement for WPIs would have high foaming and solubility around pH 3 when used at similar concentrations.

[0016] One particular class of plant-based ingredients that has been studied for foam-forming ability is proteins derived from legumes (e.g., soybeans, chickpeas, peas). For example, an aqueous solution of protein and carbohydrates (aquafaba), obtained by simply soaking chickpeas in water, has been shown to exhibit foaming properties comparable to egg albumin under the same conditions. However, these plant-derived proteins are often found to have limitations in their native state at low pH conditions.

[0017] There remains a need for improved plant-based food products that have consumer appealing textures and appearances, as well as nutritional benefits and favorable manufacturing and storage characteristics. [Summary of the Invention]

[0018] The present invention relates to plant-based aerated aqueous confections, such as mousses and foams, stabilized against drainage and sugar crystallization using plant-derived proteins. In particular, the present invention relates to an aerated acidic aqueous confection comprising a plant-derived protein and a sugar. The protein is preferably hydrolyzed, preferably hydrolyzed pea protein (HPP). The sugar is preferably a blend of different sugars, more preferably comprising fructose.

[0019] A first aspect of the invention provides an aerated water-based confectionery comprising sugar and a plant derived protein, 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.

[0020] The confectionery comprises 30% to 90% by weight sugar and 1% to 8% by weight plant-derived protein, the protein stabilizing the aerated water-based confectionery.

[0021] The confectionery is water-based and not fat-based.

[0022] 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. Invert sugar syrup typically contains about 20% to 30% water by weight or about 20% to 25% water by weight, for example, about 23% by weight of the exemplary inverted "IS221" syrup is water.

[0023] When added separately, water is preferably added at 0.1% to 10% by weight of the total components, for example, 1% to 15%, 1% to 10%, 1% to 8%, 2% to 8%, 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.

[0024] 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.

[0025] 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.

[0026] 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.

[0027] 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.

[0028] The aerated confectionery is preferably a mousse or a foam.

[0029] 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 2 to 4.2, a pH of 2 to 4, a pH of 2.5 to 4, a pH of 2.5 to 3.5, or a pH of 2.9 to 3.1, for example about pH 3. In some embodiments the pH is greater than 2.9.

[0030] 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.

[0031] The pH is preferably measured at ambient conditions, preferably at a temperature of 20° C., using equipment known in the art.

[0032] 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.

[0033] 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.

[0034] The protein may preferably be aggregated. The aggregated 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.

[0035] In preferred embodiments, the aggregation may be carried out over 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.

[0036] The aggregated protein is an aggregated plant-derived protein.

[0037] For example, preferably the plant derived protein may be selected from hemp, flax, amaranth, legumes such as peas, beans, soybeans, lentils, chickpeas or peanuts, nuts such as almonds and hazelnuts, cereals such as rice, wheat or barley.

[0038] In a preferred embodiment, the protein is selected from the group consisting of broad bean, chickpea, peanut, and pea proteins, and mixtures thereof. In a highly preferred embodiment, the protein is hydrolyzed. Without being bound by theory, it is believed that hydrolysis increases the variability of protein structures present, making the foam more stable. Specifically, it is believed that hydrolysis reduces the size of the proteins to smaller molecular weight peptides, which better reduce surface tension and produce better foams. However, certain protein sources (e.g., broad bean protein, chickpea protein, peanut protein, and pea protein) can provide this stability without hydrolysis due to other characteristics present in the present invention.

[0039] These protein sources may conveniently be added in the form of hydrolyzed proteins, such as hydrolyzed pea proteins, the conditions of which are known in the art. Hydrolyzed pea proteins can be conveniently used as they contain a high proportion of hydrolyzed pea proteins. Hydrolyzed pea proteins typically contain a number of different proteins, including globulins, albumins and glutenins.

[0040] In a preferred embodiment, the plant protein concentrate or isolate preferably comprises between 40% and 100% by weight of protein, preferably between 50% and 90% or between 60% and 80% by weight of protein.

[0041] The 1% to 8% protein by weight in the confectionery of the present invention is the weight percent of actual protein, not the weight percent of protein concentrate or isolate that can be used to provide the protein. For example, if 1% protein by weight is required in the confectionery, 1.12% protein isolate, containing 90% protein by weight, can be used to provide the 1% protein by weight required. In another example, if 5% protein by weight is required in the confectionery, 6.25% protein concentrate, containing 80% protein by weight, can be used to provide the 5% protein by weight required.

[0042] The plant-derived protein, preferably hydrolyzed pea protein, is present at 1% to 8% by weight of the confectionery. In some embodiments, the plant-derived 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.

[0043] 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.

[0044] In some embodiments, the sugar is a sugar syrup. Suitable sugar syrups include fully inverted sugar 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, carob extract syrup or tapioca syrup, or a mixture of any two or more of these syrups.

[0045] Undesirable crystallization of sugar in the aerated confectionery is reduced or avoided, especially 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 between 20% and 60%, between 30% and 50% or between 40% and 50%. Invert sugar with incomplete inversion (hydrolysis) is known as partially inverted sugar.

[0046] 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.

[0047] 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% hydrolyzed (inverted), preferably less than 60% hydrolyzed (inverted), are more stable and resistant to crystallization according to the present invention.

[0048] The invert sugar may be a fully inverted sugar syrup or a partially inverted sugar syrup, the latter containing only glucose and fructose, and the latter containing glucose, fructose and sucrose, which is preferred.

[0049] 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.

[0050] 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.

[0051] Accordingly, according to the invention, mixtures of sugars are preferably used.

[0052] 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.

[0053] 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.

[0054] 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.

[0055] 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.

[0056] When sugar syrup is used, the sugar syrup 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 of inverted (partial or full, preferably partial) sugar syrup, 1% to 8% (e.g., 2% to 6%) by weight of aggregated protein, with the balance provided by flavorings or other food agents.

[0057] As shown in the examples, a stable aerated confectionery comprising sugar syrup, aggregated hydrolyzed protein, and flavorings is provided. 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 aggregated 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 flavorings may be present at 1% to 30% by weight of the confectionery, for example, 5% to 25% or about 10% to 20% by weight.

[0058] 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% 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%) aggregated protein and 65% to 70% (e.g., 68% to 69%) partially inverted sugar syrup, plus flavoring.

[0059] 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.

[0060] The aerated confectionery of the present invention is stabilized by plant-derived 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, thereby providing a healthier fat-free product. Accordingly, in some embodiments, the aerated water-based confectionery is substantially free of fat, hydrocolloids, gelling or setting agents, and / or thickeners.

[0061] 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.

[0062] 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.

[0063] 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.

[0064] The aerated confectionery of the present invention does not require animal derived proteins such as egg based whipping agents, including purified proteins from egg whites such as egg white protein or albumin. Accordingly, egg proteins are preferably not present in the aerated confectionery of the present invention. In some embodiments, the aerated confectionery does not contain any egg proteins at all. In some embodiments, highly preferred plant-based aerated confectionery does not contain any egg derived ingredients at all. 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.

[0065] The aerated confectionery of the present invention does not require animal derived proteins, such as dairy based whipping agents including whey proteins. Accordingly, it is preferred that whey proteins are not present in the aerated confectionery of the present invention. In some embodiments, the aerated confectionery does not include any dairy proteins. In some embodiments, the aerated plant based confectionery does not include any dairy derived ingredients. In some highly preferred embodiments, the aerated confectionery includes 3% or less, 2% or less, 1% or less, less than 0.1% or most preferably 0% dairy derived ingredients by weight.

[0066] 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.

[0067] The aerated confectionery of the present invention does not require any stabilizers other than the plant-derived protein.

[0068] However, in certain embodiments, hydrocolloids / gelling agents / solidifying agents / thickening agents may be present to improve stabilization. Accordingly, in some embodiments, the aerated water-based confectionery contains hydrocolloids, gelling or solidifying agents and / or thickening agents. In some embodiments, the aerated confectionery comprises 5% or less, 3% or less, or 2% or less of the above ingredients by weight. In some embodiments, the aerated confectionery comprises 0.5% or more, 1% or more, or 1.5% or more of the above ingredients by weight. For example, 0.5% to 5% or 1% to 3% by weight. The nature of these ingredients is not particularly limited, but may preferably be gelatin or pectin, most preferably pectin. Without wishing to be bound by theory, the presence of pectin provides cohesion between the pectin and the protein, aiding in stabilization.

[0069] 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.

[0070] 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.

[0071] 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.

[0072] 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.

[0073] 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.

[0074] The overrun is preferably 60% to 200%, and more preferably 60% to 160%.

[0075] 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 3More 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.

[0076] 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 These density ranges provide the balance between whippability and flow properties necessary to allow such compositions to be deposited into confectionery products, preferably confectionery shells.

[0077] The plant-based, aerated water-based confectionery of the present invention preferably comprises one or more flavourings. Preferably, these flavourings contribute more than just flavouring to the composition, e.g. bulking, nutritional properties etc., i.e. preferably these flavourings are not high intensity flavouring compositions. The flavourings may comprise from 1% to 30% by weight of the confectionery, for example from about 10% to 20% or from 1% to 10%. The flavourings preferably match the acidic (pH 5.5 or less) nature of the confectionery, i.e. the flavourings are preferably acidic and / or perceived as "softly tart" or "tangy". Such flavourings 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.

[0078] 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.

[0079] 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.

[0080] The plant-based, 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.

[0081] 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, mousse collapse and / or mousse bubble coarsening, as described in the Examples herein.

[0082] Simply put, liquid separation of a mousse or foam refers to the accumulation 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. The same commentary applies to the collapse of a mousse, i.e. a stable mousse will not collapse over the above periods.

[0083] 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.

[0084] In some embodiments, the plant-based, aerated, water-based confectionery is stable for at least 3 months, preferably at least 6 months.

[0085] Stability can be assessed at ambient temperature, preferably 20°C or 18°C, or at refrigerated temperature, preferably 4°C.

[0086] 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 ambient or refrigerated temperature compositions, preferably not exposed to temperatures below 0° C. and above 100° C. Freezing or baking provides compositions that are 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.

[0087] 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.

[0088] In one embodiment, the plant-based aerated water-based confection of the invention comprises 2% to 5% by weight of plant-derived protein, preferably hydrolyzed pea protein, 10% to 30% by weight of sucrose, 50% to 80% by weight of invert sugar syrup, and optionally 0% to 2% by weight of a stabilizer, preferably pectin. The remainder is preferably water and optionally flavourings. Preferably the pH is 2 to 4.

[0089] In one non-limiting example, a plant-based, aerated water-based confectionery comprises 20% by weight sucrose, 61.1% by weight invert sugar (80 Brix), 3.7% by weight HPP, 1% by weight pectin, balance water, and optionally flavorings, adjusted to pH 3.0 with citric acid.

[0090] A second aspect of the invention provides a finished confectionery product comprising the 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 surrounded or encased in chocolate, preferably a chocolate shell.

[0091] A third 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 between 2 and 5.5 and a water activity below 0.67, preferably above 0.45. The liquid mass comprises at least 30% by weight sugar and between 1% and 8% by weight protein.

[0092] 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 the protein and sugar, optionally in water, at a temperature of 50°C or higher, preferably between 80°C and 95°C. This mixing step may comprise a two-stage heating step, where the ingredients are mixed at a first temperature (e.g. above 50°C) and then changed to a second, usually higher temperature, e.g. above 70°C, e.g. between 80°C and 95°C. This heating step may be useful to ensure good mixing and robust protein aggregation.

[0093] A fourth aspect of the present invention is a confectionery suitable for aeration, comprising: the 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 plant-derived protein.

[0094] A fifth 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 hydrolyzed pea protein, the hydrolyzed pea protein being present in the mixture at between 1% and 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 protein.

[0095] The method may further include the step of (iii) introducing air into the mixture containing the aggregated protein.

[0096] A sixth aspect of the present invention provides a method for stabilising an aerated confectionery comprising the steps of: The aggregated protein, preferably the aggregated pea protein, is adding the mixture to the confectionery prior to aeration.

[0097] A seventh aspect of the invention relates to a method for the preparation of aggregated pea proteins, Use as a stabiliser for aerated confectioneries such as mousses is provided. [Brief description of the drawings]

[0098] [Figure 1] Foam overrun measurements for 3.7 wt% WPI and HPP with 1.0 wt% pectin (HM), 20.0 wt% sucrose, and 61.1 wt% invert sugar at pH 3.0. [Figure 2-1] Foam structure data for 3.7 wt% WPI and HPP solutions containing 1.0 wt% HM pectin, 20.0 wt% sucrose, and 61.1 wt% invert sugar at pH 3.0. a) Foam overrun of more complex formulations. [Figure 2-2] a) Foam structure data for 3.7 wt% WPI and HPP solutions containing 1.0 wt% HM pectin, 20.0 wt% sucrose, and 61.1 wt% invert sugar at pH 3.0; b) Air bubble size distribution; c) and d) Micrographs of WPI and HPP foams, respectively. [Diagram 3] Foam overrun measurements for the HPP model recipe, the raspberry recipe, and the raspberry recipe without added sucrose. [Figure 4] A foamed raspberry recipe incorporating 2.4 wt% pectin (HM) instead of the intended 1.0 wt% HM, 30 minutes after preparation, after 3 weeks storage at room temperature (approximately 25°C), and after 3 weeks refrigerated storage (approximately 4°C). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0099] The present inventors have developed surprising technology by improving their understanding of the feasibility of plant-based, aerated, water-based confections, such as fillings for chocolate, that are desired by consumers, particularly for clean label products.

[0100] The present inventors have carried out a systematic study to address the important question of how to stabilize acidic foams and mousses using plant-derived proteins.

[0101] A significant scientific challenge was how to physically stabilize aqueous mousses and foams against liquid separation and coarsening during the shelf life of the mousses without the use of animal-derived proteins or other animal-derived products.

[0102] Mousses undergo two main types of destabilization: i) separation of liquid from the bubbles, ii) collapse of the structure, and iii) coarsening of the bubble size distribution due to coalescence and Ostwald ripening. Ostwald ripening is the migration of air from small bubbles to larger bubbles due to differences in Laplace pressure.

[0103] 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.

[0104] Coarsening of mousse bubbles can be retarded by i) having a viscoelastic interface, which provides resistance to bubble shrinkage, preventing coalescence and potentially retarding Ostwald ripening.

[0105] The data presented in the Examples demonstrate the validity of these approaches to physically stabilise ambient temperature aqueous mousses and foams using plant-derived proteins.

[0106] The present invention provides an aerated water-based confectionery which is plant based, having a pH of less than 5.5 and a water activity of less than 0.67. The confectionery comprises sugar and aggregated plant-derived protein. The aggregated plant-derived protein stabilizes the aerated water-based confectionery. The confectionery preferably comprises 30% to 90% by weight of sugar and 1% to 8% by weight of aggregated plant-derived protein.

[0107] One aspect of the invention provides an aerated confectionery product, preferably a foam or mousse, made with hydrolyzed pea protein (HPP), the aerated confectionery product being acidic with a pH less than about 5.5, highly viscous with 30% to 90% by weight sugar and having an Aw of less than 0.67, preferably 0.5 to 0.64 or 0.5 to 0.59. The product is stabilized by the HPP being subjected to a heat treatment and preferably does not contain hydrocolloids / thickeners (or contains only optional hydrocolloids / thickeners).

[0108] Without wishing to be bound by theory, it is believed that viscosity controls liquid separation in these foams. Since no fat is present, homogenization is not required. The aerated products are stable at temperatures from 4° C. up to room temperature for several months without liquid separation.

[0109] Some embodiments provide a stable foam that is fat-free, hydrocolloid-free, thickener-free, and has a pH of 2-4.

[0110] The following recipes were designed to replicate the characteristics of regular fruit-containing formulations. For comparison, two foaming agents were selected: whey protein isolate (WPI) and hydrolyzed pea protein blend (HPP). The overall pH was matched to that of the raspberry concentrate recipe (pH 3.0±0.1) using citric acid. It should be noted that the invert sugar used in the model system contained 20% water by weight (80 Brix), which was taken into account in the recipe formulation so that the water to sugar ratio was the same as in the model and fruit-containing recipes.

[0111] [Table 1]

[0112] Model recipes for replicating the chemical composition of fruit-containing formulations.

[0113] These exemplary embodiments reflect that the present invention relates to an aerated acidic aqueous confectionery comprising aggregated protein and sugar.

[0114] 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.

[0115] Aggregated proteins The examples show the stabilization of acidic mousses by agglomerated hydrolyzed plant-derived proteins, particularly hydrolyzed pea protein (HPP). Heat agglomeration has also been shown to enhance low shear bulk viscosity and stabilize aerated foams and mousses.

[0116] The present invention generally relates to the use of proteins to make foams stabilized under acidic conditions in high sugar, optionally fat-free, or water-based systems. The proteins are preferably aggregated plant-derived proteins. As mentioned above, the plant proteins are preferably derived from legumes. Legumes are plants of the Fabaceae (or Leguminosae) family and the seeds of such plants (also called pulses). Legumes are mainly produced agriculturally for human consumption, for livestock feed and silage, and as green manure to strengthen the soil.

[0117] The following legumes can be used in the composition according to the invention: lentils, chickpeas, beans, and peas, such as kidney beans, white beans, mung beans, haricot beans, lima beans, butter beans, adzuki beans, moong beans, golden gram, green gram, black gram, urad beans, broad beans, safflower beans, rice beans, garbanzo beans, cranberry beans, green peas, snow peas, snap peas, split peas and black-eyed peas, groundnuts, and bambara beans. Preferably, the legumes are selected from lentils, chickpeas, cowpeas, broad beans, and green or yellow peas. Preferably, the legumes are peas or broad beans. Preferably the legume is pea, especially aggregated hydrolyzed pea protein.

[0118] 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.

[0119] 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.

[0120] 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.

[0121] 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.

[0122] Mousse destabilization caused by liquid separation can be controlled by controlling bulk viscosity. Undesirable sugar crystallization can also be controlled by sugar blending. Combined, these features provide an aerated confectionery that is stable for weeks or months, e.g., 6 months or more.

[0123] 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.

[0124] 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.

[0125] 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.

[0126] 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.

[0127] 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.

[0128] 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.

[0129] 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.

[0130] 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 an invert sugar with a sugar inversion (i.e., degree of hydrolysis) of 20% to 60%, 30% to 50%, or 40% to 50%.

[0131] 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.

[0132] 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.

[0133] 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.

[0134] 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.

[0135] 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.

[0136] 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.

[0137] Accordingly, according to the invention, a mixture of sugars is preferably used, preferably comprising fructose.

[0138] 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.

[0139] Accordingly, a balance of sugars or a mixture of sugars is preferably provided.

[0140] Examples of mixtures of sugars used in the examples include mixtures of sucrose, invert syrup (which itself contains sucrose, glucose and fructose) and glucose.

[0141] 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.

[0142] An alternative to IS221 is a mix of sucrose and fructose-glucose syrup.

[0143] 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.

[0144] 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.

[0145] Aeration The creation of a mousse involves the introduction of air into a liquid mass, either by mechanical introduction of air (whipping) or by injection of a gas (eg, nitrogen or carbon dioxide), or both.

[0146] The inventors have produced ambient stable aqueous mousses for confectionery fillings. The inventors have also demonstrated that the aqueous foams of the present invention can be stable for at least 6 months and up to 17 months.

[0147] 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 a finished confectionery product containing an aerated filling according to the present invention.

[0148] 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 chocolate products containing a filling (shell making, deposit, baking 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.

[0149] 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.

[0150] 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.

[0151] However, the most advantageous use of the filling composition of the present invention is as a filling in chocolate or chocolate analog products.

[0152] This use is advantageous because the invention increases the stability without significantly affecting the texture or organoleptic properties of the filling and the final product, which is particularly important for confectionery products where the eating experience is critical to the product.

[0153] Furthermore, long shelf life stability is important for the filling since chocolate and chocolate analogues have a relatively long shelf life, 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.

[0154] 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.

[0155] 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.

[0156] 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.

[0157] 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%.

[0158] 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% by weight of the product, preferably 10-90% by weight, preferably 30-80% by weight, or 50-70% by weight.

[0159] 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.

[0160] The above embodiments relating to chocolate products containing a filling are highly preferred.

[0161] 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).

[0162] 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).

[0163] 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).

[0164] 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.

[0165] 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).

[0166] 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.

[0167] 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.

[0168] 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.

[0169] Wafers may be flat or shaped (e.g., cones or baskets for ice cream) and biscuits may have many different shapes. More preferred wafers are non-savoury wafers, e.g., wafers with sweet or plain flavours.

[0170] The invention will now be described in further detail by the following non-limiting examples. EXAMPLES

[0171] overview In brief, the research question aimed to understand the contribution of plant-derived proteins to the stability of an aerated water-based confectionery system with high sugar and low pH. The system is a model recipe using HPP as the foaming agent. Such formulations may contain a percentage of fruit ingredients (concentrated fruit juice and / or fruit puree). For this study, a model recipe was selected in which the fruit content was replaced with sugar, water and acid to maintain the total sugar content and acidity. Invert syrup was used to balance the type of sugar required to obtain an acceptable aw of the final mass (<0.67) to allow microbial stability during storage at ambient conditions over an extended period of time. The type of sugar used was important to control the viscosity of the mass and keep it within an acceptable level for processing (aeration, pumping, deposit, etc.). The expected shelf life of the product containing the filling is 9-12 months.

[0172] Example 1: Properties of whey protein isolate and hydrolyzed pea protein foams Stabilization of foam compositions with plant-derived proteins / protein aggregates Solutions of 3.7 wt% Hyfoama® Hydrolyzed Pea Protein (HPP) from Kerry Inc. and 3.7 wt% Lacprodan® DI-9224 Whey Protein Isolate (WPI) from Arla Foods Ingredients Ltd. were prepared and analyzed both at their original pH and when adjusted to pH 3.0 using anhydrous citric acid.

[0173] Because variation in solution viscosity can also affect surface activity, tests were also performed by adding 20 wt % sucrose (≧99.5%) from Sigma-Aldrich Ltd. to protein solutions at pH 3.0.

[0174] Each liquid solution was prepared as described and cooled to 30°C prior to further analysis and processing. The cooled solutions were added to a Hobart N50 mixer (Hobart, USA) fitted with a whipping attachment and whipped for 5 minutes at speed 3, after which the resulting foam was removed and analyzed. An initial batch of 250g of solution was found to be insufficient for the mixer to effectively whip. In light of this result, the batch size was doubled to 500g.

[0175] Foam overrun is the percentage increase in volume of a liquid solution after foaming, giving a numerical indication of its "foamability." This value can vary widely depending on the foaming process being performed as well as the properties of the liquid solution. For example, fewer whipping times can result in higher overrun by incorporating larger air bubbles into the solution, which do not fill as efficiently as smaller bubbles, thus resulting in a larger foam volume (higher overrun). Conversely, shorter whipping times can incorporate less air into the system overall, thus producing a smaller foam volume (lower overrun).

[0176] To measure the overrun, the liquid sample was placed in a transparent sample pot, filled to the brim, and weighed to three decimal places on a digital balance. After foaming, the pot was refilled, leveled using a steel ruler, and then weighed. The overrun was then calculated according to Equation 1.

[0177]

number

[0178] The transparent pot ensured that efficient filling of the foam sample pot could be monitored, as poor filling dramatically affected the final measurements. However, problems arose as air cavities formed under pressure at the bottom of the pot during sample loading. This inevitably meant more physical manipulation of the foam, plus poor quality filling. To overcome this problem, a series of 1 mm holes were made around the bottom of the foam pot to eliminate the cavities and allow for fast and efficient sample filling.

[0179] At pH 3, there was a significant difference in overrun between the pure proteins, with the overrun of HPP being approximately twice that of WPI at 2094% and 949%, respectively (Figure 1).

[0180] Example 2: Stabilization of an aerated composition containing plant-derived proteins Stabilization of shelf-stable aqueous foams with plant-derived 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. The present invention focuses on replacing WPI with commercially available hydrolyzed pea protein (HPP) to create highly stable low pH aqueous foam systems using high methoxyl (HM) pectin and sucrose as thickeners. The zeta potential and surface tension of these systems before foaming were used to evaluate the functionality of the proteins with comparable foams measured based on overrun, structure and rheology.

[0181] material The physical and chemical properties of the foam liquid phase are the basis for the formation, structure and subsequent longevity of a foam system. The formulations in Table 1 describe low pH, high sugar foams, with either WPI or HPP as the primary foaming agent, and high methoxyl (HM) pectin, sucrose and invert sugar (80 Brix) used as viscosity modifiers to aid foam stability. Citric acid was added to adjust the acidity to pH 3.0.

[0182] As shown in Example 1 above, HPP alone produces more overrun than WPI alone. However, replacing well-established ingredients with plant-based alternatives is not as simple as mere substitution when replicating functionality, especially when specific food microstructures are required. We have found that HPP maintains its advantageous properties in model recipes designed to replicate those of typical fruit-containing formulations.

[0183] HPP was obtained in the form of Hyfoama® hydrolyzed pea protein from Kerry Inc. and WPI consisted of Lacprodan® DI-9224 whey protein isolate from Arla Foods Ingredients Ltd. Sucrose (≥99.5%) was obtained from Sigma-Aldrich Ltd. (UK). Standard commercial invert sugar and anhydrous citric acid were used. Grindsted® Pectin XSS 100 (DuPont Danisco), derived from citrus peel, was used as the HM pectin. Water was purified on-site to 15.0 MΩ·cm prior to use.

[0184] [Table 2]

[0185] Sample preparation The dry and wet ingredients were weighed separately using a digital balance. The wet ingredients (water and invert sugar) were covered with cling film and placed on a laboratory hot plate / stirrer and then heated to a temperature of 80° C. with continuous stirring. This heating step was carried out to increase the rate of dissolution of the added pectins and proteins, enhance aggregation and thus avoid the formation of powder clumps which, once formed, take significant time to disperse. The high solubility of sucrose meant that it could be added during the heating of the liquid ingredients.

[0186] The protein and pectin were added gradually over a period of 30 minutes at 80° C. with continuous stirring to avoid the formation of powder agglomerates, which was found to be particularly problematic when WPI was used as the stabilizing protein, whereas HPP was found to be much easier to disperse.

[0187] A digital pH probe was used to record the pH as citric acid powder was gradually added to reach the desired pH of 3.0. Once pH 3.0 was reached, the solution was collected and stirred for an additional 10 minutes at 80° C. The solution was then allowed to cool to room temperature (approximately 21° C.) prior to foaming and / or analysis.

[0188] The cooled solution was added in 500 g batches to a Hobart N50 mixer (Hobart, USA) equipped with a whipping attachment and whipped for 5 min at speed 3 before removing and analyzing the resulting foams. To minimize the effect of sample migration on the foam structure, the foams were immediately transferred to plastic sample pots and sealed before storage.

[0189] Analysis of samples optical microscopy A Leica DM 2500 LED microscope (Leica Microsystems GmbH, Germany) was used to observe the physical features of the unfoamed samples and the subsequently formed foam structures in either bright field transmission (BF) or differential interference contrast (DIC) modes. These observations were taken over a range of magnifications to highlight the presence of physical structures spanning micrometer and millimeter length scales.

[0190] Since foam bubble sizes were found to be smaller than the resolution of more sophisticated non-destructive imaging techniques (e.g., X-ray microtomography), bubble size distributions were also obtained by optical microscopy. Bubble number and area were measured using appropriate image thresholding and analysis in ImageJ software (NIH, UK), and bubble area was converted to an approximate bubble diameter by assuming a spherical shape (as appropriate in this case).

[0191] Form overrun To measure foam overrun, liquid samples were placed into transparent sample pots, filled to the brim, and weighed to three decimal places on a digital balance. After foaming, the pots were refilled, leveled, and weighed. Overrun was then calculated according to Equation 1.

[0192]

number

[0193] Form Half-Life To measure foam stability, the foam height is observed and a value for the foam half-life, t 1 / 2 This value represents the time it took for the foam height to reach half of its initial value. The foams were stored at room temperature (approximately 21°C). Despite initial constant observations using a time-lapse camera setup, it was clear that the half-life far exceeded the duration of this study. After this, the appearance of the foam height was observed once a month.

[0194] Foaming of the formulation For the complete HPP and WPI formulations in Table 1, average foam overrun of 389% and 309% was measured, showing an increase in HPP foamability compared to WPI foamability as expected (a in Figure 2).

[0195] The differences in foam structure shown by structural analysis were slight, and in both formulations (b in Figure 2), spherical bubbles (c and d in Figure 2) were uniformly dispersed with a similar size distribution. Overall, the bubbles in both recipes had a diameter d in the range 0 μm < d < 20 μm, the average bubble diameter was 1 μm < d ≤ 3 μm, and there was little variation in the number of bubbles over the intermediate range 5 μm < d ≤ 11 μm. The greatest variation was seen for the largest and smallest bubbles, and as a result, HPP showed a greater polydispersity than WPI. The approximate total number of bubbles per square millimeter was higher for WPI than for HPP, increasing by 1.6%. This was mainly due to a 22% higher generation rate of smaller bubbles in the range 1 μm < d ≤ 3 μm, resulting in a higher bubble packing density. The higher packing density of bubbles in WPI and a 105% decrease in larger bubbles d > 11 μm were in good correlation with the decreased overrun compared to HPP.

[0196] An important point to note regarding the WPI foam was that, despite many similarities with the HPP foam, the presence of solid WPI - pectin aggregates remained a major problem without change. Both foams had a smooth appearance, but upon closer inspection of WPI, it became clear that there was a dispersion of large solid aggregates, probably about 3 mm in size. These aggregates may have arisen from initial aggregation formed between WPI and pectin and were expected to have a significant impact on the texture of the foam. This problem was not present in the HPP foam.

[0197] Another important difference is the effect of sucrose on the overrun of foams stabilized with HPP and WPI: HPP overrun was reduced by only 14% in formulations containing sucrose, suggesting that sucrose had virtually no effect on the system, while WPI overrun showed a 117% reduction with the addition of 20 wt% sucrose.

[0198] Foam Stability Both the WPI and HPP foams of the formulations in Table 1 exhibited exceptional foam stability at room temperature (approximately 21° C.), with half-lives exceeding 17 months after formation. As can be seen from FIG. 9, foam stability followed the expected trend of increasing with increasing foam viscosity due to the inclusion of thickeners (i.e., HM pectin, sucrose, and invert sugar). Without being bound by theory, this trend is most likely due to a reduced incidence of liquid separation combined with a trend towards reduced cell size and cell-cell contact, which acts to reduce disproportionation and cell bursting.

[0199] Example 3. Recipe for HPP Raspberry Juice Concentrate As fruit recipes for comparison, two formulations of raspberry juice concentrate were selected: one that could be directly compared with the model formulation, and one that used sucrose instead of invert sugar. The recipes were calculated so that the ratios of protein, pectin, water and sugar were the same in all cases. The results are shown in Tables 2 and 3. A further recipe contained 2.4% by weight of pectin.

[0200] [Table 3]

[0201] [Table 4]

[0202] Whipping the raspberry solutions shown in Tables 2 and 3 produced virtually identical foam overruns (Figure 3). Little difference was observed between the original raspberry recipe and the raspberry recipe with no added sucrose in terms of foaming properties.

[0203] Figure 4 shows example microscopy images from various raspberry recipes with increasing pectin content from 1.0% to 2.4% by weight. After three weeks, these foams showed little appreciable increase in liquid height, suggesting that the foams are stable and have a long half-life.

[0204] Overall, HPP was deemed to be a suitable plant-based alternative to WPI in aerated confections, as well as exhibiting significant improvements in terms of its handling, flexibility of use, and the texture obtained in the final foamed system. The HPP foams were found to be exceptionally stable, and the recipe preparation was relatively quick and easy compared to WPI, where the ingredients took longer to disperse. In addition, HPP did not exhibit the strong negative impact on texture due to large solids agglomerations found in WPI.

[0205] 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.

[0206] 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.

[0207] 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.

[0208] 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.

[0209] 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.

[0210] 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; comprising 1% to 8% by weight of plant-based 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 a hydrolyzed 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: Animal-derived products, 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. At least 0.8 gr / cm ３ 10. The aerated water-based confection of claim 1, wherein the aerated water-based confection is aerated to a bulk density of 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%, less than 0.1% by weight of a solidifying agent, optionally gelatin or pectin.

16. optionally containing 10% 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, cocoa, 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, foam collapse, 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 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. 20. A finished 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 aggregated plant-derived protein; (ii) introducing air 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 aggregated plant-derived protein.

24. 1. A method for producing an aerated confectionery, comprising: (i) forming an aqueous mixture comprising sugar and hydrolyzed pea protein, wherein the hydrolyzed pea 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 protein.

25. Use of vegetable proteins as stabilizers for aerated confectioneries.

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