Aerated fat-based confectionery materials

Abstract

The present invention relates to the field of confectionery materials, more particularly to an aerated fat-based confectionery material comprising a fat phase, a sweetener and optionally water, the fat phase being a continuous fat phase with a certain content of lauric acid, palmitic acid and stearic acid and a certain content of triglycerides with 46 carbon atoms (CN46) and triglycerides with 42 and 44 carbon atoms (CN42+CN44). The present invention further relates to a method for preparing said aerated fat-based confectionery material and its use in confectionery products.

Description

[Technical field]

[0001] (CROSS REFERENCE TO RELATED APPLICATIONS) This application claims the benefit of European Patent Application No. 21200209.1, filed September 30, 2021, and European Patent Application No. 22168004.4, filed April 12, 2022, which are hereby incorporated by reference in their entireties.

[0002] FIELD OF THEINVENTION The present invention relates to the field of confectionery materials, and more specifically to aerated fat-based confectionery materials. [Background technology]

[0003] Aerated fat-based confectionery materials have been used in confectionery products for many years. Aeration can result in a more pleasant texture and appearance and can improve the taste of the product. Examples are whipped icings and butter creams. Other types of prior art confectionery materials are, for example, whipped creams, which are oil-in-water emulsions with water as the continuous phase. These whipped creams have completely different properties compared to the fat continuous confectionery materials according to the invention.

[0004] The introduction of air (or another gas) increases the volume and reduces the density, thereby resulting in a reduction in fat intake by the consumer, which is desirable. A problem observed with prior art aerated fat-based materials is the stability of the aerated structures in the fat, which in the prior art was obtained either by forming a tight network of crystals in the fat phase, which negatively impacts the texture, or by the introduction of a stabilizer system. These stabilizer systems, such as monoglycerides, diglycerides, lactic acid, or diacetyl tartaric acid, are used in prior art products to enhance the whipping performance and maintain a light texture over time. According to food safety regulations, it is mandatory to claim the use of any stabilizer or stabilizer system on the ingredient list of edible products. Current market trends for food and beverages indicate an increased awareness and concern of consumers about ingredients, and the simpler the formulation and the more understandable the ingredient information, the better. In addition, there is an increasing demand for non-hydrogenated and non-palm fat solutions. Summary of the Invention

[0005] The present invention aims to provide an improved aerated fat-based confectionery material. The present invention aims to provide an aerated fat-based confectionery material that does not require stabilizers and / or emulsifiers other than lecithin. Additionally, the present invention aims to provide an aerated fat-based confectionery material that is non-hydrogenated and / or non-palm.

[0006] Aspects of the invention The present invention relates in a first aspect to an aerated fat-based confectionery material comprising a fat phase, a sweetener and optionally water, wherein the fat phase lauric acid (C12) in a content ranging from 10 to 35% by weight, preferably from 12 to 30% by weight, more preferably from 15 to 27% by weight, based on the total weight of C8 to C24 fatty acids; palmitic acid and stearic acid (C16+C18) in a content ranging from 20 to 50% by weight, preferably from 27 to 45% by weight, more preferably from 30 to 40% by weight, based on the total weight of C8 to C24 fatty acids; triglycerides having 46 carbon atoms (CN46) in a content of 8 to 16% by weight, preferably 9 to 15% by weight, more preferably 10 to 14% by weight, based on the total weight of the triglycerides; a content of C42 and C44 triglycerides (CN42+CN44) of 13-28% by weight, preferably 14-27% by weight, more preferably 15-26% by weight, based on the total weight of triglycerides,

[0007] In a first particular aspect, the present invention relates to a food product having an overrun (OR%) in the range of 30 to 90%, preferably 45 to 85%, more preferably 50 to 80%, and comprising a continuous fat phase and a sweetener, wherein the continuous fat phase is lauric acid (C12) in a content ranging from 10 to 35% by weight, preferably from 12 to 30% by weight, more preferably from 15 to 27% by weight, based on the total weight of C8 to C24 fatty acids; palmitic acid and stearic acid (C16+C18) in a content ranging from 20 to 50% by weight, preferably from 27 to 45% by weight, more preferably from 30 to 40% by weight, based on the total weight of C8 to C24 fatty acids; a triglyceride having 46 carbon atoms (CN46) in an amount of 8 to 16% by weight, preferably 9 to 15% by weight, more preferably 10 to 14% by weight; a content of triglycerides having 42 and 44 carbon atoms (CN42+CN44) of 13-28% by weight, preferably 14-27% by weight, more preferably 15-26% by weight, based on the total weight of triglycerides.

[0008] The present invention in a second aspect provides a method for preparing an aerated fat-based confectionery material comprising the steps of: i) lauric acid (C12) with a content ranging from 10 to 35% by weight, preferably from 12 to 30% by weight, more preferably from 15 to 27% by weight, based on the total weight of C8 to C24 fatty acids, palmitic acid and stearic acid (C16+C18) with a content ranging from 20 to 50% by weight, preferably from 27 to 45% by weight, more preferably from 30 to 40% by weight, based on the total weight of C8 to C24 fatty acids, C46 triglyceride (CN46) in a content of 8 to 16% by weight, preferably 9 to 15% by weight, more preferably 10 to 14% by weight, providing a continuous fatty phase having a content of triglycerides with 42 and 44 carbon atoms (CN42+CN44) between 13 and 28% by weight, preferably between 14 and 27% by weight, more preferably between 15 and 26% by weight, based on the total weight of triglycerides, ii) mixing the continuous fat phase with a sweetener and optionally one or more additional ingredients; and iii) cooling and aerating the mixture obtained in step ii) to obtain an aerated fat-based confectionery material.

[0009] The present invention relates in a second particular aspect to a method for preparing an aerated fat-based confectionery material, comprising the steps of: i) lauric acid (C12) with a content ranging from 10 to 35% by weight, preferably from 12 to 30% by weight, more preferably from 15 to 27% by weight, based on the total weight of C8 to C24 fatty acids, palmitic acid and stearic acid (C16+C18) with a content ranging from 20 to 50% by weight, preferably from 27 to 45% by weight, more preferably from 30 to 40% by weight, based on the total weight of C8 to C24 fatty acids, C46 triglycerides (CN46) with a content of 8 to 16% by weight, preferably 9 to 15% by weight, more preferably 10 to 14% by weight, based on the total weight of triglycerides, providing a continuous fatty phase having a content of triglycerides with 42 and 44 carbon atoms (CN42+CN44) between 13 and 28% by weight, preferably between 14 and 27% by weight, more preferably between 15 and 26% by weight, based on the total weight of triglycerides, ii) mixing the continuous fat phase with a sweetener and optionally one or more additional ingredients; iii) cooling and aerating the mixture obtained in step ii) to obtain an aerated fat based confectionery material having an overrun (OR%) in the range of 30-90%, preferably 45-85%, more preferably 50-80%.

[0010] In a third aspect, the present invention provides a confectionery product comprising an aerated fat-based confectionery material according to the present invention or prepared by the process of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention provides an aerated fat-based confectionery material comprising: lauric acid (C12) with a content ranging from 10 to 35% by weight, based on the total weight of C8 to C24 fatty acids; Palmitic acid and stearic acid (C16 + C18) with a content ranging from 20 to 50% by weight, based on the total weight of C8 to C24 fatty acids; triglycerides having 46 carbon atoms (CN46) with a content of 8 to 16% by weight based on the total weight of triglycerides; and a continuous fat phase having a content of triglycerides with carbon numbers 42 and 44 (CN42+CN44) of 13-28% by weight, based on the total weight of triglycerides.

[0012] An aerated fat-based confectionery material comprising a continuous fat phase means an aerated fat-based confectionery material comprising a fat phase, a sweetener and optionally water, wherein the fat phase is the continuous phase.

[0013] The fat phase of the confectionery material is the continuous phase. When water is present, the confectionery material is a so-called water-in-fat emulsion (also called water-in-oil or W / O), in which fat is the continuous phase (also called dispersion medium) and water is the dispersed phase. Such emulsions have completely different properties than fat-in-water emulsions (also called oil-in-water or O / W), such as whipped cream, in which water is the continuous phase (dispersion medium) and fat is the dispersed phase. These two types of emulsions cannot be compared in terms of properties, since they are significantly different in chemical nature, for example O / W is miscible with water, is non-fatty and absorbs water, while W / O is easily miscible with oil and allows to have a high oil concentration. With the present invention, it has been successful to obtain a W / O emulsion, in which the continuous fat phase allows good aeration.

[0014] In a particular embodiment, the present invention relates to an aerated fat-based confectionery material comprising a) 40-70% by weight of a continuous fat phase, b) 20-50% by weight of a sweetener, preferably powdered sugar or glucose syrup, 5-20% by weight of an aqueous solution or dispersion, preferably water, and 0.3-1.0% by weight of lecithin, the amounts being based on the weight of the aerated fat-based confectionery material, the aerated fat-based confectionery material having an overrun (OR%) in the range of 30-90%, preferably 45-85%, more preferably 50-80%, even more preferably 55-75%. This particular embodiment may contain up to 25% by weight of additional ingredients, based on the weight of the aerated fat-based confectionery material. The combined amounts of a), b), c), d) and any additional ingredients add up to 100% by weight.

[0015] Due to the particular continuous fat phase of the confectionery material according to the invention, the continuous fat phase, when aerated, exhibits improved aeration properties compared to confectionery materials having different compositions, for example compositions containing more C12 fatty acids and less C16+C18 fatty acids or vice versa, or triglycerides with different carbon numbers than those claimed.

[0016] The confectionery material of the present invention achieves one or more of the above objectives. The continuous fat phase with selected characteristics can provide a confectionery material with a light and creamy texture and a good balance between stability and hardness. The specific selection of the continuous fat phase provides the benefits of the present invention, such as excellent aeration capacity, which allows to obtain the low density confectionery material of the present invention.

[0017] Continuous Fat Phase Fatty Acid Profile The continuous fat phase of the aerated fat-based confectionery material of the present invention has a particular fatty acid profile. Fatty acid profile as used herein means the percentage of fatty acids bound as acyl groups in the (tri)glycerides forming the continuous fat phase. The fatty acid profile is determined by standard techniques such as fatty acid methyl ester (FAME) analysis using gas chromatography according to AOCS method Ce1-62. The % of fatty acid residues discussed herein is based on the total weight of all C8-C24 fatty acids, both saturated and unsaturated.

[0018] The continuous fat phase of the aerated fat-based confectionery material according to the invention has a content of lauric acid (C12) in the range of 10-35%, preferably 12-30%, more preferably 15-27%. The lauric fatty acids of the confectionery material according to the invention may be sourced from lauric fat. By lauric fat is meant fats rich in saturated fatty acids with carbon chain lengths of 12 and 14 (C12 and C14). Examples of lauric fats are, but are not limited to, coconut oil, fully hydrogenated coconut oil, palm kernel oil, fully or partially hydrogenated palm kernel oil, palm kernel stearin, fully hydrogenated palm kernel stearin, fully or partially hydrogenated palm kernel olein, palm kernel olein, or a mixture of two or more thereof. Preferably, the lauric fatty acids are sourced from coconut oil, fully hydrogenated coconut oil, both of which are non-palm oils.

[0019] The continuous fat phase of the aerated fat-based confectionery material according to the present invention has a combined content of palmitic and stearic acids (C16+C18) in the range of 20-50%, preferably 27-45%, more preferably 30-40%. The saturated C16+C18 fatty acids of the confectionery material of the present invention may be provided from non-lauric fats. Examples of non-lauric fats are, but are not limited to, palm oil, cocoa butter and fractions thereof, shea butter, shea stearin, shea olein, fully hydrogenated vegetable liquid oil, or any combination of two or more thereof. The triglycerides may be hydrogenated and / or fractionated. Palm oil includes palm oil and palm oil fractions such as stearic and oleic fractions (single and double fractions), palm mid fraction, and blends of palm oil and / or its fractions. The liquid vegetable oil is an oil having a melting point of 20° C. or less, and may be selected from the group consisting of sunflower oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, or a combination of two or more thereof.

[0020] In a preferred embodiment, the continuous fat phase of the aerated fat-based confectionery material according to the invention may have a C16 to C18 ratio (C16 / C18) of at most (maximum) 1.2, preferably at most 1.1, more preferably at most 1.0. By C16 to C18 ratio or C16 / C18 is meant the ratio of saturated C16 fatty acid residues divided by saturated C18 fatty acid residues. Fatty acids with a C16 / C18 ratio of at most 1.2 may be sourced from cocoa butter, shea butter, shea stearin, shea olein and fully hydrogenated vegetable liquid oils. Typically, fatty acids with a C16 / C18 ratio of at most 1.2 are not sourced from palm oil.

[0021] In another preferred embodiment, the continuous fat phase of the aerated fat-based confectionery material according to the present invention may have a ratio of palmitic acid to stearic acid (C16 / C18) of at least 0.5, at least 0.6, at least 0.7.

[0022] In a more preferred embodiment of the invention, the continuous fat phase of the aerated fat-based confectionery material according to the invention has a C16 / C18 ratio in the range of 0.5 to 1.2, 0.6 to 1.1, or 0.7 to 1.0. The fatty acids having a C16 / C18 ratio of at least 0.5 and at most 1.2 may be provided by cocoa butter.

[0023] In another embodiment, the continuous fat phase of the aerated fat-based confectionery material according to the invention has a combined content of unsaturated C18 fatty acids (unsaturated C18 content) ranging from 15 to 40% by weight, preferably from 18 to 37% by weight, more preferably from 20 to 34% by weight, based on the total weight of C8 to C24 fatty acids. By combined unsaturated C18 content is meant the sum of all C18 fatty acid residues with at least one unsaturated carbon-carbon bond, i.e. C18:1 + C18:2 + C18:3. Examples of liquid vegetable oils that are suitable sources of unsaturated C18 fatty acids are oils obtained from any type of oilseed with an increased level of unsaturated fatty acids compared to the original seed species, such as bifractionated palm olein, cottonseed oil, corn oil, peanut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, medium oleic or high oleic sunflower oil, among others. These species with increased levels of unsaturated fatty acids can be obtained by natural selection or genetic modification (GMO). Preferably, the fatty acids having a combined unsaturated C18 content in the range of 15-40% are sourced from a liquid vegetable oil selected from the group consisting of cottonseed oil, corn oil, peanut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic acid varieties, and mixtures of two or more thereof. More preferably, the fatty acids having a combined unsaturated C18 content of 15-40% are sourced from a liquid vegetable oil selected from the group consisting of corn oil, rapeseed oil, soybean oil, sunflower oil, their corresponding high oleic acid varieties, and mixtures of two or more thereof. The high oleic acid varieties contain at least 40%, at least 50%, at least 60%, at least 70%, preferably at least 80% oleic acid relative to the fatty acid profile.

[0024] The confectionery material according to the present invention may have the following fatty acid profile: C12 in the range of 12-30% by weight, C16+C18 in the range of 27-45% by weight, C16 / C18 ratio up to 1.2, · Unsaturated C18 in the range of 18-37% by weight.

[0025] The confectionery material according to the present invention may have the following fatty acid profile: C12 in the range of 15-27% by weight, C16+C18 in the range of 30-40% by weight, C16 / C18 ratio of 0.5 to 1.2, · 20-34 wt% unsaturated C18 sequence.

[0026] The continuous fatty phase may contain more than 95% by weight (such as more than 98% by weight, such as more than 99% by weight) of fatty acids having a carbon chain length of less than 22, based on the weight of the continuous fatty phase.

[0027] Carbon Number The continuous fat phase of the aerated fat-based confectionery material is further characterized by the content of triglycerides with 46 carbon atoms (CN46) and by the combined content of triglycerides with 42 and 44 carbon atoms (CN42+44). The CN measurement measures the triglyceride content based on the molecular weight difference and indicates the total carbon atoms in the three acyl chain residues. The designation triglyceride CNxx means a triglyceride having xx carbon atoms in the fatty acyl group, e.g. CN54 includes tristearin. These measurements are carried out using standard procedures for analyzing the triglyceride composition of fats, such as by AOCS official method Ce5-86 based on gas chromatography (GC) or Ce5b-89 based on high-pressure liquid chromatography (HPLC). The amount of triglyceride specified by each carbon number (CN) is a weight percentage based on the total triglycerides of CN26-CN62 present in the fat composition, as that term is conventional in the art.

[0028] The continuous fat phase of the aerated fat-based confectionery material of the present invention has a content of 8-16% by weight, preferably 9-15% by weight, more preferably 10-14% by weight of triglycerides with 46 carbon atoms (CN46) and a content of 13-28% by weight, preferably 14-27% by weight, more preferably 15-26% by weight of triglycerides with 42 and 44 carbon atoms (CN42+CN44).

[0029] Interesterified fats The continuous fat phase of the aerated fat-based confectionery material with a specific fatty acid composition according to the invention, having 8-16% by weight of CN46 and 13-28% by weight of CN42+CN44, can be obtained by using one or more interesterified fats. Interesterified fats are fat compositions which have undergone interesterification. The values ​​of CN46 and CN42+CN44 are indicative of the continuous fat phase according to the invention comprising interesterified fats.

[0030] Interesterification is a process that randomly redistributes the fatty acyl residues on the triglyceride molecule. It is sometimes called randomization. Interesterified fats are fat compositions in which the fatty acids have been redistributed throughout the glyceride backbone of the triglyceride.

[0031] In a preferred embodiment, the one or more interesterified fats may form part of the continuous fat phase of the aerated fat-based confectionery material according to the invention. One or more other fats (e.g. liquid oils) may be present in addition to the one or more interesterified fats.

[0032] The amount of interesterified fat in the continuous fat phase of the aerated fat-based confectionery material may range from 70 to 100% by weight, preferably at least 80% by weight, such as at least 85% by weight, such as at least 90% by weight, such as at least 95% by weight, such as at least 99% by weight, based on the weight of the continuous fat phase. The remainder is one or more other non-interesterified fats, such as liquid oils.

[0033] In another preferred embodiment, the continuous fat phase of the aerated fat-based confectionery material may also be formed entirely from one or more interesterified fats having the claimed fatty acid composition. In such embodiment, the continuous fat phase of the aerated fat-based confectionery material according to the invention consists of one or more interesterified fats, with 100% by weight of the interesterified fat based on the weight of the continuous fat phase. The one or more interesterified fats in this embodiment meet the fatty acid profile and carbon number defined in claim 1.

[0034] The Transesterification Process The interesterified fats can be obtained by chemical or enzymatic interesterification processes known to those skilled in the art. The aerated fat-based confectionery material of the present invention has a continuous fat phase which may comprise at least one chemically or enzymatically interesterified fat according to the claims.

[0035] Chemical interesterification is carried out by using an acidic or basic catalyst, preferably a basic catalyst, such as, but not limited to, sodium methoxide or sodium ethoxide. Enzymatic interesterification is obtained by a lipase enzyme. Lipases are generally non-selective to the position on the glyceride backbone to achieve optimal random interesterification. Alternatively, selective lipases may be used if the reaction conditions are such that no significant selectivity is observed, for example, by running the reaction for a long time. Suitable lipases include lipases from Thermomyces lanuginosa, Rhizomucor miehei, Rhizopus delemar and Candida rugosa. Preferably, the lipase is suitable for use in edible products. Preferably, one or more interesterified fats are obtained by chemical interesterification.

[0036] The interesterified fats may have a ratio of symmetric to asymmetric triglycerides ranging from 0.90 to 1.10, 0.95 to 1.05.

[0037] The interesterified fats can be obtained by interesterification of a starting fat composition, preferably comprising at least two fats, such as a lauric fat and a non-lauric fat, and optionally a vegetable oil, the interesterified fats of which typically have a CN distributed in a Gaussian profile centered around CN46.

[0038] The starting fat composition may comprise lauric fat in an amount of 30-70% by weight, based on the weight of the starting fat composition. The starting fat composition may comprise non-lauric fat in an amount of 30-70% by weight, based on the weight of the starting fat composition. The starting fat composition may comprise, as part of the non-lauric fat, vegetable oil in an amount of 10-25% by weight, based on the weight of the starting fat composition.

[0039] solid fat content The continuous fat phase of the aerated fat-based confectionery material has a certain solid fat content (SFC) profile versus temperature, which is measured according to standard methods in accordance with AOCS Cd 16b-93.

[0040] In one aspect of the invention the aerated fat based confectionery material has an SFC value at 20°C of more than 27%, preferably between 27 and 45% (N20 value) and an SFC value at 35°C of less than 7%, preferably between 0 and 5% (N35 value).

[0041] In a preferred embodiment of the invention, the continuous fat phase of the aerated fat-based confectionery material has the following SFC values: 50-75% at 10°C (N10 value), preferably 55-70% At 20°C (N20 value) more than 27%, preferably 27-45%; 15-30% at 25°C (N25 value), preferably 17-28% - 5 to 15% at 30°C (N30 value), preferably 7 to 13%, Less than 7% at 35℃ (N35 value), preferably 0-5% Less than 2% at 40℃ (N40 value), preferably 0-1%.

[0042] The continuous fat phase according to the invention may have a difference (delta) between N25 and N30 (N25-N30) of 9 to 13, preferably 8 to 12. The continuous fat phase according to the invention may have a difference (delta) between N20 and N25 (N20-N25) of 12 to 16, preferably 11 to 15.

[0043] This level gradient makes it possible to stabilize the entrapped air bubbles with fat crystals and to anchor them within the crystalline network formed by the fat and sugar.

[0044] Amount of continuous fat phase The continuous fat phase may be present in the range of 25 to 80% by weight, preferably 30 to 75% by weight, based on the weight of the confectionery ingredient. Without wishing to be bound by any particular theory, the continuous fat phase has the function of providing a smooth and rich mouthfeel, in addition it acts as a flavour carrier and binding agent, and in addition to sweeteners (discussed later), it is the major component of the confectionery ingredient.

[0045] Non-palm and / or non-hydrogenated fats To provide a non-palm aerated fat based confectionery ingredient, all of the fat used in the aerated fat based confectionery ingredient may be non-palm fat.

[0046] The fats used in the fat-based confectionery material can be all non-hydrogenated fats to provide a non-hydrogenated aerated fat-based confectionery material. In other words, the continuous fat phase in the fat-based confectionery material can be composed of non-hydrogenated fats. By non-hydrogenated, it is meant that the fats in the confectionery material have not been subjected to a hydrogenation process to convert unsaturated fatty acid residues to saturated fatty acid residues. The fats used in the fat-based confectionery material can be all non-palm non-hydrogenated fats to provide a non-palm non-hydrogenated aerated fat-based confectionery material.

[0047] Preferred embodiments of the continuous fat phase The confectionery ingredients are lauric acid (C12) with a content ranging from 12 to 30% by weight, based on the total weight of C8 to C24 fatty acids; Palmitic and stearic acids (C16 + C18) with a content ranging from 27 to 45% by weight, based on the total weight of C8 to C24 fatty acids; Stearic acid to palmitic acid (C16 / C18) ratio of up to 1.2; triglycerides having 46 carbon atoms (CN46) with a content of 9-15% by weight based on the total weight of triglycerides; a continuous fatty phase having a content of triglycerides with 42 and 44 carbon atoms (CN42+CN4) of 14 to 27% by weight, based on the total weight of triglycerides.

[0048] The confectionery ingredients are lauric acid (C12) with a content ranging from 15 to 27% by weight, based on the total weight of C8 to C24 fatty acids; Palmitic acid and stearic acid (C16 + C18) with a content ranging from 30 to 40% by weight, based on the total weight of C8 to C24 fatty acids; Palmitic acid to stearic acid (C16 / C18) ratio in the range of 0.5 to 1.2; triglycerides having a carbon number of 46 (CN46) with a content of 10 to 14% by weight, based on the total weight of the triglycerides; a continuous fatty phase having a content of triglycerides with 42 and 44 carbon atoms (CN42+CN4) of 15 to 26% by weight, based on the total weight of triglycerides.

[0049] sweetener Confectionery materials according to the present invention contain sweeteners which impart taste to the confectionery product and affect its texture.

[0050] The sweetener may be selected from the group consisting of monosaccharides (e.g., glucose / dextrose, fructose, mannose, galactose, or xylose), disaccharides (e.g., sucrose / saccharose, lactose, maltose, isomaltulose), polyols (sorbitol, mannitol, maltitol, xylitol, erythritol, or isomalt), high intensity sweeteners (e.g., Stevia®, which contains steviol glycosides as an active compound), honey, agave syrup, maple syrup, and combinations of two or more thereof.

[0051] The sweetener may be sucrose in the form of table sugar, icing sugar, caster sugar, powdered sugar, sugar syrup, silk sugar, brown sugar, raw cane sugar, and molasses. The sweetener may be powdered sugar or silk sugar. The particle size of the sugar may determine to a large extent the mouthfeel and pleasantness of eating the confectionery material. Smaller particle sizes (icing sugar or even silk sugar) increase the pleasantness of eating the confectionery material. The sugar may be milled during preparation or may be commercially available. The specific surface area increases with the smaller the particle size of the sugar crystals. By powdered sugar in this specification is meant granular sucrose having a particle size measurement such that at least 90% by weight of the sucrose granules have a particle size less than 0.14 mm, with a maximum of 0.5% by weight of the sucrose granules having a particle size greater than 0.25 mm. Silk sugar in this specification means granular sucrose having a particle size measurement such that at least 90% by weight of the sucrose granules have a particle size in the range of 5 to 35 micrometers. The particle size of silk sugar is significantly smaller than that of powdered sugar. The significantly increased surface area results in a more viscous confectionery material.

[0052] Some or all of the sugar may be replaced with less sweet sugars such as dextrose or other low molecular weight carbohydrates such as dry glucose syrup (DGS) powder to provide bulk, each of which have the important common property of being water soluble and therefore dissolve in the mouth when the confectionery ingredient is ingested.

[0053] The sweetener may be present in an amount of from 20 to 75% by weight, or from 25 to 70% by weight, based on the total weight of the aerated fat-based confectionery material.

[0054] The aerated fat-based confectionery material may comprise from 25 to 80% or from 30 to 75% by weight of a continuous fat phase and from 20 to 75% or from 25 to 70% by weight of sweetener, based on the total weight of the aerated fat-based confectionery material.

[0055] Contains air The aeration level of an aerated fat-based confectionery material is characterized by the overrun, expressed as a percentage (OR%). Overrun represents the added gas and is equal to the volume of gas (e.g., air) per unit volume of un-gassed material (non-aerated fat-based confectionery material).

[0056] The aerated fat based confectionery material has an OR% in the range of 30-90%, preferably 45-85%, more preferably 50-80% and most preferably 55-75%. This range of overrun provides optimal texture / mouthfeel and taste whilst having the required stability.

[0057] Overrun may be determined by weighing the fat-based confectionery material before and after aeration in the same container with the same fixed volume and then calculating the overrun based on the following formula: Overrun is determined by weighing the sample at 20° C. and atmospheric pressure. For the same fixed volume, the following formula applies:

[0058]

number

[0059] The confectionery material according to the invention is an aerated confectionery material, in other words a fat-based confectionery material that has been subjected to aeration using a gas. The fat forms a continuous phase and the gas forms small gas bubbles within the fat continuous phase. Aeration can be carried out using air or another food-safe gas such as nitrogen or carbon dioxide. In one embodiment, aeration is carried out by mixing at a speed of more than 150 rpm, such as between 150 and 400 rpm, preferably more than 200 rpm, such as between 200 and 350 rpm, for example 300 rpm. In one embodiment, a gas (e.g. air) is injected into the mixture. In one embodiment, the gas is injected into the mixture at a pressure of at least 1 bar, preferably between 1.2 and 1.6 bar, such as 1.5 bar. In a particular embodiment, the cooled mixture is aerated by mixing at a speed of at least 200 rpm, such as 220 rpm, and injecting air at a pressure of 1.2 to 1.6 bar. When gas is introduced into the fat-based confectionery material, the density of the confectionery material is reduced. In addition, the texture and viscosity are changed. Thus, air content can be expressed as a percentage of the overrun of the confectionery ingredient.

[0060] In a preferred embodiment the aerated fat based confectionery material according to the invention has a hardness increase of up to 70%, preferably up to 60%, for example up to 50%, between 1 and 21 days.

[0061] Additional Ingredients In one aspect of the invention, the confectionery material is a water-in-oil emulsion, and the aqueous solution or dispersion (containing water) is present in an amount up to 20%, up to 10%, or up to 8%, for example 0.5-10.0% by weight, preferably 1.0-5.0% by weight, based on the weight of the confectionery material. The aqueous solution or dispersion can be water or milk or other water-containing solution or dispersion. For the preparation of an aerated fat-based confectionery material, a continuous fat phase can be mixed with an aqueous phase, optionally in which other ingredients (e.g. sweeteners and / or other ingredients) are dissolved and / or dispersed. For sufficient emulsification, an emulsifier, e.g. lecithin, may be added and / or a homogenization step may be applied.

[0062] The aerated fat-based confectionery material is a) 40 to 70% by weight of a continuous fatty phase as described above, b) 20 to 50% by weight of a sweetener, preferably powdered sugar or glucose syrup; c) a 0.5 to 8% by weight aqueous solution or dispersion, preferably water; d) 0.3 to 1.0% by weight of lecithin; the amount being based on the weight of the aerated fat-based confectionery material; The aerated fat-based confectionery material has an overrun (OR%) in the range of 30-90%, preferably 45-85%, more preferably 50-80%.

[0063] The fat-based confectionery material may also be substantially free of water, for example, containing less than 0.1% by weight of water based on the weight of the confectionery material. This may be beneficial, for example, when the confectionery material is used in sandwich applications or as a confectionery material for cookies or wafers. This allows the use of fluffy confectionery materials without the risk of the cookies or wafers becoming soggy.

[0064] The confectionery ingredients may include one or more additional ingredients selected from the group consisting of dairy ingredients, dairy substitute ingredients, egg ingredients, cocoa ingredients, fruit ingredients, coffee powder, nut pastes (e.g., peanut butter, almond butter, etc.), natural ingredients, colorings, synthetic colorings, salt, antioxidants, emulsifiers, natural flavors, synthetic flavors, and combinations of two or more thereof. The dairy ingredients may be full or skim milk (powder), cream, whey (powder), yogurt (powder) or lactose. The dairy substitute ingredients may be rice milk powder, coconut milk powder, etc. The fruit ingredients may be fruit pastes, jams, dried fruits, among others. As an emulsifier, lecithin may be used. In one aspect, no emulsifiers are present selected from the group consisting of mono- and diglycerides of lactic acid and / or diacetyl tartaric acid. In one aspect, lecithin, preferably sunflower and / or soy lecithin, as emulsifier is present in an amount of 0.1 to 1.0% by weight, such as 0.4 to 0.6% by weight, based on the total weight of the aerated fat-based confectionery material.

[0065] The confectionery ingredients may include (small) particulate inclusions such as chopped nuts, chocolate (dark, milk and / or white) pieces, dried fruit pieces, cereal crisps or a combination of one or more of these.

[0066] Method for preparing confectionery ingredients The present invention in one aspect provides a method for preparing an aerated fat-based confectionery material comprising the steps of: i) lauric acid (C12) with a content ranging from 10 to 35% by weight, preferably from 12 to 30% by weight, more preferably from 15 to 27% by weight, based on the total weight of C8 to C24 fatty acids, palmitic acid and stearic acid (C16+C18) with a content ranging from 20 to 50% by weight, preferably from 27 to 45% by weight, more preferably from 30 to 40% by weight, based on the total weight of C8 to C24 fatty acids, C46 triglycerides (CN46) with a content of 8 to 16% by weight, preferably 9 to 15% by weight, more preferably 10 to 14% by weight, based on the total weight of triglycerides, providing a continuous fatty phase having a content of triglycerides with 42 and 44 carbon atoms (CN42+CN4) between 13 and 28% by weight, preferably between 14 and 27% by weight, more preferably between 15 and 26% by weight, based on the total weight of triglycerides, ii) mixing the continuous fat phase with a sweetener and optionally one or more additional ingredients; iii) cooling and aerating the mixture obtained in step ii) to obtain an aerated fat based confectionery material having an overrun (OR%) preferably in the range of 30-90%, more preferably 45-85% and most preferably 50-80%.

[0067] Step i) of the process may comprise two sub-steps ia) and ib): step ia) is a step of mixing at least one lauric fat with at least one non-lauric fat to provide a fat composition, and step ib) is a step of interesterifying said fat composition to obtain an interesterified fat. The interesterification may be an enzymatic or chemical interesterification. There may be an additional step of blending one or more other fats, which are not interesterified fats, with the interesterified fat. These one or more other fats, such as liquid oils, may be blended with the one or more interesterified fats after the interesterification step.

[0068] Step ii) of the process involves mixing of the ingredients. These ingredients may be mixed at a temperature of at least 40°C, preferably at least 45°C. The maximum temperature may be determined based on the composition and may be, for example, up to 70°C or 60°C. Mixing at this temperature ensures optimal results for the mix. This temperature may be obtained by using a temperature-controlled mixing device, preferably with a double wall filled with a heating agent such as water.

[0069] Step iii) involves the cooling of the mixture obtained in step ii). Before and / or during aeration, the mixture obtained in step ii) is cooled to a crystallization temperature, which depends on the fat composition and may range from 20 to 35°C. Cooling ensures that the highest possible aeration is achieved. If the temperature during aeration is too low or too high, less gas (e.g. air) may be incorporated into the fat composition, resulting in too low an overrun. This temperature can be obtained by the use of a mixing device, temperature-controlled, preferably by a double wall filled with a coolant such as water.

[0070] The confectionery ingredients may be prepared using conventional techniques and equipment for blending, interesterification, mixing and aeration known to those skilled in the art.

[0071] Confectionery products In one aspect the present invention relates to a confectionery product comprising an aerated fat based confectionery material, preferably the confectionery product is selected from the group consisting of biscuits, cakes and cupcakes, sandwich cookies, wafers, filled chocolate tablets, fondants, truffles, caramels and pralines.

[0072] Confectionery ingredients are important ingredients that are incorporated or applied as decorations to various confectionery products, such as pastries and desserts, such as donuts, layer cakes, eclairs, pies, turnovers, sandwich cookies, savory baked goods, etc., to give them distinctive colors, flavors, and textures. Aerated fat-based confectionery ingredients have a light, aerated texture, and it is beneficial that these textures are stable over time. They can be used as fillings, such as filling creams, decorations, toppings, icings, frostings, etc.

[0073] The fat-based confectionery material of the present invention has been found to be particularly suitable as an ingredient for bakery and confectionery applications. The confectionery material according to the present invention has excellent taste and texture properties as well as excellent physical properties, stability and provides good sensory performance.

[0074] The aerated fat-based confectionery material can be used as a cream or spread (e.g. for spreading on bread, optionally containing chocolate and / or hazelnuts), a coating (e.g. applied by enrobing, dipping, moulding, panning or spraying), an inclusion (partially encapsulated in a confectionery ingredient such as a praline or ice cream core), a topping (soft foam for desserts, drinks, cakes), as a buttercream icing (for cupcakes and cakes) or as a filling for filling pralines, shell moulded chocolates, (sandwich) cookies, cakes or cupcakes, (sandwich) biscuits, or wafers, cereal tubes or pillows.

[0075] In the bakery sector, cookies and / or wafers in combination with other products are abundant, such as flat wafers filled with low moisture (aerated) sugar-fat cream to form sandwiches, or hollow wafer bars or pralines filled with (aerated) cream confectionery materials. Filled sandwiches (including either cookies or wafers) exist in many types, shapes and flavours, and there is an ever-increasing demand for moisture-free (aerated) sweet-fat cream confectionery materials that are, for example, non-hydrogenated and / or non-palm. Sugar-fat creams are known in several variations of flavours and colours. In these filling applications, it is important that the moisture of the confectionery material is low to ensure that the confectionery material retains the crispness of the wafer / cookie, and the present invention may relate to confectionery materials having a moisture content in the range of 0.5-0.8%.

[0076] Sweeteners are an essential part of the taste of these filled wafers and the melting properties of the fat-based confectionery material are essential for the eating quality. For these flat wafer cookies, which are often stored at room temperature, the structural stability of the confectionery material over time is very important to avoid spillage of the confectionery material or hardening of the texture which reduces the pleasant mouthfeel. The density of the non-aerated fat-based confectionery material is typically about 1.25 grams / cm 3 For aerated fat-based confectionery ingredients, cm 3 It is desirable for the aerated confectionery material to have a reduced density in the range of 0.8 to 0.95 grams per gram. The present invention allows for good stability of these aerated confectionery materials by the specific selection of fats characterized by carbon number and with a specific fatty acid profile. The aerated confectionery material has a soft paste-like texture that provides a more solid stable state that allows processing of the confectionery product after cooling. The amount of confectionery material in the confectionery product can vary, but for example, for filled sandwich wafer products, ranges from 65 to 82% by weight based on the total weight of the confectionery product. Small particle inclusions (e.g. chopped nuts, chocolate pieces, or cereal crisps, or combinations thereof) can be present in filled sandwich wafer products, provided that the layer of confectionery material is thicker than the diameter of the particles.

[0077] Effect of the Invention The present invention shows that the selection of a continuous fat phase with a specific fatty acid profile, for example by combining lauric fats with non-lauric fats, and its interesterification allows better aeration compared to lauric fats, as well as longer preservation of the light and fluffy texture desired in the aerated confectionery materials of the present invention.

[0078] When using non-palm compositions, the inventors have found that a higher level of aeration (higher overrun) can be obtained. In addition, for non-palm compositions according to the invention, the post-hardening effect (determined by hardness increase between 1st and 21st days) is lower, which has been found to be advantageous.

[0079] One of the advantages of the present invention is that by using the continuous fat phase of the present invention with a specific fatty acid profile, a light, aerated texture and low density preservation is maintained over time compared to non-interesterified fats or fat compositions with, for example, a higher C12 content. EXAMPLES

[0080] The present invention is illustrated by the following non-limiting Examples 1-4 and Comparative Examples, which clearly show the advantages of the present invention and demonstrate that one or more of the objects of the present invention can be obtained by the aerated fat-based confectionery material as claimed.

[0081] 1. Preparation of the continuous fat phase 1.1 Fat composition Several fat compositions are prepared, as shown in Table 1 below.

[0082] [Table 1]

[0083] 1.2 Transesterification The fat compositions of Examples 1 to 4 were subjected to a chemical interesterification process, which is a process generally known to those skilled in the art. The fat compositions of Comparative Examples were not subjected to an interesterification process.

[0084] 1.3 Analysis of the continuous fat phase The continuous fatty phase is the fat composition obtained after the blending and interesterification steps (Examples 1-4). In the comparative examples, the continuous fatty phase consists of refined palm kernel oil as obtained. Table 2 below shows the analysis of the continuous fatty phase in terms of fatty acid (FAC) profile, carbon number, and SFC profile, the measurements of which are as discussed above, using gas chromatography according to AOCS method Ce1-62 for FAC profile, and FAME analysis by using AOCS official method Ce5-86 using gas chromatography (GC) or Ce5b-89 based on high pressure liquid chromatography (HPLC), and AOCS Cd 16b-93 for SFC profile.

[0085] [Table 2]

[0086] 1.4 Recipes for fatty confectionery ingredients All of the continuous fat phases described above for Examples 1-4 and Comparative Example were formulated into a fat-based confectionery material containing a sweetener (in this case, silk sugar) and an additional ingredient (an emulsifier, in this case, soy lecithin). The composition was as follows: 59.5% by weight of silk sugar, 40% by weight of continuous fat phase, and 0.5% by weight of soy lecithin.

[0087] 1.5 Preparation of aerated fat-based confectionery materials using a press whip The preparation of the aerated fat-based confectionery material according to the comparative example and examples 1-3 is carried out as follows: First, the continuous fat phase and silk sugar discussed above are mixed at a temperature of 45-53°C. Subsequently, soy lecithin is added to the fat and sweetener mixture at the mentioned temperature range of 45-53°C. The resulting mixture is cooled in a Stephan mixer, temperature controlled by a double wall, cooled with water at 13-15°C. The temperature of the cooled mixture is shown in Table 3. The cooled mixture is transferred from the Stephan mixer to a press whip (Ter Braak), temperature controlled by a double wall, cooled with water at 13-15°C. The cooled mixture is mixed at high speed (220 rpm) and aerated by injecting air at a pressure of 1.5 bar. The temperatures of the aerated product samples are shown in Table 3.

[0088] [Table 3]

[0089] 1.6 Consequences of Aeration The outcome of the aeration process described in point 1.5 is tested by determining the overrun and by determining the increase in hardness as determined by measuring the hardness using a texture analyzer with a cylindrical probe on day 1 and day 21 after aeration (day 1 being the first day after aeration, samples stored at 18° C.) and noting the increase in hardness observed. The results are shown in Table 4 below.

[0090] [Table 4]

[0091] The samples before and after aeration were each provided separately in containers having the same fixed volume and weighed at a temperature of 20° C. and atmospheric pressure.

[0092] The claimed range for overrun (OR%) is 30-90%, preferably 45-85%, more preferably 50-80%. The above data clearly show that the comparative example has values ​​that are too low for all of the preferred overrun ranges (41%) and, as a result, the aeration is not optimal. Examples 1-3 according to the invention all have values ​​within the claimed ranges as well as within all of the preferred ranges.

[0093] 1.7 Preparation of aerated fat-based confectionery ingredients using the Hansa Mixer The preparation of an aerated fat-based confectionery material according to Example 4 is carried out as follows: First, the continuous fat phase and silk sugar as discussed above are mixed at a temperature of 42.3°C. Soy lecithin is added. The mixture is then aerated in a Hansa mixer set at a mixing head speed setting of 222, pump setting of 56, pre-pressure of 6 bar, system pressure of 1.5-2.0 bar, back pressure of 1.0-2.0 bar, and air flow rate of 6 liters / min. This setting allows the fat to cool and crystallize, and the air bubbles to be evenly distributed in the fat phase. The resulting aerated product has a temperature of 27,8°C, an overrun of 78% (weight of material before aeration = 387.1 g and weight of material after aeration = 217.2 g, using the same method as described above), and a hardness increase of 45% between the 1st and 21st day [1st day = 417 grams, 21st day = 606 grams].

Claims

1. 1. An aerated fat-based confectionery material comprising a fat phase, a sweetener, and optionally water, wherein the fat phase comprises: lauric acid (C12) in a content ranging from 10 to 35% by weight, preferably from 12 to 30% by weight, more preferably from 15 to 27% by weight, based on the total weight of C8 to C24 fatty acids; palmitic and stearic acids (C16 + C18) in a content ranging from 20 to 50% by weight, preferably from 27 to 45% by weight, more preferably from 30 to 40% by weight, based on the total weight of C8 to C24 fatty acids; - C46 triglycerides (CN46) in a content of 8 to 16% by weight, preferably 9 to 15% by weight, more preferably 10 to 14% by weight, based on the total weight of triglycerides; - a continuous phase aerated fat-based confectionery material having a content of 42 and 44 carbon atom triglycerides (CN42+CN44) of 13 to 28% by weight, preferably 14 to 27% by weight, more preferably 15 to 26% by weight, based on the total weight of triglycerides.

2. 2. An aerated fat-based confectionery material according to claim 1 having an overrun (OR %) in the range of 30-90%, preferably 45-85%, more preferably 50-80%.

3. 2. An aerated fat-based confectionery material according to claim 1, wherein the continuous fat phase has a content of unsaturated C18 fatty acids in the range of 15 to 40% by weight, preferably 18 to 37% by weight, more preferably 20 to 34% by weight, based on the total weight of C8 to C24 fatty acids.

4. 2. An aerated fat-based confectionery material according to claim 1, wherein the continuous fat phase has a ratio of palmitic acid to stearic acid (C16 / C18) of at most 1.2, at most 1.1, at most 1.0 and / or a ratio of palmitic acid to stearic acid (C16 / C18) of at least 0.5, at least 0.6, at least 0.

7.

5. 10. The aerated fat-based confectionery material of claim 1, wherein the continuous fat phase comprises at least one chemically or enzymatically interesterified fat.

6. 10. The aerated fat-based confectionery material of claim 1, wherein the continuous fat phase consists of non-hydrogenated fat.

7. 2. An aerated fat-based confectionery material according to claim 1, comprising 25 to 80% by weight of the continuous fat phase and 30 to 75% by weight of the sweetener, based on the weight of the aerated fat-based confectionery material.

8. 2. An aerated fat-based confectionery material according to claim 1, further comprising up to 20% by weight of an aqueous solution or dispersion, preferably water, based on the weight of the aerated fat-based confectionery material.

9. 10. The aerated fat-based confectionery material of claim 1, further comprising an additional ingredient selected from the group consisting of dairy ingredients, dairy replacer ingredients, egg ingredients, cocoa ingredients, fruit ingredients, coffee powder, nut paste, natural coloring agents, synthetic coloring agents, salt, antioxidants, emulsifiers, natural flavoring agents, synthetic flavoring agents, and combinations of two or more thereof.

10. 2. The aerated fat-based confectionery material of claim 1, wherein the aerated fat-based confectionery material is substantially free of water and / or emulsifiers, preferably free of emulsifiers selected from the group consisting of mono- and diglycerides, lactic acid, and diacetyltartaric acid.

11. a) 40 to 70% by weight of said continuous fatty phase; b) 20-50% by weight of a sweetener, preferably powdered sugar or glucose syrup; c) a 0.5 to 8% by weight aqueous solution or dispersion, preferably water, d) 0.3 to 1.0 wt. % lecithin; the amount is based on the weight of the aerated fat-based confectionery material; 2. An aerated fat-based confectionery material according to claim 1, wherein the aerated fat-based confectionery material has an overrun (OR %) in the range of 30-90%, preferably 45-85%, more preferably 50-80%.

12. 1. A method for preparing an aerated fat-based confectionery material comprising: i) lauric acid (C12) in a content ranging from 10 to 35% by weight, preferably from 12 to 30% by weight, more preferably from 15 to 27% by weight, based on the total weight of C8 to C24 fatty acids; palmitic and stearic acids (C16 + C18) in a content ranging from 20 to 50% by weight, preferably from 27 to 45% by weight, more preferably from 30 to 40% by weight, based on the total weight of C8 to C24 fatty acids; - C46 triglycerides (CN46) in a content of 8 to 16% by weight, preferably 9 to 15% by weight, more preferably 10 to 14% by weight, based on the total weight of the triglycerides; providing a continuous fatty phase having a content of triglycerides having 42 and 44 carbon atoms (CN42+CN4) of 13 to 28% by weight, preferably 14 to 27% by weight, more preferably 15 to 26% by weight, based on the total weight of the triglycerides, ii) mixing said continuous fat phase with a sweetener and optionally one or more additional ingredients; iii) cooling and aerating the mixture obtained in step ii) to obtain an aerated fat-based confectionery material.

13. 13. The method according to claim 12, wherein in step iii) an aerated fat-based confectionery material is obtained having an overrun (OR %) in the range of 30-90%, preferably 45-85%, more preferably 50-80%.

14. A confectionery product comprising an aerated fat-based confectionery material according to any one of claims 1 to 11 or prepared according to the method of claims 12 or 13.

15. 15. The confectionery product of claim 14, wherein the confectionery product is selected from the group consisting of biscuits, cakes and cupcakes, sandwich cookies, wafers, chocolate tablets, fondants, truffles, caramels, and pralines.