Reduced fat continuous confections containing insoluble dietary fibers

Abstract

To provide reduced fat continuous confections containing insoluble dietary fibers.SOLUTION: Fat continuous confections, such as creams and cream-type fillings, and methods of making the same are provided. The fat continuous confections have a high insoluble dietary fiber content and do not include sugar alcohols. The fat continuous confections have a cream-like smooth and continuous texture and have reduced contents of fat and calories, providing consumers with desirable tastes and organoleptic properties and also satisfying today's health-conscious consumers. The present application generally relates to continuous confections, and more particularly to fat continuous confections containing high levels of insoluble dietary fibers.SELECTED DRAWING: None

Description

[Technical field]

[0001] FIELD OF THE DISCLOSURE This application relates generally to continuous confectioneries, and more specifically to fat continuous confectioneries containing high levels of insoluble dietary fiber. [Background technology]

[0002] Fat continuous confection (FCC), e.g. cream, fat base Fillings such as cornstarch, ...

[0003] Conventional fat-continuous confections are typically high in fat and sugar and therefore high in caloric content. In particular given the modern trend towards low calorie / low sugar products and the ever-increasing concern over obesity and obesity-related conditions, often associated with excessive intake of foods high in calories and sugar, conventional fat-continuous confections may be undesirable for certain consumers. Typically, fat is the highest calorie contributor in foods, contributing 9 kcal / g for full calories. Although low calorie fats exist (e.g., Salatrim™, Olestra™, etc.), such low calorie fats may be associated with undesirable digestive effects for some consumers. In comparison, full calorie carbohydrates contribute 4 kcal / g and low calorie carbohydrates (e.g., dietary fiber) may contribute from about 0 to about 2.5 kcal / g, depending on applicable regulations. Table 1 shows a variety of examples of commercially available low sugar and low calorie fat continuous snacks. (Note: On commercial food labels, total dietary fiber (TDF) is typically referred to as simply dietary fiber (DF)).

[0004] [Table 1-1] [Table 1-2]

[0005] As can be seen from Table 1 above, many low sugar and low calorie fat continuous confectioneries are available on the market, but the majority of such products contain sugar alcohols (polyols). In particular, due to the consumer sensitivities associated with them, sugar alcohols must be explicitly listed on a separate line of the product's nutrition facts and require a laxative warning at high usage levels.

[0006] Table 1 also shows that most of the commercially available low-sugar and low-calorie fat snacks provide only limited amounts of total dietary fiber, mostly insoluble dietary fiber (IDF). ). In particular, the term dietary fiber generally refers to the indigestible portion of plant-derived foods and has two components: soluble dietary fiber and insoluble dietary fiber. Soluble dietary fiber dissolves in water and can be easily fermented in the colon to gas and bioactive by-products. Insoluble dietary fiber, on the other hand, does not dissolve in water and is known to provide a bulking effect by absorbing water as it moves through the digestive system.

[0007] Insoluble fiber is particularly beneficial over other types of carbohydrates because it provides fewer calories relative to soluble fiber (soluble fiber is calculated as 2 kcal / g, while the insoluble fiber portion of total fiber is 0 kcal / g). In addition, insoluble fiber is known to be well-tolerated against digestion, likely due to a lower rate of gas production from microbial fermentation in the colon. Furthermore, because insoluble fiber is not a sugar alcohol, they do not require an additional line of nutritional disclosure or a laxative warning at high usage levels.

[0008] As can be seen by looking at the formulations seen in Table 1 above, the incorporation of high levels of insoluble fiber into low calorie / low fat / low sugar fat-continuous confections presents a significant challenge to the confectionery formulator. In particular, unlike crystalline sucrose (e.g., icing sugar), soluble fiber, and sugar alcohols, insoluble fiber, when used as a sugar substitute / bulking agent, tends to absorb some of the available fat from the fat-continuous confection. This reduces the amount of fat available to effectively suspend the insoluble fiber particles and maintain a continuous cream or chocolate. Thus, the ability of the bulking agent to effectively replace sugar in a fat-continuous confection depends on its ability to be suspended in the fat-continuous matrix without absorbing too much of the available liquid fat (which results in a dry dough-like, discontinuous (inhomogeneous), granular or powder-like mass, rather than the desired smooth, continuous (homogeneous) cream or chocolate-like mass). US 2015 / 0086686 teaches confectionery compositions containing 10% to 40% by weight of insoluble dietary fiber. However, these compositions require the presence of at least 25% by weight of sweetener (note, however, that sugar alcohols may replace some of the sugar), which may be undesirable for consumers. In addition, these compositions contain 0.01% to 20% by weight of a blending agent, which, when used in combination with at least 25% by weight of sweetener, results in a discontinuous powder instead of a fat-continuous confectionery, as discussed herein below. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] US Patent No. 2015 / 0086686 Summary of the Invention [Means for solving the problem]

[0010] In view of the foregoing, the inventors have recognized that there is clearly a market need for a fat continuous confectionery that is low in sugar and calories, but is sugar alcohol free. Additionally, the inventors have determined that there is a need for a reduced calorie fat continuous confectionery that has a reduced fat content relative to the carbohydrate and fiber content, since higher fat levels increase the calorie content of the fat continuous confectionery. Additionally, the inventors have recognized that it is desirable to increase the carbohydrate content, and preferably the fiber content, at the expense of fat in the reduced calorie fat continuous confectionery. Considering the advantages of insoluble dietary fiber over other types of carbohydrate, the inventors have determined that it would be most beneficial to increase the insoluble dietary fiber content in the reduced calorie fat continuous confectionery at the expense of fat.

[0011] Generally, low calorie and low fat continuous confections having high levels of insoluble dietary fiber are described herein. In some embodiments, the fat continuous confections comprise at least 24% by weight insoluble dietary fiber, about 14% by weight to about 39% by weight fat, and about 0% by weight to about 20% by weight sweetener. In other embodiments, the fat continuous confections comprise about 24% by weight to about 56% by weight insoluble dietary fiber, about 22% by weight to about 39% by weight fat, and about 22% by weight to about 35% by weight sweetener. Insoluble dietary fiber includes bran, cellulose, hemicellulose, lignin, resistant starch, wheat flour, insoluble chicory root fiber, isolated vegetable fiber, cocoa powder, pecan shell fiber, cocoa pod husk fiber, and agave pineapple. The fibers may be from sources including, but not limited to, agave pina fiber.

[0012] Without wishing to be limited by theory, the inventors have found and demonstrated that using a variety of different food ingredients as sugar substitutes, sugar (e.g., sucrose) can be substituted up to 100% in fat-continuous confections (e.g., fat-based cream formulations), such that these sugar-substitute ingredients take up the volume that sugar crystals would occupy in the original full-sugar fat-continuous confections. By doing so, these sugar-substitute food ingredients effectively act as "bulking agents" in the fat-continuous confections, providing in some embodiments levels of insoluble dairy fiber of about 24% to about 56% by weight of the fat-continuous confections, and in other embodiments, about 24% to about 86% by weight of the fat-continuous confections. The inventors have also found that in addition to being able to replace all of the sugar in fat-continuous confections, bulking agents can be advantageously used to similarly replace a portion of the fat, resulting in some fat-continuous confections having very low fat (e.g., as low as 14% by weight).

[0013] As shown in the following example section, the inventors have successfully prepared reduced-calorie, reduced-sugar and sugar-free cream as exemplary fat-continuous confectionery of the present invention.Such cream can be used as low-sugar and low-calorie filling in various confectionery products, such as sandwich cookies (e.g., Oreo, NutterButter, etc.), fillings (e.g., candy, eclairs, donuts, etc.), icings (for cakes, donuts, etc.), etc.In addition, the fat-continuous confectionery described herein can be advantageously used in a wide variety of low-sugar and low-calorie chocolate products (e.g., chocolate bars, chocolate chips, chocolate fillings), spreads, nut butters, etc. [Brief description of the drawings]

[0014] [Figure 1] Photograph showing a side-by-side comparison of an exemplary inventive fat continuous confectionery (cream) on the right and an exemplary comparative discontinuous confectionery (powder) on the left. [Diagram 2] 2 shows thermomechanical analyzer (TMA) graphs depicting the rheological properties of the cream and powder shown in FIG. 1. [Figure 3A] 1 is a photograph showing a side-by-side comparison of two inventive creamy fat continuous confections with two comparative powdery non-continuous confections. [Figure 3B] FIG. 3B shows a TMA graph depicting the rheological properties of the confectionery shown in FIG. 3A. [Figure 4A] FIG. 1 is a photograph showing a side-by-side comparison of two cream-like fat continuous confections with four powder-like comparison non-continuous confections. [Figure 4B] FIG. 4B shows a TMA graph depicting the rheological properties of the confectionery shown in FIG. 4A. [Diagram 5] 1 shows a TMA graph depicting the rheological properties of an exemplary comparative powder and two inventive fat continuous chocolate confectioneries. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] The present application generally relates to fat continuous confections having a high insoluble dietary fiber content and advantageously having a low fat and low calorie content while exhibiting pleasant sensory properties when consumed. In general, an exemplary beneficial fat continuous confection according to some of the embodiments described herein comprises about 24% to about 86% by weight insoluble dietary fiber, about 14% to about 39% by weight fat, and about 0% to about 20% by weight sweetener. An exemplary beneficial fat continuous confection according to some of the other embodiments described herein comprises about 24% to about 56% by weight insoluble dietary fiber, about 22% to about 39% by weight fat, and about 22% to about 35% by weight sweetener.

[0016] As used herein, the term "fat continuous confectionery" refers to a single agglomerate in which solid particles (e.g., particles of sweeteners, bulking agents, etc.) are held together within a fat matrix. In other words, the term fat continuous confectionery refers to an agglomerate confectionery mass that is smooth and creamy and free of granular and powdery confectionery compositions. In various embodiments, fat continuous confectionery includes, but is not limited to, chocolate, cream, cream fillings of baked goods, savory (e.g., cheese, etc.) fillings, chocolate chips in chocolate chip cookies, icings on donuts, icings on cakes, chocolate fillings covered with a chocolate layer, icings on donuts, nut butters, and the like.

[0017] Generally speaking, fat-continuous confectioneries are low moisture systems, with a water activity (A) of 0.7 or less. w ) (e.g., 0.1-0.7), because the presence of an aqueous phase (e.g., water droplets) in a fat-continuous dispersion (e.g., chocolate) may impair the stability of the fat-continuous confection. Also, it is generally understood that a fat-continuous confection is not an emulsion, but a dispersion of carbohydrate particles suspended in a continuous fat matrix (e.g., chocolate, cream, etc.), in which the carbohydrate phase (e.g., dietary fiber, sweeteners, etc.) is composed of solid particles, regardless of their water content.

[0018] As noted above, replacing fat and sugar in fat continuous confectioneries with bulking agents high in insoluble dietary fiber is particularly beneficial, leading to significant calorie and sugar reductions. Examples of commercially available insoluble dietary fiber-rich bulking agents that may be used in fat-continuous confectioneries according to some embodiments described herein include, but are not limited to, bran (e.g., oat, corn, barley, wheat, rice, etc.), various food grade celluloses (e.g., microcrystalline cellulose, supercritical crystalline cellulose, amorphous cellulose, etc.), insoluble chicory root fiber, isolated plant fibers (pea fiber, wheat fiber, oat fiber, vanilla fiber, sugar cane fiber, insoluble chicory root fiber, citrus fiber, etc.), resistant starch (e.g., high amylose-RS2, chemically modified-RS4), cocoa powder (e.g., defatted cocoa powder), ground plant waste such as stones, pits, and shells (e.g., pecan shell fiber, cocoa shell fiber, cocoa pod husk fiber, agave pina fiber, pistachio shell powder, etc.), and the like.

[0019] As noted above, the fat continuous confectionery according to various embodiments described herein comprises at least 24% by weight insoluble dietary fiber, more specifically, in some examples, from about 24% to about 56% by weight insoluble dietary fiber, and in other embodiments, from about 24% to about 86% by weight insoluble dietary fiber, which represents a significant and beneficial increase in the insoluble dietary fiber content of the inventive fat continuous confectionery described herein over conventional fat continuous confectionery. In particular, since the increase in insoluble fiber content of the fat continuous confectionery is at the expense of the fat and sugar content, the increased insoluble fiber levels achieved by the inventors results in a fat continuous confectionery with reduced fat, sugar and calorie content that is desirable for consumers.

[0020] Surface properties such as oil binding capacity and specific surface area (SSA) are It is known that the bulking agent's ability to form a smooth, homogeneous fat continuous confection, such as a ream, is affected. In addition to the bulking agent's ability to form a fat continuous confection, the size of the bulking agent particles must be small enough so as not to provide undesirable sensory characteristics, such as an undesirable grittiness in the mouth. In some embodiments, the average particle size of the bulking agent ranges from about 2 micrometers to about 120 micrometers.

[0021] As noted above, the fat continuous confectionery according to various embodiments described herein comprises at least 14% by weight fat, more specifically, from about 14% to about 39% by weight fat. In particular, the Examples section of the present application shows that each of the fat continuous confectioneries of the present invention has a fat content of 14% by weight or more, and that none of the confectioneries having a fat content of less than about 14% by weight form a fat continuous confectionery, but instead form a discontinuous powder. Exemplary fat components that may be used in the fat continuous confectioneries described herein include canola oil, palm oil, high oleic canola oil, soybean, safflower, sunflower, palm kernel oil, coconut oil, milk fat, shea butter, mango kernel oil, illipe oil, sal oil, olive oil, cocoa butter or cocoa butter. These include, but are not limited to, butter fractions or equivalents, polyglycerol esters, glycerophospholipids, mono- and diglycerides.

[0022] As noted above, the fat continuous confectionery according to various embodiments described herein comprises about 0% (e.g., 0.01%, 0.05%, 0.1%) to about 20% sweetener by weight, with a fat content of about 14% to about 39% by weight, and about 22% (e.g., 24%, 25%, 27%) to about 35% sweetener by weight, with a fat content ranging from about 22% to about 39% by weight. When used, the term "sweetener" refers to all sugars and all sweeteners present by weight in the fat continuous confectionery. Due to consumer sensitivity to sugar alcohols and the need for a separate warning on the label, the fat continuous confectionery herein advantageously does not include sugar alcohol sweeteners. In particular, in some implementations, the fat continuous confectionery does not include any sweeteners at all. Exemplary sweeteners that may be used in the methods described herein include, for example, sucrose, glucose, lactose, fructose, maltose, isomaltose, isomaltulose, and trehalose. In some implementations, the sweetener and / or sugar of the fat continuous confectionery is a non-sugar alcohol. Exemplary non-sugar alcohols that may be used include allulose, arabinose, xylose, sorbose, tagatose, ribose, rhamnose, allose, mannose, cellobiose, kojibiose, nigerose, xylobiose, mannobiose, inulobiose, leucrose, turanose, maltulose, trehalulose, stevia, monk fruit, monk fruit juice solids, sucralose, aspartame, Ace-K, neotame, and saccharin. Steviol glycosides, rebaudiosides (e.g., A, B, C, D, E, F, M, N, O), dulcoside A, rubusoside, steviolbioside, mogroside IV, mogroside V, Luo Han Guo sweetener, fruit or juice, siamenoside, Monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, Polypodoside A, Pterocaryoside A, Pterocaryoside B, Mukurozioside, Phlomisoside I, Peri These include, but are not limited to, periandrin I, abrusoside A, and cyclocarioside.

[0023] In certain embodiments, the sweeteners included in the fat continuous confectionery have a particle size D of up to about 85 micrometers (e.g., from about 2 micrometers to about 120 micrometers). 90 It provides a fat-based continuous confectionery with a smooth mouthfeel that is appreciated by consumers. In particular, if the sugar particle size is too fine, too much fat may be required to ensure satisfactory organoleptic properties of the cream. On the other hand, if the sugar is too coarse, the fat-based continuous confectionery may be too gritty, which is undesirable to consumers.

[0024] In some embodiments, the only dietary fiber in the fat continuous confectionery is insoluble dietary fiber. Thus, the fat continuous confectionery comprises, in some embodiments, from about 24% to about 56% total dietary fiber by weight, and in some embodiments, from about 24% to about 86% total dietary fiber by weight. In particular, in some implementations, the fat continuous confectionery further comprises one or more bulking agents containing soluble dietary fiber, which, as described above, cannot be digested by human enzymes. Such soluble dietary fiber may be inherent in the bulking agent or may be added.

[0025] In some embodiments, the fat continuous confectionery may comprise from about 0% to about 62% soluble dietary fiber by weight. Commercially available soluble fiber-rich bulking agents that may be used in the fat continuous confectionery according to some embodiments include polydextrose, inulin, fructooligosaccharides, kestose, nystose, raffinose, galactooligosaccharides, galactotriose, mannooligosaccharides, mannotriose, mannotetraose, soybean oligosaccharides, arabinogalactan, xylooligosaccharides, xylotriose, xylotetraose, arabinoxylan oligosaccharides, arabinotriose, arabinotetraose, human milk oligosaccharides, 2' -fucosyllactose, lacto-n-neotetraose, glucan (i.e., glucose-containing) oligosaccharides, isomaltooligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber), nigero oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextran, beta-glucan, lichenan, and isolichenan.

[0026] As noted above, in some embodiments, the fat continuous confectionery may comprise about 24% to about 86% by weight of insoluble dietary fiber, about 14% to about 39% by weight of fat, and about 0% to about 20% by weight of sweetener. In other words, the minimum fat content of such fat continuous confectionery is about 14% by weight, and the carbohydrate content of such continuous confectionery (including insoluble dietary fiber, soluble dietary fiber, and sweetener) ranges from about 24% to 86% by weight. In other words, in various embodiments, the fat continuous confectionery may have a carbohydrate to fat ratio of about 1.7:1 to about 6:1. In some embodiments, the fat continuous confectionery may comprise about 24% to about 56% by weight of insoluble dietary fiber, about 22% to about 39% by weight of fat, and about 22% to about 35% by weight of sweetener. Thus, the minimum fat content of such fat continuous confectioneries is about 22% by weight, and the carbohydrate content of such continuous confectioneries (including insoluble dietary fiber, soluble dietary fiber, and sweeteners) ranges from about 46% to 78% by weight. Stated differently, in various embodiments, the fat continuous confectioneries may have a carbohydrate to fat ratio of about 2.1:1 to about 3.5:1. In particular, in some embodiments, the fat continuous confectioneries are completely starch free.

[0027] Additional ingredients may also be included if desired, such as coloring ingredients such as natural and artificial colors, sucrose monoesters, sorbitan esters, polyethoxylated glycols, agar, albumin, casein, glyceryl monostearate, gum, soap, Irish moss, polyglycerol polyricinoleate (PGPR), egg yolk, lecithin, and mixtures thereof, emulsifiers, and flavors, non-fat dairy powders, cocoa, protein powders, dried fruit powders, nutrients such as vitamins, minerals, bioactive substances such as adaptogens, dietary supplements, etc. The products constituting the fat continuous confectionery (cream or chocolate) may also contain nuts and seeds (whole or crushed), sprinkles, crisps, wafer and biscuit pieces, dried fruit and vegetable pieces, etc., as inclusions embedded in the fat continuous confectionery or the like.

[0028] The advantages and embodiments of the compositions described herein are further illustrated by the following examples, however, the specific conditions, processing schemes, materials, and amounts thereof recited in these examples should not be construed as unduly limiting the overall scope of the compositions contemplated.

[0029] Unless otherwise indicated, all percentages quoted herein are by weight. EXAMPLES

[0030] The following examples illustrate the differences in ingredients and rheological properties of the fat continuous confectionery (cream) and non-continuous confectionery (e.g. powder) of the present invention. As previously discussed, it has been surprisingly and unexpectedly discovered by the present inventors that fat continuous confectionery suitable for use as chocolates, creams, fillings, frosted rings, and the like, can be successfully prepared while replacing the fat and sugar content with high levels of insoluble dietary fiber, previously thought to be unattainable in low fat, low sugar fat continuous confectionery.

[0031] In the exemplary confectionery compositions listed in Table 3, insoluble dietary fiber is added via a variety of commercially available bulking agents, some of which are listed in Table 2 below. In particular, in Table 2, RS2 refers to high amylose corn starch (HM260, Ingredion, Westchester, IL) and MCC refers to micro crystalline cellulose (UFC100 / BA100, J. Rettenmaier USA LP, RS4-potato refers to modified potato starch (Versafibe™ 1490, Ingredion, Westchester, IL), RS4-wheat refers to modified wheat starch (Fibersym® RW, MGP Ingredients Inc., Atchison, KS), and SF refers to soluble corn fiber (Promitor® SCF85, Tate & Lyle, Wapella, IL). Specific surface areas were measured according to the Brunauer, Emmett, and Teller (BET) model using a gas sorption analyzer and krypton or calculated using nitrogen adsorption. All samples were analyzed first with nitrogen and then with approximately 0.9 ml 2 Samples with surface areas less than 100 / g were retested using krypton as the adsorbent. A Tristar II (RSSL 7345) was used for the analysis and a Micromeritics SmartPrep unit was used to degas the samples. Degassing was performed under nitrogen flow as follows: the samples were held at 30°C for 10 minutes, then at 100°C for 60 minutes.

[0032] [Table 2]

[0033] The oil-binding capacity of the samples was calculated as follows: First, 4 g of sample was added to 20 ml of sunflower oil in a 50 ml centrifuge tube, inverting the tube upon addition (samples were prepared twice). The contents were then mixed for 1 minute using a vortex mixer. The tube was then incubated for a total time of 30 minutes (including mixing time). The tube was then centrifuged at 25°C and 1600 x g for 25 minutes. The free oil was then decanted, the tube was held at an angle of approximately 45°, the residual oil was allowed to drain for 25 minutes, and the resulting pellet was weighed. The oil-binding capacity was expressed as grams of absorbed oil per gram of sample (g / g) (initial weight - pellet weight).

[0034] The samples in Table 3 below were prepared as follows: A control cream formula (2 parts carbohydrate to 1 part fat) was prepared in a Flack Tek mixer by mixing 14 g Domino icing sugar with 7 g SansTrans™ HFT-15 palm fat (Bunge Loders Croaklaan, Channahon, Ill.) at 2400 rpm for 45 seconds. To create the sugar and fat substituted samples, the appropriate amounts of sugar and fat in the control formula were substituted with bulking agents. The exact inventive and comparative formulas are shown in the left-most column of Table 3 below. In Table 3 below, the term "Comp" refers to the comparative confectionery. The term "Inv" refers to the inventive fat continuous confection. the term "FCC" refers to fat continuous confection, the term "composite" refers to composite bulking particles made by combining soluble dietary fiber and insoluble dietary fiber particles and at least partially coating (e.g., by spray drying) the insoluble dietary fiber particles with the soluble dietary fiber, the abbreviation "carb" refers to carbohydrate, the abbreviation "TDF" refers to total dietary fiber, the abbreviation "IDF" refers to insoluble dietary fiber, the abbreviation "Cal" refers to calories, the abbreviation "n / a" refers to not available (n / a), and the acronym "TMA" refers to thermomechanical analyzer.

[0035] [Table 3-1] [Table 3-2] [Table 3-3]

[0036] Evaluating whether the use of different bulking agents at target insoluble dietary fiber levels (i.e., 24-86% by weight) results in a fat-continuous or discontinuous confection is important for the commercial viability of the final product, particularly as explained above, where fat-continuous confections such as creams, chocolates, icings, fillings, etc. are commercially desirable products, whereas granular powder-like products are much more limited in confectionery applications.

[0037] All samples in Table 3 above were visually inspected to determine whether they represented a creamy, fat-continuous confection or a powdery, discontinuous confection as follows: One day after making the above confection (21 g cream sample), the container was inverted on the bench and allowed to sit for 15 seconds. If more than 1% by weight of material (i.e., more than 0.21 g) was found to have fallen onto the lid, the sample was deemed not continuous (i.e., "n"), otherwise it was deemed continuous (i.e., "y"). If the sample appeared continuous by visual observation and could be clearly scooped with a spoon, but slightly failed the test (e.g., more than 1% by weight and less than 5% by weight of material fell onto the lid), the sample was prepared again and retested to determine continuity / discontinuity.

[0038] In Table 3, Comparative Samples CE-Sugar FCC#1, CE-Sugar FCC#2, and CE-Sugar Powder#1 appear to show that more than 22% fat by weight is required to make a simple fat / sugar fat continuous confection without the use of any dietary fiber. Comparative Samples CE-Powder#2, CE-Powder#3, and CE-Powder#4 in Table 3 show that for compositions containing about 23% fat to about 33% fat by weight, simply replacing all or part of the sugar with commercially available fiber (containing 22% to 45% insoluble dietary fiber by weight) did not result in a fat continuous confection. Comparative Samples 1-CE FCC, 2A-FCC, and 2C FCC show that for confections containing at least 25% insoluble dietary fiber by weight and at least 25% sugar by weight, one way to produce a fat continuous confection is to add fat in an amount of at least about 40% by weight.

[0039] Table 3 also shows that for confections containing at least 24% by weight of insoluble dietary fiber, 0% to 17% by weight of sugar, and less than 40% by weight of fat, the mere incorporation of a commercial bulking agent did not result in a fat-continuous confection (see Comparative Samples 1-CE and 7-CE powders), whereas the addition of approximately 1 ml 2 The use of bulking agents made from spray-dried composite particles (i.e., an insoluble dietary fiber core at least partially coated with a soluble dietary fiber shell) having a reduced specific surface area of ​​less than 1 m / g resulted in fat-continuous confections (see Inventive Samples 1-Ex. FCC, 6-Ex. FCC, 7-Ex. FCC, and 8-Ex. FCC). In particular, Inventive Samples 5-Ex. FCC and 10-Ex. FCC had a specific surface area of ​​about 1 m 2Using a bulking agent with a low specific surface area of ​​less than 1 / g (i.e., RS2) resulted in a fat-continuous snack for a snack that contained no sugar and had 25% or more by weight insoluble dietary fiber and less than 40% by weight fat, while the comparative sample 6-CE powder shows that using RS2 as a bulking agent in a snack with 25% by weight sugar, less than 24% by weight insoluble dietary fiber, and less than 40% by weight fat did not result in a fat-continuous snack. In addition, as discussed in more detail below, a comparison between the inventive sample 3-Example FCC and 4-CE powders shows that the samples with high levels of insoluble dietary fiber and no sugar require the presence of at least about 14% by weight fat to form a fat-continuous snack.

[0040] The general principle of rheology testing is that unlike powdered confectionery, the rheological properties of a true fat continuous confectionery are determined by the state of the fat. In other words, if a fat continuous confectionery is heated to a temperature where the fat is completely melted, the fat continuous confectionery will be able to flow like molten cream or molten chocolate. Then, upon cooling, if the fat partially solidifies, the entire fat continuous confectionery will achieve a soft textured consistency similar to a paste or icing (i.e. a creamy state). If the fat continuous confectionery is cooled to a temperature where the fat phase further solidifies, the entire fat continuous confectionery will have a firm texture like chocolate due to being a continuous system. In contrast, in the case of powdered confectionery, if the fat solidifies significantly upon cooling, the powdered confectionery will still be relatively soft, since the individual particles can still flow past each other similar to "dippin' dots".

[0041] With reference to Figure 1, it is clear that in the fat continuous confectionery (i.e. Inventive Sample 3-Example FCC on the right) the entire mass is one continuous cream with insoluble fibre (bulking agent) and / or sweetener particles suspended in a continuous fat phase. As can be seen from Figure 2, the thermo-mechanical properties of such fat continuous confectionery were observed (using a thermo-mechanical analyser as described in more detail below) as follows: When the fat solidifies, the entire fat continuous confectionery solidifies. With increasing force, the solidified fat continuous confectionery has almost no yield. Furthermore, for 3-Example FCC the yield curve (plot of force vs % dimensional change) in the solid state is continuous. On the other hand, for the powder (i.e. Comparative Sample 4-CE Powder on the left) the entire mass consists of discontinuous powder particles which easily separate and the powder is not held together as a product. Figure 2 shows that the thermo-mechanical properties of such a discontinuous confectionery were observed to be such that when the fat had solidified, the powdered confectionery was still relatively soft, so that upon application of force the individual particles were still able to flow past each other (similar to "dippin' dots"), resulting in a discontinuous yield curve.

[0042] Some (if not all) of the properties of the samples obtained in Table 3 were further subjected to rheological testing using a thermomechanical analyzer (TMA) in addition to visual inspection as described above. In general, thermomechanical analysis is a technique that studies the properties of materials that change in response to variations in temperature and applied force. A typical thermomechanical analyzer test monitors the deformation of a sample under non-oscillatory stress (e.g., compression, tension, bending, or torsion) versus time or temperature. The instrument used for rheological testing of the samples in Table 3 was a TA Instruments model Q400EM thermomechanical analyzer equipped with a mechanical cooling accessory model MCA70 and a hemispherical quartz probe. The test procedure was as follows: a sample size of 150±2 mg was placed in a sample glass cup with an inner diameter of 8 mm, the thermomechanical analyzer was set to a preload of 0.05 N, equilibration at 0° C., isothermal for 5 minutes, ramp force to 1.6 N at 0.2 N / min, and the travel length of the probe (indicative of the deformation of the sample) was measured.

[0043] Figure 2 shows plots of % dimensional change versus force generated by a thermomechanical analyzer for 4-CE powder (dashed double dots, red) and 3-Ex FCC (solid line, green) in two replicates. Figure 2 shows the difference in rheological behavior of the powder (4-CE powder in Table 3) and the fat continuous confectionery (3-Ex FCC in Table 3) when subjected to ramp force according to the test procedure at a temperature of 0°C. In particular, the palm fat used in these creams (i.e., SansTrans™ HFT-15) is expected to contain more than 50% solids at this temperature (based on the solid fat crystallization curve).

[0044] As can be seen from Figure 2, the discontinuous powder, Comparative Sample 4-CE powder, is initially resistant to deformation, but exhibits significant (>5%) deformation / dimensional change as the load increases. In addition, Figure 2 shows that the dimensional change occurs discontinuously, suggesting that the probe slides between particles, as would be expected for a mass of discontinuous powder particles coated with fat. In contrast, Inventive Sample 3-Example FCC shows little deformation / dimensional change (i.e., less than 5%) throughout the test. More importantly, even the minimal deformation that occurs in the fat-continuous confectionery, Sample 3-Example FCC, is continuous, suggesting that the entire sample behaves as a single fat-continuous mass, with its rheological behavior dominated by fat.

[0045] Figure 3A shows a photograph comparing selected inventive fat continuous confections from Table 3 (1-Ex FCC and 7-Ex FCC) with selected comparative discontinuous powders from Table 3 having substantially similar compositions (1-CE powder and 7-CE powder). As can be seen from Figure 3A, inventive samples 1-Ex FCC and 7-Ex are in the form of a smooth creamy fat continuous mass, whereas comparative samples 1-CE powder and 7-CE powder are in the form of a granular discontinuous mass of powder-like particles. Figure 3B shows a plot generated by a thermomechanical analyzer of the % dimensional change versus force for the inventive fat continuous confections and comparative powders shown in Figure 3A.

[0046] As can be seen from Figure 3B, during the Thermomechanical Analyzer testing, the discontinuous Comparative Samples 1-CE and 7-CE powders exhibited rheological properties like Comparative Sample 4-CE powder of Figure 2 (significant dimensional change), while Inventive Fat Continuous Confectionery Samples 1-Ex FCC and 7-Ex FCC exhibited rheological properties like Inventive Fat Continuous Confectionery Sample 3-Ex FCC of Figure 2 (i.e., little dimensional change). Combined, Figures 3A-3B clearly show the visual and rheological property differences between the inventive fat continuous confectionery and the comparative discontinuous powders, which otherwise have substantially identical chemical and nutritional compositions.

[0047] In particular, Comparative Sample 1-CE powder and Inventive Sample 1-Example FCC were prepared according to the above sample preparation procedure, each containing 7g fat, 0g sugar, and 14g bulking agent, with 32% insoluble dietary fiber, 62% total dietary fiber, 0% sweetener, and 33.3% fat by weight. Similarly, Comparative Sample 7-CE powder and Inventive Sample 7-Example FCC were prepared according to the above sample preparation procedure, each containing 7g fat, 3.5g sugar, and 10.5g bulking agent, with 24% insoluble dietary fiber, 46% total dietary fiber, 17% sweetener, and 33.3% fat by weight. The bulking agent used in all four of these samples was a 1:1 ratio of soluble fiber (Promitor® SCF85) to insoluble fiber (microcrystalline cellulose), and all four samples used the same level of bulking agent.

[0048] However, whereas in the case of Comparative Samples 1-CE and 7-CE powders, the soluble and insoluble components of the bulking agent were simply mixed dry, in the case of Inventive Samples 1-Ex. FCC and 7-Ex. FCC, the soluble fiber was combined with insoluble fiber particles to create a "composite" particle. Thus, the inventors have surprisingly and unexpectedly found that combining the soluble and insoluble fiber components of the bulking agent to form a "composite" particle in which the insoluble dietary fiber particles are at least partially coated (e.g., partially or completely covered) by the soluble dietary fiber, unexpectedly and surprisingly results in a significant reduction in the surface area for the insoluble fiber component (i.e., microcrystalline cellulose), which in turn reduces the oil binding capacity of the sample.

[0049] For example, in some embodiments, the specific surface area of ​​the composite particles is about 0.05 m 2 / g ~ approx. 1m 2 / g, and the aspect ratio of the composite particles (i.e., the ratio of width to length) ranges from 0 to 1 (an aspect ratio of 1 is a perfect circle). In some embodiments, the composite particles have a size distribution D90 of 10 micrometers to 85 micrometers. In particular, as used herein, the term "particle size distribution D90" refers to the 90th percentile by volume of the particle size distribution. That is, D90 is the value of the particle size distribution where 90% by volume of the particles have a size equal to or less than this value.

[0050] In one approach, composite particles having a generally circular shape and a core made of insoluble dietary fiber (forming at least 30% to at least 50% by weight of the composite particle) and a shell made of soluble dietary fiber (or optionally other soluble materials such as sugars) (at least partially or completely covering the core) were prepared by spray drying soluble dietary fiber onto insoluble dietary fiber particles. Thus, it has been unexpectedly and surprisingly found by the inventors that the same bulking agent can be used to create beneficial fat-continuous confections or non-beneficial powdered confections that appear differently in visual observation tests and perform differently during thermomechanical analyzer tests, depending on whether the components of the bulking agent are simply mixed or processed (e.g., by spray drying) to create composite particles with a core of insoluble fiber particles and a shell of soluble fiber.

[0051] Figure 4A shows photographs comparing some selected samples from Table 3, namely two fat continuous confections (i.e. Comparative Sample 1-CE FCC and Inventive Sample 3-Ex. FCC) with four respective discontinuous powders of similar composition (Comparative Samples 2-CE Powder, 4-CE Powder, 5-CE Powder, and 6-CE Powder). Figure 4B shows a thermo-mechanical plot of % dimensional change versus force for the samples in Figure 4A, illustrating the difference in rheological properties between the cream-like fat continuous samples and the discontinuous powder-like samples.

[0052] As previously discussed, it is a primary advantage achieved by the inventors to provide a low fat, low calorie, low sugar fat continuous confection having an increased high insoluble dietary fiber content (in some embodiments, about 24-86% by weight, in other embodiments, about 24-56% by weight), reduced fat content (in some embodiments, about 14-39% by weight, in other embodiments, about 22-39% by weight), and reduced sugar content (in some embodiments, about 0-20% by weight, in other embodiments, about 22-35% by weight). On the other hand, Comparative Sample 1-CE FCC, which contains 25% by weight insoluble dietary fiber and 26% by weight sweetener (crystalline sucrose), successfully produces a fat continuous confection, but contains significantly more fat (i.e., 47.6% by weight), as seen in FIG. 4A. In contrast, none of the inventive samples in Table 3 exceed 39% fat by weight, advantageously achieving a lower calorie content (up to 4.2 kcal / g) compared to the higher fat comparative samples (e.g. Comparative sample 1-CE FCC, which has a calorie content of 5.3 kcal / g), while the lowest calorie comparative fat continuous confectionery with at least 24% insoluble dairy fiber is 2C-CE FCC, which has 4.6 kcal.

[0053] In particular, Comparative Sample 2-CE powder is similar to Comparative Sample 2C-CE FCC in that it contains similar levels of insoluble dietary fiber (35% by weight compared to 33% by weight) and 25% by weight sweetener, but differs from 2C-CE FCC in that it contains less than 40% by weight fat (i.e., 38.1% by weight), and was unable to successfully form a fat-continuous confectionery. This finding suggests that confectioneries having more than 24% by weight insoluble fiber, 25% or more by weight sweetener, and less than 40% by weight fat cannot be successfully formed into a fat-continuous confectionery without the use of a bulking agent comprising composite particles having insoluble fiber particles combined with and / or at least partially coated by soluble fiber, as described above. It should also be noted that this finding can be confirmed regardless of the sweetener content of the composition, noting the fact that Comparative Sample 7-CE Powder, containing 24% by weight insoluble food powder, 17% by weight sweetener, and 33% by weight fat, was unable to successfully form a fat-continuous confection, and that Comparative Sample CE-Powder #2, containing 25% by weight insoluble food powder, 0% by weight sweetener, and 33% by weight fat, was also unable to successfully form a fat-continuous confection.

[0054] Comparing the ingredients of Inventive Sample 3-Example FCC and Comparative Sample 4-CE powder in Table 3, it seems to show that the presence of at least about 14% fat by weight is important for the formation of a fat-continuous confectionery. In particular, the sample formulations are nearly identical, Inventive Sample 3-Example FCC, which contains 3g fat, 0g sugar, and 18g bulking agent, and Comparative Sample 4-CE powder, which contains 2.8g fat, 0g sugar, and 18.2g bulking agent. In particular, referring back to Table 3, the bulking agent used in both samples is RS4-Potato, and each sample contains 64% insoluble dietary fiber, 64% total dietary fiber, and 0% sweetener by weight, with the main difference between the samples being their fat content. In particular, Inventive Sample 3-Example FCC contained more than 14% fat by weight (i.e., 14.3% by weight), and Comparative Sample 4-CE powder contained less than 14% fat by weight (i.e., 13.3% by weight). Thus, since the presence of 14.3 wt% fat in Sample 3 - Example FCC resulted in a creamy fat-continuous confection and the presence of 13.3 wt% fat in Sample 4 - CE powder (i.e. only 0.7 wt% short of 14 wt%) resulted in a powder-like discontinuous confection, it appears that the presence of 14 wt% fat is important for the formation of a fat-continuous confection in samples containing greater than 24% insoluble dietary fiber and no sweetener.

[0055] As shown in Table 3 and further illustrated in Figures 4A-B, this difference in fat content of the two samples resulted in significant property variations between them. In particular, Figure 4A shows that Inventive Sample 3-Example FCC was found to be a creamy fat-continuous confectionery, while Comparative Sample 4-CE powder was found to be a discontinuous powder-like continuous confectionery. Figure 4B shows the difference in rheological properties of the two samples, with Comparative Sample 4-CE powder (which is discontinuous) exhibiting significant dimensional changes across the spectrum of applied forces, and Inventive Sample 3-Example FCC (which is fat-continuous) exhibiting minor dimensional changes across the spectrum of applied forces. Combined, Figures 4A-B clearly show the visual and rheological property differences between the fat-continuous confectionery Sample 3-Example FCC and the discontinuous powder Sample 4-CE powder, which have different fat contents (one just above 14% by weight and the other just below 14% by weight) but otherwise substantially identical chemical and nutritional compositions.

[0056] Furthermore, when comparing the inventive sample 3-Example FCC with the comparative samples 5-CE and 6-CE powders, even if the fat content of the samples is more than 14% by weight (i.e., both samples have 14.3% fat by weight), and the amount of insoluble dietary fiber content is more than 24% by weight (64% by weight for 3-Example FCC and 45% by weight for 5-CE powder), the amount of sweetener plays an important role in determining whether the composition is a fat-continuous confectionery or a discontinuous powder mass. In particular, the inventive sample 3-Example FCC and the comparative sample 5-CE powder both used the same bulking agent (RS4-potato), but in the latter case, a part of the bulking agent was replaced with a sweetener (i.e., crystalline sucrose) to increase the sweetener level to more than 20% by weight (i.e., 25% by weight), which resulted in failure to form a fat-continuous confectionery as shown in Table 3, confirmed by the visual observation test results shown in Figure 4A and the thermomechanical analyzer test results shown in Figure 4B.

[0057] In particular, Table 3 above not only includes an exemplary fat continuous confectionery in the form of a cream, but also two exemplary inventive fat continuous confectionery in the form of chocolate that can be achieved, namely milk chocolate (Milk Choc Example FCC) and dark chocolate (Dark Choc Example FCC). The formula for the milk chocolate sample was as follows: 36.5 g refiner paste (13.1 g whole milk powder at 28.5% milk fat, 36% sugar-lactose, 0% IDF, 4.9 kcal / g + 17.3 g cocoa liquor at 53.5% cocoa fat + 0.3% sugar, 18.8% IDF, 5.3 kcal / g + 5.3 g cocoa butter at 100% fat, 8.84 kcal / g) + 4.3 g fat (cocoa butter) + 0.6 g polyglycerol polyricinoleate (PGPR) at 100% fat, 9 kcal / g + 20.5 g sugar at 3.87 kcal / g + 39 g bulking agent. The recipe for the dark chocolate sample was: 24.5 g fat (cocoa butter) + 10 g cocoa liquor (53.5% cocoa fat + 0.3% sugar, 18.8% IDF at 5.3 kcal / g) + 0.5 g PGPR + 7 g sugar + 58 g bulking agent.

[0058] The inventive sample Milk Choc Example FCC was prepared as follows.

[0059] Refiner paste preparation: 230g of cocoa liquor (Barry Callebaut, product number NCL 2C602-082) was heated to 65°C and poured into a running Vididem Jewel stainless steel rice grinder with the tension screw set 1 / 4 turn down from maximum. After 5 hours of operation (heated intermittently with a laboratory heat gun to maintain mass temperature above 50°C), 174g of whole milk powder (Dairy Farmers of America, product number 136430, 28.5% fat) and 70g of cocoa butter (Cacao Barry Deodorized Cocoa Butter, product number 3073415310863) were added over 20 minutes, tension was set at maximum. After 1 hour, the mass was transferred onto wax paper and stored for future use.

[0060] Preparation of milk chocolate: 11.6 g of refiner paste (above) and 4.3 g of cocoa butter are mixed in a KitchenAid Pro 600 Stand preheated to 52°C. The mixture was melted in a KitchenAid Precise Heat Mixing Bowl attached to a Mixer. Another 24 g of refiner paste was cut into fine pieces with a peeler. Next, 20.5 g of sugar (Confectioners sugar from Dominos) sieved through 325 mesh (44 micrometers) was added and mixing was started using a flex edge paddle at speed "4". After 15 minutes, 39 g of MF:SF=2:1 composite (Table 2) was added over 5 minutes. Mixing was continued for 60 minutes (dry conching). After this, the bowl jacket temperature was increased to 68°C and 24 g of refiner paste pieces were added over 1 hour. After an additional hour of mixing, 0.6 g of PGPR was added and mixing was continued for an additional 30 minutes, following which heating was stopped when the bowl contents reached 63°C (using an infrared (IR) thermometer). After an additional 20 minutes of mixing, the bowl contents reached a temperature of 47°C. At this point, a 44g mass was removed from the bowl and a metal spatula was used to spread a thin layer (less than 5mm) onto waxed paper (this was used as a "seed" for the tempering). Both the layer on the waxed paper and the contents of the bowl were stored overnight at ambient conditions.

[0061] After 18 hours, the bowl jacket temperature was set to 65°C and the mixing speed was set to "2". Once the bowl contents reached 62°C (to ensure complete melting), the temperature setting of the bowl jacket was reduced to 38°C and the mixing speed was set to "5". Meanwhile, the layer collected on the wax paper had hardened overnight into a dark, shiny slab. This was shredded into fine pieces (seeds) using a peeler. Once the bowl contents had achieved a temperature of 37°C, the bowl insert was removed from the jacket and the empty bowl jacket was set to a temperature of 38°C. The bowl insert was held by hand against the mixing paddle and mixing continued at a setting of "4".

[0062] With the contents of the bowl at 34°C, the fine pieces (seeds) were added. After 40g of the pieces were added over 5 minutes with mixing (to ensure that the pieces did not break up and form large lumps), the temperature of the mass was reduced to 30°C and the mass changed to a sticky dough-like paste and lost its "luster". The bowl was then reinserted into the jacket at 38°C and the mass was mixed at setting "5". After 10 minutes, the mass had the appearance of molten chocolate with a temperature reading of 39°C. At this point, the chocolate mass (75g) was transferred to a silicone mould, which was placed on a vibrating table to remove air bubbles. At the same time, 150±2mg of the mass was placed into a sample glass cup for TMA testing. After overnight storage at ambient conditions, a milk chocolate bar with good snap was formed.

[0063] The inventive sample, Dark Choc Example FCC, was prepared as follows.

[0064] 10 g of cocoa liquor (Barry Callebaut, product number NCL 2C602-082) and 14.5 g of cocoa butter (Cacao Barry Deodorized Cocoa Butter, product number 3073415310863) were melted in a KitchenAid Precise Heat Mixing Bowl attached to a KitchenAid Pro 600 Stand Mixer preheated to 52°C. 7 g of sugar (Confectioners sugar, Dominos), sieved through 325 mesh (44 micrometers), was then added and mixing was started using a flex edge paddle at speed "2". After 5 minutes, 58 g of MF:SF=1:1 compound (Table 2) was added over 5 minutes. The mixing speed was increased to "4" and mixing was continued for 30 minutes (dry conching). After this, another 10 g of cocoa butter was added and the temperature setting of the bowl jacket was increased to 62°C and mixing was continued. After mixing for 45 minutes, the temperature of the mass in the bowl was 57° C. (using an IR thermometer) and it had a smooth, chocolate-like appearance.

[0065] At this point, a 30g mass was removed from the bowl and spread onto the aluminum foil in a thin layer (less than 5mm) using a metal spatula (this was used as the "seed" for tempering). The remaining mass in the bowl was allowed to continue mixing at 62°C and a mixing speed of "4" (wet conching). After 135 minutes of mixing, the contents of the bowl were at 62°C. The temperature setting on the bowl jacket was then reduced to 50°C. Once the contents of the bowl had achieved a temperature of 48°C, the heat on the bowl jacket was turned "off" and 0.5g of PGPR was added and the mixing speed increased to "5". At this point, the contents of the bowl had the appearance of a shiny, free-flowing mass of molten chocolate. Meanwhile, the 30g layer collected on the aluminum foil had hardened into a slab. This was chopped into fine pieces (seeds) using a metal spatula. Once the contents of the bowl had achieved a temperature of 35°C, the bowl insert was removed from the jacket and the empty bowl jacket was set to a temperature of 35°C.

[0066] The bowl insert was held by hand against the mixing paddle and mixing continued at a setting of "4" while the fine pieces (seeds) were slowly added. After 28.7g of the pieces were added over 10 minutes with mixing (to ensure the pieces did not break up and form large lumps), the temperature of the mass was reduced to 30°C and the mass changed to a sticky paste and lost its "luster". The bowl was then reinserted into the jacket set at 35°C and the mass was mixed at a setting of "4". After 15 minutes, the mass again had the appearance of a smooth, shiny, free-flowing molten chocolate with a temperature reading of 34.5°C. At this point, the chocolate mass (72g) was transferred to a silicone mold, which was placed on a vibrating table to remove air bubbles. At the same time, 150±2mg of the mass was placed into a sample glass cup for TMA testing. After overnight storage at ambient conditions, a dark chocolate bar with good snap was formed.

[0067] In particular, the exemplary samples listed in Table 3 above are included herein to demonstrate laboratory bench creaming and chocolate making preparation methods and results, however, it will be understood that a variety of processing techniques, equipment, and unit operations may be commercially implemented to produce the above described fat continuous confectioneries.

[0068] The TMA testing procedure for the milk chocolate and dark chocolate inventive examples was identical to that used for the cream, except the equilibration temperature was set at 15°C, since cocoa butter has a melting point typically above 30°C and is expected to contain more than 50% solids at 15°C.

[0069] Figure 5 shows a plot of % dimensional change versus force generated by a Thermomechanical Analyzer for the comparative 4-CE powder from Table 3 (dashed-dotted line, blue) and two chocolate inventive samples from Table 3, namely Milk Choc FCC (solid line, green) and Dark Choc FCC (solid line, purple). Figure 5 shows the difference in the rheological behaviour of the powder (i.e. 4-CE powder) and the fat continuous chocolate confectionery (i.e. Milk Choc FCC and Dark Choc FCC) when subjected to a ramp force according to the test procedure at a temperature of 15°C.

[0070] As can be seen from Figure 5, the discontinuous powder, Comparative Sample 4-CE Powder, is initially resistant to deformation, but shows significant (>5%) deformation / dimensional change as the load increases. In addition, Figure 5 shows that the dimensional change occurs discontinuously, suggesting that the probe slides between particles, as would be expected for a mass of discontinuous powder particles coated with fat. In contrast, the inventive chocolate samples Milk Choc FCC and Dark Choc FCC show little deformation / dimensional change throughout the test (i.e., less than 5%). More importantly, even the minimal deformation that occurs in the inventive samples Milk Choc FCC and Dark Choc FCC, which are fat-continuous confections (chocolate in these examples), is continuous, suggesting that each sample behaves as a single fat-continuous mass, with its rheological behavior dominated by fat.

[0071] The fat continuous confectionery compositions described herein have a high insoluble dietary fiber content and advantageously have low fat, low sugar, and low calorie content while exhibiting pleasant sensory properties when consumed. One advantage of the compositions described herein is the ability to form fat continuous confectionery even when they contain very high insoluble fiber levels, up to 86% by weight, and low fat contents, as low as about 14% by weight. In addition, some embodiments of the fat continuous confectionery compositions described herein advantageously include composite particles made of insoluble fiber particles combined with soluble fiber and at least partially coated by soluble fiber.

[0072] In certain embodiments, for example, the following items are provided: (Item 1) A fat continuous confectionery, About 24% to about 86% by weight of insoluble dietary fiber; About 14% by weight fat to about 39% by weight fat; and about 0% to about 20% by weight of a sweetener. (Item 2) 2. The fat continuous confectionery according to claim 1, wherein the fat continuous confectionery is selected from the group consisting of chocolate, cream, cream filling of baked goods, savory filling, chocolate chips in chocolate chip cookies, icing for donuts, icing for cakes, chocolate filling covered with a chocolate layer, and nut butter. (Item 3) The insoluble dietary fiber is bran, cellulose, hemicellulose, lignin, resistant starch, 2. The fat continuous confectionery according to claim 1, wherein the fat continuous confectionery is from a source comprising at least one of the following: wheat flour, insoluble chicory root fiber, isolated vegetable fiber, cocoa powder, pecan shell fiber, maple fiber, cocoa pod fiber, and agave pina fiber. (Item 4) 2. The fat continuous confectionery according to item 1, wherein the sweetener is selected from the group consisting of sucrose, glucose, fructose, lactose, maltose, isomaltose, isomaltulose, trehalose, allulose, arabinose, xylose, sorbose, tagatose, allose, mannose, cellobiose, nigerose, kojibiose, inulobiose, stevia, monk fruit, sucralose, aspartame, Ace-K, neotame, and saccharin. (Item 5) 2. The fat continuous confectionery according to claim 1, wherein the sweetener is not a sugar alcohol. (Item 6) 2. The fat continuous confectionery according to item 1, wherein the fat is selected from the group consisting of canola oil, palm oil, high oleic canola oil, soybean, safflower, sunflower, palm kernel oil, shea butter, mango kernel oil, illipe oil, monkey oil, olive oil, milk fat, cocoa butter or fractions or equivalents of cocoa butter, polyglycerol esters, glycerophospholipids, mono- and diglycerides, sucrose monoesters, sorbitan esters, polyethoxylated glycols, agar-agar, albumin, casein, glyceryl monostearate, gum, soap, Irish moss, egg yolk, lecithin, and mixtures thereof. (Item 7) 2. The fat continuous confectionery according to item 1, further comprising about 0% to about 62% by weight of soluble dietary fiber. (Item 8) The soluble dietary fiber is selected from the group consisting of polydextrose, inulin, fructooligosaccharide, kestose, nystose, raffinose, galactooligosaccharide, galactotriose, mannooligosaccharide, mannotriose, mannotetraose, soybean oligosaccharide, arabinogalactan, xylooligosaccharide, xylotriose, xylotetraose, arabinoxylan oligosaccharide, arabinotriose, arabinotetraose, human milk oligosaccharide, 2'-fucosyllactose, lacto-n-neotetraose, and lacto-n-neotetraose. 8. The fat continuous confectionery according to claim 7, wherein the fat continuous confectionery is from a source comprising at least one of the following: maltodextrin, glucan (i.e., glucose-containing) oligosaccharides, isomaltooligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber), nigerooligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextran, beta-glucan, lichenan, and isolichenan. (Item 9) The fat continuous confectionery according to claim 1, wherein the fat continuous confectionery comprises a total fiber content of 24% to 86% by weight. A fatty continuous snack. (Item 10) 2. The fat continuous confectionery according to item 1, wherein the ratio of carbohydrate to fat in the fat continuous confectionery is from 1.7:1 to 6:1. (Item 11) 2. The fat continuous confectionery according to claim 1, wherein the fat continuous confectionery is starch free. (Item 12) The fat continuous confectionery has a water activity (A w 2. The fat continuous confectionery according to claim 1, having a (Item 13) 2. The fat continuous confectionery according to item 1, wherein the fat continuous confectionery has a caloric value of about 1.5 kcal / g to about 4.2 kcal / g. (Item 14) 2. The fat continuous confectionery according to claim 1, wherein the fat continuous confectionery comprises a composite particle having a core made from insoluble dietary fiber particles, said core being at least partially coated by a shell made from soluble dietary fiber. (Item 15) The composite particles have a size distribution D90 of less than about 85 micrometers and a size distribution D90 of less than about 0.05 m 2 / g ~ approx. 1m 2 15. The fat continuous confectionery according to item 14, having a specific surface area of ​​1.0 x 100 / g. (Item 16) A fat continuous confectionery, About 24% to about 56% by weight of insoluble dietary fiber; About 22% by weight fat to about 39% by weight fat; and about 22% to about 35% by weight of a sweetener. (Item 17) Item 17. The fat continuous confectionery according to item 16, wherein the fat continuous confectionery is selected from the group consisting of chocolate, cream, cream filling of baked goods, chocolate chips of chocolate chip cookies, savory fillings, icing of donuts, icing of cakes, chocolate filling covered with a chocolate layer, and nut butters. (Item 18) 17. The fat continuous confectionery according to item 16, wherein the sweetener is not a sugar alcohol. (Item 19) 17. The fat continuous confectionery according to item 16, wherein the fat continuous confectionery comprises a composite particle having a core made from insoluble dietary fiber particles, said core being at least partially coated by a shell made from soluble dietary fiber. (Item 20) The composite particles have a size distribution D90 of less than about 85 micrometers and a size distribution D90 of less than about 0.05 m 2 / g ~ approx. 1m 2 20. The fat continuous confectionery according to item 19, having a specific surface area of ​​0.1 g / g. Those skilled in the art will recognize that a wide variety of other modifications, variations, and combinations may be made to the above-described embodiments without departing from the scope of the invention, and that such modifications, variations, and combinations are deemed to be within the scope of the inventive concept.

Claims

[Claim 1] A fat continuous confectionery, about 24% to about 86% by weight of insoluble dietary fiber; about 14% fat to about 39% fat by weight; and from about 0% to about 20% by weight of a sweetener.

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