Confectionery composition

Abstract

The present invention relates to a confectionery composition having the necessary stability and texture for use as a filling in food, preferably chocolate confectionery products.

Description

[Technical field]

[0001] [Background technology] Dulce de leche is a confectionery of Latin American origin prepared by slowly heating sweetened milk. Dulce de leche is eaten alone or used to flavor sweet foods such as cakes, churros, cookies, waffles, crème caramel, and ice cream.

[0002] This composition is also known by the names Doce de leite, Manjar, Cajeta, and Arequipe.

[0003] However, this confectionery is not sufficiently stable to be used as a filling material for confectionery over the time periods and conditions of typical industrial confectionery production and commercial sale, meaning that the texture will not become grainy, the product will not spoil, etc.

[0004] Thus, the present invention provides a stabilized composition that does not undergo sugar crystallization for a period of time sufficient for the composition to be used commercially.

[0005] There are few alternative compositions on the market. Currently available alternative compositions use preservatives that are not clean-label and still do not provide sufficient protection against spoilage and mold growth on the product. In addition, available products often have an inferior texture, far removed from the creamy, smooth texture of freshly made dulce de leche.

[0006] The present invention seeks to solve these problems by selecting ingredients that provide the required shelf-life stability and texture, preferably without using ingredients that consumers do not trust or accept.

[0007] However, a significant advantage of the present invention is the provision of a water-based confectionery composition that has acceptable organoleptic properties and the necessary stability to be prepared industrially and sold commercially.

[0008] [Summary of the invention] The present invention provides a confectionery, preferably dulce de leche, composition that surprisingly maintains a smooth texture and avoids grittiness, preferably without the use of preservatives that do not provide the same benefit, and further provides, in certain embodiments, a concise ingredient label using only natural ingredients.

[0009] As shown in the Examples section, some known solutions to the problem of crystallization in other food systems did not provide a solution to the problem discussed above.

[0010] The present invention relates to a confectionery, preferably a dulce de leche composition, comprising: Water in an amount of 10.0 to 30.0% by weight; A sucrose content of less than 25.0% by weight; A combination of at least two of L-glucose, D-glucose (dextrose), fructose, maltose, and maltotriose in an amount of 20.0 to 45.0% by weight; and milk solids in an amount of 15.0 to 35.0% by weight.

[0011] The present invention also relates to a composition of a confectionery, preferably dulce de leche, comprising: Water in an amount of 10.0 to 30.0% by weight; A sucrose content of less than 25.0% by weight; A combination of at least two of L-glucose, D-glucose (dextrose), fructose, maltose, and maltotriose in an amount of 20.0 to 45.0% by weight; and milk solids in an amount of 15.0 to 35.0% by weight, the composition having a water activity of 0.72 or less.

[0012] In a preferred embodiment of the invention, the sucrose content is equal to or greater than 5.0% by weight, or equal to or greater than 10.0% by weight. In a preferred embodiment of the invention, the sucrose content is equal to or less than 19.0% by weight.

[0013] In a preferred embodiment of the invention, the composition comprises glucose syrup, preferably having a DE value in the range of 35-95 and present in an amount of 2.5-15.0% by weight.

[0014] In a preferred embodiment of the present invention, the composition comprises high fructose corn syrup in an amount of preferably 20.0-45.0% by weight, preferably 25.0%-40.0% by weight.

[0015] In one embodiment, the present invention provides a filled confectionery product comprising the composition of the present invention.

[0016] [Mode for carrying out the invention] General definitions When a composition is described herein in terms of weight percent, this means the combination of ingredients on a wet basis, i.e., actual weight, unless otherwise stated. Thus, for product claims, the composition of the present invention contains water, and the weight percent is for the entire composition. For process claims and when ingredients are specified in product claims (e.g., weight percent of stabilizer), the weight percent refers to the mixture of ingredients before heating to provide the composition of the present invention.

[0017] Unless otherwise defined, all technical and scientific terms used herein have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0018] Unless the context clearly indicates otherwise, as used herein, for the terms herein, the plural should be construed to include the singular and the singular should be construed to include the plural.

[0019] In all ranges defined above, the endpoints are included within the stated range unless otherwise specified (e.g., "less than" or "greater than") In addition, the endpoints of the broadest range and the endpoints of the narrower ranges in an embodiment may be combined.

[0020] It will be understood that for any amounts presented herein, the total amount as a percentage may not exceed 100% (allowing for rounding errors). For example, the sum of all ingredients (or portion(s) thereof) contained in the compositions of the present invention, when stated as a weight (or other) percentage of the composition (or the same portion(s) thereof), may total 100% while allowing for rounding errors. However, if the listing of ingredients is non-inclusive, the sum of the percentages for each of such ingredients may be less than 100% to allow for some percentage with respect to any additional ingredient amount(s) that may not be explicitly listed herein.

[0021] As used herein, unless the context indicates otherwise, standard conditions of measurement means atmospheric pressure, 50%±5% relative humidity, ambient temperature (20° C.±2° C.) and air flow of 0.1 m / sec or less. Unless otherwise stated, all tests herein are performed under standard conditions as defined herein.

[0022] water The composition of the present invention comprises water in an amount of 10.0% to 30.0% by weight, preferably 11.0% to 27.5% by weight, preferably 11.0% to 25.0% by weight, preferably the amount of water is 12.0% to 22.5% by weight, preferably 13.0% to 20.0% by weight.

[0023] In a preferred embodiment, the water content of the present invention is measured using Karl Fischer titration.

[0024] In a preferred embodiment, the water activity of the composition of the present invention is 0.72 or less, preferably 0.72 to 0.50, preferably 0.72 to 0.60, preferably 0.70 to 0.60, preferably 0.70 to 0.62, preferably 0.64 to 0.675.

[0025] As shown by the results of the examples, highly preferred embodiments have a water activity of 0.40 to 0.70, more preferably 0.50 to 0.675, more preferably 0.60 to 0.675.

[0026] In a preferred embodiment, water activity is measured using a water activity meter (e.g., manufactured by Novasina). The water activity meter defines water activity by measuring the vapor pressure of a composition sample in a closed chamber when equilibrium is reached. Vapor pressure is defined using a resistive electrolytic sensor.

[0027] Sugar distribution The use of various sugars as raw materials for the compositions of the present invention provides a solution to the above-mentioned problems. The examples highlight that, in contrast to the present invention, many known solutions in the art do not provide the necessary control over crystallization, resulting in subsequent unfavourable organoleptic properties.

[0028] The use of a sugar mixture preferably provides a product with the necessary stability to exhibit a commercially viable water activity. This ingredient also preferably helps provide the necessary crystal structure to provide the desired particle size.

[0029] Unless otherwise stated, the percentages given below relate to percentages by weight of the composition of the invention.

[0030] The composition of the present invention comprises a sucrose content of less than 25.0% by weight, preferably less than 22.5% by weight, more preferably less than 20.0% by weight, preferably 19.5% by weight or less, preferably 19.0% by weight or less, preferably 18.5% by weight or less, preferably 18.0% by weight or less.

[0031] The composition of the present invention comprises a sucrose content of more than 2.5% by weight, preferably 5.0% or more by weight, preferably 7.5% or more by weight, preferably 10.0% or more by weight, preferably 11.0% or more by weight.

[0032] The composition of the invention very preferably comprises a sucrose content of from 2.5% to less than 20.0% by weight, preferably from 5.0% to 19.5% by weight, preferably from 7.5% to 19.0% by weight, preferably from 10.0% to 18.0% by weight.

[0033] The composition of the present invention comprises 20.0 to 45.0% by weight of a combination of at least two of L-glucose, D-glucose (dextrose), fructose, maltose, and maltotriose.

[0034] In a preferred embodiment, the composition of the present invention comprises a combination of at least two of L-glucose, dextrose, fructose, maltose, and maltotriose in an amount of 22.0-42.5% by weight, preferably 22.0-40.0% by weight, and most preferably 25.0-37.5% by weight.

[0035] In a preferred embodiment, the combination of dextrose, fructose, maltose, and maltotriose comprises at least three, more preferably four, of dextrose, fructose, maltose, and maltotriose.

[0036] In a preferred embodiment, the composition of the invention comprises lactose in an amount of 0.0% or 1.0% to 10.0% by weight, preferably 1.5% to 7.5% by weight, most preferably 2.5% to 6.0% by weight.

[0037] In a preferred embodiment, the composition of the invention comprises galactose in an amount of 1.5% to 4.5% by weight, preferably 2.0% to 3.75% by weight.

[0038] In a preferred embodiment, the composition of the present invention comprises dextrose in an amount preferably between 7.5% and 30.0% by weight, preferably between 10.0% and 30.5% by weight, preferably between 12.0% and 30.0% by weight, preferably between 15.0 and 30.0% by weight, more preferably between 16.0% and 25.0% by weight and between 16.0% and 22.5% by weight.

[0039] In a preferred embodiment, the composition of the present invention comprises fructose in an amount preferably of 5.0% to 25.0% by weight, preferably of 7.5% to 20.0% by weight, preferably of 7.5% to 19.0% by weight, preferably of 9.0% to 18.0% by weight, most preferably of 10.0% to 17.5% by weight.

[0040] In a preferred embodiment, the composition of the present invention comprises maltose in an amount preferably of 0.02% to 3.5% by weight, preferably of 0.05% to 3.0% by weight, most preferably of 0.075% to 2.5% by weight.

[0041] In a preferred embodiment, the composition of the present invention comprises maltotriose in an amount preferably of 0.02% to 2.5% by weight, preferably of 0.05% to 2.0% by weight, most preferably of 0.075% to 1.0% by weight.

[0042] In a preferred embodiment, the composition of the present invention has a total carbohydrate content of 50.0% to 70.0% by weight, preferably 52.5% to 67.5% by weight, preferably 55.0% to 65.0% by weight, most preferably 57.5% to 62.5% by weight.

[0043] In a highly preferred embodiment, the composition comprises: Dextrose in an amount of 7.5% to 30.0% by weight; Fructose in an amount of 5.0% to 25.0% by weight; and sucrose in an amount of 19.5% by weight or less.

[0044] In a highly preferred embodiment, the composition comprises: Dextrose in an amount of 7.5% to 30.0% by weight; Fructose in an amount of 5.0% to 20.0% by weight; and sucrose in an amount of 19.5% by weight or less, and having a total carbohydrate content of 50.0 to 70.0% by weight.

[0045] In a particularly highly preferred embodiment, the composition comprises Dextrose in an amount of 16.0% to 30.5% by weight; Fructose in an amount of 7.5% to 20.0% by weight; and sucrose in an amount of 5.0% to 19.5% by weight.

[0046] In a particularly highly preferred embodiment, the composition comprises Dextrose in an amount of 16.0% to 30.5% by weight; Fructose in an amount of 7.5% to 20.0% by weight; sucrose in an amount of 5.0% to 19.5% by weight and a total carbohydrate content in an amount of 55.0% to 65.0% by weight.

[0047] In a highly preferred embodiment, as in the preferred embodiment above, the composition further comprises lactose in an amount between 1.0% and 10.0% by weight and galactose in an amount between 1.5% and 4.5% by weight.

[0048] In a preferred embodiment, the present invention comprises glucose syrup.

[0049] Glucose syrup is well known in the art and is obtained by hydrolysis of starch, generally vegetable starch. Glucose syrup can have various compositions, but is generally classified based on dextrose equivalent (DE) value. Glucose syrup is described in Glucose Syrups, Technology and Applications, Peter Hull, Wiley-Blackwell 2010.

[0050] In a preferred embodiment, the glucose syrup has a DE value in the range of 35-95, preferably in the range of 35-70, more preferably in the range of 35-63, most preferably in the range of 35-50.

[0051] In a preferred embodiment, the glucose syrup is present in an amount of 2.5 to 15.0% by weight, preferably 3.0 to 12.5% ​​by weight, preferably 3.5 to 10.0% by weight, most preferably 4.0 to 9.5% by weight, based on the weight of the composition.

[0052] In a preferred embodiment, the present invention comprises high fructose corn syrup.

[0053] Fructose corn syrup is well known in the art and is also known as glucose fructose, isoglucose, and is a sweetener made from corn starch. Similar to the preparation of conventional corn syrup, corn starch may be enzymatically degraded to glucose. To produce fructose corn syrup, the corn syrup is further treated with D-xylose isomerase to convert some of its glucose to fructose. Common commercially used syrups are "HFCS 42" and "HFCS 55", nomenclature referring to compositions with 42% and 55% dry weight fructose, respectively, the remainder being typically glucose, or glucose and some amount of other carbohydrates.

[0054] In a preferred embodiment, the fructose corn syrup is present in an amount of 20.0 to 45.0% by weight, preferably 22.0 to 40.0% by weight, preferably 25.0 to 40.0% by weight, and most preferably 27.5 to 37.5% by weight, based on the weight of the composition.

[0055] In a highly preferred embodiment, the composition of the present invention comprises both glucose syrup and high fructose corn syrup, preferably the glucose syrup is present in an amount of 2.5-15.0% by weight and the high fructose corn syrup is present in an amount of 20.0-45.0% by weight, more preferably 3.5-10.0% by weight and 25.0-40.0% by weight.

[0056] Protein and fat The preferred range of protein in the composition according to the present invention is 2.0% to 15.0% by weight, most preferably 3.0% to 10.0% by weight.

[0057] The preferred range of fat in the composition according to the invention is 2.5% to 20.0% by weight, preferably 5.5% to 16.0% by weight, preferably 7.5% to 14.0% by weight, most preferably 8.0% to 12.0% by weight.

[0058] Therefore, a preferred embodiment of the present invention is a composition comprising 2.0% to 15.0% by weight protein and 2.5% to 20.0% by weight fat.

[0059] Milk ingredients As mentioned above, the compositions of the present invention are preferably prepared from sweetened dairy products.

[0060] In a preferred embodiment, the composition of the present invention comprises milk solids in an amount of 15.0% to 35.0% by weight, preferably 18.0% to 35.0% by weight, preferably 18.0% to 30.0% by weight, more preferably 22.0% to 32.0% by weight and 22.0% to 29.0% by weight.

[0061] In a preferred embodiment, milk fat and lactose contribute to the milk solids, preferably milk fat provides from 7.0% to 15.0% by weight and lactose provides from 1.5% to 7.0% by weight, preferably milk fat provides from 7.5% to 12.5% ​​by weight and lactose provides from 2.5 to 6.0% by weight.

[0062] In preferred embodiments, the milk solids are derived from liquid milk (whole milk, skim milk, lactose-free, etc.), milk pre-concentrate, lactose-free milk powder, whole milk powder, skim milk powder, or anhydrous milk fat, and combinations thereof.

[0063] In one embodiment, the dairy product may be treated to at least partially reduce the lactose content. In one embodiment, the lactose is reduced using hydrolysis, preferably enzymatic hydrolysis. In a preferred embodiment, the lactose is reduced by 30.0% to 100.0% or 40.0% to 60.0% by weight.

[0064] Hydrocolloids Hydrocolloids may be present in the compositions of the present invention. In other embodiments, no hydrocolloids are present.

[0065] In a preferred embodiment, when the composition of the invention comprises a hydrocolloid, the hydrocolloid is preferably in an amount of 0.05% to 1.0% by weight, preferably 0.1% to 0.5% by weight, preferably 0.2% to 0.45% by weight, more preferably 0.125% to 0.25% by weight.

[0066] In a preferred embodiment, the hydrocolloid is selected from the group comprising pectin, alginate, carrageenan, agar, carboxymethylcellulose, methylcellulose, methylethylcellulose, hydroxypropylcellulose, microcrystalline cellulose, gelatin, and gums such as xanthan, gum arabic, gellan gum, locust bean gum, karaya gum, konjac gum, and tragacanth gum, etc. In a preferred embodiment, the hydrocolloid is pectin, preferably a low methoxy pectin.

[0067] The hydrocolloids, in combination with the distribution of the sugars used, aid in the preparation of the characteristic texture of dulce de leche.

[0068] Sugar alcohols In one embodiment, the composition comprises sugar alcohol in an amount less than 10.0%, less than 7.5%, or less than 5.0% by weight.In one embodiment, the sugar alcohol is present in an amount greater than 0.5%, greater than 1.0%, or greater than 2.0% by weight, for example, between 0.5% and 10.0% or between 1.0% and 5.0% by weight.

[0069] The sugar alcohol is preferably selected from mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol, and hydrogenated starch hydrolysates, preferably sorbitol.

[0070] Sugar alcohol humecants may be used to control the effect of water in the confectionery products of the present invention.

[0071] In a preferred embodiment, the composition of the present invention is free of sugar alcohols, in a preferred embodiment, free is less than 1.0% by weight, preferably less than 0.5% by weight, most preferably equal to 0.0% by weight.

[0072] Optional Additives In one embodiment, the composition of the present invention may be combined with other ingredients, preferably ingredients used in confectionery filling compositions, i.e., the composition of the present invention may be used alone as a filling composition or may be an ingredient in a filling composition.

[0073] For example, the filling may also include nuts, fruit-based ingredients (e.g., dehydrated fruit pieces and / or fruit powder), chocolate or chocolate analogues, baked inclusions (e.g., biscuit pieces), and combinations thereof.

[0074] Physical Properties and Stability In one embodiment, the stability and organoleptic properties, preferably grittiness, are, without being bound by theory, the degree of crystallization and crystal size distribution within the composition. The use of the stabilizers of the present invention contributes to controlling these properties so that the composition is stable and does not have unpleasant organoleptic properties.

[0075] In a preferred embodiment, the composition comprises crystals having a D90 of less than 120 microns, preferably less than 100 microns, preferably less than 90 microns, preferably less than 80 microns, preferably less than 75 microns, preferably less than 70 microns, preferably less than 60 microns. In a preferred embodiment, the D90 is greater than 5.0 microns, preferably greater than 7.5 microns, preferably greater than 10.0 microns. The preferred D90 crystal grain sizes are 5.0 microns to 120 microns, 7.5 microns to 90 microns, most preferably 10.0 microns to 75 microns and 10.0 microns to 60.0 microns.

[0076] In the preferred embodiment and examples, particle size is measured using the CamSizer Microscopy method defined below.

[0077] As shown in the examples, the compositions of the present invention maintain their stability and organoleptic properties over a significant period of time, in contrast to the comparative examples tested.

[0078] process In a preferred embodiment of the present invention, a process for preparing the composition of the present invention is provided.

[0079] This process is combining a sugar source and a liquid milk solids source to provide a mixture; heating and stirring the mixture to reduce the water content and concentrate it to produce a syrup; and cooling the syrup to below 65.0°C.

[0080] The cooling step is preferably carried out to below 62.5° C., preferably below 60.0° C. Preferably, the cooling step is carried out to above 20° C., preferably above 25° C. or 35° C.

[0081] The heating and concentration steps can be carried out in known equipment, for example in an open-top pan, or with preconcentration in a vacuum evaporator and termination in an open-top pan.

[0082] In one embodiment, during the concentration (evaporation) step, the stirring is at a speed of 50-100 rpm, preferably 65-90 rpm.

[0083] In one embodiment, the concentration step is carried out for a period of between 30 minutes and 6 hours, preferably between 1 and 3.5 hours.

[0084] In a preferred embodiment, the concentrating and heating step is carried out at a temperature between 70°C and 120°C, preferably between 75°C and 110°C, preferably between 80°C and 100°C.

[0085] In a preferred embodiment, the concentration process is terminated when the syrup reaches a Brix value of 65-72 Brix, preferably 68-70 Brix. In a preferred embodiment, the Brix value is measured using a handheld refractometer as is standard in the art.

[0086] sugar source In a preferred embodiment, the sugar source of the present invention comprises a syrup, preferably a fructose syrup, i.e. a syrup containing fructose, and / or a glucose syrup.

[0087] The syrup used in the present invention preferably has a total solids content of 60.0% to 90.0% by weight, preferably 65.0% to 85.0% by weight, and most preferably 70.0% to 82.0% by weight.

[0088] Selection of such syrups provides control over the moisture content of the composition and a texture that is not too hard.

[0089] In a preferred embodiment, the sucrose may be added as powdered sucrose, as is standard in the art.

[0090] Particle size The particle size distribution (weighted by volume) of powders can be measured by automated microscopy techniques. This measurement can be obtained by dispersing the particles in water and performing light scattering using a CamSizer (Camsizer XT Retsch) or using a rotor-stator. For liquids, it can be measured using light scattering. In the following text, D90 is always used for the volume-weighted size distribution to describe the particle size. Volume-weighted size distribution is very familiar to the skilled person.

[0091] For fine particles (e.g., particles especially above 1 micron, preferably between 1 and 1000 microns), the particle size distribution is preferably measured by laser light diffraction, for example using a Mastersizer 3000 (Malvern Instruments Ltd, Malvern UK) using the Fraunhofer theory or Mie theory (absorption index 0.01, RI sucrose 1.538) in a "wet system" using a Hydro SM attachment and AAK Akomed R MCT oil dispersant RI 1.45. In the "wet system", the sample is placed in MCT oil and sonicated for 2 minutes using an ultrasonic probe before being run in duplicate in a Malvern 3000 equipped with a Hydro SM wet dispersion unit. In the "dry system", the sample is placed in an Aero S automatic dry dispersion device and then run in duplicate in a Malvern 3000.

[0092] Confectionery filling composition As mentioned above, the composition of the present invention is preferably a material for providing a filling for a confectionery product.

[0093] The filling composition of the present invention may be a sweet, for example a confectionery filling, for use in composite products such as sandwiches, biscuits, wafers, or other composite confectionery products.

[0094] The filling composition may also provide a liquid-based topping or spread, for example, for use on top of the composite product.

[0095] However, the most advantageous use of the filling composition of the present invention is as a filling in chocolate or chocolate analog products.

[0096] This use is advantageous because the invention increases the stability without significantly affecting the texture or the organoleptic properties of the filling and the final product, which is particularly important for confectionery products where the eating experience is important to the product.

[0097] Furthermore, long shelf life stability is important for fillings since chocolate and chocolate analogues have a relatively long shelf life, i.e. the filling needs to be stable for the same period as the chocolate. The importance of long shelf life stability distinguishes filled chocolate products from the manufacture of fillings for sandwich biscuits, where the biscuits have a shorter shelf life than chocolate. However, for water-based fillings, stability and moisture retention control is particularly important for confectionery products, as moisture leakage can lead to product spoilage.

[0098] One embodiment of the present invention provides a food product comprising the filling composition of the present invention, preferably the food product is a confectionery product, preferably a chocolate (or equivalent thereof, e.g. compound) product.

[0099] In a highly preferred embodiment, the present invention provides a filled chocolate shell or filled chocolate analog shell filled with a filling of the present invention.

[0100] In a preferred embodiment, the filling of the present invention is not included in a food product that is unbaked, ie, requires no further cooking after the filling is deposited.

[0101] In one embodiment there is provided a filled food product, preferably a filled chocolate product, preferably a chocolate shell, filled with a filling according to the invention, wherein the filling according to the invention constitutes 5-95% by weight of the product, preferably 10-90%, preferably 20-70%, or 30-50%.

[0102] Preferably, the remainder of the product is a shell of chocolate-like material, such as a compound or chocolate, which substantially surrounds (e.g. completely surrounds) the product. Thus, in one embodiment, the chocolate-like material may constitute 5-95% of the product weight, preferably 10-90%, preferably 30-80%, or 50-70%.

[0103] Another embodiment of the present invention provides a chocolate confectionery product, such as a praline, a chocolate shell product, a truffle, a filled tablet, and / or a chocolate coated wafer or biscuit, comprising a filling of the present invention surrounded by an outer layer of a chocolate product, any of which may or may not be layered. The chocolate coating may be applied or made by any suitable means, such as enrobing, cold stamping (frozen cone, cold forming, etc.), or molding.

[0104] The above embodiments relating to chocolate products containing a filling are highly preferred.

[0105] In one embodiment, the compositions of the present invention may usefully be a chocolate product (as defined herein), more usefully a chocolate or chocolate compound. Regardless of any other legal provisions that may be used, compositions of the present invention that include a cocoa solids content of 25% to 35% by weight, together with dairy ingredients (such as milk powder), may be informally labeled herein as "milk chocolate" (which term also includes other similar chocolate products that include similar amounts of cocoa solids or substitutes thereof). Regardless of any other legal provisions that may be used, compositions of the present invention that include a cocoa solids content of more than 35% by weight (up to 100% (i.e. pure cocoa solids)) may be informally labeled herein as "dark chocolate" (which term also includes other similar chocolate products that include similar amounts of cocoa solids or substitutes thereof).

[0106] The term "chocolate" as used herein means any product (and / or ingredients thereof, if such a product) that meets the legal definition of chocolate in any jurisdiction, and also includes products (and / or ingredients thereof) in which all or part of the cocoa butter (CB) has been replaced with cocoa butter equivalents (CBE) and / or cocoa butter replacers (CBR).

[0107] Although in some jurisdictions a compound may be legally defined by the presence of a minimum amount of cocoa solids, the term "chocolate compound" as used herein means a chocolate-like imitation characterized by the presence of any amount of cocoa solids (including cocoa liquor / mass, cocoa butter and cocoa powder) (unless the context clearly indicates otherwise).

[0108] The term "chocolate product" as used herein refers to chocolate, compounds and other related materials that contain cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replacers (CBR) and / or cocoa butter substitutes (CBS). Chocolate products therefore include products based on chocolate and / or chocolate analogues and thus can be based on, for example, dark chocolate, milk chocolate or white chocolate.

[0109] It will also be understood that unless the context clearly indicates otherwise, in the present invention any one chocolate product may be substituted for any other chocolate product, and neither the term chocolate nor the term compound should be considered to limit the scope of the present invention to a particular type of chocolate product. Preferred chocolate products comprise chocolate and / or compound, more preferred chocolate products comprise chocolate, and most preferred chocolate products comprise chocolate as legally defined in major jurisdictions (such as Brazil, the EU and / or the US).

[0110] In another preferred embodiment of the present invention, the food product comprises a multi-layer coated chocolate product comprising a plurality of layers of wafers, chocolate products, biscuits and / or baked goods with a filling sandwiched therebetween, with at least one layer or coating being a chocolate product (e.g., chocolate). Most preferably, the multi-layer product comprises a chocolate product confectionery product (e.g., as described herein) selected from sandwich biscuits, cookies, wafers, muffins, extruded snacks and / or pralines. One example of such a product is a multi-layer laminate of baked wafer layers and / or biscuit layers sandwiching a filling and coated with chocolate.

[0111] According to another aspect, there is provided a composite product comprising the filling composition according to the invention. The composite product may be, for example, a sandwich, biscuit, cracker, wafer, or bakery food product comprising the filling composition of the invention as a filling or topping.

[0112] Specifically, the baked food products used in the present invention may be sweet or savory.Preferred baked food products may also include baked cereal foods, which term includes foods containing cereals and / or legumes.More preferred are baked cereal foods, most preferably baked wheat foods such as wafers, crackers, cookies, muffins, extruded snacks, and / or biscuits.

[0113] Wafers may be flat or shaped (e.g., cones or baskets for ice cream) and biscuits may have many different shapes. More preferred wafers are non-savoury wafers, e.g., wafers with sweet or plain flavours.

[0114] A non-limiting list of these possible baked goods for use in the present invention are selected from biscuits, cakes, breads, pastries, and / or pies, such as rusks, salted crackers, pretzels, ANZAC biscuits, biscotti, flapjacks, kurabiye, lebkuchen, leckerli, macaroons, bourbon biscuits, butter cookies, digestive biscuits, custard creams, extruded snacks, florentines, Garibaldi gingerbread, and the like. gingerbread, koulourakia, kourabiedes, Linzer torte, muffins, Oreos, nice biscuits, peanut butter cookies, polvoron, pizzelle, pretzels, croissants, shortbread, cookies, fruit pies (e.g., apple pie, cherry pie), lemon drizzle cake, banana bread, carrot cake, pecan pie, apple strudel, baklava, Berliner, bichon au citron, and / or similar products.

[0115] In a preferred embodiment of the present invention, the baked product is a biscuit or a cookie.

[0116] One embodiment of the present invention provides a multi-layer product comprising, optionally, a plurality of layers of baked goods (preferably selected from one or more wafer and / or biscuit layers) and a coating layer located around said layers, wherein a filling composition of the present invention is present between at least two of the baked goods layers and / or between the baked goods layers and the coating layer, preferably the coating layer being a chocolate product.

[0117] The invention will now be described in further detail by the following non-limiting examples.

[0118] [Example] Raw materials used Invert syrup: 40% each of dextrose and fructose, the rest water Citrate Trisodium Citrate Phosphate Dipotassium Phosphate 41 / 63DE 41 / 63 Dextrose Equivalent Glucose Syrup, 80% and 82% Total Solids Isosweet 111 Fructose glucose syrup, 71% total solids by weight WMP Hydrolyzed Reconstituted Whole Milk Powder SMP Skim Milk Powder AMF anhydrous milk fat 60%WMP 60% Hydrolyzed Whole Milk Powder Invertose 026550, Ingredion, Total solids 77.0% F75 Tereos Tereos high fructose syrup Processes used to prepare the compositions The following process was used to prepare the examples. The milk powders are dry mixed together. The sugar, citrate (if present) and pectin (if present) are dry mixed together. The milkfat and syrup (if present) are weighed separately. Add milk powder mixture to preheated water (approximately 65°C) and mix using a hand held high shear mixer until lump-free (mix outside of BCH pan to avoid sticking to pan walls). Allow to sit for 1 hour. This step pertains to raw material preparation if reconstituted WMP is used. Mix the citrate (if present) and pectin (if present) into the bucket containing the milk powder mixture and allow to stand for 1 hour. Pour mixture into pan. Add sugar, milkfat, and sugar syrup (if present) (add sorbitol with sugar, if present). Cook using free flow of steam. Cook for a further 3 hours. Cook time is 3 hours, cooking temperature is 100°C in the jacket and 98°C in the product, and a sample is taken from each batch to measure Aw at the end of cooking. Cool to approximately 60°C.

[0119] [Table 1]

[0120] [Table 2]

[0121] [Table 3]

[0122] [Table 4]

[0123] All of the tests were subjected to sensory evaluation, and it was found that all of the examples other than the example of the present invention were rough and unpleasant to eat.

[0124] The samples were evaluated by a panel of trained panelists using the following procedure.

[0125] Panelists rated the samples for roughness. Panelists scored the samples by giving higher scores to more negative attributes. All samples within the scope of the invention were rated 0, i.e., not rough, and all comparative examples were found to be rough.

[0126] In further technical evaluation, it was found that the Aw values ​​of the comparative examples were greater than 0.70, whereas the inventive examples were all less than 0.67.

[0127] For the examples using 41DE syrup, one skilled in the art would expect that the addition of this ingredient would slow down the crystallization rate by using long chain oligosaccharides that are resistant to supersaturated sugar crystallization. However, as shown in the examples, in the systems of the present invention, the addition of this compound alone did not stabilize the composition.

[0128] Similarly, the addition of sorbitol, a sugar alcohol humectant used to control the effects of water in confectionery products, did not provide any improvement in crystallization stability.

[0129] Furthermore, the use of hydrocolloids in the absence of the present invention, in contrast to the present invention, did not provide the expected control of the "body" and characteristic texture of the dulce de leche, nor did it prevent crystallization.

[0130] Microscopic observations (as described above) showed that no significant large crystal formation was observed in Examples 1 and 2, but all of the Comparative Examples did, which results in a gritty mouthfeel and lack of stability.

[0131] Examples 1 and 2 and Comparative Examples 7 and 18 were stored at ambient conditions for 1 month, 2 months, and 3 months. For the inventive examples, there was no increase in crystallization size over these periods (again, assessed by comparison microscopy) and no grittiness when tasted using the above ratings. Samples combining pectin and sorbitol were found to increase significantly in grittiness on storage.

[0132] Karl Fischer analysis was performed on several samples from each example in Examples 1 and 2. Moisture analysis showed moisture contents ranging from 18% to 20% by weight as extreme values.

Claims

1. 1. A confectionery composition comprising: Water in an amount of 10.0 to 30.0 wt. %; A sucrose content of less than 25.0% by weight; a combination of at least two of L-glucose, D-glucose (dextrose), fructose, maltose, and maltotriose in an amount of 20.0 to 45.0% by weight; and milk solids in an amount of 15.0 to 35.0% by weight.

2. The composition of claim 1 , wherein the sucrose content is 5.0% by weight or more.

3. The composition of claim 2 , wherein the sucrose content is 10.0% by weight or more.

4. The composition according to any one of claims 1 to 3, wherein the sucrose content is 19.0% by weight or less.

5. The composition of any one of claims 1 to 4, wherein the composition comprises glucose syrup.

6. 6. The composition of claim 5, wherein the glucose syrup has a DE value in the range of 35 to 95 and is present in an amount of 2.5 to 15.0 wt. %.

7. 7. The composition according to any one of the preceding claims, wherein the amount of water is from 11.0 to 27.5% by weight, preferably from 12.0 to 25.0% by weight, preferably from 12.5 to 22.5% by weight, preferably from 13.0 to 20.0% by weight.

8. A composition according to any one of claims 1 to 7, wherein the composition comprises high fructose corn syrup, preferably in an amount of 20.0 to 45.0% by weight, preferably 25.0% to 40.0% by weight.

9. The composition according to any one of claims 1 to 8, wherein the combination of at least two of L-glucose, dextrose, fructose, maltose and maltotriose is in an amount of 22.0 to 40.0% by weight, preferably 25.0 to 37.5% by weight.

10. 10. The composition of any one of claims 1 to 9, wherein the combination of dextrose, fructose, maltose, and maltotriose comprises at least three, more preferably four, of dextrose, fructose, maltose, and maltotriose.

11. 11. The composition according to any one of the preceding claims, wherein the composition is free of hydrocolloid or comprises hydrocolloid in an amount of 0.05 to 1.0 wt.-%, preferably 0.1 to 0.5 wt.-%, more preferably 0.125 to 0.25 wt.-%.

12. A composition according to any one of the preceding claims, wherein the composition comprises the milk solids in an amount of from 18.0 to 35.0% by weight, preferably from 22.0 to 32.0% by weight.

13. 13. The composition according to any one of claims 1 to 12, wherein the milk fat comprises 7.0 to 15.0% by weight and the lactose comprises 1.5 to 7.0% by weight, preferably the milk fat comprises 7.5 to 12.5% ​​by weight and the lactose comprises 2.5 to 6.0% by weight.

14. 14. The composition of claim 12 or 13, wherein the milk solids comprise lactose-free milk powder, whole milk powder, or anhydrous milk fat, and combinations thereof.

15. The composition according to any one of the preceding claims, wherein the composition comprises galactose in an amount of from 1.5 to 4.5% by weight, preferably from 2.0 to 3.75% by weight.

16. A composition according to any one of the preceding claims, wherein dextrose is present in an amount of from 10.0 to 25.0% by weight, preferably from 16.0 to 22.5% by weight.

17. A composition according to any one of the preceding claims, wherein fructose is present in an amount of 5.0 to 25.0% by weight, preferably 7.5 to 20.0% by weight.

18. A composition according to any one of the preceding claims, wherein maltose is present in an amount of 0.02 to 3.5% by weight, preferably 0.05 to 3.0% by weight.

19. A composition according to any one of the preceding claims, wherein maltotriose is present in an amount of 0.02 to 2.5% by weight, preferably 0.05 to 2.0% by weight.

20. A composition according to any one of the preceding claims, wherein the composition comprises a total carbohydrate content of from 50.0% to 70.0% by weight, preferably from 52.5% to 67.5% by weight.

21. A composition according to any one of the preceding claims, wherein the composition comprises a total non-dairy based carbohydrate content of 45.0 to 65.0% by weight, preferably 50.0 to 60.0% by weight.

22. A filled confectionery product comprising a composition according to any one of claims 1 to 21 as a filling.

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