Aerated confectionery

Abstract

The present invention relates to an aerated water-based confectionery product for use as a filling composition in chocolate or chocolate analog products, and to a method for making the same. The present invention relates to a confectionery composition comprising a chocolate or chocolate analog filled with an aerated water-based confectionery filling, wherein the aerated water-based confectionery filling has a pH of 5.6 or greater, a water activity of less than 0.67, and contains 30% to 90% by weight of sugar and 1% to 8% by weight of protein, the protein stabilizing the aerated water-based confectionery, and the protein is heat-denatured, and the aerated water-based confectionery is partially or completely surrounded or enveloped by chocolate or chocolate analog.

Description

[Technical Field]

[0001] The present invention relates to aerated water-based confectionery products and methods for making same, and in particular to stable aqueous mousses comprising aggregated protein and sugar. [Background technology]

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

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

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

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

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

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

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

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

[0010] WO 2018148390 A1 describes a shelf-stable mousse mixed with a fat-containing product.

[0011] EP 3197293(A) describes whippable and whipped food products and methods for making them, which have less than 5% fat by weight and contain about 0.5% to about 30% dietary fiber, about 50% to about 95% water, up to about 5% protein, up to about 5% food starch, up to about 5% emulsifier, and up to about 5% hydrocolloid.

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

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

[0014] There remains a need for improved food products that have consumer appealing textures and appearances, as well as nutritional benefits and favorable manufacturing and storage characteristics. [Summary of the Invention]

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

[0016] The use of thermal denaturation provides advantageous aeration encapsulation (i.e., whipping) and aeration stability, preferably without the need for multiple additional stabilizers. Advantageously, the thermally denatured proteins of the present invention, in combination with a sugar system, provide a composition that is stable at the claimed pH, thereby forming a base composition that is more acceptable for the inclusion of flavors and ingredients that do not benefit from a sour taste profile. For example, the use of thermally denatured proteins provides sufficient stabilization to function at a more neutral pH, allowing the use of flavors such as cocoa and vanilla without affecting the taste profile.

[0017] A first aspect of the present invention provides a chocolate or chocolate-like confectionery filled with an aerated water-based confectionery filling.

[0018] Preferably, the water-based confectionery filling comprises sugar and protein, preferably agglomerated protein.

[0019] Preferably, the water-based confectionery filling has a pH of 5.6 or greater.

[0020] Preferably, the water-based confectionery filling has a water activity of less than 0.67.

[0021] The pH is preferably from pH 5.6 to pH 10.0, more preferably from pH 6.0 to pH 8.0, more preferably from pH 6.3 to pH 7.5, and more preferably from pH 6.3 to pH 7.0.

[0022] The protein source is preferably whey protein.

[0023] The water activity is preferably greater than 0.45 and less than 0.67, for example, between 0.5 and 0.6, hi some embodiments, the water activity is less than 0.64 or less than 0.59.

[0024] The aerated water-based confectionery filling comprises 30% to 90% by weight of sugar and 1% to 8% by weight of protein, the protein stabilizing the aerated water-based confectionery filling.

[0025] Aerated water-based confectionery fillings are water-based and not fat-based.

[0026] Aerated water-based confectionery fillings contain water. The water may be present as part of the sugar syrup or other ingredients and / or as separately added water. Sugar syrups typically contain about 20% to 30% water or about 20% to 25% water by weight; for example, the exemplary invert "IS221" syrup is about 23% water by weight.

[0027] If added separately, water is preferably added at 0.1% to 10% by weight of the total ingredients, e.g., 1% to 10%, 1% to 8%, 2% to 8%, or 3% to 7% by weight. The total water content from all sources is preferably greater than 5% and less than 40% by weight, more preferably 30% or less, e.g., 10% to 30% by weight. In some embodiments, the water content is 10% to 20% by weight, e.g., about 14%, 15%, or 16% by weight, or e.g., about 10%, 11%, 12%, 13%, 17%, 18%, 19%, or 20% by weight. In one embodiment, the total water content from all sources is about 20% to 27% by weight, e.g., about 25% by weight, or about 21%, 22%, 23%, 24%, 26%, or 27% by weight.

[0028] In the most preferred embodiment, the total water content is between 10% and 30% by weight, preferably between 12% and 27% by weight, more preferably between 15% and 25% by weight.

[0029] The water content in weight percent can be derived by measuring the amount of water in a sample by Karl Fischer titration, which is based on the reaction of water with iodine in the presence of sulfur dioxide. This involves mixing a known weight of sample in a methanol, n-hexane solvent, and then titrating it with Karl Fischer reagent (composed of iodine, sulfur dioxide, base, and a solvent such as alcohol) up to an equivalence point detected by voltammetry to determine the amount of water, allowing the wettability of the sample to be calculated.

[0030] The aerated confectionery has a water activity of less than 0.67, preferably greater than 0.45 and less than 0.67. In some embodiments, the aerated water-based confectionery has a water activity of 0.64 or less, 0.62 or less, or 0.59 or less. The water activity is preferably greater than 0.45. In some embodiments, the water activity may be between 0.5 and 0.59, e.g., about 0.54. Suitable water activities according to the present invention include 0.66, 0.65, 0.64, 0.63, 0.62, 0.61, 0.60, 0.59, 0.58, 0.57, 0.56, 0.55, 0.54, 0.53, 0.52, 0.51, 0.50, 0.49, 0.48, 0.47, and 0.46. Preferred water activities include 0.64, 0.63, 0.62, 0.61, 0.60, 0.59, 0.58, 0.57, 0.56, 0.55, 0.54, 0.53, 0.52, 0.51 and 0.50.

[0031] The term water activity ("Aw") is well known in the art and refers to the partial vapor pressure of water in a solution divided by the partial vapor pressure of water at standard conditions. In food science, standard conditions are most often defined as the partial vapor pressure of pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly 1. A water activity of 0.80 means that the vapor pressure is 80 percent of that of pure water. Water activity values ​​are preferably obtained by either a resistance electrolytic hygrometer, a capacitance hygrometer, or a dew point hygrometer, as known in the art. Water activity values ​​according to the present invention are most preferably derived by enclosing a sample in a sealed container. The relative humidity of the air in the headspace equilibrates with the water activity of the sample. At equilibrium, they are equal, and a capacitance sensor can be used to measure the relative humidity of the headspace and derive the water activity of the sample.

[0032] The aerated confectionery is preferably a mousse or foam.

[0033] The aerated confectionery has a pH of less than 5.5, preferably between 2 and 5.4. In some embodiments, the aerated confectionery has a pH of about 4.2 or less, e.g., a pH of 2 to 4.2, a pH of 2 to 4, a pH of 2.5 to 4, or a pH of 2.5 to 3.5, e.g., about pH 3.

[0034] In a preferred embodiment, the pH is 5.6 to 10.0, preferably 6.0 to 8.0, preferably 6.3 to 7.5, and most preferably 6.3 to 7.0. As shown in the examples below, these pH ranges provide an optimal balance between whipping properties and texture (which affects deposit properties) as well as contributing positively to the overall taste.

[0035] The pH is preferably measured at ambient conditions, preferably at a temperature of 20° C., using equipment known in the art.

[0036] The pH of the aerated water-based confectionery composition of the present invention can be provided by the ingredients themselves without the need for further pH adjustment. However, if a lowering of the pH is required, a food-grade acid is preferably added to assist in pH control. For example, food-grade acids that can be used are preferably selected from the group consisting of acetic acid, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid, and mixtures thereof. The acid can be added in any suitable form, such as a powder. In another embodiment, if an increase in the pH is required, a food-grade alkali, acidity regulator, or the like may be preferably added to assist in pH control.

[0037] The protein is heat-denatured, preferably aggregated. The protein is preferably denatured by heating, for example, to a temperature of 50° C. or higher, 60° C. or higher, 70° C. or higher, or 80° C. or higher, for example, between 50° C. and about 100° C., between 60° C. and about 95° C., between 70° C. and 90° C., for example, between 75° C. and about 85° C. In a preferred embodiment, the heat denaturation results in the formation of aggregates.

[0038] The protein source is preferably whey protein.Whey protein can be conveniently added in the form of whey protein isolate or whey protein concentrate, and these conditions are known in the art.Whey protein isolate can be conveniently used because it contains a high proportion of whey protein, preferably about 90% by weight.Whey protein concentrate typically contains about 80% by weight of whey protein, and whey protein concentrate can also be used.

[0039] The 1% to 8% by weight of protein in the confectionery filling of the present invention refers to the weight percent of actual protein, not the weight percent of a protein concentrate or isolate (which may contain up to 20% other non-protein ingredients) that can be used to provide the protein. For example, if 1% by weight of protein is required in a confectionery, 1.12% by weight of a whey protein isolate having a protein content of 90% by weight can be used to provide the required 1% by weight of protein. In another example, if 5% by weight of protein is required in a confectionery, 6.25% by weight of a whey protein concentrate having a protein content of 80% by weight can be used to provide the required 5% by weight of protein. If 3.3% by weight of whey protein isolate (90% by weight of protein) is used as an ingredient, this isolate will provide 2.97% by weight of protein to the confectionery.

[0040] The protein, preferably whey protein, is present in an amount of 1% to 8% by weight of the confectionery filling. In some embodiments, the protein is present in an amount of 2% to 8% by weight of the confectionery, or in an amount of 2% to 5% by weight of the confectionery, optionally at least 2% or at least 3% by weight. Examples of suitable amounts include about 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, and 6% by weight, as well as all ranges between these exemplary amounts. In some embodiments, the protein is present in an amount of 2.5% to 8%, 2.5% to 6%, or 2.75% to 6% by weight.

[0041] The aerated confectionery filling comprises 30% to 90% sugar by weight, for example 40% to 90% sugar by weight. In some embodiments, the sugar is present at 40% to 80%, 40% to 70%, 50% to 90%, 50% to 90%, or 60% to 90% by weight. In some embodiments, the sugar is present at 70% to 90% by weight, for example 75% to 90% by weight, for example 80% to 90% by weight.

[0042] In some embodiments, the sugar is a sugar syrup. Suitable sugar syrups include glucose syrup, preferably 40-70 dextrose equivalent ("DE") glucose syrup, fructose glucose syrup (sometimes also called glucose-fructose syrup, isoglucose, or fructose corn syrup), high fructose syrup, corn syrup, oat syrup, rice syrup, or tapioca syrup, or a mixture of any two or more of these syrups.

[0043] The examples show that undesirable crystallization of sugar in aerated confectionery fillings is reduced or avoided when the sugar contains or is composed of two or more different sugars. In one embodiment, the blend of different sugars is provided by invert sugar having a sugar inversion (i.e., degree of hydrolysis) of at least 10%, but less than 70%, less than 60%, less than 50%, or less than 40%. In some embodiments, the sugar is invert sugar with a sugar inversion (i.e., degree of hydrolysis) of 20% to 60%, 30% to 50%, or 40% to 50%. Invert sugar with incomplete inversion (hydrolysis) is known as partially inverted sugar.

[0044] The sugar mixture in the confectionery may comprise a mixture of at least one reducing sugar and at least one non-reducing sugar. Sucrose is a non-reducing sugar, while dextrose and fructose are reducing sugars. Partially inverted syrup comprises sucrose (a non-reducing sugar), dextrose (a reducing sugar), and fructose (a reducing sugar). The sugar in the aerated confectionery preferably comprises at least 10% but less than 70% reducing sugar, with the remainder being non-reducing sugar. In some embodiments, the sugar comprises 10% to 60% reducing sugar, 20% to 60% reducing sugar, or 30% to 50% reducing sugar. Examples demonstrate the use of a sugar mixture comprising 40% to 50% by weight (specifically, 41% to 49% by weight) of reducing sugar. The mixture of reducing and non-reducing sugars may be provided as partially inverted sugar syrup.

[0045] Fully hydrolyzed (about 97% converted) invert syrup, in which essentially all of the sucrose has been broken down into dextrose and fructose, may crystallize in the aerated product. Partially hydrolyzed syrups, e.g., more than 10% but less than 70%, preferably less than 60% hydrolyzed (inverted) syrups, are more stable and resistant to crystallization in the present invention.

[0046] The invert sugar may be a fully inverted sugar syrup, which contains only glucose and fructose, or preferably a partially inverted sugar syrup, which contains glucose, fructose, and sucrose.

[0047] In one embodiment, the sugar in the confectionery filling comprises or consists of partially hydrolyzed invert syrup. In another embodiment, the sugar comprises or consists of a mixture of sucrose, partially or fully inverted syrup, and glucose. In a further embodiment, the sugar comprises or consists of a mixture of sucrose, fructose, and glucose.

[0048] Accordingly, according to the invention, mixtures of sugars are preferably used.

[0049] The presence of fructose in the sugar mix is ​​highly preferred. Preferably, 10% to 50% by weight of the sugars (i.e., 1 / 10 to 1 / 2, preferably at least 1 / 5) is fructose. More preferably, about 15% to 40%, more preferably 20% to 30%, e.g., 20% to 25% by weight of the sugars is fructose. This can be achieved either by blending various sugar-rich ingredients (e.g., powdered sugar, starch-derived syrup, or invert sugar syrup) or by using a partially inverted sugar syrup containing sucrose, dextrose, and fructose.

[0050] In a preferred embodiment, between 20% and 65% by weight of the sugars in the aerated confectionery filling are glucose (including dextrose and glucose / dextrose mixtures), more preferably between 25% and 65% by weight, more preferably between 30% and 60% by weight, and more preferably between 35% and 55% by weight of the sugars in the aerated confectionery filling.

[0051] Because glucose and dextrose are dextrorotatory, they can be freely substituted for each other (i.e., when glucose is used, it can be completely or partially replaced by dextrose without any change in effect), and therefore, preferably, in this application, the term "glucose" should be interpreted generally to encompass glucose and dextrose, as well as mixtures thereof.

[0052] In preferred embodiments, 0% to 60% by weight of the sugar in the aerated confectionery filling is sucrose. More preferably, 0% to 55% by weight, and 2% to 40% by weight of the sugar in the aerated confectionery filling. The presence of sucrose is less important than the contribution of fructose disclosed above.

[0053] In preferred embodiments, 0% to 20% by weight of the sugars in the aerated confectionery filling is maltose. More preferably, 0% to 15% and 2% to 12% by weight of the sugars in the aerated confectionery filling. The presence of maltose is less important than the contribution of fructose disclosed above.

[0054] In a preferred embodiment, the confectionery comprises a sugar mix in an aerated confectionery filling, the confectionery comprising, by weight of the composition, from 0% to 30% sucrose, from 5% to 30% glucose syrup, and from 35% to 75% fructose glucose syrup.

[0055] In a preferred embodiment, the aerated confectionery filling comprises a sugar mix, the aerated confectionery filling comprising, by weight based on the weight of the aerated confectionery filling, 0.0% to 20% sucrose, 5.0% to 25% glucose syrup, and 20% to 55% fructose glucose syrup.

[0056] In a preferred embodiment, the aerated confectionery filling comprises a sugar mix, the aerated confectionery filling comprising, by weight based on the weight of the aerated confectionery filling, 0.0% to 15% sucrose, 7.5% to 20% glucose syrup, and 25% to 50% fructose glucose syrup.

[0057] In a preferred embodiment, the aerated confectionery filling comprises a sugar mix, the aerated confectionery filling comprising, by weight based on the weight of the aerated confectionery filling, 0.0% to 15% sucrose, 7.5% to 15% glucose syrup, and 30% to 45% fructose glucose syrup.

[0058] In a preferred embodiment, the aerated confectionery filling comprises a sugar mix, the confectionery comprising 5% to 30% by weight of sucrose, 5% to 30% by weight of glucose syrup, and 35% to 75% by weight of fructose glucose syrup.

[0059] In a more preferred embodiment, the aerated confectionery filling comprises a sugar mix, the confectionery comprising 10% to 25% by weight sucrose, 10% to 25% by weight glucose syrup, and 45% to 65% by weight fructose glucose syrup.

[0060] In a preferred embodiment, the aerated confectionery filling comprises from 40% to 85% by weight, preferably from 50% to 80% by weight, more preferably from 60% to 80% by weight of total monosaccharides and disaccharides.

[0061] When sugar syrup is used, the sugar syrup can conveniently provide the aqueous component of the confectionery, such that additional water is not required. For example, in some embodiments, the confectionery of the present invention can consist essentially of sugar syrup, agglomerated protein, and one or more flavorings. In some embodiments, the confectionery comprises, consists of, or consists essentially of 50% to 90% (e.g., 65% to 90%) by weight of invert sugar (partial or full) syrup, 1% to 8% (e.g., 2% to 6%) by weight of agglomerated protein, with the remainder provided by flavorings or other food additives.

[0062] As shown in the examples, stable aerated confections composed of sugar syrup, agglomerated whey protein, and flavorings have been provided. In some embodiments, the syrup may be present in an amount of 50% to 90%, 65% to 90%, 75% to 90%, or 90% to 90% by weight. The protein may be present in any amount described herein, e.g., 1% to 8%, 2% to 6%, or 3% to 5%, e.g., about 2.5% or more, about 3% or more, about 4% or more, or about 5% by weight. The flavoring may be present in an amount of 1% to 30% by weight of the confection, e.g., 5% to 25% or about 10% to 20% by weight.

[0063] In some embodiments, the total amount of sugar in the aerated confectionery filling is between 60% and 80% by weight, or between 60% and 70% by weight.

[0064] The aerated confectionery filling of the present invention is stabilized by aggregated proteins. Therefore, additional food additives, such as gelling or setting agents, can optionally be included, but are not required. Because the aerated confectionery filling provides a desirable texture and mouthfeel, fat is not required and can be omitted, providing a healthier, fat-free product. Accordingly, in some embodiments, the aerated water-based confectionery filling is substantially free of or completely free of fat, hydrocolloids, gelling or setting agents, and / or thickeners.

[0065] In the present invention, the term "substantially or completely free" preferably means that the aerated confectionery filling contains 3% or less, 2% or less, 1% or less, less than 0.1% or, most preferably, 0% by weight of the ingredient in question.

[0066] In some highly preferred embodiments, the aerated confectionery filling comprises no more than 3% by weight, no more than 2% by weight, no more than 1% by weight, less than 0.1% by weight, or most preferably 0% by weight fat.

[0067] In some embodiments, the aerated confectionery filling comprises no more than 3%, no more than 2%, no more than 1%, less than 0.1%, or 0% by weight of a solidifying agent, such as gelatin or pectin.

[0068] The aerated confectionery filling of the present invention does not require an egg-based whipping agent, such as egg white, or purified proteins, such as albumin, from egg whites. Accordingly, in some embodiments, egg proteins are absent from the aerated confectionery filling of the present invention. In some embodiments, the aerated confectionery filling is substantially or completely free of egg proteins. In some highly preferred embodiments, the water-based aerated confectionery filling is substantially or completely free of any egg-derived ingredients. In some highly preferred embodiments, the aerated confectionery filling contains 3% or less by weight, 2% or less by weight, 1% or less by weight, less than 0.1% by weight, or most preferably 0% by weight of egg-derived ingredients.

[0069] The aerated confectionery filling of the present invention does not require the addition of surfactants. Proteins preferably provide the necessary interfacial and / or plateau boundary stabilization. Thus, in some embodiments, no surfactants are added. In one embodiment, no artificial, synthetic, or chemical surfactants are present. In one embodiment, the aerated confectionery filling of the present invention has less than 0.1% by weight of surfactants or no detectable surfactants.

[0070] In a preferred embodiment, the aerated confectionery filling of the present invention does not require a non-protein stabilizer, preferably a non-aggregated protein stabilizer.

[0071] Preferably, no fat is present in the aerated confectionery filling and therefore no fat emulsifier is required, hi one embodiment, the aerated confectionery filling of the present invention does not contain an emulsifier.

[0072] The aerated confectionery filling of the present invention does not require fiber. In one embodiment, the aerated confectionery filling of the present invention is very low in fiber or fiber-free.

[0073] In some embodiments, the aerated water-based confectionery filling has a bulk viscosity of at least 10 Pa.s, for example, 10-50 Pa.s, or preferably 10-25 Pa.s. More preferably, the confectionery filling has a viscosity of about 10-20 Pa.s, most preferably 10-18 Pa.s, or 10-16 Pa.s.

[0074] The above viscosities can be evaluated, preferably at 25°C, as described below. The rheological properties of the non-aerated masses were measured by performing oscillatory rheology measurements. These measurements were performed using a Physica MRC 500 rheometer (Anton Paar) equipped with a sanded couette geometry (CC27-SN23479) and a Peltier system for temperature control. The couette geometry consisted of a lower outer barrel (cup) (radius 14.46 mm) and an upper inner barrel (bob) system (radius 13.33 mm, length 40 mm). The samples were covered with low-viscosity silicone oil (Sigma Aldrich Ltd, Singapore) to prevent evaporation during the measurements. The samples were allowed to stand at 25°C for 5 minutes before the experiment began. The frequency (1 Hz) and strain (0.5%) applied during the oscillatory shear measurements were selected within the linear response regime.

[0075] The aerated confectionery can be very significantly aerated, with an overrun of at least 50%, such as about 100% or more. In some embodiments, the overrun can be at least 125% or at least 150%. In some embodiments, the overrun can be as high as 500%.

[0076] The overrun is preferably 60% to 200%, more preferably 60% to 160%. The overrun rate refers to the degree of expansion resulting from the amount of air entrained in the product during aeration. For example, an overrun of about 100% means that air occupies 50% of its volume.

[0077] In some embodiments, the confectionery is 0.9 gr / cm 3 Below, 0.8gr / cm 3 For example, 0.6gr / cm 3 Below, for example, about 0.4 g / cm 3 By controlling the upper density limit, the whipping ability of the aerated water-based confectionery filling composition is preferably optimized. A lower bulk density number means more aeration. In some embodiments, the confectionery is aerated to a bulk density of 0.1 gr / cm. 3 or more, for example, 0.2gr / cm 3 or more, for example, 0.3 g / cm 3 The composition is aerated to a bulk density of 0.1 gr / cm or greater. Controlling the lower density limit optimally controls the flow characteristics required for depositing such compositions into confectionery products. Thus, in an embodiment, the bulk density is 0.1 gr / cm or greater. 3 ~0.9gr / cm 3 , e.g. 0.2gr / cm 3 ~0.8gr / cm 3 The term bulk density is used when the density includes the total volume, i.e., includes the pores (or voids or gas, etc.) present in the aerated water-based confectionery filling.

[0078] In a preferred embodiment, the bulk density is preferably 0.4 gr / cm 3 ~0.8gr / cm 3 , more preferably 0.45gr / cm 3 ~0.75gr / cm 3 , most preferably 0.50 gr / cm 3 ~0.70gr / cm 3As shown in the examples, these density ranges provide the balance between whipability and flow properties necessary for depositing such compositions into confectionery products, preferably confectionery shells.

[0079] The aerated water-based confectionery filling of the present invention preferably comprises one or more flavorings. Preferably, these flavorings contribute more than just flavoring to the composition, such as bulking, nutritional properties, etc., i.e., preferably, these flavorings are not high-intensity flavoring compositions. The flavorings preferably are consistent with the low-acid / neutral (pH 5.6 or greater) nature of the confectionery. Such flavorings may comprise or consist of cocoa (e.g., cocoa powder), chocolate, vanilla, milk, and / or nut-based flavors (e.g., hazelnut, peanut, etc.). The flavorings may comprise 1% to 30% by weight of the confectionery, for example, about 10% to 20% or 1% to 10%, optionally 10% to 30%, or 1% to 10%. If a high intensity flavoring is required, a lower amount is used, preferably 0.01% to 5% or 0.05% to 2.5% by weight.

[0080] The aerated water-based confectionery filling is stable. By stable, we mean that the confectionery has an acceptable shelf life between the time of manufacture and the time of consumption by the consumer, resulting in an acceptable appearance, taste, and texture at the time of consumption. For a mousse, stable means that the mousse is recognizable as a single mass, has not begun to visibly separate into a liquid phase (i.e., no noticeable liquid separation has occurred), and has not undergone visible sugar crystallization.

[0081] Preferably, the aerated confectionery filling is stable for at least one month. Stability is typically determined by what consumers consider acceptable, but can also be formally assessed based on liquid separation stability, sugar crystallization, and / or mousse foam coarsening, as described in the Examples herein.

[0082] Simply put, liquid separation in a mousse or foam refers to the accumulation of liquid at the bottom of the foam or mousse. A stable mousse or foam is one that does not have any visible pooling of liquid after a set time. Thus, a mousse that is stable for 3 months will not show any visible pooling of liquid at the 3 month time point.

[0083] In some embodiments, the aerated water-based confectionery filling is stable for at least 3 months, preferably at least 6 months.

[0084] Stability can be assessed at ambient temperature, preferably 20°C or 18°C, or at refrigerated temperature, preferably 4°C.

[0085] In a preferred embodiment, the aerated water-based confectionery fillings of the present invention are neither frozen nor baked, i.e., the present invention relates to compositions at ambient or refrigerated temperatures, preferably above 0° C. and below 100° C. Freezing or baking provides compositions that are essentially different from the aerated, "foamy" mouthfeel desired for the water-based compositions of the present invention. Freezing provides a solidified mixture, and baking a water-based protein mixture may result in a texture more similar to meringue.

[0086] In an alternative embodiment, the confectionery of the present invention may be frozen to provide a frozen confectionery. This freezing can be achieved using well-known techniques, for example, using a freezer at -20°C to -18°C for a period of 2 to 6 hours. However, more preferred embodiments are ambient or refrigerated products.

[0087] In one embodiment, the aerated water-based confectionery filling of the present invention comprises 5% to 25% by weight of flavoring, 2% to 4% by weight of agglomerated whey protein isolate, and 60% to 80% by weight of invert sugar syrup, the inversion rate of which is preferably greater than 50% but less than 70%, preferably between 55% and 65%.

[0088] A further aspect of the present invention provides confectionery products comprising the aerated water-based confectionery filling of the present invention. Preferably, the aerated water-based confectionery filling forms a chocolate, candy, or sweet filling. Accordingly, one embodiment provides an aerated water-based confectionery partially surrounded by chocolate or a chocolate analog. One embodiment provides an aerated water-based confectionery completely surrounded by chocolate or a chocolate analog. One embodiment provides an aerated water-based confectionery encased in chocolate or a chocolate analog. One embodiment provides an aerated water-based confectionery filling at least partially or completely surrounded or encased in a chocolate or chocolate analog, preferably a chocolate shell. In a preferred embodiment, encasing or encasing includes having 40% to 100% (closed shell), preferably 50% to 100%, more preferably 75% to 100% of the surface area of ​​the filling enclosed by the shell.

[0089] A further aspect of the present invention provides a method for producing an aerated water-based confectionery filling, comprising introducing air into a liquid mass, the liquid mass having a pH of at least 5.6 and a water activity of less than 0.67, preferably greater than 0.45, the liquid phase comprising at least 30% by weight of sugar and 1% to 8% by weight of protein.

[0090] The step of introducing air into the liquid phase can include mechanical introduction of air (eg, whipping) or gas injection (eg, nitrogen gas).

[0091] A further aspect of the present invention provides a method of forming an aerated confectionery filling. DETAILED DESCRIPTION OF THE INVENTION

[0092] The present inventors have developed a surprising technology that advances understanding of the feasibility of aerated water-based confectionery fillings, such as fillings for chocolate, which are desired by consumers, particularly in chocolate products.

[0093] Detailed investigations by the inventors have revealed that the undesirable liquid separation of a mousse is inversely proportional to the bulk viscosity of the liquid filling.

[0094] The inventors conducted systematic studies to address key hypotheses: how to stabilize mousses at low acidic / neutral pH using aggregated proteins, how to prevent liquid separation of mousses by controlling plateau boundary viscosity, and how to prevent crystallization of sugars in humectant mixes by limiting the concentration of a single sugar below its saturation.

[0095] The results of these extensive studies showed that heat-induced aggregation of whey proteins surprisingly improved foam performance, with increased content of aggregated proteins exhibiting superior stability.

[0096] A significant scientific challenge has been how to physically stabilize aqueous mousses against liquid separation and coarsening, and how to prevent sugar crystallization during the mousse's shelf life.

[0097] Mousses undergo two main types of destabilization: i) liquid separation from the bubbles, and ii) coarsening of the bubble size distribution due to coalescence and Ostwald ripening, which is the migration of air from small bubbles to larger bubbles due to Laplace pressure differences.

[0098] Without being bound by theory, liquid separation at the plateau boundary of a mousse can be slowed by increasing the bulk liquid viscosity and reducing liquid flow between adjacent bubbles (via i) sugar type, ii) moisture content (or water activity), iii) temperature, or iv) hydrocolloids, and / or v) clogging / blocking the plateau boundary with protein aggregates, restricting flow.

[0099] Coarsening of mousse bubbles can be retarded by i) having a viscoelastic interface, which can provide resistance to bubble contraction, preventing coalescence and retarding Ostwald ripening.

[0100] Crystallization of the aqueous phase, humectant sugar mix, can be prevented by adjusting the total concentration of single small sugars, either by controlling the degree of sugar inversion or by using a blend of different sugars.

[0101] The data presented in the Examples demonstrate the validity of these approaches to physically stabilizing aqueous mousses at ambient temperatures.

[0102] The present invention provides an aerated water-based confectionery filling having a pH of 5.6 or greater and a water activity of less than 0.67. The confectionery contains sugar and protein. The protein is thermally denatured and preferably aggregates during processing by applying heat at a given pH. The protein stabilizes the aerated water-based confectionery filling. The confectionery preferably contains 30% to 90% by weight of sugar and 1% to 8% by weight of aggregated protein.

[0103] One aspect of the present invention provides an aerated confectionery filling product, preferably a foam or mousse, made using whey protein isolate (WPI) or whey protein concentrate (WPC), the aerated confectionery filling product having an Aw of 5.6 or greater, a high viscosity due to 30% to 90% by weight of sugar, and an Aw of less than 0.67, preferably 0.5 to 0.64 or 0.5 to 0.59. The product is stabilized by denaturing whey protein and preferably contains no hydrocolloid / thickener (or contains only optional hydrocolloid / thickener).

[0104] Without wishing to be bound by theory, it is believed that viscosity controls liquid separation in these foams. Aerated products are stable for several months at temperatures from 4° C. up to room temperature without liquid separation.

[0105] Generally, in the field of confectionery, flavors and colors are added to enhance the taste and visual appeal of the product. These additives are generally strong and are added as highly active ingredients in small amounts in a water-based or oil-based matrix depending on the solubility of the active ingredient. In embodiments where the aerated water-based confectionery filling includes additives (preferably colorants and / or flavors, preferably compounds added only to provide color and / or flavor, i.e., compounds that do not provide significant nutritional, bulking, or other properties), the additives are water-soluble (i.e., not oil-soluble). The term "soluble" is understood to have the meaning understood in the art, i.e., the ability to dissolve in a particular medium at ambient conditions, preferably at 20°C.

[0106] Denatured proteins The examples show the stabilization of aerated compositions with heat-denatured proteins.In particular, it has been shown that the liquid separation stability of foams is enhanced by the higher level of heat-denatured whey protein from whey protein isolate.Heat aggregation has also been shown to enhance low-shear bulk viscosity, stabilizing mousse.

[0107] The present invention generally relates to the use of proteins, which are heat-denatured and preferably aggregated proteins, in particular aggregated whey proteins, to produce stabilized foams under low acid / neutral pH conditions in high sugar, optionally fat-free systems.

[0108] The aggregated protein is preferably a whey protein. The aggregated protein may be provided by a whey protein isolate or a whey protein concentrate, conditions for which are known in the art.

[0109] An example of a whey protein isolate (WPI) is BiPrO® 9500, commercially available from Agropur Inc. (Eden Prairie, MN 55344 USA). Whey protein isolates, such as BiPrO® 9500, are preferably produced from concentrated, spray-dried, fresh sweet dairy whey. The whey protein isolate is preferably lactose-free, based on product labeling regulations in the United States regarding sugars and carbohydrates in products, and contains less than 0.5 g per serving as "0 g" or "Sugar Free." The whey protein isolate preferably contains up to 3% by weight ash, 1% by weight fat, 0.5% by weight lactose, and 5% by weight moisture. The whey protein isolate is preferably about 85% to 95% by weight (e.g., 90% by weight) protein, primarily consisting of β-lactoglobulin and α-lactalbumin.

[0110] Another commercially available whey protein isolate that can be used in accordance with the present invention is the "WPI" product available from Sachsenmilch Leppersdorf GmbH, Leppersdorf, Germany. Such a product preferably contains about 0.1% by weight fat, about 90% by weight protein (about 92% by weight of dry matter), about 1.8% by weight lactose, up to 3% by weight ash, and 4% by weight water.

[0111] Whey protein isolates are preferably undenatured and soluble over a pH range of pH 2 to pH 9. Therefore, aggregation of the WPI is preferably required for use in the present invention.

[0112] An example of a whey protein concentrate (WPC) is the WPC80 product commercially available from Fonterra (Heerenveen, Netherlands). WPC is preferably about 75% to 85% by weight protein (e.g., about 80% by weight), with small amounts of fat (e.g., 5% by weight), moisture (e.g., 5% by weight), ash (e.g., 3% by weight), and lactose (e.g., 5% by weight).

[0113] The protein is heat denatured, preferably aggregated, for example by heating to a temperature of 50°C or higher, 60°C or higher, 70°C or higher, or 80°C or higher, for example, 70°C to 85°C.

[0114] In preferred embodiments, the aggregation may be carried out for a period of more than 2 minutes, more than 5 minutes, or more than 10 minutes. For example, the period may be less than 1 hour, less than 45 minutes, or less than 30 minutes. For example, from 2 minutes to 1 hour.

[0115] In some embodiments, the protein is present in an amount of at least 2% by weight of the aerated confectionery filling, optionally at least 2% or at least 2.2% or at least 3% or 3.3% by weight. Favorable effects can be obtained with high concentrations of aggregated protein.

[0116] sugar The examples also demonstrate the use of sugars to stabilise against draining, particularly the interplay of temperature, moisture content and sugar type to control draining of the mousse.

[0117] Mousse destabilization caused by liquid separation can be controlled by controlling bulk viscosity. Undesirable sugar crystallization can also be controlled by sugar blending. These features, when combined, provide an aerated confectionery filling that is stable for weeks or months, e.g., 3 months or more.

[0118] The aerated confectionery filling is preferably high in sugar, for example, containing 40% to 90% sugar by weight, hi some embodiments, the total amount of sugar in the aerated confectionery filling is 60% to 80% by weight.

[0119] In some embodiments, the sugar is a sugar syrup. Suitable sugar syrups include glucose syrup, preferably between 40 and 70 dextrose equivalents ("DE"), fructose glucose syrup, high fructose syrup, corn syrup, oat syrup, rice syrup, or tapioca syrup. Mixtures of two or more of these syrups can be used.

[0120] Such syrups are well known in the art. Glucose syrups are well known in the art and are obtained by hydrolysis of starch, generally vegetable starch. Glucose syrups are described in Glucose Syrups, Technology and Applications, Peter Hull, Wiley-Blackwell 2010.

[0121] In a preferred embodiment, the glucose syrup has a DE value in the range of 35-95, preferably in the range of 35-70 or 40-70, more preferably in the range of 35-63.

[0122] Similarly, fructose glucose syrup is prepared from the hydrolysis of starch, typically vegetable starch, followed by isomerization to produce fructose. Similar to the preparation of conventional corn syrup, the starch may be enzymatically degraded to glucose. To produce fructose corn syrup, the corn syrup is further treated with D-xylose isomerase to convert some of its glucose to fructose. Common syrups in commercial use are "HFCS 42" and "HFCS 55," nomenclature designations referring to compositions with 42% and 55% dry weight fructose, respectively, with the remainder typically being glucose, or glucose and some amount of other carbohydrates.

[0123] In a preferred embodiment, the fructose glucose syrup contains approximately 5% to 75% by weight, preferably 20% to 70% by weight, more preferably 30% to 60% by weight, more preferably 35% to 55% by weight of fructose, these percentages being based on dry solids.

[0124] In a preferred embodiment, the fructose glucose syrup contains approximately 5% to 75% by weight, preferably 20% to 70% by weight, more preferably 30% to 60% by weight, and more preferably 35% to 55% by weight of glucose, these percentages being based on dry solids.

[0125] Undesirable crystallization of sugar in aerated confectionery fillings can be avoided when the sugar comprises or consists of at least two different sugars, preferably including fructose. A suitable blend of sugars is provided by invert sugar with a sugar inversion of at least 10%, but less than 70%, less than 60%, less than 50%, or less than 40%. A sugar inversion of 40% to 50% has been shown in the examples to provide desirable results. In some embodiments, the sugar is invert sugar with a sugar inversion (i.e., degree of hydrolysis) of 20% to 60%, 30% to 50%, or 40% to 50%.

[0126] The presence of fructose in the sugar mix is ​​highly preferred. Preferably, 10% to 50% by weight of the sugars (i.e., 1 / 10 to 1 / 2, preferably at least 1 / 5) is fructose. More preferably, about 20% to 30%, e.g., 20% to 25% by weight of the sugars is fructose. This can be achieved either by blending various sugar-rich ingredients (e.g., powdered sugar, starch-derived syrup, or invert sugar syrup) or by using a partially inverted sugar syrup containing sucrose, dextrose, and fructose.

[0127] In a preferred embodiment, the aerated confectionery filling comprises a sugar mix, the confectionery comprising 5% to 30% by weight of sucrose, 5% to 30% by weight of glucose syrup, and 35% to 75% by weight of fructose glucose syrup.

[0128] In a more preferred embodiment, the aerated confectionery filling comprises a sugar mix, the confectionery comprising 10% to 25% by weight sucrose, 10% to 25% by weight glucose syrup, and 45% to 65% by weight fructose glucose syrup.

[0129] Because sucrose is a non-reducing sugar and dextrose and fructose are reducing sugars, the mixture of sugars in the confectionery can also be specified as a percentage of reducing sugars. Accordingly, the sugars in the aerated confectionery filling preferably contain at least 10% but less than 70% reducing sugars, with the remainder being non-reducing sugars. In some embodiments, the sugars contain 10% to 60% reducing sugars, 20% to 60% reducing sugars, or 30% to 50% reducing sugars. Examples demonstrate the use of sugar mixtures containing 40% to 50% by weight (specifically, 41% to 49% by weight) of reducing sugars. The mixture of reducing and non-reducing sugars may also be provided as a partially inverted sugar syrup.

[0130] Fully hydrolyzed (about 97% converted) invert syrup, in which essentially all of the sucrose has been broken down into dextrose and fructose, may crystallize in the aerated product. Partially hydrolyzed syrups, e.g., more than 10% but less than 70%, preferably less than 60% hydrolyzed (inverted) syrups, are more stable in the present invention and do not crystallize.

[0131] In one embodiment, the sugar comprises or consists of partially hydrolyzed invert syrup. In another embodiment, the sugar comprises or consists of a mixture of sucrose, partially or fully inverted syrup, and glucose. In a further embodiment, the sugar comprises or consists of a mixture of sucrose, fructose, and glucose.

[0132] Accordingly, according to the invention, a mixture of sugars is preferably used, preferably comprising fructose.

[0133] The invert sugar may be a fully inverted sugar syrup, which contains only glucose and fructose, or preferably a partially inverted sugar syrup, which contains glucose, fructose, and sucrose.

[0134] Accordingly, a balance of sugars or a mixture of sugars is preferably provided.

[0135] Examples of mixtures of sugars used in the examples include mixtures of sucrose, invert syrup (which itself contains sucrose, glucose and fructose) and glucose.

[0136] The "221" partially inverted sugar syrup used in some of the examples is available as "Partial Invert Syrup 221" from British Sugar plc, Peterborough, United Kingdom. This syrup is a pale straw-colored, white sugar-water beverage made from sugar beets. This syrup contains 41-49% reducing sugars as measured by Lane & Eynon titration using Fehling's solution and methylene blue indicator. Invert 221 is a partially inverted sugar syrup and therefore contains a percentage of unhydrolyzed sucrose, along with equal fractions of fructose and dextrose. Compared to fully inverted sugar syrup (fructose and dextrose only), Invert 221 has a lesser tendency to crystallize.

[0137] An alternative to IS221 is a mix of sucrose and fructose-glucose syrup.

[0138] In some embodiments, the total amount of sugar in the aerated confectionery filling is between 60% and 90% by weight, for example between 75% and 85% by weight.

[0139] In a preferred embodiment, the aerated confectionery filling comprises from 40% to 85% by weight, preferably from 50% to 80% by weight, more preferably from 60% to 80% by weight of total monosaccharides and disaccharides.

[0140] process The present invention provides a method for making a confectionery composition comprising an aerated water-based confectionery filling comprising chocolate or a chocolate analog, the method comprising: (i) providing an aqueous solution of sugar; (ii) adding a protein to the aqueous solution to provide a solution having a pH of 5.6 or greater; (iii) heating the mixture to at least 50°C, preferably at least 60°C, more preferably 70°C to 95°C to denature the protein; (iv) cooling the mixture; (v) aerating the cooled mixture to provide an aerated water-based confectionery filling; (vi) depositing the aerated water-based confectionery in a chocolate or chocolate analog shell; The present invention provides a method comprising:

[0141] In one embodiment, the aqueous sugar solution is a mixture of sugar and water. In a preferred embodiment, the aqueous sugar solution is a sugar syrup.

[0142] The protein is heat-denatured, preferably aggregated. The protein is preferably denatured by heating, for example, to a temperature of 50° C. or higher, 60° C. or higher, 70° C. or higher, or 80° C. or higher, for example, between 50° C. and about 100° C., between 60° C. and about 95° C., between 70° C. and 90° C., for example, between 75° C. and about 85° C. In a preferred embodiment, the heat denaturation results in the formation of aggregates.

[0143] In preferred embodiments, the denaturation may be carried out for a period of more than 2 minutes, more than 5 minutes, or more than 10 minutes. For example, the period may be less than 1 hour, less than 45 minutes, or less than 30 minutes, for example, from 2 minutes to 1 hour.

[0144] In a preferred embodiment, step (iii) results in a solution having a degree Brix of 73 to 83 Brix, preferably 75 to 81 Brix, preferably 76 to 81 Brix, most preferably 77 to 79 Brix.

[0145] Those skilled in the art will recognize that degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. 1 degree Brix means that 1 gram of sucrose is present in 100 grams of solution, and this solution strength is expressed as a percentage by mass. Degree Brix can be measured, for example, by a refractometer.

[0146] In a preferred embodiment, the mixture is cooled to below 80°C, preferably below 70°C, more preferably below 60°C, most preferably below 50°C, above 5°C, preferably above 15°C, most preferably above 25°C, between 5°C and 80°C, preferably between 15°C and 70°C, more preferably between 15°C and 55°C, most preferably between 20°C and 40°C.

[0147] In preferred embodiments, other ingredients (e.g., flavors and / or colors) may be added at any appropriate time, for example, either before or after aeration, if applicable.

[0148] Formation of the casing and deposition within the casing may be accomplished by methods known in the art.

[0149] aeration The creation of a mousse involves the introduction of gas into the liquid phase, either by mechanically introducing air (whipping) or by injecting gas, or both. The term "aerated" is used to encompass gases other than air as well as air, as is standard in the art of food aeration. Examples include nitrogen, carbon dioxide, and nitrous oxide. High sugar environments present challenges to the ability to mechanically introduce air because sugar solutions are very viscous, but temperature can control this by having zones within the process. When air is introduced to the liquid surface, active molecules must rapidly adsorb to the interface to prevent the bubbles from bursting. To be effective in stabilizing bubbles, such emulsifiers must rapidly adsorb to the interface under convective mixing and form strong interfacial films to resist the Marangoni effect and prevent bubble coalescence when a plateau boundary is reached at liquid separation.

[0150] The present inventors have created an ambient stable aqueous mousse for confectionery fillings.

[0151] The aerated confectionery filling is packed into a chocolate shell or coating. In some embodiments, bonbon shells can be used, and in other embodiments, tablets can be used. In some embodiments, the present invention provides confectionery products containing the aerated filling according to the present invention. By "chocolate," the present invention includes the use of white chocolate, dark chocolate, and milk chocolate or mixtures thereof, as well as chocolate analogs, such as compound chocolate. Chocolate analogs also include "plant-based" chocolate alternatives (i.e., in which milk-based ingredients are replaced with plant alternatives, including, for example, pea or oat ingredients / materials).

[0152] Existing equipment can be used to produce the aerated confectionery filling according to the present invention, and optionally to fill the chocolate shell with the confectionery. The capacity to produce the filling is required in addition to the usual production capacities for filled chocolate products (shell making, depositing, backing off). Filling production requires the mixing and cooking of water-based ingredients and their subsequent aeration. Preparation of the filling mass can be carried out in a batch tank with heating capacity to 80-90°C. Filling aeration can be carried out in a continuous aeration device (e.g., Mondomix) connected to a dedicated water-based line with a CIP system.

[0153] Confectionery filling composition As noted above, the aerated water-based confectionery filling of the present invention, also referred to herein as an "aerated water-based confectionery" or "aerated confectionery" or "confectionery filling," is preferably a composition for providing a filling for a confectionery product.

[0154] The filling composition of the present invention may be a confectionery filling for use in a composite product, such as a sandwich, biscuit, wafer, or other composite confectionery product. The filling composition may also provide a topping or spread, for example, for use on top of the composite product.

[0155] However, the most advantageous use of the filling composition of the present invention is as a filling in chocolate or chocolate analog products.

[0156] This use is advantageous because the present invention increases stability without significantly affecting the texture or sensory attributes of the filling and final product, which is particularly important for confectionery products where the eating experience is crucial to the product.

[0157] Furthermore, due to the relatively long shelf life of chocolate and chocolate analogues, long shelf life stability is important for fillings; 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 are particularly important for confectionery products, as moisture leakage can lead to product spoilage.

[0158] 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, e.g. compound) product.

[0159] The present invention provides a filled chocolate shell or a filled chocolate analog shell filled with a filling of the present invention.

[0160] In a preferred embodiment, the filling of the present invention is not included in a food product that is unbaked, ie, requires further cooking after the filling is deposited.

[0161] In one embodiment there is provided a filled food product, preferably a filled chocolate product, preferably a chocolate shell, filled with a filling of the present invention, wherein the filling of the present invention constitutes 5-95% by weight of the product, preferably 10-90%, preferably 20-70%, or 30-50%.

[0162] Preferably, the remainder of the product is a chocolate-like material, such as a compound or chocolate shell, that substantially surrounds (e.g. completely surrounds) the product. Thus, in one embodiment, the chocolate-like material may constitute 5-95%, preferably 10-90%, preferably 30-80%, or 50-70% of the product weight.

[0163] Another embodiment of the present invention provides chocolate confectionery products, such as pralines, chocolate shell products, truffles, filled tablets, and / or chocolate-coated wafers or biscuits, any of which may or may not be layered, comprising a filling of the present invention surrounded by an outer layer of chocolate product. The chocolate coating may be applied or made by any suitable means, such as enrobing, cold stamping (frozen cone, cold forming, etc.), or molding.

[0164] The above embodiments relating to chocolate products containing fillings are highly preferred.

[0165] 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 comprising a cocoa solids content of 25% to 35% by weight, together with a dairy component (such as milk powder), may be informally referred to herein as "milk chocolate" (this term includes similar chocolate products containing similar amounts of cocoa solids or substitutes thereof). Regardless of any other legal provisions that may be used, compositions of the present invention comprising a cocoa solids content of more than 35% by weight (up to 100% (i.e., pure cocoa solids)) may also be informally referred to herein as "dark chocolate" (this term includes similar chocolate products containing similar amounts of cocoa solids or substitutes thereof).

[0166] As used herein, the term "chocolate" means any product (and / or ingredients thereof, if that is the 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 substitutes (CBR).

[0167] 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 (unless the context clearly indicates otherwise) means a chocolate-like analog characterized by the presence of any amount of cocoa solids (including cocoa liquor / mass, cocoa butter, and cocoa powder).

[0168] As used herein, the term "chocolate product" refers to chocolate, compounds, and other related materials, including cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (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.

[0169] It will also be understood that unless the context clearly indicates otherwise, any one chocolate product can be substituted for any other chocolate product in the present invention, 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).

[0170] In another preferred embodiment of the present invention, the food product comprises a multi-layer coated chocolate product comprising multiple layers of wafers, chocolate products, biscuits, and / or baked goods, with a filling sandwiched therebetween, and with at least one layer or coating being a chocolate product (e.g., chocolate). Most preferably, the multi-layer product comprises a chocolate product confectionery product (e.g., as described herein) selected from sandwich biscuits, cookies, wafers, muffins, extruded snacks, and / or pralines. One example of such a product is a multi-layer laminate of baked wafer and / or biscuit layers sandwiching a filling and coated with chocolate.

[0171] According to another aspect, there is provided a composite product comprising the filling composition according to the present invention. The composite product may be, for example, a sandwich, biscuit, cracker, wafer, or bakery food product comprising the filling composition of the present invention as a filling or topping.

[0172] Specifically, the baked goods used in the present invention may be sweet or savory. Preferred baked goods may also include baked cereal foods, which term includes foods containing grains and / or legumes. Baked cereal foods are more preferred, and most preferably baked wheat foods, such as wafers, crackers, cookies, muffins, extruded snacks, and / or biscuits.

[0173] 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-savory wafers, for example, wafers with a sweet or plain flavor. The invention will now be described in further detail by the following non-limiting examples. [Example]

[0174] Example 1 To confirm the stability and whipping properties of the compositions of the present invention, the following experiments were carried out. The basic recipe includes:

[0175] [Table 1]

[0176] The fructose-glucose syrup was 71% total solids and 41% fructose (dry weight basis).

[0177] The total sugar content (monosaccharides and disaccharides) was calculated to be 70%. Fructose accounted for 25% of the total sugars (on a dry weight basis), dextrose 29%, glucose 9%, maltose 12%, and sucrose 25%.

[0178] The non-protein ingredients were mixed together at 40°C to achieve a Brix of 78, then the protein was added, the temperature was increased to 60°C, and sheared for 1 minute. The mixture was heated to a temperature of 80°C with constant stirring and held at that temperature. The mixture was held for 5 minutes and stirring continued. The pH was measured to be 6.5 at 20°C. The composition was whipped to obtain an aerated composition, and the density and water activity were measured. The density was measured using a scale and volume calculation, i.e., bulk density. Whipping was evaluated visually and manually to assess the ease with which the composition could be whipped to introduce air into the mixture. Whipping was evaluated for both batches whipped by hand and batches whipped using a bench-scale food whipping machine (Hobart, 5L benchtop mixer, speed setting 3).

[0179] Comparative examples were prepared without the heat treatment steps of heating at 60°C and 80°C, and were subjected to the same treatments and analyses.

[0180] The aW of the inventive example was 0.53, while the comparative example was 0.49. The inventive example was found to have good aeration, exhibiting a bulk density of 0.67 g / cm. The comparative example had a density of 1.2 g / cm. This indicates very poor aeration caused by the lack of denatured protein at the pH required by the system.

[0181] Each sample was divided into several batches for stability analysis. Samples were stored at 20°C and 25°C and 65% relative humidity. The compositions were visually evaluated after 12 weeks. Samples of the present invention remained unchanged over time. Samples not utilizing heat-denatured proteins exhibited liquid separation issues within 1-2 weeks.

[0182] Example 2 The filling was aerated at pilot plant scale using a rotor / stator system (Mondomix) with gas injection points. The mixhead was temperature controlled by a water jacket, other controllable parameters were the speed of the mixhead, the temperature of the filling (the mass) entering the mixhead, the pressure at the mixhead inlet, the pressure and back pressure inside the mixhead, the gas flow rate and pressure, and the inlet pump speed. Two different sets of settings were used to ensure low and high aeration (approximately 0.8 gr / cm3 and 0.6 gr / cm3, respectively). The table below provides details.

[0183] [Table 2]

[0184] The filling was fed into the mix head at 40°C to ensure a lower viscosity and to facilitate mixing and gas entrapment. The filling was then cooled while aerating to increase the viscosity and ensure stabilization of the gas bubbles. Different pressures (possibly in conjunction with gas flow rates) control the aeration level.

[0185] The filling was aerated and cooled to a lower temperature (about 30°C) and then could be used directly to fill chocolate shells.

[0186] Example 3 Aqueous sugar mixtures were prepared using various ratios of glucose-fructose syrup Isosweet 111 or invert sugar 221, glucose syrup 63DE or glucose syrup 72DE, and sucrose. Aerated compositions were prepared according to the recipes above, substituting these sugar mixtures for the sugars in Example 1. Examples 1-15 used glucose syrup 63DE, and Examples 16-30 used glucose syrup 72DE. Examples 11 and 26 used invert sugar 221 instead of the glucose-fructose syrup Isosweet 111 used in all other examples. The resulting sugar profiles are shown below.

[0187] An aerated filling was prepared using the basic recipe of Example 1 and the process described above.

[0188] Example 4 Vanilla flavoring was added to the recipe of Example 1 to provide a composition containing 0.15% vanilla by weight prior to whipping. The pH was adjusted to 6.6, and the mixture was aerated using the equipment and process of Example 2, with modifications to prepare multiple batches with densities ranging from 0.48 g / cm to 0.55 g / cm. The batches were manually deposited into chocolate shells and backed off with chocolate to provide filled chocolate confections.

[0189] [Table 3]

[0190] [Table 4]

[0191] It is understood that the examples and embodiments described herein are for illustrative purposes only, and that various modifications or changes in light thereof will be suggested to those skilled in the art and are intended to be included within the spirit and scope of this application and the appended claims. All publications, sequence accession numbers, patents, and patent applications cited herein are hereby incorporated by reference in their entirety for all purposes.

[0192] The aspects described herein are not limited to particular embodiments, devices, or configurations, as such may, of course, vary, and the terminology used herein is for the purpose of describing particular aspects only and is not intended to be limiting unless specifically defined herein.

[0193] Throughout this specification, unless the context requires otherwise, the words "comprise" and "include" and variations thereof (e.g., "comprises," "comprising," "includes," "including") will be understood to mean the inclusion of a stated component, feature, element or step, or group of components, features, elements or steps, but the exclusion of any other integer or step or group of integers or steps.

[0194] As used in this specification and the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise.

[0195] Ranges can be expressed herein as from "about" one particular value, and / or to "about" another particular value. When such a range is expressed, another embodiment includes from the one particular value and / or to the other particular value. Similarly, when values ​​are expressed as approximations, by use of the antecedent "about," it is understood that the particular value forms another embodiment. Further, it is understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently of the other endpoint.

[0196] Those skilled in the art will understand that combinations of various embodiments described herein are specifically contemplated (to the extent that such combinations are not incompatible). For example, if in one section this specification describes a particular protein for use in the described compositions, and in another section this specification describes a particular sugar for use in the described compositions, this specification also specifically contemplates compositions comprising the particular protein in combination with the particular sugar. The same applies to the described ranges and any described features of the compositions and methods described herein.

Claims

1. 1. A confectionery composition comprising a chocolate or chocolate-like confectionery filled with an aerated water-based confectionery filling, the aerated water-based confectionery filling having a pH of 5.6 or greater; having a water activity of less than 0.67; Contains 30% to 90% by weight of sugar; Contains 1% to 8% by weight of protein; the protein stabilizes the aerated water-based confection, the protein being heat denatured, and the aerated water-based confection being partially or completely surrounded or enveloped in chocolate or chocolate analogues; Confectionery composition.

2. 10. The confectionery composition of claim 1, wherein the aerated water-based confectionery filling has a pH of from 5.6 to 10.0, or from 6.0 to 8.

0.

3. 3. The confectionery composition of claim 1 or 2, wherein the protein is a whey protein.

4. 4. The confectionery composition of any one of claims 1 to 3, wherein the protein is present in an amount of at least 2%, optionally at least 2%, at least 2.2%, at least 3%, or at least 3.3% by weight of the aerated water-based confectionery filling.

5. The aerated water-based confectionery filling, wherein the sugar is at least two different sugars, or Invert sugar with a sugar inversion rate of 10% to 70%, 10% to 65%, 20% to 60%, or 40% to 60% A confectionery composition according to any one of claims 1 to 4, comprising or consisting of:

6. 6. The confectionery composition of any one of claims 1 to 5, wherein at least two sugars are present in the aerated water-based confectionery filling, one of said sugars being fructose that forms at least 10% by weight of the total sugar content.

7. A confectionery composition according to any one of claims 1 to 6, wherein in the aerated water-based confectionery filling, from 20% to 65% by weight of the sugar is glucose and / or dextrose.

8. A confectionery composition according to any one of claims 1 to 7, wherein from 10% to 50% by weight of the sugar is fructose.

9. A confectionery composition according to any preceding claim, comprising from 40% to 90% by weight of sugar.

10. A confectionery composition according to any one of claims 1 to 9, wherein the water activity of the aerated water-based confectionery filling is greater than 0.45 and not more than 0.64 or not more than 0.

59.

11. A confectionery composition according to any one of the preceding claims, wherein the aerated water-based confectionery filling has an overrun of from 60% to 200%, more preferably from 60% to 160%.

12. The aerated water-based confectionery filling has a density of 0.8 g / cm ３ 12. The confectionery composition of any one of claims 1 to 11, which has been aerated to a bulk density of less than 0.1g.

13. The aerated water-based confectionery filling comprises: fat, hydrocolloids, surfactants, emulsifier, dietary fiber, Gelling agents, thickeners, and Egg-derived products, The confectionery composition according to any one of claims 1 to 12, which is substantially or completely free of one, two, three, four, five, six, seven or eight of the above.

14. 1. A method for making a confectionery composition comprising an aerated water-based confectionery filling with chocolate or chocolate analogue, comprising: (i) providing an aqueous solution of sugar; (ii) adding a protein to the aqueous solution to provide a solution having a pH of 5.6 or greater; (iii) heating the mixture to at least 50°C, preferably at least 60°C, more preferably between 70°C and 95°C to denature the protein; (iv) cooling the mixture; (v) aerating the cooled mixture to provide an aerated water-based confectionery filling; (vi) depositing the aerated water-based confectionery in a chocolate or chocolate analog shell; A method comprising:

15. 15. The method of claim 14, wherein step (iii) results in a solution having a degree Brix of 76 to 81 Brix.

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