Fat-Based Filling Composition

Abstract

The present invention relates to a filling composition comprising a blend of fats and a structuring agent. The present invention also relates to a process for the preparation of the filling composition and its use in composite food products. The present invention relates to a filling composition comprising at least one structuring agent and a fat blend, wherein the fat blend comprises at least one solid fat and at least one liquid fat, the filling comprises the fat blend in an amount of 15-50% by weight of the filling, the solid fat is present in an amount of 10.0-40.0% by weight of the filling, the liquid fat is present in an amount of 0.5-30.0% by weight of the filling, the structuring agent is present in an amount of 0.25-25.0% by weight of the filling, and the structuring agent is flour or paste or a combination thereof.

Description

[Technical Field]

[0001] The present invention relates to lipid-based filling compositions (also called creams or pralines), more particularly lipid-based fillings comprising a structuring agent in a blend of fats, as well as methods for preparing such filling compositions and the use of the filling compositions as fillings in food products. [Background technology]

[0002] Lipid-based fillings are used in various food products, especially in the field of confectionery and bakery applications. Examples include lipid-based fillings, including sweet or savory fillings, for sandwich biscuits, wafer products, crackers, or cakes. However, such lipid-based fillings tend to have a nutritional profile that is high in total fat and saturated fat due to the solid fat required to provide desired texture characteristics.

[0003] The type of fat used in these lipid-based fillings affects the texture and organoleptic properties of the product. For example, fats for sandwich biscuit fillings must provide a sufficiently firm texture to ensure the shape stability of the product and prevent the filling from extruding during handling. The fat must melt in the mouth and have only a small percentage of solids that melt at temperatures higher than blood to provide a creamy mouthfeel.

[0004] The hardness and melting profile of a fat is related to the degree of saturation. Highly saturated fats are usually solid at ambient conditions (e.g., palm fat or any hydrogenated vegetable fat). Low levels of saturation result in a product that is liquid at ambient conditions (e.g., sunflower oil).

[0005] In order to provide the necessary texture and sensory properties to lipid-based fillings, high SFA (saturated fatty acids), i.e., solid fats, are used in lipid-based fillings.The fats commonly used in lipid-based fillings are hydrogenated coconut oil and palm kernel oil.Examples of typical traditional cream fillings include those described in, for example, U.S. Patent No. 3,244,536, U.S. Patent No. 4,834,991, or U.S. Patent No. 4,753,812.

[0006] However, fats containing high amounts of saturated fatty acids (SFA) are known to have adverse health effects and are associated with an increased risk of cardiovascular disease. In recent years, consumers have become increasingly negatively aware of saturated fats.

[0007] Oil hydrogenation is a commonly used technique to obtain solid fats from liquid oils. In addition to the higher SFA content, the presence of trans fatty acids in partially hydrogenated fats is a serious health concern. Trans fatty acids have been associated with an increased risk of cardiovascular disease, diabetes, and some types of cancer, including breast cancer.

[0008] Therefore, it is desired to reduce or replace high SFA solid fats or hydrogenated fats containing significant amounts of trans fatty acids with low SFA liquid oils.However, it is clear to those skilled in the art that liquid oils cannot be used in place of solid fats in filling compositions.The difficulty with simply increasing / replacing solid fats with low SFA liquid oils is that it will affect the physical properties (sensory parameters) of the filling composition, such as taste, texture, and overall appearance.In addition, replacing solid fats with low SFA liquid oils in recipes may have a negative impact on processability, such as resulting in a softer and more sticky filling composition, which may make it unprocessable.

[0009] U.S. Patent Application Publication No. 2002 / 0106426(A1) describes a low-saturated fat lipid-based filling comprising (a) at least about 20% lipid, the lipid being selected from the group consisting of digestible lipids, indigestible lipids, and mixtures thereof, and (b) about 0.5% to about 35% crystallizable lipid. According to U.S. Patent Application Publication No. 2002 / 0106426, the filling described therein can have about 20%, or even 30% less saturated fat than a comparable standard full-fat saturated fat lipid-based filling.

[0010] U.S. Patent Application Publication No. 2008 / 0193621(A1) relates to a cream filler composition that is reported to be free of partially hydrogenated fat and to have a saturated fat fraction that accounts for 5% by weight or less of the total lipid fraction. The composition contains a lipid fraction, a powdered sweetener composition, and a wheat gluten fraction with increased gliadin content.

[0011] WO 2009 / 013473 discloses a confectionery composition relatively high in polyunsaturated fatty acids, which contains a fat blend with reduced SFA, in addition to non-fat confectionery additives such as sugar cocoa powder, milk powder, yogurt powder, flavorings, and emulsifiers.

[0012] In all of the above, the reduction of SFA is achieved by low-SFA fat blends containing crystallizing or structuring agents such as hydrogenated fats, high saturated fat fractions, or specific proteins. Furthermore, low-SFA fat blends tend to impair the solidity of the fat, limiting the potential for SFA reduction. Furthermore, hydrogenated fats are perceived very negatively by consumers, as mentioned above.

[0013] Consumers are unwilling to compromise the organoleptic properties of a filling composition in order to reduce their intake of SFAs. Such properties include taste, texture, and overall appearance.

[0014] Therefore, there remains a need to provide low SFA lipid-based filling compositions that have good organoleptic properties.

[0015] It is an object of the present invention to provide a lipid-based filling composition with a low SFA content.

[0016] WO2007017593 discloses a filling or imitation chocolate with reduced butterfat and / or sugar content for use in filling baked biscuits.

[0017] However, the present invention addresses the specific problem of how to provide a filling for a confectionery product having a chocolate shell, based on how the oil-out problem affects the quality of the chocolate shell. The present invention provides the combination of features necessary to make it possible to achieve the above objectives.

[0018] [Summary of the Invention] The object of the present invention is to improve upon the state of the art and to provide an improved solution to overcome at least some of the above-mentioned disadvantages, or at least to provide a useful alternative. Any reference to a prior art document in this specification should not be considered as an admission that such prior art is well known or forms part of the common general understanding in the art. When used in this specification, the words "comprises", "comprising" and similar words should not be construed in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to". The object of the present invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

[0019] Advantageously, the present invention makes it possible to provide lipid-based fillings that are low in SFA while maintaining the good organoleptic properties of the corresponding solid fat filling, preferably without affecting the quality of any chocolate or chocolate analogue shells present.

[0020] Advantageously, the filling composition of the present invention has good temperature sensitivity properties, as evidenced by the analysis carried out in the examples regarding storage stability. DETAILED DESCRIPTION OF THE INVENTION

[0021] The inventors of the present invention have surprisingly found that by partially or completely replacing fat with additional ingredients in combination with liquid oils, lipid-based filling compositions can be prepared with good organoleptic properties without compromising the textural and organoleptic properties of the filling, as well as the shelf-life properties (e.g. bloom stability and oil-out).

[0022] The filling compositions of the present invention have a firm texture and a creamy, pleasant mouthfeel. The present invention makes it possible to provide sweet and savory lipid-based fillings that are low in SFAs while still having good sensory parameters.

[0023] The fillings of the present invention advantageously have improved, similar or the same textural and organoleptic properties relative to the corresponding solid fat-based filling compositions.

[0024] Oil release, or oil seepage or oil-out, is an important technical feature of fillings. As the oil release from the filling increases, the oil diffuses into the surrounding food matrix. Free oil released from the continuous filling mass also negatively affects the proper mouthfeel. Furthermore, the amount of oil released over time also affects the storage stability of the filling. As shown in the examples of the present invention, the filling compositions of the present invention exhibit advantageous properties in this regard, i.e., properties similar to or better than those of the reference filling.

[0025] This is important for the preferred use of the present invention in chocolate or chocolate analog shells due to the long shelf life of chocolate, the effect of free oil on chocolate, and the desire for high quality, visually appealing chocolate.

[0026] In this context, the term "filling composition" relates to a pre-prepared composition that is used as part of a composite product. The filling and the other part(s) of the composite product are composed of different ingredients. Preferably, the filling is surrounded by the other part(s) of the composite product. Alternatively, it may be used as a topping (e.g., exposed to air).

[0027] structuring agent The additional ingredient is a structuring agent, preferably selected from flour or paste and combinations thereof.

[0028] In a highly preferred embodiment, the structuring agent comprises flour, preferably heat-treated flour. The use of flour provides advantages in terms of fat reduction, stability, and liquid fat control.

[0029] Filling composition of the present invention comprises structuring agent in an amount of at least 0.25wt% (based on the total weight of filling composition) and not more than 25.0wt%, preferably 0.5wt%-20.0wt%, preferably 1.0wt%-15.0wt%, preferably 1.5wt%-12.0wt%, preferably 2.0wt%-10.0wt%, preferably 4.0wt%-8.0wt%, preferably 5.0wt%-8.0wt%. In a preferred embodiment, when a combination of structuring agents is used, the above percentages are relative to the total weight of structuring agents. In a preferred embodiment, the above percentages are relative to the amount of flour in filling.

[0030] The most preferred amounts of structurant are 2.0% to 10.0% by weight, 4.0% to 8.0% by weight, and 5.0% to 8.0% by weight.

[0031] Particle size D90 is used in the conventional sense as the value of the particle size distribution above which 10% of the population falls and 90% below this point. D90 is the value in microns of the size that divides the distribution as defined above. Particle size distribution can be measured by laser light scattering, microscopy, or microscopy combined with image analysis. For example, particle size distribution can be measured by laser light scattering. Since the primary result from laser diffraction is the volume distribution, the D90 described is a volume-based value.

[0032] In a preferred embodiment, particle size D90 is measured by laser diffraction using a Malvern Mastersizer 2000, Method Scirocco2000 dry attachment, Fraunhofer diffraction theory.

[0033] In one embodiment of the present invention, the structuring agent has a D90 particle size greater than 5 microns, preferably greater than 10 microns, for example greater than 15 microns, greater than 20 microns, or greater than 25 microns.

[0034] In one embodiment of the present invention, the structuring agent has a D90 particle size of less than 300 microns, preferably less than 250 microns, for example less than 200 microns, less than 175 microns, or less than 150 microns, or less than 100 microns, or less than 75 microns, or less than 50 microns.

[0035] In one embodiment of the present invention, the structuring agent has a D90 particle size of 5 microns to 300 microns, preferably 10 microns to 250 microns, more preferably 10 microns to 100 microns, and 15 microns to 75 microns, most preferably 15 microns to 40 microns.

[0036] In one embodiment of the present invention, the structuring agent is refined to control particle size, preferably the refinement reduces the particle size.

[0037] In one embodiment, the purification step provides a particle size of less than 200 microns, preferably less than 100 microns, preferably less than 75 microns, preferably less than 60 microns. In one embodiment, the particle size provided by purification is greater than 10 microns, preferably greater than 25 microns, preferably greater than 30 microns. In preferred embodiments, the particle size is between 10 microns and 200 microns, preferably between 25 microns and 75 microns, and between 25 microns and 40 microns.

[0038] In the present invention, the term "flour" has the understood dictionary definition, i.e., a flour obtained by grinding raw grains, roots, beans, nuts, or seeds, preferably grains, preferably cereals. The term "flour" does not encompass isolated single components of the above mentioned materials, such as isolated starch.

[0039] In a preferred embodiment, flour is heat-treated.Heat-treated flour is a term that is generally understood in the art, and it relates to flour that is preferably processed to reduce microbial load without causing starch to gelatinize.

[0040] In a preferred embodiment, the moisture content of flour is 0.5%-10.0% by weight, more preferably 1.5%-8.0% by weight, and even more preferably 2.0%-7.0% by weight after heat treatment, which is preferably measured by weight loss after 90 minutes in an oven at 130°C.

[0041] Without wishing to be bound by theory, it is believed that the use of heat treatment results in a reduction in moisture in the structuring agent that results in the stability characteristics of the filling of the present invention. In one embodiment, the above moisture content may be achieved by means other than heat treatment.

[0042] In one embodiment of the present invention, the structuring agent comprises nuts (including, for example, culinary nuts) or seeds (e.g., chestnuts, hazelnuts, Brazil nuts, almonds, peanuts, cashews, pistachios, sunflower seeds, sesame seeds, walnuts, or combinations thereof).

[0043] In a preferred embodiment, the structuring agent is a flour, most preferably a nut, seed, or flour, and combinations thereof, more preferably peanut, hazelnut, almond, rice, or wheat flour, and combinations thereof, most preferably peanut, hazelnut, or wheat flour.

[0044] In one embodiment, the filling composition of the present invention comprises wheat flour and / or optionally comprises flour of a non-wheat grain, either to replace wheat flour in one embodiment or in addition to wheat flour in another embodiment.

[0045] The flour can be either soft flour or strong flour.

[0046] In one embodiment, any wheat flour or non-wheat flour present may be whole grain. In one embodiment, whole grain is any cereal or pseudocereal grain that contains endosperm, germ and bran, as opposed to refined grain that only retains endosperm.

[0047] As used herein, weak flour refers to the flour with low protein content, and preferably refers to the flour that protein content is less than 11% by weight of the total weight of flour, more preferably less than 10% by weight, most preferably less than 9% by weight.Usefully, the protein content of weak flour is at least 5% by weight of the total weight of flour, more usefully at least 6% by weight, most usefully at least 7% by weight.Advantageously, the protein content of weak flour is 5% by weight to 11% by weight at most, more preferably 6% by weight to 10% by weight, most preferably 7% by weight to 9% by weight of the total weight of flour.

[0048] As used herein, strong flour refers to flour with high protein content, and preferably refers to flour whose protein content is more than 11% by weight of the total weight of flour, more preferably at least 12% by weight, most preferably at least 13% by weight, for example at least 14% by weight.Usefully, the protein content of strong flour is 20% by weight or less, usefully 17% by weight or less, more usefully 15% by weight or less of the total weight of flour.Advantageously, the protein content of strong flour is 11% by weight to 20% by weight, more preferably 12% by weight to 17% by weight, most preferably 13% by weight to 15% by weight of the total weight of flour.Protein content can be determined using ISO / FDIS 16634 (conversion factor 6.25).

[0049] In a further embodiment of the present invention, the flour advantageously comprises non-wheat flour instead of or in addition to wheat flour.More advantageously, the non-wheat flour is obtained and / or obtainable from one or more of the following grain sources: non-wheat cereals such as rye, oats (Avena sativa, also referred to herein as oats), rice and / or bran; beans and / or green beans such as soybeans; and / or suitable mixtures thereof.

[0050] Suitable non-wheat food-grade crops (e.g., cereals) for producing flour for use in the present invention include warm-season cereals (such as corn kernels; finger millet; fonio; millet; kodo millet; barnyard millet; dayflower; corn (maize); pearl millet; proso millet; and / or sorghum); cool-season non-wheat grains (such as barley, oats, rice, rye, teff, triticale, and / or wild rice); pseudocereals (such as starchy grains from the broadleaf plant family: amaranth, smartweed, and / or quinoa); grain legumes and / or pulses (such as lentils, peas, chickpeas, kidney beans, fava beans, snow peas, lentils, lima beans, and the like). beans, lupin, mung bean, pea, peanut, pigeon pea, runner beans, and / or soybean), cassava (Maihot esculenta), and / or any suitable combination and / or mixture thereof.

[0051] Cassava is an important subsistence crop in many tropical regions, including, for example, Asia, Africa, and Latin America. Cassava roots are a major source of carbohydrates, such as starch. This starch can be extracted from cassava roots to produce cassava starch, also known as tapioca starch or tapioca flour. Cassava flour is produced by cooking, drying, and grinding cassava roots into a fine powder. Cassava flour differs from cassava starch, which is produced from the starch of the cassava plant, in that it is produced from the ground root. Both tapioca flour and cassava flour can be used in the present invention. Yucca flour can also be used.

[0052] As mentioned above, the structuring agent can be in the form of a paste, particularly a paste derived from nuts. In one embodiment, the paste is a combination of solids and liquid fats. In a preferred embodiment, the liquid may be a liquid oil, preferably contributing to the amount of liquid oil in the filling.

[0053] In a preferred embodiment, the pasty structuring agent comprises more than 5% by weight of liquid, preferably more than 10% by weight, preferably more than 15% by weight. In a preferred embodiment, the structuring agent comprises less than 65% by weight of liquid fat, preferably less than 60% by weight, most preferably less than 55% by weight, e.g., 5% to 65%. The liquid is preferably a fat that is released during grinding to form a paste.

[0054] Correspondingly, preferably the solids content of the paste is considered to contribute to the amount of structuring agent.

[0055] In a preferred embodiment, the pasty structuring agent comprises more than 35%, preferably more than 40%, preferably more than 45% by weight of the agent as solids. In a preferred embodiment, the structuring agent comprises less than 95%, preferably less than 90%, most preferably less than 85% by weight of liquid fat, e.g., 35% to 95%. The liquid is preferably fat that is released during grinding to form the paste.

[0056] lipids A key feature of the present invention is the balance of fat in the filling composition.

[0057] In a further preferred embodiment the filling composition comprises a fat blend content in the range of 15-50% (wt / wt - based on the weight of the filling composition), preferably such as 20-45% (wt / wt), such as 15-40% (wt / wt), such as 20-40% (wt / wt), such as 25-40% (wt / wt), such as 25-38% (wt / wt), most preferably such as 25-38% (wt / wt).

[0058] In the present invention, the at least one fat comprises at least one solid fat and at least one liquid fat.

[0059] The term "solid fat" has its standard definition, ie, a fat that is solid, i.e., shape-stable, at room temperature.

[0060] The term "liquid fat" has its standard definition, i.e., a fat that is liquid, i.e., flows to take the shape of its container, at room temperature (i.e., normal ambient temperature as defined below).

[0061] In a preferred embodiment, the solid fat content (SFC) of the fat blend is measured using IUPAC 2.150a at 20° C. The liquid fat has a solid fat content of less than 15 wt.%, preferably less than 10 wt.%, preferably less than 7.5 wt.%, preferably less than 5 wt.%, preferably less than 2.5 wt.%, preferably less than 0.5 wt.%, i.e., 0.0 wt.%, measured using IUPAC 2.150a at 20° C. For example, 0.0 wt.% to 15 wt.%.

[0062] In this regard, it should be noted that solid fats within the meaning of the present invention, such as cocoa butter, palm kernel oil, etc., do not necessarily have an SFC of 100% as measured using IUPAC 2.150a at 20°C. Therefore, there is a difference between the terms "solid fat content" and "solid fat". Solid fat relates to the fat itself, which as a whole may be solid at room temperature. Solid fat content relates to the content as measured using IUPAC 2.150a at 20°C.

[0063] Solid fats within the meaning of the present invention preferably have an SFC content of 25% to 100% by weight or 30% to 100% by weight, preferably 35% or more, 40% or more, 50% or more, or 60% or more by weight, measured using IUPAC 2.150a at 20° C. In preferred embodiments, solid fats within the meaning of the present invention preferably have an SFC content of 100% or less, 95% or less, 85% or less, or 75% or less by weight of the solid fat, measured using IUPAC 2.150a at 20° C. For example, 25% to 85% by weight, preferably 30% to 75% by weight of SFC. In a preferred embodiment, the filling comprises a blend of a solid fat having an SFC of 25% to 100% by weight and a liquid fat having an SFC of less than 15% by weight.

[0064] Thus, in one embodiment of the present invention, the filling composition may have an SFC of 3.0% to 40%, preferably 5.0% to 30%, preferably 7.0% to 20%, preferably 8.0% to 18.0% by weight of the filling, measured using IUPAC 2.150a at 20° C. The remainder of the fat in the filling is liquid fat as defined above.

[0065] SFC measured using IUPAC 2.150a can be found, for example, in Handbook, Vegetable oils and fats, published by AAK AB.

[0066] The liquid fat used to prepare the filling can be any vegetable oil or fat that is liquid or can be liquefied under ambient conditions.The oil is preferably food-grade oil.Examples include sunflower oil, rapeseed oil, olive oil, soybean oil, fish oil, linseed oil, safflower oil, corn oil, algae oil, cottonseed oil, grapeseed oil, flaxseed oil, rapeseed oil, evening primrose oil, flaxseed oil, avocado oil, hazelnut oil, walnut oil, macadamia nut oil, or other nut oils, such as peanut oil, rice bran oil, sesame oil, or combinations thereof.The above oils can be optionally hydrogenated (partially or completely) and optionally interesterified.

[0067] Optionally, the oil may contain one or more fat-soluble compounds, such as plant polyphenols, fatty acids, such as n-3 fatty acids, n-6 fatty acids, vitamins, fragrances, flavorings, antioxidants, and other active ingredients. Preferred antioxidants include ascorbic acid, ascorbyl palmitate, citric acid, rosmarin extract, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), mixed tocopherols, and EDTA (ethylenediaminetetraacetic acid).

[0068] Preferably, vegetable oils are used, more preferably oils with a low SFA content are selected, such as high oleic sunflower oil or high oleic rapeseed oil.

[0069] The above-mentioned liquid oils can have different oleic acid contents. For example, sunflower oil can be conventional oil or high linoleic acid: 14.0%<oleic acid<43.1%, medium oleic acid: 43.1%≦oleic acid<71.8%, high oleic acid: 71.8%≦oleic acid<90.7%, and ultra-high oleic acid: 90.7≦oleic acid (weight %). For example, safflower oil: conventional oil: 8.4%<oleic acid<21.3%; and high oleic acid: 70.0%<oleic acid<83.7%. In addition, other high oleic acid oils that can be used include soybean oil (70.0%≦oleic acid<90.0%), rapeseed oil (70.0%≦oleic acid<90.0%), olive oil (70.0%≦oleic acid<90.0%), canola (70.0%≦oleic acid<90.0%), and algae oil (80.0%≦oleic acid<95.0%).

[0070] In other embodiments, the liquid oil may be a medium chain triglyceride, preferably one in which the fatty acids have an aliphatic end of 6 to 12 carbon atoms. These oils may be derived from coconut oil, palm kernel oil, or milk.

[0071] The solid fat is preferably selected from the group consisting of coconut oil, palm kernel oil, palm oil, cocoa butter, butter oil, lard, tallow, fat fractions such as lauric, stearic or oleic acid fractions, hydrogenated oils (partially and fully hydrogenated), shea fat, cocoa butter extender fats (e.g. approved fats: illipe, kokumugurugi, mango, sal), interesterified fats (which may be any fat or oil, either chemically or enzymatically interesterified), and blends of at least two of the above.

[0072] In a preferred embodiment, the solid fat is selected from the group consisting of coconut oil, palm kernel oil, palm oil, cocoa butter, and blends thereof.

[0073] In a further embodiment, the filling composition has solid fat present in the range of 10.0 to 45.0% (wt / wt - based on the weight of the filling composition), preferably such as 12.0 to 40.0% (wt / wt), such as 15.0 to 35.0% (wt / wt), such as 16.0 to 30.0% (wt / wt), or such as 16.0 to 25.0% (wt / wt), such as most preferably 16.0 to 20.0% (wt / wt).

[0074] In a further embodiment, the filling composition has liquid fat present in the range of 0.5 to 30.0% (wt / wt - based on the weight of the filling composition), preferably such as 2.5 to 25.0% (wt / wt), such as 5.0 to 20.0% (wt / wt), such as 8.5 to 17.5% (wt / wt), and most preferably such as 10.0 to 15.0% (wt / wt).

[0075] Therefore, a preferred embodiment of the present invention comprises: a blend of fats comprising 15 to 50% by weight of the filling; a solid fat present in an amount of 10.0 to 40.0% by weight of the filling; a liquid fat present in an amount of 0.5 to 30.0% by weight of the filling; A filling composition is provided, comprising:

[0076] A more preferred embodiment of the present invention comprises: a blend of fats comprising 20-40% by weight of the filling; a solid fat present in an amount of 12.0 to 35.0% by weight of the filling; a liquid fat present in an amount of 5.0 to 20.0% by weight of the filling; A filling composition is provided, comprising:

[0077] In a preferred embodiment, the filling composition comprises a solid fat and a liquid fat, and the weight ratio of liquid fat to solid fat is from 1.0:0.75 to 1.0:4.0, preferably from 1.0:0.9 to 1.0:3.5, more preferably from 1.0:1.0 to 1.0:2.5, more preferably from 1.0:1.0 to 1.0:2.0, more preferably from 1.0:1.25 to 1.0:1.75, more preferably from 1.0:1.40 to 1.0:1.60.

[0078] In the above embodiment, it is clear that the blend of fats is a combination of solid and liquid fats as defined by the present invention.

[0079] Filling Characteristics The texture characteristics of the filling can vary depending on the ratio of structuring agent, solid fat, and liquid oil, among other factors.The texture of the filling can be easily adjusted by adjusting the ratio of structuring agent, solid fat, and liquid oil.For example, increasing the amount of liquid oil will result in a more fluid filling, while increasing the amount of solid fat will result in a more solid filling.Preferably, a certain amount of liquid oil is preferred in order to obtain a continuous filling rather than a granular mass.

[0080] Therefore, a preferred embodiment of the present invention comprises: a structuring agent present at 0.25 to 25.0 wt. % of the filling; a blend of fats comprising 20-40% by weight of the filling; a solid fat present in an amount of 12.0 to 35.0% by weight of the filling; a liquid fat present in an amount of 5.0 to 20.0% by weight of the filling; A filling composition is provided, comprising:

[0081] A more preferred embodiment of the present invention comprises: a structuring agent present at 1.5 to 12.0 wt. % of the filling; a blend of fats comprising 20-40% by weight of the filling; a solid fat present in an amount of 12.0 to 35.0% by weight of the filling; a liquid fat present in an amount of 5.0 to 20.0% by weight of the filling; A filling composition is provided, comprising:

[0082] In the above embodiment, the structuring agent is preferably flour, preferably heat-treated flour.

[0083] The filling composition of the present invention can be used to partially or completely replace conventional solid fats in known filling compositions or known filling compositions in food products. Preferred solid fat replacement ratios are about 1% to 100% by weight, preferably about 15% to 100% by weight, about 20% to 75% by weight, or about 25% to 60% by weight. The preferred replacement ratios depend, inter alia, on the desired texture and other sensory properties of the filling composition.

[0084] In a preferred embodiment, the filling composition of the present invention may be used to replace part of a filling composition comprising a nut-based ingredient, preferably peanuts and / or hazelnuts.

[0085] Surprisingly, it has been found that the filling composition of the present invention can be used to replace a portion of a nut-based filling composition without affecting the sensory characteristics (specifically, taste and texture). In one embodiment, the nut-based ingredient can be peanut butter, peanut paste, peanut oil, hazelnut oil, and / or hazelnut paste. This provides a healthier filling and, in the case of hazelnut, a cheaper filling. In a preferred embodiment, the filling composition of the present invention can replace 1% to 60% by weight, preferably 5% to 55% by weight, of the nut-based filling in a food product.

[0086] One beneficial feature of the present invention is the flexibility of the approach with regard to ingredients. The present invention is not related to a specific fat fraction or crystallization agent. Any type of oil with the desired saturation level can be used in the present invention. In this way, significant reductions in SFA content, for example, 30-40% reduction, or even 50% or more reduction, can be achieved compared to lipid-based fillings based on conventional solid fats. For example, fat-based fillings can be obtained with SFA contents as low as those of high oleic sunflower oil (about 8% SFA by weight).

[0087] The filling compositions of the present invention may or may not be aerated.

[0088] The filling composition or filling cream of the present invention may be sweet, e.g., a confectionery filling for use in composite products such as sandwiches, biscuits, wafers, or other composite confectionery products. The filling composition or cream according to the present invention may alternatively be savory, e.g., a filling for bakery products or sandwich crackers, or a lipid-based topping, e.g., for use on top of a composite product, or a spread.

[0089] However, the most advantageous use of the filling composition of the present invention is as a filling in chocolate or chocolate analog products.

[0090] This is because the present invention allows fat to be replaced without significantly affecting the texture or organoleptic properties of the filling and the final product. Experimental data also show that there is preferably no effect on the filling stability during storage, with respect to oil-out. This is particularly important for chocolate products, as oil-out from the filling can have a negative effect on the chocolate coating, and even small amounts of outflow can have a significant effect on the visible appearance of the chocolate (i.e., bloom).

[0091] Furthermore, long term storage stability is important for the filling as 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. This is the difference between filling a chocolate product compared to making a filling for sandwich biscuits, which has a shorter shelf life than chocolate.

[0092] 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.

[0093] 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.

[0094] In a preferred embodiment, the filling is in direct contact with at least a portion of the shell. In one embodiment, the filling is in direct contact with at least 5%, preferably at least 10%, at least 20%, at least 30%, or at least 40% of the interior surface area of the shell. In one embodiment, the filling is in direct contact with 100%, less than 95%, less than 90%, less than 80%, or less than 75% of the interior surface area of the shell. For example, between 5% and 100% of the interior surface area of the shell is in direct contact with the filling.

[0095] In one embodiment, the shell is in direct contact with at least 5%, preferably at least 10%, at least 20%, at least 30%, or at least 40% of the external surface area of the filling. In one embodiment, the shell is in direct contact with 100%, less than 95%, less than 90%, less than 80%, or less than 75% of the external surface area of the filling. For example, between 5% and 100% of the external surface area of the filling is in direct contact with the shell.

[0096] 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 has been processed.

[0097] 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 to 95% by weight of the product, preferably 10 to 90%, preferably 20 to 70%, or 30 to 50%.

[0098] Optionally, the remainder of the product is a shell of chocolate-like material, such as a compound or chocolate, that substantially surrounds (e.g. completely surrounds) the product. Thus, in one embodiment, the chocolate-like material may constitute 5-95% by weight of the product, preferably 10-90%, preferably 30-80%, or 50-70%.

[0099] 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 created by any suitable means, such as enrobing, cold stamping (freeze cone, cold forming, etc.), or molding.

[0100] Depending on the particular type of filling composition, different types of ingredients can be supplemented into the filling composition.

[0101] For example, a typical savory filling composition may further include adjunct ingredients such as salt, maltodextrin, skim milk powder, full cream milk powder (FCMP), whey powder, cheese powder, natural or synthetic flavors, natural or artificial colors, starch-based fillers, emulsifiers such as lecithin, and other ingredients.

[0102] Typical total fat contents of savory fillings are about 5-70% (wt / wt), preferably 15-55% (wt / wt), more preferably 20-50% (wt / wt).

[0103] In some embodiments, the filling composition may have a salt content in the range of 0-2% by weight of the filling composition, hi a more specific embodiment, the salt is sodium chloride.

[0104] For example, a typical sweet filling composition may further contain auxiliary ingredients such as solid fat, sugar, fat, skim milk powder, full cream milk powder, whey powder, fruit acids, cocoa powder, natural or artificial flavors, natural or artificial colors, starch-based fillers, emulsifiers such as lecithin, and other ingredients. The sugar is typically one or more of sucrose, dextrose, maltodextrin, and / or lactose, preferably sucrose. Generally, the major components of a sweet filling are sugar and fat. The preferred total fat content of the sweet filling is about 5-75% (wt / w - based on the weight of the sweet filling), preferably 15-55% (wt / wt), and more preferably 20-50% (wt / wt). Preferred solid fats for sweet fillings include coconut oil, palm kernel oil, palm oil, cocoa butter, butter oil, lard, tallow, fat fractions such as lauric or stearic acid fractions, hydrogenated oils, and blends thereof.

[0105] In a preferred embodiment, the sweet filling comprises sugars in an amount of about 10% to 70% by weight, preferably about 15% to 60% by weight, for example about 20% to 50% by weight, for example about 25% to 45% by weight, based on the total weight of the filling.

[0106] In a preferred embodiment, the sweet filling comprises an amount of milk powder of about 10% to 70% by weight, preferably about 15% to 60% by weight, for example about 20% to 50% by weight, for example about 25% to 45% by weight, based on the total weight of the filling.

[0107] In certain embodiments, the filling composition comprises cocoa powder, preferably between 1.0% and 70% by weight of cocoa powder, optionally between 2.0% and 20.0% cocoa powder.

[0108] In preferred embodiments of the present invention, the fat to solids ratio (i.e. solids such as structurant, sugar, cocoa powder, etc., if present) is preferably in the range of 0.3-0.75, 0.35-0.70, and preferably 0.4-0.65, or 0.42-0.64, and most preferably 0.45-0.62. By ratio, we mean the amount of fat blend in % by weight divided by the amount of solids in % by weight.

[0109] In a highly preferred embodiment, it has been found that controlling the fat to solids ratio between 0.4 and 0.65 and the SFC of the filling between 7.0% and 20% by weight provides very efficient control of oil-out and sensory properties.

[0110] Mixing of the ingredients can be carried out by conventional mixing, refining, and / or aeration methods, for example, using standard industrial mixing equipment.

[0111] In a preferred embodiment of the present invention, there is provided a process for producing the filling composition of the present invention, comprising the steps of mixing a solid component (optionally including a structuring agent) with at least a portion of a fat component, refining the mixture, and optionally combining the structuring agent and any remaining fat with any remaining ingredients.

[0112] In a preferred embodiment, a process is provided which includes the steps of optionally melting any solid fat present, mixing 50-75% by weight of the fat with solid ingredients (preferably sugar and milk powder, optionally with a structuring agent), refining the mixture, and optionally combining the structuring agent and any remaining fat with any remaining ingredients.

[0113] A preferred embodiment of the present invention comprises: Optionally, melting any solid fat present and blending the fats; mixing a portion of the fat with any dry ingredients present, except for the structuring agent; purifying the mixture; mixing the refined mass with the remainder of the fat and a structuring agent and an optional emulsifier to obtain a filling composition; Includes:

[0114] A preferred embodiment of the present invention comprises: Optionally, melting any solid fats present and optionally blending multiple fats; mixing a portion of the fat with any dry ingredients present, including a structuring agent; purifying the mixture; mixing the refined mass with the remainder of the fat and an optional emulsifier to obtain a filling composition; Includes:

[0115] A preferred embodiment of the present invention comprises: Optionally, melting any solid fat present, and optionally, blending multiple fats if multiple fats are present; Optionally, dissolving an emulsifier in the fat; mixing the fat with any dry ingredients present, including a structuring agent; Optionally, sieving the composition; aerating the composition; Includes:

[0116] In a preferred embodiment, the fat portion in the second step is 50-75% by weight of the total fat mixture. In a preferred embodiment, an emulsifier is present and is preferably lecithin.

[0117] In preferred embodiments, the purification step provides a particle size of less than 200 microns, preferably less than 100 microns, preferably less than 75 microns, and preferably less than 60 microns. In one embodiment, the particle size provided by purification is greater than 10 microns, preferably greater than 25 microns, and preferably greater than 30 microns. In preferred embodiments, the particle size is between 10 microns and 200 microns, preferably between 25 microns and 75 microns.

[0118] Refining can be carried out by any suitable refining device for producing food products having the above particle sizes, for example, a two-roll and / or five-roll refiner. Alternatively, refining can be carried out using a ball mill, preferably a Wiener ball mill, preferably at temperatures above room temperature, preferably between 40°C and 60°C.

[0119] Sieving may preferably be carried out using a sieve having a mesh size of 0.6 mm or less, preferably a mesh size of 0.5 mm or less, and preferably a mesh size of 0.2 mm or more, most preferably a mesh size of 0.4 mm. [Mode for Carrying Out the Invention]

[0120] In one embodiment, the compositions of the present invention may usefully be a chocolate product (as defined herein), and more usefully may be 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 dairy ingredients (such as milk powder), may be informally designated herein as "milk chocolate" (which term also includes other similar chocolate products containing similar amounts of cocoa solids or substitutes). 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 be informally designated herein as "dark chocolate" (which term also includes other similar chocolate products containing similar amounts of cocoa solids or substitutes).

[0121] 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).

[0122] 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) refers to a chocolate-like imitation characterized by the presence of any amount of cocoa solids (including cocoa liquor / mass, cocoa butter, and cocoa powder).

[0123] As used herein, the term "chocolate product" refers to chocolates, compounds and other related materials containing 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 can therefore be based on, for example, dark chocolate, milk chocolate or white chocolate.

[0124] 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).

[0125] In another preferred embodiment of the present invention, the food product comprises a multi-layer coated chocolate product comprising multiple layers of wafers, chocolate products, biscuits, and / or baked goods with a filling sandwiched therebetween, with at least one layer or coating being a chocolate product (e.g., chocolate). Most preferably, the multi-layer product comprises a chocolate product confectionery product (e.g., as described herein) selected from sandwich biscuits, cookies, wafers, muffins, extruded snacks, and / or pralines. One example of such a product is a multi-layer laminate of baked wafer and / or biscuit layers sandwiched with a filling and coated with chocolate.

[0126] 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.

[0127] Specifically, the baked goods used in the present invention may be sweet or savory. Preferred baked goods may include baked cereal foods, which term includes foods containing cereals 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.

[0128] Wafers may be flat or shaped (e.g., ice cream cones or baskets) and biscuits may have many different shapes. More preferred wafers are non-savory wafers, e.g., wafers with a sweet or plain flavor.

[0129] 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, krabbies, 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, polvorons, pizzelles, 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.

[0130] In a preferred embodiment of the present invention, the baked product is a biscuit or a cookie.

[0131] One embodiment of the present invention provides a multi-layer product optionally comprising a plurality of layers of baked goods (preferably selected from one or more wafer and / or biscuit layers) and a coating layer positioned around said layers, wherein the filling composition of the present invention is present in at least two of the baked goods layers and / or between the baked goods layer and the coating layer, and preferably the coating layer is a chocolate product.

[0132] 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.

[0133] Unless the context clearly indicates otherwise, with respect to the terms herein, as used herein, the plural should be construed to include the singular and the singular should be construed to include the plural.

[0134] In all ranges defined above, the endpoints are included within the stated ranges. Additionally, the endpoints of the broadest ranges and the endpoints of the narrower ranges in an embodiment may be combined.

[0135] It will be understood that for any amounts expressed herein, the total amount as a percentage may not exceed 100% (allowing for rounding errors). For example, the sum of all ingredients (or portions thereof) contained in a composition of the present invention, when expressed as a weight (or other) percentage of the composition (or the same portion thereof), may total 100%, allowing for rounding errors. However, if the list of ingredients is not exhaustive, the sum of the percentages for each of such ingredients may be less than 100% to allow for some percentage for the additional amount of any additional ingredient that may not be explicitly set forth herein.

[0136] As used herein, the term "substantially" can refer to an amount or entity that means a large amount or a large proportion thereof. In the context in which "substantially" is relevant and used, "substantially" can be understood to quantitatively mean that the amount or entity (with respect to any amount or entity referred to in the described context) comprises at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, particularly at least 98%, e.g., about 100% of the relevant total. By analogy, the term "substantially free" can similarly denote that the referenced amount or entity comprises 20% or less, preferably 15% or less, more preferably 10% or less, particularly preferably 5% or less, particularly 2% or less, e.g., about 0%, of the relevant total. Preferably, where appropriate (e.g., in terms of the amount of ingredients), such percentages are by weight.

[0137] As used herein, unless the context indicates otherwise, standard conditions for determining whether a fat is liquid or solid means atmospheric pressure, 50%±5% relative humidity, ambient temperature (20°C±2°C) and an air flow of 0.1 m / sec or less. Unless otherwise stated, all tests herein are performed under the standard conditions defined herein.

[0138] It should be noted that embodiments and features described in the context of one embodiment or aspect of the invention also apply to other aspects of the invention.

[0139] All patent and non-patent literature cited in this application is hereby incorporated by reference in its entirety.

[0140] The invention will now be described in further detail by the following non-limiting examples. [Example]

[0141] Sample preparation The ingredients were weighed and then added to a plastic bowl in the following order: refined sugar, milk powder, and structurant. All fats and oils, including lecithin, were mixed separately from the powders. The ingredients were mixed with a plastic spatula until homogeneity was achieved, then mixed in a Hobart mixer at speed 2 for 10 minutes. The fillings were left in the kitchen room at 40°C for 72 hours. All fillings were refined on the same day using a two-roll refiner under the same conditions: 10 bar roll pressure, 5 bar knife pressure, and 20°C roll temperature, with a target particle size of 40-50 μm. After refining, 50 g samples were analyzed in 26 mL plastic pots for texture and oil-out analysis.

[0142] The filling was enclosed in a milk chocolate shell along with the wafer, with the filling sandwiched between the wafer and the chocolate shell.

[0143] Texture analysis and oiling Filling hardness was measured using a TA.XT Texture Analyzer (Stable Micro Systems, Godalming, UK) equipped with a 50 kg load cell. Sealed samples were stored overnight in a stove at 20°C before measurement. For analysis, a 5 mm stainless steel cylindrical probe was used with a pre-test speed of 1.0 mm / s, a test speed of 2.00 mm / s, and a post-test speed of 2.00 mm / s. The trigger force varied depending on the softness of the filling. A trigger force of 5.0 g was used for all samples except for Example 2, where a trigger force of 0.5 g was used instead.

[0144] To measure oil-out, the samples were kept overnight at 20° C. Six grams were taken and centrifuged at 3000 rpm for 15 minutes at a constant temperature of 21° C. Examples 1 to 3 and Reference Examples 1a and 1b

[0145] [Table 1]

[0146] The heat-treated flour is a 5% moisture and 9% protein wheat flour.

[0147] TC50 has an SFC of 55% by weight at 20°C as measured using IUPAC method 2.150a.

[0148] The surface area percentage contact was calculated based on the dimensions of the chocolate shell and the overall mould. The shell was 1 mm thick in a 60 mm, 15 mm or 17 mm mould in the shape of a trapezoidal prism containing 1.9 g of wafers measuring 43 mm, 7.7 mm or 10 mm. 2.3 cm³ of filling was used, and the rest of the mould was filled with chocolate to support and encase the wafers.

[0149] Note that oil out of more than 5% is considered unacceptable.

[0150] In preparing these recipes, comparative fillings with fat:solids ratios lower than those of the above examples were found to be too hard in texture. It was also found that the inclusion of more than 25.0 wt.% structurant reduced processability, with an optimum being 15.0 wt.% or less.

[0151] Example 4 and Reference Example 2 The filling of Reference Example 2 was prepared by the process described above.

[0152] [Table 2]

[0153] The reference filling had a hardness of 6.2.

[0154] Example 4 was prepared by the same method with the following composition:

[0155] [Table 3]

[0156] The filling was encased in chocolate and wafers in the same manner as in the previous examples.

[0157] The samples were visually evaluated fresh, and after 3, 5, 7, and 9 months. No oil-out was observed in Example 4 or Reference Example 2.

[0158] A trained sensory panel of 12 tasters evaluated the sensory properties of the reference example versus the inventive examples at each of the above time points. No significant differences were found in color intensity, aroma, hardness, moistness, grittiness, stickiness, bitterness, sweetness, off-notes, and cocoa flavor. The reference example was found to have a stronger hazelnut flavor. These results were repeated at all evaluation points.

[0159] Thus, the present invention allows for a reduction in SFA fat content and / or the incorporation of higher amounts of liquid fat, while controlling oil-out and subsequent bloom, without affecting stability or organoleptic properties.

Claims

1. 1. A filling composition comprising at least one structuring agent and a fat blend, said fat blend comprising at least one solid fat and at least one liquid fat; the filling composition comprises the fat blend in an amount of 15-50% by weight of the filling composition; the solid fat is present in an amount of 10.0 to 40.0% by weight of the filling composition; the liquid fat is present in an amount of 0.5 to 30.0% by weight of the filling composition; the structuring agent is present at 0.25 to 25.0% by weight of the filling composition; the structuring agent is heat-treated flour; A filling composition wherein the fat blend comprises sunflower oil and palm fat.

2. 2. The filling composition of claim 1, wherein the liquid fat further comprises at least one selected from the group consisting of olive oil, safflower oil, fish oil, soybean oil, soy oil, flaxseed oil, rapeseed oil, evening primrose oil, linseed oil, corn oil, grapeseed oil, nut oil, rice bran oil, sesame oil, peanut oil, cottonseed oil, high oleic safflower oil, high oleic soybean oil, high oleic rapeseed oil, algae oil, macadamia nut oil, hazelnut oil, avocado oil, grapeseed oil, cottonseed oil, corn oil, and combinations thereof.

3. 3. The filling composition of claim 1, wherein the solid fat further comprises at least one selected from the group consisting of coconut oil, palm kernel oil, cocoa butter, butter oil, lard, tallow, fat fractions, hydrogenated oils, shea fat, cocoa butter extender fats, interesterified fats, and combinations thereof.

4. 4. A filling composition according to any one of claims 1 to 3, wherein the weight ratio of liquid fat to solid fat is from 1.0:0.75 to 1.0:3.

0.

5. A filling composition described in any one of claims 1 to 4, wherein the sunflower oil comprises high oleic sunflower oil.

6. 6. A filling composition according to any preceding claim, wherein the structuring agent is present in an amount of from 1.5 to 12.0% by weight of the filling composition.

7. The filling composition comprises: a structuring agent present at 1.5 to 12.0% by weight of said filling composition; a fat blend comprising 20-40% by weight of the filling composition; a solid fat present in an amount of 12.0 to 35.0% by weight of the filling composition; a liquid fat present at 5.0 to 20.0% by weight of the filling composition; The filling composition according to any one of claims 1 to 6, comprising:

8. 8. A filling composition according to any one of claims 1 to 7, wherein the particle size D90 of the structuring agent is between 10 microns and 200 microns.

9. A filling composition according to any preceding claim, wherein the structuring agent comprises flour.

10. A filling composition as described in claim 9, wherein the cereal flour includes wheat flour.

11. A filling composition according to any one of claims 1 to 10, wherein the weight ratio of liquid fat to solid fat is from 1.0:1.40 to 1.0:1.

60.

12. The filling composition comprises: a structuring agent present at 2.0 to 10.0% by weight of said filling composition; a fat blend comprising 20-40% by weight of the filling composition; a solid fat present in an amount of 12.0 to 35.0% by weight of the filling composition; a liquid fat present at 5.0 to 20.0% by weight of the filling composition; Sugar present at 10.0 to 50.0% by weight of the filling composition; The filling composition according to any one of claims 1 to 11, comprising:

13. A chocolate or chocolate analogue product comprising a filling composition according to any one of claims 1 to 12, said filling composition being at least partially covered by a chocolate or chocolate analogue shell.

14. 14. The chocolate or chocolate analog product of claim 13, wherein from 5% to 100% of the external surface area of the filling composition is in direct contact with the shell.

15. 15. A chocolate product or chocolate analogue product according to claim 13 or claim 14, wherein the product comprises the filling composition in an amount of from 10 to 90% by weight of the product.

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