Structured confectionery product

Abstract

The present invention relates to a filled confectionery product comprising a cocoa-based shell and backing layer surrounding a fat-based confectionery filling, wherein the filled confectionery product has a total saturated fat content less than 6% and a total sugar content of less than 3.4%; and wherein the combined saturated fat content of the shell and backing layer comprise greater than 50% of the total saturated fat fraction in the filled confectionery product.

Description

[0001] Structured confectionery product

[0002] Background

[0003] Levels of obesity are at their highest levels in many countries. Additionally, the levels of childhood obesity are high, for example in some countries one in four 10- and 11 -year-olds are classified as obese. It follows that there is an increasing demand for certain food products, particularly cocoa-based or chocolate products, which are more nutritious and lower in saturated fat and sugar content.

[0004] In orderto deliver milk “chocolate-like” sensory attributes in non-high fat salt and sugar (non- HFSS) or in Nutriscore A / B products, it is usually required that a large amount of cocoa butter must be replaced. However, difficulties have been encountered when trying to form such a products in a mold and then demold after cooling. Further, they do not have a dependable melting behaviour that delivers a melting sensation in the mouth when consumed, or ensures that the product is solid and easily handled at 20°C.

[0005] CA3232123 discloses a chocolate product comprising greater than 18 wt.% natural lipid, greater than 10 wt.% sugar and / or sugar replacer, and greater than 5 wt.% of at least one cocoa ingredient. Solid chocolate products were reported to have good mouthfeel.

[0006] There is a clear need for cocoa-based confectionery products which have a total saturated fat content that meets the requirements needed to achieve non-HFSS status. They also need to deliver a ‘chocolate-like’ sensory experience in terms of appearance, taste and melting behaviour.

[0007] Summary of the invention

[0008] A filled confectionery product has been developed which is much lower in fat and sugar than conventional chocolate but which surprisingly maintains very good sensory attributes. The product also has the necessary qualities for industrial application, such as maintaining hardness and high melting temperature.

[0009] It was found that a very good texture differential could be obtained between a harder cocoabased shell, into which a higher fraction of the total allowable level of saturated fat could be used, and a softer fat-based filling based on sunflower oil with texture provided by a tropicalizing approach.

[0010] A Nutriscore B product was able to be obtained wherein sugar levels less than 3.4g 1 100g are achieved by using a sugar replacement like maltitol and skimmed milkpowderto replace sucrose and lactose. Saturated fat levels equal to or less than 6g / 100g are achieved by substitution of existing fats with a small quantity of hard fats and a bulk replacement with high oleic sunflower oil. A mixture of glycerol and citrus fiber is also used to provide a route to structuring which is not dependent on a crystallizing fat.

[0011] It is surprising that by combining these approaches in systems with very low amounts of saturated fatty acids (equal to or less than 6 g saturated fatty acids / 100g product) and similar amounts of fat found in chocolate (equal to or more than 26%), a shelf-stable confectionery product with hardness and melting properties similar to chocolate could be obtained.

[0012] Embodiments of the invention

[0013] The present invention relates to a filled confectionery product comprising a cocoa-based shell and backing layer surrounding a fat-based confectionery filling, wherein the filled confectionery product has a total saturated fat content less than 6% and a total sugar content of less than 3.4%; and wherein the combined saturated fat content of the shell and backing layer comprise greater than 50% of the total saturated fat fraction in the filled confectionery product.

[0014] In some embodiments, the combined saturated fat content of the shell and backing layer comprise more than 75% of the total saturated fat fraction in the filled confectionery product.

[0015] In some embodiments, the shell has a saturated fat content of not less than 10%, preferably between 10 to 15%, when expressed as a percentage by weight of shell.

[0016] In some embodiments, the backing layer has a saturated fat content of not less than 5%, preferably between 5 to 10%, when expressed as a percentage by weight of backing layer.

[0017] In some embodiments, the filling has a saturated fat content of not more than 3%, when expressed as a percentage by weight of filling.

[0018] In some embodiments, the filling comprises not less than 50% by weight of the filled confectionery product.

[0019] In some embodiments, the filled confectionery product has a total fat content greater than 25%, preferably a total fat content of between 25 to 40%.

[0020] In some embodiments, the filled confectionery product comprises (i) cocoa butter, (ii) high oleic sunflower oil, and (iii) shea stearin.

[0021] In some embodiments, said product comprises (i) between 15% to 30% high oleic sunflower oil; (ii) between 3% to 13% shea stearin; (iii) between 1% to 9% cocoa butter; (iv) between 40% to 55% maltitol; (v) between 12% to 18% skimmed milk powder; (vi) between 4% to 10% cocoa powder (comprising 10% fat); (vii) between 1% to 5% glycerol; and (viii) about 1% citrus fiber.

[0022] The invention further relates to a method of making a filled confectionery product according to the invention, said method comprising (i) preparing a cocoa-based shell mass, a fatbased filling mass, and a backing layer mass; (ii) separately mixing each mass with a structuring agent; (iii) preparing a cocoa-based shell from the mixed shell mass; (iv) depositing the mixed fat-based filling mass into the cocoa-based shell; and (v) enclosing the mixed fat-based filling mass in the cocoa-based shell with the mixed backing layer mass, wherein the structuring agent comprises glycerol, fibre, and oil, preferably sunflower oil.

[0023] In some embodiments, the cocoa-based shell mass comprises between 3% to 10% high oleic sunflower oil. In some embodiments, the cocoa-based shell mass comprises between 3% to 13% shea stearin. In some embodiments, the cocoa-based shell mass comprises between 2% to 9% cocoa butter. In some embodiments, the cocoa-based shell mass comprises between 40% to 55% maltitol. In some embodiments, the cocoa-based shell mass comprises between 12% to 18% skimmed milk powder. In some embodiments, the cocoa-based shell mass comprises between 4% to 10% cocoa powder.

[0024] In some embodiments, the cocoa-based shell mass comprises one or more of (i) between 3% to 10% high oleic sunflower oil; (ii) between 3% to 13% shea stearin; (iii) between 2% to 9% cocoa butter; (iv) between 40% to 55% maltitol; (v) between 12% to 18% skimmed milk powder; and (vi) between 4% to 10% cocoa powder.

[0025] In some embodiments, the fat-based filling mass comprises one or more of the ingredients (i) between 45% to 55% sugar replacement, for example maltitol, and (ii) between 20% to 40% low saturated oil, for example high oleic sunflower oil.

[0026] In some embodiments, the backing layer mass comprises one or more of (i) between 15% to 25% high oleic sunflower oil; (ii) between 1% to 10% shea stearin; (iii) between 1 % to 10% cocoa butter; (iv) between 35% to 55% maltitol; (v) between 10% to 20% skimmed milk powder; and (vi) between 4% to 10% cocoa powder (comprising 10% fat).

[0027] In some embodiments, the structuring agent comprises glycerol, fiber, and low saturate oil.

[0028] The invention further relates to a filled confectionery product as described herein made by a method according to the invention.

[0029] Detailed description Filled confectionery product

[0030] Typically, the filled confectionery product of the invention comprises a cocoa-based shell and a fat-based confectionery filling. Typically, the filled confectionery product of the invention comprises a cocoa-based shell, a backing layer, and a fat-based confectionery filling. Typically, the filled confectionery product of the invention comprises a cocoa-based shell and a backing layer surrounding a fat-based confectionery filling. The shell and backing layer form the outer surface of the filled confectionery product.

[0031] Typically, the filled confectionery product has a total saturated fat content less than 6%. Typically, the filled confectionery product has a total saturated fat content of between 0.5% to 6%. Typically, the filled confectionery product has a total saturated fat content of between 1% to 6%. Typically, the filled confectionery product has a total saturated fat content of between 2% to 6%. Typically, the filled confectionery product has a total saturated fat content of between 3% to 6%. Typically, the filled confectionery product has a total saturated fat content of between 4% to 6%. Typically, the filled confectionery product has a total saturated fat content of between 5% to 6%.

[0032] Typically, the filled confectionery product has a total sugar content of less than 3.4%. Typically, the filled confectionery product has a total sugar content of between 0.5% to 3.4%. Typically, the filled confectionery product has a total sugar content of between 1% to 3.4%. Typically, the filled confectionery product has a total sugar content of between 1.5% to 3.4%. Typically, the filled confectionery product has a total sugar content of between 2% to 3.4%. Typically, the filled confectionery product has a total sugar content of between 2.5% to 3.4%. Typically, the filled confectionery product has a total sugar content of between 3% to 3.4%.

[0033] Typically, the shell and backing layer comprise greater than 50% of the total saturated fat in the filled confectionery product.

[0034] Typically, the filled confectionery product has a total fat content of between 25 to 40% by total weight of the filled confectionery product. Typically, the combined saturated fat content of the shell and backing layer comprise more than 50% of the total saturated fat fraction in the filled confectionery product.

[0035] The combined saturated fat content of the shell and backing layer may comprise more than 55% of the total saturated fat fraction in the filled confectionery product. The combined saturated fat content of the shell and backing layer may comprise more than 60% of the total saturated fat fraction in the filled confectionery product. The combined saturated fat content of the shell and backing layer may comprise more than 65% of the total saturated fat fraction in the filled confectionery product. The combined saturated fat content of the shell and backing layer may comprise more than 70% of the total saturated fat fraction in the filled confectionery product. The combined saturated fat content of the shell and backing layer may comprise more than 75% of the total saturated fat fraction in the filled confectionery product. The combined saturated fat content of the shell and backing layer may comprise more than 80% of the total saturated fat fraction in the filled confectionery product. The combined saturated fat content of the shell and backing layer may comprise more than 85% of the total saturated fat fraction in the filled confectionery product. The combined saturated fat content of the shell and backing layer may comprise more than 90% of the total saturated fat fraction in the filled confectionery product. The combined saturated fat content of the shell and backing layer may comprise more than 95% of the total saturated fat fraction in the filled confectionery product.

[0036] Where the filled confectionery product comprises a shell but no backing layer, then the shell comprises more than 50% of the total saturated fat fraction in the filled confectionery product, preferably more than 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% of the total saturated fat fraction in the filled confectionery product.

[0037] The filled confectionery product may comprise between 20 to 30% by weight of cocoabased shell, preferably about 30% by weight cocoa-based shell. The filled confectionery product may comprise between 50 to 60% by weight fat-based confectionery filling, preferably about 50% by weight fat-based confectionery filling. The filled confectionery product may comprise between 15 to 25% by weight backing layer, preferably about 20% by weight backing layer.

[0038] Typically, the cocoa-based shell, backing layer, and fat-based filling have an average particle size of between 20 to 40 microns, preferably about 30 microns.

[0039] Typically, the filled confectionery product is handled, wrapped, and / or consumed at ambient temperature.

[0040] Typically, the filled confectionery product comprises cocoa butter and / or cocoa powder, preferably cocoa butter and cocoa powder. Typically, the filled confectionery product comprises one or more of the ingredients: high oleic sunflower oil, shea stearin, cocoa butter, maltitol, skimmed milk powder, cocoa powder, glycerol, and citrus fiber. A typical filled confectionery product further comprises one or more of the ingredients lecithin, polyglycerol polyricinoleate (PGPR), and vanilla flavour. A typical filled confectionery product further comprises cocoa liquor. A typical filled confectionery product comprises lactose.

[0041] Typically, the filled confectionery product has the same ingredients in substantially the same amounts as shown for the products exemplified in Examples 2 to 5 of the present application. Typically, the filled confectionery product comprises one or more of (i) between 1% to 9% cocoa butter; and (ii) between 4% to 10% cocoa powder (comprising 10% fat).

[0042] Typically, the filled confectionery product comprises one or more of (i) between 15% to 30% high oleic sunflower oil; (ii) between 3% to 13% shea stearin; (iii) between 1% to 9% cocoa butter; (iv) between 40% to 55% maltitol; (v) between 12% to 18% skimmed milk powder; (vi) between 4% to 10% cocoa powder (comprising 10% fat); (vii) between 1% to 5% glycerol; and (viii) about 1% citrus fiber.

[0043] Typically, the filled confectionery product further comprises one or more of (ix) between 0.1% to 1.0% lecithin; (x) between 0.05 to 0.15% PGPR; and (xi) about 0.03% vanilla flavour.

[0044] Typically, the filled confectionery product further comprises (xii) between 3% to 10% cocoa liquor.

[0045] Cocoa-based shell

[0046] Typically, the cocoa-based shell is a layer which partly or fully surrounds the fat-based confectionery filling. Typically, the saturated fat content of the cocoa-based shell is no greater than 15%. Typically, the saturated fat content of the cocoa-based shell is between 10% to 15%, preferably about 10%. This was found to be optimal for the demolding process. Every additional 1 % saturated fat in the cocoa-based shell surround must be offset with a lower ratio of saturated fat in the shell compared to the filling in order to satisfy the required overall saturated fat levels in the filled confectionery product. Typically, the cocoa-based shell is a milk cocoa-based shell. Typically, the cocoa-based shell is made by mixing a cocoa-based shell mass with a structuring agent.

[0047] A typical cocoa-based shell mass comprises one or more of the ingredients cocoa butter and / or cocoa powder. A typical cocoa-based shell mass comprises one or more of the ingredients high oleic sunflower oil, shea stearin, cocoa butter, maltitol, skimmed milk powder, and cocoa powder. A typical cocoa-based shell mass further comprises one or more of the ingredients lecithin, polyglycerol polyricinoleate (PGPR), and vanilla flavour.

[0048] Structuring agent as described herein is mixed with the milk cocoa-based shell mass to make the cocoa-based shell. Typically, the milk cocoa-based shell mass is tempered before mixing with the structuring agent.

[0049] Typically, the cocoa-based shell mass comprises one or more of (i) between 2% to 9% cocoa butter; and (ii) between 4% to 10% cocoa powder.

[0050] Typically, the cocoa-based shell mass comprises one or more of (i) between 3% to 10% high oleic sunflower oil; (ii) between 3% to 13% shea stearin; (iii) between 2% to 9% cocoa butter; (iv) between 40% to 55% maltitol; (v) between 12% to 18% skimmed milk powder; and (vi) between 4% to 10% cocoa powder.

[0051] Typically, the cocoa-based shell mass further comprises one or more of (vii) between 0.1% to 1.0% lecithin; (viii) between 0.05 to 0.15% PGPR; and (ix) about 0.03% vanilla flavour.

[0052] Typically, the cocoa-based shell mass and structuring agent as described herein are mixed in a ratio of about 95:5 to make the cocoa-based shell.

[0053] All of the cocoa-based shell ingredients contribute to the total fat content of the filled confectionery product, except for maltitol and vanilla flavor. Typically, cocoa powder comprises about 1% total fat or about 10% total fat, lecithin comprises about 59% total fat, and PGPR comprises about 33% total fat.

[0054] Preferably, the shell is molded. Preferably, the shell is not made by enrobing or panning.

[0055] Fat-based confectionery filling

[0056] Typically, the fat-based confectionery filling mass comprises one or more of the ingredients: a sugar replacement, for example maltitol, and a low saturated oil, for example high oleic sunflower oil. Preferably, the fat-based confectionery filling mass comprises one or more of the ingredients maltitol, high oleic sunflower oil, skimmed milk powder, and lecithin. Typically, the fat-based confectionery filling mass further comprises cocoa powder, for example 1% fat cocoa powder or 10% fat cocoa powder. Typically, the fat-based confectionery filling mass further comprises a nut based ingredient.

[0057] The fat-based confectionery filling mass may comprise one or more of the ingredients (i) between 45% to 55% sugar replacement, for example maltitol, and (ii) between 20% to 40% low saturated oil, for example high oleic sunflower oil. The fat-based confectionery filling mass may comprise one or more of the ingredients (i) between 45% to 55% maltitol: (ii) between 20% to 40% high oleic sunflower oil; (iii) about 15% skimmed milk powder; and (iv) about 0.40% lecithin. The fat-based confectionery filling mass may further comprise between 10% to 15% cocoa powder (comprising 1% fat), or between 5% to 10% cocoa powder (comprising 10% fat), or suitable amounts of cocoa powder with alternative fat contents that provides equivalent amounts of fat to the confectionery filling.

[0058] Preferably, the filling is deposited or co-deposited into a shell.

[0059] Backing layer

[0060] Typically, the backing layer is added to seal the cocoa-based shell after the fat-based confectionery filling has been deposited in the cocoa-based shell. An important functional property of the backing layer is to prevent leaking or breakage in the final packaged filled confectionery product. Typically, the backing layer has substantially the same thickness as the rest of the cocoa-based shell. Alternatively, the backing can be substantially thinner than the cocoa-based shell, provided that it maintains its functional property. The backing layer is also known in the art as the “backing-off’ layer.

[0061] A typical backing layer mass comprises one or more of the ingredients cocoa butter and / or cocoa powder. A typical backing layer mass comprises one or more of the ingredients high oleic sunflower oil, shea stearin, cocoa butter, maltitol, skimmed milk powder, and cocoa powder. A typical backing layer mass further comprises one or more of the ingredients lecithin, polyglycerol polyricinoleate (PGPR), and vanilla flavour.

[0062] Structuring agent as described herein is mixed with the backing layer mass to make the cocoa-based shell. Typically, the backing layer mass is tempered before mixing with the structuring agent.

[0063] Typically, the backing layer mass comprises one or more of (i) between 1% to 10% cocoa butter; and (ii) between 4% to 10% cocoa powder (comprising 10% fat).

[0064] Typically, the backing layer mass comprises one or more of (i) between 15% to 25% high oleic sunflower oil; (ii) between 1 % to 10% shea stearin; (iii) between 1 % to 10% cocoa butter; (iv) between 35% to 55% maltitol; (v) between 10% to 20% skimmed milk powder; and (vi) between 4% to 10% cocoa powder (comprising 10% fat).

[0065] Typically, the backing layer mass further comprises one or more of (vii) between 0.1% to 1.0% lecithin; (viii) between 0.05 to 0.15% PGPR; and (ix) about 0.03% vanilla flavour.

[0066] Typically, the backing layer mass and structuring agent as described herein are mixed in a ratio of about 95:5 to make a backing layer.

[0067] All of the backing layer ingredients contribute to the total fat content of the filled confectionery product, except for maltitol and vanilla flavor. Typically, cocoa powder comprises about 1% total fat or about 10% total fat, lecithin comprises about 59% total fat, and PGPR comprises about 33% total fat.

[0068] Structuring agent

[0069] Typically, the structuring agent comprises glycerol, fibre, preferably citrus fiber, and a low saturate oil, preferably sunflower oil. Typically, the structuring agent comprises about 40% glycerol, about 20% fiber, preferably citrus fiber, and about 40% low saturate oil, preferably sunflower oil. Glycerol may be substituted by, for example, propylene glycol, polyethylene glycol, other polyols such as sugar alcohols, for example sorbitol, xylitol, maltitol, mannitol, sugar solution such as fructose, dextrose, galactose, or any mixture thereof.

[0070] Citrus fiber may be substituted by, for example, microcrystalline cellulose (MCC), apple fibre, oat fibre, potato fibre, pea fibre, wheat fibre, sugar cane fibre, sugar beet fibre, cocoa powder, carob fibre and any mixture thereof.

[0071] A typical low saturate oil, for example sunflower oil, may have about 8% saturated fat. Sunflower oil may be replaced by any oil which is liquid at 20°C. Sunflower oil may be replaced by medium chain triglyceride (MCT) oil.

[0072] Sugar replacement

[0073] Typically, the sugar replacement ingredient is maltitol. Maltitol can be substituted for an alternative sugar replacement ingredient, for example allulose, tagatose, and Promitor, wherein Promitor is soluble corn fiber.

[0074] Definitions

[0075] In the context of the present invention, sugar means sucrose, lactose, glucose, fructose, maltose, and / or galactose. Preferably, sugar means sucrose and lactose.

[0076] Skimmed milk powder as used herein typically has a fat content less than 1%, of which 60% is saturated fat. Preferably, the skimmed milk powder has about 0.9% total fat, and has about 0.5% saturated fat.

[0077] A cocoa-based shell as used herein comprises cocoa butter and / or cocoa powder.

[0078] A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. Typically, the saturated fat is one or more of palmitic acid and / or stearic acid. Typically, the saturated fat is one or more of palmitic acid, stearic acid, lauric acid, and myristic acid.

[0079] Sunflower oil typically comprises the saturated fats palmitic acid and stearic acid, typically in substantially equal amounts.

[0080] Shea Stearin is the fat fraction of Shea butter. The primary fatty acid in shea stearin is stearic acid (C18:0) followed by oleic acid (omega-9, C18:1). Shea Stearin has a melting point of 35 - 45°C.

[0081] Cocoa butter consists of a combination of saturated and unsaturated fatty acids. Typically, cocoa butter comprises about 60% saturated fat, made up of palmitic acid, stearic acid, lauric acid, and myristic acid. As used herein, the singular forms "a," "an" and "the" include plural unless the context clearly dictates otherwise.

[0082] The words "comprise," "comprises" and "comprising" are to be interpreted inclusively rather than exclusively. Likewise, the terms "include," "including" and "or" should all be construed to be inclusive, unless such a construction is clearly prohibited from the context.

[0083] The compositions disclosed herein may lack any element that is not specifically disclosed. Thus, a disclosure of an embodiment using the term "comprising" includes a disclosure of embodiments "consisting essentially of and "consisting of the components identified. Similarly, the methods disclosed herein may lack any step that is not specifically disclosed herein. Thus, a disclosure of an embodiment using the term "comprising" includes a disclosure of embodiments "consisting essentially of’ and "consisting of’ the steps identified.

[0084] The term "and / or" used in the context of "X and / or Y" should be interpreted as "X," or "Y," or "X and Y." Where used herein, the terms "example" and "such as," particularly when followed by a listing of terms, are merely exemplary and illustrative and should not be deemed to be exclusive or comprehensive. Any embodiment disclosed herein can be combined with any other embodiment disclosed herein unless explicitly stated otherwise.

[0085] As used herein, "about" and "approximately" and “substantially” are understood to refer to numbers in a range of numerals, for example the range of -20% to +20% of the referenced number, for further example the range of -10% to +10% of the referenced number, preferably within -5% to +5% of the referenced number, more preferably within -1% to +1% of the referenced number, most preferably within -0.1 % to +0.1 % of the referenced number.

[0086] The invention will now be illustrated by way of examples, which should in no way be thought to limit the scope of the invention as herein described.

[0087] EXAMPLES

[0088] Example 1

[0089] Production of cocoa-based shell filled with white milk flavoured fat-based filling

[0090] Filled confectionery products according to the invention were assessed by their ability to be effectively molded and demolded. The aim was to provide filled praline shape products with recognizable shine and structural integrity for handling, wrapping and consumption at ambient temperatures. All cocoa-based shell and filling masses had average particle sizes of 30 microns. An acceptable average particle size range was considered to be between 20 to 40 microns.

[0091] A filled confectionery product composed of an outer shell (30%), a filling (50%) and a backing layer (20%) was prepared. It is also possible to form an outer shell which entirely surrounds the filling, in which case a separately applied backing layer is not required. This is known as a book mold or “one shot” type deposit. Each mass (the cocoa-based shell, the fat-based filling and the backing layer) was mixed with a specific glycerol, citrus fibre and sunflower oil structuring agent mix to encourage structuring within each mass over time. The cocoa-based shell recipe composition is shown in Table 1.

[0092] Table 1 : 26.44% fat content milk cocoa-based shell recipe used in white milk-based filled products

[0093] Separately, a mixture of glycerol, citrus fibre and sunflower oil was made up according to the ratios shown in Table 2. This involved a short mixing step to homogenize, followed by a heat soak for 24 hours at 45°C until ready to use.

[0094] Table 2: structuring agent recipe

[0095] After tempering and before molding, the pre-prepared mixture of glycerol, citrus fibre and sunflower oil was mixed into the cocoa-based shell in the ratio below.

[0096] Table 3: mixing ratio of base mass with structuring agent A cocoa-based shell composed of the tempered mix and structuring agent mixture was prepared. Separately, a filling had been prepared according to the recipe shown in Table 4. The total fat content of this tempered mix and structuring agent mix is 26.12%.

[0097] Table 4: white milk based filling recipe

[0098] Prior to depositing the filling into the cocoa-based shell, more of the structuring agent mix was mixed into the filling in the ratio of 5% structuring agent to 95% filling mass. The third and final backing layer recipe was prepared according to the recipe shown in Table 5.

[0099] Table 5: 26% fat content of backing layer recipe used in white milk-based filled products

[0100] After tempering and before backing off, pre-prepared structuring agent mix mentioned above was added, again in the ratio of 95% tempered mix to 5% structuring agent mix. This yielded a filled confectionery product with an overall composition as in Table 6. Table 6: overall composition of filled confectionery product in example 1

[0101] Example 2

[0102] Production of lower fat milk cocoa-based shell filled with cocoa-based filling The same approach to the shell and backing layer was example 1 was used, but with the following recipes in each component, with different levels of shea stearin, cocoa butter and sunflower oil in each mass. Again, the structuring agent mix was added at each stage. The shell mass recipe used is in Table 7.

[0103] Table 7: 26.48% fat content milk cocoa-based shell recipe used in cocoa-based filled products

[0104] The filling mass recipe used is shown in Table 8.

[0105] Table 8: 26.44% fat content cocoa-based filling recipe The backing layer mass recipe used is shown in Table 9.

[0106] Table 9: 26.43% fat content backing layer recipe used in cocoa-based filled products

[0107] This yielded a filled confectionery product with the overall composition as in Table 10.

[0108] Table 10: composition of filled confectionery product in example 2 It has been shown in Example 2 that increasing the sunflower oil and shea stearin content and reducing the cocoa butter content in the cocoa-based shell was found to reduce the waxiness and clagginess but still ensures satisfactory demolding.

[0109] Example 3 Product with increased fat content for improved sensory using white milk-based filling

[0110] The fat content and distribution of fat in this example was changed, whilst maintaining the upper saturated fat threshold. The same approach to the shell and backing layer as example 1 was used, but with the following recipes in each component, with amended levels of shea stearin, cocoa butter and sunflower oil in each mass. Again, the structuring agent mix was added at each stage. The shell mass recipe used is shown in Table 11 .

[0111] Table 11 : 28% fat milk based recipe shell mass.

[0112] The filling mass recipe used is shown in Table 12.

[0113] Table 12: white milk-based filling recipe. The backing layer mass recipe used is shown in Table 13.

[0114] Table 13: 28% fat recipe for backing layer mass.

[0115] This yielded a filled confectionery product with the overall composition as in Table 14. Table 14: composition for filled confectionery product in example 3 This example shows that the product was further improved with the additional level of oil. Cocoa liquor was found to improve the sensory aspects compared with cocoa powder.

[0116] Example 4

[0117] Product made with MCT oil in filling and cocoa-based shell

[0118] Example 3 was repeated except that the high oleic sunflower oil was replaced with a medium chain triglyceride (MCT) oil. This yielded a product with the overall composition in Table 15.

[0119] Table 15: composition of filled confectionery product in example 4

[0120] This example shows that a filled confectionery product can be made which meets the Nutriscore B criteria and provides the consumer with the recommended dose of MCT for health benefit in a single serving, whilst maintaining satisfactory sensory and industrial applicability.

[0121] Example 5

[0122] Product made with fat-reduced cocoa powder

[0123] The recipe and fat crystallization steps were changed to maximise the role of saturated fat in the demolding process. A cocoa-based shell was prepared. As with previous examples, a structuring agent mixture was made up according to the following ratios shown in Table 16. The process to make the mixture involved a short mixing step to homogenise, followed by a heat soak for 24 hours at 45°C until ready to use.

[0124] Table 16: structuring agent recipe

[0125] Separately, a base recipe for the cocoa-based shell was prepared according to the recipe below in Table 17.

[0126] Table 17: base recipe for example 5

[0127] In preparation to manufacture shells, this base was held at 30°C and to it was added a precrystallised slurry of shea stearin. Pre-crystallisation of the shea stearin was achieved by holding the fat at 35°C for 24 hours. A similar process can be achieved using a bench scale or industrial scale temperer. At the same time as adding the shea stearin, the pre-prepared structuring agent was added and the resulting mixture (with the net composition shown in table 18) was used to manufacture shells.

[0128] Table 18: net composition of shell (and backing layer) used in example 5.

[0129] Into these shells were deposited fillings with the following composition: Table 19: base filling recipe used in example 5 Where the oils were a range of nut oils and pastes to provide flavour to the filling and to modulate filling hardness, but always maintaining the overall saturated fat content requirements for the filled confectionery product. As in previous recipes, the filling was mixed with 5% of the previously mentioned glycerol / fibre structuring agent. The filled shells were backed off with the same combination of base mass / shea stearin slurry / structuring as that used in the shell. It was surprisingly found that the use of reduced fat cocoa powder led to better demolding and processing.

[0130] Example 6

[0131] Product with saturated fat distributed evenly across product

[0132] In order to prove the threshold of demolding, a recipe was made in which saturated fat was distributed evenly throughout the product, as opposed to specifically within the shell and with the distribution of fats described above. This recipe was not able to be demolded or handled at room temperature (20 to 25°C) as a viable product.

[0133] Table 20: recipe which achieves the target nutritionals and has the saturated fat distributed evenly across whole product, but does not demold.

[0134] For a continuous, single mass system (i.e. with saturated fat distributed evenly across the whole product), it was found that this recipe was at the threshold of being able to be demolded and be handled between 20 and 25°C as a confectionery product. However, the saturated fat levels in this product exceed the target nutritionals.

[0135] Table 21 : recipe which has the same fat content as above, but has 9% saturated fat distributed evenly throughout product. Demolding and handling is satisfactory at temperatures for ambient confectionery.

[0136]

Claims

Claims1 A filled confectionery product comprising a cocoa-based shell and backing layer surrounding a fat-based confectionery filling, wherein the filled confectionery product has a total saturated fat content less than 6% and a total sugar content of less than 3.4%; and wherein the combined saturated fat content of the shell and backing layer comprise greater than 50% of the total saturated fat fraction in the filled confectionery product.2 The filled confectionery product according to claim 1 , wherein the combined saturated fat content of the shell and backing layer comprise more than 75% of the total saturated fat fraction in the filled confectionery product.3 The filled confectionery product according to any one of claims 1 and 2, wherein the shell has a saturated fat content of not less than 10%, preferably between 10 to 15%, when expressed as a percentage by weight of shell.4 The filled confectionery product according to any one of claims 1 to 3, wherein the backing layer has a saturated fat content of not less than 5%, preferably between 5 to 10%, when expressed as a percentage by weight of backing layer.5 The filled confectionery product according to any one of claims 1 to 4, wherein the filling has a saturated fat content of not more than 3%, when expressed as a percentage by weight of filling.6 The filled confectionery product according to any one of claims 1 to 5, wherein the filling comprises not less than 50% by weight of the filled confectionery product.7 The filled confectionery product according to any one of claims 1 to 6, wherein the filled confectionery product has a total fat content greater than 25%, preferably a total fat content of between 25 to 40%.8 The filled confectionery product according to any one of claims 1 to 7, wherein the filled confectionery product comprises cocoa liquor.9 The filled confectionery product according to any one of claims 1 to 8, wherein said product comprises (i) between 15% to 30% high oleic sunflower oil; (ii) between 3% to 13% shea stearin; (iii) between 1% to 9% cocoa butter; (iv) between 40% to 55% maltitol; (v) between 12% to 18% skimmed milk powder; (vi) between 4% to 10% cocoa powder (comprising 10% fat); (vii) between 1% to 5% glycerol; and (viii) about 1% citrus fiber.10 A method of making a filled confectionery product according to any one of claims 1 to 9, said method comprising (i) preparing a cocoa-based shell mass, a fat-based filling mass, and a backing layer mass; (ii) separately mixing each mass with a structuring agent; (iii) preparing a cocoa-based shell from the mixed shell mass; (iv) depositing the mixed fatbased filling mass into the cocoa-based shell; and (v) enclosing the mixed fat-based filling mass in the cocoa-based shell with the mixed backing layer mass, wherein the structuring agent comprises glycerol, fibre, and oil, preferably sunflower oil.11 The method according to claim 10, wherein the cocoa-based shell mass comprises one or more of (i) between 3% to 10% high oleic sunflower oil; (ii) between 3% to 13% shea stearin; (iii) between 2% to 9% cocoa butter; (iv) between 40% to 55% maltitol; (v) between 12% to 18% skimmed milk powder; and (vi) between 4% to 10% cocoa powder.12 The method according to any one of claims 10 and 11 , wherein the fat-based filling mass comprises one or more of the ingredients (i) between 45% to 55% sugar replacement, for example maltitol, and (ii) between 20% to 40% low saturated oil, for example high oleic sunflower oil.13 The method according to any one of claims 10 to 12, wherein the backing layer mass comprises one or more of (i) between 15% to 25% high oleic sunflower oil; (ii) between 1% to 10% shea stearin; (iii) between 1% to 10% cocoa butter; (iv) between 35% to 55% maltitol; (v) between 10% to 20% skimmed milk powder; and (vi) between 4% to 10% cocoa powder (comprising 10% fat).14 The method according to any one of claims 10 to 13, wherein the structuring agent comprises glycerol, fiber, and low saturate oil.15 A filled confectionery product according to any one of claims 1 to 9, made by a method according to any one of claims 10 to 14.

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