Use of plant protein isolate in fat-based fillings

Abstract

Fat-based fillings with plant protein isolate are described. The plant protein isolate includes corn protein isolate. Fat-based fillings with plant protein isolate also include one or more oils. The fat-based fillings have reduced saturated fatty acid content and / or reduced sugars content. Methods of preparing and using the fat-based fillings are also described.

Description

USE OF PLANT PROTEIN ISOLATE IN FAT-BASED FILLINGSCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] Not applicableBACKGROUND

[0002] Diseases linked to the diet, like obesity or cardio-vascular diseases, attract more and more the attention of the authorities, of the media and of the population. The authorities of several countries start to issue regulations to force the limitation of sugar in the diet.

[0003] In this context, consumers of fat-based fillings, such as chocolate confectionary fillings, are more and more conscious of the amount of fat and sugar, in particular saturated fat, present in chocolate products and confectionary fillings. Therefore, manufacturers of fat-based fillings, are seeking to find solutions to replace saturated fat and / or sugar in fat-based fillings, without affecting the properties of fat-based fillings.

[0004] Fat has important functionalities in fat-based fillings. Reducing the amount of saturated fat in a filling and replacing it with unsaturated fat or other ingredients is therefore a challenging task. There is thus a need to provide a reduced saturated fat and / or a reduced fat solution.SUMMARY

[0005] The present disclosure provides compositions containing plant protein isolates. The compositions are fat-based fillings. The fat-based fillings comprise fat, sugar and a plant protein isolate. A portion of the fat in the fat-based fillings may include fats that are liquid at room temperature, such fats are also referred to herein as “oils” or “liquid fats”. The fat-based fillings also include reduced levels of sugar content compared to fillings without the plant protein isolate. The replacement of a portion of the solid fat with liquid fat reduces the saturated fatty acid content in the fat-based filling. The presence of the plant protein isolate in the fat-based filling substantially mitigates or delays the migration of the fat from the filling to the shell around the filling and / or surface of the food product.

[0006] In one aspect, the present disclosure provides a fat-based filling comprising a plant protein isolate, preferably a corn protein isolate, sugars, preferably at least 20wt%, preferably from 25 to 55wt%, more preferably from 30 to 50wt%, more preferably from 35 to 45wt% based on the weight of the filling, and a fat system, wherein the amount of fat in the fat system is preferably atleast 25wt%, preferably from 30 to 60wt%, more preferably from 30 to 50wt%, more preferably from 30 to 40wt%, more preferably from 30 to 35wt% based on the weight of the filling, wherein the fat system preferably comprises solid fat and liquid fat and at least 5wt%, preferably at least 20wt%, more preferably at least 40wt%, more preferably at least 50wt% of the fat system is liquid fat. The fat-based filling may be characterized in that the filling comprises preferably at least 2wt%, more preferably at least 5wt%, most preferably at least 10wt% of the plant protein isolate. The fat-based filling may be further characterized in that the filling comprises: the sugars from 20 to 55wt%, preferably from 25 to 55wt%, more preferably 30 to 50wt%, most preferably from 35 to 45wt% of the filling; the amount of fat is from 30 to 60wt%, more preferably from 30 to 50wt%, more preferably from 30 to 40wt%, more preferably from 30 to 35wt% of the filling; wherein the fat system comprises from 10 to 60wt%, more preferably from 20wt% to 60wt%, more preferably from 30 to 60wt%, more preferably from 40 to 60wt%, more preferably from 45wt% to 55wt% of liquid fat; and the plant protein isolate is from 5 to 15wt%, most preferably from 8 to 12wt% of the filling. The fat-based filling may be further characterized in that the filling further comprises from 0.1 to lwt%, preferably from 0.2 to 0.7wt%, more preferably from 0.3 to 0.5wt% lecithin. The fat-based filling may be further characterized in that the filling further comprises from 0 to 15wt%, preferably 0.1 to 15wt%, more preferably from 3 to 11 wt%, even more preferably from 5 to 10wt% of powdered milk products. The fat-based filling may be further characterized in that the filling comprises reduced levels of saturated fatty acid content relative to fat-based fillings without the plant protein isolate. The fat-based filling may be further characterized in that the filling comprises reduced levels of sugar content relative to fat-based fillings without the plant protein isolate. The fat-based filling may be further characterized in that the filling further comprises a native starch, one or more bulking agents or combinations thereof. The fat-based filling may be further characterized in that the blooming in the fat-based filling with the plant protein isolate is the same or is delayed relative to the fat-based fillings without the plant protein isolate.

[0007] In another aspect, the present description provides a process for preparing a fat-based filling comprising fat, sugars and plant protein isolate, said process comprising the steps of: a) providing a blend of dry components, preferably the dry components comprise the sugars and the plant protein isolate, and b) adding melted fat, preferably at a temperature between 45 to 60°C, to the blend of the dry components and mixing to obtain a cohesive mass, preferably adding lecithinto the mass after the addition of the melted fat. The process may be used to prepare a fat-based filling.

[0008] In a further aspect, the present description provides a food product comprising the fatbased filling, wherein the food product is preferably a bakery product, an ice cream or a confectionery product, preferably the food product is a chocolate filling having at least 5wt% of cocoa powder.

[0009] In yet a further aspect, the present description provides a use of plant protein isolate, preferably corn protein isolate to reduce sugars in fat-based fillings.

[0010] In another further aspect, the present description provides a use of plant protein isolate, preferably corn protein isolate to reduce saturated fatty acid content in fat-based fillings.

[0011] In yet another aspect, the present description provides a use of plant protein isolate, preferably corn protein isolate to substantially mitigate and / or delay fat-bloom from fat-based fillings on a chocolate-based shell surrounding the filling.

[0012] BRIEF DESCRIPTION OF THE DRAWINGS

[0013] This patent or application contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawings will be provided by the Office upon request and the payment of the necessary fee.

[0014] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed herein.

[0015] Figure 1 shows the results from blooming scores at 20°C.

[0016] Figure 2 shows the results from blooming scores at 26°C.DETAILED DESCRIPTION

[0017] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0018] In this document, the terms “a,” “an,” or “the” are used to include one or more than one unless the context clearly dictates otherwise. The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. All publications, patents, and patent documents referred to in thisdocument are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0019] Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise.

[0020] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below.

[0021] This disclosure relates to fat-based fillings comprising plant protein isolate, preferably a corn protein isolate. The fat-based fillings can include a lower sugar content and / or a lower saturated fatty acid (SAFA) content. Preferably, the fat-based fillings have a reduced sugar content and a reduced SAFA content relative to fat-based fillings without plant protein isolate. Fat-based fillings with the plant protein isolate can be combined with fats that have a lower saturated fatty acid content, for example, liquid fats. Advantageously, the fat-based filling with the plant protein isolate have comparable or slower blooming apparition relative to the fat-based fillings without the plant protein isolate. The inclusion of the plant protein isolate enables the use of oils resulting in lower SAFA content and / or sugar content in the fat-based fillings.

[0022] The fat-based fillings described herein comprise a fat system, preferably the fat system includes solid fat and oil. “Solid fat” as used herein relates to fat that is solid at ambient temperature, e.g., between 20°C and 22°C. Exemplary solid fats are fats from cocoa butter, milk fat, shea butter, coconut, palm, palm kernel and the like. “Oils” as used herein relates to fatty substances that are in a liquid form at ambient temperature, e.g. between 20°C and 22°C. “Liquid fat” as used herein is also referred to as “oils”. Exemplary oils include sunflower oil, canola oil,olive oil, and the like. “Fat system” as used herein relates to the total fats in the system and include solid fats and / or liquid fats.

[0023] Plant protein isolate, preferably com protein isolate, can be advantageously used to reduce part of the sugar in fat-based fillings. Plant protein isolate can also enable replacing at least part of the solid fats in fat-based fillings with liquid fats, which comprise lower SAFAs, without adversely affecting blooming in the food products. Addition of oils to a fat-based fillings are known to result in undesirable migration of the oil from the filling to the chocolate shell around the filling and / or the surface of the food product resulting in rapid blooming on the surface of the food product. The presence of the plant protein isolate can surprisingly slow down and / or substantially mitigate the migration of the oil from the filling. The presence of plant protein isolate can advantageously substantially mitigate and / or delay blooming effects expected due to the presence of oil in the fat-based fillings.

[0024] The addition of a plant protein isolate to a fat-based filling can increase the viscosity of the fat-based filling. The combination of a plant protein isolate and oil in the fat-based filling reduces the SAFA content while maintaining a desirable viscosity of the fat-based fillings. The inclusion of plant protein isolate can replace some of the sugar leading to a reduction in the sugar content in fat-based fillings. Without being bound by any theory, it is thought that plant protein isolates can provide structural support similar to sugars in the fat-based filling. The invention therefore relates to fat-based fillings comprising plant protein isolates, preferably com protein isolate, more particularly to a reduced SAFA and reduced sugar content fat-based filling without adversely affecting the blooming of the food product. It is understood that SAFA replacement refers to a reduced SAFA content in fats in comparison to a fat-based filling that includes only solid fat and does not include liquid fat. The total fat in the fat-based filling may be the same or different but the SAFA content of the fat-based fillings described herein can be reduced due to the presence of the plant protein isolate coupled with the addition of oil.

[0025] For sugar replacement, part of the sugar is replaced by plant protein isolate, preferably corn protein isolate, which can lead to sugar reduction and calorie reduction. The resulting fatbased fillings have comparable functionalities as the full-sugar products with respect to the appearance of blooming, flow properties, perceived sweetness and mouthfeel.

[0026] For SAFA reduction, at least a portion of the solid fat is replaced by liquid fat which can lead to SAFA reduction in the fat-based fillings. The resulting fat-based fillings that include solid fat and liquid fat, and plant protein isolates have comparable functionalities as the all-solidfat products without plant protein isolates with respect to appearance of blooming, flow properties, perceived sweetness and mouthfeel.

[0027] Without being bound by theory, it is thought that the plant protein isolate, preferably corn protein isolate, surprisingly binds the fat in a filling and increases the viscosity. In the fatbased fillings with plant protein isolate described herein, it is thought that the plant protein isolate absorbs the fat and reduces the mobility and migration of any oils present to the shell around the filling and / or surface of the food product leading to retardation of the blooming in the food product. These factors would explain the fact that, when the plant protein isolate, preferably com protein isolate, is used as sugar replacer, the viscosity is comparable to the viscosity of the fatbased filling without the plant protein isolate.

[0028] Fat-based fillings according to the invention are based on a fat system, preferably a portion of the fat system is liquid fat, e.g., an oil. The fat-based fillings also include sugar and a plant protein isolate, preferably corn protein isolate, and can contain several other ingredients including, but not limited to, cocoa powder, milk powder, whey powder, lactose, flavouring agents, lecithin, colorants, etc. Fat-based fillings according to the invention preferably comprise, solid fat and liquid fat.

[0029] Fat-based filling according to the invention comprise at least about 5wt%, preferably at least about 10wt%, of plant protein isolate, preferably corn protein isolate, based on the total weight of the filling. Fat-based filling according to the invention comprise between about 5wt% and about 15wt%, more preferably between about 5wt% and about 12wt%, more preferably between about 5wt% and about 10wt%, more preferably between about 8wt% and about 12wt%, more preferably between about 8wt% and about 10wt%, more preferably about 10wt% of plant protein isolate, preferably corn protein isolate, based on the total weight of the filling.

[0030] The plant protein isolate can be selected from any plant-based protein isolate that can bind liquid fat and reduce the appearance of blooming in the food product. Preferably, the plant protein isolate is corn protein isolate.

[0031] Plant protein isolate is prepared from plant-based material and may be derived from a variety of processes known in the art. Corn protein isolate can be derived from, for example, com gluten material. The corn protein isolate product comprises at least about 85 wt%, at least about 86 wt%, at least about 87 wt%, at least about 88 wt%, at least about 89 wt%, at least about 90 wt%, at least about 91 wt%, at least about 92 wt% corn protein isolate on a db. The corn proteinisolate may be derived from the processes described, for example, in PCT Patent Publication WO2023 / 081651A1.

[0032] The fat-based fillings described in the present invention include a fat system. The fat system can include solid fats and / or liquid fats, preferably the fat system in the fat-based filling includes a blend with two or more components. The fat system may include one or more solid fats and / or one or more oils. Solid fats include cocoa butter, milk fat, shea butter, coconut, palm, palm kernel and its fractions such as palm olein, palm stearin, palm mid fractions, these fractions include interesterified, coconut stearin, palm kernel stearin, interesterified fats and the like. Oils include sunflower oil, rapeseed oil, soybean oil, cottonseed oil, olive oil, nut oils, e.g., almond, hazelnut, and walnut oils, avocado oil and the like.

[0033] Fat-based fillings according to the invention comprises a fat system of at least about 25wt%, preferably at least about 30wt%, more preferably at least about 35wt% based on the weight of the filling. The fat-based fillings may comprise a fat system of between about 25wt% and about 70wt%, more preferably between about 25wt% and about 60wt%, more preferably between about 28wt% and about 60wt%, more preferably between about 28wt% and about 50wt%, more preferably between about 28wt% and about 45wt%, more preferably between about 28wt% and about 40wt%, more preferably between about 30wt% and 35wt% based on the weight of the filling.

[0034] The fat system in the fat-based filling preferably comprises at least about 10wt% from oils, preferably at least about 25wt%, more preferably at least about 40wt%, more preferably at least about 50wt% of the fat system from oils. The fat-based filling preferably comprises no more than about 70wt% of the fat system from oils, preferably no more than about 60wt% of the fat system from oils. Fat-based fillings may comprise between about 10wt% and about 80wt%, preferably between about 20wt% and about 70wt%, more preferably between about 20wt% and about 60wt%, more preferably between about 30wt% and about 60wt%, more preferably between about 40wt% and about 60wt%, more preferably between about 45wt% and about 55wt%, more preferably about 50wt% of the fat system from oils.

[0035] The fat-based filling preferably comprises no more than about 90wt% of the fat system from solid fat, preferably no more than about 75wt%, more preferably no more than about 60wt%, more preferably no more than about 50wt% of the fat system from solid fat. Fat-based fillings may comprise between about 20wt% and about 90wt%, preferably between about 30wt% and about 80wt%, more preferably between about 40wt% and 80wt%, more preferably between about40wt% and about 70wt%, more preferably between about 40wt% and about 60wt%, more preferably between about 45wt% and about 55wt%, more preferably about 50wt% of the fat system from solid fat.

[0036] The ratio of the solid fat to the liquid fat in the fat system can vary, for example, the ratio of solid fatliquid fat in the fat system is 10: 1, preferably 9: 1, more preferably 8:2, more preferably 7:3, more preferably 6:4, more preferably 1 : 1. The ratio of solid fat to liquid fat may be 1 : 10, preferably 1 :9, more preferably 2:8, more preferably 3:7, more preferably 4:6, more preferably 1 : 1.

[0037] Fat-based fillings include one or more sugars. Sugars can include sucrose, fructose, glucose, polyols and the like. Fat-based fillings according to the invention comprise preferably at least about 10wt%, or at least about 20wt%, more preferably at least about 25wt%, even more preferably at least about 30wt%, most preferably at least about 35wt% of sugars based on the weight of the fat-based filling. Fat-based fillings according to the invention comprise preferably at most about 60wt%, or at most about 50wt%, more preferably at most about 45wt%, more preferably at most about 40wt%, more preferably at most about 35wt% of sugars based on the weight of the fat-based filling. Fat-based fillings may comprise between about 10wt% and about 80wt%, preferably between about 20wt% and about 70wt%, more preferably between about 20wt% and about 60wt%, more preferably between about 30wt% and about 60wt%, more preferably between about 30wt% and about 50wt%, more preferably between about 35wt% and about 50wt%, more preferably between about 35wt% and about 45wt%, more preferably about 40wt% of sugars based on the weight of the fat-based filling.

[0038] Fat-based fillings typically do not contain added water. Fat-based fillings typically have a water content of from about 0.1wt% to about 1.5wt%, preferably from about 0.01wt% to about lwt%, more preferably from about 0.01wt% to about 0.5wt%. Said water is preferably substantially only coming from residual water content of the fat-based filling ingredients.

[0039] The fat-based fillings with the plant protein isolate, preferably com protein isolate and liquid fat can have a viscosity of from 0.5 to 6 Pa.s, preferably 1 to 5 Pa.s, more preferably 1.5 to 3 Pa.s. Further, the fat-based filling of the present invention has a yield of from 2 to 25 Pa, preferably 4 to 15 Pa, more preferably 5 to 10 Pa. However, it should be noted, that the values of viscosity and yield value of fat-based fillings according to the present invention are depending on the formulation and on the size of the particles (roll-refined filling or not roll-refined filling) and may vary from the values mentioned above. Typical values of viscosity of a reference filling (i.e.fillings with no sugar reduction) range between 0.5 Pa.s and 3 Pa.s, preferably 0.5 Pa.s and 1.5 Pa.s. Typical values of yield value of a reference filling range between 1 and 10 Pa.

[0040] It was found that plant protein isolate, preferably corn protein isolate, can be used in fat-based fillings to reduce sugar content and can also lead to reduction of the SAFA content.

[0041] For SAFA content reduction, a part of the solid fat in the fat system can be replaced with oil when the fat-based filling includes plant protein isolate, preferably corn protein isolate, in the recipe. For example, in a filling containing 35wt% of a fat system, between about 20wt% and about 80wt%, preferably between 30wt% and 70wt%, preferably between 30wt% and 65wt% of the solid fat can be replaced with an oil(s) in a filling.

[0042] The SAFA content of the fat-based filling can be reduced by at least about 5wt%, preferably at least about 10wt% relative to the SAFA content of a fat-based filling without plant protein isolate. The SAFA content of the fat-based filling can be reduced preferably by at least about 20wt%, more preferably at least about 30wt%, more preferably at least about 40wt%, more preferably at least about 50wt%, more preferably at least about 60wt%, more preferably at least about 70wt% relative to the SAFA content of a fat-based filling without plant protein isolate. Preferably, the SAFA content of the fat-based filling can be reduced by not more than about 80wt% relative to the SAFA content of a fat-based filling without plant protein isolate. The SAFA content of the fat-based filling can be reduced by between about 10 to about 80wt%, preferably between about 20 to about 80wt%, more preferably between about 20 to about 70wt%, more preferably between about 30 to about 70wt%, more preferably between about 30 to about 65wt%, more preferably between about 40 to about 65wt%, more preferably between about 40 to about 55 wt% compared to the SAFA content in fat-based fillings without plant protein isolate.

[0043] For sugar reduction, a part of the sugars can be replaced by plant protein isolate, preferably corn protein isolate, in the recipe. In one aspect, in a fat-based filling containing about 50wt% of sugars based on the weight of the filling, the sugars content may be reduced to about 35wt% of sugars based on the weight of the filling, preferably to about 40wt% of sugars based on the weight of the filling. The sugars content in the fat-based filling may not be reduced to less than about 35wt% of the fat-based filling.

[0044] The sugars content of the fat-based filling with plant protein isolate can be reduced by at least about 5% based on the total sugars content in the fat-based filling without plant protein isolate, preferably at least about 10%, more preferably at least about 15%, more preferably by at least about 20% based on the total sugars content in a fat-based filling without a plant proteinisolate. The sugars content of the fat-based filling with plant protein isolate may be reduced by no more than about 20wt% based on the sugars content of the fat-based filling without plant protein isolate. The sugars content of the fat-based filling with plant protein isolate may be reduced by between about 5% and about 30% relative to the sugars content of the fat-based filling without plant protein isolate, preferably between about 5% and about 25%, more preferably between about 5% and about 20%, more preferably between about 10% and about 20%, more preferably between about 15% and 20% relative to the sugars content of the fat-based filling without plant protein isolate.

[0045] The use of fat-based fillings with plant protein isolates, preferably corn protein isolates, does not adversely affect the appearance of blooming in the food product. “Blooming” as referred to herein is the whitish appearance on the surface of a chocolate due to oil migration from the filling. The blooming appearance may be the same, slower and / or delayed with the use of at least 5wt% plant protein isolate, preferably at least 8wt% protein isolate, more preferably at least 10wt% protein isolate in the fat-based filling. The blooming appearance is the same or slower with the use of between about 5wt% and about 15wt% plant protein isolate, preferably between about 8wt% and about 15wt% plant protein isolate, more preferably between about 8wt% isolate and about 10wt% plant protein isolate, more preferably about 10wt% of protein isolate based on the weight of the fat-based filling.

[0046] It was found that the sensorial properties of fillings made with plant protein isolate, preferably corn protein isolate, are similar to the sensorial properties of a reference filling without the plant protein isolate.

[0047] Fat-based fillings are used as filling material in different food applications. In the context of the present invention, it is understood that the fat-based filling may also be a spread, such as a chocolate spread or hazelnut spread for use for example with bread, pancakes and the like.

[0048] In particular, fat-based fillings for chocolate confectionery are used amongst others in filled chocolate products (chocolate bars, pralines, chocolate eggs ...), filled bakery products that can be enrobed with chocolate or not (sandwich cookies, filled wafers, pastry products).

[0049] Thus, the present invention relates to a fat-based filling comprising:Sugars of from 20 to 55wt%, preferably from 25 to 55wt%, more preferably from 30 to50wt%, most preferably from 35 to 45wt% based on the weight of the fat-based filling, and• Fat system of from 25 to 70wt%, preferably from 25 to 60wt%, more preferably from 30 to 60wt%, more preferably from 30 to 50wt%, more preferably from 30 to 45wt%, more preferably from 30 to 40wt%, more preferably from 30 to 35wt% based on the weight of the fat-based filling, wherein from 5wt% to 60wt%, preferably from 10 to 60wt%, more preferably from 15wt% to 60wt%, more preferably from 20wt% to 60wt%, more preferably from 30 to 60wt%, more preferably from 40 to 60wt%, more preferably from 45wt% to 55wt% of the fat in the fat system is / are oil(s) and• Plant protein isolate preferably from between about lwt% to about 15wt%, more preferably between 5 to 15wt%, more preferably from 8 to 12wt%, most preferably from 9 to 1 lwt% of the filling, and wherein the plant protein isolate is preferably com protein isolate.

[0050] Preferably, the present invention further comprises from 0.1 to lwt%, preferably from 0.2 to 0.7wt%, more preferably from 0.3 to 0.5wt% lecithin.

[0051] In case the fat-based filling of the present invention is a white filling, the filling further preferably comprises from 0 to 15wt%, preferably from 1 to 15wt%, more preferably from 3 to 11 wt%, even more preferably from 5 to 10wt% of powdered milk products.

[0052] In case the fat-based filling of the present invention is a brown filling, the filling further preferably comprises from 2 to 15wt%, preferably from 4 to 10wt%, more preferably from 5 to 8wt% of cocoa powder.

[0053] In case the fat-based filling of the present invention is a hazelnut-based filling, the filling further preferably comprises from 2 to 15wt%, preferably from 5 to 15wt%, more preferably from 6 to 15wt% of hazelnut paste.

[0054] Thus, the present invention may also relate to a fat-based filling consisting essentially of sugar, fat, preferably a portion of the fat is an oil, plant protein isolate, preferably com protein isolate, and optionally one or more of lecithin, a powdered milk product(s), cocoa powder, hazelnut paste, flavouring agent(s) and colorant(s). In particular, the fat-based filling according to the invention may consist essentially of:• Sugar, from 20 to 55wt%, preferably 25 to 55wt%, more preferably from 30 to 50wt%, most preferably from 35 to 45wt% of the filling, and• Fat system, from 25 to 70wt%, preferably from 25 to 60wt%, more preferably from 30 to 60wt%, more preferably from 30 to 50wt%, more preferably from 30 to 45wt%, morepreferably from 30 to 40wt%, more preferably from 30 to 35wt% based on the weight of the fat-based filling, optionally 5wt% to 60wt%, preferably from 10 to 60wt%, more preferably from 15wt% to 60wt%, more preferably from 20wt% to 60wt%, more preferably from 30 to 60wt%, more preferably from 40 to 60wt%, more preferably from 45wt% to 55wt% of the fat in the fat system is selected from oil(s)); and• Plant protein isolate is from between about lwt% to about 15wt%, more preferably between 5 to 15wt%, more preferably from 8 to 12wt%, most preferably from 9 to 1 lwt% of the filling, and wherein the plant protein isolate is preferably com protein isolate, and• Optionally, from 0.1 to lwt%, preferably from 0.2 to 0.7wt%, more preferably from 0.3 to 0.5wt% lecithin• Optionally, from 0.1 to 15wt%, preferably from 1 to 15wt%, more preferably from 3 to llwt%, even more preferably from 5 to 10wt% of powdered milk products, and• Optionally, from 2 to 15 wt%, preferably from 4 to 10wt%, more preferably from 5 to 8wt% of cocoa powder, and• Optionally, 2 to 15wt%, preferably from 5 to 12wt%, more preferably from 6 to 10wt% of hazelnut paste• Optionally, less than lwt% of flavouring agent(s), such as vanilla extract, or colorants.

[0055] In the fat-based fillings described in the present invention, the powdered milk products are preferably selected from but not limited to skimmed milk powder, full fat milk powder, whey powder, lactose, skimmed yoghurt powder, full fat yoghurt powder, cream powder.

[0056] In the fat-based fillings described in the present invention, lecithin is obtained preferably either from sunflower, from rapeseed, or from soybean, preferably soybean is identity preserved soybean.

[0057] In the fat-based fillings described in the present invention, when present, cocoa powders to be used are preferably selected from: cocoa powders, fat reduced cocoa powders, natural or alkalized cocoa powders, cocoa liquors.

[0058] In the fat-based fillings described in the present invention, when present, different qualities of hazelnut pastes can be used: hazelnut pastes of different geographical origins, hazelnut pastes roasted to different degrees.

[0059] In the fat-based fillings described in the present invention, flavouring agent(s) may be added according to the desired taste profile.

[0060] In the fat-based fillings described in the present invention, one or more additional or alternative ingredients may be used either as functional ingredient (additional ingredient) and / or as a replacer of sugar (alternative ingredient). The one or more additional or alternative ingredients may be selected from any low-calorie bulking agent or soluble dietary fibre. The one or more additional / alternative ingredients may be chosen from the following list, but are not limited to said list: native starch, modified or resistant starch, maltodextrins, resistant maltodextrins, dried glucose syrup, dextrins, resistant dextrins, soluble dietary fibers (such as from corn or wheat), polydextrose, inulin, fructooligosaccharides, polyols such as erythritol, low calorie sugars, low or zero calorie sweeteners, vegetable fibres, vegetable proteins and animal proteins.

[0061] The fat-based filling may optionally include starch, preferably native starch. If used, the starch can be derived from any native source, wherein native relates to the fact that said starch is found in nature. Typical sources for the starches are cereals, tubers, roots, legumes, fruit starches and hybrid starches. Starches may be chemically modified and / or physically modified. These also include resistant starches. Physically modified starches can include thermally inhibited starches.

[0062] The fat-based filling may optionally include maltodextrins. Preferably, the maltodextrins may be maltodextrins having a Dextrose Equivalent (DE) between 10 and 20, preferably between 15 to 20, more preferably between 19 and 20.

[0063] Thus, the fat-based filling according to the invention may optionally further comprise a micronized cereal bran, a bulking agent, soluble dietary fiber and combinations thereof.

[0064] Furthermore, the sugar content can be further reduced by using the plant protein isolate, preferably com protein isolate, and a micronized cereal bran, a further bulking agent and / or a soluble dietary fiber.

[0065] The present invention further relates to a process for preparing a fat-based filling comprising sugar, fat, a portion of which is preferably liquid fat from an oil, and plant protein isolate, preferably a com protein isolate, said process comprising the steps of:

[0066] a) providing a blend of the powdered components, preferably sugar and the plant protein isolate, preferably a com protein isolate. The dry blended components may also optionally include skimmed milk powder, cocoa powder and the like. The dry components may be blended in a bowl; and

[0067] b) adding melted fat, preferably at a temperature of at least 35°C, more preferably at a temperature of at least 80°C, to the blend of the dry powders and mixed. The melted fat is preferably added in a stepwise manner and the mixture is preferably mixed for at least 2 minutes,preferably at least 3 minutes, more preferably at least 4 minutes, or more preferably at least 5 minutes. The bowl is preferably scraped regularly during the mixing.

[0068] The process can further include adding lecithin at the end to the mass and further mixed for at least 1 minute, or preferably at least 2 minutes.

[0069] In step a), blending may be done in a double jacketed mixer. The mixer can be kept at the right temperature by circulating water or oil. The temperature of step a) is from 35 to 80°C, preferably from 35 to 70°C, more preferably from 40 to 65 °C, even more preferably from 45 to 60°C, yet even more preferably from 45 to 55 °C.

[0070] When other dry ingredients are to be used, such as dry milk ingredients, cocoa ingredients, hazelnut paste and the like, these ingredients are added preferably also in step a) of the process.

[0071] In step b) part or all of the fat may be added to the blend of step a). The method may include melting some or all of the fat before addition and preferably it is first heated to a temperature at which the fats are in a liquid state, for example, between 45 to 55°C. The objective being to have all melted fat. If the fat is added in parts, the part of the fat added is half of the total fat of the filling. Preferably the fat is added in step b) slowly and under mixing.

[0072] Preferably the fat, the solid fat or a combined solid fat / oil mixture, is first heated at a temperature from 45 to 60°C, yet even more preferably from 45 to 55°C. The fat is preferably added slowly and under mixing. Preferably mixing and optionally shear is done for a minimum of 10 minutes, more preferably 15 minutes, even more preferably 20 minutes.

[0073] The filling thus produced may be used for further analysis: it is piped into chocolate shells and blooming time is evaluated at different times during the shelf life (after 8 weeks, 12 weeks, 16 weeks, 28 weeks.

[0074] The filling thus produced may be used in food applications, for example in filled chocolate bars or filled pralines, in sandwich cookies or in filled wafers.

[0075] The functionalities and the properties of the fat-based fillings according to the present invention are measured and described as follows:

[0076] Viscosity and yield

[0077] The fat-based filling of the present invention has a viscosity of from 0.5 to 6 Pa.s, preferably 1 to 5, more preferably 1.5 to 3. Further, the fat-based filling of the present invention has a yield of from 2 to 25 Pa, preferably 4 to 15, more preferably 5 to 10. However, it should be noted, that the values of viscosity and yield value of fat-based fillings according to the presentinvention are depending on the formulation and on the size of the particles (roll-refined filling or not roll-refined filling) and may vary from the values mentioned above. Typical values of viscosity of a reference filling (i.e. fillings with no sugar reduction) range between 0.5 Pa.s and 3 Pa.s, preferably 0.5 Pa.s and 1.5 Pa.s. Typical values of yield value of a reference filling range between 3 and 10 Pa.

[0078] Viscosity and yield value are measured on a rheometer in a cup-cylinder configuration. Measurements are made at 40°C. Spindle used: CC27 cylinder. Method used: IOCC - Casson method - rotational method at 40°C, shear rate: velocity gradient. The following steps are followed: pre-shear (60s / 5 s1), shear rate-ramp (180s / 2 to 50 sx), holding phase (60s / 50 sx), shear rate -ramp (180s / 50 to 2 sx). Viscosity and yield value are measured 1 week after preparation and 6 months after preparation.

[0079] Fillings may be evaluated on sensorial properties at room temperature 1 week after preparation and storage at 20°C. The following parameters may be assessed, with scores from 1 to 5: texture, sandiness, sweetness intensity, peak of sweetness, lasting of sweetness.

[0080] It has further been found that the use of plant protein isolate, preferably corn protein isolate, has the advantage of enhancing flavour perception. It is believed, without being bound by theory, that the neutral taste of a plant protein isolate, such as the corn protein isolate, allows the flavour of other ingredients such as flavouring agents to come out more easily, such that eventually also less flavouring agents might be needed.

[0081] The present invention further relates to a food composition comprising the fat-based filling of the present invention. The food product or composition can comprise the fat-based filling according to the invention and further food ingredients.

[0082] The food composition may be a bakery product, an ice cream, a confectionery product and the like. The bakery product may be a wafer, sandwich cookie, pastry, muffin, cake, sponge cake and the like. The ice cream may comprise the fat-based filling as a coating and / or as an inclusion for example. The confectionery product is preferably a chocolate or chocolate-like product such as a chocolate filling, a pillow breakfast cereal filling, a chocolate bar, a praline, a bonbon, a toffee and the like.

[0083] The confectionery product may also be a chocolate filling i.e., having at least 5wt% of cocoa powder. In such an application, the fat-based filling may have a higher weight percent of plant protein isolate, (such as com protein isolate), i.e., from 1.5 to 20wt%, preferably from 5 to15wt%, more preferably from 8 to 12wt% of plant protein isolate, based on the weight percent of the fat-based filling.

[0084] In one aspect, the plant protein isolate, preferably com protein isolate, can be used to reduce sugar in fat-based fillings.

[0085] In one aspect, the plant protein isolate, preferably corn protein isolate can be used to reduce saturated fatty acid content in fat-based fillings.

[0086] In one aspect, the plant protein isolate, preferably corn protein isolate can be used to reduce fat-bloom from fat-based fillings on a chocolate-based shell surround the filling.

[0087] Representative features of the present invention are set out in the following clauses, which stand alone or may be combined, in any combination, with one or more features disclosed in the text of the Specification.

[0088] Clause 1 : A fat-based filling comprising: a plant protein isolate, preferably a com protein isolate, sugars, preferably at least 20wt%, preferably from 25 to 55wt%, more preferably from 30 to 50wt%, more preferably from 35 to 45wt% based on the weight of the filling, and a fat system, wherein the amount of fat in the fat system is preferably at least 25wt%, preferably from 30 to 60wt%, more preferably from 30 to 50wt%, more preferably from 30 to 40wt%, more preferably from 30 to 35wt% based on the weight of the filling, wherein the fat system preferably comprises solid fat and liquid fat and at least5wt%, preferably at least 20wt%, more preferably at least 40wt%, more preferably at least 50wt% of the fat system is liquid fat.

[0089] Clause 2: A fat-based filling according to clause 1, characterized in that the filling comprises preferably at least 2wt%, more preferably at least 5wt%, most preferably at least 10wt% of the plant protein isolate.

[0090] Clause 3 : A fat-based filling according to clause 1 or 2, further characterized in that the filling comprises: the sugars from 20 to 55wt%, preferably from 25 to 55wt%, more preferably 30 to 50wt%, most preferably from 35 to 45wt% of the filling; the amount of fat is from 30 to 60wt%, more preferably from 30 to 50wt%, more preferably from 30 to 40wt%, more preferably from 30 to 35wt% of the filling; wherein the fat system comprises from 10 to 60wt%, more preferably from 20wt% to 60wt%, more preferably from 30 to 60wt%, more preferably from 40 to 60wt%,more preferably from 45wt% to 55wt% of liquid fat; and the plant protein isolate is from 5 to 15wt%, most preferably from 8 to 12wt% of the filling.

[0091] Clause 4: The fat-based filling according to any one of the preceding clauses characterized in that the filling further comprises from 0.1 to lwt%, preferably from 0.2 to 0.7wt%, more preferably from 0.3 to 0.5wt% lecithin.

[0092] Clause 5: The fat-based filling according to any one of the preceding clauses characterized in that the filling further comprises from 0 to 15wt%, preferably 0.1 to 15wt%, more preferably from 3 to 11 wt%, even more preferably from 5 to 10wt% of powdered milk products.

[0093] Clause 6: The fat-based filling according to any one of the preceding clauses characterized in that the filling comprises reduced levels of saturated fatty acid content relative to fat-based fillings without the plant protein isolate.

[0094] Clause 7: The fat-based filling according to any one of the preceding clauses characterized in that the filling comprises reduced levels of sugar content relative to fat-based fillings without the plant protein isolate.

[0095] Clause 8: The fat-based filling according to any one of the preceding clauses characterized in that the filling further comprises a native starch, one or more bulking agents or combinations thereof.

[0096] Clause 9: The fat-based filling according any one of the preceding clauses characterized in that the blooming in the fat-based filling with the plant protein isolate is the same or delayed relative to the fat-based fillings without the plant protein isolate.

[0097] Clause 10: A process for preparing a fat-based filling comprising fat, sugars and plant protein isolate, said process comprising the steps of: a) providing a blend of dry components, preferably the dry components comprise the sugars and the plant protein isolate, and b) adding melted fat, preferably at a temperature between 45 to 60°C, to the blend of the dry components and mixing to obtain a cohesive mass, preferably adding lecithin to the mass after the addition of the melted fat.

[0098] Clause 11 : The process according to clause 10 for preparing a fat-based filling according to any one of claims 1 to 9.

[0099] Clause 12: A food product comprising the fat-based filling according to any one of clauses 1 to 9, wherein said food product is preferably a bakery product, an ice cream or aconfectionery product, preferably the food product is a chocolate filling having at least 5wt% of cocoa powder.

[0100] Clause 13: The use of plant protein isolate, preferably corn protein isolate to reduce sugars in fat-based fillings.

[0101] Clause 14: The use of plant protein isolate, preferably corn protein isolate to reduce saturated fatty acid content in fat-based fillings.

[0102] Clause 15: The use of plant protein isolate, preferably com protein isolate, to delay fatbloom from fat-based fillings on a chocolate-based shell surrounding the filling.EXAMPLES

[0103] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following examples, but rather should be construed to encompass any and all variations which become evident as a result of the teaching provided herein.

[0104] Fat-based fillings were prepared with the following recipes. Table 1 shows the ingredients of the reference fat-based filling (standard filling, without addition of CPI). Table 2 shows the ingredients of the CPI-based fat-based fillings. When CPI is incorporated at a defined dosage, the sugar is reduced by the same amount.Table 1Table 2

[0105] The fat system used in these fillings is composed of a hard fat (Cremoflex F3002, a typical and versatile fat used in fat-based fillings, based on palm oil and coconut oil and containing 65% SAFA) and a liquid oil (fully refined High Oleic sunflower oil, noted as HOsun, containing 10% SAFA) in different ratios. The ratios used are the following:

[0106] 100 % Cremoflex F3002 / 0% High Oleic sunflower oil

[0107] 50 % Cremoflex F3002 / 50% High Oleic sunflower oil

[0108] 0 % Cremoflex F3002 / 50% High Oleic sunflower oil

[0109] Table 3 shows the different tests that were done, describing the fat system used and the dosage of CPI used. Test 1 is the positive reference comparable to standard fillings. Test 7 is the negative reference where the liquid oil in the filling is expected to cause blooming in the chocolate shell.

[0110] Test 2 and Test 8 are corresponding to respectively Test 1 and Test 7 and containing 10% of CPI. These tests are meant to show the effect of this dosage of CPI on blooming as references.

[0111] In Test 3 to Test 6, the fat-based fillings are prepared with a lower SAFA fat blend (containing 37,5% SAFA, which is a reduction of 42% compared to the reference Test 1 with Cremoflex F3002). This fat blend is an example of reduced SAFA fat blend to be used in reduced SAFA fat-based fillings. These tests are meant to investigate the effect of different dosages of CPI (from 5% to 15%) on the blooming of chocolate shells in contact with the fillings.Table 3

[0112] The fillings are prepared following these steps:

[0113] All powdered ingredients (sugar, skimmed milk powder, CPI if included, and cocoa powder) are weighted following the recipes and blended in the bowl of a standard bakery mixer. The melted fat (at least 50°C) is added stepwise and blended to the powders for at least 5 minutes, the bowl is scraped regularly during the mixing. Lecithin is added at the end to the obtained mass which is further mixed for 2 minutes. The filling is ready for further analysis.

[0114] The different fillings are piped in chocolate shells (ready-made from Smet). The blooming time is evaluated at different times during the shelf life (after 8 weeks, 12 weeks, 16 weeks, 28 weeks). Blooming is a visual evaluation by a team based on the following questions and scoring strategy comparing each sample with the reference (reference is empty chocolate shells):

[0115] How much of the surface shows no gloss?

[0116] How strong did the intensity of the gloss reduce compared to the reference?

[0117] How much of the surface shows fat bloom?

[0118] Questions need to be answered by indicating a percentage range (see Table 4). Each percentage range corresponds with a number of points that were used to calculate the final score.Table 4

[0119] The score from each panelist is calculated using following formula (question 1 and 2 have a weight factor 0.5 and Question 3 has a weight of 1) :TOTAL SCORE = (Points QI * 0.5) + (Points Q2 * 0.5) + (Points Q3 * 1)

[0120] The different filled chocolate shells were stored at 20°C (room temperature, standard storage conditions) and at 26°C (accelerated shelf life test). Figure 1 shows the evolution of the blooming scores for the filled chocolate shells stored at 20°C. Figure 2 shows the evolution of the blooming scores for the filled chocolate shells stored at 26°C

[0121] Results at 20°C :

[0122] Test 1 and Test 2 (fat blend composed of 100% Cremoflex F3002) show the lowest blooming scores : the amount of unsaturated fatty acid is slow and therefore this fat is less prone to migrate to the surface of the chocolate shells.

[0123] Test 7 and Test 8 (fat blend composed of 100% High Oleic sunflower oil) is composed of a high amount of unsaturated fat, therefore the blooming scores are much higher. For test 8, the score are somewhat lower than for test 7, showing an effect of CPI (dosed here at 10%) on the retardation of blooming.

[0124] For Test 3 to Test 6 (all based on the same fat blend 50% Cremoflex F3002 and 50% of High Oleic sunflower oil), the scores are intermediate but decreasing with an increasing dosage of CPI : Test 6 containing 15% of CPI has less tendency to bloom than Test 3 containing no CPI.

[0125] Results at 26°C :

[0126] The blooming scores are in all cases higher than at 20°C which is understandable as the temperature is higher and blooming is accelerated. Test 7 and Test 8 show higher scores as at 20°C. Test 1 and Test 2 are comparable to each other. Test 3 to Test 6 are also comparable to each other.

[0127] These results show that CPI has an effect on retarding the blooming of the chocolate shells in contact with the different fillings.

[0128]

Claims

CLAIMSWhat is claimed is:

1. A fat-based filling comprising: a com protein isolate, sugars, preferably at least 20wt%, preferably from 25 to 55wt%, more preferably from 30 to 50wt%, more preferably from 35 to 45wt% based on the weight of the filling, and a fat system, wherein the fat system is preferably at least 25wt%, preferably from 30 to 60wt%, more preferably from 30 to 50wt%, more preferably from 30 to 40wt%, more preferably from 30 to 35wt% based on the weight of the filling, wherein the fat system preferably comprises solid fat and liquid fat and at least 5wt%, preferably at least 20wt%, more preferably at least 40wt%, more preferably at least 50wt% of the fat system is liquid fat.

2. A fat-based filling according to claim 1, characterized in that the filling comprises preferably at least 2wt%, more preferably at least 5wt%, most preferably at least 10wt% of the com protein isolate.

3. A fat-based filling according to claim 1 or 2, further characterized in that the filling comprises: the sugars from 20 to 55wt%, preferably from 25 to 55wt%, more preferably 30 to 50wt%, most preferably from 35 to 45wt% of the filling; the fat system is from 30 to 60wt%, more preferably from 30 to 50wt%, more preferably from 30 to 40wt%, more preferably from 30 to 35wt% of the weight of the filling; wherein the fat system comprises from 10 to 60wt%, more preferably from 20wt% to 60wt%, more preferably from 30 to 60wt%, more preferably from 40 to 60wt%, more preferably from 45wt% to 55wt% of liquid fat; and the com protein isolate is from 5 to 15wt%, most preferably from 8 to 12wt% of the filling.

4. The fat-based filling according to any one of the preceding claims characterized in that the filling further comprises from 0.1 to lwt%, preferably from 0.2 to 0.7wt%, more preferably from 0.3 to 0.5wt% lecithin.

5. The fat-based filling according to any one of the preceding claims characterized in that the filling further comprises from 0 to 15wt%, preferably 0.1 to 15wt%, more preferably from 3 to 11 wt%, even more preferably from 5 to 10wt% of powdered milk products.

6. The fat-based filling according to any one of the preceding claims characterized in that the filling comprises reduced levels of saturated fatty acid content relative to fat-based fillings without the com protein isolate.

7. The fat-based filling according to any one of the preceding claims characterized in that the filling comprises reduced levels of sugar content relative to fat-based fillings without the corn protein isolate.

8. The fat-based filling according to any one of the preceding claims characterized in that the filling further comprises a native starch, one or more bulking agents or combinations thereof.

9. The fat-based filling according any one of the preceding claims characterized in that the blooming in the fat-based filling with the corn protein isolate is the same or delayed relative to the fat-based fillings without the com protein isolate.

10. A process for preparing a fat-based filling comprising fat, sugars and corn protein isolate, said process comprising the steps of: a) providing a blend of dry components, preferably the dry components comprise the sugars and the corn protein isolate, and b) adding melted fat, preferably at a temperature between 45 to 60°C, to the blend of the dry components and mixing to obtain a cohesive mass, preferably adding lecithin to the mass after the addition of the melted fat; wherein the melted fat is preferably at least 25wt% based on the weight of the filling.

11. The process according to claim 10 for preparing a fat-based filling according to any one of claims 1 to 9.

12. A food product comprising the fat-based filling according to any one of claims 1 to 9, wherein said food product is preferably a bakery product, an ice cream or a confectionery product, preferably the food product is a chocolate filling having at least 5wt% of cocoa powder.

13. The use of com protein isolate to reduce sugars in fat-based fillings.

14. The use of com protein isolate to reduce saturated fatty acid content in fat-based fillings.

15. The use of com protein isolate to substantially mitigate and / or delay fat-bloom from fatbased fillings on a chocolate-based shell surrounding the filling.

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