Coating composition, edible products and methods of making coating compositions and edible products

Abstract

Described herein is a coating composition for an edible product comprising a protein source, comprising soy protein isolate, a carbohydrate source comprising inulin and a fatty acid composition. Also described herein is an edible product comprising the coating composition disposed on an edible center. Methods of making the coating composition and the edible center are also described.

Description

Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090COATING COMPOSITION, EDIBLE PRODUCTS AND METHODS OF MAKINGCOATING COMPOSITIONS AND EDIBLE PRODUCTSBACKGROUND OF THE INVENTION

[0001] Many confectionary products include an edible center with a coating composition disposed on the edible center. Some such products include a chocolate coating. However, conventional chocolate coating compositions do not provide a significant amount of protein and are high in both sugar and fat (in particular, saturated fat).

[0002] In an effort to improve the nutritional value of indulgent food products such as chocolate bars, it is desirable to increase the protein content and reduce the sugar and / or fat content of the coating composition.SUMMARY OF THE INVENTION

[0003] In an aspect, there is provided a coating composition for an edible product. The coating composition may comprise a protein source in an amount of at least 25 wt.% of the total weight of the coating composition, the protein source comprising soy protein isolate; a carbohydrate source comprising inulin, wherein the carbohydrate source comprises up to 90 wt.% digestible carbohydrate; and a fatty acid composition in an amount of up to 40 wt.% of the total weight of the coating composition.

[0004] In another aspect, there is provided an edible product. The edible product may comprise an edible center; and a coating composition disposed on the edible center. The coating composition may be any coating composition described herein.

[0005] In a further aspect, there is provided a method of making a coating composition. The method of making a coating composition may comprise: combining a protein source, a carbohydrate source, and a fatty acid composition to form a coating composition comprising: a protein source in an amount of at least 25 wt.% of the total weight of the coating composition, the protein source comprising soy protein isolate; a carbohydrate source comprising inulin, wherein the carbohydrate source comprises up to 90 wt.% digestible carbohydrate; and a fatty acid composition in an amount of up to 40 wt.% of the total weight of the coating composition.

[0006] In another aspect, there is provided a method of making an edible product. The method of making an edible product may comprise enrobing an edible center with a coating composition described herein.Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090

[0007] Examples of the coating composition, edible product, and methods of producing the coating composition and edible product described herein have been found to avoid or at least mitigate at least one of the difficulties described for coating compositions. It has been found that a combination of soy protein isolate and inulin can be used to provide a coating composition with a high protein content and lower sugar and fat (in particular, saturated fat) content without detrimentally affecting the taste or texture of the coating composition. Additionally, as soy protein isolate is a complete protein source (i.e., with a protein digestibility-corrected amino acid score (PDCAAS) of 1), the coating composition described herein is a high-quality, well-rounded source of protein that can be used in a range of products to improve their nutritional value.BRIEF DESCRIPTION OF DRAWINGS

[0008] Figure 1 schematically shows a cross section of an edible product (1) comprising an edible center (2) and a coating composition (3) disposed on the edible center.

[0009] Figure 2 schematically shows a cross section of an edible product (1) comprising a multi-layered edible center (2) and a coating composition (3) disposed on the edible center; the edible center comprises a first layer (4; e.g., a layer comprising caramel and peanuts) disposed on a second layer (5; e.g., a nougat layer).DETAILED DESCRIPTION OF THE INVENTION

[0010] Before the present disclosure is disclosed and described, it is to be understood that this disclosure is not limited to the particular process steps and materials disclosed herein because such process steps and materials may vary somewhat. It is also to be understood that the terminology used herein is used for the purpose of describing particular embodiments. The terms are not intended to be limiting because the scope is intended to be limited by the appended claims and equivalents thereof.

[0011] It is noted that, as used in this specification and the appended claims, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise.

[0012] If a standard test is mentioned herein, unless otherwise stated, the version of the test to be referred to is the most recent at the time of filing this patent application.

[0013] As used herein, the term “about” is used to provide flexibility to a numerical range endpoint by providing that a given value may be a little above or a little below the endpoint to allow for variation in test methods or apparatus. The degree of flexibility of this term canFish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090be dictated by the particular variable and would be within the knowledge of those skilled in the art to determine based on experience and the associated description herein.

[0014] As used herein, a plurality of items, structural elements, compositional elements, and / or materials may be presented in a common list for convenience. However, these lists should be construed as though each member of the list is individually identified as a separate and unique member. Thus, no individual member of such list should be construed as a de facto equivalent of any other member of the same list solely based on their presentation in a common group without indications to the contrary.

[0015] Concentrations, amounts, and other numerical data may be expressed or presented herein in a range format. It is to be understood that such a range format is used merely for convenience and brevity and thus should be interpreted flexibly to include not just 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 is explicitly recited. As an illustration, a numerical range of “about 1 wt.% to about 5 wt.%” should be interpreted to include not just the explicitly recited values of about 1 wt.% to about 5 wt.%, but also to include individual values and sub- ranges within the indicated range. Thus, included in this numerical range are individual values such as 2, 3.5, and 4 and sub-ranges such as from 1-3, from 2-4, and from 3-5, etc. This same principle applies to ranges reciting a single numerical value. Furthermore, such an interpretation should apply regardless of the breadth of the range or the characteristics being described.

[0016] As used herein, unless otherwise stated, wt.% values are to be taken as referring to a weight-for-weight (w / w) percentage of composition.

[0017] Unless otherwise stated, any feature described herein can be combined with any aspect or any other feature described herein. Coating Composition

[0018] In one aspect, a coating composition for an edible product is provided. The coating composition can include a protein source, a carbohydrate source and a fatty acid composition. The protein source typically includes soy protein isolate, and the carbohydrate source typically includes inulin. In some examples, the coating composition includes a protein source in an amount of at least 25 wt.% of the total weight of the coating composition; a carbohydrate source in an amount of up to 50 wt.% of the total weight of the coating composition and that includes, e.g., up to 90 wt.% digestible carbohydrate;Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090and a fatty acid composition in an amount of up to 40 wt.% of the total weight of the coating composition.

[0019] In some examples, the coating composition can include a protein source, a carbohydrate source, a fatty acid composition and flavorings. In some examples, the coating composition can include: 25 to 50 wt.% of the protein source; 20 to 31 wt.% of the carbohydrate source; 20 to 40 wt.% of the fatty acid composition; and up to 15 wt.% flavorings. In some embodiments, from 0 to 90 wt.% (e.g., 0 to 75 wt.%) of the carbohydrate source is a digestible carbohydrate.

[0020] In some examples, the coating composition can include: 0 to 25 wt.% cane sugar; 0.01 to 1 wt.% soy lecithin; 25 to 35 wt.% soy protein isolate; 5 to 10 wt.% cocoa powder; 25 to 35 wt.% cocoa butter, cocoa butter equivalent, cocoa butter replacement, cocoa butter substitute, milkfat, milkfat replacer, or a combination thereof; 4 to 11 wt.% inulin, and, optionally, 5 to 15 wt.% partially defatted peanut flour. Protein source

[0021] The coating composition includes a protein source. The protein source typically includes soy protein isolate. In some examples, the protein source includes soy protein isolate in combination with an additional protein source. In some examples, the additional protein source can be whey protein isolate, yellow pea protein, peanut flour (for example, partially defatted peanut flour), chickpea protein, navy bean protein, and combinations thereof. In some examples, the protein source includes soy protein isolate and peanut flour (for example, partially defatted peanut flour). In some examples, the protein source includes, or consists of, soy protein isolate, and partially defatted peanut flour.

[0022] Soy protein isolate can include at least about 80 wt.% protein (e.g., at least about 81 wt.%, at least about 82 wt.%, at least about 83 wt.%, at least about 84 wt.%, 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.%, at least about 93 wt.%, at least about 94 wt.%, at least about 95 wt.%, at least about 96 wt.%, at least about 97 wt.%, at least about 98 wt.%, or at least about 99 wt.%). In some examples, the soy protein isolate can include from about 80 wt.% to about 99 wt.% protein (e.g., about 81 wt.% to about 99 wt.%, about 82 wt.% to about 99 wt.%, about 83 wt.% to about 98 wt.%, about 84 wt.% to about 97 wt.%, about 85 wt.% to about 96 wt.%, about 86 wt.% to about 95 wt.%, about 87 wt.% to about 94 wt.%, about 88 wt.% to about 93 wt.%, about 89 wt.% to about 92 wt.%, or about 90 wt.% to about 91 wt.% protein). InFish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090some examples, the soy protein isolate can include from about 87 wt.% to about 90 wt.% protein.

[0023] In some examples, the additional protein source (for example, peanut flour or partially defatted peanut flour) can include at least about 50 wt.% protein (e.g., at least about 55 wt.%, at least about 60 wt.%, at least about 65 wt.%, at least about 70 wt.%, at least about 75 wt.%, at least about 80 wt.%, at least about 85 wt.%, at least about 90 wt.%, at least about 95 wt.%, or at least about 99 wt.% protein). In some examples, the additional protein source (for example, peanut flour or partially defatted peanut flour) can include from about 50 wt.% to about 99 wt.% protein (e.g., about 55 wt.% to about 99 wt.%, about 60 wt.% to about 95 wt.%, about 65 wt.% to about 90 wt.%, about 70 wt.% to about 85 wt.%, or about 75 wt.% to about 80 wt.% protein).

[0024] Partially defatted peanut flour can be produced from peanuts by a hot or cold press process. The process can involve removing the majority of the oil (e.g., at least about 80 wt.%, at least about 85 wt.%) from the peanuts and grinding to produce the partially defatted peanut flour. Partially defatted peanut flour can include protein, fat and carbohydrates (e.g., fiber, sugar and combinations thereof). Partially defatted peanut flour can include up to about 30 wt.% fat (e.g., up to about 28 wt.%, up to about 25 wt.%, up to 20 wt.%, up to 15 wt.%, up to 12 wt.% or up to 10 wt.% fat). In some examples, the partially defatted peanut flour can include about 10 wt.% to about 30 wt.% fat (e.g., about 12 wt.% to about 25 wt.%, or about 15 wt.% to about 20 wt.% fat). The remainder of the partially defatted peanut flour can be protein and carbohydrates (e.g., fiber and sugar).

[0025] Partially defatted peanut flour can include up to about 60 wt.% protein (e.g., up to about 55 wt.%, up to about 50 wt.%, up to about 45 wt.%, up to about 44 wt.% protein). In some examples, partially defatted peanut flour can include at least about 30 wt.% protein (e.g., at least about 35 wt.%, at least about 40 wt.%, at least about 44 wt.% protein). In some examples, partially defatted peanut flour can include from about 30 wt.% to about 60 wt.% protein (e.g., from about 35 wt.% to about 55 wt.%, or about 40 wt.% to about 50 wt.% protein). In some examples, partially defatted peanut flour can include about 12 wt.% fat and about 44 wt.% protein.

[0026] In some examples, the protein source includes at least about 25 wt.% of the coating composition (e.g., at least about 30 wt.%, at least about 35 wt.%, at least about 40 wt.%, at least about 45 wt.%, or at least about 50 wt.% of the total weight of the coating composition). In some examples, the protein source includes up to about 50 wt.% of the coating composition (e.g., up to about 45 wt.%, up to about 40 wt.%, up to about 35 wt.%,Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090up to about 30 wt.%, or up to about 25 wt.% of the total weight of the coating composition). In some examples, the protein source includes from about 25 wt.% to about 50 wt.% of the coating composition (e.g., about 30 wt.% to about 45 wt.%, or about 35 wt.% to about 40 wt.% of the total weight of the coating composition). Carbohydrate source

[0027] The coating composition includes a carbohydrate source. The carbohydrate source can include inulin. While inulin has a sweetening profile similar to sugar, it is an indigestible carbohydrate, that is, it is not digested or absorbed by the human alimentary system.

[0028] In some examples, the carbohydrate source includes inulin and a digestible carbohydrate. In some examples, the carbohydrate source can include inulin and an additional indigestible carbohydrate. In some examples, the carbohydrate source can include inulin, a digestible carbohydrate and an additional indigestible carbohydrate. In some examples, the carbohydrate source consists of inulin and digestible carbohydrate.

[0029] In some examples, the carbohydrate source includes indigestible carbohydrate (comprising inulin and optionally an additional indigestible carbohydrate) and digestible carbohydrate. In some examples, the additional indigestible carbohydrate includes soluble corn fiber, erythritol, mannitol or a combination thereof. In some examples, the indigestible carbohydrate is soluble corn fiber.

[0030] In some examples, the carbohydrate source includes up to about 90 wt.% digestible carbohydrate (e.g., up to about 85 wt.%, up to about 81 wt.%, up to about 80 wt.%, up to about 75 wt.%, up to about 72 wt.%, up to about 70 wt.%, up to about 69 wt.%, up to about 65 wt.%, up to about 50 wt.%, up to about 25 wt.%, or about 0 wt.% digestible carbohydrate). In some examples, the carbohydrate source includes from about 0 wt.% to about 90 wt.% digestible carbohydrate (e.g., about 0 wt.% to about 85 wt.%, about 25 wt.% to about 80 wt.%, about 50 wt.% to about 75 wt.%, about 65 wt.% to about 70 wt.% digestible carbohydrate). The remainder of the carbohydrate source can be indigestible carbohydrate, for example, inulin.

[0031] In some examples, the digestible carbohydrate can be sugar, cane sugar, sugar beet, corn syrup, corn syrup solids, rice syrup, rice syrup solids, agave syrup, agave syrup solids, tapioca syrup, tapioca syrup solids, lactose, or a combination thereof. In some examples, the digestible carbohydrate includes or consists of sugar (e.g., cane sugar).Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090

[0032] In some examples, the coating composition includes up to about 50 wt.% carbohydrate source (e.g., up to about 45 wt.%, up to about 40 wt.%, up to about 35 wt.%, up to about 34 wt.%, up to about 33 wt.%, up to about 32 wt.%, up to about 31 wt.%, up to about 30 wt.%, up to about 29 wt.%, up to about 28 wt.%, up to about 27 wt.%, up to about 26 wt.%, up to about 25 wt.% or up to about 20 wt.% carbohydrate source). In some examples, the coating composition includes from about 20 wt.% to about 50 wt.% carbohydrate source (e.g., about 25 wt.% to about 45 wt.%, about 26 wt.% to about 40 wt.%, about 27 wt.% to about 35 wt.%, about 26 wt.% to about 34 wt.%, about 27 wt.% to about 33 wt.%, about 28 wt.% to about 32 wt.%, about 29 wt.% to about 31 wt.% or about 20 wt.% to about 30 wt.% carbohydrate source).

[0033] In some examples, the ratio of indigestible carbohydrate to digestible carbohydrate (e.g., the ratio of inulin to sugar) can be from about 0.1:1 to about 0.4:1 (e.g., 0.15:1 to about 0.35:1, about 0.2:1 to about 0.3:1, or about 0.25:1 to about 0.3:1).

[0034] In some examples, the carbohydrate source includes or consists of inulin and sugar. In some examples, the coating composition includes from about 0 wt.% to about 25 wt.% sugar (e.g., about 15 wt.% to about 25 wt.%, about 16 wt.% to about 24 wt.%, about 17 wt.% to about 23 wt.%, about 18 wt.% to about 22 wt.%, about 19 wt.% to about 21 wt.%, or about 20 wt.% to about 23 wt.% sugar). In some examples, the coating composition includes about 2 wt.% to about 15 wt.% inulin (e.g., about 2 wt.% to about 14 wt.%, about 3 wt.% to about 13 wt.%, about 4 wt.% to about 12 wt.%, about 5 wt.% to about 11 wt.%, about 6 wt.% to about 10 wt.%, about 7 wt.% to about 9 wt.%, about 8 wt.% to about 10 wt.% inulin). In some examples, the carbohydrate source includes inulin and sugar, and the coating composition includes 15 wt.% to 25 wt.% sugar and 2 wt.% to 15 wt.% inulin. Fatty acid composition

[0035] The coating composition includes a fatty acid composition. In some examples, the fatty acid composition can be cocoa butter, cocoa butter equivalent, cocoa butter replacer, cocoa butter substitute, cocoa butter improver, coconut butter, coconut oil, butter, palm oil, vegetable oil, sunflower oil, safflower oil, olive oil, rapeseed oil, canola oil, peanut oil, corn oil, soybean oil, cottonseed oil, milkfat, milkfat replacer or a combination thereof.

[0036] As used herein, cocoa butter equivalent (CBE) is a blend of plant fats that contain similar fatty acids and symmetrical monounsaturated triacylglycerols as cocoa butter. Thus, cocoa butter equivalent possesses similar physical and chemical properties toFish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090cocoa butter and is compatible with cocoa butter in all proportions, without altering the behavior of the final product. In some examples, CBE is a mixture of non-lauric (i.e., not containing lauric acid) plant fats, wherein the mixture is similar in physical and chemical properties to cocoa butter and can be mixed in all proportions with cocoa butter without altering the physical properties. In some examples, CBE includes triglycerides of palmitic acid, stearic acid and oleic acid. In some examples, CBE includes the following triglycerides: glycerol-palmitate-oleate-stearate (POSt), glycerol-distearate-oleate (StOSt) and glycerol-dipalmitate-oleate (POP). CBE can be formed by blending different plant fats (e.g., palm, shea, illipe, kokum, sal, and mango kernel) that contain similar fatty acids and symmetrical monounsaturated triacylglycerols to cocoa butter. CBE is high (about 80 wt.%) in saturated-oleic-saturated (SOS) glycerides and low in saturated-saturated- saturated (SSS) glycerides.

[0037] As used herein, cocoa butter replacer (CBR) is a refined, hydrogenated and fractionated vegetable fat of non-lauric acid origin. CBR can be prepared by partial hydrogenation of soft or liquid oils, including palm olein, soybean oil, cottonseed oil and rapeseed oil or a mixture thereof. CBR can have a high trans fatty acid content (generally greater than 25 wt.%, in some examples, up to 55 wt.%). In some examples, CBR is a mixture of non-lauric fats with a distribution of fatty acids similar to cocoa butter but a different distribution of triglycerides and may only be compatible with cocoa butter at low ratios of CBR to cocoa butter.

[0038] As used herein, cocoa butter substitute (CBS) is a vegetable fat with similar physical properties to cocoa butter but is chemically different. CBS can be derived mainly from palm kernel oil and coconut oil and can include high levels of lauric acid (e.g., greater than 40 wt.%). For a sharp melting point range, palm kernel oil is fractionated to produce a stearin, which can then be hydrogenated. CBS can contain high levels of triacylglycerols such as trilauroyl glycerol (LaLaLa) and dimyristoyl-monolauroyl glycerol (MyMyLa). CBS can be incompatible with cocoa butter. In some examples, CBS is a mixture of lauric fats (i.e., that contain lauric acid) that is chemically different to cocoa butter but has some physical similarities with cocoa butter.

[0039] As used herein, cocoa butter improver (CBI) is similar to CBE but with a higher content of solid triglycerides. CBI can be used to improve soft cocoa butters.

[0040] In some examples, CBE, CBR, CBS and CBI can be as described in "Review of cocoa butter and alternative fats for use in chocolate – Part A. Compositional data” (M.Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090Lipp, E. Anklam, Food Chemistry, Vol.62, No.1, pp 73-97, 1998), which is incorporated herein in its entirety by reference.

[0041] As used herein, milkfat replacer is a specially formulated vegetable fat blend that can replace milk fat. In some examples, milkfat replacer simulates the chemical and physical properties of milkfat and can be used as a direct (weight for weight) substitute for milkfat.

[0042] The fatty acid composition can be present in an amount of up to about 40 wt.% of the total weight of the coating composition (e.g., up to about 35 wt.%, up to about 30 wt.%, up to about 25 wt.% or up to about 20 wt.% of the total weight of the coating composition). In some examples, the fatty acid composition can be present in an amount of from about 20 wt.% to about 40 wt.% (e.g., from about 25 wt.% to about 35 wt.%, or from about 20 wt.% to about 30 wt.% of the total weight of the coating composition). Additional Ingredients

[0043] In some examples, the coating composition includes additional ingredients, such as flavorings, emulsifiers, or combinations thereof. In some examples, the coating composition additionally includes flavorings. In some examples, the coating composition additionally includes flavorings and emulsifiers.

[0044] In some examples, the flavorings can include or consist of cocoa liquor, cocoa powder, milk, caramel, or a combination thereof. In some examples, the flavorings can include or consist of cocoa liquor, cocoa powder or a combination thereof. In some examples, the flavorings can include or consist of cocoa powder. In some examples, the emulsifier includes or consists of lecithin, for example, soy lecithin.

[0045] In some examples, the coating composition includes up to 20 wt.% additional ingredients (e.g., up to about 19 wt.%, up to about 18 wt.%, up to about 17 wt.%, up to about 16 wt.%, up to about 15 wt.%, up to about 14 wt.%, up to about 13 wt.%, up to about 12 wt.%, up to about 11 wt.%, up to about 10 wt.%, up to about 9 wt.%, up to about 8 wt.%, up to about 7 wt.%, up to about 6 wt.%, up to about 5 wt.%, up to about 4 wt.%, up to about 3 wt.%, up to about 2 wt.%, or up to about 1 wt.% additional ingredients). In some examples, the coating composition includes 0 to about 20 wt.% additional ingredients (e.g., about 1 wt.% to about 20 wt.%, about 2 wt.% to about 19 wt.%, about 3 wt.% to about 18 wt.%, about 4 wt.% to about 17 wt.%, about 5 wt.% to about 16 wt.%, about 6 wt.% to about 15 wt.%, about 7 wt.% to about 14 wt.%, about 8 wt.% to about 13 wt.%, about 9 wt.% to about 12 wt.%, about 10 wt.% to about 11 wt.% additional ingredients).Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090

[0046] In some examples, the coating composition can include up to about 15 wt.% flavorings (e.g., up to about 14 wt.%, up to about 13 wt.%, up to about 12 wt.%, up to about 11 wt.%, up to about 10 wt.%, up to about 9 wt.%, up to about 8 wt.%, up to about 7 wt.%, up to about 6 wt.%, up to about 5 wt.%, or up to about 4 wt.% flavourings). In some examples, the coating composition can include from greater than 0 wt.% to about 20 wt.% (e.g., 1 wt.% to about 20 wt.%, about 4 wt.% to about 19 wt.%, about 5 wt.% to about 18 wt.%, about 6 wt.% to about 17 wt.%, about 7 wt.% to about 16 wt.%, about 8 wt.% to about 15 wt.%, about 9 wt.% to about 14 wt.%, about 10 wt.% to about 13 wt.%, or about 11 wt.% to about 12 wt.% flavourings).

[0047] In some examples, the coating composition includes from about 0.01 wt.% to about 1 wt.% emulsifier (e.g., lecithin) (e.g., about 0.05 wt.% to about 0.9 wt.%, about 0.1 wt.% to about 0.8 wt.%, about 0.15 wt.% to about 0.7 wt.%, about 0.2 wt.% to about 0.6 wt.%, about 0.25 wt.% to about 0.5 wt.%, about 0.3 wt.% to about 0.4 wt.% emulsifier (e.g., lecithin)). Edible Product

[0048] In another aspect, there is provided an edible product. The edible product can include an edible center; and a coating composition disposed on the edible center. In some examples, the edible product can include an edible center and a coating composition disposed on the edible center; where the coating composition includes a protein source in an amount of at least 25 wt.% of the total weight of the coating composition, the protein source can include soy protein isolate; a carbohydrate source can include inulin and up to 75% digestible carbohydrate; and a fatty acid composition in an amount of up to 40 wt.% of the total weight of the coating composition.

[0049] In some examples, the edible product includes an edible center; and a coating composition disposed on the edible center; the coating composition can include about 25 wt.% to about 50 wt.% of the protein source; about 20 wt.% to about 31 wt.% of the carbohydrate source; wherein from 0 to 90 wt.% of the carbohydrate source can be a digestible carbohydrate; about 20 wt.% to about 40 wt.% of the fatty acid composition; and up to 15 wt.% flavorings. In some examples, the edible product includes an edible center; and a coating composition disposed on the edible center; the coating composition including about 0 to about 25 wt.% sugar; about 0.01 wt.% to about 1 wt.% soy lecithin; about 25 wt.% to about 35 wt.% soy protein isolate; about 5 wt.% to about 10 wt.% cocoa powder; about 25 wt.% to about 35 wt.% cocoa butter, cocoa butter equivalent, cocoaFish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090butter replacement, cocoa butter substitute, milkfat, milkfat replacer, or a combination thereof; about 4 wt.% to about 11 wt.% inulin; and optionally about 5 wt.% to about 15 wt.% partially defatted peanut flour.

[0050] In some examples, the edible product includes any edible center. In some examples, the edible center includes nougat and / or caramel. In some examples, the edible center can include a multi-layered edible center. In some examples, the edible center can include a first layer disposed on a second layer. In some examples, the edible center includes a nougat layer; and a layer comprising caramel. In some examples, the edible center includes a nougat layer; and a layer including caramel and peanuts. Method of Making a Coating Composition

[0051] In a further aspect, there is provided a method of making a coating composition. The method of making a coating composition can include combining a protein source, a carbohydrate source, and a fatty acid composition to form the coating composition. The method of making a coating composition can produce any coating composition described herein. In some instances, the coating composition can include a protein source in an amount of at least 25 wt.% of the total weight of the coating composition, and a fatty acid composition in an amount of up to 40 wt.% of the total weight of the coating composition. In some instances, the protein source can include soy protein isolate, and the carbohydrate source can include inulin and up to 75% digestible carbohydrate.

[0052] In some examples, the methods of making a coating composition can include combining the protein source, the carbohydrate source and the fatty acid composition in any order. In some examples, the method of making a coating composition can also include adding additional ingredients to the composition. In some examples, the method of making a coating composition can include combining the protein source, the carbohydrate source, the fatty acid composition, and optionally, flavorings and / or emulsifiers.

[0053] In some examples, the methods of making a coating composition can include combining the ingredients, refining, conching and then tempering. In some examples, the methods of making a coating composition can include combining the ingredients, refining, conching, tempering and then molding.

[0054] In some examples, the composition is refined, conched and tempered by following standard refining, conching and tempering processes known to a person skilled in the art.Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090Method of Making an Edible Product

[0055] In another aspect, methods of making an edible product are provided. In some examples, the method of making an edible product can include enrobing an edible center with a coating composition. The methods of making an edible product can include enrobing any edible center described herein with any coating composition described herein. In some examples, the methods of making an edible product can include enrobing an edible center with a coating composition, where the coating composition includes a protein source in an amount of at least 25 wt.% of the total weight of the coating composition. In some embodiments, the protein source can include soy protein isolate; a carbohydrate source including inulin, where the carbohydrate source includes up to 75% digestible carbohydrate; and a fatty acid composition in an amount of up to 40 wt.% of the total weight of the coating composition.

[0056] In some examples, the method of making an edible product can include forming an edible center and then enrobing the edible center with the coating composition. In some examples, the method of making an edible product can include coating a nougat layer with a layer of caramel and peanuts to form an edible center and then enrobing the edible center with a coating composition.

[0057] In some examples, the method of making an edible product can include melting the coating composition and enrobing an edible center with the melted coating composition. In some examples, the coating composition can be melted by heating the coating composition to at least about 35°C (e.g., at least about 36°C, at least about 37°C, at least about 38°C, at least about 39°C, at least about 40°C, at least about 45°C, or at least about 50°C). EXAMPLES

[0058] The following illustrates examples of the methods and other aspects described herein. Thus, these Examples should not be considered as limitations of the present disclosure but are merely in place to teach how to make examples of the present disclosure.Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090Materials Protein Source

[0059] Supro 661: a soy protein isolate containing 87.5 wt.% protein (available from DuPont / IFF)

[0060] Peanut Flour Partially Defatted 12: a partially defatted peanut flour containing 44 wt.% protein (available from Golden Peanut Company). The remainder is fat (12 wt.%), carbohydrates and fiber.

[0061] BiPRO 9500: a whey protein isolate containing 93 wt.% protein (available from Agropur).

[0062] NUTRALYS S85F: a yellow pea protein containing 79 wt.% protein (available from Roquette). Carbohydrate source

[0063] Sugar

[0064] Inulin: Orafti HSI (available from Beneo) Fatty acid source

[0065] cocoa butter equivalent (CBE)

[0066] cocoa butter replacer (CBR)

[0067] cocoa butter substitute (CBS) Additional ingredients

[0068] Soy Lecithin

[0069] Cocoa powder: natural cocoa powder, 10-12 wt.% fat (US) Coating compositions

[0070] A number of different coating compositions were prepared by combining and mixing the ingredients, refining and conching. Amounts of each component used in Example 1 - 4 compositions are provided in Table 1 below.Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090Table 1Comp = comparables

[0071] A coating composition that has been used previously is the Blommer Proteos 30 milk composition. Blommer Proteos 30 contains 30 wt.% protein and the protein source is milk protein isolate. Blommer Proteos 30 contains milk protein isolate, palm kernel oil, sugar, cocoa powder, soy lecithin and natural flavorings. Test results

[0072] Nutritional information for each coating composition is provided in Table 2 below. Table 2

[0073] Coating compositions made with soy protein isolate were found to have a better taste and / or texture than coating composition made with whey protein or yellow pea protein. The addition of peanut flour to coating compositions made with soy protein isolateFish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090added a peanut flavor without reducing the protein content or detrimentally affecting the texture of the composition or reducing the overall protein content of the coating composition.

[0074] A previous high protein content coating composition is Proteos 30. While this coating is high in protein, it is also higher in sugar and fat (in particular, saturated fat) than coating compositions of the type described herein.

[0073] An Example 5 coating composition was prepared by combining and mixing the ingredients shown in Table 3, refining and conching. The Example 5 coating composition contains milk protein instead of soy protein and contains inulin but not peanut powder. Table 3 Ingredient Ex. 5[wt. %]Whey Protein Concentrate (WPC) 80 38.3%CBS 27.0%Sugar 20.2%Natural Cocoa Powder 8.5%Inulin 5.2%Soy Lecithin - EM.037 0.5%Polyglycerol polyricinoleate (PGPR) 0.3%Total

[0074] While the invention has been described with reference to certain examples, those skilled in the art will appreciate that various modifications, changes, omissions, and substitutions can be made without departing from the spirit of the disclosure. It is intended, therefore, that the invention be limited by the scope of the following claims and their equivalents. Unless otherwise stated, the features of any dependent claim can be combined with the features of any of the other dependent claims and any of the independent claims.

Claims

Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090Claims 1. A coating composition for an edible product comprising: a protein source in an amount of at least 25 wt.% of the total weight of the coating composition, the protein source comprising soy protein isolate; a carbohydrate source comprising inulin, wherein the carbohydrate source comprises up to 90 wt.% digestible carbohydrate; and a fatty acid composition in an amount of up to 40 wt.% of the total weight of the coating composition.

2. The coating composition of claim 1, wherein the protein source additionally comprises partially defatted peanut flour.

3. The coating composition of any of claims 1 or 2, wherein the digestible carbohydrate is selected from cane sugar, sugar beet, corn syrup, rice syrup, agave syrup, tapioca syrup, or a combination thereof.

4. The coating composition of any preceding claim, wherein the fatty acid composition is selected from cocoa butter, cocoa butter equivalent, cocoa butter replacer, cocoa butter substitute, cocoa butter improver, coconut butter, coconut oil, butter, palm oil, vegetable oil, sunflower oil, safflower oil, olive oil, rapeseed oil, canola oil, peanut oil, corn oil, soybean oil, cottonseed oil, milkfat, milkfat replacer or a combination thereof.

5. The coating composition of any preceding claim, wherein the carbohydrate source is present in an amount of up to 50 wt.% of the total weight of the coating composition.

6. The coating composition of any preceding claim, comprising: 25 to 50 wt.% of the protein source; 20 to 31 wt.% of the carbohydrate source; wherein from 0 to 90 wt.% of the carbohydrate source is a digestible carbohydrate; 20 to 40 wt.% of the fatty acid composition; andFish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ0090up to 15 wt.% flavorings.

7. The coating composition of claim 6, wherein the carbohydrate source comprises inulin and sugar and wherein the coating composition comprises 15 to 25 wt.% sugar and 2 to 15 wt.% inulin.

8. The coating composition of any preceding claim, comprising 0 to 25 wt.% sugar; 0.01 to 1 wt.% soy lecithin; 25 to 35 wt.% soy protein isolate; 5 to 10 wt.% cocoa powder; 25 to 35 wt.% cocoa butter, cocoa butter equivalent, cocoa butter replacement, cocoa butter substitute, milkfat, milkfat replacer, or a combination thereof; and 4 to 11 wt.% inulin.

9. The coating composition of claim 8, further comprising 5 to 15 wt.% partially defatted peanut flour.

10. An edible product comprising: an edible center; and a coating composition disposed on the edible center; the coating composition comprising: a protein source in an amount of at least 25 wt.% of the total weight of the coating composition, the protein source comprising soy protein isolate; a carbohydrate source comprising inulin, wherein the carbohydrate source comprises up to 90% digestible carbohydrate; and a fatty acid composition in an amount of up to 40 wt.% of the total weight of the coating composition.

11. The edible product of claim 10, wherein the edible center comprises: a nougat layer; and optionally a layer comprising caramel and optionally peanuts.Fish Ref No; 21175 0055WO1MARS / P / 391627 / US / PRV / 1 ELZ009012. A method of making a coating composition comprising: combining a protein source, a carbohydrate source, and a fatty acid composition to form a coating composition comprising: a protein source in an amount of at least 25 wt.% of the total weight of the coating composition, the protein source comprising soy protein isolate; a carbohydrate source comprising inulin, wherein the carbohydrate source comprises up to 90% digestible carbohydrate; and a fatty acid composition in an amount of up to 40 wt.% of the total weight of the coating composition.

13. A method of making an edible product comprising: enrobing an edible center with a coating composition, wherein the coating composition comprises: a protein source in an amount of at least 25 wt.% of the total weight of the coating composition, the protein source comprising soy protein isolate; a carbohydrate source comprising inulin, wherein the carbohydrate source comprises up to 90% digestible carbohydrate; and a fatty acid composition in an amount of up to 40 wt.% of the total weight of the coating composition.

14. The method of claim 13, further comprising making the coating composition according to the method of claim 12.

15. The method of claim 13 or 14, wherein the edible center comprises: a nougat layer; and optionally a layer of comprising caramel and optionally peanuts.

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