Confectionery or bakery products and a method for their preparation

Abstract

The present invention relates to food industry, in particular to manufacture of confectionery or bakery products. More particularly, the invention relates to confectionery or sweet bakery products comprising at least one vegetable oil and water-insoluble fibers, and to a method for their preparation.

Description

CONFECTIONERY OR BAKERY PRODUCTS AND A METHOD FOR THEIRPREPARATIONFIELD

[0001] The present invention relates to food industry, in particular to manufacture of confectionery or bakery products. More particularly, the invention relates to confectionery or sweet bakery products comprising at least one vegetable oil and water-insoluble fibers, and to a method for their preparation.BACKGROUND

[0002] Solid, hard or hardened fats are generally used in cookie doughs, cookie and candy fillings, and toffees to create structure, flavor, and a pleasant mouthfeel. However, hard fat or saturated fat causes health problems and therefore replacing it with soft vegetable oils could improve the nutritional values of the products. In addition, nowadays there is a trend to avoid the use of tropical fats, such as palm oil which is also relatively high in saturated fats, due to their possibly harmful environmental effects.

[0003] However, replacing hard fats in cookies and sweets is challenging. Manufacturing products with soft fats, in particular with vegetable oils, can cause problems in production due to the different rheological properties of hard fat and liquid vegetable oils. It can be difficult to keep the product structure and quality at the same level. Replacing traditional solid fats with vegetable oils also affects the taste, partly because the fat affects how quickly the taste (e.g. the taste of the aroma) begins to be felt in the mouth (taste output). Especially in fat fillings, the composition of the fat affects how well the filling melts in mouth. Further, fats taste different and therefore their own taste naturally affects the taste of the final product.

[0004] In literature, several substances have been used to bind oil in food products. However, some of them either cause bad taste or their mouthfeel is so rough that they cannot be used in confectionery or bakery products, even if they work well as structure builders. Moreover, when using a liquid vegetable oil instead of hard fat, the shelf life of the product can be shortened, mainly due to the oil becoming rancid. In addition, many solutions found in the literature or provided by raw material suppliers suggest the use of a water-oil emulsion. However, large amounts of water cannot be used in all confectionery products.

[0005] Fibers have been used in cookie doughs, fillings for cookies and sweets, and in toffees, but their purpose has been other than replacing hard fat. The structure of the fibers used has also been very different from any fat / oil binding fibers. Fibers have been used to improve the fiber content of products and thus to obtain a better nutritional content. Fibers have also been used to provide a structure, which is based on the fiber's waterbinding capacity (stabilizing effect). Fibers have also been used to improve functionality of cookie doughs and to reduce the breakage of cookies. Further, the amounts of fat or eggs has been reduced by using fibers. Fibers have also been used as moisture retainers, in which case it has been possible to replace softeners (glycerin, etc.). Moreover, fiber and cellulose have also been used to improve the baking resistance of fruit fillings, as they increase viscosity, and thus the filling does not fall off the product when heated. Finally, fibers have also been used to replace sugar, in order to reduce the calorie content of the product or to improve the structure of the product by using fibers as bulk raw material.

[0006] As discussed above, some attempts to replace hard fats with vegetable oils in confectionery or sweet bakery products or to prepare bakery or confectionery products comprising insoluble fibers have been made. Thus US 20220007702 Al relates to methods and systems for production of low calorie reduced fat continuous confections containing insoluble dietary fibers. EP 3723492 Bl discloses a composition comprising powdered fatty acid glyceride and carrier material, wherein the carrier material may include natural or synthetic fibers. FR 3126598 Al relates to a food composition which contains vegetable oil and is textured with dietary fibers having a capacity to absorb an oil weight representing at most 500% of the weight of the dietary fibres. US 8512778 B2 relates to high protein and high fiber food products, wherein solid particles comprising fiber and protein are coated with a layer of oil. WO 2020221802 Al discloses a fat-based confectionery product comprising a lipid- fibre powder. RU 2459415C1 relates to a method for preparing cookies including a fat phase comprising vegetable oil, xanthan and guar gums, a wheat fiber preparation and soy protein isolate. Finally, David et al (2020) studied oleogelation of rapeseed oil with cellulose fibers for palm oil substitution in chocolate spreads.

[0007] However, the prior solutions are known to suffer from several shortcomings. In particular, the raw materials and the use of raw materials according to the methods found in the literature do not provide final products with sensory-acceptable properties (mouthfeel, taste, undesired crystallization of the structure, etc.). Moreover, the preparationof the raw materials according to the prior art methods provides materials which are very difficult to handle in practice, particularly in industrial production. Therefore, there exists a need to provide confectionery and sweet bakery products, which can be manufactured in industrial scale and wherein the use of hard fats or saturated fats can be substantially avoided but which possess good taste and sensory properties as well as sufficient shelf-life.SUMMARY OF THE INVENTION

[0008] The invention is defined by the features of the independent claims. Some specific embodiments are defined in the dependent claims.

[0009] The present invention is based on the concept of using a specific combination of fibers of certain kind and vegetable oil(s) in the manufacture of confectionery and bakery products.

[0010] According to a first aspect of the present invention, there is thus provided a method of preparing a confectionery or bakery product, wherein the method comprises the steps of a) mixing at least one vegetable oil, at least one water-insoluble fiber and conventional other ingredients of the confectionery or bakery product, wherein the water-insoluble fiber is a plant fiber having a fiber length of >200 pm a bulk density of > 40 g / L, an oil binding capacity of >4 g oil / g fiber, preferably 6-11 g oil / g fiber, and a cellulose content of at least 75%, preferably 80-100%; to obtain a mixture of ingredients; and b) processing the mixture of ingredients to obtain the confectionery or bakery product

[0011] According to a second aspect of the present invention, there is provided a confectionery or bakery product comprising at least one vegetable oil and at least one water-insoluble fiber, wherein the water-insoluble fiber is a plant fiber having a fiber length of >200 pm a bulk density of > 40 g / L, an oil binding capacity of >4 g oil / g fiber, preferably 6-11 g oil / g fiber, and a cellulose content of at least 75%, preferably 80-100%;and wherein the vegetable oil(s) and the plant fiber(s) are present in the confectionery or bakery product in a weight ratio of 99.5:0.5 - 85:15.

[0012] The invention also relates to the use of plant fibers as herein disclosed, together with vegetable oils, in the manufacture of confectionery or bakery products, particularly confectionery products and sweet bakery products.

[0013] Considerable advantages are obtained by the invention. First, by binding liquid vegetable oil with fibers that significantly bind fat, production of vegetable oilbased products is enabled or the production becomes easier, since the structure of the fat becomes similar to that of heated hard fat. If the soft fat is bound with a suitable fiber, the structure of the product corresponds to the structure of a product made with hard, solid or hardened fat. In addition to the fiber, some hydrocolloid can be added, which forms a gellike structure with the oil, making the handling of the mixture of dry ingredients and oil even more easier, for example in the automatic dosing during production. Various fibers and amounts of fibers together with vegetable oil can also be used to make different structures (e.g. biscuits and fat fillings), because the fibers affect, for example, the hardness of the biscuits and the softness / viscosity of the fillings. On the other hand, in some embodiments it is sufficient to include only one fiber type in the product.

[0014] Moreover, the shelf life of the products may be improved when the vegetable oil is bound with fiber as herein disclosed, compared to products manufactured using vegetable oil but without added fiber. Further, the use of hard or saturated fats may be substantially avoided, which improves the nutritional value of the products and also helps to avoid the health problems caused by hard or saturated fats.

[0015] Further features and advantages of the present technology will appear from the following description of some embodiments.EMBODIMENTS

[0016] DEFINITIONS

[0017] In the present context, the term “water-insoluble” in connection with fibers means that the fibers do not dissolve in water and / or cannot be digested or absorbed by human body.

[0018] Oil binding capacity is expressed in “g oil / g fiber” and is measured by a centrifugation method (AACC method 56-11.02; Solvent Retention Capacity Profile - Physicochemical Tests. In: Approved methods of the American Association of Cereal Chemists, USA 2009), by using rapeseed oil.

[0019] Bulk density is measured by weighing the dry fiber and by dividing the weight by the volume of the dry fiber. Bulk density is expressed in g / L

[0020] Peroxide value is defined as the amount of peroxide oxygen per 1 kilogram of fat or oil. Peroxide value is determined by measuring the amount of iodine which is formed by the reaction of peroxides with iodide ion. A peroxide value is a measure of the oxidation present.

[0021] Cellulose content is measured by TGA-PKM method (Diez et al, 2020). Alternatively, cellulose content may be measured by analytical methods disclosed in TAPPI standards. Both methods yield the same result within the appropriate limit of measurement accuracy.

[0022] Fiber length refers to number average fiber length and is measured by use of microscopes or optical scanners.

[0023] Viscosity is measured by a viscometer (Thermo Scientific Haake Viscotester 2 plus) at 20°C and is expressed in mPas or Pas.

[0024] In the present invention confectionery or bakery products are prepared by a process which comprises a step of mixing at least one vegetable oil, at least one waterinsoluble fiber and conventional other ingredients of the confectionery or bakery product together. The ingredients can be mixed with each other simultaneously. Simultaneous mixing of all ingredients remarkably reduces production steps and the need of equipment (mixers, containers, pumps) is reduced.

[0025] In some embodiments the vegetable oil and the plant fibers may be mixed with each before adding other ingredients of the product. A mixture of vegetable oil(s) and plant fibers prepared according to the present method and preferably having a weight ratio of 99.5:0.5 - 85:15 is smooth and no separation of oil in the mixture is observed. Moreover, said oil-fiber mixture is pumpable and may thus be supplied via auto-dosing systems.

[0026] Mixing is typically carried out at room temperature (18-25°C), without heating. When a mixture of vegetable oil(s) and plant fibers is prepared separately before combining said mixture with other ingredients of the confectionery or bakery product, the mixture of vegetable oil(s) and plant fibers is typically free of added water.

[0027] The process steps included in the processing of a mixture, which comprises all ingredients of the confectionery or bakery product, depend on the particular confectionery or bakery product to be prepared and are as such known to a person skilled in the art. Typical process steps may include for example refining, additional mixing, cooking or baking.

[0028] The confectionery or bakery products comprise at least one vegetable oil. Suitable vegetable oils include but are not limited to rapeseed oil, sunflower oil, olive oil, and vegetable oils produced by precision fermentation or through electrical photosynthesis. In some embodiments, rapeseed oil is used. Preferably, palm oil is excluded, i.e. the confectionery or bakery product is free of palm oil or added palm oil.

[0029] The confectionery or bakery products comprise water-insoluble, edible plant fibers having a a fiber length of >200 pm, a bulk density of > 40 g / L, an oil binding capacity of >4 g oil / g fiber, and a cellulose content of at least 75%, preferably at least 90%. It has been surprisingly found out that fibers of the above kind, together with vegetable oils, preferably within a certain oikfiber ratio, provide the end products with good oil binding, excellent taste and structure, as well stability during storage, particularly when used in appropriate amounts.

[0030] In some embodiments, the confectionery or bakery products comprise plant fibers having a fiber length of >200 pm, a bulk density of >40 g / L, an oil binding capacity of 5.1-11 g oil / g fiber, and a cellulose content of 95-100%. In some embodiments, the confectionery or bakery products comprise plant fibers having a fiber length of >200 pm, a bulk density of >40 g / L, an oil binding capacity of 6-11 g oil / g fiber, and a cellulose content of 95-100%.

[0031] Water-insoluble plant fibers of the above kind having a high cellulose content are particularly preferred. The plant fibers may thus have a cellulose content of at least 80%, preferably at least 85%, such as 85-100%, or at least 90%, such as 90-100%, or at least 95%, such as 95-100%, by weight, based on dry matter.

[0032] The plant fibers have a bulk density of >40 g / L, preferably at least 40 g / L and at most 90 g / L. The length of the plant fibers is at least 200 pm, preferably at least 200 pm and at most 800 pm.

[0033] Suitable plant fibers include but are not limited to wheat fibers, bamboo fibers, sugar cane fibers, oat fibers, citrus fibers, cellulose fibers and combinations thereof. Within this context, “cellulose fibers” refer to wood-based cellulose fibers, such as softwood fibers and hardwood fibers. In some embodiments cellulose fibers originated from hardwood, such as beech, are preferred. In some embodiments water-insoluble plant fibers, in particular water-insoluble wood-based cellulose fibers, having a cellulose content of at least 95% are preferred.

[0034] In some embodiments the plant fibers may comprise wheat fibers and / or oat fibers. In some embodiments the plant fibers may comprise wheat fibers, sugar cane fibers, bamboo fibers, wood-based cellulose fibers, or combinations thereof. When mixtures of different plant fibers are used, they may be used in any ratios, such as 10:90 to 90:10 in case of two different fibers.

[0035] In some embodiments the plant fibers may have an oil binding capacity of 6- 11 g oil / g fiber. Fibers having a high oil binding capacity typically have a porous and soft structure, which differs from the structure of fibers traditionally used in food products. Fibers having a high oil binding capacity, when mixed with vegetable oil(s), enable to provide good rheological properties and structure in the final product.

[0036] In some embodiments the plant fibers may have a cellulose content of 95- 100%. A higher cellulose content of the plant fibers may reduce the amount of the fiber required to achieve a workable process and an acceptable product. From a point of view of production, a smaller amount of fibers may also be easier to use.

[0037] The confectionery or sweet bakery products prepared according to the present invention may contain the added vegetable oil(s) and the plant fiber(s) in a certain weight ratio. Typically, in confectionery or sweet bakery products prepared according to the present invention, the added vegetable oil(s) and the plant fiber(s) are present in a weight ratio ranging from 99.5:0.5 to 85:15. In toffee, fudge or chewy candy the weight ratio of vegetable oil to plant fibers is typically 99.5:0.5. In the case of cookies, cookiedoughs, biscuit fillings and chocolate fillings, the vegetable oil(s) and the plant fiber(s) are typically present in a weight ratio ranging from 99:1 to 85:15.

[0038] In some embodiments, the vegetable oil(s) and the plant fiber(s) are mixed with each other, preferably in a weight ratio of from 99.5:0.5 to 85:15, to obtain an oilfiber mixture, before combining said oil-fiber mixture with the other ingredients of the confectionery or bakery product. The mixture of the vegetable oil(s) and the plant fiber(s) typically has a viscosity in a range of 600 mPas - 16 Pas at 20°C, optionally 0.9 mPas - 6 Pas at 20°C. Said viscosity values provide a mixture which is easy to handle at various stages of industrial production of confectionery or bakery products. Typically, the oil-fiber mixture consists solely of the vegetable oil(s) and plant fiber(s). Thus the oil-fiber mixture is also free of added water.

[0039] The mixture of vegetable oil(s) and plant fiber(s) typically has a peroxide value, which is below 2 meqv / kg, or below 1 meqv / kg. As known to persons skilled in the art, a low peroxide value indicates a low level of oxidation.

[0040] In order to further enhance processability of the mixture of ingredients, at least one hydrocolloid, such as gum arabic, may be added to the mixture. If present, the amount of hydrocolloid may be for example 6 % by weight, based on the weight of the mixture of vegetable oil and the water-insoluble plant fiber(s).

[0041] In some embodiments, also microcrystalline cellulose, hydroxypropylmethyl cellulose or both may be added to the mixture.

[0042] If hydrocolloids, microcrystalline cellulose, hydroxypropylmethyl cellulose or combinations thereof are included in the mixture, the plant fiber(s) can be mixed with microcrystalline cellulose, hydroxypropylmethyl cellulose and / or a hydrocolloid, before combining them with the vegetable oil and the other ingredients of the confectionery or bakery product, preferably first with the vegetable oil and then with the other ingredients of the confectionery or bakery product. Alternatively, the plant fiber(s) and vegetable oil(s) can be mixed with microcrystalline cellulose, hydroxypropylmethyl cellulose and / or a hydrocolloid, before combining them with the other ingredients of the confectionery or bakery product.

[0043] Mixtures of different plant fibers, hydrocolloids, microcrystalline cellulose and hydroxypropylmethyl cellulose may also be used. For example, a mixture comprising aplant fiber, for example bamboo fiber, together with gum arabic and microcrystalline cellulose may be used in some embodiments.

[0044] Typically, the mixing of ingredients, particularly the mixing of plant fibers and vegetable oils, is carried out for a mixing time which is less than 5 minutes, less than 3 minutes, less than 2 minutes, or about 1 minute. A relatively short mixing time is preferred in order to avoid including air in the mixture. Also antioxidants could be added, but with the present process their use may be avoided.

[0045] Preferred confectionery or sweet bakery products of the invention include but are not limited to biscuits, cookies, biscuit fillings, fillings for chocolate, fudge, toffee and chewy candy. However, products based on cocoa mass, such as chocolate, are typically excluded.

[0046] When preparing toffee, fudge or chewy candy, the vegetable oil(s) and the plant fiber(s) are typically included in the mixture of ingredients at a weight ratio of 99.5:0.5. After mixing all ingredients of the product together, the mixture is cooked, preferably at a temperature of 115-128 °C, to obtain the toffee, fudge or chewy candy.

[0047] When preparing fillings, for example for use in biscuits or confectionery products, the vegetable oil(s) and the plant fiber(s) in the mixture of ingredients have typically a weight ratio in a range of 99:1 - 85:15. The ingredients can be mixed together without heating at room temperature (for example at 17-24°C). In some embodiments, the ingredients can be mixed, refined and further mixed, for example at a temperature of 17- 35°C.

[0048] When preparing biscuits or cookies, the vegetable oil(s) and the plant fiber(s) in the mixture of ingredients have typically a weight ratio in a range of 99:1 - 85:15. The ingredients are mixed, the mixture is formed into cookies or biscuits and baked.

[0049] Typically, the confectionery or bakery products of the invention comprise an amount of the herein disclosed plant fiber(s), which is 0.1-5 %, preferably 0.1 - 4.5%, by weight of the product. It has been found that said amounts are sufficient to bind vegetable oil and to provide a satisfactory structure and pleasant taste and mouthfeel, without compromising processability of the mixture of ingredients during production of the confectionery or bakery products.

[0050] A biscuit according to the invention comprises the plant fiber(s) in an amount of 0.1-3 % by weight, preferably 0.1 -1.5 % by weight. A filling, for example for biscuits or chocolates, comprises the plant fiber(s) in an amount of 0.1-5 % by weight, preferably 0.1- 4.5 % by weight. A fudge, toffee or chewy candy typically comprises the plant fiber(s) in an amount of 0.1-3 % by weight, preferably 0.1-2 % by weight.

[0051] The amount of vegetable oil in the confectionery or bakery product may be adjusted according to the desired properties of the product, as long as the weight ratio of the vegetable oil(s) and plant fibers is in the range of from 99.5:0.5 to 85:15. Typically, the amount of vegetable oil may be for example 5-40%, 5-30%, 10-30% or from 10 to less than 30% by weight of the confectionery or bakery product.

[0052] It has been found that the products of the invention which comprise plant fibers as herein disclosed together with vegetable oil(s) in the above disclosed weight ratios exhibit a shelf life of at least 12 months when stored at room temperature in dark conditions. The sensory properties, such as appearance, structure, taste and smell remained at high level during the 12-month storage. The sensory properties of the products of the invention have also been found to be remarkably higher compared to similar products which contain e.g. palm oil instead of a mixture of vegetable oils and plant fibers of the present kind.

[0053] In addition to the vegetable oils and plant fibers herein disclosed, the confectionery or bakery products typically comprise conventional ingredients of confectionery or bakery products, such as sugars, syrups, flours, starches, milk powder, emulsifiers, flavours, and baking powders. It is noted that the above disclosed amounts and weight ratios of vegetable oils and plant fibers relate to added vegetable oils and added plant fibers. Any plant fibers or vegetable oils possibly included in the conventional ingredients not classified as vegetable oils or plant fibers are thus not included in the claimed amounts or weight ratios.

[0054] The products of the present invention may be prepared without solid or saturated fats. Thus, the confectionery or bakery products may be substantially free of solid and / or saturated fats. However, if solid or saturated fats are used, the solid or saturated fat content of the products is at most 10% by weight of the product. In some embodiments, the solid or saturated fat content of the products is at most 5% by weight. In someembodiments, the confectionery or bakery product is free of cocoa mass (cocoa butter, cocoa powder).

[0055] In the products of the present invention the use of hard or saturated fats may be wholly or partly avoided, which improves the nutritional value of the products and also helps to avoid the health problems caused by hard or saturated fats. As can be seen in the examples, products prepared with plant fibers and vegetable oils rich in unsaturated fatty acids contain a much lower level of saturated fatty acids than corresponding products prepared with saturated fats (e.g. palm oil, hardened fat). This is a significant advantage considering the health problems caused by saturated fats.

[0056] Further, in some embodiments, the plant fibers may be derived from husks, hulls and / or straw of wheat and / or oat.

[0057] In some embodiments, the confectionery or bakery product and / or the mixture of vegetable oil and plant fibers is free of added protein and / or free of added ethyl cellulose. In particular, the mixture of vegetable oil(s) and plant fiber(s) is typically free of added protein and / or added ethyl cellulose However, added protein may be included in some fillings for example in the form of whey protein or milk powder. Ethyl cellulose is not preferred in confectionery type products, due to its poor solubility properties in mouth. Further, if ethyl cellulose is included in food products, manufacturing process of said products typically requires heating and the presence of water already in the early steps of the process. In the present invention heating and adding water is avoided where possible, when preparing the mixture of ingredients of the confectionery or bakery product. In particular, heating and adding water is avoided in a step, where the vegetable oil(s) and plant fiber(s) are mixed with each other before combining them with the other ingredients of the confectionery or bakery product.

[0058] As a further embodiment the invention relates also to the use of plant fibers as herein disclosed, together with vegetable oils, in the manufacture of confectionery or bakery products.

[0059] It is to be understood that the embodiments of the invention disclosed are not limited to the particular structures, process steps, or materials disclosed herein, but are extended to equivalents thereof as would be recognized by those ordinarily skilled in the relevant arts. It should also be understood that terminology employed herein is used forthe purpose of describing particular embodiments only and is not intended to be limiting.

[0060] Reference throughout this specification to one embodiment or an embodiment means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases “in one embodiment” or “in an embodiment” in various places throughout this specification are not necessarily all referring to the same embodiment. Where reference is made to a numerical value using a term such as, for example, about or substantially, the exact numerical value is also disclosed.

[0061] 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. In addition, various embodiments and example of the present invention may be referred to herein along with alternatives for the various components thereof. It is understood that such embodiments, examples, and alternatives are not to be construed as de facto equivalents of one another, but are to be considered as separate and autonomous representations of the present invention.

[0062] Furthermore, the described features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. In the following description, numerous specific details are provided, such as examples of lengths, widths, shapes, etc., to provide a thorough understanding of embodiments of the invention. One skilled in the relevant art will recognize, however, that the invention can be practiced without one or more of the specific details, or with other methods, components, materials, etc. In other instances, well-known structures, materials, or operations are not shown or described in detail to avoid obscuring aspects of the invention.EXPERIMENTAL

[0063] Unless otherwise stated herein or clear from the context, any percentages referred to herein are expressed as percent by weight based on a total weight of the respective composition. Unless otherwise stated, properties that have been experimentallymeasured or determined herein have been measured or determined at room temperature. Unless otherwise indicated, room temperature is 18-25 °C. Unless otherwise stated, properties that have been experimentally measured or determined herein have been measured or determined at atmospheric pressure. As used herein, unless otherwise stated, the term “viscosity” stands for dynamic viscosity, measured as disclosed above.

[0064] Example 1: Biscuit dough

[0065] The wheat fiber used in the following biscuit dough had an oil binding capacity of 11 g oil / g fiber, bulk density of about 50 g / L and a fiber length of 500 pm.

[0066] Before adding other ingredients, liquid oil and fiber can be mixed with each other, or all ingredients can be mixed together at the same time. It is also possible to mix all other ingredients except flour, and to add flour thereafter.

[0067] The amount of fiber in a biscuit dough is typically 0.1 -1.5%, maximum 3%. Oikfiber ratio: 99% oil: 1% fiber - 85% oil: 15% fiber.

[0068] Example 2: FillingAll other ingredients were mixed except emulsifier. After mixing 2-5 min, lecithin is added and mixed 1 -2 min. The sugar cane fiber used in the above recipe had an oil bindingcapacity of 6.1 g oil / g fiber, a bulk density of about 200 g / L, an average fiber length of 250 pm and a cellulose content of 75%.

[0069] Example 3: Filling

[0070] In the above recipe the solid fat may be selected from butter, hardened rapeseed oil, coconut oil, shea, precision fermented microbial fats, cell culture technology fats and / or synthetic fats. The bamboo fiber had an oil binding capacity of 6.0 g oil / g fiber, a bulk density of about 50 g / L, fiber length of 350 pm, and a cellulose content of 75-80%.

[0071] Example 4: Toffee

[0072] The fiber and oil can be mixed before adding other ingredients or all ingredients are directly mixed and boiled to 116-118°C. The sugar cane fiber used in the above recipe had an oil binding capacity of 6.1 g oil / g fiber, a bulk density of about 200 g / L, an average fiber length of 250 pm, and a cellulose content of 75%.

[0073] Example 5: Toffee

[0074] In the above recipe, the powder mix consisted of bamboo fiber (38.4%), gum arabic (30.8%) and microcrystalline cellulose (30.8%). The bamboo fiber had an oil binding capacity of 6.0 g oil / g fiber, bulk density of about 50 g / L, an average fiber length of 350 pm, and a cellulose content of 75-80%.

[0075] First, the powder mix was prepared and then added to the rapeseed oil. After mixing, other ingredients were added and mixed. The mixture was boiled to 116 °C.

[0076] The products prepared according to Examples 1 to 5 had good structural and sensory properties (taste, mouthfeel). The fillings, toffees and the biscuit dough were smooth and no separation of oil was observed. Moreover, the manufacture of the above products was easy to handle also when using industrial product lines.

[0077] Comparative Example 1

[0078] A filling with the following ingredients was prepared according to the method disclosed in Example 2.

[0079] The potato fiber used in the filling had an oil binding capacity 2,5 g oil / g fiber, bulk density of about 250-400 g / L, an average fiber length of 30-200 pm, and a cellulose content of 65%. It was found that the structure of the filling was not acceptable as the oil was not bound. Apart of oil was separated from the structure.

[0080] Example 6: Stability and shelf-life

[0081] Biscuits prepared according to the recipe disclosed in Example 1 were stored for 12 months in a condition cabinet at a temperature of 21 °C. For comparison, a similar biscuit prepared with palm oil was stored at the same conditions. At the end of storage time both biscuits were evaluated with regard to appearance, structure, taste and smell. Resultsare shown in Table 1 below.Table 1. Shelf-life dataRange: 1 -5, 1=very poor, 2=poor, 3=approved, 4=good_. 5=very good

[0082] Example 7. Nutritional value

[0083] The amounts of carbohydrates, sugars and fat, including the amount of saturated fatty acids, of wheat biscuits and fillings according to the invention, prepared by the method of the invention, are presented below. For comparison, the nutritional value of corresponding products prepared with palm oil (wheat biscuit) or with hardened fat (filling) are shown. Wheat biscuit with palm oil / 100 g:Wheat biscuit with vegetable oil and fibre / 100 g:Filling with hardened fat / 100g:Filling with vegetable oil and fibre / 100 g:saturated fatty acids 8, ftf a

[0084] As can be seen from the above, when corresponding products are prepared with either palm oil / hardened fat or with vegetable oil / fat and fibers as herein disclosed, the levels of carbohydrates, sugars and total fat are approximately at the same level. However, there is a remarkable difference in the amount of saturated fatty acids. Products prepared with vegetable oil / fat and fiber, in particular with vegetable oil and fiber, provide a much lower level of saturated fatty acids. This is a significant advantage considering the health problems caused by saturated fats.

[0085] While the forgoing examples are illustrative of the principles of the present invention in one or more particular applications, it will be apparent to those of ordinary skill in the art that numerous modifications in form, usage and details of implementation can be made without the exercise of inventive faculty, and without departing from the principles and concepts of the invention. Accordingly, it is not intended that the invention be limited, except as by the claims set forth below.

[0086] The verbs “to comprise” and “to include” are used in this document as open limitations that neither exclude nor require the existence of also un-recited features. The features recited in depending claims are mutually freely combinable unless otherwise explicitly stated. Furthermore, it is to be understood that the use of "a" or "an", that is, a singular form, throughout this document does not exclude a plurality.INDUSTRIAL APPLICABILITY

[0087] At least some embodiments of the present invention find industrial application in food industry, in particular in the manufacture of confectionery and sweet bakery products.CITATION LISTPatent LiteratureEP 3723492 Bl FR 3126598 AlRU 2459415 ClUS 8512778 B2US 20220007702 AlWO 2020221802 AlNon Patent LiteratureDavid A. et al.: Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads. Journal of Food Engineering, Vol. 292, 2021 Diez D. et al.: Determination of Hemicellulose, Cellulose, and Eignin Content in Different Types of Biomasses by Thermogravimetric Analysis and Pseudocomponent Kinetic Model (TGA-PKM Method). Processes, 8(9), Article 1048, 2020

Claims

CLAIMS:

1. A method of preparing a confectionery or bakery product comprising the steps of a) mixing at least one vegetable oil, at least one water-insoluble fiber and other ingredients of the confectionery or bakery product, wherein the water-insoluble fiber is a plant fiber having a fiber length of >200 pm a bulk density of > 40 g / L, an oil binding capacity of >4 g oil / g fiber, preferably 6-11 g oil / g fiber, and a cellulose content of at least 75%, preferably 80-100%; to obtain a mixture of ingredients; and b) processing the mixture of ingredients to obtain the confectionery or bakery product.

2. The method according to claim 1, wherein the vegetable oil(s) and the plant fiber(s) are included in the mixture of ingredients in a weight ratio of 99.5 :0.5 - 85 : 15.

3. The method according to claim 1 or 2, wherein the plant fiber(s) are added in the mixture of ingredients to obtain an amount of 0.1-5 % plant fibers, based on the weight of the confectionery or bakery product.

4. The method according to any one of the preceding claims, wherein the water-insoluble plant fibers have a cellulose content of at least 85%, such as 85-100%, or at least 90%, such as 90-100%, or at least 95%, such as 95-100%, by weight, based on dry matter.

5. The method according to any one of the preceding claims, wherein the plant fiber is selected from wheat fibers, bamboo fibers, sugar cane fibers, oat fibers, citrus fibers, wood-based cellulose fibers, and combinations thereof.

6. The method according to any one of the preceding claims, wherein the plant fiber is selected from wheat fibers, oat fibers or both.

7. The method according to any one of the preceding claims, wherein the vegetable oil(s) and plant fiber(s) are mixed with each other before combining them with the other ingredients of the confectionery or bakery product.

8. The method according claim 7 wherein the mixture of the vegetable oil(s) and the plant fiber(s) has a viscosity of 600 mPas - 16 Pas at 20°C, optionally 0.9 mPas - 6 Pas at 20°C.

9. The method according to claim 7 or 8, wherein the mixture of the vegetable oil(s) and the plant fiber(s) has a peroxide value below 2 meqv / kg, or below 1 meqv / kg.

10. The method according to any one of the preceding claims, wherein the vegetable oil is rapeseed oil, canola oil, sunflower oil or a vegetable oil produced by precision fermentation or through electrical photosynthesis, preferably rapeseed oil.

11. The method according to any one of the preceding claims, wherein at least one hydrocolloid, preferably gum arabic, is added to the mixture.

12. The method according to any one of the preceding claims, wherein methylcellulose, hydroxypropylmethylcellulose or both are added to the mixture.

13. The method according to claim 11 or 12, wherein the hydrocolloid and / or methylcellulose, hydroxypropylmethylcellulose or both are mixed with plant fiber(s) before combining them with the vegetable oil(s) and the other ingredients of the confectionery or bakery product.

14. The method according to any one of the preceding claims, wherein mixing of vegetable oil and plant fibers is carried out for a mixing time, which is less than 5 minutes, less than 3 minutes, less than 2 minutes, or about 1 minute.

15. The method according to any one of the preceding claims, wherein the confectionery or bakery product is a toffee, fudge or chewy candy, the vegetable oil(s) and the plant fiber(s) have a weight ratio of 99.5:0.5 and step b) comprises cooking the mixture of ingredients, preferably at a temperature of 115-128 °C, to obtain the toffee, fudge or chewy candy.

16. The method according to any one of claims 1 to 14, wherein the confectionery or bakery product is a filling, the vegetable oil(s) and the plant fiber(s) have a weight ratio ina range of 99:1 - 85:15, and step b) comprises mixing and possibly refining the mixture to obtain the filling.

17. The method according to any one of claims 1 to 14, wherein the confectionery or bakery product is a cookie or biscuit, the vegetable oil(s) and the plant fiber(s) have a weight ratio in a range of 99:1 - 85:15, and step b) comprises mixing and baking the mixture of ingredients to obtain the cookie or biscuit.

18. A confectionery or bakery product comprising at least one vegetable oil and at least one water-insoluble fiber, wherein the water-insoluble fiber is a plant fiber having a fiber length of >200 pm a bulk density of > 40 g / L, an oil binding capacity of >4 g oil / g fiber, preferably 6-11 g oil / g fiber, and a cellulose content of at least 75%, preferably 80-100%; and wherein the vegetable oil(s) and the plant fiber(s) are present in the confectionery or bakery product in a weight ratio of 99.5:0.5 - 85:15.

19. The confectionery or bakery product according to claim 18, comprising an an amount of the plant fiber(s), which is 0.1-5 %, optionally 0.1 - 4.5%, by weight of the product.

20. The confectionery or bakery product according to claim 18 or 19, wherein the product is biscuit or cookie, biscuit filling, chocolate filling, fudge, toffee or chewy candy.

21. The confectionery or bakery product according to any one of claims 18 to 20, characterized in that it is a biscuit comprising the plant fiber(s) in an amount of 0.1-3 % by weight, preferably 0.1 -1.5 % by weight, and in that the vegetable oil(s) and the plant fiber(s) are present in the biscuit in a weight ratio of 99 : 1 - 85:15.

22. The confectionery or bakery product according to any one of claims 18 to 20, characterized in that it is a biscuit filling or chocolate filling, comprising the plant fiber(s) in an amount of 0.1-5 % by weight, preferably 0.1 -4.5 % by weight, and in that the vegetable oil(s) and the plant fiber(s) are present in the biscuit in a weight ratio of 99:1 - 85:15.

23. The confectionery or bakery product according to any one of claims 18 to 20, characterized in that it is a fudge, toffee or chewy candy, comprising the plant fiber(s) in an amount of 0.1-3 % by weight, preferably 0.1-2 % by weight, and in that the vegetable oil(s) and the plant fiber(s) are present in the biscuit in a weight ratio of 99.5:0.5.

24. The confectionery or bakery product according to any one of claims 18 to 23, wherein the confectionery or bakery product exhibits a shelf life of at least 12 months when stored at room temperature in dark conditions.

25. The confectionery or bakery product according to any one of claims 18 to 24, which is free of cocoa mass.

26. The confectionery or bakery product according to any one of claims 18 to 25, further comprising conventional ingredients of confectionery or bakery products, typically selected from sugars, syrups, flours, starches, milk powder, emulsifiers, flavours, and baking powders.

27. The confectionery or bakery product according to any one of claims 18 to 26, which is substantially free of solid or saturated fats.

28. The confectionery or bakery product according to any one of claims 18 to 26, which has a solid or saturated fat content of at most 10% by weight, optionally at most 5% by weight.

29. A confectionery or bakery product obtained by the method according to any one of claims 1 to 16.

30. Use of plant fibers having a fiber length of >200 pm a bulk density of > 40 g / L, an oil binding capacity of >4 g oil / g fiber, preferably 6-11 g oil / g fiber, and a cellulose content of at least 75%, preferably 80-100%; together with vegetable oils in the manufacture of confectionery or bakery products.

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