Filling for use in moisture sensitive confectionery products

Abstract

The present invention relates to a confectionery composition, preferably a filling for a confectionery product, wherein said confectionery composition comprises hydrocolloid in an amount of 0wt% to 10wt%, preferably 0.1 to 5wt%; protein in an amount of 0.5wt% to 15wt%, preferably 1.7 to 6.5wt%; water in an amount of 5wt% to 20wt%, preferably 5 to 15wt%; sugar in an amount of 20wt% to 80wt%, preferably 20 to 50wt%; fat in an amount of 2wt% to 35wt%, preferably 10 to 25wt%; polyol in amount of 9wt% to 35wt%, preferably 10 to 25wt%, wherein the percentages are the weight percentages of the confectionery composition, and wherein the water activity of the confectionery composition is less than or equal to 0.5.

Description

[0001] Filling for use in Moisture Sensitive Confectionery Products

[0002] Introduction

[0003] Fat-based fillings are often used in confectionery. However, from a nutritional point of view, fat-based fillings contain saturated fatty acids (SFA) and generally have higher calorific value than sugars, which are the main constituent of water-based systems. Additionally, fat-based fillings often have a ‘heavy’ texture which may not be desirable to all consumers.

[0004] Water-based filling systems typically have lower fat and higher sugar content than fat-based fillings. These water-based fillings have a lighter and softer perception than fat-based fillings, are free of SFA and have lower calorific value. The main benefit of water-based confectionery fillings is that they have a soft texture that can be easily modulated with the use of a hydrocolloid. They also deliver very efficiently water-based flavours such as those from fruits, coffee and caramel. Finally, they do not contribute to the fat or SFA content of the product and have a lower price than vegetable fats. However, water-based fillings are not generally microbiologically stable, difficult to deposit and cannot provide the range of textures that are achievable using fats.

[0005] There remains a need for improved foods with textures and appearances that are appealing to consumers while having capable of being manufactured industrially and storage characteristics. In particular, there is a need for filling compositions that are compatible with products that contain elements sensitive to moisture uptake such as wafers, biscuits, and cookies.

[0006] Summary of the Invention

[0007] The invention relates to a confectionery composition, preferably a filling for a confectionery product. The filling comprises water, fat and sugar and a polyol. The largest component of the filling is the water-phase, so the filling may be described as water-based. In particular, the invention provides a filling for confectionery comprising a combination of water, fat, sugar, hydrocolloid, protein and a polyol. Typically, the polyol is glycerol or sorbitol. Preferably, the polyol is glycerol.

[0008] In an aspect, the present invention provides a confectionery composition comprising optionally hydrocolloid, protein in an amount from 0.5wt%, water in an amount from 5wt%, sugar in an amount from 35wt%, fat in an amount from 2wt%, and polyol in an amount from 9wt% relative to the weight of the confectionery composition. In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount from 0.1wt%, protein in an amount from 1.7wt%, water in an amount from 5wt%, sugar in an amount from 35wt%, fat in an amount from 15wt%, and polyol in an amount from 10wt% relative to the weight of the confectionery composition.

[0009] Typically, the water activity of the confectionery composition is less than or equal to 0.5. Water activity is measured as described herein.

[0010] In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of up to 10wt%, protein in an amount of up to 15wt%, water in an amount up to 20wt%, sugar in an amount up to 80wt%, fat in an amount up to 35wt%, and polyol in an amount up to 35wt% relative to the weight of the confectionery composition.

[0011] In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of up to 5wt%, protein in an amount of up to 6.5wt%, water in an amount up to 15wt%, sugar in an amount up to 67wt%, fat in an amount up to 25wt%, and polyol in an amount up to 25wt% relative to the weight of the confectionery composition.

[0012] Typically, the water activity of the confectionery composition is less than or equal to 0.5. Water activity is measured as described herein.

[0013] In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of 0wt% to 10wt%, protein in an amount of 0.5wt% to 15wt%, water in an amount of 5wt% to 20wt%, sugar in an amount of 35wt% to 80wt%, fat in an amount of 2wt% to 35wt%, and polyol in an amount of 9wt% to 35wt% relative to the weight of the confectionery composition.

[0014] Typically, the water activity of the confectionery composition is less than or equal to 0.5. Water activity is measured as described herein.

[0015] In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of 0.1 wt% to 5wt%, protein in an amount of 1 ,7wt% to 6.5wt%, sugar in an amount of 35wt% to 67wt%, fat in an amount of 15wt% to 25wt%, and polyol in an amount of 10wt% to 25wt% relative to the weight of the confectionery composition. Water may be present in an amount of 5wt% to 15wt%. Typically, the water activity of the confectionery composition is less than or equal to 0.5. Water activity is measured as described herein.

[0016] In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of 0.1 wt% to 10wt%, protein in an amount of 1.7wt% to 15wt%, sugar in an amount of 35wt% to 80wt%, fat in an amount of 2wt% to 35wt%, and polyol in an amount of 9wt% to 35wt% relative to the weight of the confectionery composition. Water may be present in an amount of 10wt% to 25wt%. Typically, the water activity of the confectionery composition is less than or equal to 0.5, or between 0.4 to 0.5.

[0017] In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of 0.1 wt% to 10wt%, protein in an amount of 1.7wt% to 15wt%, sugar in an amount of 35wt% to 80wt%, fat in an amount of 2wt% to 35wt%, and polyol in an amount of 9wt% to 35wt% relative to the weight of the confectionery composition. Water may be present in an amount of 15wt% to 30wt%. Typically, the water activity of the confectionery composition is less than or equal to 0.5, or between 0.4 to 0.5.

[0018] In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of 0.1 wt% to 10wt%, protein in an amount of 1.7wt% to 15wt%, sugar in an amount of 35wt% to 80wt%, fat in an amount of 2wt% to 35wt%, and polyol in an amount of 9wt% to 35wt% relative to the weight of the confectionery composition. Water may be present in an amount of 20wt% to 35wt%. Typically, the water activity of the confectionery composition is less than or equal to 0.5, or between 0.4 to 0.5.

[0019] In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of 0.1 wt% to 10wt%, protein in an amount of 1.7wt% to 15wt%, sugar in an amount of 35wt% to 80wt%, fat in an amount of 2wt% to 35wt%, and polyol in an amount of 9wt% to 35wt% relative to the weight of the confectionery composition. Water may be present in an amount of 25wt% to 40wt%. Typically, the water activity of the confectionery composition is less than or equal to 0.5, or between 0.4 to 0.5.

[0020] In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of 0.1wt% to 5wt%, protein in an amount of 1.7wt% to 6.5wt%, sugar in an amount of 35wt% to 67wt%, fat in an amount of 2wt% to 35wt%, and polyol in an amount of 9wt% to 35wt% relative to the weight of the confectionery composition. Water may be present in an amount of 2wt% to 20wt%. Typically, the water activity of the confectionery composition is less than or equal to 0.5, or between 0.4 to 0.5.

[0021] In an aspect, the present invention provides a confectionery composition comprising hydrocolloid in an amount of 0wt% to 5wt%, protein in an amount of 1.7wt% to 6.5wt%, sugar in an amount of 29.7wt% to 67wt%, fat in an amount of 2wt% to 49wt%, polyol in an amount of 9wt% to 35wt%, and water in an amount 2wt% to 20 wt%, wherein the percentages are the weight percentages of the confectionery composition. Typically, the water activity of the confectionery composition is less than or equal to 0.5, or between 0.4 to 0.5.

[0022] In an aspect, the present invention provides a confectionery composition comprising substantially the same recipe as shown in any one of the Examples, for example in Table 5. In this context, substantially the same means that the ingredient amounts do not vary by more than 20%, or by more than 15%, or by more than 10%, or by more than 5% from the ingredient amounts shown.

[0023] In an aspect, the present invention provides a confectionery composition comprising substantially the same recipe as shown in any one of the Examples, for example in Table 6. In this context, substantially the same means that the ingredient amounts do not vary by more than 20%, or by more than 15%, or by more than 10%, or by more than 5% from the ingredient amounts shown.

[0024] In a further aspect, the present invention provides a process comprising, consisting or consisting essentially of the following steps:

[0025] Providing an aqueous solution of sugar;

[0026] Addition of hydrocolloid and protein to the aqueous solution of sugar

[0027] Addition of polyol

[0028] Addition of fat and any other ingredients to form a mixture;

[0029] Blending the mixture, preferably to provide a mixture with the viscosity of between 11 and 80 Pa.s when measured at 30 °C.

[0030] An additional aspect of the invention provides a finished confectionery product comprising a confectionery composition according to the first aspect, partly or completely surrounded or encased in chocolate or a chocolate analogue, preferably a chocolate shell or a chocolate analogue shell.

[0031] The invention relates to a confectionery composition comprising: hydrocolloid in an amount of 0wt% to 10wt%, or 0.1 to 5wt% protein in an amount of 0.5wt% to 15wt%, or 1 .7 to 6.5wt% water in an amount of 5wt% to 20wt%, or 5 to 15wt% sugar in an amount of 35wt% to 80wt%, or 35 to 67wt% fat in an amount of 2wt% to 35wt%, or 15 to 25wt% polyol in amount of 9wt% to 35wt%, or 10 to 25wt%, wherein the percentages are the weight percentages of the confectionery composition, and wherein the water activity of the confectionery composition is less than or equal to 0.5.

[0032] In an aspect, the polyol is glycerol or sorbitol.

[0033] In an aspect, the viscosity of the composition is between 11 Pa.s and 80 Pa.s when measured at 30°C.

[0034] In an aspect, the sugar comprises a mixture of sucrose, fructose and glucose.

[0035] In an aspect, sugar is comprised in an aqueous phase or solution, and from 10wt% to 50wt% of the sugar in the aqueous phase or solution is fructose.

[0036] In an aspect, sugar is comprised in an aqueous phase or solution, and from 35wt% to 67wt% of the sugar in the aqueous phase or solution is glucose and / or dextrose. In an aspect, the sugar comprised in the aqueous phase or solution has a Brix value of between 92 to 97.

[0037] In an aspect, the sugar is comprised in the aqueous phase or solution is a mixture of sucrose, glucose syrup and glucose / fructose syrup.

[0038] In an aspect, the fat comprises, consists or consists essentially of vegetable fat, milk fat and / or nut paste / butter.

[0039] In an aspect, the confectionery composition comprises a fat with an SFC at 20°C of at least 10%.

[0040] In an aspect, the confectionery composition comprises between 2 wt% and 35 wt% fat with an SFC at 20°C of at least 10%.

[0041] In an aspect, water and a sugar form an aqueous phase comprising between 50wt% and 95wt% of the composition and a fat is present as a fat phase comprising between 5wt% and 30wt% of the composition.

[0042] In an aspect, the sugar comprises a sugar syrup, optionally glucose syrup or invert / fructose- glucose syrup.

[0043] In an aspect, the sugar comprises or consists of: at least two different sugars; or an invert sugar with a sugar conversion percentage between 10% and 70%, between 10% and 65%, between 20% and 60%, or between 40% and 60%.

[0044] The invention relates to a confectionery composition comprising: hydrocolloid in an amount of 0.2wt% to 5wt% protein in an amount of 0.5wt% to 10wt% water in an amount of 10wt% to 33wt% sugar in an amount of 35wt% to 70wt% fat in an amount of 6wt% to 29.5wt%, wherein the percentages are the weight percentages of the confectionery composition.

[0045] Preferably, the invention relates to a confectionery composition comprising: hydrocolloid in an amount of 0wt% to 10wt%, preferably 0wt% protein in an amount of 0.5wt% to 15wt%, preferably 1 .7 to 6.5wt%, preferably about 4wt%. water in an amount of 5wt% to 20wt%, preferably 5 to 15wt%, preferably about 6wt%. sugar in an amount of 20wt% to 80wt%, preferably 20 to 50wt%, preferably about 30wt%. fat in an amount of 2wt% to 35wt%, preferably 10 to 25wt% polyol in amount of 9wt% to 35wt%, preferably 10 to 25wt%, preferably about 13.5wt%. wherein the percentages are the weight percentages of the confectionery composition, and wherein the water activity of the confectionery composition is less than or equal to 0.5.

[0046] In an aspect, the invention relates to a confectionery composition comprising: hydrocolloid in an amount of 0wt% to 10wt%, preferably 0wt% protein in an amount of 0.5wt% to 15wt%, preferably 1.7 to 6.5wt%, preferably about 4wt%. water in an amount of 5wt% to 20wt%, preferably 5 to 15wt%, preferably about 6wt%. sugar in an amount of 20wt% to 29.6wt%, preferably 20 to 25wt%, preferably about 21wt%. fat in an amount of 2wt% to 35wt%, preferably 10 to 14.9wt% polyol in amount of 9wt% to 35wt%, preferably 10 to 25wt%, preferably about 13.5wt%. wherein the percentages are the weight percentages of the confectionery composition, and wherein the water activity of the confectionery composition is less than or equal to 0.5.

[0047] In an aspect, the polyol is glycerol or sorbitol.

[0048] In an aspect, the viscosity of the composition is between 11 Pa.s and 80 Pa.s when measured at 30°C.

[0049] In an aspect, the sugar comprises a mixture of sucrose, fructose and glucose.

[0050] In an aspect, sugar is comprised in an aqueous phase or solution, and from 5wt% to 15wt% of the sugar in the aqueous phase or solution is fructose.

[0051] In an aspect, sugar is comprised in an aqueous phase or solution, and from 5wt% to 9.9wt% of the sugar in the aqueous phase or solution is fructose, preferably about 7.24wt% of the sugar in the aqueous phase or solution is fructose.

[0052] In an aspect, sugar is comprised in an aqueous phase or solution, and from 9wt% to 50wt% of the sugar in the aqueous phase or solution is glucose and / or dextrose.

[0053] In an aspect, sugar is comprised in an aqueous phase or solution, and from 9wt% to 34.9wt% of the sugar in the aqueous phase or solution is glucose and / or dextrose, preferably about 10.39wt% of the sugar in the aqueous phase or solution is glucose and / or dextrose.

[0054] In an aspect, the sugar comprised in the aqueous phase or solution has a Brix value of between 92 to 97.

[0055] In an aspect, the sugar is comprised in the aqueous phase or solution is a mixture of sucrose, glucose syrup and glucose / fructose syrup. In an aspect, the fat comprises, consists or consists essentially of vegetable fat, milk fat and / or nut paste / butter, preferably hazelnut paste, more preferably between 7.5wt% to 12.5wt% hazelnut paste, more preferably about 10wt%.

[0056] In an aspect, the confectionery composition comprises a fat with an SFC at 20°C of at least 20%.

[0057] In an aspect, the confectionery composition comprises between 2 wt% and 35 wt% fat with an SFC at 20°C of at least 20%.

[0058] In an aspect, water and a sugar form an aqueous phase comprising between 50wt% and 95wt% of the composition and a fat is present as a fat phase comprising between 5wt% and 30wt% of the composition.

[0059] In an aspect, the sugar comprises a sugar syrup, optionally glucose syrup or invert / fructose- glucose syrup.

[0060] In an aspect, the sugar comprises or consists of: at least two different sugars; or an invert sugar with a sugar conversion percentage between 10% and 70%, between 10% and 65%, between 20% and 60%, or between 40% and 60%.

[0061] The invention relates to a confectionery composition comprising: hydrocolloid in an amount of 0.2wt% to 5wt% protein in an amount of 0.5wt% to 10wt% water in an amount of 10wt% to 33wt% sugar in an amount of 35wt% to 70wt% fat in an amount of 6wt% to 29.5wt%, wherein the percentages are the weight percentages of the confectionery composition.

[0062] The invention relates to a confectionery composition comprising: hydrocolloid in an amount of 0.2wt% to 5wt% protein in an amount of 0.5wt% to 10wt% water in an amount of 10wt% to 33wt% sugar in an amount of 20wt% to 80wt% fat in an amount of 10wt% to 35wt%, wherein the percentages are the weight percentages of the confectionery composition.

[0063] The invention relates to a process for making a confectionery composition as described herein, said process comprising:

[0064] Providing an aqueous solution of sugar

[0065] Addition of hydrocolloid and protein to the aqueous solution

[0066] Addition of polyol

[0067] Addition of fat and any other ingredients

[0068] Blending the mixture, preferably to provide a mixture with the viscosity of between 11 and 80 Pa.S-1 when measured at 30 °C.

[0069] In an aspect, the aqueous solution of sugar has a Brix value of between 92 to 97.

[0070] In an aspect, the aqueous solution of sugar is a mixture of sucrose, glucose syrup and glucose / fructose syrup

[0071] The invention relates to a finished confectionery product comprising a confectionery composition as described herein, partly or completely surrounded or encased in chocolate or a chocolate-analogue.

[0072] In an aspect, the confectionery composition and a wafer or biscuit are partly or completely surrounded or encased in chocolate or a chocolate-analogue.

[0073] Detailed Description of the Invention

[0074] The present inventors have developed an indulgent confectionery filling using a combination of water, fat, sugar, and polyol, and typically also one or both of protein and hydrocolloid. Such fillings are desired by consumers, in particular within chocolate products.

[0075] This confectionary composition is notable because confectionery fillings typically contain water or fat, which do not usually combine. One exception to the general rule that water and fat do not combine in confectionery fillings is caramel, but that has a lower percentage of fat than is required in many fillings and that is provided by the present invention.

[0076] The inventors have also devised a process wherein a water continuous mass is provided, to which fat is added and emulsified. The combination of ingredients provided by the present invention stabilises the fats in the system to allow the production of industrially applicable filling compositions with low water activity.

[0077] The water-phase / fat-phase combination approach provided by the present invention allows the fillings to be both lower in fat and sugar than typical fat-based fillings, whilst still being perceived by consumers as indulgent.

[0078] The present invention allows water-based fillings with a thick, creamy texture to be provided by pairing a water-phase with a fat-phase. The texture is achieved by the combination of ingredients of the present invention. Empirically, this texture may preferably be defined by a certain viscosity range. Additionally, compositions outside of the invention may have a viscosity that prohibits industrial manufacture and a pleasant consumption experience.

[0079] In preferred embodiments, the polyol is glycerol or sorbitol, preferably glycerol, for example about 15wt% glycerol or about 20wt% glycerol.

[0080] In preferred embodiments, the confectionery composition has a viscosity of at least 11 Pa.s when measured at 30°C. In preferred embodiments, the confectionery composition has a viscosity of up to 80 Pa.s when measured at 30°C. More preferably, the confectionery composition has a viscosity from 11 to 80 Pa.s, or between 8 to 30 Pa.s, or between 9 to 29 Pa.s, or between 10 to 28 Pa.s, or between 11 to 27 Pa.s, or between 12 to 26 Pa.s, or between 13 to 25 Pa.s when measured at 30°C.

[0081] The viscosity recited above is preferably assessed as follows, preferably at 30 °C. Rheological properties of the masses were measured by performing oscillatory rheolometry. These measurements were performed using a Physica MRC 500 rheometer (Anton Paar) equipped with a sanded Couette geometry (CC27-SN23479) and a Peltier system for temperature control. The Couette geometry was composed of a cup (14.46 mm radius) and a bob system (13.33 mm radius, 40 mm length). Samples were covered with a low-viscosity silicone oil (Sigma Aldrich Ltd, Singapore) to avoid evaporation during measurements. The sample rested for 5 minutes at 25 °C before starting the experiments. The imposed frequency (1 Hz) and strain (0.5%) during oscillatory shear measurements were chosen within the linear response regime.

[0082] The confectionery composition is preferably a confectionery filling. The filling may in some embodiments be a liquid, preferably not aerated and so not a mousse or foam.

[0083] In an embodiment the confectionery composition can be aerated. For example, the confectionery filling can be aerated and have an overrun of at least 1 %, 2%, 5%, 10%, 15%, 20% or 30%. In some embodiments the confectionery filling can be very significantly aerated with an overrun of at least 50%, for example around 100% or more. In some embodiments the confectionery filling can be aerated with an overrun of equal to or less than 250%, for example, less than 225%, less than 200%, less than 175%, less than 150% or less than 125%. In some embodiments the confectionery filling can be aerated with an overrun between 1% and 250%, between 10% and 200%, between 20% and 150% or between 30% and 100%.

[0084] The percentage overrun refers to the degree of expansion resulting from the amount of air incorporated into the product during aeration. For example, an overrun of around 100%, means that air makes up 50% of its volume.

[0085] The confectionery composition has a water activity less than or equal to 0.50, preferably equal to or more than 0.10 and less than or equal to 0.50. In some embodiments, the confectionery composition has a water activity of less than or equal to 49, less than or equal to 0.48, or less than or equal to, less than or equal to 0.46, or less than or equal to 0.45, or less than or equal to 0.44, or less than or equal to 0.43, or less than or equal to 0.42, or less than or equal to 0.41 , or less than or equal to 0.40. The water activity is preferably equal to or more than 0.20, or equal to or more than 0.30, or preferably equal to or more than 0.40. Most preferably, the confectionery composition has a water activity of between 0.40 to 0.50.

[0086] The term water activity (“Aw”) refers to the partial vapor pressure of water in a solution divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as the partial vapor pressure of pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly one. A water activity of 0.80 means the vapor pressure is 80 percent of that of pure water. Water activity values are preferably obtained by either a resistive electrolytic, a capacitance or a dew point hygrometer, as known in the art. Water activity values according to the invention can be determined by enclosing a sample in a sealed container. The relative humidity of the air in the headspace will equilibrate with the water activity of the sample. At equilibrium, the two will be equal, and the relative humidity of the headspace can be measured using an electrical capacitance sensor to determine the water activity of the sample. In a preferred embodiment, the water activity is measured using water activity meter (for example from Novasina). It defines the water activity by measuring the vapour pressure of a sample of the composition in closed chamber once equilibrium is reached. The vapour pressure is defined using a resistive- electrolytic sensor.

[0087] The confectionery composition may comprise one or more flavourings. Suitable flavourings will be apparent to the skilled person, and include coffee, chocolate, caramel, fruit juices and flavourings, and malt extract. In some embodiments, the confectionery composition comprises cocoa powder. In some embodiments, the confectionery composition comprises cocoa powder and the fat phase comprises all vegetable fats, thereby providing a vegan composition.

[0088] In some embodiments, the confectionery composition comprises cocoa liquor.

[0089] Hydrocolloid

[0090] The compositions of the present invention comprise hydrocolloids of between 0%wt and 10%wt. The compositions of the present invention may comprise hydrocolloids of between 0.1 %wt and 5%wt. The compositions of the present invention may comprise hydrocolloids of greater than 0wt% but less than 0.1 %wt. The compositions of the present invention may comprise hydrocolloids of greater than 5%wt but less than or equal to 10%wt.

[0091] In some embodiments, the confectionery composition comprises 0.2wt% to 5.0wt% hydrocolloid, or between 0.3wt% and 5.0wt%, or between 0.3wt% and 4.0wt%, or between 0.5wt% and 3.5wt%. The hydrocolloid ingredient is preferably a starch.

[0092] The starch ingredient is preferably present as 0.1 wt% to 5wt% of the total ingredients.

[0093] The starch is preferably a speciality starch that is physically modified and / or pregelatinised.

[0094] Pregelatinized starch is starch which typically has been cooked and then dried in the starch factory on a drum dryer or in an extruder making the starch cold-water-soluble. Spray dryers are used to obtain dry starch sugars and low viscous pregelatinized starch powder.

[0095] Pre-gelatinization gives native and stabilized starches the ability to form a cold-water paste. Accordingly, pre-gelatinised starch dissolves in cold liquids and becomes viscous (like gelatine). It is used for thickening and binding products, as well as a filling ingredient in pharmaceutical tablets. Other names for this product include: pre-gelatinised modified starch, pre-gelatinised food starch, modified starch, instant starch, soluble starch and pregel / prejel starch.

[0096] Preferred starches include corn starch, in particular pre-gelatinised corn starch, and maize starch, for example cold water swelling waxy maize starch such as NOVATION® Lumina 4600 starch commercially available from Ingredion Germany GmbH (Hamburg, Germany).

[0097] Chemically modified starches may also be used according to the invention, such as hydroxypropyl distarch phosphate (E1442) starch commercially available from Ingredion Germany GmbH (Hamburg, Germany). Chemical modification of starch is well-known in the art and is generally achieved through derivatization, such as etherification, esterification, or cross-linking. Chemical modification of starch is typically employed to optimize the structural characteristics and functional and nutritional properties for targeted applications. Native starches, even when gelatinised, are not preferred due to lower solubility and ability to form a viscous paste in cold liquids.

[0098] Instead of starch, other hydrocolloids can be used, for example pectin, such as low methoxyl pectin, citrus fibres, agar, gelatine, kappa carrageenan, alginate, gelan, or locust bean gum.

[0099] Fats

[0100] The present invention provides a composition that provides a total amount of fat between 2wt% and 35wt%. The present invention provides a composition that may provide a total amount of fat between 2wt% and 49wt%.

[0101] In an embodiment, the confectionery composition comprises a total amount of fat between 4wt% and 34wt%, for example between 5wt% and 33wt%. In some embodiments, the fats are present at between 6wt% and 32wt%. In some embodiments, the fats are present at between 6.0wt% and 31wt%, or between 6wt% and 30wt%, or between 7wt% and 29wt%.

[0102] The fat is preferably present as a fat phase within the mixture of ingredients of the composition. Fat may also be present inherently within other ingredients of the composition (such as in chocolate).

[0103] The fat phase is preferably present between 2wt% and 35wt% of the confectionery composition. The range may in some embodiments be between 3.5wt% and 30wt% or 4wt% and 30wt% or 10 wt% and 25wt%.

[0104] In an embodiment, the confectionery composition comprises a fat phase of between 5wt% and 30wt%, for example between 5.5wt% and 30wt%. In some embodiments, the fats are present at between 6wt% and 30wt%. In preferred embodiments, the fats are present at between 6.0wt% and 29.5wt%, preferably between 6wt% and 29.0wt%, most preferably between 7wt% and 28wt%.

[0105] In some embodiments, the fat phase comprises, consists or consists essentially of filling fat, milk fat and / or nut butter. Filling fats are known in the art, and examples include non-hydrogenated, non-lauric fats such as the Ertifil Max filling fats available from Fuji Oil Europe (Gent, Belgium). The examples below primarily use a filling fat. A person skilled in the art would understand the types of fat categorised under filling fats as this is a commonly used term in confectionery. Several filling fats have been successfully tested by the inventors, including non-hydrogenated, non-lauric fats such as Ertifil Max 170, and vegetable fats such as Chocofil TC50 (AAK) and cocoa butter, as well as milk fats such as anhydrous milk fat.

[0106] In the present invention, a filling fat is preferably defined as a fat which is nominally solid at ambient temperatures of around 20°C; therefore a fat that that has an SFC at 20°C of at least 10%. In a preferred embodiment, the composition of the present invention comprises a fat phase provided by the fats used to make the composition i.e., isolated fats or fats added in an accessible form to the mixture.

[0107] Without being bound by theory, it is believed that it is preferable for the fats in the composition of the present invention to comprise fats of a certain solid fat content to aid reduction of oiling out and composition stability. Solid Fat Content (SFC) is the widely accepted analysis of fats and oils in the food industry. SFC is typically determined using nuclear magnetic resonance (NMR) where it is based on a direct ratio measurement between the solid and liquid parts of the sample observed in the NMR Free Induction Decay (FID). The official standard for measuring SFC is IIIPAC 2.150 (Europe). Solid fat content of the fats in the present invention has been determined using the method described below:

[0108] For IIIPAC, 2.150A, 80°C = 30 mins, 30°C = 10 mins, 0°C = 30 mins, Each Temperature = 30 mins then take a reading.

[0109] For IIIPAC, 2.150B, the information was taken from the supplier’s product specification.

[0110] In respect of the choice of which IIIPAC method to use when assessing the SFC, we note that the person skilled in the art is aware of which method is applicable to which type of fat. In general, when a fat requires tempering, i.e. the fat composition is subjected to a thermal treatment, in particular to a cooling and heating programme which is adapted to the nature of the fat, so as to promote crystallisation of the fat in a stable crystalline form. In particular within the scope of the present invention, where the solid fat content is measured with IIIPAC method 2.150 a, the fat composition is not required to be subjected to a thermal treatment. IIIPAC method 2.150b requires the fat composition being subjected to the thermal treatment programme described in that method.

[0111] In a particularly preferred embodiment, the composition comprises a fat with an SFC at 20°C of at least 10%.

[0112] In a preferred embodiment, the composition comprises a fat with a SFC at 20°C of between 10% and 95%, preferably between 15% and 90%, more preferably between 15% and 87.5%, most preferably between 15% and 85%.

[0113] In a preferred embodiment, the composition comprises a fat with a SFC at 25°C of between 1 % and 85%, preferably between 3% and 82%, more preferably between 6% and 78%, most preferably between 5% and 75%.

[0114] In a preferred embodiment, the composition comprises a fat with a SFC at 30°C of between 1 % and 75%, preferably between 1% and 70%, more preferably between 2% and 65%, most preferably between 3% and 60%. In a preferred embodiment, the above defined fat is present in an amount by weight of the composition of between 2.0wt% and 35.0wt%, preferably between 2.5wt% and 33wt%, preferably between 4.0wt% and 30wt%, preferably from 7.0 wt% to 28wt%, most preferably about 20wt%.

[0115] In an embodiment of the invention, the fat used may comprise other fats typically used in confectionery. For example, selected from the group comprising of milk fat, coconut oil, palm kernel oil, palm oil, cocoa butter, butter oil, lard, tallow, oil / fat fractions such as lauric, stearin or olein fractions, hydrogenated oils (partial and full hydrogenation, shea fat, cocoa butter extender fats (for example, approved fats: illipe, kokum gurgi, mango, sal), inter-esterified fats (could be any fats and oils and could be either chemical or enzymatic inter-esterification), and a blend of at least two of the above. In further embodiments, the fat may also comprise nut butters and / or pastes. In a preferred embodiment, the nut butters and pastes can be selected from coconut, almond or hazelnut paste, preferably hazelnut paste. The fat may comprise or consist of anhydrous milk fat, chocolate (milk, dark or white) or cocoa liquor.

[0116] In an embodiment, the vegetable fat is palm oil or a blend of palm oil and shea stearin.

[0117] Water Phase

[0118] The present invention provides a composition that comprises water in an amount of between 3wt% and 40wt% water, or between 10wt% and 40wt% water, or between 3 and 20wt% water, or between 3 and 15wt% water.

[0119] In an embodiment, the confectionery composition comprises 3wt% to 40wt% water. In an embodiment, the confectionery composition comprises 4wt% to 35wt% water. In an embodiment, the confectionery composition comprises 5wt% to 30wt% water. In an embodiment, the confectionery composition comprises 6wt% to 25wt% water. In an embodiment, the confectionery composition comprises 7wt% to 20wt% water. In an embodiment, the confectionery composition comprises about 9wt% water.

[0120] Water and ingredients that are soluble in water are present as a water phase in the composition of the present invention. These are termed water-phase ingredients.

[0121] The water phase preferably comprises one or more sugars, which may comprise one or more sugar syrups, and optionally water.

[0122] The desired profile can be achieved with glucose-fructose syrup, partially inverted syrup or adding powdered sucrose, dextrose and fructose.

[0123] In a preferred embodiment, the water content of the present invention is measured using Karl Fischer titration. In preferred embodiments, the water phase comprises one or more sugars and water, although in some embodiments water is not needed as a separate ingredient and the aqueous component is provided by one or more sugar syrups. Sugar syrup usually contains around 20wt% to 30wt% water or around 20wt% to 25wt% water, for example around 23wt% of the exemplified inverted “IS221” syrup is water.

[0124] In certain embodiments, the sugar component comprises or consists of at least two different sugars. In some embodiments, the sugar component comprises or consists of an invert sugar, optionally with a sugar conversion percentage between 10% and 70%, between 10% and 65%, between 20% and 60%, or between 40% and 60%.

[0125] In one embodiment, the blend of different sugars is provided by an invert sugar with a sugar conversion percentage (i.e. degree of hydrolysis) at least 10% but below 70%, below 60%, below 50% or below 40%. In some embodiments, the sugar is an invert sugar with a sugar conversion percentage (i.e. degree of hydrolysis) of 20% to 60%, 30% to 50% or 40% to 50%. Invert sugars with incomplete conversion (hydrolysis) are known as partial invert sugars.

[0126] This mixture of sugars in the confectionery may comprise a mixture of at least one reducing sugar and at least one non-reducing sugar. Sucrose is a non-reducing sugar while dextrose and fructose are reducing sugars. A partial invert syrup comprises sucrose (non-reducing), dextrose (reducing) and fructose (reducing).

[0127] In the present invention, the composition comprises sugar in an amount of 30wt% to 80wt%. This is the total sugar amount, i.e. comprises sugars in both the aqueous and fat phases, and inherent in other ingredients (e.g. milk powder, chocolate).

[0128] In an embodiment, the confectionery composition comprises 20wt% to 80wt% total sugars relative to the composition. For example, sugar between 30wt% and 80wt%. For example, sugar between 35wt% and 80wt%. In some embodiments, the sugar is present at between 35wt% and 77wt%, between 35wt% and 74wt%, between 35wt% and 71wt%, or between 35wt% and 67wt%.

[0129] In a preferred embodiment, the sugars in the aqueous phase (i.e. those not present in fat phase or inherent to milk, chocolate, etc.) contribute to the stabilisation system of the present invention.

[0130] The definitions below relate to the sugars present in the aqueous phase of the present compositions.

[0131] In a preferred embodiment, the sugars present in the aqueous phase contribute from 45wt% to 100wt% of the total sugars, preferably from 50wt% to 100wt%, more preferably from 55wt% to 95wt% or 55wt% to 100wt% and more preferably from 60wt% to 95wt% or 60wt% to 100%. In some embodiments, the sugar is a sugar syrup. Suitable sugar syrups include glucose syrup preferably at 40 to 70 Dextrose Equivalent (“DE”), fructose glucose syrup, high fructose syrup, corn syrup, oat syrup, rice syrup or tapioca syrup. A mixture of two or more of these syrups can be used.

[0132] Such syrups are well known in the art. Glucose syrups are well known in the art and are obtained by hydrolysis of starches, generally vegetable starches. Glucose syrups are described in Glucose Syrups, Technology and Applications, Peter Hull, Wiley- Bl ackwell 2010.

[0133] In a preferred embodiment, the glucose syrup has a DE value in the range of 35-95, preferably in the range of 35-70 or 40-70, or 50-70, or 55-70, more preferably in the range of 55-65, or about 63.

[0134] Similarly, fructose glucose syrups are prepared from hydrolysis of starch, generally vegetable starches, and then isomerisation to produce fructose. As in the production of conventional corn syrup, the starch may be broken down into glucose by enzymes. To make the fructose corn syrup, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose. Common commercially used syrups are "HFCS 42" and "HFCS 55" and this nomenclature refers to dry weight fructose compositions of 42% and 55% respectively, the rest typically being glucose or glucose and an amount of other carbohydrates.

[0135] In a preferred embodiment, the fructose glucose syrups generally contain between 5wt% and 75wt% fructose, preferably between 10wt% and 60wt%, more preferably between 10wt% and 50wt% and more preferably between 12wt% and 35wt%. These percentages are on a dry solid basis.

[0136] Undesirable crystallisation of the sugar in the confectionery can be avoided when the sugar comprises or consists of at least two different sugars, preferably comprising fructose. A suitable blend of sugars is provided by an invert sugar with a sugar conversion percentage at least 10% but below 70%, below 60%, below 50% or below 40%. A conversion rate of 40% to 50% is shown to provide desirable results in the Examples. In some embodiments, the sugar is an invert sugar with a sugar conversion percentage (i.e. degree of hydrolysis) of 20% to 60%, 30% to 50% or 40% to 50%.

[0137] The presence of fructose in the sugar mix is highly preferred and contributes to the hinderance of crystallisation and stability of the aqueous, fat mixtures.

[0138] Preferably, from 10wt% to 50wt% of the sugar in the aqueous phase (i.e. from 1 / 10 to 1 / 2 of the sugars, preferably at least 1 / 5) is fructose. More preferably, 15wt% to 50wt%, more preferably 20wt% to 40wt% and more preferably 20wt% to 38wt% of the sugars in the aqueous phase. This can be achieved either by blending different sugar rich ingredients (such as powder sugars, starch derived syrups or inverted sugar syrup) or by using a partially inverted sugar syrup comprising sucrose, dextrose and fructose.

[0139] In a preferred embodiment, from 20wt% to 65wt% of the sugar in the aqueous phase is glucose (including dextrose and glucose / dextrose mixtures). More preferably, 25wt% to 65wt%, more preferably 30wt% to 60wt% and more preferably 35wt% to 55wt% of the sugars in the aqueous phase.

[0140] Due to the dextrorotatory nature of glucose and dextrose, these can be interchanged freely with each other (i.e, when glucose is used this can be fully or partially substituted with dextrose with no observed change in effect). Hence, preferably in this patent the term “glucose” is to be generally read as encompassing glucose and dextrose and mixtures thereof.

[0141] In a preferred embodiment, from 0wt% to 60wt% of the sugar in the aqueous phase is sucrose. More preferably, 0wt% to 55wt%, and 0wt% to 12wt% of the sugars in the aqueous phase. The presence of sucrose is less important than the contributions of the fructose disclosed above.

[0142] In a preferred embodiment, the confectionery comprises a sugar mix in the aqueous phase and the confectionery comprises 0wt% to 12wt% sucrose, 4wt% to 12wt% glucose syrup and 12wt% to 35wt% fructose glucose syrup based on the weight of the composition.

[0143] As a further definition, this mixture of sugars in the confectionery may also be defined as a percentage of reducing sugars, because sucrose is a non-reducing sugar while glucose / dextrose and fructose are reducing sugars. Accordingly, the sugar in the aqueous phase preferably comprises at least 10% to 100% reducing sugars, with the remainder being non-reducing sugars. In some embodiments, the sugar comprises 25% to 90% reducing sugars, 35% to 85% reducing sugars, or 40% to 70% reducing sugars. The Examples demonstrate the use of a sugar mixture comprising a range of reducing sugars. The mixture of reducing sugar and non-reducing sugar can be provided as a partially inverted sugar syrup.

[0144] A fully hydrolysed (-97% inverted) invert syrup, in which essentially all sucrose is broken down to dextrose and fructose, may crystallise in the products of the invention. A partially hydrolysed syrup, for example hydrolysis above 10% but below 70%, preferably less than 60% hydrolysed (inverted) is more stable according to the present invention and does not crystallise.

[0145] In one embodiment, the sugar comprises or consists of partially hydrolysed invert syrup. In another embodiment, the sugar comprises or consists of a mix of sucrose, partially or fully inverted syrup, and glucose. In a further embodiment, the sugar comprises or consists of a mixture of sucrose, fructose and glucose. The “221” partially inverted sugar syrup used in some of the Examples is available from British Sugar pic, Peterborough, United Kingdom as “Partial Invert Syrup 221”. It is a pale straw- coloured solution of white sugar in potable water, produced from sugar beet. This syrup comprises 41-49% reducing sugars as determined by Lane & Eynon titration using Fehlings solution and Methylene blue indicator. Invert 221 is a partially inverted sugar syrup so comprises a proportion of non- hydrolysed sucrose along with equal fractions of fructose and dextrose. Compared to fully inverted sugar syrup (only fructose and dextrose) it is less prone to crystallise.

[0146] An alternative to IS221 is a mix of sucrose, and fructose-glucose syrup.

[0147] Accordingly, a mixture of sugars is preferably used according to the invention. Preferably the mixture comprises fructose.

[0148] Invert sugar may be fully inverted sugar syrup or, preferably, partially inverted sugar syrup. Fully inverted sugar syrup comprises only glucose and fructose. Partially-inverted sugar syrup comprises glucose, fructose and sucrose and is preferred. Accordingly, a balance or mixture of sugars is preferably provided.

[0149] In a preferred embodiment, the sugars of the confectionery composition comprises a mixture of sucrose, inverted syrup (itself containing sucrose, glucose and fructose) and glucose.

[0150] Protein

[0151] The composition of the present invention comprises protein in an amount between 0.5wt% to 15wt%.

[0152] The protein ingredient is preferably present as 0.5wt% to 13wt% of the total ingredients. The range may in some embodiments be 0.5wt% to 12.5wt%, or 0.5wt% to 12.0wt%. In an embodiment, the confectionery composition comprises proteins between 0.5wt% to 11.5wt%, for example between 0.5wt% and 11wt%. In some embodiments, the proteins are present at between 0.5wt% and 10.5wt%. In preferred embodiments, the proteins are present at between 0.5wt% and 10.0wt%, preferably between 0.5wt% and 9.5wt%, most preferably between 0.75wt% and 9.0wt%. These percentages relate to the total protein, not the percentages of the total ingredients comprising protein. Proteins can be added as a separate ingredient, or as part of an ingredient that comprising protein (e.g., milk powder).

[0153] In some preferred embodiments, the protein comprises, consists or consists essentially of dairy proteins. Dairy proteins can conveniently be provided as milk powder, for example skimmed milk powder. Other dairy protein powders include whey protein isolate powder or whey protein concentrate powder, which terms are known in the art. Whey protein isolate contains a high proportion of whey protein, preferably around 90wt%, so can conveniently be used. Whey protein concentrate typically contains around 80wt% whey protein and can also be used. Dairy proteins may also be provided as a liquid, for example in the form of condensed milk, preferably sweetened condensed milk. Proteins can also be provided as plant proteins. One particularly favourable plant protein is fava protein or fava bean protein. Another favourable plant protein is pea protein.

[0154] Proteins are able to emulsify fat and stabilise the droplets. The examples of the present invention have been carried out primarily with skimmed milk powder (SMP) but trials using plant-based alternatives also performed well. The skimmed milk powder typically has a protein content of about 33 to 34wt% protein. Preferably, the plant-derived protein may be selected from hemp, flax, amaranth, legumes such as peas, beans, soy, lentils, chickpeas, or peanuts, tree nuts such as almond and hazelnut, and grains such as rice, wheat or barley. In particularly preferred embodiments, the plant proteins are selected from legume (pea or fava). The invention is not limited to the use of SMP or plant proteins, and other protein sources can be used. For example, other milk-based protein preparations such as renett casein and sweetened condensed milk can be used.

[0155] Another protein source is whey protein. This may be provided by whey protein isolate or whey protein concentrate, which terms are known in the art.

[0156] An example of whey protein isolate (WPI) is BiPRO® 9500, commercially available from Agropur Inc., Eden Prairie, MN 55344 USA. Whey protein isolate such as BiPRO® 9500 preferably is manufactured from fresh, sweet dairy whey that is concentrated and spray dried. Whey protein isolate is preferably lactose-free based on US regulatory labelling of sugars and carbohydrates in products that contain less than 0.5g per serving as “0g” or “Sugar Free”. Whey protein isolate preferably comprises a maximum of 3wt% ash, 1wt% fat, 0.5wt% lactose and 5wt% moisture. Whey protein isolate preferably comprises primarily beta-lactoglobulin and alpha-lactalbumin, at around 85wt% to 95wt% (e.g. 90wt%) protein.

[0157] Another commercially available whey protein isolate that can be used according to the invention is the “WPI” product available from Sachsenmilch Leppersdorf GmbH, Leppersdorf, Germany. This preferably contains around 0.1 wt% fat, around 90wt %protein (around 92wt% of the dry matter), around 1.8wt% lactose, up to 3wt% ash and 4wt% water.

[0158] An example of whey protein concentrate (WPG) is the WPC80 product that is commercially available from Fonterra, Heerenveen, Netherlands. WPG is preferably around 75wt% to 85wt% protein (e.g. around 80wt%) and comprises small amounts of fat (e.g. 5wt%), moisture (e.g. 5wt%), ash (e.g. 3wt%) and lactose (e.g. 5wt%).

[0159] In a preferred embodiment, the proteins comprise, consist or consist essentially of: (i) dairy proteins, optionally provided as milk powder and / or condensed milk; and / or (ii) plant proteins, optionally fava protein and / or pea protein. Protein can be added to the composition both in hydrated and dehydrated forms. In a preferred embodiment, the protein in the confectionery composition is a skimmed milk powder. In a more preferred embodiment, the skimmed milk powder is rehydrated with water to provide the protein component.

[0160] Process

[0161] A process for forming the confectionery composition as described herein is provided.

[0162] In an embodiment, the process comprises providing an aqueous solution of sugar, addition of hydrocolloid and protein to the aqueous solution, addition of polyol, addition of fat and any other ingredients, blending the mixture, preferably to provide a mixture with the viscosity of between 11 and 80 Pa.s when measured at 30 °C.

[0163] In an embodiment the aqueous sugar solution is a mixture of sugar and water.

[0164] In a preferred embodiment, the aqueous sugar solution is a sugar syrup.

[0165] The skilled person will be aware that Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. The Degrees Brix can be measured, for example, by refractometer.

[0166] In a preferred embodiment the blending is performed at high shear. A person skilled in the art would understand how to control shear in different mixes and would therefore be able to regulate the shear speed to what gives optimal mixing of ingredients.

[0167] In a preferred embodiment, the protein source is rehydrated and is added as an aqueous solution. In a more preferred embodiment, the protein is rehydrated in a 1 :1 ratio in water before addition to the first mixture.

[0168] In a preferred embodiment, the first mixture is heated to between 65 and 100 °C, preferably between 75 and 100 °C, most preferably between 80 and 100 °C, before the addition of protein. The first mixture can be heated for greater than 1 minute, preferably greater than 2 minutes, most preferably greater than 5 minutes, preferably less than 90 minutes, more preferably less than 60 minutes, most preferably less than 30 minutes. In a preferred embodiment, the second mixture is heated again after the addition of the protein to between 60 and 90 °C, preferably between 70 and 90 °C, most preferably to between 75 and 90 °C for at least 30 seconds, preferably at least 1 minute, most preferably at least 2 minutes, preferably less than 10 minutes, more preferably less than 7 minutes, most preferably less than 5 minutes.

[0169] In an embodiment, after the addition of fat and blending, the mixture is allowed to cool to room temperature or lower, optionally to between 10°C and 19°C, to 8°C or lower, or to between 0 °C and 4°C. Room temperature is typically 20-25°C, for example about 20, 21 , 22, 23, 24 or 25°C. Preferably, room temperature is 20°C.

[0170] In some embodiments cooling the composition below room temperature, in particular refrigeration to between 0°C and 8°C, is not carried out.

[0171] In a preferred embodiment, after the addition of fat and blending, the mixture is allowed to cool to less than 80 °C, preferably less than 70 °C, more preferably less than 60 °C, most preferably less than 50 °C, greater than 5 °C, preferably greater than 15 °C, most preferably greater than 25 °C, between 5°C and 80°C, preferably between 15°C and 70°C, more preferably between 15°C and 55°C, most preferably between 20°C and 40°C.

[0172] Finished product

[0173] In a preferred embodiment, the confectionery composition is a filling for a finished confectionery product.

[0174] In a preferred embodiment, the confectionery composition is a filling for a finished wafer-based product.

[0175] In a preferred embodiment, the confectionery composition is a filling for a finished biscuit product.

[0176] In a preferred embodiment, a finished confectionery product comprises a confectionery composition according to the invention, partly or completely surrounded or encased in chocolate or a chocolate-analogue.

[0177] In a preferred embodiment, a finished confectionery product comprises a confectionery composition according to the invention and a wafer or biscuit, partly or completely surrounded or encased in chocolate or a chocolate-analogue.

[0178] In a preferred embodiment, the finished confectionery product is a cake, a cookie, or a sandwich biscuit.

[0179] In a preferred embodiment the wafer-based product or the biscuit product is not surrounded or encased in chocolate.

[0180] In a more preferred embodiment, the confectionery composition is a filling for a chocolate or compound product, preferably a filled tablet or shell.

[0181] In the most preferred embodiment, the shell or tablet is a chocolate or chocolate-analogue, e.g. chocolate compound. These terms are well known in the art, but definitions are provided below. In an embodiment, compositions of the invention may usefully be chocolate products (as defined herein), more usefully be chocolate or a chocolate compound. Independent of any other legal definitions that may be used compositions of the invention that comprises a cocoa solids content of from 25% to 35% by weight together with a milk ingredient (such as milk powder) may be informally referred to herein as ‘milk chocolate’ (which term also encompasses other analogous chocolate products, with similar amounts of cocoa solids or replacements therefor). Independent of any other legal definitions that may be used compositions of the invention that comprises a cocoa solids content of more than 35% by weight (up to 100% (i.e. pure cocoa solids) may be informally referred to herein as ‘dark chocolate’ (which term also encompasses other analogous chocolate products, with similar amounts of cocoa solids or replacements therefor). Dark chocolate may include Sucrose, Cocoa Mass, Cocoa Butter, Fat Milk Anydrous, Lecithin Rapeseed, Medium Chain Triglycerides (Flavour), Vanilla Extract, Ethanol (Ethyl Alcohol. The term ‘chocolate’ as used herein denotes any product (and / or component thereof if it would be a product) that meets a legal definition of chocolate in any jurisdiction and also include product (and / or component thereof) in which all or part of the cocoa butter (CB) is replaced by cocoa butter equivalents (CBE) and / or cocoa butter replacers (CBR).

[0182] The term ‘chocolate compound’ as used herein (unless the context clearly indicates otherwise) denote chocolate like analogues characterized by presence of cocoa solids (which include cocoa liquor / mass, cocoa butter and cocoa powder) in any amount, notwithstanding that in some jurisdictions compound may be legally defined by the presence of a minimum amount of cocoa solids.

[0183] The term ‘chocolate product’ as used herein denote chocolate, compound and other related materials that comprise cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replacers (CBR) and / or cocoa butter substitutes (CBS). Thus, chocolate product includes products that are based on chocolate and / or chocolate analogues, and thus for example may be based on dark, milk or white chocolate.

[0184] Unless the context clearly indicates, otherwise it will also be appreciated that in the present invention, any one chocolate product may be used to replace any other chocolate product and neither the term chocolate nor compound should be considered as limiting the scope of the invention to a specific type of chocolate product. Preferred chocolate product comprises chocolate and / or compound, more preferred chocolate product comprises chocolate, most preferred chocolate product comprises chocolate as legally defined in a major jurisdiction (such as Brazil, EU and / or US). It will be apparent to the skilled person that a preferred embodiment described in the context of one aspect of the invention will be equally applicable in another aspect.

[0185] EXAMPLES

[0186] Example 1

[0187] Water activity exploration

[0188] A design of experiment was performed to determine how syrup Brix value and the addition of glycerol could be used to lower the water activity of an experimental water-based filling. Results can be found in Figure 1. At higher syrup Brix values, the water-based filling water activity decreased at a slower rate upon addition of higher amounts of glycerol, compared to fillings with lower Brix values. The relationship between ingredients and texture was then studied. It was surprisingly found that the higher the Brix value of the syrup, the higher the viscosity and lower the degree of flowability. Without being bound by theory, this observation could be due to the higher concentration of dissolved solids (sugar), which interact to form a network that hinders movement, making the filling thicker and more resistant to flow. Determining which fillings meet both the water activity and viscosity of the original filling is important to ensure the correlation of mouth feel to original filling recipe and ease of processability. Brix value is measured using a refractometer. Viscosity was measured using an Anton Paar Physica MCR30 (spindle CC27, T: 30°C). Results are shown in the Figure 2.

[0189] Figure 2 shows the relationship between viscosity and water activity (Aw) for experimental water-based fillings with differing Brix (B) and glycerol contents. The preferred viscosity for the filling was found to be below 25 Pa.s and an Aw of between 0.4 and 0.5. Thus, the graph highlights three potential filling recipes (within the shaded box). These are 93B and 15% Glycerol, 93B and 20% glycerol, and 95B and 20% glycerol.

[0190] It was surprisingly found that the use of a humectant / plasticiser enables not only reduced water activity, but also provided a lower viscosity. At 97 Brix, viscosity results are only shown at 15 and 20% due to errors in the experiment from the filling being too thick. At 85 Brix, all fillings have a low viscosity, but the water activity is not below 0.5. The three fillings perceived as having the most potential are 97 Brix with 20% glycerol, and 93 Brix with 15% and with 20% glycerol.

[0191] A filling with an Aw of 0.67 was able to withstand the shelf-life in a chocolate tablet. It was not able to withstand shelf-life in a product containing wafer. The partial replacement of glycerol with sugar syrup in the filling recipe enabled it to retain its rheological properties and reduce the Aw to withstand the shelf-life in wafer based confectionery products.

[0192] Example 2 Preparation of filling recipe

[0193] The protocol that was followed to produce the filling of the invention is shown below. In brief, a syrup phase is prepared by mixing syrups, blending, and then bringing the mixture to the boil and until it reaches between 80 to 95 Brix. The final filling is prepared by mixing the syrup phase, a polyol, and a pre-mix of water and skimmed milk powder (SMP) together, heating the mixture to about 50°C and then blending, followed by high shearing for about 10 minutes, wherein the pre-mix of water and SMP is prepared by heating water to about 50°C and then blending, followed by high shearing for about 5 minutes. Hydrocolloid may be added at various stages of the protocol. If the hydrocolloid is starch, then it was found to be advantageous to add it either before or during the blend in stage of the syrup phase preparation. If the hydrocolloid is pectin, then it was found to be advantageous to add it when blending the water and skimmed milk powder (SMP) during the preparation of the pre-mix of water and SMP. Alternatively, it may also be advantageous to add hydrocolloid during the high shear phase where all materials are added. In some trials, the effect of adding salt and / or cocoa liquor was tested. In those trials, salt and / or cocoa liquor was added in with the syrup phase prior to mixing with polyol and the heated skimmed milk powder I water premix. The recipes for the trials in tables 1 to 3 were prepared according to Figure 3.

[0194] Table 1.

[0195] Table 2.

[0196] Table 3.

[0197] Tables 1 to 3 show the trials created to test the relationship between syrup Brix and Glycerol. This helped to establish the percentage glycerol and the Brix of the syrup required to produce a filling with a low enough Aw to withstand the shelf-life of a wafer based confectionery product. The viscosity of these fillings was then explored to find filling recipes that also maintained the rheological characteristics of the original filling. Three recipes were identified, namely, 93B with 15% glycerol, 93B with 20% glycerol and 95B with 20% glycerol.

[0198] The fat content of the skimmed milk powder (SMP) was 0.5 wt%. This is not reflected in the amounts of fat in tables 1 to 3. The Brix values in the tables refer to the syrup phase Brix values. It was surprisingly found that increasing the Brix values had the effect of reducing water activity of the filling. The effect on the water activity of the filling by adding different amounts of glycerol to the same syrup was also investigated. For example, Figure 4 shows the water activity of a filling using syrup which has 85 Brix. When a higher percentage amount of glycerol is added, then the water activity decreases further. When a syrup with 95 Brix is used, the water activity still decreases but not at same rate as for fillings which have syrups with lower Brix.

[0199] The effect of the Brix value of the sugar solution on the Aw of the filling was investigated. It was found that there was a 0.4 decline in Aw between a filling utilising a 78 Brix syrup and a 82 Brix syrup (Figure 5). Example 3

[0200] Effect of glycerol concentration on sugar syrup filling viscosity A design of experiment was performed as shown in Table 4 using different syrup brix, wt% glycerol, wt% sorbitol, wt% salt and wt% cocoa liquor. Fat was added at 20wt%.

[0201] Table 4a Table 4b Key, B=Brix, G=Glycerol

[0202] Figure 9 demonstrates how using different concentrations of glycerol affects the viscosity of 85 Brix, 93 Brix, and 95 Brix sugar syrup fillings. The viscosity readings with 5% and 10% glycerol were too high for the rheometer to give accurate reading. Viscosity readings were obtainable with 15% and 20% glycerol.

[0203] Example 4

[0204] Confectionery composition A confectionery composition according to the invention is shown in Table 5.

[0205] Table 5

[0206] Other ingredients can be added e.g. cocoa powder, cocoa liquor, chocolate, fruit juices / pulps / powders, flour, flavours and colours, solid pieces (nut, sugar, fruit etc.), nut and seed pastes.

[0207] Example 5

[0208] Confectionery composition

[0209] Confectionery compositions 1, 2, and 3 in Table 6 were prepared according to the invention.

[0210] Compositions 2 and 3 contained hazelnut paste, whereas composition 1 did not. All had low water activity. Trials were performed with compositions when used as fillings in moulded wafer based chocolate bars. Compositions with hazelnut paste were preferred because, compared to a fat based hazelnut compositions, they had a differentiating texture, offered well liked texture contrast between filling and wafer, and delivered a stronger flavour perception. Compositions 1 , 2, and 3 differ from the fat-based compositions by being much sweeter and caramelly, have more mouthcoating, and have a stickier and softer bite. The addition of hazelnut paste to to the compositions were found to improve the dissolution profile in mouth. Compositons 1 , 2, and 3 had acceptable sensorial taste. However, composition 2 with 10% hazelnut paste showed better sensorials and consumer liking than compositions with no paste (recipe 1) or with 15% paste (recipe 3).

[0211] Compared to recipe 1 , recipe 2 was rated as notably more dense. It was also slightly more melt in the mouth, whilst less likely to be described as being sticky.

[0212] Table 6

Claims

1. CLAIMS1 . A confectionery composition comprising: hydrocolloid in an amount of 0wt% to 10wt%, preferably 0.1 to 5wt% protein in an amount of 0.5wt% to 15wt%, preferably 1.7 to 6.5wt% water in an amount of 5wt% to 20wt%, preferably 5 to 15wt% sugar in an amount of 20wt% to 80wt%, preferably 20 to 50wt% fat in an amount of 2wt% to 35wt%, preferably 10 to 25wt% polyol in amount of 9wt% to 35wt%, preferably 10 to 25wt%, wherein the percentages are the weight percentages of the confectionery composition, and wherein the water activity of the confectionery composition is less than or equal to 0.5.

2. A confectionery composition according to claim 1 , wherein the polyol is glycerol or sorbitol.

3. A confectionery composition according to any one of claims 1 and 2, wherein the viscosity of the composition is between 11 Pa.s and 80 Pa.s when measured at 30°C.

4. A confectionery composition according to any one of claims 1 to 3, wherein the sugar comprises a mixture of sucrose, fructose and glucose.

5. A confectionery composition according to any one of claims 1 to 4, wherein sugar is comprised in an aqueous phase or solution, and from 5wt% to 15wt% of the sugar in the aqueous phase or solution is fructose.

6. A confectionery composition according to any one of claims 1 to 5, wherein sugar is comprised in an aqueous phase or solution, and from 9wt% to 50wt% of the sugar in the aqueous phase or solution is glucose and / or dextrose.

7. A confectionery composition according to any one of claims 1 to 6, wherein the sugar comprised in the aqueous phase or solution has a Brix value of between 92 to 97.

8. A confectionery composition according to any one of claims 1 to 7, wherein the sugar is comprised in the aqueous phase or solution is a mixture of sucrose, glucose syrup and glucose / fructose syrup.

9. A confectionery composition according to any one of claims 1 to 8, wherein the fat comprises, consists or consists essentially of vegetable fat, milk fat and / or nut paste / butter.

10. A confectionery composition according to any one of claims 1 to 9, comprising a fat with an SFC at 20°C of at least 10%.

11. A confectionery composition according to any one of claims 1 to 10, comprising between 2 wt% and 35 wt% fat with an SFC at 20°C of at least 10%.

12. A confectionery composition according to any one of claims 1 to 11 , wherein water and a sugar form an aqueous phase comprising between 50wt% and 95wt% of the composition and a fat is present as a fat phase comprising between 5wt% and 30wt% of the composition.

13. A confectionery composition according to any one of claims 1 to 12, wherein the sugar comprises a sugar syrup, optionally glucose syrup or invert / fructose-glucose syrup.

14. A confectionery composition according to any one of claims 1 to 13, wherein the sugar comprises or consists of: at least two different sugars; or an invert sugar with a sugar conversion percentage between 10% and 70%, between 10% and 65%, between 20% and 60%, or between 40% and 60%.

15. A confectionery composition comprising: hydrocolloid in an amount of 0.2wt% to 5wt% protein in an amount of 0.5wt% to 10wt% water in an amount of 10wt% to 33wt% sugar in an amount of 20wt% to 80wt% fat in an amount of 6wt% to 29.5wt%, wherein the percentages are the weight percentages of the confectionery composition.

16. A process for making a confectionery composition according to any preceding claim, said process comprising:Providing an aqueous solution of sugarAddition of hydrocolloid and protein to the aqueous solutionAddition of polyolAddition of fat and any other ingredientsBlending the mixture, preferably to provide a mixture with the viscosity of between 11 and 80 Pa. S'1when measured at 30 °C.

17. The process according to claim 16, wherein the aqueous solution of sugar has a Brix value of between 92 to 97.

18. The process according to any one of claims 16 and 17, wherein the aqueous solution of sugar is a mixture of sucrose, glucose syrup and glucose / fructose syrup19. A finished confectionery product comprising a confectionery composition according to any preceding claim, partly or completely surrounded or encased in chocolate or a chocolate-analogue.

20. A finished confectionery product according to claim 19, wherein the confectionery composition and a wafer or biscuit are partly or completely surrounded or encased in chocolate or a chocolate-analogue.

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