Fillings comprising emulsion

Abstract

The present invention relates to emulsion-based filling comprising, a sweetener, and an oil-in-water emulsion, wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase; wherein the oil-in-water emulsion is present in an amount of 30 to 70 wt.% based on the weight of the filling; and wherein the plant protein of the oil in water emulsion is pea protein. The sweetener is present in an amount of 25 to 60 wt.% based on the weight of the filling. The process for preparing the filling is described. It further relates to a food product comprising at least one food ingredient and the claimed filling wherein the food product is a bakery product, a confectionary product, or a frozen dessert.

Description

PT-1971-WO-PCTFILLINGS COMPRISING EMULSIONCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application No.24198937.5, filed September 6, 2024, which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] The present invention relates to an emulsion-based filling, its use in food products and a process for preparing it.BACKGROUND OF THE INVENTION

[0003] The use of fillings in food manufacture is popular due to the variety of foods, tastes and textures that can be created. Different ty pes of fillings are available. There are water-based fillings, fat-based fillings and emulsion-based fillings.

[0004] When used in bakery products, the filling usually needs to withstand high temperatures without losing flavor, shape and / or texture after baking. However, bake stability of these fillings, also referred to as heal resistance or heat stability, remains a problem in the food industry.

[0005] Some fillings are also added to the food product after baking. The heating of the filling itself is prevented. However, these fillings need to comply with requirements related to stability, texture and mouthfeel

[0006] There is still a need in the industry for fillings with low fat content, reduced saturated fat content, pumpability of the filling, and maintaining or improving the textural and / or sensorial properties. The present invention provides such a product.SUMMARY OF THE INVENTION

[0007] The present invention relates to an emulsion-based filling comprising, a sweetener, and an oil- in-water-emulsion, wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and an oil phase in a water phase; wherein the oil-in-water emulsion isPT-1971-WO-PCT present in an amount of 30 to 70 wt.% based on the weight of the filling; and wherein the plant protein of the oil in water emulsion is pea protein.

[0008] It further relates to a food product comprising at least one food ingredient and the filling of the present invention and wherein the food product is a bakery product, a confectionary product or frozen dessert.

[0009] Furthermore, it relates to a process for preparing the claimed filling, and the process is comprising: blending oil-in-water emulsion with sweetener, and optionally at least one other ingredient and wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and an oil phase in a water phase; and wherein the plant protein of the oil in water emulsion is pea protein.

[0010] Finally it relates to the use of an oil-in-water emulsion in a filling to reduce fat content and the saturated fat content of a filling, and wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and an oil phase in a water phase; and wherein the plant protein of the oil in water emulsion is pea protein.DETAILED DESCRIPTION

[0011] The present invention relates to an emulsion-based filling comprising, a sweetener, and an oil-in-water emulsion, wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and a lipid phase in a water phase; wherein the oil-in-water emulsion is present in an amount of 30 to 70 wt.% based on the weight of the filling; and wherein the plant protein of the oil in water emulsion is pea protein.Filling

[0012] The term “filling” refers to an edible composition that is fully or partially encased in a food product; sandwiched between layers of a food product.

[0013] In an aspect of the invention, the emulsion-based filling is used as is, without being baked.

[0014] In an aspect of the invention, the emulsion-based filling is baked.

[0015] In an aspect of the invention, the claimed emulsion-based filling may be extruded, co-extruded, deposited, or subjected to heat-treatment.

[0016] In an aspect of the invention, the claimed emulsion-based filling is suitable for coextrusion and depositing.PT-1971-WO-PCTBake stable fillings

[0017] Bake stability, also referred to as heat resistance or heat stability, is the retention of the shape during baking, while providing a good mouthfeel.

[0018] flood bake stability is characterized by good shape stability (e.g. characterized by a no / low flow out of the food product), and good mouthfeel (creaminess, stickiness) after baking of the food product.

[0019] In an aspect of the invention, the emulsion-based filling is a bake-stable filling.

[0020] In an aspect of the invention, the emulsion-based filling is a co-extruded with the dough or deposited followed by baking.

[0021] In an aspect of the invent on, the emulsion-based filling is a co-extruded with the dough or deposited on puff pastry (pain au chocolate, croissant, chocolatine), followed by baking.Sweetener

[0022] The sweetener used in the present invention can be any sweetener that is commonly used in fillings. It may be a natural or artificial sweetening agent.

[0023] The sweetener can be a mixture of several sweeteners. The sweetener may be a nutritive carbohydrate sweetener and / or a sugar substitute.

[0024] Suitable nutritive carbohydrate sweeteners may be, but are not limited to, sucrose (for example from cane or beet), dextrose, fructose, lactose, maltose, glucose syrup, fructose syrup, com syrup, invert sugar, honey, maple sugar, brown sugar, molasses and the like. The nutritive carbohydrate sweetener can be used in cry stalline or syrup form.

[0025] Suitable sugar substitutes may be. but are not limited to, bulking agents, sugar alcohols, i.e., polyols, or high intensity sweeteners, or combinations thereof.Suitable high intensity7sweeteners include aspartame, acesulfame salts such as acesulfame-K, saccharins, cyclamates, sucralose, alitame, neotam, steviosides, glycyrrhizin, neohesperidin dihydrochalone, monatin. monellin, thaumatin. brazzein. and mixtures of two or more thereof.The polyols can be selected form tetritols, pentitols, hexitols and higher polyols and the like. The polyols can be but are not limited to erythritol, sorbitol, mannitol, xylitol, arabinitol, iditol, galactitol, maltitol, isomaltitol, isomalt, lactitol, and mixtures of tw o or more thereof.Suitable bulking agents may be any of those typically used in the art and include polydextrose, cellulose and its derivatives, maltodextrin and the like, and mixtures thereof.PT-1971-WO-PCT[0026J Preferably, the sweetener comprises sucrose and more preferably the sweetener is sucrose.

[0027] In an aspect of the invention the sweetener is present in the filling of the present invention in an amount of from 25 wt.% to 60 wt.%, preferably from 30 wt.% to 55 wt.%, based on the weight of the filling.Oil-in-water emulsion

[0028] The oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids.

[0029] The protein used in the present invention is a plant protein, and the plant protein is pea protein.

[0030] In one aspect of the invention, the one or more hydrocolloid present in the oil-in- water emulsion includes, but is not limited to gelatine, polymeric glycosaminoglycans such as e.g. hyaluronic acid, galactomannans, glucomannans, agar-agar, carrageenan, algin, carboxymethyl cellulose, pectin, amidated pectins, dextran, pullulan, xanthan gum, xyloglucans, native and modified starch, guar gum, locust bean gum, gellan gum, acacia gum, arabic gum, konjac gum, their derivatives, their corresponding salts and mixtures of two or more thereof. As before, the term carrageenan includes any of the three commercial classes of carrageenan: Kappa, lota and Lambda. The term galactomannan includes, without limitation, polymers having mannose:galactose ratios of 1: 1, 2: 1, 3: 1, 4:1, 5: 1 such as fenugreek gum, (mannose:galactose ratio of ca. —1:1), guar gum (mannose: galactose ratio of ca. 2: 1), tara gum (mannose:galactose ratio of ca. 3: 1), locust bean gum or carob gum (mannose:galactose ratio of ca. 4: 1) or cassia gum (mannose:galactose ratio of ca. 5: 1). Suitable sources of galactomannan include, without limitation, konjac root, konjac powder, konjac flour, konjac fiber, mucilage or salep powder.In one aspect of the invention the one or more hydrocolloid is selected from xanthan gum, guar gum, locust bean gum, konjac gum, alginate, pectin, gellan gum, agar-agar, or combinations of two or more thereof.

[0031] In one aspect of the invention the hydrocolloids in the oil-in-water emulsion are konjac fiber and agar-agar.

[0032] In an aspect of the invention, the hydrocolloid in the oil-in-water emulsion is konjac fiber.

[0033] The oil phase of the oil-in-water emulsion is a vegetable oil.PT-1971-WO-PCT[0034J The vegetable oil that is used in the present invention may be derived from one or more vegetable sources and may include oils and / or fats from a single origin or blends of two or more oils and / or fats from different sources or with different characteristics. They may be derived from standard oils or from specialty oils such as oils that have been subjected to fractionation and so on.

[0035] Within the scope of this invention, the terms "oils" and "fats" will be used interchangeably.

[0036] Examples of vegetable oils are amongst others, camelina oil, canola oil, cocoa butter, coconut oil, cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, shea butter, soybean oil, sunflower oil, single or multiple fractionated oils, such as stearin and / or olein fractions, oil from any variety of oilseeds with increased level of unsaturated fatty acids compared to the original seed variety, such as mid or high oleic sunflower oil. These varieties with increased levels of unsaturated fatty acids can be obtained by natural selection or by genetic modification (GMO). Preferably, the vegetable oil is selected from the group consisting of cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. More preferably, the vegetable oil is selected from the group consisting of com oil, rapeseed oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. The high oleic varieties are containing at least 40%, at least 50%, at least 60%, at least 70% and preferably at least 80% oleic acid in respect of the fatty acid profile.

[0037] The oils & fats can be characterised in terms of saturated fatty acid content (SAFA content).

[0038] The term “SAFA” means saturated fatty acid residues and the fatty acid is having a carbon chain length in a range of C8:0 to C24:0.

[0039] In one aspect of the invention, the vegetable oil of the oil-in-water emulsion is derived from sunflower oil.

[0040] The oil-in-water emulsion used in the present invention may further comprise acidulants such as citric acid and the like.

[0041] The oil-in-water emulsion can be prepared according to the method provided in WO 2021 / 219845 wherein the oil-in-water emulsion is described as a structured oil.PT-1971-WO-PCT[0042J In an aspect of the invention the oil-in-water emulsion is comprising pea protein, konjac fibre and sunflower oil.

[0043] In an aspect of the invention, the filling is comprising the oil-in-water emulsion in an amount of 30 to 70 wt.%, preferably from 35 wt.% to 65 wt.%, more preferably from 40 to 60 wt.% based on the weight of the filling.At least one other ingredient

[0044] In an aspect of the invention, the ‘ at least one other ingredient’' is present in an amount of 3 to 35 wt.%, preferably from 4 to 30 wt.% based on the weight of the emulsion-based filling.

[0045] In an aspect of the invention, the emulsion-based filling is comprising at least one other ingredient selected from milk powder, skimmed milk powder, coffee powder, cocoa powder, cocoa fiber, cocoa mass, fruit purees, fruit syrups, fruit concentrates, fruit powder, nut pastes, water soluble fibers, colouring agents, flavouring agents, or a combination of two or more thereof.

[0046] The at least one other ingredient is not an emulsifier.

[0047] The at least one other ingredient may be milk powder.

[0048] Most commonly, milk powders are manufactured dairy products made by spray dryring fresh milk. Milk powders may come in regular and instant versions.

[0049] Milk powders are products made from pure milk or may come as by-products from the cheese or butter-making process. It may include whole or skimmed milk pow'der, whey powder and the like. Preferably the milk powder is whole milk powder, skimmed milk powder or whey powder.

[0050] Typical examples of fruit purees, fruit syrups, fruit concentrates, fruit powder are based upon strawberries, raspberries and the like.

[0051] Fruit puree is a creamy, thick mixture made by crushing or blending fruits.

[0052] Fruit syrup is a concentrated fruit juice.

[0053] Fruit concentrate is likewise a fruit juice of which most of the water has been extracted.

[0054] Cocoa mass is cocoa liquor containing cocoa solids and cocoa butter.

[0055] Suitable examples of nut pastes are hazelnut paste, almond paste, peanut paste, and the like.PT-1971-WO-PCT[0056J Suitable water-soluble fiber (liquid or solid) is a dextrin (resistant maltodextnn) from com.

[0057] In an aspect of the invention, the “at least one other ingredient” may be natural and synthetic colorants, natural and synthetic flavors such as natural vanilla, vanillin, hazelnut flavour, butterscotch flavour, lemon flavour, caramel flavour, dulce de leche flavour, coffee flavour, salt, and the like.

[0058] The “at least one other ingredient” may be cocoa powder, cocoa fiber, and the like.

[0059] In an aspect of the invention, the emulsion-based filling is comprising cocoa powder.

[0060] In an aspect of the invention, the cocoa powder is present in an amount of 3 to 12 wt.%, preferably from 4 to 10 wt.% based on the weight of the emulsion-based filling.

[0061] In an aspect of the invention, the emulsion-based filling is comprising at least one other ingredient wherein the at least one oilier ingredient is comprising water soluble fiber and cocoa powder.

[0062] In an aspect of the invention, the filling may contain beyond the oil present in the oil-in-water emulsion, fat components present in the at least one other ingredient, such as fats present in cocoa components (cocoa powder, cocoa mass), in milk components (whole milk powder, whey powder), in nut paste (for example, finely ground hazelnuts, peanuts), and the like.

[0063] The present invention relates to an emulsion-based filling, having a total fat content of 5 to 20 wi. %. preferably from 7 to 15 i. %, wherein the total fat content is the oil (fat) of the at least one other ingredient and the oil of the oil-in-water emulsion.

[0064] In an aspect of the invention, the filling is comprising- 25 - 60 wt.% sweetener30 - 70 wt.% oil-in water emulsion3 - 35 wt. % of at least one other ingredient.

[0065] In an aspect of the invention, the filling is comprising25 - 60 wt.% sweetener30 - 70 wt.% oil-in water emulsion3 - 12 wt. % of at least one other ingredient, wherein the at least one other ingredient is cocoa powder.PT-1971-WO-PCT[0066J In an aspect of the invention, the filling is comprising30 - 55 wt.% sweetener35 - 65 wt.% oil-in water emulsion4 - 30 wt. % of at least one other ingredient.

[0067] In an aspect of the invention, the filling is comprising30 - 55 wt.% sweetener35 - 65 wt.% oil-in water emulsion- 4 - 10 wt. % of at least one other ingredient, wherein the at least one other ingredient is cocoa powder.Process for preparing the emulsion-based filling

[0068] The process is comprising blending oil-in-water emulsion with sweetener, and optionally at least one other ingredient and wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and an oil phase in a water phase; and wherein the plant protein of the oil in water emulsion is pea protein.

[0069] Furthermore, the present invention relates to the emulsion-based filling obtainable by the process of the current invention.Food product

[0070] The present invention relates to a food product comprising the emulsion-based filling of the present invention.

[0071] In an aspect of the invention, the food product is a confectionary product, bakery product or frozen dessert.

[0072] In an aspect of the invention, the food product may be baked goods that are filled, such as pie, bread, cakes, muffins, buns, donuts, waffles, pastries, pretzels, biscuits, biscuit sandwiches, sandwich cookies, pie cookies, extruded cookies, thumbprint cookies, Hamentaschen cookies, Danish puff pastries, croissants, chocolate breads (pain au chocolate), brioches, and the like.

[0073] In an aspect of the invention, the food product may be ice cream with a filling.

[0074] In an aspect of the invention, the food product may be filled chocolate products.PT-1971-WO-PCT[0075 J Such food products, can be in an unbaked, baked, or partially baked form.

[0076] In an aspect of the invention, the food product is a bakery product.

[0077] In an aspect of the invention, the food product is baked

[0078] In an aspect of the invention, the food product is co-extruded together with the emulsion-based filling of the current invention.The use

[0079] The present invention further relates to a use of an oil-in-water emulsion in a filling to reduce the total fat content and the saturated fat content of a filling, and wherein the oil-in-water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase; and wherein the plant protein of the oil in water emulsion is pea protein.

[0080] It has been found that by baking the emulsion-based filling of the invention containing the oil-in-water emulsion, and sweetener, the filling does not leak out of the bakery product and does not release the water.

[0081] It has been found that the claimed filling stays intact at temperatures of 100°C or higher (e.g. 120°C and more).

[0082] Fillings which are applied before baking, need to survive the baking process by keeping shape and good mouthfeel. The emulsion-based filling of the present invention is fulfilling these criteria.

[0083] Furthermore, the claimed filling can be stored and remains pumpable over time in a temperature range of 16 to 30°C. The claimed filling does not demonstrate post-hardening.EXAMPLESAnalytical MethodsFatty acid profile

[0084] Fatly acid profile of the oil can be measured with the known available methods, such as by GC (as fatty acid methyl esters).

[0085] Fatty acid profile of the filling (for example the SAFA content) can be calculated based on the known fatty acid profile of the used oils and known fatty acid profile of the type of oil coming from ingredients (eg. cocoa butter coming from cocoa powder).PT-1971-WO-PCTTotal fat content of the filling

[0086] The total fat content of the filling can be determined by methods know n in the art (extraction followed by gravimetric methods) or calculated based on the fat content of the used ingredients.Texture evaluation

[0087] Texture was measured using the TA. XT texture analyzer, using the needle probe 2mm - P / 2.

[0088] Sample preparation: 60 g of filling was placed in a closed container, stored at ambient temperature (18-20°C) for about 12 hours before evaluation.Method settings: Compression, Pre-Test Speed: 0,5 mm / s, Test Speed: 0,5 mm / s, Post-Test Speed: 10,0 mm / s, Target Mode: Distance 2,00 mm, Trigger Type: Auto (Force), Trigger Force: 5 g.Rheology

[0089] Rheology was measured using the Anton Paar Rheometer (MCR72), using the cylinder probe type CC27.The filling was melted overnight >45°C and rheology' was measured at room temperature.Bake stability

[0090] The bake stability' of the emulsion-based filling was evaluated in the pain au chocolat application (chocolate bread). The filling (25 grams) was deposited on the rectangular sliced puff pastry (width 12.2 cm and length 11.5 cm), the dough was rolled to form a pain au chocolat (6 pieces). The filled pain au chocolat were allowed to rise for 1 hour in a proofing cabinet, for 1 hour at 35°C and relative humidity of 85 %. After 1 hour of proofing, the pain au chocolat w as baked in convection oven at 190°C for 15 minutes.

[0091] The aspect of the filling was evaluated after the baking step on parameters such as spread, leak out of the filling from the dough and mouthfeel (creaminess and stickiness).Comparative example 1

[0092] Bake stable dark chocolate sticks (CHD-BB-538-308) were used as comparison for evaluating the bake stability of the filling of the invention. The total fat content of the chocolate sticks is 25.6 wt. % (25.6 g / 100 g product). The SAFA content of the fat phase in the chocolatePT-1971-WO-PCT sticks is 59.8 wt. % (15.3 g / 100 g product).Example 1. Emulsion-based filling

[0093] The oil-in-water emulsion (GDR1563, Cubiq Go!Drop) was formed and stabilised for one day in cold conditions (5-10°C). The oil-in-water emulsion was blended at room temperature with icing sugar and cocoa powder in a Thermomixer (Vorwerk TM5 model), mixing for several minutes in order to form a homogeneous filling.

[0094] The filling was allowed to stabilize until the next day before testing for baking stability.Table 1. Recipe emulsion-based filling (example of the invention)Bake stability7of the filling in the pain au chocolat (chocolate bread) application

[0095] The filling of example 1 showed a good bake stability (no leak out of the dough), comparable to the chocolate sticks (comparable example 1).Example 2, Emulsion-based filling

[0096] The oil-in-water emulsion (GDR1563, Cubiq GolDrop) was formed and stabilised for one day in the cold conditions (5-10°C). The oil-in-water emulsion was blended at roomPT-1971-WO-PCT temperature with icing sugar, hazelnut paste and cocoa powder in a Thermomixer (Vorwerk TM5 model), mixing for several minutes in order to form a homogeneous filling.Example 3, Emulsion-based filling

[0097] The oil-in-water emulsion (GDR1563, Cubiq Go!Drop) was formed and stabilised for one day in the cold conditions (5-10°C). The oil-in-water emulsion was blended at room temperature with icing sugar, soluble fibers, skimmed milk powder, and cocoa powder in a

[0098] Thermomixer (Vorwerk TM5 model), mixing for several minutes in order to form a homogeneous filling.Table 2. Recipe emulsion-based filling (examples of the invention)Table 3. Texture and rheology results for the emulsion-based filling (example of the invention)PT-1971-WO-PCT

[0099] The emulsion-based fillings of example 2 and 3 showed good texture stability over time.

[0100] The emulsion-based fillings of example 2 and 3 showed high yield stress (indication of the good shape retention during processing).

Claims

PT-1971-WO-PCTCLAIMS1. An emulsion-based filling comprising, a sweetener, and an oil-in-water emulsion, wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and an oil phase in a water phase; wherein the oil-in-water emulsion is present in an amount of 30 to 70 wt.% based on the weight of the filling; and wherein the plant protein of the oil in water emulsion is pea protein.

2. The filling according to claim 1 wherein the filling is comprising at least one other ingredient selected from milk powder, skimmed milk powder, coffee powder, cocoa powder, cocoa fiber, fruit purees, fruit syrups, fruit concentrates, fruit powder, nut pastes, water soluble fibers, flavour agents, colouring agents, or a combination of two or more thereof.

3. The filling according to anyone of preceding claims wherein the sweetener is present in an amount of 25 to 60 wt.% based on the weight of the filling.

4. The filling according to anyone of preceding claims wherein the oil phase of the oil-in- water emulsion is a vegetable oil, preferably derived from sunflower oil.

5. The filling according to anyone of preceding claims wherein the one or more hydrocolloids in the oil-in-water emulsion is selected from xanthan gum, agar-agar, locust bean gum, konjac gum. konjac powder, konjac vegetable fiber and glucomannan or mixtures of two or more thereof, preferably the one or more hydrocolloids in the oil in water emulsion are konjac fiber and / or agar-agar, more preferably konjac fiber.

6. A filling prepared by adding an oil-in-water emulsion to filling ingredients and wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and an oil phase in a water phase.PT-1971-WO-PCT7. A food product comprising at least one food ingredient and the filling according to anyone of the preceding claims wherein the food product is a bakery product, a confectionary product, or a frozen dessert.

8. The food product according to claim 7 wherein the food product is a bakery product comprising a dough and the filling according to anyone of the preceding claims.

9. The food product of claim 7 or 8 wherein the bakery product is baked.

10. A process for preparing the filling according to anyone of claims 1 to 6; the process is comprising: blending oil-in-water emulsion with sweetener, and optionally at least one other ingredient and wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and an oil phase in a water phase, and wherein the plant protein of the oil in water emulsion is pea protein.

11. Use of an oil-in-water emulsion in a filling to reduce the total fat content and saturated fat content of a filling, and wherein the oil-in-water emulsion is comprising a plant protein and one or more hydrocolloids and an oil in a water phase, and wherein the plant protein of the oil in water emulsion is pea protein.

12. The use according to claim 11 wherein the oil-in-water emulsion is present in the filling in an amount of 30 to 70 wt.% based on the weight of the filling.

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