A sugar free or low sugar aerated and grained nougat composition

Abstract

An aerated and grained nougat composition free from or low in monosaccharides and disaccharides, the composition including at least about 20% isomalt, by weight of the composition.

Description

[0001] A SUGAR FREE OR LOW SUGAR AERATED AND GRAINED NOUGAT COMPOSITION Field of the Invention

[0001] The present invention relates generally to a sugar free or a low / reduced sugar aerated and grained nougat composition, and a process for producing same. Background

[0002] Any reference in this specification to prior art, or matter which is said to be known, is not to be taken as an acknowledgement or admission that such prior art or matter forms part of the common general knowledge in the field of invention to which this specification relates.

[0003] Aerated confections are generally understood to have a bulk density within the range of about 0.5 to about 1.2 g / cm3, and more typically in the range of about 0.6 to about 1.1 g / cm3. A ‘grained’ confection is generally understood to be a confection that has a partially crystalline microstructure resulting from the partial crystallisation of sweeteners within the composition of the confection. This microstructure provides grained confections with a characteristic short texture. Aerated and grained confections include a large range of whipped confectionery, such as fruit chews, nougat, and some types of marshmallow. They possess a number of qualities: they have a short but smooth texture, light mouthfeel, low to minimal stickiness and leave no residual powdery or sandy texture; they remain soft enough to deform with light pressure at room temperature, do not crumble, and are highly malleable; they are only slightly stretchy, breaking easily when pulled apart or bent; they melt in the mouth without detectable powders or crystals. One of the most common aerated and grained confectioneries is ‘contemporary’ nougat, which forms the foundation of many well-known confectionary bars, such as Mars™, Snickers™, and Milky Way™.

[0004] Traditional forms of nougat, such as Montélimar nougat from France, Torrone from Italy, and Turron from Spain, are typically eaten as a standalone confection and primarily comprise honey, sugar, almonds and egg white, with additional elements such as chocolate, other nuts and dried fruit being more recently introduced. When compared to aerated and grained ‘contemporary’ nougat, these traditional forms of nougat differ in firmness and have a high bulk density with low levels of aeration in the finished product.

[0005] Aerated and grained ‘contemporary’ confectionery nougat has a softer, lighter texture and a melt-in-the mouth feel, as a result of its higher aeration properties and a resulting low bulk density, which is typically in the range of about 0.6g / cm3to about 1.1g / cm3and often in the range of about 0.65 to about 1.0g / cm3. Due to the soft nature and delayed seeding of this style of nougat, it is typically enrobed so it can be successfully processed and packed. Confectionery bars based on ‘contemporary’ nougat are also commonly combined with nuts, caramels or praline.

[0006] Aerated and grained ‘contemporary’ nougat typically comprises four components. The primary component is usually a sweetening system that can make up as much as 70% of the finished nougat. The sweetening system is primarily derived from sugar (sucrose), honey, glucose syrup and / or corn syrup. The sweetening system must balance the ratio of monosaccharides and disaccharides with the larger saccharide fraction to control the rate and degree of crystallisation, and crystal size, to moderate the final texture of the composition. The ingredients in the sweetening system are typically categorised as either “crystallising sweeteners” which encourage crystal formation, or “doctoring agents” / “non- crystallising sweeteners” which inhibit crystal formation.

[0007] The second ‘whipping’ component usually comprises a foam stabiliser, such as egg white, gelatine, specialised proteins, and / or other emulsifiers, which are required to maintain the air introduced during the mechanical processing.

[0008] The third component is usually a source of fat, typically vegetable shortening, or cocoa butter, which is used to modify the final texture and to provide a vehicle for the fourth component of additional flavourings, such as milk powders, malt and cocoa, and the final addition of additional crystalising sugars, known as the seed.

[0009] To achieve the characteristic aerated and grained texture of ‘contemporary’ nougat, the four components must be added at specific ratios in a tightly controlled sequence of blending, concentration, aeration, incorporation, and temperature control to create a supersaturated, continuous aqueous syrup phase with numerous small bubbles distributed throughout. Small deviations in the ratio of the sweetening system, or the final water or fat content can result in a composition that either fails to crystalise or ‘seed’ resulting in a stretchy, long, sticky texture (such as that in a taffy confection), or a composition that over seeds resulting in a hard, brittle and dry confection.

[0010] Given the critical nature of each component in forming the final product, it is extremely difficult to replace or reduce the amount of sugars in nougat and still generate an aerated and grained confectionery nougat composition with the desired characteristics over its shelf life.

[0011] In fact, there are multiple challenges in replacing or reducing the sugars in nougat. Firstly, sugar alcohols, like maltitol, that are often used in confectionery to replace sugars, have a laxative effect and limited digestive tolerance, thereby restricting the amount thereof that can be added to the composition, and safely consumed by the consumer in the form of finished confection. For example, low digestive tolerance sugar alcohols such as maltitol, mannitol, xylitol and lactitol, often require a laxative effect warning when used at >10% in a food formulation.

[0012] Secondly, when replacing sugars with sugar alcohols, it is difficult to maintain optimum processability in a continuous process due to issues with sticky compositions and therefore long resting periods being required to ensure a workable composition. Thirdly, in addition to sticky compositions, replacing sugars with sugar alcohols can cause the loss of aeration and difficulty with seeding both of which contribute to poor texture of the finished confectionery composition. Finally, replacing the sugars with sugar alcohols can cause the texture of the confectionery to deteriorate over the shelf life of the composition thus preventing such compositions being sold commercially.

[0013] High sugar confectionery compositions, such as nougat, contribute to dental decay, obesity, metabolic diseases, and have an inherently high glycaemic index, meaning they cannot be consumed freely by those with diabetes. Accordingly, there is a need for an aerated and grained contemporary nougat composition that is sugar free or low in sugars, is well tolerated digestively, safe to the consumer, can be easily manufactured, and maintains the unique mouthfeel associated therewith both after manufacture and during the entire shelf life of the composition. Summary of Invention

[0014] According to a first aspect, the present invention provides an aerated and grained nougat composition free from or low in monosaccharides and disaccharides, the composition including at least about 20% isomalt, by weight of the composition.

[0015] In some forms, the composition includes up to and including about 50% isomalt, by weight of the composition. In some forms, the composition further includes erythritol and / or sorbitol, such that the combined amount of isomalt, erythritol and sorbitol is in the range of about 30% to about 50%, by weight of the composition. In some forms, the composition includes erythritol, in an amount up to and including about 20%, by weight of the composition. In some forms, the composition includes erythritol in an amount up to and including about 10%, by weight of the composition.

[0016] In some forms, the composition includes isomalt in an amount from about 35% to about 48% by weight of the composition, and erythritol in an amount from about 2% to about 10% by weight of the composition. In some forms, the composition includes isomalt in an amount from about 38% to about 43% by weight of the composition, and erythritol in an amount from about 5% to about 8% by weight of the composition.

[0017] In some forms, the composition includes sorbitol in an amount up to and including about 10%, by weight of the composition. In some forms, the composition comprises sorbitol in an amount from about 2% to about 8%, by weight of the composition.

[0018] In some forms, the composition includes isomalt in an amount from about 23% to about 27% by weight of the composition, erythritol in an amount from about 6% to about 8% by weight of the composition, and sorbitol in the range of about 4% to about 6% by weight of the composition.

[0019] In some forms, the composition comprises less than 10% maltitol, by weight of the composition. In some forms, the composition comprises less than 5% maltitol, by weight of the composition. In some forms, the composition comprises less than 2.5% maltitol, by weight of the composition. In some forms, the composition is free from maltitol.

[0020] In some forms, the composition further comprises at least one non crystallising sweetener. In some forms, at least one non-crystallising sweetener is included in an amount of about 30% to about 40% by weight of the composition. In some forms, the composition further comprises at least one non crystallising sweetener selected from the group consisting of glucose syrup, allulose, or mixtures thereof.

[0021] In some forms, the composition includes glucose syrup in an amount up to and including about 36% (on a dry solids basis), by weight of the composition. In some forms, the composition includes glucose syrup in the range of about 30% to about 36% (on a dry solids basis), by weight of the composition.

[0022] In some forms, the at least one non crystallising sweetener includes allulose in an amount up to and including about 40%, by weight of the composition. In some forms, the at least one non crystallising sweetener includes allulose in an amount of about 30% to about 35%, by weight of the composition.

[0023] In some forms, the composition further includes a foam stabiliser. In some forms, the at least one foam stabiliser comprises a protein based foam stabiliser. In some forms, the at least one foam stabiliser includes, an egg-based protein, egg whites, egg white powder, a hydrolysed milk protein, a plant-based protein, or combinations or two or more thereof.

[0024] In some forms, the composition further comprises glycerol. In some forms, the composition includes glycerol in an amount of from about 0.5% to about 3%, with respect to the weight of the composition.

[0025] In some forms, the composition further includes at least one bulking agent. In some forms, the composition includes at least one bulking agent in an amount up to and including about 20%, by weight of the composition. In some forms, the at least one bulking agent includes a polysaccharide, an oligosaccharide, or mixture thereof. In some forms, the at least one bulking agent is selected from the group consisting of inulin, fructooligosaccharides, isomaltooligosaccharides, starch, a soluble fibre, an insoluble fibre and mixtures of two or more thereof. In some forms, the at least one bulking agent comprises inulin.

[0026] In some forms, the composition further includes at least one seeding agent. In some forms, the at least one seeding agent is selected from the group consisting of icing sugar, fondant sugar, a sugar alcohol and mixtures of two or more thereof. In some forms, the composition includes the at least one seeding agent in amount from about 0.5% to about 5%, by weight of the composition.

[0027] In some forms, the composition includes a flavouring agent selected from the group consisting of: a dairy powder, cocoa and / or malt extract.

[0028] In some forms, the composition includes from about 6% to about 11% water, with by weight of the composition. In some forms, the composition includes from about 7% to about 9% water, by weight of the composition.

[0029] In some forms, the composition includes from about 5% to about 12% fats, by weight of the composition. In some forms, wherein the composition includes from about 7% to about 10% fats, with respect to the weight of the composition.

[0030] According to a second aspect, the present invention provides a process for producing an aerated and grained nougat composition as described in any one of the above aspects / forms, which is free from or low in monosaccharides and disaccharides, the process comprising: a) providing a syrup component including isomalt and at least one non- crystallising sweetener; b) mixing the syrup with a whipping component; c) aerating the mixture; and d) adding a fat component to the aerated mixture.

[0031] In some forms, the syrup includes erythritol. In some forms, the syrup includes sorbitol.

[0032] In some forms, a seeding agent is added. In some forms, the seeding agent is included in the fat component. In some forms, a seeding catalyst is added. In some forms, the seeding catalyst is included in the fat component. In some forms, the seeding catalyst is glycerol.

[0033] In some forms, the whipping component is aerated before being combined with the syrup component. In some forms, the whipping component includes a foam stabiliser.

[0034] In the context of this specification, the terms "a" and "an" are used herein to refer to one or to more than one (i.e. to at least one) of the grammatical object of the article. By way of example, "an element" means one element or more than one element.

[0035] In the context of this specification, the term "about," is understood to refer to a range of numbers that a person of skill in the art would consider equivalent to the recited value in the context of achieving the same function or result.

[0036] In the context of this specification, a nougat composition “low in monosaccharides and disaccharides” refers to a nougat composition in which the combined amount of monosaccharides and disaccharides in the final composition is less than or equal to 30% by weight of the composition.

[0037] In the context of this specification, "aerated and grained nougat composition" refers to so called ‘contemporary’ nougat compositions which have a characteristic short texture and low bulk density (i.e. which is typically in the range of about 0.6 g / cm3to about 1.1g / cm3, and more typically in the range of about 0.65 g / cm3- 1.0 g / cm3) and which are typically incorporated into confectionary bars, as opposed to being consumed as a standalone confection. Furthermore, it will be appreciated that such nougat compositions are intended to include reduced / low sugar or sugar free versions of nougat i.e. wherein some or all of the sugar (monosaccharides and disaccharides) ingredients are replaced by alternative sweeteners, such as, for example polyols.

[0038] In the context of this specification, "seeding agent" refers to a substance added in crystalline form that facilitates initiation of crystallisation by providing a nucleation surface. In the context of this specification, "seeding catalyst" refers to a substance that is used to speed up the seeding process.

[0039] In the context of the specification, “sweetening system” refers to the primary sweetening constituent of nougat comprising a combination of crystallising sweetener(s) and non-crystallising sweetener(s). The sweetening system is typically largely provided by the syrup component during formation, although in some examples, parts thereof may be included in the whipping component or at other stages of the process. The skilled artisan will further appreciate that other ingredients outside the ‘sweetening system’ may also contribute to sweetening of the composition.

[0040] In the context of this specification, the term “crystallising sweetener” refers to a sweetener with the propensity to crystallise when under supersaturated conditions. It will be appreciated to a skilled artisan that crystallising sweeteners include, but are not limited to, sucrose, dextrose, fructose, maltose, isomaltulose, trehalose, tagatose, isomalt, erythritol and sorbitol.

[0041] In the context of this specification, the terms “non-crystallising sweetener” and “doctoring agent”, refer to sweeteners that are inhibitors of crystallisation of the crystallising sweeteners. Non crystallising sweeteners include, but are not limited to, glucose syrup, allulose, honey, malt extract, resistant dextrins, maltodextrin.

[0042] In the context of this specification, with the exclusion water, when a constituent / ingredient is indicated to be included in a percentage (%) or a percentage (%) range ‘by weight of the composition’, it is to be understood that this is the dry weight of the constituent / ingredient as a percentage of the final aerated and grained nougat composition inclusive of water. Furthermore, in the case where a hydrated constituent / ingredient is referred to (such as a syrup), it is to be appreciated that the % relates to the dry solid weight of the constituent / ingredient (i.e. on a dry solid basis) as a percentage of the final nougat composition inclusive of water. For example, in the case of glucose, sorbitol or allulose syrup, the weight % indicated relates to the weight of the dry solids of the syrup, as a percentage of the final aerated and grained nougat composition inclusive of water. It will also be appreciated that the final aerated and grained nougat composition is that as produced after processing, noting that there will typically be some water loss during processing (from a starting amount of water) to produce the final aerated and grained nougat composition (i.e. for consumption).

[0043] In the context of this specification, where a constituent / ingredient is specified to be included in amount ‘up to and including X% by weight of the composition’, it will be appreciated that this constituent / ingredient is included in an amount greater than 0% by weight, and up to and including X% by weight.

[0044] In the context of this specification, the phrases ‘in the range of about X% to about Y%’ or ‘in an amount from about X% to about Y%’ is to be understood as inclusive of the values of X% and Y%. Detailed Description

[0045] The inventor has surprisingly identified that an aerated and grained nougat composition, which is free from or low in monosaccharides and disaccharides, can be produced when the sweetening system includes isomalt as a crystallising sweetener, in an amount of at least about 20%, by weight of the composition.

[0046] The use of isomalt at these levels has been identified to achieve a suitably aerated and grained nougat, with the desired short and smooth texture, and light mouth feel. In addition, low digestive tolerance polyols, in particular maltitol, but also mannitol, xylitol, lactitol, are able to be avoided.

[0047] Isomalt may be included in an amount up to and including about 50% by weight of the composition, which is typically the upper boundary for inclusion of crystallising sweeteners in the sweetening system, before there may then be interference with other components / ingredients required to properly form an aerated and grained nougat composition. In some examples, isomalt may be included in the range of about 20% to about 50% by weight of the composition, 25% to about 50% by weight of the composition, 30% to about 50% by weight of the composition, about 40% to about 50% by weight of the composition, or about 42% to about 48% by weight of the composition.

[0048] In some preferred examples, which provide improved processibility and nougat characteristics (e.g. of texture, mouth feel and aeration), the isomalt may be combined with other crystallising sweeteners in the sweetening system, in particular erythritol and / or sorbitol. In such forms, the combined amount of isomalt, erythritol and / or sorbitol is typically in the range of about 30% to about 50%, by weight of the composition. Preferably, the combined amount of isomalt, erythritol and / or sorbitol is in the range of about 40% to about 50% by weight of the composition. More preferably, the combined amount of isomalt, erythritol and / or sorbitol is in the range of about 42% to about 48% by weight of the composition.

[0049] Typically, when erythritol is used, the composition includes erythritol in an amount up to and including about 20% by weight of the composition, and more typically in an amount up to and including about 10% by weight of the composition, and even more typically in the range of about 5 to about 10% by weight. In some examples, the composition includes isomalt in the range of about 35% to about 48% by weight of the composition, and erythritol in the range of about 2 to about 10% by weight of the composition. In some examples, the composition includes isomalt in the range of about 37% to about 44% by weight of the composition and erythritol in the range of about 4 to about 10% by weight of the composition. In some examples, the composition includes isomalt in the range of about 38% to about 43% by weight of the composition and erythritol in about 5% to about 8% by weight of the composition.

[0050] In the case of sorbitol, it is typically included in an amount up to and including about 10% by weight of the composition, and may be used as a replacement of, or combination with erythritol. In some examples, sorbitol is included in an amount from about 2% to about 8% by weight of the composition. In some preferred examples, the composition includes isomalt in the range of about 20% to about 30% by weight of the composition, erythritol in an amount of about 5% to about 10% by weight of the composition, and sorbitol in the range of about 3% to about 7% by weight of the composition. In some further preferred examples, the composition includes isomalt in the range of about 23% to about 27% by weight of the composition, erythritol in an amount of about 6% to about 8% by weight of the composition, and sorbitol in the range of about 4% to about 6% by weight of the composition.

[0051] Whilst maltitol, and other low digestive tolerance polyols such as mannitol, xylitol, and lactitol are able to be avoided, it will be appreciated that low or insignificant amounts of these may in some cases still be included, such as, for example, when the total amount is less than 10%, less than 5%, or less than 2.5% by weight of the composition. In some examples, the composition is free from maltitol, mannitol, xylitol and / or lactitol. In one preferred form, the composition is at least free from maltitol. In some examples, the compositions as described herein include maltitol in amount less than 10%, less than 5%, or less than 2.5% by weight of the composition.

[0052] It will also be appreciated whilst isomalt, erythritol and / or sorbitol are included as a replacement for sucrose (a crystallising sweetener) in the sweetening system, in some examples, some sucrose may be maintained in the composition, whilst still obtaining the desired ‘low’ sugar composition (i.e. less than or equal to 30% monosaccharides and disaccharides by weight of the composition).

[0053] As would be appreciated to a person skilled in the art, the compositions as described herein also typically include at least one non-crystallising sweetener, that forms part of the sweetening system. As described previously, and as would be appreciated by a person skilled in the art, the ratio between the crystallising sweetener(s) and the non-crystallising sweeteners(s) in the sweetening system is engineered to ensure the appropriate grained, short texture. In some preferred forms, the ratio (of weight percent) of non-crystallising agent to crystallising agent is 1 : 1.3 to 1.5. Furthermore, whilst the upper limit of crystallising sweetener(s) is typically about 50% by weight of the composition, the upper limit of non-crystallising sweetener(s) in the composition is typically about 40% by weight of the composition. The quantity and type of non-crystallising sweetener(s) is selected with a view to both obtaining the desired texture, and also to realising the desired sugar free or low sugar objectives. The at least one non-crystallising sweetener may be, for example, any one or a combination of two or more of, honey, malt extract, glucose syrup and / or allulose. Typically, the at least one crystallising sweetener comprises glucose syrup and / or allulose.

[0054] Whilst glucose syrup is somewhat known as a suitable non-crystallising sweetener, the inventors have, through extensive experimentation and investigations, also identified allulose a suitable non-crystallising sweetener, that allows for formation of an aerated and grained nougat composition with the desired characteristics. To provide a sugar free composition (i.e. monosaccharide and disaccharide free composition), allulose alone can be used as the non-crystallising sweetener.

[0055] With respect to glucose syrup, it will be appreciated to a skilled person that such syrups may vary in composition, having different glucose and maltose contents. Typically, the glucose syrup implemented is a conventional ‘confectioners syrup’ having a DE of 42. It will also be appreciated that whilst the nature of the glucose syrup implemented may vary, it will typically be selected to ensure a final composition within the desired sugar free or low sugar range i.e. less than or equal to 30% monosaccharide and / or disaccharides by weight of the composition. When used, glucose syrup is typically included in an amount (when considering dry matter / solids of the syrup) up to and including about 36%, by weight of the composition. Typically, when used as the non-crystallising sweetener in the sweetening system, glucose syrup (typically 42DE) is typically included in the range of about 30% to about 36%, and more typically in the range of about 31% to about 35% by weight of the composition. In one form, glucose syrup (typically 42 DE) is included in the range of about 32% to about 34% by weight of the composition. It will be appreciated the above percentages relate to the dry weight / dry solids of the glucose syrup added, as a percentage of the weight of the final nougat composition (including water).

[0056] As noted above, a completely sugar free composition may be achieved when allulose is utilised as the non-crystallising sweetener for the sweetening system. In such examples, allulose is typically included in the range of up to and including about 40% by weight of the composition, and more typically in the range of about 25% to about 40%, by weight of the composition. In one preferred form, the allulose is included in of the range about 30 to about 35%, by weight of the composition. In one form, allulose is included in the range of about 32 to about 34% by weight of the composition.

[0057] Furthermore, it will be appreciated that in seeking to obtain final nougat compositions of varying low sugar content i.e. in the range of less than or equal to 30% by weight of the final composition, it will be appreciated that glucose syrup may be used in combination with allulose in varying proportions, and either or both may be used in combination with other non-crystallising sweeteners, such as malt extract. For example, malt extract may sometimes be included in an amount up to and including about 10% by weight of the composition, in combination with glucose syrup and / or allulose.

[0058] In one example, the sweetening system comprises isomalt in the range of about 37% to about 44% by weight of the composition, erythritol in the range of about 4% to about 10% by weight of the composition, and glucose syrup (typically 42DE) in the range of about 31% to about 35% by weight of the composition.

[0059] In one example, the sweetening system comprises isomalt in the range of about 38% to about 43% by weight of the composition, erythritol in the range of about 5% to about 8% by weight of the composition, and glucose syrup (typically 42DE) in the range of about 32% to about 34% by weight of the composition.

[0060] It will also be appreciated that apart from the crystallising and non-crystallising sweeteners intended to form the ‘sweetening system’, which are mainly comprised in the syrup component during production (parts of the ‘sweetening system’ may also be present in other parts, such as the whipping component), it will be appreciated that other ingredients outside the so called ‘sweetening system’ may also have some crystallising / non crystallizing capability. It will also be appreciated that ingredients outside the so called ‘sweetening system’ might also contribute to the sweetening of the composition (e.g. small amounts of flavouring agents etc).

[0061] Generally, to maintain aerated and grained characteristic of the nougat composition, the sweetening system usually does not form less than about 55% by weight of the composition, and preferably forms in the range of about 65% to about 85% by weight of the composition. In some preferred examples, the crystallising sweeteners form in the range of about 40% to about 50% by weight of the composition and the non- crystallising sweeteners form in the range of about 30% to about 35%, by weight of the composition.

[0062] As will also be appreciated to a skilled person, an aerated and grained nougat composition as described herein also typically includes a foam stabiliser which may form all or part of a ‘whipping agent’ to provide the composition its aerated, low bulk density form. Typically, the foam stabiliser is a protein-based foam stabiliser. As would be appreciated to a person skilled in the art, the foam stabiliser may comprise, for example, an egg-based protein, egg whites, egg white powder, a hydrolysed milk protein, a plant- based protein, or combinations thereof. A commercial example is HyfoamaTM. Typically, the foam stabiliser is included in an amount of up to and including about 5%, more typically up to and including about 2%, or even more typically in the range of about 0.5% to about 2%, by weight of the composition.

[0063] The aerated and grained nougat composition also typically includes a fat component, typically in the range of about 5% to about 12% by weight of the composition, more typically in the range of about 7% to about 10% by weight of the composition. The fat component may include, for example, a vegetable shortening and / or cocoa butter.

[0064] As would be appreciated to a skilled person the water content of the final composition is finely controlled in seeking to achieve the desired aerated and grained composition. Typically, the water content of the final composition is in the range of about 6% to about 11% by weight of the composition. Preferably, the water content of the final composition is in the range of about 7% to about 9% by weight of the composition. This is sometimes referred to as residual water, as there is typically excess water added during production / processing to facilitate mixing of constituents that may be added in dry form, and such excess water is typically evaporated or ‘cooked out’ to leave only the residual amount in the final composition.

[0065] It will also be appreciated to a skilled person that the aerated and grained nougat composition typically includes at least one seeding agent to promote seeding of the final composition. Typically, the at least one seeding agent is selected from the group consisting of icing sugar, fondant sugar, a sugar alcohol and mixtures of two or more thereof. In some examples, the composition includes the at least one seeding agent in amount up to and including about 5% by weight of the composition. In some examples, the composition includes the at least one seeding agent in an amount from about 1% to about 4%, and in some examples, from about 1.5% to about 3.5%, by weight of the composition.

[0066] The inventors have also surprisingly identified that glycerol may be included in the composition as a seeding catalyst. Glycerol is conventionally used a humectant, and as an inhibitor of crystallisation, however it has been surprisingly identified by the inventor that Glycerol promotes crystallisation and formation of the desired grained microstructure when added during the formation of the presently described sugar free or low sugar nougat compositions. Typically, glycerol is included in an amount up to and including about 3.5% by weight of the composition. More typically, glycerol is added in amount of about 0.5% to about 3% by weight of the composition, and even more typically glycerol is added in an amount of about 0.5 to about 2.5%, by weight of the composition.

[0067] In some cases, a bulking agent or filler may also be included to replace some of the constituents of the composition, such as, for example, the crystallising and non- crystallising sweeteners of the sweetening system. Typically, when added, the bulking agent may be included in amount up to and including about 20% by weight of the composition before the desired taste and / or aerated and grained characteristics of the nougat composition is compromised. For example, the at least one bulking agent may include a polysaccharide, an oligosaccharide, or mixture thereof. In some examples, at least one bulking agent is selected from the group consisting of inulin, fructooligosaccharides, isomaltooligosaccharides, starch, and mixtures of any two or more thereof. In some preferred forms, the bulking agent may be inulin.

[0068] It will also be appreciated that the aerated and grained nougat compositions as described herein also typically include addition of one of more flavouring agents. For example, such flavouring agents may include a dairy powder, cocoa and / or malt extract.

[0069] In one example form, an aerated and grained nougat composition as described herein, which is free from or low in monosaccharides and disaccharides, includes: isomalt in the range of about 35% to about 48%, and preferably in the range of about 38% to about 43%, by weight of the composition; erythritol in the range of about 2% to about 10%, and preferably in the range of about 5% to about 8%, by weight of the composition; glucose syrup (typically 42 DE) in the range of about 30% to about 36%, and preferably in the range of about 32% to about 34%, by weight of the composition. fats in the range of about 5% to about 12%, and preferably in the range of about 7% to about 10%, by weight of the composition; and water in the range of about 6% to about 11%, and preferably in the range of about 7% to about 9% by weight of the composition.

[0070] Embodiments of the invention also relate to a process for producing an aerated and grained nougat composition, as described herein, which is free from or low in monosaccharides and disaccharides. Generally speaking, the process includes: a) providing a syrup component including isomalt and at least one non-crystallising sweetener; b) mixing the syrup component with a whipping component; c) aerating the mixture; and d) adding a fat component to the aerated mixture.

[0071] As described above, other crystallising sweeteners may be added, and these are usually also included in the syrup component, but they may also be added in the whipping component or at other stages of the process. As described, these may include, for example, erythritol and / or sorbitol. As described, whilst typically the majority of the sweetening system is provided in the syrup component, it will be appreciated that sometimes, crystallising and or non-crystallising sweeteners may be added in the whipping component or at other stages in the process. It will also be appreciated that the whipping component typically includes a foam stabiliser. It will also be appreciated that aerating may comprise, for example, vigorously mixing or whipping.

[0072] Typically, a seeding agent is added (e.g. icing sugar, fondant sugar, a sugar alcohol), and usually, the seeding agent is included in the fat component. A seeding catalyst may also be included, and usually this is also included in the fat component. As described the seeding catalyst is typically glycerol. Flavouring agents, such as dairy powder, cocoa and / or malt extract are also typically added in the fat component.

[0073] It will be appreciated that water content is typically manipulated by bringing the composition or components thereof to a temperature that promotes evaporation of water e.g. the syrup component is typically concentrated before being added to the whipping component.

[0074] The aerated and grained nougat compositions as described herein can be produced in a domestic kitchen environment or by means of an industrial process. Domestic preparation generally:

[0075] In a domestic setting, there are generally two main techniques used, however their elements, and most steps are shared. Firstly, the sweetening system ingredients (crystallising and non-crystallising sweeteners) are mixed and then concentrated into a syrup by cooking in a saucepan to approximately 120-130ºC.

[0076] In the more common domestic method, known as the ‘frappe’ method, a foaming or whipping component (which comprises the foam stabiliser / whipping agent, and possibly some additional sweeteners for the sweetening system) is whipped until a stiff peak is formed. The hot syrup is then carefully poured into the foam. The frappe is then further whipped at high speed until the temperature drops to ~70ºC.

[0077] The alternate domestic method cools the hot syrup before combination with the whipping component, and the combined mass is then whipped while temperature is held at ~70C until highly aerated.

[0078] In either case, after this stage, a melted fat component (typically including cocoa, milk powder) which also typically includes a seeding agent (e.g. icing sugar) and optionally including a seedling catalyst (e.g. like glycerol) is stirred into the aerated mass. The composition is then poured into moulds or large sheets. The nougat is then cooled until firm enough to cut or shape, and it is then covered in chocolate. The final texture of the nougat composition may take a few days to develop while graining / seeding occurs. Industrial preparation generally:

[0079] Industrially, the process is generally very similar to the domestic process and can be either a continuous or batch process. Again, their elements, and most steps are shared. Three parts are prepared in separate tanks as follows: 1) The syrup component - typically consisting of the majority of the sweetening system is dissolved in a holding tank or kettle; 2) The whipping component (with the foam stabiliser / whipping agent) – this tank typically also includes some hot water and some sweetener solids (to increase the brix). The foam stabiliser / whipping agent, for example egg white or modified milk or soy proteins, is usually in powdered form, so this stage is used to hydrate them. 3) The fat component - solid fats are melted and additional dry ingredients suspended within such as cocoa, milk powders, icing sugar or fondant sugar (seeding agent), flavours. Optionally a seeding catalyst like glycerol may be added. This mix is kept warm so it can be pumped.

[0080] Batch processing will mirror the process used domestically with the syrup being concentrated, the whipping component mechanically whipped before they are combined. The fat component can then be pumped in and combined before sheeting, cooling, forming and enrobing.

[0081] Continuous systems utilise a pressurised, high sheer aerator such as a Mondomix, to disperse pressurised bubbles of air into the mass which expand on exit. The syrup is component concentred in a kettle or other systems such as micro-film cookers, shell and tube heat exchangers, plate heat exchangers, etc before being injected into the aerator with the whipping component at a pressure of around 2 bar. On exiting, the hot expanded mass is gently combined with stream of the fat component in a continuous screw mixer before sheeting, cooling, forming and enrobing.

[0082] The aerated and grained nougat compositions as described herein allow avoidance of low digestive tolerance polyols, such as maltitol, when seeking to provide a composition that is free from or low in monosaccharides and disaccharides, thus allowing those with diabetes or those who wish to avoid the health issues associated with a high sugar diet to consume the composition without fear of negative impacts to their digestive systems.

[0083] As described above, by the selection of appropriate constituents for the ‘sweetening system’ and adjusting the proportions thereof, the combined amount of monosaccharides and disaccharides in the composition can be manipulated as desired, to be less than or equal to 30%, less than or equal to 25%, less than or equal to 20%, less than or equal to 15%, less than or equal to 10%, less than or equal to 5%, or less than or equal to 1% by weight of the composition, and may, in some embodiments, be free from monosaccharides and disaccharides.

[0084] Throughout this specification, unless the context requires otherwise, the word “comprise”, and any variations thereof such as “comprises” or “comprising”, are to be interpreted in a non-exhaustive sense.

[0085] The present invention is further illustrated with reference to the following non- limiting examples:

[0002] EXAMPLE 1 Ingredients: Actual Mono + Di Contribution* A (Syrup phase) Isomalt 160.0 g 0.00% Inulin Powder HIS 100.0 g 0.00% Water 89.0 g 0.00% Glucose syrup (42DE) 202.0 g 9.35% B (Whipping Phase) Hydrolysed milk protein - HyfoamaTM3.04 g 0.00% Water (90C) 54.04 g 0.00% Erythritol 49.50 g 0.00% C (Fat (Seeding) Phase) Vegetable shortening - SoliteTM42.0 g 0.00% Natural flavour 3.3 g 0.00% Yoghurt powder 12.5 g 1.04% Skim milk 5.5 g 0.50% Powdered sugar 11.0 g 1.79% Lactic acid 0.5 g 0.00% D (Seed Catalyst) Glycerol 11.0 g 0.00% Total ingredient input 732.4 g Evaporated water 130 g Remaining water 49.4 g Yield 602.4 g * Amounts are given in % by weight of the final composition. Method: 1. Weigh out the sieved ingredients in "C" and blend. 2. Melt the fats / emulsifiers in "C" and mix in dry to form a slurry. Keep the slurry warm. 3. Add the ingredients of “B” to a high sheer mixer and blitz to dissolve and disperse 4. Add the ingredients of “A” to pan and heat and mix until all the sugar has dissolved. 5. Cook “A” until it reaches 123°C then remove from heat. Allow to cool to below 100°C. 6. Add “B” to “A” and beat at 68°C on maximum speed for 10 mins. 7. Balance moisture to desired target of 10% by weight of the final composition. 8. Add slurry “C” and slowly incorporate with beater until even. 9. Add “D” with particulates stir through. 10. Form and cool. Sweetening system Non-crystallising: Glycose syrup 27.5% (dry solids basis) Crystallising: Isomalt 26.6% Erythritol 8.2% Sugar (sucrose) 1.8% Lactose 1.5% Total 38.1% Ratio (non-crystallising:crystallising) 1:1.39 Results (amounts are given in % by weight of the final composition): Final moisture: 8.2% Final fat content: 7.0% Final monosaccharide and disaccharide content: 12.68% Final glycerol content 1.8% Bulk density 0.65-0.8 g / cm3

[0003] EXAMPLE 2 Ingredients: Actual Mono + Di Contribution* A (Syrup phase) Isomalt 190.0 g 0.00% Inulin 70.0 g 0.00% Water 90.0 g 0.00% Glucose syrup (42DE) 190.6 g 9.12% Moisture loss in cooking 93.0 g B (Frappe) Hydrolysed milk protein - HyfoamaTM2.43 g 0.00% Malt extract 20.24 g 2.22% Water 35.42 g 0.00% Salt 2.02 g 0.00% Erythritol 24.29 g 0.00% Water Loss in whipping 30 g Water added 6 g 0.00% C (Fat (Seeding) Phase) Vegetable shortening - SoliteTM45.0 g 0.00% Cocoa 6.0 g 0.00% Skim milk 12.75 g 1.20% Powdered sugar 4.0 g 0.67% D Glycerol 7 g 0.00% Total ingredient input 705.8 g Evaporated water 123.0 g Remaining water 41.79 g Yield 582.8 g * Amounts are given in % by weight of the final composition. Method: 1. Weigh out the sieved dry ingredients in "C" and blend. 2. Melt the fats / emulsifiers in "C" and mix in dry to form a slurry. Keep the slurry warm. 3. Add the ingredients of “B” to the mixing bowl and allow to hydrate while cooking the ingredients of “A”. 4. Add the ingredients of “A” to a saucepan and heat and mix until all the sugar has dissolved. 5. Cook “A” until it reaches 123°C then remove from heat. 6. Whip “B” until the volume has peaked (at least 5 minutes). 7. Reduce the speed of the mixer speed then slowly pour in “B” down the side of bowl onto shipped “A”. 8. Once “B” has been fully added, turn the mixer speed up to maximum and whip for 10 minutes at 65°C. 9. Then fold through slurry “C” and add “D” and spread onto baking paper. 10. Chill, then slice and enrobe. Sweetening system Non-crystallising: Glycose syrup 26.8% (dry solids basis) Malt extract 2.6% (dry solids basis) Crystallising: Isomalt 32.6% Erythritol 4.2% Sugar (sucrose) 0.7% Lactose 1.2% Total 38.7% Ratio (non-crystallising:crystallising) 1:1.31 Results (amounts are given in % by weight of the final composition): Final moisture: 7.2% Final fat content: 7.7% Final monosaccharide and disaccharide content: 13.22% Final glycerol content 1.2% Bulk density 0.65-0.8 g / cm3 EXAMPLE 3 Ingredients: Actual Mono + Di Contribution* A (Syrup phase) Isomalt 110.0 g 0.00% Sugar 80.0 g 14.33% Erythritol 25.0 g 0.00% Water 90.0 g 0.00% Glucose syrup (42DE) 202.0 g 10.30% Moisture loss in cooking 93.0 g B (Frappe) Hydrolysed milk protein - HyfoamaTM3.0 g 0.00% Malt extract 20.0 g 2.34% Water 43.0 g 0.00% Salt 2.0 g 0.00% Erythritol 24.0 g 0.00% Water Loss in whipping 35 g Water added 0.00% C (Fat (Seeding) Phase) Vegetable shortening - SoliteTM39.0 g 0.00% Cocoa 5.0 g 0.00% Skim milk 11.0 g 1.11% Powdered sugar 10.0 g 1.79% D Glycerol 11 g 0.00% Total ingredient input 675.0 g Evaporated water 128.00 g Remaining water 46.36 g Yield 547.00 g * Amounts are given in % by weight of the final composition. Method: 1. Weigh out the sieved dry ingredients in "C" and blend. 2. Melt the fats / emulsifiers in "C" and mix in dry to form a slurry. Keep the slurry warm. 3. Add the ingredients of “B” to the mixing bowl and allow to hydrate while cooking the ingredients of “A”. 4. Add the ingredients of “A” to a saucepan and heat and mix until all the sugar has dissolved. 5. Cook “A” until it reaches 123°C then remove from heat. 6. Whip “B” until the volume has peaked (at least 5 minutes). 7. Reduce the speed of the mixer speed then slowly pour in “B” down the side of bowl onto shipped “A”. 8. Once “B” has been fully added, turn the mixer speed up to maximum and whip for 10 minutes at 65°C. 9. Then fold through slurry “C” and add “D” and spread onto baking paper. 10. Chill, then slice and enrobe. Sweetening system Non-crystallising: Glycose syrup 30.3% (dry solids basis) Malt extract 2.7% (dry solids basis) Crystallising: Isomalt 20.1% Erythritol 4.6% Sugar (sucrose) 16.5% Lactose 1.1% Total 42.2% Ratio (non-crystallising:crystallising) 1:1.28 Results (amounts are given in % by weight of the final composition): Final moisture: 8.5% Final fat content: 7.1% Final monosaccharide and disaccharide content: 29.87% Final glycerol content: 2.0% Bulk density: 0.65-0.9 g / cm3 EXAMPLE 4 Ingredients: Pilot Scale Per 100kg Mono + Di Contribution* A (Whipping Phase) HyfoamaTM38 g 0.40 kg 0.00% Water 475 g 5.05 kg 0.00% Salt 38 g 0.40 kg 0.00% Erythritol 30-60 Mesh 380 g 4.04 kg 0.00% B (Syrup phase) Isomalt 4000 g 42.51 kg 0.00% Water 1600 g 17.00 kg 0.00% Glucose syrup (42DE) 4000 g 42.51 kg 12.09% C (Fat (Seeding) Phase) Full hydrogenated coconut 733 g 7.79 kg 0.00% Distilled mono glycerides 10 g 0.11 kg 0.00% Hazelnut flavour OS 19 g 0.20 kg 0.00% Cocoa powder 76 g 0.81 kg 0.00% Skim milk powder 95 g 1.01 kg 0.56% Powdered sugar 38 g 0.40 kg 0.40% Glycerol 95 g 1.01 kg 0.00% Total ingredient input 11597 g 123.24 kg Evaporated water 2190 g 23.27 kg Remaining water 685 g 7.28 kg Yield 9410 g 100.00 kg * Amounts are given in % by weight of the final composition. Method: 1. Dissolve HyfoamaTMin hot water then add salt and erythritol. Stir until dissolved to form “A” (whipping phase). 2. Boil “B” (syrup phase) until the mixture reaches 130°C. 3. Melt the fat and add in all the powdered ingredients from “C” (seeding phase). Maintain the mixture above the melting point of the fat to maintain pumpability 4. Beat in a continuous pressure beater / mondo aerator using the following settings: Pressure set 2.0 Bar back pressure. Head thermostat temperature 65°C. Speed 850 rpm. Exit temperature 90°C. Inject A at residual temperature. Inject B at 90C°. 5. Discharge using the expansion pipe into mixer or continue screw mixer. Pump in “C” while incorporating slowly. Do not over mix. 6. Form into sheet using either cooling rollers or spread on a cooling table to set before further processing. Sweetening system Non-crystallising: Glycose syrup 34.9% (dry solids basis) Crystallising: Isomalt 42.5% Erythritol 4.0% Sugar (sucrose) 0.4% Lactose 0.6% Total 47.5% Ratio (non-crystallising:crystallising) 1:1.36 Results (amounts are given in % by weight of the final composition): Final moisture: 7.3% Final fat content: 7.9% Final glycerol content: 1.0% Final monosaccharide and disaccharide content: 13.04% Bulk density: 0.65-0.8 g / cm3 EXAMPLE 5 Ingredients: Pilot Scale Per 100kg Mono + Di Contribution* A (Whipping Phase) HyfoamaTM48 g 0.50 kg 0.00% Water 190 g 1.99 kg 0.00% Salt 38 g 0.40 kg 0.00% Allulose syrup (70 BRIX) 665 g 6.97 kg 0.00% B (Syrup phase) Isomalt 3610 g 37.83 kg 0.00% Erythritol 30-60 Mesh 760 g 7.96 kg 0.00% Water 1425 g 14.93 kg 0.00% Allulose syrup (70 BRIX) 3895 g 40.81 kg 0.00% C (Fat (Seeding) Phase) Full hydrogenated coconut 730 g 7.65 kg 0.00% Distilled mono glycerides 10 g 0.10 kg 0.00% Flavour OS 19 g 0.20 kg 0.00% Cocoa powder 76 g 0.80 kg 0.00% Skim milk powder 171 g 1.79 kg 0.99% Powdered isomalt (100 Mesh) 40 g 0.42 kg 0.00% Glycerol 57 g 0.60 kg 0.00% Total ingredient input 11733.5 g 122.95 kg Evaporated water 2190 g 22.95 kg Remaining water 793 g 8.31 kg Yield 9543.5 g 100.00 kg * Amounts are given in % by weight of the final composition. Method: 1. Dissolve HyfoamaTMin hot water then add salt and allulose. Stir until dissolved to form “A” (whipping phase). 2. Boil “B” (syrup phase) until the mixture reaches 130°C. 3. Melt the fat and add in all the powdered ingredients from “C” (seeding phase). Maintain the mixture above the melting point of the fat to maintain pumpability. 4. Beat in a continuous pressure beater / mondo aerator using the following settings: Pressure set 2.0 Bar back pressure. Head thermostat temperature 65°C. Speed 850 rpm. Exit temperature 90°C. Inject A at residual temperature. Inject B at 90°C. 5. Discharge using the expansion pipe into mixer or continue screw mixer. Pump in “C” while incorporating slowly. Do not over mix. 6. Form into sheet using either cooling rollers or spread on a cooling table to set before further processing. Sweetening system Non-crystallising Allulose syrup 33.4% (dry solids basis) Crystallising: Isomalt 38.2% Erythritol 8.0% Sugar (sucrose) 0.0% Lactose 1.0% Total 46.2% Ratio (non-crystallising:crystallising) 1:1.38 Results (amounts are given in % by weight of the final composition): Final moisture: 8.3% Final fat content: 7.8% Final glycerol content: 0.6% Final monosaccharide and disaccharide content: 0.99% Bulk density: 0.65-0.9 g / cm3 EXAMPLE 6 Ingredients: Pilot Scale Per 100kg Mono + Di Contribution* A (Whipping Phase) HyfoamaTM48 g 0.50 kg 0.00% Water 190 g 2.01 kg 0.00% Salt 38 g 0.40 kg 0.00% Allulose syrup (70 BRIX) 665 g 7.02 kg 0.00% B (Syrup phase) Isomalt 3610 g 38.10 kg 0.00% Erythritol 30-60 Mesh 760 g 8.02 kg 0.00% Water 1425 g 15.04 kg 0.00% Allulose syrup (70 BRIX) 3895 g 41.11 kg 0.00% C (Fat (Seeding) Phase) Full hydrogenated coconut 730 g 7.70 kg 0.00% Distilled mono glycerides 10 g 0.11 kg 0.00% Flavour OS 19 g 0.20 kg 0.00% Cocoa powder 76 g 0.80 kg 0.00% Powdered isomalt (100 Mesh) 143 g 1.51 kg 0.00% Glycerol 57 g 0.60 kg 0.00% Total ingredient input 11665.5 g 123.11 kg Evaporated water 2190 g 23.11 kg Remaining water 793 g 8.37 kg Yield 9475.5 g 100.00 kg * Amounts are given in % by weight of the final composition. Method: 1. Dissolve HyfoamaTMin hot water then add salt and allulose. Stir until dissolved to form “A” (whipping phase). 2. Boil “B” (syrup phase) until the mixture reaches 130°C. 3. Melt the fat and add in all the powdered ingredients from “C” (seeding phase). Maintain the mixture above the melting point of the fat to maintain pumpability. 4. Beat in a continuous pressure beater / mondo aerator using the following settings: Pressure set 2.0 Bar back pressure. Head thermostat temperature 65°C. Speed 850 rpm. Exit temperature 90°C. Inject A at residual temperature. Inject B at 90°C. 5. Discharge using the expansion pipe into mixer or continue screw mixer. Pump in “C” while incorporating slowly. Do not over mix. 6. Form into sheet using either cooling rollers or spread on a cooling table to set before further processing. Sweetening system Non-crystallising Allulose syrup 33.7% (dry solids basis) Crystallising: Isomalt 39.6% Erythritol 8.0% Sugar (sucrose) 0.0% Lactose 0.0% Total 47.6% Ratio (non-crystallising:crystallising) 1:1.41 Results (amounts are given in % by weight of the final composition): Final moisture: 8.4% Final fat content: 7.8% Final glycerol content: 0.6% Final monosaccharide and disaccharide content: 0.00% Bulk density: 0.65-0.9 g / cm3 EXAMPLE 7 Ingredients: Pilot Scale Per 100kg Mono + Di Contribution* A (Whipping Phase) HyfoamaTM38 g 0.40 kg 0.00% Water 340 g 3.59 kg 0.00% Salt 38 g 0.40 kg 0.00% Sorbitol liquid (70 BRIX) 450 g 4.75 kg 0.00% B (Syrup phase) Isomalt 3550 g 37.44 kg 0.00% Erythritol 30-60 Mesh 500 g 5.27 kg 0.00% Water 1600 g 16.87 kg 0.00% Glucose syrup (42DE) 4000 g 42.19 kg 12.00% C (Fat (Seeding) Phase) Full hydrogenated coconut 733 g 7.73 kg 0.00% Distilled mono glycerides 10 g 0.11 kg 0.00% Hazelnut flavour OS 19 g 0.20 kg 0.00% Cocoa powder 76 g 0.80 kg 0.00% Skim milk powder 95 g 1.00 kg 0.55% Powdered sugar 38 g 0.40 kg 0.39% Glycerol 95 g 1.00 kg 0.00% Total ingredient input 11582 g 122.15 kg Evaporated water 2100 g 22.15 kg Remaining water 695 g 7.33 kg Yield 9482 g 100.00 kg * Amounts are given in % by weight of the final composition. Method: 1. Dissolve HyfoamaTMin hot water then add salt and sorbitol liquid. Stir until dissolved to form “A” (whipping phase). 2. Boil “B” (syrup phase) until the mixture reaches 130°C. 3. Melt the fat and add in all the powdered ingredients from “C” (seeding phase). Maintain the mixture above the melting point of the fat to maintain pumpability. 4. Beat in a continuous pressure beater / mondo aerator using the following settings: Pressure set 2.0 Bar back pressure. Head thermostat temperature 65°C. Speed 850 rpm. Exit temperature 90°C. Inject A at residual temperature. Inject B at 90°C. 5. Discharge using the expansion pipe into mixer or continue screw mixer. Pump in “C” while incorporating slowly. Do not over mix. 6. Form into sheet using either cooling rollers or spread on a cooling table to set before further processing. Sweetening system Non-crystallising Glucose syrup 34.6% (dry solids basis) Crystallising: Isomalt 37.4% Erythritol 5.3% Sorbitol 3.3% (dry solids basis) Sugar (sucrose) 0.4% Lactose 0.6% Total 47.0% Ratio (non-crystallising:crystallising) 1:1.36 Results (amounts are given in % by weight of the final composition): Final moisture: 7.3% Final fat content: 7.8% Final glycerol content: 1.0% Final monosaccharide and disaccharide content: 12.94% Bulk density: 0.65-0.8 g / cm3

Claims

CLAIMS 1. An aerated and grained nougat composition free from or low in monosaccharides and disaccharides, the composition including at least about 20% isomalt, by weight of the composition.

2. An aerated and grained nougat composition as claimed in claim 1, wherein the composition includes up to and including about 50% isomalt, by weight of the composition.

3. An aerated and grained nougat composition as claimed in claim 1 or 2, further including erythritol and / or sorbitol, such that the combined amount of isomalt, erythritol and sorbitol is in the range of about 30% to about 50%, by weight of the composition.

4. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition includes erythritol, in an amount up to and including about 20%, by weight of the composition.

5. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition includes erythritol in an amount up to and including about 10%, by weight of the composition.

6. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition includes isomalt in an amount from about 35% to about 48% by weight of the composition, and erythritol in an amount from about 2% to about 10% by weight of the composition.

7. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition includes isomalt in an amount from about 38% to about 43% by weight of the composition, and erythritol in an amount from about 5% to about 8% by weight of the composition.

8. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition includes sorbitol in an amount up to and including about 10%, by weight of the composition.

9. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition comprises sorbitol in an amount from about 2% to about 8%, by weight of the composition.

10. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition includes isomalt in an amount from about 23% to about 27% by weight of the composition, erythritol in an amount from about 6% to about 8% by weight of the composition, and sorbitol in the range of about 4% to about 6% by weight of the composition.

11. An aerated and grained nougat composition as claimed any one of the preceding claims, comprising less than 10% maltitol, by weight of the composition.

12. An aerated and grained nougat composition as claimed in any one of the preceding claims, comprising less than 5% maltitol, by weight of the composition.

13. An aerated and grained nougat composition as claimed in any one of the preceding claims, comprising less than 2.5% maltitol, by weight of the composition.

14. An aerated and grained nougat composition, as claimed in any one of the preceding claims, free from maltitol.

15. An aerated and grained nougat composition as claimed in any one of the preceding claims, further comprising at least one non crystallising sweetener.

16. An aerated and grained nougat composition as claimed in claim 15, wherein the at least one non-crystallising sweetener is included in an amount of about 30% to about 40% by weight of the composition.

17. An aerated and grained nougat composition as claimed in any one of the preceding claims, further comprising at least one non crystallising sweetener selected from the group consisting of glucose syrup, allulose, or mixtures thereof.

18. An aerated and grained nougat composition as claimed in any one of the preceding claims, including glucose syrup in an amount up to and including about 36% (on a dry solids basis), by weight of the composition.

19. An aerated and grained nougat composition as claimed in any one of the preceding claims including glucose syrup in the range of about 30% to about 36% (on a dry solids basis), by weight of the composition.

20. An aerated and grained nougat composition as claimed in any one of claims 15 to 17, wherein the at least one non crystallising sweetener includes allulose in an amount up to and including about 40%, by weight of the composition.

21. An aerated and grained nougat composition as claimed in claim 20, wherein the at least one non crystallising sweetener includes allulose in an amount of about 30% to about 35%, by weight of the composition.

22. An aerated and grained nougat composition as claimed any one of the preceding claims, further including a foam stabiliser.

23. An aerated and grained nougat composition as claimed in claim 22, wherein the at least one foam stabiliser comprises a protein based foam stabiliser.

24. An aerated and grained nougat composition as claimed in claim 22 or 23, wherein the at least one foam stabiliser includes, an egg-based protein, egg whites, egg white powder, a hydrolysed milk protein, a plant-based protein, or combinations or two or more thereof.

25. An aerated and grained nougat composition as claimed in any one of the preceding claims, further comprising glycerol.

26. An aerated and grained nougat composition as claimed in claim 25, wherein the composition includes glycerol in an amount of from about 0.5% to about 3%, with respect to the weight of the composition.

27. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition further includes at least one bulking agent.

28. An aerated and grained nougat composition as claimed in claim 27, wherein the composition includes at least one bulking agent in an amount up to and including about 20%, by weight of the composition.

29. An aerated and grained nougat composition as claimed in claim 27 or 28, wherein the at least one bulking agent includes a polysaccharide, an oligosaccharide, or mixture thereof.

30. An aerated and grained nougat composition as claimed in any one of claims 27 to 29, wherein the at least one bulking agent is selected from the group consisting ofinulin, fructooligosaccharides, isomaltooligosaccharides, starch, a soluble fibre, an insoluble fibre and mixtures of two or more thereof.

31. An aerated and grained nougat composition as claimed in any one claim 27 to 30, wherein the at least one bulking agent comprises inulin.

32. An aerated and grained nougat composition as claimed in any one of the preceding claims further including at least one seeding agent.

33. An aerated and grained nougat composition as claimed in claim 32, wherein the at least one seeding agent is selected from the group consisting of icing sugar, fondant sugar, a sugar alcohol and mixtures of two or more thereof.

34. An aerated and grained nougat composition as claimed in claim 32 or 33, wherein the composition includes the at least one seeding agent in amount from about 0.5% to about 5%, by weight of the composition.

35. An aerated and grained nougat composition as claimed in any one of the preceding claims, including a flavouring agent selected from the group consisting of: a dairy powder, cocoa and / or malt extract.

36. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition includes from about 6% to about 11% water, with by weight of the composition.

37. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition includes from about 7% to about 9% water, by weight of the composition.

38. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition includes from about 5% to about 12% fats, by weight of the composition.

39. An aerated and grained nougat composition as claimed in any one of the preceding claims, wherein the composition includes from about 7% to about 10% fats, with respect to the weight of the composition.

40. A process for producing an aerated and grained nougat composition as claimed in any one of the above claims, which is free from or low in monosaccharides and disaccharides, the process comprising: a) providing a syrup component including isomalt and at least one non- crystallising sweetener; b) mixing the syrup with a whipping component; c) aerating the mixture; and d) adding a fat component to the aerated mixture.

41. A process as claimed in claim 40, wherein the syrup includes erythritol.

42. A process as claimed in claim 40 or 41, wherein the syrup includes sorbitol.

43. A process as claimed in any one of claims 40 to 42, wherein a seeding agent is added.

44. A process as claim in any one of claim 43, wherein the seeding agent is included in the fat component.

45. A process as claimed in claim in any of claims 40- to 44, wherein a seeding catalyst is added.

46. A process as claimed in claim 45, wherein the seeding catalyst is included in the fat component.

47. A process as claimed in claim 45 or 46, wherein the seeding catalyst is glycerol.

48. A process as claimed in any one of the preceding claims, wherein the whipping component is aerated before being combined with the syrup component.

49. A process as claimed in any one of claims 40 to 48, wherein the whipping component includes a foam stabiliser.