AU2015359433A1 - Milk- based extruded snack - Google Patents

Abstract

The present invention relates to a milk-based snack which is cooked-extruded into vacuum and which is characterized by a fast melt-in-the-mouth profile. This invention also relates to a coated extruded milk-based snack and to a process for obtaining the snack.

Description

wo 2016/091917 PCT/EP2015/079049 MILK- BASED EXTRUDED SNACK Field of the invention 5 The present invention relates to a milk-based snack which is cooked and extruded into a vessel held at lower than ambient pressure (thus process also referred to herein as ‘vacuum extrusion’). This invention also relates to a coated extruded milk-based snack and to a process for obtaining the snack. 10 Background of the invention The high nutritional value of milk and milk derived products has been acknowledged.. Milk, as a raw food, contains proteins with high amounts of essential amino acids and is rich in calcium. These nutritional qualities are the reason that milk or milk derived products, for example milk powder or whey powder, are often added to food products and recipes. However, there are challenges to including milk or milk derived ingredients in extruded products, especially if the product is cooked, as such ingredients often have an undesirable influence on the quality of the end product. It is technically difficult to incorporate large amounts of milk solids in an extruded snack. Extruded products having large amounts of milk solids, in particular fat, lactose and milk-proteins, tend to be more unpalatable, unexpanded, too hard and too sticky. Additionally, extruded products with high levels of milk or milk derived products are often affected by product browning which is visually undesirable for a consumers expecting to eat high milk content products. Some extruded milk based snacks comprising high amount of total milk solids have been disclosed. W02003/030659 (Nestle) describes an extruded milk based snack with more than 40% by weight of total milk solids, the product also comprising corn derived material such as corn flour and corn starch. EP0225770 (Minaminihon) describes a fibrous food product made by adjusting the water content of a mixture of milk protein having acid and base resistance and extruding the mixture under certain conditions. The fibrous nature of the product was evaluated as described on page 12, lines 1 to 12 of this reference (incorporated herein by reference) in which the texture of the extruded products were observed under the microscope and rated A to E as follows where: rating ‘A’ denoted products composed of fibres of less than several microns; ‘B’ denoted products composed of fibres of several microns to several ten microns; ‘C’ denoted products composed of less than 100 micron with a membranous part; ‘D’ denoted products that are membranous with no fibres observed; and Έ’ denoted products where no fibres were observed and the product was a paste with no shape retention and/or were fragile. This document stated that products determined to have a rating of ‘A’, ‘B’ or ‘C’ were deemed to have a good fibrous texture. In contrast the present invention relates to non-fibrous products, and in one embodiment of the present invention, non-fibrous products are defined as any which are considered as falling outside those classified in the rating(s) ‘A’, ‘B’ and/or ‘C’ as defined and determined in EP0225770. The fibre content (or lack of content) of the products of the present invention may also and/or instead be determined by any of the other methods as described herein. EP2163157 (Kraft) describes an extruded cheese cracker or snack with a pasta shape made from mixing at least one flour, cheese and water to form a dough having a real cheese content of from 5 to 60% by weight and extruding the dough under conditions to avoid gelatinisation of the starch and expansion of the dough. The present invention is not a pre- 15 20 25 30 35 40 45 50 1 PCT/EP2015/079049 wo 2016/091917 dominantly cheese snack, in one embodiment of the products of the present invention do not contain cheese. EP1300083 (Nestle) describes an extruded milk based snack with high amounts of total 5 milk solids. As shown by the comparative data herein, the milk snacks of the present invention prepared as described herein exhibit more melting and better dissolution to create an improved mouth feel over the snacks described in this reference. EP1151676 (Nestle) describes a ready to eat food bar consisting of agglomerated particles 10 of one or more cooked cereal bases mainly comprising amylacaeous materials and possibly milk solids which are coated with a binder mainly comprising sugars, milk solids humectants and fat. In the present invention no more than 10% by weight of the total product are bulking agents that are cereal bases and preferably is substantially free of, more preferably free of such cereal bases. 15 GB2510474 (Kraft) describes a method for manufacturing an edible product from a chocolate baking mixture with a source of starch and liquid chocolate in an amount of up to 70% by weight of the mixture. Though these products may in theory include extruded snack foods but are very different from those envisaged in the present invention. 20 US2002-054944 (Neidlinger Sylke) describes cooked extruded and expanded snack food that are dietetically valuable. The products mainly comprise amylacaeous material (50 to 80 parts) and milk solids (5.5 to 27.5 parts non-fat milk solids and 2.5 to 12.5 parts milk or vegetable fat). These products have a much higher starch content than the products of the 25 present invention.

There is still a need to provide extruded products with a high milk content, that are light and porous and melt readily In the mouth, a property that Is especially desired by the consumer. Therefore it is an object of the present invention to provide such an extruded product. 30 Another object of the invention is to provide such an extruded product, which may also be coated with a sugar or fat based coating, ideally a coating further comprising milk solids.

Summary of the Invention 35 Remarkably, It has been possible to obtain a high amount of milk content in an extruded-expanded product while achieving high porosity levels. Surprisingly, the product according to the invention, besides having an increased nutritional value, also has a melts readily in-the mouth. 40 Consequently, In an aspect the present invention provides a non-fibrous extruded product comprising: (i) 30% to 70% by weight of milk solids and/or solids derived from milk; (II) optionally where present up to (from 0 to) 10% by weight of fat(s); (iii) 30% to 65% by weight of a bulking ingredient, wherein if the bulking ingredient 45 comprises a component with Mw above 100000 g / mol such component(s) where present are present In a total amount less than or equal to 15% by weight; where all weight percentages are calculated with respect to the total weight of Ingredients (I) to (III), which total 100%. 50 In preferred embodiments products of and/or made according to process of the present invention are subject to the following provisos: (a) are non-fibrous, where non-fibrous is defined falling outside the rating(s) ‘A’, ‘B’ and/or ‘C’ as defined and determined in EP0225770; (b) have a real cheese content (where present) of less than 5% by weight (preferably being wo 2016/091917 PCT/EP2015/079049 10 15 20 25 30 35 40 45 50 free of cheese); (c) consists of no more than 10% by weight of cereal bases; preferably being free of cereal bases; (d) the non-flavour ingredients of the product consisting of (a), (c) and optionally (b) wwhere present; and/or (e) is other than a chocolate baking product The term ’high molecular weight’ as used herein refers to ingredient(s), filler(s), and/or component(s) thereof whose weight average molecular weight (also denoted herein as Mw) is greater than or equal to (>) 100000 g/mol. The term ’low molecular weight’ as used herein refers to ingredient(s), filler(s), and/or component(s) thereof whose Mw is less than (<) 100000 g/mol. Mw may be measured by any conventional and suitable methods known to those skilled in the art (and/or as described herein). Unless otherwise indicated the amounts given herein for the ingredient(s) and/or component(s) of the products described herein are weight percentages calculated with respect to the total weight of all those ingredients and/or component(s) specified (e.g. total amounts of elements (i), (ii) and (iii)) the sum of which totals 100%. In a further aspect the invention provides a coated snack, which comprises an extruded product according to the invention. In a third aspect, the present invention concerns a process for obtaining an non-fibrous extruded product, such as sweet snack, comprising: a) extruding a mixture comprising: (i) 30% to 70% by weight of milk solids and/or solids derived from milk; (ii) optionally where present up to (from 0 to) 10% by weight of fat(s); (iii) 30% to 65% by weight of a bulking ingredient, wherein if the bulking ingredient comprises any high molecular weight component(s) where present they are present in a total amount less than or equal to 15% by weight; b) applying a reduced pressure less than ambient pressure at the die exit. The reduced pressure referred to herein (e.g. in step (b)) is less than ambient pressure (e.g. < 1 atm., < 760 mm / Hg or less than approx. 1000 millibar). In some embodiments of the invention the reduced pressure used in step (b) may be less than 0.8 atm, preferably less than 0.5 atm,, more preferably < 0.3 atm., most preferably < 0.1 atm, for example a pressure of less than 0.05 atm. In other embodiments of the invention the reduced pressure is conveniently less than 760 mm / Hg, more conveniently < 600 mm / Hg, even more conveniently < 400 mm / Hg, more conveniently < 200 mm / Hg, most conveniently <100 mm / Hg, for example < 50 mm /Hg. In yet still other embodiments of the invention the reduced pressure is advantageously less than 1000 millibar, more advantageously < 600 millibar, even more advantageously < 400 millibar, more advantageously < 200 millibar, most advantageously < 100 millibar, for example < 50 millibar. In another aspect, the present invention there is provided a non-fibrous extruded product obtained and/or obtainable by a process of the present invention. An advantage of the present invention is that it provides an extruded snack with a very high content of milk solids and at the same time unexpected organoleptic properties. Another advantage of the present invention is that it provides a snack, having a porous and PCT/EP2015/079049 wo 2016/091917 melt-in-the-mouth texture and at the same time a high nutritionai vaiue, due to the high miik content.

Within the context of the present invention, "Snack" or “extruded product” refers to any kind of extruded and expanded food materiai. 10 15 20 25 30

The term "totai miik soiids" is intended to refer to aii ingredients of a food product that originate from miik and that are not water, for exampie, miik fat, iactose and miik proteins. As an exampie, the totai miik soiids may be constituted by miik powder, semi-skimmed miik powder or skimmed miik powder, isoiated iactose, other isoiated miik components and/or mixtures of different miik components contained in a snack. The present description wiii iist further exampies.

The term "non-fat miik soiids” identifies the “totai miik soiids" according to the meaning above defined from which the amount of miik fat has been deducted.

Since extrusion is a reiativeiy inexpensive, easy to handie, safe and clean way of producing food, the present invention has aiso the advantage of producing safely and inexpensively a nutritionally valuable food product.

Without wishing to be bound by any theory, extrusion of food products typically occurs in a generic method in the foiiowing sequence. Raw dry ingredients may be mixed and ground to a powder of desired particie size. Other, typically liquid, ingredients may be added to the powder in a pre-conditioning step to form an extrudate, at which point if heating and/or cooking is desired steam may be injected into the extrudate. The extrudate may be then forced through a die at the end of an extruder. The extruder may typically comprise a iarge rotating screw cioseiy fitting within a tube, the screw feeding the extrudate through a shaped orifice in the die to form an elongate expanded product. It will be appreciated that screw extrusion is a non-iimiting example and other known extruders could also be used in the present invention. The extrudate usually expands and changes texture as it passes through the die as moisture, heat and/or pressure is released. Usefully the elongate product exiting the die may be cut into pieces by rotating blades immediately it exits the die. 35 Depending on operating conditions of the extruder the extrudate may experience significant increases in temperature and/or pressure (relative to standard conditions) due to the steam and/or forces acting on the extrudate as it passes through the extruder (for a period defined as the ‘residence time’), in a conventional extrusion, the conditions experienced by the extrudate immediateiy after the product leaves the die return 40 substantiaiiy to ambient (e.g. atmospheric pressure and room temperature)

Under so caiied ‘vacuum extrusion’ the die and exit from the extruder are enclosed in a chamber heid at reduced pressure, so that after passing through the die the extrudate preferabiy experiences a much iower pressure than under standard conditions (e.g. the 45 low pressures as specified herein). Thus in the context of the present invention, the term “vacuum extruded” is to be intended to mean that the product is cooked and/or extruded into a chamber held at reduced pressure (vacuum chamber) at the die exit. A vacuum chamber is a chamber which is capable of being held at reduced pressure that is pressure lower than the pressure at which cooking and/or extrusion occurs, preferably 50 pressure lower than atmospheric pressure. It will be understood that though extrusion under reduced pressure is also referred to herein informally as ‘vacuum extrusion’, the conditions experienced in the pressure chamber (so-called ‘vacuum chamber’) will rarely approach that of a pure vacuum (complete absence of air) and it is not necessary to achieve such extremely low pressures to obtain the benefits of the present invention. PCT/EP2015/079049 wo 2016/091917

The terms "cooked" or "cooking" in the expressions "cooked-extruded (-expanded" or "cooking-extruding (-expanding)" is to be understood as meaning heated and/or cooked" or "heating and/or cooking". 10

It is appreciated that certain features of the invention, which are for clarity described in the context of separate embodiments may also be provided in combination in a single embodiment. Conversely various features of the invention, which are for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination.

The object of the present invention is to solve some or all of the problems or disadvantages (such as identified herein) with the prior art. 15 Unless the context clearly indicates otherwise, as used herein plural forms of the terms herein are to be construed as including the singular form and vice versa.

The term “comprising” as used herein will be understood to mean that the list following is non exhaustive and may or may not include any other additional suitable items, for example 20 one or more further feature(s), component(s), ingredient(s) and/or substituent(s) as appropriate. Thus "comprises" is also taken to mean "includes, among other things".

The terms “consisting”, "consisting of’ and/or "is” as used herein will be understood to mean that the following list is substantially exhaustive so generally comprises the listed 25 component(s) as the major component(s) thereof, and may for example thus exclude other additional items. "Major component’ (or synonyms thereof) as used herein will be understand to mean an proportion where any additional elements or additives present have no substantial effect on the properties of the component and thus the major component may be present in an amount of at least 50%, preferably at least 60%, more preferably at least 30 70%, most preferably at least 80%, especially at least 90%, most especially about 99% parts of the relevant whole.

In the discussion of the invention herein, unless stated to the contrary, the disclosure of alternative values for the upper and lower limit of the permitted range of a parameter 35 coupled with an indicated that one of said values is more preferred than the other, is to be construed as an implied statement that each intermediate value of said parameter, lying between the more preferred and less preferred of said alternatives is itself preferred to said less preferred value and also to each less preferred value and said intermediate value. 40 For all upper and/or lower boundaries of any parameters given herein, the boundary value is included in the value for each parameter. It will also be understood that all combinations of preferred and/or intermediate minimum and maximum boundary values of the parameters described herein in various embodiments of the invention may also be used to define alternative ranges for each parameter for various other embodiments and/or preferences of 45 the invention whether or not the combination of such values has been specifically disclosed herein.

All percentages are given in percent by weight, if not otherwise indicated. 50 Thus for example a substance stated as present herein in an amount from 0 to "x” (e.g. in units of mass and/or weight %) is meant (unless the context clearly indicates otherwise) to encompass both of two alternatives, firstly a broader alternative that the substance may optionally not be present (when the amount is zero) or present only in an de-minimus amount below that can be detected. A second preferred alternative (denoted by a lower PCT/EP2015/079049 wo 2016/091917 amount of zero in a range for amount of substance) indicates that the substance is present, and zero indicates that the lower amount is a very small trace amount for example any amount sufficient to be detected by suitable conventional analytical techniques and more preferably zero denotes that the lower limit of amount of substance is greater than or equal 5 to 0.001 by weight % (calculated as described herein).

It will be understood that the total sum of any quantities expressed herein as percentages cannot (allowing for rounding errors) exceed 100%. For example the sum of all components of which the composition of the invention (or part(s) thereof) comprises may, when 10 expressed as a weight (or other) percentage of the composition (or the same part(s) thereof), total 100% allowing for rounding errors. However where a list of components is non exhaustive the sum of the percentage for each of such components may be less than 100% to allow a certain percentage for additional amount(s) of any additional component(s) that may not be explicitly described herein. 15

The term "substantially” as used herein may refer to a quantity or entity to imply a large amount or proportion thereof. Where it is relevant in the context in which it is used "substantially” can be understood to mean quantitatively (in relation to whatever quantity or entity to which it refers in the context of the description) there comprises an proportion of at 20 least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially at least 98%, for example about 100% of the relevant whole. By analogy the term "substantially-free” may similarly denote that quantity or entity to which it refers comprises no more than 20%, preferably no more than 15%, more preferably no more than 10%, most preferably no more than 5%, especially no more than 2%, for example about 0% 25 of the relevant whole.

Unless the context clearly dictates otherwise the term molecular weight of a component and/or ingredient as used herein denotes weight average molecular weight (also denoted as Mw). Mw may be measured by any suitable conventional method known to those skilled 30 in the art for example by Gas Phase Chromatography (GPC); Gas Chromatography Mass Spectrometry (GC-MS), Size Exclusion Chromatography (SEC) and/or HPLC (high-performance liquid chromatography), HPLC, e.g. as described herein, is the preferred method to determined Mw. 35 As used herein, unless the context indicates otherwise, standard conditions means 1 atmosphere pressure (760 mm / Hg), ambient temperature (which denotes herein a temperature of 23°C ±2°) and where appropriate a relative humidity of 50% ±5% and/or an airflow of ^ (less than or equal to) 0.1 m/s. 40 Brief description of the drawings

Additional features and advantages of the present Invention are described in, and will be apparent from, the description of the presently preferred embodiments which are set out below with reference to the drawings in which: 45 Figure 1 shows the dissolution kinetics of products of the invention (Example 1) versus reference Examples 6 and 7.

Figure 2 shows a cross section image obtained by X-ray tomography analysis for Example 1.

Figure 3 shows a cross section image obtained by X-ray tomography analysis for Example 50 3.

Figure 4 shows a cross section image obtained by X-ray tomography analysis for Example 4.

Figure 5 shows a cross section image obtained by X-ray tomography analysis for Example 5. PCT/EP2015/079049 wo 2016/091917

Figure 6 shows a cross section image obtained by X-ray tomography analysis for Example 6.

Figure 7 shows a cross section image obtained by X-ray tomography analysis for Example 7. 5 Figure 8 shows coated product appearance for singles coated centres.

Figure 9 shows coated product appearance for bars made from coated centres agglomerates. 10 Preferably, the extruded product comprises 40 to 60 %, more preferably 55 to 60% by weight of total milk solids, the total amount of ingredients (i), (ii) and (iii) being 100%.

In another preferred embodiment, total milk solids in the extruded product of the invention consist of non-fat milk solids, more preferably skimmed milk powder. 15

Preferably, the extruded product of the invention comprises 30 to 65% more preferably 35 to 55%, most preferably 40 to 50% by weight of a bulking agent the total amount of ingredients (i), (ii) and (iii) being 100%, and usefully the bulking agent may be selected from the group consisting of: maltodextrin, glucose syrup, cocoa powder, potato starch and 20 mixtures thereof. 25 30 35 40 45 50

More preferably, the extruded product comprises 35 to 55%, even more preferably, 40 to 40% by weight of a filler (which forms a component of the bulking agent) the total amount of ingredients (i), (ii) and (iii) being 100%. Preferably, the extruded product of the invention comprises 1 to 10% more preferably 1 to 5% by weight of fat(s) the total amount of ingredients (i), (ii) and (iii) being 100%. Within the context of the present invention, the term “bulking ingredient” is to be understood as identifying an ingredient or a mixture of two or more ingredients which are added to provide bulk to the product and which are known to be suitable for use in nutrition. The bulking ingredient may be represented by low molecular weight molecules, high molecular weight molecules, fillers or mixtures thereof. Low molecular weight molecules are molecules with low molecular weight inferior to 100000 g/mol such as for example mono or disaccharides as well as hydrolysed starches. High molecular weight molecules are molecules with molecular weight higher than 100000 g/mol. Preferred, high molecular weight molecules may be starches (such as amylose and amylopectin macromolecules with a molecular weight (Mw) from 100000 to 100000000 g/mol) and/or other polysaccharides such as for example, fibres, carrageenan or gums. Within the context of the present invention, fillers are to be understood to be ingredients comprising molecules having supramolecular assembly and forming particles such as for example fruit flakes or cocoa powder. If fibres are present they are present in sufficient low amounts such that the overall properties of the product remains non-fibrous as defined herein. Molecular weights of ingredients that consist of a monodisperse pure compound can be calculated easily as a single value and for such moieties these are the molecular weights referred to herein. For ingredients that are macromolecules that comprise mixtures of different macromolecules of various sizes such as oligmers and/or polymers with different numbers of repeat units (i.e. mixtures with a polydispersity >1), their molecular weight is determined as an average molecular weight. For the purposes of the present invention the molecular weights stated herein are then weight average molecular weights (also denoted as Mw). Mw is experimentally determined e.g. as described herein. Any poly-, oligo-, di-, and/or monosaccharides known to be suitable for use in nutrition and PCT/EP2015/079049 wo 2016/091917 having a molecular weight less than 100000 g / mol may be incorporated into snacks of present invention as the low molecular weight component of the bulking ingredient.

Preferably, the low molecular weight component of the bulking ingredient may be selected from the group consisting of glucose, glucose syrup, lactose, maltose, trehalose, sucrose, galactose, glucose, fructose, mannose, ribose, maltodextrin(s) and mixtures thereof; more preferably from: glucose, glucose syrup, maltodextrin(s) and mixtures thereof. 10

In one useful embodiment, the low molecular weight component of the bulking agent may comprise, more usefully consist of, hydrolysed starchy material, more usefully such hydrolysed starchy material may have a DE of from 0 to 50, most usefully be maltodextrin, with a DE from 3 to 20.

Preferably the high molecular weight component of the bulking ingredient may be selected 15 from the group consisting of: starches, cereals flours, flours containing starch, fibres, carrageenan, gums (such as for example pectins, xanthan gum, arable gum, agar-agar, and/or alginate locust bean gum) and mixtures thereof; more preferably, from starch(es) and mixtures thereof.

The starch(es) may be selected from any nutritionally acceptable starch, such as amylose 20 starch and/or high amylose starch. The starch(es) may be from any suitable origin, for example, topioca starch, corn starch, cereal starch, potato starch and/or wheat starch. Starch(es) may also comprise starchy material that is material which is not pure starch, but the major component of which is starch. 25 In one useful embodiment, the high molecular weight component of the bulking agent may comprise, more usefully consist of, non-hydrolysed starch(es) for example high amylose starch. If a starchy material is used as the high molecular weight component, it may be in the form of flour, semolina or grits. Hence, the starch may comprise amylose, amylopectin and hydrolyzates thereof. In one preferred embodiment, the high molecular weight 30 component of the bulking ingredient is potato starch.

The high molecular weight bulking agent may comprise fibre in small amounts insufficient to effect the overall non-fibrous properties of the product. For example, soluble and/or nonsoluble fibre may be used. Similarly, a mix of fibres from different origin may be used. For 35 example, cellulose, hemicelluloses such as pectins, xylans, xyloglucans, galactomannans and beta -glucans, gums and mucilages may optionally be present in the snack. For example, inulin or its hydrolysate may be added.

Preferably, the filler is cocoa powder, fruit flakes, preferably banana flakes, vegetable flakes 40 or mixtures thereof.

In one embodiment, the product of the present invention is free of any high molecular weight component as part of the bulking ingredient which consists of low molecular weight ingredients, fillers or mixtures thereof. 45 50

In one preferred embodiment, the present invention provides an extruded product, such product comprising: (i) 30 to 70% w/w of total milk solids; (ii) 0 to 10% w/w of fat(s); (iii) 30 to 65% w/w of a bulking ingredient which is selected in the group consisting of: maltodextrin(s), glucose syrup, cocoa powder, potato starch and mixtures thereof.

In another preferred embodiment, the present invention provides an extruded product, such product comprising: PCT/EP2015/079049 wo 2016/091917 10 15 20 25 30 (i) 55 to 60% w/w of milk solids; (II) 0 to 5% w/w of fats; (ill) 35 to 55% w/w of a bulking ingredient selected from the group consisting of: maltodextrin, glucose syrup, cocoa powder, potato starch and mixtures thereof. In a further preferred embodiment, the present invention provides an extruded product, such product comprising; (i) 55 to 60% w/w of non-fat total milk solids; (ii) 1 to 5% w/w of fats; (iii) 35 to 55% w/w of a bulking ingredient selected from the group consisting of: maltodextrine, glucose syrup, cocoa powder, potato starch and mixtures thereof. In one embodiment, the extruded product according to the present invention may have a porosity equal to or higher than 60%. In a preferred embodiment, the extruded product according to the present invention has a porosity equal to or higher than 70%. In a further preferred embodiment, the extruded product according to the present invention has a porosity equal to or higher than 80%. In a still further preferred embodiment, he extruded product according to the present invention has a porosity from 80 and 95%. In one embodiment, the extruded product according to the present invention has mean wall thickness lower than 80 microns. In a further preferred embodiment, the extruded product according to the present invention has mean wall thickness equal to or lower than 75 microns. In a still further preferred embodiment, the extruded product according to the present invention has mean wall thickness equal to or lower than 60 microns. In one embodiment, the extruded product according to the present invention has mean mean cell size lower than 350 microns. In a further preferred embodiment, the extruded product according to the present invention has mean wall thickness equal to or lower than 300 microns. In one preferred embodiment, the extruded product according to the invention has a porosity equal to or higher than 70%, mean wall thickness lower than 80 microns and mean mean cell size lower than 350 microns. 35 The fat content in the product of the present invention may be provided by fats of any origin. For example, fats may derive from milk or from a vegetable or other animal source.

With respect to the mixture used in the process of the present invention, which is defined as comprising a specific amount of total milk solids, and a specific amount of fats, it is clear 40 to the skilled person that milk fats will also contribute to the total amount of fats and computed therein.

The ingredients of the snack may be selected from an unlimited range of possible sources. 45 The milk solids, for example, may be chosen from different milk fractions. For example, whole milk powder, skimmed milk powder, semi-skimmed milk powder, cream powder, casein, caseinate, sweet or acid whey powders, hydrolysed whey or casein powders, or further isolated milk components like CGMP (caseino glycomacropeptide), lactalbumine, lactoglobuline or other milk proteins may be used. Also milk sugar, lactose, and butter oil 50 may be included in the milk solids.

The snack may also comprise one or more ingredients conferring sweetness. Usually, ordinary sugar (sucrose) is used, but also others, like for example, glucose, fructose, or other sweet monosaccharides may be used as ingredients of the milk-based snack. The PCT/EP2015/079049 wo 2016/091917 sugar may be in a purified form or in form of molasses, maple sugar, raw sugar, brown sugar, honey, for example. Of course, also sweet disaccharides may be used like lactose, maltose sucrose and others. Also sugar substitutes may be used if appropriate such as sugar alcohols, for example sorbitol, and/or non-caloric sweeteners, for example 5 aspartame, stevia and saccharin.

Products of the present invention may be prepared with a high amount of milk proteins which can replace carbohydrates. Such products are particular desired by consumers with certain health problems. For example those who are glucose intolerant and/or diabetic may 10 avoid prolonged hyperglycemia when consuming such products of the invention.

If a liquid is used, also malt solution, caramel solution or another syrup or treacle may be used. If sweet carbohydrates are present, preferably, the extruded product comprises 0.5 to 10% of such sweet carbohydrates. More preferably, the extruded product comprises 1 to 15 5% sweet carbohydrates. 20

The extruded product of the present invention may also comprise salts, aromas and flavours. For example, the extruded product may comprises calcium carbonate, disodium phosphate, sodium caseinate, sodium chloride, just to mention a few.

Preferably, when the extruded product of the invention comprises salts, these are present in an amount of 0.05 to 5% w/w, preferably of 0.1 to 3% w/w.

Extruded products of the invention may also comprise other ingredients known to those 25 skilled in the art, for example ingredients that influence texture, crispiness, colour and/or any other physical characteristic of the snack.

Without wishing to be bound by any theory, the applicant believes that the vacuum-extruded products of the invention possess attributes described herein such as lightness, porosity 30 mean wall thickness and/or mean wall size that enable these products to melt quickly in the mouth. These attributes are measured by performing mechanical tests such as breaking force test and elastic modulus test as described in more detail in the experimental section below. 35 The relative speeds of melting in the mouth between the vacuum extruded products of the present invention and prior art high milk solid content extruded products was assessed by measuring the dissolution kinetics of the products by conduction at 37 degree C.

As reported herein, products of the invention showed a T50 lower than 10 s, preferably lower than 5 seconds. They also showed a T90 lower than 30 seconds, preferably lower 40 than 20 seconds. Products of the prior art showed T50 higher than 30 seconds and T90 higher than 100 seconds. These results confirm that vacuum extruded products of the present invention will melt more quickly in the-mouth compared to prior art products.

Preferably, the snack has a specific weight of 50 to 100 g/l and/or a water content of 1 to 45 4%.

In one embodiment, the uncoated snack comprises 40-60 g of non-fat milk solids per lOOg of product, hence equivalent to 400-500 ml of liquid skimmed milk. 50 For the preparation of the extruded product, usually more or less dry or powdered ingredients are mixed and then liquid ingredients and water may be added.

For example, the liquid or fluid components are added to the dry mixture in a first mixing section of an extruder. 10 PCT/EP2015/079049 wo 2016/091917

The extruder may be any extruder suitable to carry out the invention. For example, it may be a mono- or a twin screw extruder. Hence, a traditional food extruder may be used, while a twin screw extruder is preferred, for example a: BC45 Clextral extruder may be used.

Preferably, a rather big screw length of from about 800 to about 1200 mm is chosen in order to provide an adequate residence time of from about 5 to 50 s, for example.

Preferably, from three or four to about six or seven barrel heating zones are provided for. 10

In one preferred embodiment, the temperature of the heated barrel is from 80 to 150 ° C, preferably from 90 to140 °C

The die may have one or more circular openings with preferred diameter(s) of from 2 to 20 mm, more preferably of from 5 to 15 mm. 15 In a preferred embodiment of the present invention, the snack has the form of round-shaped particles, pellets or balls. The balls may have a diameter of 0.5 to 4 cm, preferably, 1 to 2.5 cm, for example, 1.4 to 1.7 cm. To this end, a cutting takes place immediately at the extruder outlet. Hence, the mass that is obtained by the extrusion process in the extruder is cut just at the moment when it 'extrudes' from the extruder. The step of cutting into pieces the 20 elongate, expanded thermoplastic mass product thus obtained (also referred to as a ‘rope’) may be carried out by a two or more blade cutter rotating adjacent to the die openings.

In general, the skilled person of food extrusion is easily able to select the extrusion die, a cutting device, if any, a collection system, if any, in order to obtain an end-product of any 25 desired shape and size.

At the end of the process of the invention, the water content of the product may be in the range of 1 to 6%, preferably 1.5 to 3%. 30 The extrusion step takes place under reduced pressure and for example the plastic mass is pushed through the die into a space at reduced pressure.

In a useful embodiment of the present invention, the pressure in the chamber after the die exit is reduced to less than 1013.25 mbar (< 1 atm. or < 760 mm / Hg) more usefully to a 35 pressure from 0.01 to 0.2 atm, most usefully from 0.02 atm. to 0.15 atm. Advantageously in a still other embodiment of the invention the pressure in the chamber into which the rope is extruded is from 10 to 200 mbar, more advantageously from 30 to 130 mbar.

The temperature of the space into which the mass is extruded may be adjusted to obtain 40 specific characteristics in the end product.

In a preferred embodiment of the present invention, the temperature in the chamber at reduced pressure after the die exit is between 40 and 80 degree C, preferably between 50 and 70 degree C. 45

If desired, however, the snack may be further processed to obtain for example a coated product.

In order to optionally coat the present snack product with a sugar based coating, a slurry 50 may be sprayed onto the snack product, for example. The slurry may comprise from 30 to 60% of sugar, up to 32% of whole milk powder, up to 60% of fruit pulp or concentrate, up to 10% of cocoa powder and added water up to a water content of from 20 to 30%, for example. 11 PCT/EP2015/079049 wo 2016/091917

In the slurry, the sugar may be sucrose, fructose, dextrose and/or raw cane sugar. A snack product of the invention may optionally be coated by spraying the product with a slurry having the composition disclosed above. Spraying may be carried out in a cylindrical 5 tumbler rotating around its generally horizontal axis and being provided inside with spraying nozzles. Preferably located in an upper part of the cylindrical internal space defined by the tumbler wall, such nozzles may spray the slurry downwards onto the tumbled snack product.

Then, the just coated snack product may be dried again to a residual water content of from 10 1.0 to 3% by weight on a belt drier with hot air, for example.

The snack may also be coated and/or enrobed with a chocolate coating. In this case, the snack as obtained after the extruding step and the optional cutting and drying step, may be cooled and coated with chocolate by panning, for example. The panning operation consists 15 of the application of successive chocolate layers after having cooled the preceding layer. In particular, melted chocolate may slowly be poured on the product in movement in a rotating panning equipment. Cool air (temperature of 10-22 degree C) may be blown on the surface of the product in movement. The chocolate fat crystallizes, hardens, and the operation may be repeated, so that different chocolate layers can be formed. Panning equipment is 20 supplied by Dumoulin, Driam, Nicomac for example. This kind of coating may be selected, for example, when extruded balls are to be coated. 25

The chocolate or chocolate-like coating to be applied on the extruded product centres of the present invention may be of any type, for example milk , dark or white chocolate or chocolate like compound.

In a preferred embodiment, the coating consists of white chocolate or chocolate-like compound. 30 The extruded product of the present invention may be optionally coated individually or in clusters represented by several individual products. In cases where the final product is represented by a cluster of individuals, such final product is usually prepared by further enrobing a cluster of individually enrobed extruded products. 35 Preferably, in an embodiment, the coated snack comprises 25 to 80% of coating, more preferably 35 to 75%, even more preferably 45 to 65% of coating. 40

The extruded product thus obtained, possibly coated, may be conditioned in a packing providing for its protection against humidity, such as a packing made of a film with aluminium foil.

The following examples are given by way of illustration only and in no way should be construed as limiting the subject matter of the present application. 45 Further embodiments of, preferences for and additional features of the invention are given in the claims.

Experimental Section 50 Porosity

Porosity as herein reported is defined as the porosity of the extruded piece and is further defined as the volume of cells divided by the total volume of the extruded piece 12 wo 2016/091917 PCT/EP2015/079049 10 15 20 25 30 35 40 45 ‘MCS’(Mean cell size) MCS as herein reported is defined as the average cell size in the extruded product. ‘MWT’ (Mean Wall Thickness) MWT as herein reported is defined as the average wall thickness, more specifically said wall thickness is defined as the thickness of the material between the cells in the extruded product. Determination of the internal structure of the products by microcomputed X-rav tomography and 3D image analysis Image acquisition X-ray tomography scans are performed with a 1172 Skyscan MCT (Kontich, Belgium) with a X-ray beam of 80kV and lOOuA. Scans are performed with the Skyscan software (version 1.5 (build 21 )A (Hamamatsu 10Mp camera), reconstruction with the Skyscan recon software (version 1.6.9.18) and 3D image analysis with CTAn software (version 1.14.4.1, 64-bit). Each product was placed in the X-ray tomography chamber. For a pixel size of 8um, the camera was set up at 2000x1048 pixels and samples were placed in the Near position. Exposure time was 295 ms. Scans were performed over 180°, the rotation step was 0.4° and the frame averaging was 8. The reconstruction of the dataset was performed over 900 slices in average, with the settings contrast at 0.005-0.10. Smoothing and ring artefact reduction were set up at 1 and 5, respectively. 3D analysis of the images 3D image analysis was performed on 16 urn per pixel reduced datasets over 450 slices. The analysis was performed as follow: The images were segmented at a grey level of 30. The volume of interest was selected within a piece of product. The porosity was then calculated as the ratio of the volume of voids in the product out of the product volume, the product volume being equal to the volume of interest defined above. The structure separation gave the products cells size distribution. The structure thickness gave the distribution of walls thickness. Mean cells size and mean walls thickness were calculated from the distributions. Determination of the dissolution kinetic of the products bv conductivity The dissolution kinetic of the products was performed by conductivity with a conductivimeter Meterlab (Radiometer Analytical SAS). Seven grams of product were dissolved in 400mL of deionized water heated at 37°C. The pieces of products are thrown in the water instantaneously thanks to a delivery tool. The frequency of conductivity measurements with a 12mm sensor was 0.75Hz. During the measurement, the dissolved pieces are mixed with a magnetic stirrer at 500rpm. A helix stirrer is also used at a speed of lOOrpm. The obtained curved gives the normalized conductivity of solubilized product in weight versus time. T50 and T90, in seconds, correspond to the time at which 50% and 90% of the product is solubilized, respectively. Other methods used and/or suitable for characterizing the parameters of the invention described herein are described below in Tables Ml and M2.

Quantitative methods (Table Ml) Dosage Method Standard Proteins content Dosage of total nitrogen content by combustion Dumas method Total starch Enzymatic method with alpha-amylase and amyloglucosidase AOAC 979.10 13 wo 2016/091917 PCT/EP2015/079049

Total sugars Lane Eynion method (Fehling reagents) applied after hydrolysis (include reducing sugars, sucrose and starch) AOAC 968.28 Dextrose Equivalent Oxydo-reduction titration (Lane Eynion method) giving the amount of reducing sugars present in starch derivatives, relative to dextrose (glucose), expressed as a percentage (dry basis) ISO 5377:1981 Mono and disaccharides (DP 1-2) HPLC (high-performance liquid chromatography)+Refractive index detection AOAC 977.2 Polysaccharides (DP 3-7) HPAEC (high-performance anion-exchange chromatography)+ Pulse amperometric detection N.A. Described by Brummer and Cui, 2005 Fibers content (including main traditional fibers (high molecular weight), excluding resistant starch and low molecular weight soluble dietary fibers) Enzymatic-gravimetric method AOAC 985.29

Methods for Mw profiles assessment of polysaccharides according to the degree of

Groups DP: degree of polymerization Method Detection Low molecular weights polysaccharides Mono and disaccharides (DP 1-2) HPLC (high-performance liquid chromatography) Described in AOAC 977.2 Refractive index Polysaccharides (DP 3-7) HPAEC (high-performance anion-exchange chromatography Described by Brummer and Cui, 2005 PAD (pulse amperometric detection) Maltodextrins (DP 6-40) SEC (size exclusion chromatography) Described by Chanvrier et al., 2015 Specific carbohydrate detection using orcinol sulfuric acid method High molecular weights polysaccharides Starch (DP > 500) SEC (size exclusion chromatography) after solubilization of starch in DMSO Described by Chanvrier et al., 2015 Specific carbohydrate detection using orcinol sulfuric acid method Gums/hydrocolloids (pectins, carrageenans...) SEC (size exclusion chromatography) Described by Hoffmann etal., 1996 Refractive index / multi-angle laser-light scattering (MALLS) 14 PCT/EP2015/079049 wo 2016/091917

Some of the above methods are described in more detail in the following references, the contents of which are hereby incorporated herein by reference

Brummer Y. and Cui S.W. (2005). Understanding carbohydrate analysis, p.67, in: Food Carbohydrate: Chemistry, Physical Properties and Applications, by CRC press, edited by Steve W. Cui. 10

Chanvrier H., Nordstrom Pillin C., Vandeputte G., Haiduc A., Leloup V., Gumy J.-C. (2015). Impact of extrusion parameters on the properties of rice products: a physicochemical and X-ray tomography study. Food Structure, in press (available online 28 June 2015). Hoffmann R. A., Russell A. L. and Gidley M.J. (1996). Molecular weight distribution of carrageenans: characterisation of commercial stabilisers and effect of cation depletion on depolymerisation, p. , in: Gums and Stabilizers for the Food Industry 8, Philips G.O., Williams P.A. and Wedlock D.J. eds, IRL Press, Oxford, p. 137-148. 15 Examples 1 to 5

Extruded products according to the present invention (Examples 1 to 5) where prepared according to the following procedure and recipes in Table 1 below. 20 Procedure:

Dry ingredients are mixed and fed to the Cleaxtral co-extruder at a rate of 80 kg/hr. (70-200 kg./h.). Liquids are pumped directly to the extruder: Oil, water, Syrup etc. In the cooking extrusion setup the dries and liquids are mixed, cooked and then the mixture exit through a die. The product, being extruded into a vacuum chamber of 100 millibar. The product 25 expands and is cut right at the die and kept under vacuum until full expansion and moisture loss occurs. The product exits the vacuum chamber through a double valve system that allow constant vacuum in the chamber. This product is ready to be coated or further processed.

The following table (Table a) summarizes operating parameters used during the process: able a

Extrusion conditions Example 1 Example 2 Example 3 Example 4 Example 5 product temperature rc) 123.1 127 127 122 122 screw speed (RPM) 320 320 350 340 350 feed rate Drymix (kg/h) 71 71 71 72 71 die diameter (mm) 10 10 10 10 10 number of dies 1 1 1 1 1 30 35 40 15 PCT/EP2015/079049

Ingredients Example 1 Example 2 Example 3 Example 4 Example 5 potato starch (%) 0 10 4.5 0 Maltodextrin total (%) 29.6 15.8 27.4 28.2 Skimmed milk powder (%) 51 53 48.9 50 52.5 glucose syrup (%) 16 15.9 15.9 17.78 15.9 calcium carbonate (%) 0 1.9 0 0 oil (%) 3.4 3.4 3.4 3.33 3.4 cocoa powder (%)_ 5.56 wo 2016/091917

Structure attributes for Examples 1 to 5 were determined as above described and are reported in Table 2 below:

Attribute Example 1 Example 3 Example 4 Example 5 Porosity (%) 88 89 81.5 85.9 Mean walls thickness (micron) 38 48 71.7 60.9 Mean cell size (micron) 300 268 324.7 251 MWT D50 (micron) 19.1 19.4 34.8 22.5 10

To assess the fast melt-in-the-mouth profile of the extruded products of the present invention, dissolution kinetics of the products by conductivity were determined as above described. Results are reported in Table 3 below:

Dissolution Kinetic Example 1 Example 2 Example 3 Example 4 Example 5 dissolution at 37°C T50 (in seconds) 2.8 2.4 2.75 4.45 2.9 T90 (in seconds) 10.2 15.4 16.7 21.7 9.9

Reference Examples 6. 7 15 A sample according to recipe and procedure described in W02003/030659, Example 1 was prepared (Example 6, extruded at room pressure). A sample prepared according to the same conditions but extruded under vacuum (extruded into a vacuum chamber of 100 millibar) was also prepared (Example 7). 16

Structure attributes for Examples 6 and reported in Table 4 below.

Attribute Example 6 Example 7 Porosity (%) 88.3 76.6 Mean walls thickness (micron) 88.2 80.6 Mean cell size (micron) 1002 561.1 MWT D50 (micron) 59.3 50.6 7 were determined as above described and are wo 2016/091917 PCT/EP2015/079049

To assess the fast melt-in-the-mouth profile of the extruded products of Examples 6 and 7, dissolution kinetics of the products by conductivity were determined as above described. Results are reported in Table 5 below. 10

Dissolution Kinetic Example 6 Example 7 dissolution at 37°C T50 (in seconds) 36.3 33.4 T90 (in seconds) 133.1 120.2 15

The data reported for extruded product according to the invention demonstrate that they have structural attributes which are different from the reference product of the prior art (Example 6) and that they achieve a much faster melt-in-the-mouth profile.

Additionally, comparison with Example 7 (corresponding to Example 6 when prepared with vacuum extrusion) demonstrates it is not the pure application of vacuum extrusion which provides the unique attributes of the product of the invention as Example 7 shows different structural attributes than Example 1 to 5 as well as a much longer dissolution Kinetic (comparable to that of Example 6). 20

Example 8 25

Centres produced as described in Example 1 were coated with white chocolate (around 30% weight of the centres) and then deposited into a mould. The mould was then cooled, for around 5 minutes, to set the shape of the bar and stick the centres together. The bar was then ejected from the mould and enrobed using the same white chocolate coating and using an air blower to remove excess chocolate and maintain the air gaps between the centres. The bar was then cooled to completely set it to give a product with a chocolate coverage of about 75% weight of the centres. (Fig. 9) 30

It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its attendant advantages. It is therefore intended that such changes and modifications be covered by the appended claims. 17

Claims (12)

1. Claims 1 A non-fibrous extruded product comprising: (i) 30% to 70% by weight of milk solids and/or solids derived from milk; (ii) optionally where present up to (from 0 to) 10% by weight of fat(s); (iii) 30% to 65% by weight of a bulking ingredient, wherein if the bulking ingredient comprises any component with Mw above 100000 g/mol such component(s) where present are present in a total amount less than or equal to 15% by weight; where all weight percentages are calculated with respect to the total weight of ingredients (i) to (iii), which total 100%;
2. 2. An extruded product according to claim 1, wherein the bulking agent is selected from the group consisting of: maltodextrin(s), glucose syrup, cocoa powder, potato starch and mixtures thereof.
3. 3. An extruded product according to claims 1 or 2 wherein the bulking agent is one or more maltodextrin(s).
4. 4. An extruded product according to any one of claims 1 to 3, wherein the bulking agent consists of low molecular weight ingredients, fillers and/or mixtures thereof.
5. 5. An extruded product according to any one of claims 1 to 4 wherein total milk solids consist of non-fat milk solids.
6. 6. An extruded product according to any one of claims 1 to 5 wherein the bulking agent comprises an high molecular weight component which is present in an amount less than or equal 10% by weight of total ingredients (i) to (iii).
7. 7. An extruded product according to any one of claims 1 to 6 wherein the extruded product has a porosity greater than or equal to 70%; a mean wall thickness less than 80 microns; and a mean cell size less than 350 microns.
8. 8. An extruded product according to any one of claims 1 to 7, which is coated.
9. 9. An extruded product according to any one of claims 1 to 8, which is a sweet snack.
10. 10. A process for obtaining an non-fibrous extruded product, comprising: a) extruding a mixture comprising: (i) 30% to 70% by weight of milk solids and/or solids derived from milk; (ii) optionally where present up to (from 0 to) 10% by weight of fat(s); (iii) 30% to 65% by weight of a bulking ingredient, wherein if the bulking ingredient comprises any high molecular weight component(s) where present they are present in a total amount less than or equal to 15% by weight; b) applying a reduced pressure less than ambient pressure at the die exit.
11. 11. A non-fibrous extruded product obtained and/or obtainable by a process as claimed in claim 10.
12. 12. Use of ingredients (i), (ii) and (iii), in the manufacture of a non-fibrous extruded product, these ingredients comprising: (i) 30% to 70% by weight of milk solids and/or solids derived from milk; (ii) optionally where present up to (from 0 to) 10% by weight of fat(s); (iii) 30% to 65% by weight of a bulking ingredient, wherein if the bulking ingredient comprises any component with Mw above 100000 g/mol such component(s) where present are present in a total amount less than or equal to 15% by weight; where all weight percentages are calculated with respect to the total weight of ingredients (i) to (iii), which total 100%.