Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Definitions

• the invention relates to a manufacturing process for the production of a fat-based confectionery product comprising a lipid-fibre powder.
• the invention relates to the use of a lipid-fibre powder having between 30 to 80wt% of oil or fat (by weight of total lipid- fibre powder) and 20 to 70wt% of a fruit and/or vegetable fibre (by weight of total lipid-fibre powder), wherein the fibre is characterized by having a rate of hydration between 15 to 500 cP/min and preferably wherein the oil or fat has a solid fat content (SFC) at 20°C below 12 wt%.
• SFC solid fat content
• Fats and oils are often added in foods to provide nutrition, taste/aroma, texture, specific processing role, and/or to drive consumers liking. Current trends are toward healthier fats; usually reflected in lower SFA, TFA, and minimally processed (e.g. non-hydrogenated, non- interesterified) fats or oils. Replacing hard fats e.g. with healthier oils is however not trivial. Issues in processing or consumer-related complains may arise.
• the powdered lipid-fibre has a good flow-ability with flow-ability index (FFC) above 1.8 at 23°C;
• the powdered lipid-fibre keeps a powdered structure even at high temperature e.g. up to 120°C;
• the present invention provides in a first aspect a process for the production of a fat-based confectionery comprising a lipid-fibre powder comprising between 30 to 80wt% of an oil or fat (by weight of total lipid-fibre powder) and 20 to 70wt% of a fibre (by weight of total lipid-fibre powder), the process comprising the steps of:
• step b) Drying the mixture of step a);
• the fibre is characterized by having a rate of hydration between 15 to 500 cP/min and preferably wherein the oil or fat has a solid fat content (SFC) at 20°C below 12 wt%.
• SFC solid fat content
• a fat-based confectionery product obtainable by process comprising the production of a lipid-fibre powder having between 30 to 80 wt% of an oil or fat (by weight of total lipid-fibre powder) and 22 to 60wt% of a fibre (by weight of total lipid-fibre powder) comprising the steps of:
• step b) Drying the mixture of step a);
• the fibre is characterized by having a rate of hydration between 15 to 500 cP/min and preferably wherein the oil or fat has a solid fat content (SFC) at 20°C below 12 wt%.
• SFC solid fat content
• lipid-fibre powder comprising between 30 to 80% of oil or fat (by weight of total lipid-fibre powder) and 20 to 70wt% of fibre (by weight of total lipid-fibre powder), wherein the fibre is characterized by having a rate of hydration between 15 to 500 cP/min, can be obtained which can now solve the requirement to achieve the necessary attributes:
• the powdered lipid-fibre of the invention has good flow-ability (FFC above 1.8 at 23°C); preferably no added emulsifier or added protein needed;
• the present invention pertains to a process for the production of a lipid-fibre powder comprising between 30 to 80wt% of an oil or fat (by weight of total lipid-fibre powder) and 20 to 70wt% of a fibre (by weight of total lipid-fibre powder), the process comprising the steps of:
• step b) Drying the mixture of step a);
• the fibre is characterized by having a rate of hydration between 15 to 500 cP/min and preferably wherein the oil or fat has a solid fat content (SFC) at 20°C below 12 wt%.
• SFC solid fat content
• “Lipid-fibre powder” preferably has a particle size distribution with a median diameter Dv50 in the range of 15 to 5000 pm, preferably in the range of 20 to 5000 pm, preferably in the range of 30 to 3000 pm, preferably in the range of 30 to 1500 pm, preferably in the range of 40 to 1500 pm, preferably in the range of 40 to 1000 pm, preferably in the range of 50 to 1000 pm, preferably in the range of 80 to 1000 pm, preferably in the range of 80 to 700 pm, preferably in the range of 100 to 700 pm, preferably in the range of 150 to 700 pm, preferably in the range of 150 to 500 pm.
• “lipid-fibre powder” has a water activity below 0.50, preferably below 0.40, preferably below 0.35, more preferably below 0.30, more preferably below 0.25, more preferably below 0.20.
• the particle size Dv50 is used in the conventional sense as the median of the particle size distribution. Median values are defined as the value where half of the population resides above this point, and half resides below this point.
• the Dv50 is the size in microns that splits the distribution with half above and half below this diameter.
• the particle size distribution may be measured by laser light scattering, microscopy or microscopy combined with image analysis. For example, the particle size distribution may be measured by laser light scattering. Since the primary result from laser diffraction is a volume distribution, the Dv50 cited is the volume median.
• Oil or fat of the present invention preferably has a solid fat content (SFC) at 20°C below 12 wt%, preferably has a solid fat content (SFC) at 20°C between 0 to 12 wt%, preferably has a solid fat content (SFC) at 20°C between 0 to 10 wt%, preferably has a solid fat content (SFC) at 20°C between 0 to 8 wt%, preferably has a solid fat content (SFC) at 20°C between 0 to 6 wt%.
• the oil or fat of the present invention preferably has a solid fat content (SFC) at 20°C below 6 wt%. Oil is liquid at a temperature of 25°C, preferably at a room temperature of 20°C.
• Sunflower oil has a solid fat content (SFC) at 20°C of 0.
• Olive oil has a solid fat content (SFC) at 20°C of 0.
• Palm fat has a solid fat content (SFC) at 20°C between 20 to 65.
• the solid fat content shows that according to the invention palm fat is excluded as it is solid at a temperature of 25°C, preferably at room temperature of 20°C.
• the oil or fat is selected from the group consisting of sunflower oil, rapeseed oil, linseed oil, flaxseed oil, cotton seed oil, primrose oil, peanut oil, soy oil, olive oil, insect fat, algal oil, safflower oil, corn oil, rice bran oil, sesame oil, hazelnut oil, avocado oil, almond oil, walnut oil hemp oil, macadamia, other nut oils, cardamom oil, coffee oils, pumpkin seed oil, argan oil, grapeseed oil or a combination thereof.
• the above oils may be optionally hydrogenated (partially or fully) and optionally inter-esterified. However, it is preferred to not process the oils from a consumer view point.
• the oil can contain one or more liposoluble compounds; such as for example plant polyphenols, fatty acids, such as n-3 fatty acids, n-6 fatty acids, vitamins, aromas, flavours, antioxidants, other active ingredients.
• Preferred antioxidants include ascorbic acid, ascorbyl palmitate, citric acid, rosmarin extract, BHA (Butylated hydroxyanisole), BHT (Butylated hydroxytoluene), mixed tocopherol, and EDTA (Ethylenediaminetetraacetic acid).
• sunflower oil may be (% by weight): Conventional oil or high linoleic acid: 14.0% ⁇ Oleic acid ⁇ 43.1 %, Mid Oleic: 43.1 % ⁇ Oleic acid ⁇ 71.8%, High oleic: 71.8% ⁇ Oleic acid ⁇ 90.7%, Ultra/Very-high oleic, 90.7 ⁇ oleic acid.
• safflower oil conventional oil: 8.4% ⁇ Oleic acid ⁇ 21.3%; and High oleic: 70.0% ⁇ Oleic acid ⁇ 83.7%.
• high oleic acid variants of the following oils are available, soybean oil (70.0% ⁇ Oleic acid ⁇ 90.0%), rapeseed oil (70.0% ⁇ Oleic acid ⁇ 90.0%), olive oil (70.0% ⁇ Oleic acid ⁇ 90.0%), canola (70.0% ⁇ Oleic acid ⁇ 90.0%), and algae oil (80.0% ⁇ Oleic acid ⁇ 95.0%).
• the liquid oil may be medium-chain triglycerides, preferably triglycerides where the fatty acids have an aliphatic tail of 6-12 carbon atoms.
• These oils may be obtained from coconut oil, palm kernel oil or milk.
• the lipid-fibre powder comprises oil or fat in an amount in the range of 40 to 78% (by weight of the lipid-fibre powder), preferably between 45 to 78%, preferably between 50 to 78%, 55 to 78%, 60 to 78% (by weight of the lipid-fibre powder).
• the powder is oil or fat.
• Fiber according to this invention is characterized by having a rate of hydration between 15 to 500 cP/min, preferably 25 to 400 cP/min, preferably 50 to 350 cP/min.
• fibre having a rate of hydration between 0.250 to 8.333 cP/sec, preferably 0.417 to 6.666 cP/sec, preferably 0.833 to 5.833 cP/sec.
• Rate of hydration is defined as the time required for the fibre to interact with water and swell resulting an increase in viscosity.
• fibre is a water insoluble dietary fibre, preferably a water insoluble vegetable and/or fruit dietary fibre.
• It is preferably selected from at least one of pea, lentil, fava bean, lupin, chick pea, black bean, potato, carrot, sugar beet, beetroot, pumpkin, kale, psyllium, oat bran, maize bran, rice bran, barley bran, citurs, apple, wheat bran, cocoa, blackcurrant, spent grain, fibres from microorganisms and combinations of these.
• the at least one fibre comprises a fibre selected from pea, cocoa, blackcurrant, spent grain, wheat bran or combinations thereof, most preferably cocoa and thereof.
• the cocoa fibre is derived from cocoa husk or cocoa bean shells, optionally roasted.
• the cocoa fibre may be prepared by known methods and the source is not particularly limited.
• Fibre preferably has particle size with median diameter Dv50 in the range of 5 to 400 pm, preferably in the range of 10 to 400 pm, preferably in the range of 15 to 400 pm, preferably in the range of 20 to 400 pm, preferably 25 to 375 pm, preferably 30 to 350 pm; preferably 35 to 300 pm.
• the lipid-fibre powder comprises fibre in an amount in the range of 22 to 60% (by weight of the lipid-fibre powder), preferably between 22 to 55%, preferably between 22 to 50%, preferably 22 to 45%, preferably 22 to 40% (by weight of the lipid-fibre powder).
• the powder is oil or fat.
• water is added at a weight ratio of fibre to water between 1 :2.5 and 1 :35, preferably between 1 :3 and 1 :30, preferably between 1 :3.5 and 1 :30, preferably between 1 :3.5 and 1 :25, preferably between 1 :3.5 and 1 :20.
• Dietary fibre consists of the remnants of the edible plant cell, polysaccharides, lignin, and associated substances resistant to digestion (hydrolysis) by human alimentary enzymes.
• the lipid-fibre powder of the present invention does not include any emulsifier, added proteins or combinations thereof.
• emulsifier is selected from the group consisting of egg yolk, lecithin, mustard, soy lecithin, sodium phospates, sodium stearoyl lactylate, diacetyl tartaric ester of monoglyceride (DATEM), polyglycerol-polyricinoleate (PGPR), monoglyceride and mono-diglyceride or a combination thereof.
• protein is selected from the group consisting of milk and/or whey proteins, soy proteins, pea proteins, caseinate, egg albumen, lyzozyme, gluten, rice protein, corn protein, potato protein, pea protein, skimmed milk proteins or any kind of globular and random coil proteins as well as combinations thereof.
• the drying step can be carried out by any commonly known drying technique such as air drying, oven drying, ventilation, spray drying, vacuum drying, bed drying, microwave-vacuum drying, infrared radiation drying or combinations thereof.
• the drying temperature is between 50 to 120°C, preferably between 50 to 1 10°C, preferably between 60 to 100°C, preferably between 60 to 90° C.
• Milling is a process that breaks solid materials into smaller pieces by grinding, crushing, or cutting. Milling can be carried out by any commonly known milling techniques such as roll mill, hammer mill, chopper mill, ball mill, SAG mil, rod mil or combinations thereof.
• lipid-fibre As it is shown within the experimental part independently of the mixing sequence of the fibre, oil or fat, and water a powdered lipid-fibre can be obtained after drying.
• the viscosity of this mixture is higher due to the swelling of the fibre. Therefore adding oil or fat to the fibre-water-suspension needs a longer mixing time or a higher mixing shear rate to obtain a homogenous fibre-lipid-water mixture.
• the fibre and oil or fat is mixed first and water is added afterwards and further mixed. This process sequence has the advantage that the resulting lipid-fibre-water-suspension ensures a better homogenous mixture in less time or lower mixing shear rate.
• Flow-ability means flow properties on how easily a powder flows.
• Flow-ability (ff c ) is quantified as the ratio of consolidation stress to unconfined yield strength a c according to “Schulze, D. (2006). Flow properties of powders and bulk solids. Braunschweig/Wolfenbuttel, Germany: University of Applied Sciences.”
• flow-ability (ff c ) of the lipid-fibre powder is at least 1.8 at 23°C, preferably between the range of 1.8 to 12 at 23°C, preferably between the range of 1.9 to 10 at 23°C, preferably between the range of 1.9 to 8 at 23°C, preferably between the range of 1.9 to 6 at 23°C.
• Such fat-based confectionery product can preferably be a chocolate products (as defined herein), more usefully be chocolate or a chocolate compound.
• compositions of the invention that comprises a cocoa solids content of from 25% to 35% by weight together with a milk ingredient (such as milk powder) may be informally referred to herein as‘milk chocolate’ (which term also encompasses other analogous chocolate products, with similar amounts of cocoa-solids or replacements therefor).
• milk chocolate which term also encompasses other analogous chocolate products, with similar amounts of cocoa-solids or replacements therefor.
• compositions of the invention that comprises a cocoa solids content of more than 35% by weight up to 100% (i.e. pure cocoa solids) may be informally referred to herein as‘dark chocolate’ (which term also encompasses other analogous chocolate products, with similar amounts of cocoa-solids or replacements therefor).
• cocoa butter denotes any product (and/or component thereof if it would be a product) that meets a legal definition of chocolate in any jurisdiction and also include product (and/or component thereof) in which all or part of the cocoa butter (CB) is replaced by cocoa butter equivalents (CBE) and/or cocoa butter replacers (CBR).
• CBD cocoa butter equivalents
• CBR cocoa butter replacers
• cocoa solids which include cocoa liquor/mass, cocoa butter and cocoa powder
• cocoa solids which include cocoa liquor/mass, cocoa butter and cocoa powder
• chocolate product denote chocolate, compound and other related materials that comprise cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replacers (CBR) and/or cocoa butter substitutes (CBS).
• CBD cocoa butter
• CBE cocoa butter equivalents
• CBR cocoa butter replacers
• CBS cocoa butter substitutes
• chocolate product includes products that are based on chocolate and/or chocolate analogues, and thus for example may be based on dark, milk or white chocolate.
• any one chocolate product may be used to replace any other chocolate product and neither the term chocolate nor compound should be considered as limiting the scope of the invention to a specific type of chocolate product.
• Preferred chocolate product comprises chocolate and/or compound, more preferred chocolate product comprises chocolate, most preferred chocolate product comprises chocolate as legally defined in a major jurisdiction (such as Brazil, EU and/or US).
• compositions or masses that respectively comprise chocolate product, chocolate and compound as component(s) thereof in whole or part. Depending on their component parts the definitions of such compositions and/or masses may of course overlap.
• chocolate product confectionery denotes any foodstuff which comprises chocolate product and optionally also other ingredients and thus may refer to foodstuffs such confections, wafers, cakes and/or biscuits whether the chocolate product comprises a choco- coating and/or the bulk of the product.
• Chocolate product confectionery may comprise chocolate product in any suitable form for example as inclusions, layers, nuggets, pieces and/or drops.
• the confectionery product may further contain any other suitable inclusions such as crispy inclusions for example cereals (e.g. expanded and/or toasted rice) and/or dried fruit pieces.
• the chocolate product of the invention may be used to mould a tablet and/or bar, to coat confectionery items and/or to prepare more complex confectionery products.
• inclusions according to the desired recipe may be added to the chocolate product.
• the product of the invention will have the same recipe and ingredients as the corresponding composition and/or mass while in other instances, particularly where inclusions are added or for more complex products, the final recipe of the product may differ from that of the composition and/or mass used to prepare it.
• the chocolate product confectionery product comprises a substantially solid moulded choco-tablet, choco-bar and/or baked product surrounded by substantial amounts of chocolate product.
• These products are prepared for example by substantially filling a mould with chocolate product and optionally adding inclusions and/or baked product therein to displace chocolate product from the mould (so-called wet shelling processes), if necessary further topping up the mould with chocolate product.
• the chocolate product forms a substantial or whole part of the product and/or a thick outside layer surrounding the interior baked product (such as a wafer and/or biscuit laminate).
• Such solid products where a mould is substantially filled with chocolate are to be contrasted with products that comprise moulded thin chocolate shells which present different challenges.
• a mould is coated with a thin layer of chocolate, the mould being inverted to remove excess chocolate and/or stamped with a cold plunger to define the shell shape and largely empty the mould.
• the mould is thus coated with a thin layer of chocolate to which further ingredients and fillings may be added to form the interior body of the product.
• chocolate product confectionery as used herein can readily be replaced by and is equivalent to the term chocolate confectionery as used throughout this application and in practice these two terms when used informally herein are interchangeable. However, where there is a difference in the meaning of these terms in the context given herein, then chocolate confectionery and/or compound confectionery are preferred embodiments of the chocolate product confectionery of the present invention, a preferred embodiment being chocolate confectionery.
• Preferred chocolate product confectionery may comprise one or more -ingredients, for example selected from the group consisting of: chocolate product(s), compound product(s), chocolate coating(s) and/or compound coating(s).
• the products may comprise uncoated products such as choco-bar(s) and/or choco-tablet(s) with or without inclusions and/or products coated with chocolate product such as coated biscuits, cakes, wafers and/or other confectionery items. More preferably and/or alternatively any of the aforementioned may comprise one or more cocoa butter replacer(s) (CBR), cocoa-butter equivalent(s) (CBE), cocoa-butter substitute(s) (CBS) and/or any suitable mixture(s) thereof.
• CBR cocoa butter replacer
• CBE cocoa-butter equivalent
• CBS cocoa-butter substitute(s)
• the cocoa butter (CB) may be replaced by fats from other sources.
• Such products may generally comprise one or more fat(s) selected from the group consisting of: lauric fat(s) (e.g. cocoa butter substitute (CBS) obtained from the kernel of the fruit of palm trees); non-lauric vegetable fat(s) (e.g. those based on palm or other specialty fats); cocoa butter replacer(s) (CBR); cocoa butter equivalent(s) (CBE) and/or any suitable mixture(s) thereof.
• Some CBE, CBR and especially CBS may contain primarily saturated fats and very low levels of unsaturated omega three and omega six fatty acids (with health benefits). Thus in one embodiment in chocolate product confectionery of the invention such types of fat are less preferred than CB.
• One embodiment of the invention provides a multi-layer product optionally comprising a plurality of layers of baked foodstuff (preferably selected from one or more wafer and/or biscuit layers, and/or one or more fillings layers there between with at least one coating layer located around these layers foodstuff, the coating comprising a chocolate product of or prepared according to the invention.
• a further embodiment of the invention provides a chocolate product confectionery product, further coated with chocolate (or equivalents thereof, such as compound) for example a praline, chocolate shell product and/or chocolate coated wafer or biscuit any of which may or may not be layered.
• the chocolate coating can be applied or created by any suitable means, such as enrobing or moulding.
• the coating may comprise a chocolate product of or prepared according to the invention.
• Another embodiment of the invention provides a chocolate product confectionery product of and/or used in the present invention, that comprises a filling surrounded by an outer layer for example a praline, chocolate shell product.
• the foodstuff comprises a multi-layer coated chocolate product comprising a plurality of layers of wafer, chocolate product, biscuit and/or baked foodstuff, with filling sandwiched between them, with at least one layer or coating being a chocolate product (e.g. chocolate) of the invention.
• the multi-layer product comprises a chocolate product confectionery product (e.g. as described herein) selected from sandwich biscuit(s), cookie(s), wafer(s), muffin(s), extruded snack(s) and/or praline(s).
• An example of such a product is a multilayer laminate of baked wafer and/or biscuit layers sandwiched with filling(s) and coated with chocolate.
• Baked foodstuffs used in the invention may be sweet or savoury.
• Preferred baked foodstuffs may comprise baked grain foodstuffs which term includes foodstuffs that comprise cereals and/or pulses.
• Baked cereal foodstuffs are more preferred, most preferably baked wheat foodstuffs such as wafer(s) and/or biscuit(s).
• Wafers may be flat or shaped (for example into a cone or basket for ice-cream) and biscuits may have many different shapes, though preferred wafer(s) and/or biscuit(s) are flat so they can be usefully be laminated together with a confectionery filling of the invention (and optionally a fruit based filling).
• More preferred wafers are non-savoury wafers, for example having a sweet or plain flavour.
• a non-limiting list of those possible baked foodstuffs that may comprise chocolate compositions that comprise chocolate product of and/or used in the present invention are selected from: high fat biscuits, cakes, breads, pastries and/or pies; such as from the group consisting of: ANZAC biscuit, biscotti, flapjack, kurabiye, lebkuchen, leckerli, macroon, bourbon biscuit, butter cookie, digestive biscuit, custard cream, extruded snacks, florentine, garibaldi gingerbread, koulourakia, kourabiedes, Linzer torte, muffin, oreo, Nice biscuit, peanut butter cookie, polvoron, pizzelle, pretzel, croissant, shortbread, cookie, fruit pie (e.g. apple pie, cherry pie), lemon drizzle cake, banana bread, carrot cake, pecan pie, apple strudel, baklava, berliner, bichon au citron and/or similar products.
• ANZAC biscuit biscotti, flapjack, kurabiye, lebku
• the fat based confectionery material, preferably chocolate compositions, of the present invention comprises at least 1.0% by weight, preferably at least 2.0% by weight, more preferably at least 4.0% by weight, and even more preferably at least 5.0% lipid-fibre powder by weight of the composition.
• the preferred maximum amount of lipid-fibre powder present in the fat based confectionery material, preferably chocolate compositions, of the present invention is less than 40.0% by weight, preferably not more than 30.0% by weight, not more than 25.0% by weight, or not more than 20.0% by weight or not more than 15.0% by weight or lipid-fibre powder by weight of the confectionery. For example, between 1.0wt% and 40.0wt% of the confectionery material or between 2.0wt% and 15wt%.
• the fat based confectionery material, preferably chocolate compositions, of the present invention comprises at least 10.0% by weight, preferably at least 13.0% by weight, more preferably at least 15.0% by weight, and even more preferably at least 17.0% cocoa butter by weight of the composition.
• the preferred maximum amount of cocoa butter present in the fat based confectionery material, preferably chocolate compositions, of the present invention is less than 45.0% by weight, preferably not more than 35.0% by weight, not more than 30.0% by weight, or not more than 25.0% cocoa butter by weight. For example, between 10.0wt% and 45.0wt% of the confectionery material.
• the fat based confectionery material, preferably chocolate compositions, of the present invention comprises at least 10.0% by weight, preferably at least 13.0% by weight, more preferably at least 15.0% by weight, and even more preferably at least 17.0% cocoa mass by weight of the composition.
• the preferred maximum amount of cocoa mass present in the fat based confectionery material, preferably chocolate compositions, of the present invention is less than 35.0% by weight, preferably not more than 30.0% by weight or not more than 25.0% cocoa mass by weight. For example, between 10.0 wt% and 35.0wt% of the confectionery material.
• the present invention provides a composition comprising between 1.0wt% and 40.0wt% lipid powder, between 10.0wt% and 45.0wt% cocoa butter and 10.0 wt% and 35.0wt% cocoa mass.
• the fat based confectionery material preferably chocolate compositions, of the present invention preferably contain other ingredients used in chocolate production, for example other ingredients selected from the group consisting of a milk ingredient (e.g. milk non-fat milk solids, powder - optionally full cream, skimmed or semi-skimmed, milk fat), crystalline sugar, an emulsifier (e.g. lecithin, polyglycerol polyricinoleate and ammonium phosphatide) and combinations thereof.
• the crystalline sugar may be present in an amount of 10.0-60.0wt% of the confectionery composition.
• the milk powder may be present in an amount of 0.0-40.0wt% of the confectionery composition.
• the milk fat may be present in an amount of 0.0-10.0wt% of the confectionery composition.
• the emulsifier may be present in an amount of 0.0-1.0wt% of the confectionery composition.
• the present invention provides a fat-based confectionery product comrpising: between 1.0wt% and 40.0wt% lipid-fibre powder;
• the above percentages equate to 100wt% of the fat-based confectionery product.
• the total sum of any quantities expressed herein as percentages cannot (allowing for rounding errors) exceed 100%.
• the sum of all components of which the composition of the invention (or part(s) thereof) comprises may, when expressed as a weight (or other) percentage of the composition (or the same part(s) thereof), total 100% allowing for rounding errors.
• 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.
• substantially 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 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.
• 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% of the relevant whole. Preferably, where appropriate (for example in amounts of ingredient) such percentages are by weight.
• Fibre was mixed with oil in a Thermomix TM5 (Vorwerk &Co. KG). Mixing speed was set to speed 3. Mixing was performed at room temperature for 5 minute, until homogenous slurry was obtained. Subsequently, water was gradually added to the mixture while mixing parameters were maintained. Mixing was maintained for another 3 minute. The slurry was then spread onto a baking pan; slurry thickness was maintained between 5 and 10 mm, then dried in Rational Self Cooking Centre Electric Combination Oven SCC202E (Rational AG, Germany). Drying was carried out for 12 h at 70 °C with 30% fan speed.
• the value for rate of hydration is determined by subtracting the final viscosity value from the initial viscosity value and then divided by the time, i.e. 10 min.
• the rate of hydration is determined by subtracting the maximum viscosity from the initial viscosity values and then divided by the time to reach this maximum viscosity value.
• Example 2-8 Comp process without added water and process with added water
• Examples 6-8 have been prepared according to the process of example 1 (water added) resulting in an oil powder.
• the induction period of example 6 is defined as the period (measured in hours) during which no oxidative, volatile components are generated under certain defined conditions.
• the induction period is determined based on ISO method 6886:2006; Rancimat/Oxidative Stability Instrument; at 100.0 ⁇ 0.1 °C; 3.85 ⁇ 0.1 g powdered oil, airflow: 10.0 l/h.
• Example 6 has an induction period of 58 hours, wherein the corresponding standard sunfower oil has an induction period of 38 hours.
• Examples 9 to 16 show that the rate of hydration of fibre should be between 15 to 500 cP/min to obtain an oil powder.
• a chocolate recipe was tested: with 55% cocoa by mass including the powdered oil of the invention.
• the powdered oil was prepared with 2 oils: hemp oil and avocado oil and using 2 types of fibre: cocoa fibre and carrot fibre
• the powder was prepared as above with a 1 to 1 ratio with the fibre for both avocado and hemp oils and carrot fibre. Cocoa fibre was only tested with avodao oil. Chocolate samples with a high oleic sunflower oil and carrot fibre at 3: 1 ratio were also tested.
• the use of the fat powder was found to control bloom, even with the use of healthier oils.
• the texture of the products was found to not be dry or grainy and comparable to traditional chocolates.
• an avocado oil-containing chocolate from the UK and an hazelnut-oil containing filled chocolate from France were purchased and assessed. Both commercially available chocolates displayed substantial bloom despite both being “fresh” (i.e. 2-3 months old maximum). Additionally, the avocado oil-containing chocolate was found to have a very dry and crumbly texture. Accordingly, the present invention affords the incorporation of healthier oils without impacting the texture and bloom properties.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Inorganic Chemistry (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Botany (AREA)
• Confectionery (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

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• 2020
  • 2020-04-29 EP EP20721604.5A patent/EP3962284A1/de active Pending
  • 2020-04-29 WO PCT/EP2020/061897 patent/WO2020221802A1/en unknown

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