EP4326083A1

EP4326083A1 - Low-calorie aerated confectionary product comprising erythritol

Info

Publication number: EP4326083A1
Application number: EP22719372.9A
Authority: EP
Inventors: Milan VALACH; André van der Schaaf; Ieme Blondeel; Katarina JAKOVLJEVIC
Original assignee: Cloetta Holland BV
Current assignee: Cloetta Holland BV
Priority date: 2021-04-23
Filing date: 2022-04-25
Publication date: 2024-02-28
Also published as: WO2022225398A1; NL2028057B1

Abstract

The present invention concerns a low-calorie aerated confectionary product having a soft texture that is stable over time. The confectionary product according to the invention comprising erythritol, glycerol and a gelling agent, wherein the weight ratio glycerol to erythritol is in the range of 8/2 – 2/8, at least 50 wt% of the confectionary product is glycerol and erythritol and the erythritol content is at least 12 wt%. The invention further concerns the use of erythritol for the manufacture of an aerated low-calorie confectionary product, and a process for the manufacture of such products.

Description

Low-calorie aerated confectionary product comprising erythritol

Field of the invention

[0001] The present invention relates to the field of confectionary products, in particular to aerated low-calorie confectionary products comprising erythritol, the manufacturing processes of confectionary products, and to the use of erythritol and/or glycerol for the manufacture of aerated confectionary products comprising erythritol.

Background art

[0002] There are numerous types of confectionery products, including hard and chewy candy. It is generally known that providing confectionery products having unique flavours and health benefits can lead to enhanced consumer appreciation. Confectionary products with low calories, e.g. sugar- free products, are therefore an important class of products from a health perspective. In such confectionery products, sugar is typically replaced by polyols such as isomalt and sorbitol, which have an undesirable laxative effect. Consumption of a reasonable but not excessive amount of chewy candy could therefore already lead to gastrointestinal discomfort. The extensive use of polyols in chewy confectionary products is undesirable because of this laxative effect, since chewy confectionary products are typically consumed in larger quantities than hard candy. Providing satisfactory low-calorie chewy confectionary products thus remains a challenge in the field.

[0003] Erythritol is considered a promising alternative to other polyols, since erythritol exhibits less gastrointestinal discomfort. Erythritol is absorbed by the body and secreted via the urinary tract, which avoids gastrointestinal discomfort associated with other polyols, which are not absorbed by the body. Furthermore, erythritol does not provide any calories to the consumer and does not cause tooth decay, such that two major health concerns of the consumption of sugar-containing confectionery products are avoided when erythritol is used as sweetener. Nevertheless, due to its high tendency to crystallize, erythritol tends to make a grainy or hard product. Erythritol-containing confectionery products are known from e.g. WO 01/60167, US 2010/0112142 and WO 2019/125171.

[0004] It remains a challenge to mimic the highly appreciated structure of soft, chewy confectionary products containing sugar (so-called mainstream textures), in a low-calorie or even sugar-free product. Confectionary products with a caloric content of below 200 kcal / 100 g are either too hard or too liquid and thus do not have a mainstream texture. Because of the problems described above, to date no soft aerated low-calorie confectionary products have been developed. The present invention provides in this need.

Summary of the invention

[0005] The inventors have developed an aerated confectionary product having an exceptionally high erythritol content, while having a mainstream texture that is well appreciated by the consumer. The aerated confectionary product according to the invention has an exceptionally low caloric content of below 180 kcal / 100 g, and is typically sugar-free. The invention further comprises a process for the manufacture of the aerated confectionary product according to the invention, the use of erythritol for the manufacture of an aerated confectionary product and the use of glycerol for the manufacture of an aerated confectionary product comprising erythritol.

[0006] In particular, the invention can be defined according to these preferred embodiments.

1 . An aerated confectionary product comprising erythritol, glycerol and a gelling agent, wherein:

- the weight ratio glycerol to erythritol is in the range of 8/2 - 2/8;

- at least 50 wt% of the confectionary product is glycerol and erythritol;

- the erythritol content is at least 12 wt%.

2. The aerated confectionary product according to embodiment 1 , wherein the erythritol content is in the range of 15 - 40 wt% of the total weight of the confectionary product; and/or the glycerol content is in the range of 10 - 75 wt% of the total weight of the confectionary product.

3. The aerated confectionary product according to embodiment 1 or 2, which has a caloric content of below 180 kcal per 100 g, preferably in the range of 75 - 150 kcal per 100 g.

4. The aerated confectionary product according to any one of embodiments 1 - 3, wherein the confectionary product has a soft structure that remains stable over a time period of at least 6 months, preferably at least 12 months.

5. Use of glycerol for the manufacture of an aerated low-calorie confectionary product having a soft structure that is stable over time, wherein the confectionary product has an erythritol content of at least 12 wt% and the caloric content is below 180 kcal per 100 g.

6. The use according to embodiment 5, wherein the use is for increasing the softness of the confectionary product and/or increasing the shelf-life of the confectionary product.

7. The use according to embodiment 5 or 6, wherein the use is for preventing crystallization of erythritol.

8. Use of erythritol for the manufacture of an aerated low-calorie confectionary product having a soft structure that is stable overtime, wherein the erythritol content of the confectionary product is at least 12 wt% and the caloric content is below 180 kcal per 100 g.

9. A process for the manufacture of an aerated confectionary product having an erythritol content of at least 12 wt%, comprising:

(a) blending a dry component, comprising erythritol, and a wet component to dissolve the dry component and to obtain a blended mixture, wherein the wet component comprises water and glycerol, wherein the blend comprises at least 50 wt% of a mixture of glycerol and erythritol in a weight ratio glycerol to erythritol in the range of 8/2 - 2/8, and the blend comprises a gelling agent;

(b) subjecting the blended mixture to aeration;

(c) optionally supplementing the aerated mixture with additives such as colorants, sweetening agents, flavouring agents and/or acids;

(d) molding and optionally drying the aerated and optionally supplemented mixture to obtain a molded confectionary unit;

(e) optionally coating or enrobing the molded product, to obtain the aerated confectionary product. 10. The process according to embodiment 9, wherein the erythritol content in the dry component is in the range of 15 - 40 wt% of the combined dry weight of the dry and wet components, preferably in the range of 20 - 35 wt%.

11. The process according to embodiment 9 or 10, wherein the glycerol content in the dry component is in the range of 10 - 75 wt% of the combined dry weight of the dry and wet components, preferably in the range of 30 - 60 wt%.

12. The process according to any one of embodiments 9 - 11 , wherein the ratio of glycerol to erythritol in the dry component is in the range of 2/1 - 1/2.

13. The process according to any one of embodiments 9 - 12, wherein the confectionary product has a caloric content of below 180 kcal per 100 g, preferably in the range of 75 - 150 kcal per 100 g.

14. The process according to any one of embodiments 9 - 13, wherein the confectionary product has a soft structure that remains stable for at least 6 months, preferably during at least 12 months.

15. The process according to any one of embodiments 9 - 14, wherein the additives are selected from sweeteners, flavourings, colourings, glazing agents, acids and emulsifiers.

16. The aerated confectionary product obtainable by the process according to one of embodiments 9 - 15. Detailed description

[0007] The present invention concerns an aerated confectionary product comprising erythritol, as well as a process for the manufacture of the aerated confectionary product according to the invention. The invention further concerns the use of erythritol for the manufacture of an aerated confectionary product and the use or glycerol for the manufacture of an aerated confectionary product comprising erythritol. Everything defined herein for the aerated confectionary product according to the invention equally applies to the aerated confectionary product obtained by the process according to the invention, and vice versa. Likewise, everything defined for the aerated confectionary product according to the invention and the process according to the invention equally applies to the uses according to the invention.

Confectionary product

[0008] Thus, in a first aspect, the invention concerns an aerated confectionary product comprising erythritol. The aerated confectionary product according to the invention has a soft texture, is easy to chew, and maintains that texture for a period of at least 12 months, yet has an exceptionally high erythritol content of at least 12 wt% and may even be above 25 wt%. The aerated confectionary product according to the invention can be defined as obtainable by the process according to the invention. Alternatively, the aerated confectionary product according to the invention can be defined compositionally and structurally as below. Most preferably, the aerated confectionary product according to the invention is defined as obtainable by the process according to the invention and compositionally and structurally as below. [0009] In the context of the present invention, a “confectionary product” refers to a sweet preparation, intended to satisfy the craving for sweet snacks (munchy moment). The confectionery market according to the present invention could be classified as sugar confectionery, which typically also encompasses sugar-free variants. A confectionary product in the context of the present invention could also be referred to as sweets or candy.

[0010] The confectionary product according to the invention is aerated. Aeration is well-known in the field of confectionary products. The aeration technique transforms liquid into a foam by incorporating a certain volume of air within the form in the form of finely divided bubbles. Aeration leads to an increase in volume and a decrease in density and modifies the texture and organoleptic properties of the product.

[0011] The confectionary product according to the invention is typically soft and chewy. In the context of the present invention, chewy confectionary products are chewable by the consumer without breaking. Chewy confectionary products are distinct from brittle products (hard candy), which break upon chewing in many small fragments. The soft aerated confectionary products may also be referred to as “marshmallows”. The skilled person will appreciate that although the presence of a coating, in particular a hardcoating, may impart some brittleness to the product, the product as a whole is not considered brittle, since the characteristics of the dough to a much larger extent than those of the coating determine the overall texture and mouthfeel of the product. The characteristics of chewiness of the product thus in particular apply to the dough.

[0012] The confectionary product according to the invention is “sugar-free” or “sugarless”. Thus, the product is substantially free from sugar. Herein, “sugar” refers to readily digestible monomeric or dimeric carbohydrates, such as sucrose, glucose, fructose, maltose, lactose. A claim that a food product is sugar-free (or similar claims that have the same meaning for the consumer) subject to legal regulations, which may differ between jurisdictions. For example in the EU, such a claim may only be made where the product contains no more than 0.5 g of sugars per 100 g or 100 ml (REGULATION (EC) No 1924/2006). Thus, in one embodiment, sugar-free means that the confectionary product according to the invention contains at most 0.5 g of sugars per 100 g total weight of the product, preferably at most 0.2 g per 100 g, more preferably at most 0.1 g per 100 g, most preferably 0 g per 100 g.

[0013] In a preferred embodiment, the confectionary product according to the invention is fully dissolvable, which refers to products that leave no undissolvable residue in the mouth upon consumption. Such fully dissolvable confectionary products are known in the art. Thus, in one embodiment, the confectionary product according to the invention is not a chewing gum. In one embodiment, fully dissolvable means that less than 1 wt% of the original product remains in solid form in the mouth after 5 minutes of chewing, preferably already after 2 minutes of chewing. The present invention is particularly suitable for fully dissolvable products, as those are typically consumed in larger quantities than chewing gum is. The negative side-effects of polyols other than erythritol are thus more pronounced in fully dissolvable chewy products.

[0014] The present invention is applicable to uncoated and coated confectionary products. Uncoated products typically are single-wrapped. In a preferred embodiment, the confectionary product according to the invention is coated, preferably soft-coated, hard-coated, pan-coated and/or sanded. Such coated confectionary products are known in the art. If the product is uncoated, the product could be shape-instable at a certain moisture content. The product could release moisture, dehydrating and becoming too hard for consumption.

[0015] The aerated confectionery product has to meet specific requirements to be able to offer a good quality product to the consumer during the entire shelf-life of the product. The texture of the confectionary product according to the invention is stable overtime.

Composition

[0016] The composition of the aerated confectionary product is defined in wt%, based on total weight of the confectionary product including water.

[0017] The aerated confectionary product according to the invention comprises at least 12 wt% erythritol. Such high erythritol content is unprecedented in the art for aerated confectionary product having a soft texture. Preferably, the erythritol content is above 20 wt%, more preferably above 25 wt%. Typical erythritol content are below 40 wt% or even below 35 wt%, such that the preferred erythritol content is in the range of 15 - 40 wt%, more preferably in the range of 20 - 35 wt%. The inventors surprisingly found that erythritol at a high content of 12 wt% or more, or even 15 wt% of more, did not significantly crystallize in the candy mass. Prior art candies with such high erythritol content crystallize and thus offer hard candies. The combination of glycerol, the gelling agent and the aeration step avoided crystallization and gave the soft texture even above 12 wt% or even above 15 wt% erythritol.

[0018] The aerated confectionary product according to the invention further comprises glycerol. Typically, the glycerol content is in the range of 10 - 75 wt% of, preferably in the range of 30 - 60 wt%. The presence of glycerol, was found to be beneficial for the texture of the confectionary product, and enabled to increase the erythritol content of the confectionary product. The inventors found that glycerol prevents the erythritol from crystallizing, which contributes - together with the aeration - to the soft texture. The combined content of glycerol and erythritol in the confectionary product is at least 50 wt%, preferably 60 - 90 wt%, more preferably 70 - 85 wt%. The weight ratio of glycerol to erythritol in the confectionary product is in the range of 8/2 - 2/8, preferably in the range of 8/2 - 4/6, more preferably in the range of 7/3 - 1/2. In an especially preferred embodiment, the aerated confectionary product comprises 20 - 26 wt% erythritol and 50 - 60 wt% glycerol. [0019] The combined use of erythritol and glycerol enables the reduction of the caloric content of the confectionary product. Typically, the caloric content is below 180 kcal / 100 g, preferably below 150 kcal / 100 g, even more preferably below 135 kcal / 100 g. The caloric content is normally above 75 kcal / 100 g, or even above 80 kcal / 100 g, such that the preferred caloric content is in the range of 75 - 150 kcal / 100 g, more preferably in the range of 80 - 135 kcal / 100 g.

[0020] It is preferred that the confectionary product according to the invention comprises little or no further polyols, except for erythritol and glycerol, such as at most 5 wt%, preferably at most 2 wt%, most preferably at most 0.1 wt% of polyols otherthan erythritol and glycerol. In a particularly preferred embodiment, the confectionary product does not comprise xylitol. [0021] The aerated confectionary product according to the invention further comprises a gelling agent. Gelling agent are used as texturizer and any gelling agent known in the art may be used. Typically, the gelling agent is a hydrocolloid. Suitable gelling agents include gums (e.g. alginic acid or alginate, agar, locust bean gum, gum arabic, guar gum, gellan gum, xanthan gum, carrageenan), pectins, starch (e.g. modified starch) and proteins (e.g. gelatin). The gelling agent may be selected from the group consisting of gelatin, potato protein gellan gum, xanthan gum, pectin, carrageenan, cellulose gum, gum Arabic, modified starch or combinations thereof. Preferably, the gelling agent is protein-based, such as gelatin. In one embodiment, gelatin is used as gelling agent. The gelling agent is preferably present in an amount of 3 - 25 wt%, preferably 5 - 20 wt%, most preferably 8 - 15 wt%.

[0022] The confectionary product according to the invention may further comprises an aerating agent. Aerating agents are known in the art to facilitate the aeration step. The aerating agent is preferably protein-based, such as potato protein or a plant-based protein is used as gelling agent, such as hydrolysed vegetable protein. The gelling agent is preferably present in an amount of 0 - 10 wt%, preferably 0.5 - 5 wt%.

[0023] The confectionary product according to the invention may comprise one or more additives as commonly used in the art, including sweeteners, flavourings, colourings, glazing agents, acids and emulsifiers. Any such additives as known in the art may be employed. Preferably, at least one additive selected from sweeteners, flavourings, colourings and acids is present, more preferably at least two or three from the list are present.

[0024] Preferably, the additives are low in calorie or even do not contribute to the caloric content of the product. Glazing agents can be used as known in the art, e.g. in the coating of the confectionary product according to the invention to provide a desirable appearance. Flavourings and/or colourings can be used as known in the art, in order to provide the desired appearance and taste. Typically, a sweetener such as stevia is used, although the amount thereof can be small. Additionally or alternatively, an acid may be present as flavouring, in order to improve the fruity flavour profile of the confectionary product. Citric acid is preferably used as acid. Typically, the combined content of the additives present in the confectionary product according to the invention is in the range of 0 - 5 wt%, preferably 0.1 - 2 wt %, more preferably 0.5 - 1 .2 wt%.

[0025] The confectionary product according to the invention typically comprises substantial amounts of water, as is common for marshmallow-type candy. The water content in the final product may be in the range of 5 - 30 wt%, preferably 8 - 25 wt%, more preferably 10 - 20 wt%. These moisture contents sets the confectionary product according to the invention apart from other confectionary products, such as toffees, nougats and hard or hard boiled confectionary product, which typically have a moisture content below 5 wt%. These water contents provide the optimal balance between softness (lower water content would give harder texture) and avoiding stickiness (higher water content would give undesirable stickiness).

[0026] In a preferred embodiment, the confectionary product according to the invention consists of erythritol, glycerol, a gelling agent, and optionally one or more additives selected from sweeteners, flavourings, colourings, glazing agents, acids and emulsifiers, and optionally water. [0027] Preferably, the confectionary product according to the invention is sugar-free, meaning that the sugar content is at most 0.5 wt%, preferably the sugar content is 0 wt%. On the other hand, the confectionary product according to the invention may be high in protein, more preferably high in plant-based protein. Proteins may be present in the form of gelatin and/or plant-based gelling agent, hydrolysed plant proteins, sweetener (Stevia). Although proteins add to the calories of the final confectionary product, high-protein confectionary products are desirable in the current market. The present invention thus also provides erythritol based high-protein confectionary products.

Texture

[0028] The confectionary product according to the invention has a mainstream texture, meaning that it is not softer than a soft marshmallow and not harder than a winegum. This is a marked difference with known low-calorie gels and hard confectionary product containing erythritol. The resulting texture stays soft and easy to chew during shelf life of at least 6 months, preferably of at least 12 months, or even at least 24 months. The texture of the confectionary product according to present invention is best described as marshmallow-like, having a continuous solid matrix wherein tiny gas bubbles are entrapped in the form of a foam. The hardness of the confectionary product is typically in the range of 3 - 90 kPa (or kN/m²), preferably in the range of 5 - 50 kPa.

[0029] The softness of the texture can be analysed according to example 2. In a preferred embodiment, the confectionary products according to the invention exhibit a resistance force in the range 0 - 1 N, preferably in the range of 0.1 - 0.5 N. Such low resistance forces are indicative of a soft texture, where only very little resistance occurs when the product is compressed. These resistance forces are measured with a cylindrical probe of 6 mm diameter at a compression depth at 3.5 mm. Furthermore, it is preferred that the resistance force exhibits a symmetrical profile, meaning that the resistance force is equal for compressing (movement of the probe inwards) and expanding (movement of the probe outwards). A symmetrical resistance force profile is indicative of the product returning to its original state after compression. A symmetrical resistance force profile may be defined as the resistance during the inward movement being 75 - 125 %, preferably 90 - 110 %, of the resistance during the outward movement for the entire compression depth.

[0030] The soft texture of the confectionary product according to the invention is remarkable, given the high erythritol content. Even more surprising is that this texture can be maintained for a shelf- life of 12 months or even longer. Where erythritol normally tends to crystallize rapidly, leading to hard texture, especially at concentrations above 15 wt%, the confectionary product according to the present invention remains soft for a prolonged time. Without being bound to a theory, it is believed that the combination of erythritol with glycerol, together with the aeration step, afford such a stable soft texture. This combination for the first time affords a confectionary product with the desired low calories (in view of the high erythritol content) and desired soft texture with long shelf-life (in view of the combination with glycerol). Hence, the present invention also concerns the use of glycerol for the manufacture of a confectionary product comprising erythritol, in particular for increasing the softness of the product for a long shelf-life. The use is especially for avoiding the crystallization of erythritol and the accompanying hardening of the confectionary product. [0031] The confectionary product according to the invention is not a chewing gum. Hence, the confectionary product typically does not contain substantial amounts of insoluble or inert compounds as known in the art, such as less than 5 wt% insolubles, preferably less than 1 wt% insolubles, most preferably no insolubles at all. In a preferred embodiment, the confectionary product according to the invention is not a chocolate product, meaning that the product preferably does not comprise chocolate and/or an ingredient derived from cacao.

[0032] In one embodiment, the confectionary product is obtainable by the process according to the invention, as further defined below. The inventors found that the quality of the product (structure or texture) was improved by virtue of this process, especially in view of the aeration step (b).

Process

[0033] In a second aspect, the present invention concerns a process for the manufacture of a confectionary product, comprising at least the following steps: (a) blending a dry component, comprising erythritol, and a wet component to dissolve the dry component and to obtain a blended mixture, wherein the wet component comprises water and glycerol, wherein the blend comprises at least 50 wt% of a mixture of glycerol and erythritol in a weight ratio glycerol to erythritol in the range of 8/2 - 2/8, and the blend comprises a gelling agent; (b) subjecting the blended mixture to aeration;

(d) molding and optionally drying the aerated and optionally supplemented mixture to obtain a molded confectionary unit; (e) optionally coating or enrobing the molded product, to obtain the aerated confectionary product.

[0034] In one embodiment, the process comprises a step (e) of coating the confectionary products (also referred to as “units”). The confectionary product is obtained in step (d), or in step (e) in case step (e) is performed. The obtained confectionary product is preferably the confectionary product according to the invention as defined above. The obtained confectionary products may further be packaged.

[0035] In one embodiment, step (b) is performed directly following step (a), without any significant further alterations to the blended mixture obtained in step (a). In one embodiment, step (c) is performed directly following step (b), without any significant further alterations to the aerated mixture obtained in step (b). In one embodiment, step (d) is performed directly following step (c), without any significant further alterations to the supplemented mixture obtained in step (c). In one embodiment, step (d) is performed directly following step (b), without any significant further alterations to the aerated mixture obtained in step (b). In one embodiment, step (e) is performed directly following step (d), without any significant further alterations to the molded unit obtained in step (d). Step (a) Blending

[0036] In step (a), all or the major part of the ingredients of the confectionary product are blended. Some additional ingredients may also be added in step (c). The blending of step (a) is common in the art of confectionary product manufacture, and involves mixing of a dry component and a wet component to dissolve the dry component and to obtain a blended mixture. The blending or mixing of step (a) may be performed in any way known in the art. Blending may be performed in a closed or open dissolution tank, which may be equipped with heating means capable of heating the blending product to the desired temperature. Step (a) is usually performed at a temperature in the range of 5 - 80 °C, preferably in the range of 10 - 60 °C, more preferably in the range of 10 - 40

°C and for a duration of 1 - 60 minutes. Higher temperatures are typically not preferred, since the gelling capacity of the gelling agent, such as gelatin, is reduced at these elevated temperatures. [0037] The dry component comprises erythritol. This may be all of the major part of the erythritol that is present in the final confectionary product. Some additional erythritol may also be added during the coating step (e), wherein the coating may contain erythritol. The amount of erythritol in the dry component is preferably such that the erythritol content is in the range of 15 - 40 wt%, preferably in the range of 20 - 35 wt%, of the combined dry weight of the dry and wet components. [0038] The wet component comprises water, glycerol and a gelling agent. The amount of glycerol in the wet component is preferably such that the glycerol content is in the range of 10 - 75 wt%, preferably in the range of 30 - 60 wt%, of the combined dry weight of the dry and wet components.

[0039] The blending of step (a) affords a blended mixture which is aerated in step (b). The blended mixture typically makes up at least 90 or even 95 wt% of the total weight of the final product, the remainder coming from the optional additives and the optional coating. The blended mixture often contains more water than the final product, which is in part lost during the drying of step (d).

Step (b) Aerating

[0040] In step (b), the blended mixture is subjected to aeration. Aeration of blended mixtures is well-known in the field of confectionary product manufacture, and is for example employed in the manufacture of marshmallows. Any such type of aeration can be used in the context of the present invention. Aeration may for example be accomplished by means of a homogenization mixer.

[0041] Aeration may be performed with any gas known to be suitable in this respect, such as air, nitrogen, CO2 and NO, preferably air. Step (b) is usually performed at a temperature in the range of 5 - 80 °C, preferably in the range of 10 - 60 °C, more preferably in the range of 10 - 40 °C, and for a duration of 1 - 60 minutes. Aeration may be performed at atmospheric pressure or at higher pressure using a pressurized vessel.

Step (c) Supplementing

[0042] If desired, further ingredients are additives known in the art of confectionary product manufacture, may be supplemented to the aerated mixture in step (c). Alternatively, some ingredients may be supplemented to the confectionary product prior to aeration of step (b). The amount and type of additives depends on the desired characteristics of the final confectionary product, and the skilled person is capable of identifying the desired additives, if any. The supplementation may be performed in any way known in the art.

[0043] Suitable additives may be selected from sweeteners, flavourings, colourings, glazing agents, acids and emulsifiers. Any such additives as known in the art may be employed. Preferably, at least one additive selected from sweeteners, flavourings, colourings and acids is present, more preferably at least two or three from the list are present. Preferably, the additives are low in calorie or even do not contribute to the caloric content of the confectionary product. Flavouring agents and colorants can be used according to the desired characteristics of the final product. Typically, a sweetener such as stevia is used. If present, Stevia is typically added before the aeration of step (c).

Step (d) - Molding and drying

[0044] In step (d), the aerated mixture, optionally after being supplemented in step (c), is subjected to a molding step, wherein individual candies are formed from the mass of the aerated mixture. Such a molding step is common in the art of confectionary product manufacture and may be performed in any way known in the art. For example, the viscous aerated mixture is filled in molds such as silicon or starch molds and then dried.

[0045] Drying may be performed next, which typically occurs when the products are within the molds. In case gelatin is used as gelling agent, a dry step is usually not required. It is normally enough to cool the formed products to stabilize the shapes. The molded, formed and optionally dried candies are subsequently demolded as part of step (d), to obtain a base product.

Step (e) - Coating

[0046] In a preferred embodiment, the confectionary product according to the invention comprises a coating. If present, the coating typically constitutes 0.5 - 10 wt%, preferably 0.8 - 3 wt%, of the total weight of the confectionary product according to the invention. The units may be soft coated, hard coated and/or sanded. Such coatings and coating techniques are known in the art and may be applied as deemed fit by the skilled person. Such a coating step may also be referred to as dusting, and may include any type of coating known in the art, such as starch, dry polyols. Coatings may be applied as powder or small crystals, but also as coating solution (e.g. saturated solution of polyol, preferably erythritol, in water) which is subsequently dried.

[0047] The coating preferably has a relative moisture content of at most 5 wt%, preferably at most 1 wt%. The coating preferably comprises polyols, including erythritol. Although less crucial in the coating, it is preferred that some hydrocolloid is present, but typically a smaller amount than in the aerated mixture. Based on dry weight, the coating preferably comprises (a) 70 - 100 wt%, more preferably 80 - 99.9 wt%, most preferably 90 - 99.5 wt% erythritol. The coating may further comprise additives, such as glazing agents, flavourings and/or colourings. Any flavouring and colouring known in the art to be suitable in coatings of confectionary products can be used. Any glazing agent known in the art to be suitable in coatings of confectionary products can be used. In one embodiment, the coating consists of erythritol and optionally glazing agents, flavourings and/or colourings. The components of the coating recited above may be present in a soft coating and/or a hard coating as known in the art.

[0048] The process can advantageously be performed in existing confectionary product production lines for marshmallow production.

[0049] All steps of the process according to the invention are in general commonly employed in the manufacture of confectionary products. The skilled person is perfectly capable of performing these steps. The inventive merit of the present invention resides in the composition of the blended mixture, which contains substantial amounts of erythritol and glycerol, in combination with the aeration step, which provide the desired texture and shelf-life of the confectionary product. The formation of brittle products, that is typically associated with the presence of erythritol, could be completely avoided as such, enabling the formation of the soft chewy confectionary product according to the invention.

Description of the figures

[0050] Figure 1 is a picture of the hemispherical products obtained in Example 1.

[0051] Figure 2 shows the results of the texture analysis of Example 2 at a compression depth of 3.5 mm. Herein, “Ery foam” refers the product obtained in Example 1 . For Pandy fish, Pandy hearts and Kulort mix the left-hand y-axis (non-aerated products) applies, and for Tweek foam and Ery foam the right-hand y-axis (aerated products) applies.

[0052] Figure 3 shows the results of the texture analysis of Example 2 at a compression depth of 7.0 mm. Herein, “Ery foam” refers the product obtained in Example 1 .

Examples

[0053] The following examples are intended to illustrate the invention.

Example 1: Manufacture of confectionary products according to the invention [0054] A confectionary product according to the invention was prepared as follows. A dry component was prepared by blending 50 wt% glycerine, 32 wt% erythritol, 18 wt% water and 0.04 wt% stevia while applying some heat to dissolve all components. A wet component was prepared by dissolving 25 wt% gelatin in 75 wt% water. A blended mixture was prepared by blending the dry component and the wet component in a weight ratio of 69.3 to 29.5 at 50 °C. The mixing was performed at low speed for 2 - 3 min and at high speed for 10 min to aerate the blended mixture. Subsequently, 0.2 parts of a colorant (carmine red), 0.2 parts of a flavouring agent (strawberry flavour) and 0.8 parts acid (citric acid) was added to the aerated mixture (to a total of 100 parts). The mixed blend was then transported to a depositor for manual molding in hemispherical silicon molds or in square starch molds. The molded units were dried at room temperature until a water content of 16-17 wt% was reached. The total drying time was about 2 h. The units were removed from the molds and subjected to a coating step. In the coating step 99 wt% of a demolded unit was manually coated with 1 wt% of a coating composition consisting of 100 wt% erythritol powder. The water activity of final product was determined below 0.61.

[0055] The composition of the final product was as follows: [0056] The obtained confectionary product had a total caloric content of only 143 kcal per 100 g.

It contains no sugar and no polyols other than glycerol and erythritol. A picture of the obtained hemispherical products is given in Figure 1. All products were well appreciated by a test panel, and maintained the shape and texture for at least 1 year of storage at normal conditions. The texture of the square products was further analysed in example 2.

Example 2: Texture analysis

[0057] The texture of the square products of example 1 was further analysed and compared to some commercially available products. The resistance force upon compression of the products was tested using a standard texture analyser (Stable Micro Systems, model TAHDi), equipped with measuring cell 250 Newtons. All compress test were performed with cylindrical testing probe P6 (diameter 6 mm, flat at the bottom), that first compresses the product, at a probe speed of 1.0 mm/s (for compression, inward movement), and then decompresses the product at a probe speed of 2.0 mm/s (for expansion, outward movement). The maximal compression depth was set at 3.5 mm or 7.0 mm, depends on products dimensions. The results presented here are obtained after analysis of 10 pieces from each tested sample.

[0058] The results are depicted in Figure 2 (compression depth 3.5 mm) and Figure 3 (compression depth 7.0 mm), and some relevant values are presented in the tables below:

[0059] The results show that the confectionary products according to the invention have the softest structure, i.e. they show lowest resistance when compressed. Also, the confectionary products according to the invention are the only ones showing a symmetrical resistance, meaning that after compression the product returns to the original form during the decompression stage of the test. IN other words, the product pushes with the same force against the probe during the inward movement of the probe and during the outward movement of the probe. The other products showed significantly less resistance during the outward movement, indicating that the product remained in a compressed form and did not decompress or expand again.

Claims

- the weight ratio glycerol to erythritol is in the range of 8/2 - 2/8;

- at least 50 wt% of the confectionary product is glycerol and erythritol;

- the erythritol content is at least 12 wt%.

2. The aerated confectionary product according to claim 1 , wherein the erythritol content is in the range of 15 - 40 wt% of the total weight of the confectionary product; and/or the glycerol content is in the range of 10 - 75 wt% of the total weight of the confectionary product.

3. The aerated confectionary product according to claim 1 or 2, which has a caloric content of below 180 kcal per 100 g, preferably in the range of 75 - 150 kcal per 100 g.

4. The aerated confectionary product according to any one of claims 1 - 3, wherein the confectionary product has a soft structure that remains stable over a time period of at least 6 months, preferably at least 12 months.

6. The use according to claim 5, wherein the use is further for increasing the softness of the confectionary product and/or increasing the shelf-life of the confectionary product.

7. The use according to claim 5 or 6, wherein the use is further for preventing crystallization of erythritol.

(b) subjecting the blended mixture to aeration;

(e) optionally coating or enrobing the molded product, to obtain the aerated confectionary product.

10. The process according to claim 9, wherein the erythritol content in the dry component is in the range of 15 - 40 wt% of the combined dry weight of the dry and wet components, preferably in the range of 20 - 35 wt%.

11 . The process according to claim 9 or 10, wherein the glycerol content in the dry component is in the range of 10 - 75 wt% of the combined dry weight of the dry and wet components, preferably in the range of 30 - 60 wt%.

12. The process according to any one of claims 9 - 11 , wherein the ratio of glycerol to erythritol in the dry component is in the range of 2/1 - 1/2.

13. The process according to any one of claims 9 - 12, wherein the confectionary product has a caloric content of below 180 kcal per 100 g, preferably in the range of 75 - 150 kcal per 100 g-

14. The process according to any one of claims 9 - 13, wherein the confectionary product has a soft structure that remains stable for at least 6 months, preferably during at least 12 months.

15. The process according to any one of claims 9 - 14, wherein the additives are selected from sweeteners, flavourings, colourings, glazing agents, acids and emulsifiers.

16. The aerated confectionary product obtainable by the process according to one of claims 9 -