EP4580413A1 - A filling composition - Google Patents

Abstract

The present invention relates to a filling composition which comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improved bake stability compared to an equivalent composition without the second emulsifier. The present invention provides a food that comprises the filling composition. The present invention also provides use of a second emulsifier to improve the bake stability of the composition.

Description

A FILLING COMPOSITION

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No. 22193024.1, filed August 30, 2022, which is incorporated by reference herein in its entirety.

FIELD OF THE INVENTION

[0002] The present invention relates to a food, particularly a bakery product. In particular, the invention relates to a filling composition.

BACKGROUND

[0003] Use of filling (including toppings, inclusions, coating, etc.) compositions in food manufacture is popular due to the variety of foods, tastes and textures that can be created. Different types of fillings are available. However, they typically have a relatively high fat content and, as such, may be referred to as fat-based compositions (e.g., fat-based filling compositions or "fat fillings" for short). These fat-based compositions are often used in or with bakery products. In addition to the fat-based composition, such products typically comprise a dough component (such as a puff pastry dough, a biscuit dough, or any other kind of bakery dough) with the fat-based composition typically having a different texture, colour and/or taste profile than the dough component.

[0004] Bake stability of these fat-based compositions, also referred to as heat resistance or heat stability, remains a problem in the food industry. Bake stability is the retention of the composition' s shape, colour and texture during baking.

[0005] When exposed to high baking temperatures, fat-based compositions with a low bake stability will lose their original shape: they might be deformed, might flow out and so on. Also, the original texture is affected, and an initially smooth/creamy and soft composition will turn into a grainy/crumbly and harder composition after baking, which results in a non-appealing final product. What’s more, during baking Maillard reactions and caramelization can take place and the colour of the applied products can change. Thus, good bake stability is characterized by good shape stability (e.g., characterized by a low flow out), good texture stability (e.g., characterized by a smooth, non-crumbly texture), and good colour stability (e.g., no undesirable browning) after baking of the food product.

[0006] Currently, to prevent above mentioned problems, some fat-based compositions are only added to the food product after baking. Thus, heating of the fat-based composition itself is prevented. Such products typically have a short shelf life. Other solutions comprise reducing the fat content of the fillings or adding stabilizing agents or fillers such as rice flour. The former solution tends to result in dry, crumbly end products with a less creamy texture. The latter solution leads to an undesirable product from a labelling perspective, and also negatively affects the flavour and the texture. They can also reduce shelf life stability as they attract or absorb water.

[0007] WO 2017/165731 relates to a bake-stable composition comprising 30-60wt% of sweetener, 20-45wt% of lipid and l-20wt% of caseinate.

[0008] “Chocolate Flavored Spread” relates to a spread comprising sweeteners, lipids and emulsifier. There is no disclosure related to amounts of emulsifiers.

[0010] WO 2022/165292 Al relates to filling composition comprising an aqueous phase comprising water, glycerin and 15 to 30wt. % sorbitol and a fat phase, wherein the filling compsoiton further comprsises of a dairy powder, whey and starch. The filling is a savory composition. “Nutella Stuffed Buns” relates to a spread comprising sweeteners, lipids and emulsifier. There is no disclosure related to amounts of emulsifiers.

[0011] “Food Emulsifiers and Their Applications” by Hasenhuettl et al is a general review of emulsifiers.

[0012] CN112841253A relates to a kind of custard sauce and preparation method thereof. The sweetener is at a mass percentage of 10-15 %.

[0013] “Hazelnut Spread with Cocoa” relates to a filling composition. The composition comprsises soy lecithin as an emulsifier. There is no disclosure related to amounts of emulsifiers.

[0014] US 2010/00178388A1 relates to a fluffy, bake-stable filling applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior.

[0015] There is however still a need to provide alternative bake-stable compositions for use in food, in particular in bakery products.

SUMMARY

[0016] The present invention provides filling compositions that overcome the deficiencies as discussed above.

[0017] The present invention provides a filling composition that comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improved bake stability compared to an equivalent composition without the second emulsifier. [0018] The present invention provides a food that comprises the above filling composition.

[0019] The present invention also provides use of a second emulsifier to improve the bake stability of a filling composition.

[0020] Other example embodiments are discussed herein.

[0021] Representative features of the present invention are set out in the following clauses, which stand alone or may be combined, in any combination, with one or more features disclosed in the text of the Specification.

[0022] The present invention is as set out in the following clauses:

[0023] Clause 1 : A filling composition, comprising: a sweetener; a lipid; a first emulsifier; and a second emulsifier, wherein the first emulsifier and the second emulsifier are different, and wherein the filling composition has improved bake stability compared to an equivalent composition without the second emulsifier.

[0024] Clause 2: The filling composition according to clause 1, wherein the first emulsifier and the second emulsifier are selected from a group consisting of lecithin, mono-diglycerides, ammonium phosphatide, propane- 1,2-diol esters of fatty acids, sucrose esters of fatty acids, sucroglycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate sorbitan esters, sorbitan tristearate, stearoyl-2-lactylates, and mixtures of two or more thereof.

[0025] Clause 3: The filling composition according to any one of preceding clauses, wherein the first emulsifier is lecithin, and the second emulsifier is mono-diglycerides.

[0026] Clause 4: The filling composition according to any one of preceding clauses, wherein the second emulsifier is present in an amount of about 0.5-3wt%, based on the weight of the filling composition.

[0027] Clause 5: The filling composition according to any one of preceding clauses, wherein the second emulsifier is present in an amount of about 0.5, 1, 1.5, 2, 2.5, or 3wt%, based on the weight of the filling composition.

[0028] Clause 6: The filling composition according to any one of preceding clauses, wherein the sweetener is present in an amount of about 30-80wt%, based on the weight of the filling composition.

[0029] Clause 7: The filling composition according to any one of preceding clauses, wherein the lipid is present in an amount of about 20-50wt%, based on the weight of the filling composition. [0030] Clause 8: The filling composition according to any one of preceding clauses, wherein the first emulsifier is present in an amount of about 0.1-2wt%, based on the weight of the filling composition.

[0031] Clause 9: The filling composition according to any one of preceding clauses, wherein the filling composition includes 3% moisture or less.

[0032] Clause 10: The filling composition according to any one of preceding clauses, wherein the filling composition further comprises an ingredient selected from a group consisting of colouring agent, flavouring agent, chocolate solid, and mixtures thereof.

[0033] Clause 11 : The filling composition according to any one of preceding clauses, wherein the filling composition has better shape retention, better texture retention, and/or better colour retention after baking relative to an equivalent composition prepared without the second emulsifier. [0034] Clause 12: The filling composition according to any one of preceding clauses, wherein the filling composition does not include caseinate.

[0035] Clause 13: The filling composition according to any one of preceding clauses, wherein the filling composition includes sucrose, palm oil, lactose, mono-diglycerides, and lecithin, preferably together with rapeseed oil.

[0036] Clause 14: The filling composition according to any one of preceding clauses, wherein the filling composition has a particle size up to 30pm, a viscosity of 1200-2300 mPa.s, and a moisture up to 1%.

[0037] Clause 15: A food comprising the filling composition of any one of preceding clauses. [0038] Clause 16: Use of a second emulsifier to improve the bake stability of a filling composition of any one of preceding clauses.

DETAILED DESCRIPTION

[0039] Reference will now be made in detail to certain embodiments of the disclosed subject matter. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0040] Throughout this document, values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise.

[0041] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" encompasses a single substituent as well as two or more substituents, and the like. It is understood that any term in the singular may include its plural counterpart and vice versa.

[0042] The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. The statement “at least one of A and B" has the same meaning as “A, B, or A and B.”

[0043] In addition, it is to be understood that the phraseology or terminology employed herein, and not otherwise defined, is for the purpose of description only and not of limitation. Any use of section headings is intended to aid reading of the document and is not to be interpreted as limiting; information that is relevant to a section heading may occur within or outside of that particular section. Any publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and those documents so incorporated by reference, the usage in the incorporated reference should be considered supplementary to that of this document; for irreconcilable inconsistencies, the usage in this document controls.

[0044] As used herein, the terms "for example, "for instance,” "such as," “e.g.”, or "including" are meant to introduce examples that further clarify more general subject matter. Unless otherwise specified, these examples are provided only as an aid for understanding the applications illustrated in the present disclosure, and are not meant to be limiting in any fashion.

[0045] The term “about” as used herein can allow for a degree of variability in a value or range, for example, within 10%, within 9%, within 8%, within 7%, within 6%, within 5%, within 4%, within 3%, within 2%, or within 1% of a stated value or of a stated limit of a range, and includes the exact stated value or range.

[0046] The term “quantum sufficit” as used herein means that an ingredient is added in an amount sufficient to achieve the desired result, but not more, as determined by a skilled person in the art based on conventional knowledge in the art.

[0047] The present invention relates to a filling composition that comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improved bake stability compared to an equivalent composition without the second emulsifier.

[0048] Food products, e.g., baked products including biscuits, cakes, cookies, pastries, puffed pastries, muffins and the like contain a creamy filling that is encased in the product, sandwiched between two layers of the product (e.g., between two layers of biscuit), dispersed throughout the product, disposed e.g., as a layer onto the product, or a coating which covers one or more surfaces of the product. Bake stability is difficult to achieve since filling compositions are typically high in fat (which is necessary for the creamy texture) and that fat normally melts and can seep out of the filling into the surrounding baked goods, either resulting in the filling losing its shape, being absorbed by the baked goods, or becoming dry and crumbly.

[0049] The filling composition of the invention can be used in a variety of applications and in one aspect, the filling composition can be used in baked products. Advantageously, in use, the filling composition retains a desirable texture (for instance a creamy texture) and/or shelf life stability and/or flavour and/or colour. “In use”, in this context, means in the finished food product, preferably in a baked good. The filling composition this retains these desirable characteristics despite exposure to elevated temperatures. Elevated temperatures will typically refer to temperatures above 100°C, for example 140-280°C, 160-260°C, or 180-240°C, but it may include any temperature above the melting point of the lipid contained in the filling composition. “Desirable” as used herein refers to consumer preference. Thus, a desirable texture is one that is acceptable to or preferred by the consumer. Advantageously, the filling composition will retain, in use, characteristics (i.e., texture, colour, flavour and/or shelf-life stability) similar to or the same as those of the filling composition prior to exposure to elevated temperature. The filling composition of the invention also can prevent fat from melting and seeping out of the filling into the surrounding product during baking.

Filling

[0050] The terms “filling” and “filling composition” are used interchangeably herein and include fillings that are fully or partially encased in a food product; sandwiched between layers of a food product, inclusions which are dispersed throughout a food product, e.g. in the form of pearls, nuggets, drops, chips, or other regular or irregular shapes; toppings which are disposed, e.g. as a layer, onto a food product; and/or coatings which substantially cover one or more surfaces of a food product. [0051] In one aspect, the filling composition is added to the food product prior to baking, i.e., to uncooked or only partially cooked bakery products. It will advantageously be used as a filling composition for use in baked products, and preferably as encased, sandwiched or inclusion-type fillings.

[0052] The filling composition of the present invention may or may not comprise cocoa powder. Preferably, the filling composition of the present invention does not comprise cocoa powder. In the art, a filling composition not comprising cocoa powder is usually referred to as a "white filling". Typically, a white filling comprises fat, sugar and milk solids, and optionally additional ingredients such as flavourings.

[0053] In one aspect, the filling composition has a small particle size, preferably 60pm and below, such as 50pm and below, or 40pm and below or 30pm and below, for example from 1 to 60pm, or from 1 to 50pm, or from 1 to 40pm, or from 1 to 30pm, or from 20 to 30pm. Particle size can be obtained by refining the ingredients using techniques, such as roller refining or drygrinding. Particle size can be measured with a micrometer, also known as a micrometer screw gauge. When using a micrometer, the particle size value given to the ingredient corresponds to the particle size of the biggest particles.

Sweetener

[0054] The sweetener can be any suitable sweetener for use in a composition as described herein, in particular any suitable sweetener for use in a filling composition, preferably as encased, sandwiched or inclusion-type fillings. The sweetener can be a mixture of several sweeteners. The sweetener may be a nutritive carbohydrate sweetener and/or a sugar substitute.

[0055] Suitable nutritive carbohydrate sweeteners may be, but are not limited to, sucrose (for example from cane or beet), dextrose, fructose, lactose, maltose, glucose syrup, fructose syrup, com syrup, invert sugar, honey, maple sugar, brown sugar, molasses and the like. The nutritive carbohydrate sweetener can be used in crystalline or syrup form.

[0056] Suitable sugar substitutes may be, but are not limited to, bulking agents, sugar alcohols, i.e., polyols, or high intensity sweeteners, or combinations thereof.

[0057] Suitable high intensity sweeteners include aspartame, acesulfame salts such as acesulfame-K, saccharins, cyclamates, sucralose, alitame, neotam, steviosides, glycyrrhizin, neohesperidin dihydrochalone, monatin, monellin, thaumatin, brazzein, and mixtures of two or more thereof.

[0058] The polyols can be selected form tetritols, pentitols, hexitols and higher polyols and the like. The polyols can be but are not limited to sorbitol, mannitol, xylitol, arabinitol, iditol, galactitol, maltitol, isomaltitol, isomalt, erythritol, lactitol, and mixtures of two or more thereof.

[0059] Suitable bulking agents may be any of those typically used in the art and include polydextrose, cellulose and its derivatives, maltodextrin and the like, and mixtures thereof.

[0060] Preferably, the sweetener comprises sucrose and more preferably the sweetener is sucrose.

[0061] The sweetener is present in the composition of the present invention in an amount of from 30wt% to 80wt%, more preferably from 40wt% to 50wt%, even more preferably from 45wt% to 50wt%, from 50wt% to 75wt%, or from 60wt% to 72wt% based on the weight of the composition. It will be understood that this amount refers to nutritive carbohydrate sweeteners and that, in the event that sugar substitutes are used, the skilled person will be able to determine the appropriate amount to use to achieve an equivalent sweetness.

Lipid

[0062] The lipid present in the composition of the present invention can be a fat and/or an oil. Fats are solid at room temperature (20°C), oils are liquid at room temperature (20°C).

[0063] The lipid is present in the composition of the present invention in an amount of from 20wt% to 50wt%, preferably 25wt% to 45wt%, more preferably 28wt% to 40wt%, based on the weight of the composition.

[0064] The lipid can be any suitable lipid for use in the composition of the present invention as described herein, in particular for use in a filling composition. The lipid may be a single lipid or it may be a mixture of several lipids. The lipid may be modified, e.g., by hydrogenation, interesterification, and/or fractionation, or it may be in its natural state, although ideally refined. Preferably, the lipid may comprise one or more vegetable lipids such as palm oil, palm kernel oil, shea butter, cocoa butter, coconut oil, rapeseed oil, soybean oil, corn oil, or sunflower oil. Alternatively, it may include or consist of a cocoa butter alternative (including cocoa butter substitutes, replacers and/or equivalents). The lipid may also comprise milk fat, preferably amorphous milk fat.

[0065] The specific lipid to be used will be determined by a person skilled in the art based on the desired end application. For example, for a filling composition, the lipid preferably comprises rapeseed oil, palm oil and/or palm kernel oil. Although not wishing to be bound by theory, it is believed that the addition of palm kernel oil and/or palm oil is advantageous to provide structure to the composition in order to keep it pumpable and processable at room temperature. For inclusion-type fillings, the lipid preferably comprises or consists of fats that are solid at room temperature such as shea butter, coconut oil, cocoa butter and/or cocoa butter alternatives. For the production of white chocolate or white compound compositions, the lipid preferably includes amorphous milk fat together with one or more vegetable lipids.

[0066] Preferably, the filling compositions of the present invention comprise from 2 to 15wt%, more preferably from 4 to 8wt%, such as about 5wt% of palm oil and/or palm kernel oil, based on the weight of the composition, the remaining of the lipid being preferably vegetable oil such as sunflower oil or rapeseed oil. Further, it may be advantageous that the composition comprises from 1 to 2wt% of anhydrous milk fat, based on the weight of the composition, to improve the taste profile of the composition.

Emulsifier

[0067] The filling composition includes a first emulsifier and a second emulsifier. It has surprisingly been found that the addition of the second emulsifier is able to increase bake stability of the filling composition. Advantageously, the filling composition of the invention has an improved bake stability compared to other filling compositions without the second emulsifier, e.g., other filling compositions that only include the first emulsifier but without the second emulsifier (i.e., an equivalent composition without the second emulsifier).

[0068] Without wishing to be bound by theory, it is believed that the first emulsifier is a surface active agent that will make the product flow smoothly by stabilizing the sugar coated by fats and prevent sugar aggregation. It is thought to liquefy the ingredients of the filling and decrease viscosity (i.e., increase fluidity). The addition of the second emulsifier has surprisingly been discovered not to increase fluidity, but rather to prevent fat migration from the filling to the surroundings, e.g., the dough during baking (i.e., to reduce fluidity of the heated filling).

[0069] In one aspect, the first emulsifier and the second emulsifier are different. Preferably, the first emulsifier and the second emulsifier are respectively selected from a group consisting of lecithin (such as soy lecithin, sunflower lecithin), mono-diglycerides, ammonium phosphatide, propane- 1 ,2-diol esters of fatty acids, sucrose esters of fatty acids, sucroglycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate sorbitan esters, sorbitan tristearate, stearoyl-2- lactylates, and mixtures of two or more thereof. As used herein, the term “mono-diglycerides” is used to refer to monoglycerides, diglycerides, or mixtures of the two. Preferably, it refers to mixtures of mono- and diglycerides.

[0070] Advantageously, the second emulsifier is selected from a group consisting of lecithin (more preferably sunflower lecithin), mono-diglycerides, and mixtures thereof. Preferably, the first emulsifier is lecithin, and the second emulsifier is mono-diglycerides. More preferably, the first emulsifier is soy lecithin, and the second emulsifier is mono-diglycerides.

[0071] The second emulsifier will preferably be present in an amount of about 0.5-3wt%, based on the weight of the filling composition. More preferably, the second emulsifier will be present in an amount of about 0.5, 1, 1.5, 2, 2.5, or 3wt%, based on the weight of the filling composition. More preferably, the second emulsifier will be present in an amount of about lwt% based on the weight of the filling composition.

[0072] The first emulsifier will preferably be present in an amount of about 0.1-2wt%, based on the weight of the filling composition. More preferably, the first emulsifier is present in an amount of about 0.1, 0.5, 1, 1.5, or 2wt%, based on the weight of the filling composition.

[0073] Advantageously, the total amount of the first emulsifier and the second emulsifier is about 0.6-5wt%, 1.5-4.5wt%, l. l-3wt%, or l-1.28wt% based on the weight of the filling composition.

[0074] The term “bake stability” means maintenance of the texture, preferably a smooth texture or a creamy texture, during and after baking, maintenance of the shape during baking, which preferably results in a lower flow out during baking compared to comparable filling compositions without the second emulsifier, and/or colour maintenance, for example, less browning or darkening during baking.

[0075] The composition of the present invention maintains its shape well during baking. Shape maintenance is evaluated based on visual appearance after baking as described in Method 1 below [0076] The composition of the present invention is also characterized in that it advantageously has a smooth or creamy texture after baking and preferably no or only minor colour changes. Smooth or creamy texture is determined by evaluating the graininess, melting behavior in the mouth and stickiness behavior in the mouth based on visual appearance and mouthfeel according to Method 2 below. The colour can be evaluated visually. Advantageously, the composition of the present invention has better colour stability (i.e., less colour change/less browning) after baking than equivalent compositions without the second emulsifier.

[0077] Advantageously, the filling composition has better shape retention, better texture retention, and/or better colour retention after baking relative to an equivalent composition prepared without the second emulsifier.

[0078] Preferably, the composition of the present invention has a viscosity of from 500 to 10000 mPa.s, more preferably from 1500 to 7000 mPa.s, from 3000 to 5000 mPa.s, from 1,200 to 2,300 mPa.s, from 1200 to 1500 mPa.s, or from 1800 to 2300 mPa.s. Viscosity is measured according to Method 3, below.

[0079] The composition of the invention is preferably provided in a ready-to-use form. In other words, it is preferably in a form that can be applied directly to or directly incorporated into a bakery product, that is without the addition of further ingredients or the need for specific processing or preparation steps. This distinguishes the compositions of the present invention from compositions which require the addition, for example, of water or milk before use, to form a mousse, whip, cream or jelly. Thus, the composition of the invention is preferably a non-powdered filling composition, that is the composition is not in the form of a powder or other form of pre-mix. The term "powder" should be understood to mean any loose or flowable powder, or particulate or granular compositions.

[0080] The composition of the present invention may be produced by mixing the separate ingredients (sweetener, lipid, the first emulsifier, the second emulsifier, and any other ingredients) together, preferably until a homogenous composition is obtained. The ingredients may be added sequentially, in any order, or simultaneously. The present invention provides a process for producing filling compositions, particularly bake stable filling compositions.

[0081] The present invention further provides food products comprising the filling composition of the present invention together with one or more additional food ingredients. Such food products, whether in an uncooked, cooked, or partially cooked form, may include baked food products, such as pastries, puffed pastries, cakes, muffins, biscuits and the like. In one aspect, a method of producing such food products includes the following steps: (i) providing a dough or dough mix; and (ii) adding the filling composition of the present invention. In the event a dry dough mix is used in step (i), the method may also include a step of finishing the dough by addition of a liquid such as water, milk and/or egg. The method may also include one or more shaping steps in which the dough is shaped, prior to and/or after addition of the filling composition of the invention. The prepared product may then be stored (preferably refrigerated or frozen) or cooked.

Other ingredients

[0082] The filling composition of the present invention may also comprise other milk ingredients such as milk solids. Milk solids may be included in the composition of the invention in an amount of from 1 to 10wt%, preferably 5 to 10wt% based on the weight of the composition. Milk solids may include, for instance, skimmed milk powder, which comprises less than 2wt% of milk fat; whole milk powder, which comprises around 2 to 4wt% of milk fat; and mixtures thereof. [0083] The composition may further comprise one or more other ingredients depending on the final use of the composition. Such further ingredients may include colouring agents, flavouring agents, chocolate solids (such as cocoa powder or cocoa liquor) and the like. For example, the filling composition may be a strawberry filling comprising strawberry flavourings and/or pink colourings.

[0084] The composition of the invention may comprise some water. However, this will principally come from the moisture present in other ingredients of the composition and will preferably account for no more than 3wt% of the total composition. Thus, the composition may comprise from 0.5 to 3wt% of water. More preferably, the water content of the composition will be 1.5 to 2wt% based on the total weight of the composition. Ideally, the composition of the invention will include no free water, i.e., no water added as such to the composition.

[0085] In one aspect, the filling composition includes 3% moisture or less. In another aspect, the filling composition includes no more than 1% moisture.

[0086] Preferably, the filling composition will not include any flours such as rice flour, starches, including modified starches, caseinate (other than as part of other milk-based ingredients such as milk solids), or other structuring or stabilizing agents.

[0087] The invention relates to a food, preferably a bakery product, comprising the filling composition as described herein. The invention also relates to the use of the second emulsifier to improve the bake stability (in particular, to increase the shape, texture and/or colour stability during and after baking) of a filling composition, compared to equivalent compositions without the second emulsifier.

[0088] In one aspect, the filling composition includes sucrose, palm oil, lactose, monodiglycerides, and lecithin. In another aspect, the filling composition includes sucrose, palm oil, lactose, mono-di glycerides, lecithin, and rapeseed oil.

[0089] In one aspect, the filling composition includes sucrose, palm super olein, lactose, monodiglycerides, and lecithin (such as soy lecithin). In another aspect, the filling composition includes sucrose, palm super olein, lactose, mono-diglycerides, lecithin (such as soy lecithin) and rapeseed oil.

[0090] In one aspect, the filling composition includes 55wt% sucrose, 26wt% palm super olein, 17wt% lactose, lwt% mono-diglycerides, and 0.6wt% lecithin (such as soy lecithin), based on the weight of the filling composition. In another aspect, the filling composition includes 55wt% sucrose, 26wt% palm super olein, 17wt% lactose, lwt% mono-diglycerides, 0.6wt% lecithin (such as soy lecithin) and quantum sufficit of rapeseed oil, based on the weight of the filling composition. In one aspect, the filling composition further includes quantum sufficit of colouring agent (such as red beet juice), and/or flavouring agent.

Methods of Measurement

Method 1 - Shape Retention:

[0091] The shape retention of the filling composition is evaluated based on visual appearance after baking.

Method 2 - Texture/Colour:

[0092] The texture (including creaminess and graininess) of the filling composition is evaluated by visual appearance and by tasting the baked composition after baking.

[0093] The colour of the filling composition is evaluated visually.

[0094] All these parameters are evaluated by a taste panel of 3 trained panelists.

Method 3 - Viscosity

[0095] Viscosity is measured at 40°C.

[0096] The viscosity of the filling composition before baking is measured with an Anton Paar MCR51 rheometer coupled with a cylinder measuring system CC27 following the ISO 3219 method.

[0097] The invention will now be illustrated in the following examples.

EXAMPLES

Example 1 :

[0098] The filling composition is prepared based on the ingredients listed in table 1. The viscosity, particle size, texture, and maintenance status of shape and colour are also shown in table 1.

Table 1

[0099] It can be seen from Table 1 that the filling composition of Example 1 is more stable during and after baking than the comparative Example without the second emulsifier in terms of texture, shape and colour.

Example 2:

[0100] The filling composition is prepared based on the ingredients listed in table 2. The viscosity, particle size, texture and maintenance status of shape and colour are also shown in table 2.

Table 2

[0101] It can be seen from Table 2 that the filling composition of Example 1 is more stable during and after baking than the comparative Example without the second emulsifier in terms of texture, shape and colour.

Claims

CLAIMS What is claimed is:

1. A filling composition, comprising: a sweetener; a lipid; a first emulsifier; and a second emulsifier, wherein the first emulsifier and the second emulsifier are different, wherein the sweetener is present in an amount of about 30-80wt%, based on the weight of the filling composition, wherein the second emulsifier is present in an amount of about 0.5-3wt%, based on the weight of the filling composition and wherein the filling composition has improved bake stability compared to an equivalent composition without the second emulsifier.

2. The filling composition according to claim 1, wherein the first emulsifier and the second emulsifier are selected from a group consisting of lecithin, mono-diglycerides, ammonium phosphatide, propane- 1,2-diol esters of fatty acids, sucrose esters of fatty acids, sucroglycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate sorbitan esters, sorbitan tristearate, stearoyl -2-1 actyl ate s, and mixtures of two or more thereof.

3. The filling composition according to any one of preceding claims, wherein the first emulsifier is lecithin, and the second emulsifier is mono-diglycerides.

4. The filling composition according to any one of preceding claims, wherein the second emulsifier is present in an amount of about 0.5, 1, 1.5, 2, 2.5, or 3wt%, based on the weight of the filling composition.

5. The filling composition according to any one of preceding claims, wherein the lipid is present in an amount of about 20-50wt%, based on the weight of the filling composition.

6. The filling composition according to any one of preceding claims, wherein the first emulsifier is present in an amount of about 0.1-2wt%, based on the weight of the filling composition.

7. The filling composition according to any one of preceding claims, wherein the filling composition includes 3% moisture or less.

8. The filling composition according to any one of preceding claims, wherein the filling composition further comprises an ingredient selected from a group consisting of colouring agent, flavouring agent, chocolate solid, and mixtures thereof.

9. The filling composition according to any one of preceding claims, wherein the filling composition has better shape retention, better texture retention, and/or better colour retention after baking relative to an equivalent composition prepared without the second emulsifier.

10. The filling composition according to any one of preceding claims, wherein the filling composition does not include caseinate.

11. The filling composition according to any one of preceding claims, wherein the filling composition includes sucrose, palm oil, lactose, mono-diglycerides, and lecithin, preferably together with rapeseed oil.

12. The filling composition according to any one of preceding claims, wherein the filling composition has a particle size up to 30pm, a viscosity of 1200-2300 mPa.s, and a moisture up to 1%.

13. The filling composition according to any one of preceding claims, wherein the filling composition does not include any flours.

14. A food comprising the filling composition of any one of preceding claims.

15. Use of a second emulsifier to improve the bake stability of a filling composition of any one of preceding claims.