EP4734766A1

EP4734766A1 - Confectionary product

Info

Publication number: EP4734766A1
Application number: EP24746076.9A
Authority: EP
Inventors: Diliara Iassonova; Alicia Esther Lam STUBE
Original assignee: Cargill Inc
Current assignee: Cargill Inc
Priority date: 2023-06-27
Filing date: 2024-06-24
Publication date: 2026-05-06
Also published as: WO2025006379A1

Abstract

The present invention relates to a confectionary product comprising sugar, a fat and optionally one or more additional confectionary product ingredients, wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient. The confectionary product comprises the fat in an amount of 1% to 25% by weight of said confectionary product. It further describes a food product comprising the confectionary product and the food product is selected bakery products, desserts, chocolates, candy bars, cereal bars, candies, toffees, pralines. It describes the use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7% by weight of the fat composition, for reducing the moisture migration in a bakery product, a candy bar or a cereal bar.

Description

CONFECTIONARY PRODUCT

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of 63/510,371, filed June 27, 2023, which is hereby incorporated by reference in its entirety.

FIELD OF THE INVENTION

[0002] The present invention relates to a confectionary product comprising sugar, fat and a wax.

BACKGROUND OF THE INVENTION

[0003] Confectionary⁷ products such as caramel, are viscous products that are usually consumed with multi -textured confection products or bakery products of which the distinct texture is appreciated by the consumer. Yet placing high moisture components directly in contact with components of a crisp nature may be problematic due to moisture migration.

[0004] Moisture migration has been addressed by either using less moisture in the confectionary products, which may result in confectionary products, such as caramel that are not easy to process or may have other impacts on the appreciation of the products by the consumer. [0005] Moisture barriers have also been used to block or hamper the moisture migration.

[0006] Y et, there is still a need to keep the moisture migration and maintain texture under control.

[0007] The current product provides such a solution.

SUMMARY OF THE INVENTION

[0008] The present invention relates to a confectionary product comprising sugar, a fat and optionally one or more additional confectionary⁷ product ingredients, wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary⁷ product ingredient. Preferably⁷ the confectionary product is caramel. [0009] The invention further relates to a food product comprising the confectionary product according to anyone of the preceding claims and the food product is selected from bakery products, desserts, chocolates, candy bars, cereal bars, candies, toffees, pralines.

[0010] It further relates to a method of producing a confectionary product according to the present invention and the method is comprising the following steps: mixing confectionary product ingredients, adding wax, a fat composition consisting of liquid oil and optionally a solid fat, and adding optionally additional liquid oil and forming the confectionary product.

[0011] The present invention also relates to the use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7%, 1 to 6%, 3 to 5% by weight of the fat composition, for reducing the moisture migration in a bakery product, a candy bar or a cereal bar.

DETAILED DESCRIPTION

[0012] The present invention relates to a confectionary product comprising sugar, a fat and optionally one or more additional confectionary' product ingredients, wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient.

Confectionary' product

[0013] A confectionary product is a food item rich in sugar. Preferably the confectionary product is caramel.

[0014] Caramels typically encompass a wide classification of milk-based confections with varied texture from a creamy smooth fluid caramel to a hard candy-type caramel, depending primarily on water content. The water content of caramel may be as low as 4-5% and as high as about 18%, leading to different textures. Caramels with low water content (4%) have a glass transition temperature above room temperature and behave like hard candy. Caramels with a high water content (18%) may be fluid and runny, suitable for use as a sauce or for depositing into a mold. Several commercial caramels have a water content of about 10%, giving a texture that is firm but chewy. [0015] The confectionary product is comprising sugar, fat and optionally one or more additional confectionary' product ingredients.

The confectionary⁷ product ingredient may provide extra sugar, extra fat, proteins and/or carbohydrates.

Fat

[0016] The fat present in the confectionary' product is consisting of a wax, a fat composition, optionally additional liquid oil. optionally fat component present in confectionary product ingredient.

[0017] In one aspect of the invention, the confectionary product comprises the fat in an amount of from 1 to 25%, from 2% to 20%, from 5% to 15% by weight of said confectionary product.

Fat Composition

[0018] The fat composition itself is consisting of liquid oil and optionally a solid fat. The liquid oil of the fat composition can be the same or can be different from the optionally additional liquid oil that may be present in the fat.

[0019] The term ‘ “oil or fat” relates to a lipophilic substance that is substantially containing triglycerides, i.e. at least 90 wt.%, at least 95 wt.%, or at least 97 wt.% of triglycerides, expressed on total weight of the oil/fat. The oil may further comprise mono- and diglycerides, as well as free fatty acids in a combined amount of less than 10 wt.%. less than 5 wt.%, or less than 3 wt.%, expressed on total weight of the oil/fat.

[0020] Liquid oil is an oil that is liquid at room temperature (20°C), thus having a melting point of less than 20°C. The liquid oil can be one liquid oil or a blend of more than one liquid oils. In case of a blend of liquid oils, it is understood that the blend of the more than one liquid oil has a melting point of less than 20°C.

[0021] The “liquid oil” is a vegetable oil.

[0022] Examples of vegetable liquid oils are amongst others double fractionated palm olein, cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil. oil from any variety' of oilseeds with increased level of unsaturated fatty acids compared to the original seed variety, such as mid or high oleic sunflower oil. These varieties with increased levels of unsaturated fatty acids can be obtained by natural selection or by genetic modification (GMO). Preferably, the vegetable oil is selected from the group consisting of cottonseed oil, com oil, grapeseed oil, linseed oil, olive oil, peanut oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. The high oleic varieties are containing at least 40%, at least 50%, at least 60%, at least 70% and preferably at least 80% oleic acid in respect of the fatty acid profile.The liquid oil is selected from the group consisting of rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, canola oil, high oleic canola oil. high oleic soybean oil, soybean oil, flaxseed oil, grapeseed oil. olive oil. peanut oil, com oil, groundnut oil, cottonseed oil and a combination of two or more thereof.

[0023] Preferably, the vegetable oil is selected from the group consisting of com oil, rapeseed oil, canola oil, cottonseed oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof.

[0024] In an aspect of the invention, the liquid oil is selected from the group consisting of canola oil, high oleic rapeseed oil, high oleic canola oil, soybean oil, cottonseed oil and a combination of two or more thereof.

[0025] The fat composition is comprising the liquid oil in an amount of from 10 to 100%, from 25 to 95% by weight of the fat composition.

[0026] The fat composition is comprising the liquid oil in an amount of from 20 to 80% by weight of the fat composition.

[0027] The term “solid fat” refers to a fat that is solid at room temperature (20°C).

[0028] The solid fat is selected from the group consisting of palm oil, palm kernel oil, coconut oil. cacao butter, shea butter and a combination of two or more thereof.

[0029] In a more specific aspect of the invention, the fat composition comprises coconut oil and a liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil, soybean oil, cottonseed oil and a combination of two or more thereof.

[0030] In a specific aspect of the invention, the fat composition of the fat is comprising the solid fat in an amount of from 0 to 90%, from 5 to 75%, from 20 to 80% by weight of the fat composition.

[0031] The optionally additional liquid oil is present in an amount of 0 to 50 wt%, or 5 to 40 wt. %, or 10 to 30 wt% based upon the weight of the fat in the confectionary product. Wax

[0032] The confectionary product of the present invention further comprises wax.

[0033] Wax is a known component that is obtained from vegetable oils. Waxes are organic compounds that characteristically consist of long aliphatic alkyl chains, although aromatic compounds may also be present. Waxes may contain unsaturated bonds and include various functional groups such as fatty acids, primary and secondary alcohols, ketones, aldehydes, and fatty' acid esters.

[0034] The wax is selected from rice bran wax, sunflower wax, candelilla and carnauba wax. Preferably, the wax is selected from rice bran wax. sunflower wax or a combination of the two. Rice bran wax is the vegetable wax extracted from the bran oil of rice. It has a melting point of about 77 to 86°C. Sunflower wax is a vegetable wax obtained from the winterization of sunflower oil. This wax consists of long chain, saturated C-42 to C-60 esters. These esters correlate to hardness, crystalline structure, and a melting point between 75 to 80°C. Candelilla wax is a wax derived from the leaves of the small Candelilla shrub from the family Euphorbiaceae. [0035] It has a melting point of about 68 to 73°C. Carnauba wax is a wax of the leaves of the carnauba palm Copemicia prunifera. It has a melting point of about 82°C.

[0036] Without wishing to be bound by any theory, it may be expected that wax is present as a structuring agent and/or shows oil-binding properties and thus immobilizes the liquid oil in the structure.

[0037] In an aspect of the invention, the wax is present in an amount of from 0.5 to 7 %, from 1 to 6%, 3 to 5% by weight of the fat composition.

[0038] In a further aspect of the invention, the fat composition and the wax are mixed to prepare a blend.

[0039] The blend that is solid or semisolid at room temperature is comprising a fat composition and wax as a structuring agent wherein the fat composition is consisting of a liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7%, 1 to 6%, 3 to 5% by w eight of the fat composition.

[0040] In a specific aspect of the invention, such a solid or semisolid blend is comprising solid fat/liquid oil/wax in a ratio of, 40/55/5, 40/59/1, 60/35/5, 60/39/1 to 75/20/5, 75/24/1.

[0041] In a preferred aspect of the invention the solid fat is coconut oil and the liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil. soybean oil, cottonseed oil and a combination of two or more thereof. The wax is selected from rice bran wax. sunflower wax, candelilla and carnauba wax and the solid fat/liquid oil/wax ratios is from 40/55/5, 40/59/1, 60/35/5, 60/39/1 to 75/20/5, 75/24/1. In a specific aspect of the invention, the confectionary product is comprising a fat composition and wax, wherein the fat composition is consisting of a solid fat and a liquid oil.

[0042] In another specific aspect of the invention, the confectionary product is comprising wax and a fat consisting of a fat composition, and additional liquid oil, wherein the fat composition is consisting of a solid fat and a liquid fat.

[0043] In another specific aspect of the invention, the confectionary’ product is comprising the fat and the fat is consisting of a liquid oil and wax and the wax is present in an amount of 1 to 5% based upon the weight of the liquid oil.

[0044] In an aspect of the invention, the confectionary’ product comprises the fat in an amount of 1-25% by weight of said confectionary product, and wherein the fat composition is consisting of an additional liquid oil and a fat component wherein the fat component is consisting of coconut oil and a liquid oil selected from the group consisting of rapeseed oil, canola oil, high oleic rapeseed oil, high oleic canola oil, soybean oil, and cottonseed oil and a combination of two or more thereof, and wherein the liquid oil and the additional liquid oil is the same or different.

[0045] In one aspect of the invention, the confectionary’ product comprising the wax in an amount of 0.005 - 1.75%; 0.125% to 1. 1.05%, by weight of the confectionary product.

[0046] In one aspect of the invention, the confectionary product comprising the fat in an amount of 1-25% by weight of the confectionary product, wax in an amount of 0.005 - 1.75% byweight of the confectionary product, sugar in an amount of 10-50%, 20% to 40% by weight of the confectionary product.

Fat Component

[0047] The confectionary' product of the present invention may further comprise additional confectionery’ product ingredients which may in itself contain fat.

[0048] In one aspect of the invention, the confectionary product may comprise a protein source such as milk-based products and these milk-based products may contain fat. A ty pical example of such a suitable protein source is condensed milk that is containing up to 12% of fat. [0049] Other examples protein source may likewise contain a fat component which is taking into account as part of the fat overall present in the confectionary product.

Sugar

[0050] The confectionary product of the present invention is containing sugar whereby the sugar can be sucrose, dextrose, glucose syrups, fructose, fructose syrups, invert sugar or mixtures of two or more thereof. These sugars may be present in any form, such as a powder, a liquid, crystalline form, amorphous form, hydrates, anhydrous and the like.

[0051] The sugar may further include polyols such as sorbitol, mannitol, maltitol, lactitol, xylitol, isomalt, erythritol, starch hydrolysates, hydrogenated starch hydrolysates, or mixtures of two or more thereof;

It may further comprise high intensity sweeteners such as aspartame, and steviol glycosides.

The sugar may further likewise encompass sugar that is present in the optionally additional confectionary ingredients. A typical example is the use of sweetened condensed milk as protein source and that may contain up to 55% of sugar.

One or more additional confectionary product ingredients

[0052] In one aspect of the invention, the confectionary’ product, may comprise one or more additional confectionary' product ingredients.

[0053] The one or more additional confectionary product ingredients can be selected from protein source and/or carbohydrate source and/or emulsifiers.

[0054] The protein source is usually a milk-based protein source, preferably in caramel at least a protein source is milk-based. Typical examples are condensed milk, evaporated milk, cream, non-fat dried milk, whole milk powder and the like.

[0055] In one aspect of the invention, the confectionary’ product is comprising protein (from a protein source) in an amount of from 0 to 10%. 1 to 7% based on weight of confectionary product.

[0056] The carbohydrate source can be selected from starch-based syrups, such as starch hydrolysates, also known as glucose syrups and/or maltodextrins.

[0057] A typical example of an emulsifier is lecithin. Food Product

[0058] The current invention further relates to a food product comprising the confectionary⁷ product and the food product is selected from bakery' products, desserts, chocolates, candy bars, cereal bars, candies, toffees, pralines.

[0059] A bakery product can be defined as any food product wherein flour is used to produce a dough or a batter. Examples of bakery products are, without limitation, breads such as bagels, buns, rolls, biscuits and loaf breads; cookies; waffles; pies; pie cookies; brownies; muffins; extruded cookies, thumbprint cookies, Hamentaschen cookies, whoopie cookies, linzer cookies, macarons; cakes, cheesecakes; snack cakes; doughnuts, Danish, sweet rolls, cinnamon rolls, coffee cake.

[0060] In one aspect of the invention, the bakery product may be filled and/or topped and/or coated or with added inclusion.

[0061] Desserts may encompass jellies, puddings, mousses, custards and the like.

Chocolates, candy bars, cereal bars, candies, toffees, pralines may each of them comprise to a large extend chocolate or chocolate compound.

[0062] In one aspect of the invention, the food product is a coated, topped and/or filled biscuit, wafer, pie cookie, cracker or cookie and the food product is coated, topped and/or filled with the confectionary’ product.

[0063] In one aspect of the invention, the food product is a coated, topped and/or filled biscuit, wafer, pie cookie, cracker or cookie and the food product is coated, topped and/or filled with the confectionary' product and the confectionary product is caramel.

[0064] The confectionary product and the food product comprising the confectionary product according of the present invention demonstrate a satisfying moisture migration over time. The confectionary product and the food product comprising the the confectionary' product according of the present invention demonstrate a satisfying texture in respect of hardness and fracturability'.

[0065] The present invention further relates to a method of producing the confectionary product and the method is comprising the following steps: mixing confectionary' product ingredients, adding wax, a fat composition consisting of liquid oil and optionally solid fat, adding optionally additional liquid oil and forming the confectionary' product. [0066] The present invention further relates to a process for making a food product, and the process is comprising the following steps: preparing the food product and adding the confectionary⁷ product of the current invention.

[0067] The invention further relates to the use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7%, 1 to 86 3 to 5% by weight of the fat composition, for improving the texture of a food product. Preferably, the food product is selected from a bakery product, a candy bar or a cereal bar. The texture involves amongst others the hardness and/or fracturability.

[0068] The invention relates to the use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7%, 1 to 6%, 3 to 5% by weight of the fat composition, for reducing the moisture migration in a food product. Preferably, the food product is selected from a bakery' product, a candy bar or a cereal bar.

[0069] The invention relates to the use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7%, 1 to 6%, 3 to 5% by weight of the fat composition, for reducing the moisture migration and improving texture consistency over time in a food product. Preferably, the food product is selected from a bakery product, a candy bar or a cereal bar.

Clauses

1. A confectionary product comprising sugar, a fat and optionally one or more additional confectionary product ingredients, wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient.

2. The confectionary product according to clause 1 wherein the confectionary product is caramel.

3. The confectionary product according to any one of the preceding clauses wherein the wax is selected from rice bran wax, sunflower wax, candelilla and carnauba wax. The confectionary product according to any one of the preceding clauses, wherein the confectionary product comprises the fat in an amount of 1% to 25% by weight of said confectionary product. The confectionary product according to any one of the preceding clauses wherein the fat is present in an amount of from 2 to 20%, by weight of said confectionary product. The confectionary product according to any one of the preceding clauses wherein the fat is present in an amount of from 5 to 15%, by weight of said confectionary product. The confectionary product according to any one of the preceding clauses, wherein the fat composition present in the fat of confectionary product is consisting of liquid oil and optionally a solid fat. The confectionary product according to clause 7, wherein the liquid oil is selected from the group consisting of: rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, canola oil, high oleic canola oil. high oleic soybean oil, soybean oil, flaxseed oil, grapeseed oil, olive oil, peanut oil. com oil. groundnut oil, cottonseed oil and a combination of two or more thereof. The confectionary product according to clause 7, wherein the liquid oil is selected from the group consisting of rapeseed oil, canola oil, high oleic rapeseed oil, high oleic canola oil, soybean oil, cottonseed oil and a combination of two or more thereof. The confectionary product according to anyone of clauses 7 to 9 wherein the solid fat is selected from the group consisting of palm oil, palm kernel oil, coconut oil, cacao butter, shea butter and a combination of two or more thereof. The confectionary product according to anyone of clauses 7 to 9, wherein the solid fat is coconut oil. The confectionary product according to anyone of preceding clauses, wherein the fat is present in an amount of 1 to 25% by weight of said confectionary' product, and wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient; and the fat composition is consisting of a liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil, soybean oil, and cottonseed oil and a combination of two or more thereof. The confectionary product according to anyone of preceding clauses, wherein the fat is present in an amount of 2 to 20% by weight of said confectionary product, and wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient; and the fat composition is consisting of a liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil, soybean oil, and cottonseed oil and a combination of two or more thereof. The confectionary product according to anyone of preceding clauses, wherein the fat is present in an amount of 5 to 15% by weight of said confectionary product, and wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient; and the fat composition is consisting of a liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil, soybean oil, and cottonseed oil and a combination of two or more thereof. The confectionary product according to anyone of preceding clauses, wherein the fat is present in an amount of 1 to 25% by weight of said con feet lonary product, and wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient; and the fat composition is consisting of coconut oil and a liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil, soybean oil, and cottonseed oil and a combination of two or more thereof. The confectionary product according to anyone of preceding clauses, wherein the fat is present in an amount of 2 to 20% by weight of said confectionary product, and wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient; and the fat composition is consisting of coconut oil and a liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil, soybean oil, and cotonseed oil and a combination of two or more thereof. The confectionary product according to anyone of preceding clauses, wherein the fat is present in an amount of 5 to 15% by weight of said confectionary product, and wherein the fat is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient; and the fat composition is consisting of coconut oil and a liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil, soybean oil, and cotonseed oil and a combination of two or more thereof. The confectionary product according to anyone of preceding clauses, wherein the fat is present in an amount of 1 to 25% by weight of said confectionary product, and wherein the fat is consisting of a wax, a fat composition, an additional liquid oil, optionally fat component present in confectionary product ingredient; and the fat composition is consisting of coconut oil and a liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil, soybean oil, and cotonseed oil and a combination of two or more thereof, and wherein the additional liquid is the same or different from the liquid oil in the fat composition. The confectionary product according to anyone of preceding clauses, wherein the fat is present in an amount of 2 to 20% by weight of said confectionary product, and wherein the fat is consisting of a wax, a fat composition, an additional liquid oil, optionally fat component present in confectionary product ingredient; and the fat composition is consisting of coconut oil and a liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil, soybean oil, and cotonseed oil and a combination of two or more thereof, and wherein the additional liquid is the same or different from the liquid oil in the fat composition. The confectionary product according to anyone of preceding clauses, wherein the fat is present in an amount of 5 to 15% by weight of said con feet lonary product, and wherein the fat is consisting of a wax, a fat composition, an additional liquid oil, optionally fat component present in confectionary product ingredient; and the fat composition is consisting of coconut oil and a liquid oil selected from the group consisting of high oleic rapeseed oil, high oleic canola oil, soybean oil, and cottonseed oil and a combination of two or more thereof, and wherein the additional liquid is the same or different from the liquid oil in the fat composition. The confectionary product according to any one of the preceding clauses, wherein the confectionary product comprises the wax in an amount of 0.5 to 7 % by weight of the fat composition. The confectionary product according to any one of the preceding clauses, wherein the confectionary product comprises the wax in an amount of 1 to 6 % by weight of the fat composition. The confectionary product according to any one of the preceding clauses, wherein the confectionary product comprises the wax in an amount of 3 to 5 % by weight of the fat composition. The confectionary product according to any one of the preceding clauses, wherein the confectionary product comprises the wax in an amount of 0.005 to 1.75% by weight of the confectionary product. The confectionary product according to any one of the preceding clauses, wherein the confectionary product comprises the wax in an amount of 0.2% to 0.6% by weight of the confectionary product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 1-25% by weight of the confectionary product, wax in an amount of 0.005 to 1.75% by weight of the confectionary product, sugar in an amount of 10-50%, by weight of the confectionary product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 2-20% by weight of the confectionary' product, wax in an amount of 0.005 to 1.75% by weight of the confectionary product, sugar in an amount of 10-50%, by weight of the confectionary product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 5-15% by weight of the confectionary product, wax in an amount of 0.005 to 1.75% by weight of the confectionary⁷ product, sugar in an amount of 10-50%, by weight of the confectionary⁷ product. The confectionary⁷ product according to any one of the preceding clauses comprising the comprising the fat in an amount of 1-25% by weight of the confectionary⁷ product, wax in an amount of 0.005 to 1.75% by weight of the confectionary product, sugar in an amount of 20-40%, by weight of the confectionary product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 2-20% by weight of the confectionary product, wax in an amount of 0.005 to 1.75% by weight of the confectionary product, sugar in an amount of 20-40%, by weight of the confectionary product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 5-15% by weight of the confectionary product, wax in an amount of 0.005 to 1.75% by weight of the confectionary product, sugar in an amount of 20-40%, by weight of the confectionary product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 1-25% by weight of the confectionary⁷ product, wax in an amount of 0.2% to 0.6% by weight of the confectionary product, sugar in an amount of 10-50%, by weight of the confectionary⁷ product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 2-20% by weight of the confectionary product, wax in an amount of 0.2% to 0.6% by weight of the confectionary product, sugar in an amount of 10-50%, by weight of the confectionary product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 5-1 % by weight of the confectionary product, wax in an amount of 0.2% to 0.6% by weight of the confectionary product, sugar in an amount of 10-50%, by weight of the confectionary product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 1-25% by weight of the confectionary product, wax in an amount of 0.2% to 0.6% by weight of the confectionary product, sugar in an amount of 20-40%. by weight of the confectionary product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 2-20% by weight of the confectionary’ product, wax in an amount of 0.1% to 0.6% by weight of the confectionary product, sugar in an amount of 20-40%, by weight of the confectionary product. The confectionary product according to any one of the preceding clauses comprising the comprising the fat in an amount of 5-15% by weight of the confectionary product, wax in an amount of 0.2% to 0.6% by weight of the confectionary product, sugar in an amount of 20-40%, by weight of the confectionary product. The confectionary product according to any one of the preceding clauses further comprising one or more additional confectionary product ingredients. The confectionary product according to any one of the preceding clauses further comprising one or more additional confectionary product ingredients selected from protein source and/or carbohydrate source and/or emulsifiers. The confectionary’ product according to any one of the preceding clauses further comprising one or more additional confectionary product ingredients and the one or more additional confectionary product ingredients is a protein source. The confectionary' product according to any one of the preceding clauses further comprising one or more additional confectionary product ingredients and the one or more additional confectionary product ingredients is a protein source and the protein is present in an amount of from 0% to 10% based on weight of confectionary product. A method of producing a confectionary product according to anyone of clauses 1 to 41 and the method is comprising the following steps: mixing confectionary product ingredients, adding wax, a fat composition consisting of liquid oil and optionally a solid fat, and adding optionally additional liquid oil and forming the confectionary product. A method of producing a confectionary product according to anyone of clauses 1 to 41 and the method is comprising the following steps: mixing confectionary product ingredients, adding fat chips consisting of wax, a liquid oil, optionally a solid fat and, adding optionally additional liquid oil and forming the confectionary product. Use of wax and a fat composition consisting of liquid oil and optionally a solid fat and the wax is present in an amount of 0.5 to 7% by weight of the fat composition, for improving the texture of a food product. The use according to clause 44 wherein the wax is present in an amount of 1 to 6%. by weight of the fat composition, for improving the texture of a food product. The use according to clause 44 wherein the wax is present in an amount of 3 to 5%, byweight of the fat composition, for improving the texture of a food product. The use according to clause 44 to 46 wherein the food product is selected from a bakery product, a candy bar or a cereal bar. The use according to clause 44 to 47 wherein the texture relates to the hardness. The use according to clause 44 to 48 wherein the texture relates to the fracturability. The use according to clause 44 to 49 wherein the wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 0.5 to 7% by weight of the fat composition, is reducing the moisture migration in a food product. 51. The use according to clause 44 to 50 wherein the wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 1 to 86% by weight of the fat composition, is reducing the moisture migration in a food product.

52. The use according to clause 44 to 51 wherein the wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 3 to 5% by weight of the fat composition, is reducing the moisture migration in a food product.

[0070] The invention is further illustrated with the following examples.

EXAMPLES

1. Fat Composition + Wax

[0071] The solid fat, the liquid oil and the wax were combined in the following ratios as is shown in table 1.

Table 1

HOCAN = High oleic canola oil RBW = Rice bran wax

2. Recipe of the confectionary product

[0072] The recipe of the confectionary products is shown in table 2.

Table 4 - Recipe of the confectionary product

[0073] Sweetened Condensed milk comprises 8% fat and 45% sugar.

HOCAN = High oleic canola oil

HOSUN = High oleic sunflower oil

3. Preparation of the confectionary product - caramel

[0074] Melt fat and lecithin together.

[0075] Premix sweetened condensed milk, syrups, sugar and water in pot until fairly smooth. The melted fat, wax and lecithin are blended and added into the pot. Heat on Nuwave hotplate at 275F (= 135°C). Mixing is continued and when small bubbles begin to form, then mix continually until a final temperature of 238-240F (114 - 1 16°C) is reached. Pour caramel out onto sprayed parchment paper. Fold over as caramel cools at room temperature - once it is no longer hot, but warm, cover with plastic wrap. Caramel was allowed to set overnight at room temperature, then cut into squares and individually wrapped in candy plastic. Wrapped caramels were stored under ambient conditions.

Analysis & Results

• Approximate moisture content (day 0 only): Weight of initial premix was recorded and compared to final weight. Weight loss was calculated to approximate moisture loss. Comparing this to initial formulation moisture allows us to approximate finished product moisture.

• Water activity: Measured using an Aqua Lab water activity meter.

• LAB color (Day 1 only) Measured using a Minolta colorimeter. • Cold flow over time (at room temperature in pilot plant): 2.5 cm diameter circles were cut from each caramel slab prior to packaging and placed on parchment paper. These were stored under ambient conditions and diameter measured at various time points until no significant further increase was noted.

• Texture Analysis measurement of hardness, stickiness, and stringiness on individual caramels: 50 kg load cell, TA-18 0.5” stainless steel diameter ball probe. Sample is approximately 10g of caramel in a 1 oz sample cup. Single compression test to a distance of 4 mm. Hardness = maximum positive force on compression, Stickiness - maximum negative force on lift. Stringiness = travel distance before release of negative force. Three samples were tested per variable.

Color

[0076] Palm, HOSUN, blend 1 and blend 2 were all fairly similar in color.

Water Activity'

[0077] Residual Moisture was calculated by comparing the weight of the mass after cooking to the initial weight and considering the difference to be moisture loss. These numbers are approximate and would need to be confirmed with Karl-Fischer if more definite results are desired.

[0078] Water activity as measured on a standard water activity meter after caramels set for 1 day at room temperature and again after 7 days at room temp in wrappers.

[0079] Overall formulas were fairly consistent. Water activities were all 0.5+/- 0.015.

Cold flow [0080] Both of the experimental blends experienced more cold flow over time than the palm oil and HOSUN formulas.

4. Preparation of the food product - biscuit coated with caramel

[0081] A pre-made crisp butter cookie was used. To prepare the coated prototype, caramel was heated to a flowable consistency (at temperature <180F (< 82°C)). Caramel was then piped onto one side of the cookie and cooled at room temperature to set. Cookies were then sealed into individual cellophane bags (both the caramel covered cookies and an uncoated cookie as a control) and stored under ambient conditions prior to evaluation. Analysis & Results

• Moisture migration to biscuit layer:

Biscuits were unpackaged. Caramel was scraped off the cookie layer, then the entire cookie was ground up and moisture content was analyzed on a microwave moisture balance and compared to the plain cookies that had been similarly packaged/stored.

• Texture Analysis of biscuit hardness and fracturability (after removal of caramel layer): Caramel layer was scraped off.

50 kg load cell, TA-52 2 mm stainless steel puncture probe. 2mm compression test. Cookie was placed under the probe with the previously caramel coated side up. Each cookie was punctured in 3 locations and 3 cookies were tested per variable. Hardness = total area under the curve during compression. Fracturability = total linear distance along the curve.

Moisture Migration to biscuit after 8 days

[0082] In most cases, the biscuit gained 1-2% moisture. There was no moisture gain for the product with blend 1.

[0083] Blend 2 had some moisture gain (about 0.6%) , thus not as significant as the two controls.

[0084] There were also differences between formulas in how easily the caramel layer separated from the cookie. In the two control formulas, it was very difficult to scrape off the caramel and the top layer of cookie crumb had to be removed with it. For the blends according to the invention, the caramel layer could be peeled off fairly easily (though it would not fall off without effort).

[0085] Ease of caramel removal appeared to be correlated to lack of moisture migration.

Claims

2. The confectionary product according to claim 1 wherein the wax is selected from rice bran wax, sunflower wax, candelilla and carnauba wax.

3. The confectionary product according to any one of the preceding claims, wherein the confectionary product comprises the fat in an amount of from 1 to 25% by weight of said confectionary product.

4. The confectionary product according to any one of the preceding claims, wherein the fat present in the confectionary' product is consisting of a wax, a fat composition, optionally additional liquid oil, optionally fat component present in confectionary product ingredient and the fat composition is consisting of liquid oil and optional solid fat.

5. The confectionary product according to claim 4, wherein the liquid oil is selected from the group consisting of: rapeseed oil. high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, canola oil, high oleic canola oil, high oleic soybean oil, soybean oil, flaxseed oil, grapeseed oil, olive oil, peanut oil, com oil, groundnut oil, cottonseed oil and a combination of two or more thereof.

6. The confectionary product according to claim 4, wherein the liquid oil is selected from the group consisting of: canola oil, rapeseed oil, high oleic rapeseed oil, high oleic canola oil, soybean oil, cottonseed oil and a combination of two or more thereof.

7. The confectionary' product according to anyone of claims 4 to 6, wherein the solid fat is selected from the group consisting of palm oil, palm kernel oil, coconut oil, cacao butter, shea butter and a combination of two or more thereof.

8. The confectionary product according to anyone of claims 4 to 6, wherein the solid fat is coconut oil.

9. The confectionary product according to anyone of preceding claims, wherein the fat is present in an amount of 1% to 15% by weight of said confectionary' product, and wherein the fat is consisting of a wax, an additional liquid oil and a fat composition wherein the fat composition is consisting of coconut oil and a liquid oil selected from the group consisting of rapeseed oil, canola oil, high oleic rapeseed oil, high oleic canola oil, soybean oil, and cottonseed oil and a combination of two or more thereof, and wherein the liquid oil and the additional liquid oil is the same or different.

10. The confectionary product comprising the fat in an amount of 1 % to 15% by weight of the confectionary product, wax in an amount of 0.005% to 1.75% by weight of the confectionary product, sugar in an amount of 10% to 40% by weight of the confectionary product.

11. The confectionary product according to claim 11 wherein the confectionary product is a caramel and is further comprising a milk-based product.

12. A food product comprising the confectionary product according to anyone of the preceding claims and the food product is selected bakery products, desserts, chocolates, candy bars, cereal bars, candies, toffees, pralines.

13. A method of producing a confectionary product according to anyone of claims 1 to 11 and the method is comprising the following steps: mixing confectionary product ingredients, adding wax, a fat composition consisting of liquid oil and optionally a solid fat, and adding optionally additional liquid oil, and forming the confectionary product.

14. Use of wax and a fat composition consisting of liquid oil and optionally a solid fat, and the wax is present in an amount of 1 to 10%, 2 to 8%, 3 to 5% by weight of the fat composition, for reducing the moisture migration in a bakery product, a candy bar or a cereal bar.